Coffee Beans

Sweet, complex and balanced roasted coffee beans from Ethiopia

Red berries, stone fruits, honey, floral.

Sweet, complex & balanced

Region: Guji, Hambela

Process: Natural

Variety: Heirloom

Altitude: 1900-2200 masl

SCA score: 87 

          Plum jam, grapes, roasted almonds & cocoa

• Region: Carmo De Minas
• Process: Natural
• Variety: Mundo Novo
• Altitude: 900-1100 masl 
• SCA score: 85

 Fazenda Santa Ines is located in the municipality of Carmo de Minas in southern Minas Gerais at the foot of the Mantiqueira mountains. When the farm was acquired by the Sertao Group in 1979 it was already planted in coffee. Soon thereafter work began on planting more fields, building new concrete drying patios, and installing a washer, dryer, and processing machine. The Sertao Group is highly committed to environmental conservation, witnessed by the fact that it has preserved a large area of native forest on the property and protects all the mountain springs and creeks as well as the vegetation along their banks.

Orange peel, lavender, butterscotch chocolate. Sweet, floral cup with mild fermentation notes.

Region: Rwenzoni Mountains

Process: Natural

Variety: SL 28, SL 14 & SL 34

Altitude: 1500-2300 masl

SCA score: 87.5

Ekimuli means flower in Luganda, a widely spoken language in Uganda. It is from the Rwenzori Mountains, also known as the Mountains of the Moon. The coffee is processed at a modern and central drying station focused solely on naturals. The Ekimuli coffees have a recognisable flavour profile of mild fermentation with berry-like and floral characters. This coffee is based on a flavour profile rather than tied to a specific location. The cherries can come from different locations, but always have to meet the criteria on quality and traceability.

Nectarine, lychee, black tea & jasmine. Delicate cup with juicy mouthfeel.

Region: Guji, Hambela

Process: Washed

Variety: Heirloom

Altitude: 1950-2000 masl

SCA score: 87.5

 Mekuria Merga is one of three washing stations with this name. This particular washing station is located in Hambela, Guji and buys cherries from around 500 farmers.

The three washing stations are named after their owner, Mekuria Merga, a highly respected coffee professional with 23 years experience in the industry. Mekuria Merga decided to establish his own export company “Wete Ambela” in 2018 to export coffees from his washing stations, which are renowned for their high quality coffees. Our sister company Nordic Approach has been buying Mekuria’s coffee through different exporters since 2014. Now we have a chance to buy directly from Mekuria, further strengthening an already great relationship.

Peach, tangerine, honey & jasmine tea. Very pleasant espresso with silky body.

Region: Sidamo

Process: Natural

Variety: Heirloom

Altitude: 1950-2000 masl

SCA score: 88

Ethiopian Sidamo Chire coffee is grown by a small collective of farms on volcanic soil in the Sidama/Guji, Kebele-Chire region. The varietal is known as Heirloom or the Ethiopian Heirloom and is grown at altitudes of approximately 1,950m above sea level.

Heirloom varietals include a variety of Coffea Arabica beans. Heirloom coffee from Ethiopia is sometimes more specifically referred to as Ethiopian Heirloom as there are between six and ten thousand coffee varietals in the country, all of which naturally cross-pollinate. Without genetic testing, it is impossible to say distinguish the varietals to their more specific types. Because of this, each town in coffee growing regions could have totally different varietals and unique flavour profiles that make this single origin one of the more exciting.

Red apple, chocolate praline, vanilla.

Sweet, balanced coffee with pleasant mouthfeel.

Region: West Valley

Process: Natural

Variety: H1 Hybrid

Altitude: 1600-1650 masl

SCA score: 87

Volcan Azul is a truly remarkable coffee estate located in the Alajuela region of Costa Rica and overseen by Don Alejo Castro. The fifth generation of his family to tend to the land, Alejo is an incredibly knowledgeable farmer, and the estate has a rich history which can be clearly traced back to the late 19th century.

The farm produces a vast variety of cultivars and varietals, such as Catuai, Caturra, Obata, Villa Sarchi and Geisha. Alejo continues to propagate new varietals every season, with the objective to continuously experiment and add diversity to his harvest.

This particular H1 hybrid is an incredible coffee, which has been carefully processed on the estate to accentuate it's distinct character. As a hybrid of the famed Sudan Rume varietal, combined with a research varietal derived from a Sarchimore, this coffee posses both the delicate floral and red fruit notes of a Sudan Rume whilst maintaining flavour intensity and a rich body.

Currants, cranberries, red tea & sweet caramel. Great mouthfeel, velvety & creamy, juicy finish.

