The Barn

A Drop Of Science: A special collaboration with the Berlin University Alliance, in celebration of our shared origins. Being conceived out of curiosity, passion and ambition in Berlin, together we are bringing the city’s cutting-edge research to the heart of everyday life: our most beloved cafes The highlight of our collaboration is our limited edition coffee: an invitation to discover amazing flavour and fascinating science. Discover A Drop of Science in 3D here!

From the famous region of Huehuetenango, our latest coffee from Andres Ramirez offers delicious, chocolatey sweetness.

For the fourth season, we are sharing coffee from Antonio Medina, whose La Colina estate has become a favourite feature of our Guatemalan portfolio. Perfect for both espresso and filter, this washed Caturra lot offers smooth, balanced sweetness. Notes of baked apple, toffee, and pecan are made for Autumn!

With elegant peach and candy-like sweetness, Bishan Wate is Ethiopian flavour at its very best.

In 2019, the Black Condor Project was established to support farmers affected by the violence that had swept Colombia. Across 15 villages, assistance with growing, processing, and quality control has helped lift coffee quality. This washed lot shows everything they have achieved.

Over twenty years, Marysabel Caballero and Moises Herrera have worked tirelessly in pursuit of the highest possible quality. With a number of farms in the region of La Paz, they continue to define what is possible in Honduran coffee. Grown at their La Tina estate, our washed Catuai lot is a showcase of sweetness and balance: an espresso with character and quality in abundance.

Marysabel Caballero and Moises Herrera are continually seeking new flavour: their Confite process uses extended fermentation to create coffees with amazing candy-like fruitiness.

Cascara means peel or skin in Spanish - it is in fact the dried skin of our coffee cherries. It is generally applied as a natural fertiliser to feed coffee plants with nutrition. It can also be processed as a loose fruit tea and is often enjoyed as a hot beverage. Finca Santa Clara is located in Antigua, Guatemala. Surrounded by three volcanos, it is in operation since 1930. Only under the management of our partner Ricardo Zelaya, this farm received a sharp focus on quality. First winning the precious Cup of Excellence award in 2001, years of success and recognition followed. At an elevation of up to 1890 meters, Santa Clara is pushing out delicious coffees year after year. From his vast range of Geisha coffees, Ricardo uses the coffee cherries to produce his Cascara. We fell in love with the unique flavour profile of his Malawi Geisha Cascara. Geisha Varietal Geisha Coffee is rare and rated as one of the best coffees in the world. The story of Geisha coffee reaches back to 1936, the time of a British colony in «Abyssinia,» and Captain Richard Whalley, who was tasked with collecting 10 pounds of coffee seeds from the area around Geisha Mountain in what is now Ethiopia. Fast forward, the Peterson family famously re-discovered the Geisha varietal on their farm, La Esmeralda in Panama, in 2004. In the leadup to the Best Of Panama competition, the Petersons did something they had never done before: during processing they separated production from different areas of the farm out into individual lots. One of the lots they separated out came from high up in Jaramillo. When it landed on the cupping table, it blew everyone away. This was the first time cuppers had tasted a sample that was 100% Geisha coffee, and when they did, it was clear Hacienda La Esmeralda had something new on their hands: The explosion of juicy brightness and layered aromatics in a high-altitude Geisha coffee were more reminiscent of a coffee from Ethiopia then Latin America. Once the initial shock was processed, the cuppers could not get enough of it. Hacienda La Esmeralda went on to win the 2004 Panama competition with their Geisha coffee, and that year set a record for the highest price ever paid for a coffee at auction. Brew Recipes Hot Use 6 gr of Cascara and 200 ml of hot water at 95 degrees. 4 min steep time. Cold Use 20 gr of Cascara and 1000ml of cold water. Keep 8 hours in your fridge. Served over ice.

Featured in our January Subscription, Chapadão shows a new direction in Brazilian coffee. 96 hours of fermentation brings rich, jammy sweetness.

Our Low Caf Program is for those who want to enjoy Coffee with lower caffeine content.We offer rare coffee plants that have this characteristic by nature. Daterra Reserve Low Caf has tons of sweetness. Notes of cherry jam and nougat are predominant. This coffee is plush with a smooth finish. Aramosa is a low caffeine varietal which contains approximately 50% the caffeine of a regular arabica bean. Without compromising on body or flavour, this is a natural way that allows you to either drink more coffee in a day or those who are sensitive to caffeine have a chance to enjoy coffee. Read more about our low caf projects in our blog. TIP We offer a subscription service that keeps you supplied with 2x 250g of our low caffeine coffee per month. Click here for more information.

What is ELEMENTAL? Over the years, we have pushed ourselves to share the most exciting coffee experiences with you. We felt it was time to go back to the base and to create a coffee that should be the basis of your daily needs. A constant in your life, with a flavour profile that we all love: sweet chocolate with hints of almond. Expect smooth texture and gentle acidity. This is a return to our fundamental pleasures. Whether brewing espresso or filter, this is a taste of the values that drive us and the elements that created it.

From expert producer Luis Giraldo, the sparkling flavour of Finca El Faldon showcases Colombian terroir and meticulous washed processing.

Our latest coffee from from Mauricio at Finca Himalaya - matched with anaerobic processing, Marsellesa comes alive with vibrant tropical sweetness.

In family hands since 1880, Finca Himalaya has helped define modern coffee in El Salvador. For this Bourbon lot, producer Mauricio highlights the natural

Kirinyaga is known for some of the best terroir in Kenya and we cannot get enough of the latest harvest. Producers nurture coffee on small farms, before delivering freshly harvested cherries to the local washing station. This AA lot is full of delicious juicy sweetness - our final Kenyan release of the season.

Konga village is found in the Ethiopian coffee heartland, Yirgacheffe - roasted for espresso, this coffee fills the cup with a sweet note like apricot jam.

Volcan Azul Laurina: Naturally Low Caffeine Volcan Azul is located on the edge of the Poás Volcano, where coffee has been planted on fertile soil since the mid-19th century. Alejo Castro Kahle is a passionate grower who has performed consistently at the Cup of Excellence, with rare varietals and meticulous processing. The Laurina varietal naturally contains less than half of the caffeine of a regular arabica bean. For those who are sensitive to caffeine or just want to enjoy more coffee in a day, this is a way to do so without compromising on body or flavour. Fruity, nutty, and smooth, this coffee offers a wonderful profile with high sweetness. TIP: We offer a subscription service that keeps you supplied with 2x 250g of our low caffeine coffee per month. Click here for more information.

It is always exciting to share the latest from our partner Francisco Morales. Huehuetenango has a unique microclimate – the cold mountain temperatures are balanced out by warm winds that blow over from Mexico while long dry summers allow for even drying. Los Naranjales is an espresso with delicious balance and sweetness we enjoy again and again.

Working alongside his family, Mengeche Derso produces coffee with the unique character of Yirgacheffe. Syrupy sweetness and elegant florals fill a profile that is pure Ethiopia.

Since 2018, Mustafa Mohamed Ali has been one of our closest partners. Together we were able to introduce Honey processed lots at the estate, which is rare to see in Ethiopia. Expect delicious clarity and sweetness, like peaches covered in honey.

Introducing our new Winter Coffee. From our partner Ricardo Zelaya, the smooth sweetness of this lot really stood out: a perfect daily espresso or easy-drinking filter coffee.

Building on Ethiopian traditions, Shantawene pushes the boundaries of flavour: expect vibrant tropical fruit and intense sweetness.

A favourite choice every year, Volcan Azul simply blows us away. This season, it brings sweet notes of fig and strawberry.