2026 Single Origin Rotation 6
1st Jul 2026
The coffees have changed again, and we wouldn't have it any other way. Rotation 6 brings another round of single origins across espresso and filter. Pull up a cup and see what the coffee team's been getting excited about.
Single Origin Espresso
Karimikui, Kenya
Karimikui comes out of Kirinyaga, Kenya, where more than 5,500 smallholder farmers contribute cherries from the slopes surrounding Mount Kenya National Park. The farm has also invested in continually refining both quality and sustainability. Karimikui is a winter warmer, with mandarin, orange and apricot tasting notes – a showcase of how acidity complements the whole cup.
El Morito, Peru
The Flores family has been growing coffee since the 1970s, building El Morito into a close-knit network of family producers across the Cajamarca region. Today, around 70% of the coffee comes directly from family estates, with neighbouring producers making up the rest.
La Chumeca & Corazon De Jesus, Costa Rica
La Chumeca Micromill has become recognised for its natural and anaerobic coffees, while Corazón de Jesús has quickly built a reputation for quality, earning multiple Cup of Excellence placings. Together they produce a blend that reflects the precision, curiosity and craftsmanship both families have become known for.
Single Origin Filter
La Chorrera, Colombia
Producer, José Alfonso López Marín is driven by doing things differently, carefully refining every step from seed to export with the goal of producing coffees that stand apart. While coffee is at the centre of the farm, you'll also find avocados—a reflection of the diverse, resilient way the property is run.
Finca Chuquiago, Bolivia
This farm takes its name from Chuquiago Marka, the original Aymara name for what is now La Paz - a reminder of the deep connection many producers have to the land. As more growers in the region turn their focus towards specialty coffee, Bolivia continues to produce coffees that feel fresh, distinctive, and well worth paying attention to.
Corazon De Jesus, Costa Rica
After several years of experimenting, the Alvarado Fonseca family developed their own Natural Reposado process during the 2021–22 harvest - a technique designed to bring more sweetness and structure to the cup. Their attention to detail has earned multiple Cup of Excellence placings, including first place in the Washed category in 2025.
Alo Coffee, Ethiopia
This lot undergoes 120 hours of cold anaerobic fermentation before drying slowly on raised beds and resting for at least 45 days - a process that builds complexity while keeping the cup clean. Tamiru's coffees have become regular features on competition stages around the world, and it's easy to see why.
Looking for last month's lineup? You can find it HERE.
Sip our latest single origins at a free tasting event. See upcoming dates in your state. RSVP HERE.
Discover our Single Origin Rotation 6 of 2026.