Region: Kirinyaga

Process: Washed

Variety: SL 28 & 34, Batian

Altitude: 1600-1800 masl 

SCA score: 86

 Kirinyaga is a place where we see a lot of great coffees these days. Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of everything. Other common cultivars are K7, Ruiru 11 and now also Batian.

The Thimu Factory (wet mill) is one out of twelve wet mills of the Baragwi Farmers Cooperative Society in Kirinyaga in Central Kenya. 

The farmers under the Baragwi Cooperative in Kirinyaga are located on the slopes of Mount Kenya and, together with the neighbouring region Nyeri, this area is known for coffees with the most intense, complex, and flavour-dense cup profiles worldwide.

Apple, red berries, grapes & caramel. Very pleasant espresso with great texture.

Region: Marcala, Chinacla

Process: Washed

Variety: Catuai

Altitude: 1600 masl

SCA score: 87

Caballero

Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since mid 2000, and Nordic started buying coffee from them in 2012.

Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms.

They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.

The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.

Marysabel and Moises has always focused on quality leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.

Dark cherry, cream & maple syrup. Sweet, balanced espresso with full body.

Region: Marcala, Chinacla

Process: Natural

Variety: Catuai

Altitude: 1600 masl

SCA score: 86

Caballero

Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since mid 2000, and Nordic started buying coffee from them in 2012.

Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms.

They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.

The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees.

Marysabel and Moises has always focused on quality leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area.

Yellow fruits, macadamia nuts, caramel.

Balanced, sweet, well-structured espresso.

Region: Cerrado Mineiro

Process: Natural Fermentation

Variety: Red & yellow catuai

Altitude: 1150 masl

SCA score: 85

 Cultivated Varieties: Acaiá Cerrado, Acauã Novo, Acauãma, Catuaí, 32, Catuaí 62, Catuaí 144, Catucaí 2SL, Catucaí 785/15, Caturra, Gesha, IBC 12, IPR 100, Maragogipe, MGS Paraíso 2, Siriema. The centenary Santa Cecília farm represents the initial landmark of the municipality of Carmo do Paranaíba. The property is the center of operations of the Santa Cecília complex, has plots with high productive potential and is all irrigated by a drip system with water intake from dams and reservoirs. In addition to an extensive area of reserves and springs, Santa Cecília farm has an individual administrative base, central workshop, warehouse of agricultural products and parts, postharvest structure with a wet mill and a pulper, patio, rotary dryers, milling facilities, naval wood and a modern quality laboratory. It also has an administrative office, warehouse for final preparation, and logistics center.

Peach, coconut, white chocolate.

Region: Various

Process: Washed, Swiss Water Decaffeinated

Variety: Caturra, Castillo

Altitude: 1600-1800 masl

SCA score: 85

Swiss Water® Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffee. First, we start with small batches of amazing coffee and green coffee extract. Then we add local water and a dash of loving attention by monitoring time and temperature until the coffee is 99.9% caffeine free.

Tropical fruit mix, peach, floral. Sweet & complex, with smooth body

Region: Valle del Cauca

Process: Natural, mixed natural and mechanical drying with longer resting steps and alternating warm and cool air flow

Variety: Geisha

Altitude: 1800 masl

SCA score: 89

 Finca Manantiales is 1st & 3rd place of Cup of Excellence 2018 winner. Making the best coffee; following traditional values and innovative methods is the producers main goal. Farmers Andrés and Olga Lucía Londoño, the third generation of coffee producers and entrepreneurs. The Estate, located on a hill of the Central Andes mountain with an altitude of approximately 1950 meters above sea level. Across dozens of springs and surrounded by a vast untouched mist forest which they like to call the five-sense forest because of the multisensory experience you can enjoy when you walk inside. You can feel, hear, touch, smell and taste the flavor of nature. These particular characteristics of a magnificent terroir and environmental conditions allow it to have a unique microclimate for producing the highest quality coffee.

On this farm there are seven varieties of coffee Caturra, Castillo, Maragogipe, Red and Yellow Bourbon, Geisha, and Tabi, each one planted in micro-lots. Jorge Isaza, the administrator of the farm, also an agronomist, with a Q grader license. Jorge is in charge of monitoring the coffee from when the seed is acquired until it is taken to threshing. Moreover, a team of an agronomist, agricultural engineers, food engineers are part of the team that makes this farm so special.

Social and environmental responsibility are the key factors to Andrés and Olga, as the farm works in conjunction with the community for rural development. Manantiales is a farm full of fauna and flora, it is common to find wild animals, therefore, hunting is prohibited. The preservation of all species is a priority. The farm has acquired the Rainforest Alliance certification since 2018.