The July 2025 Single Origin Lineup
1st Jul 2025
Single origins don’t always hit like this. July’s line-up is tight, expressive, and full of detail. You’ve got brightness and balance from Burundi, deep red sweetness out of Costa Rica, and an Ecuadorian lot that leans tropical without losing structure. These are producers pushing technique. Anaerobic naturals, red honey reposado, extended fermentation. It shows. The coffees are clean, layered, and built for versatility. You’ll find them holding up in a filter, shining through milk, or standing tall as espresso. This is the kind of line-up that keeps the bar interesting.
Single Origin Espresso
Nyamaso, Burundi
This washed lot comes from the Nyamaso Washing Station in Muyinga, where over 1,100 smallholder farmers contribute to clean, elegant profiles. It’s fully washed, carefully fermented and sorted to preserve clarity and refined sweetness in the cup.
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El Rojo Cola, Costa Rica
From Don Senel’s family-run Cola Roja farm, this natural coffee uses the “reposado” process. Cherries are dried, bag-fermented, then slow-dried over 28 days and rested again, resulting in a structured, fruit-forward cup with plenty of sweetness.
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Tinamit Cooperative, Guatemala
Grown by a young Kaqchikel cooperative in San Lucas Tolimán, this natural lot is picked and sun-dried before finishing on shaded beds. It’s bold and expressive, offering a punchy flavour profile shaped by Atitlán’s high altitudes and volcanic soils.
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Single Origin Filter
Daterra – Summer Solstice, Brazil
This coffee comes to us from Brazil’s Daterra farm, known for innovation and consistency. Naturally processed and tree-dried to build sweetness from the start, it’s then finished on patios and in drum dryers for a clean, comforting cup.
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La Cumbre, Costa Rica
From Minor Jiménez at La Esmeralda farm, this red honey reposado coffee is rested in piles for mucilage retention, then sun-dried. It’s a vibrant, layered lot that balances sweetness and acidity while staying clean and approachable.
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La Piragua, Colombia
This Pink Bourbon lot from Alexander Vargas uses a double fermentation method, with extended oxidation and water-submersion phases. Grown in Huila’s high altitudes, it delivers a refined, expressive natural process with clarity and depth.
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July Jumbo, Ecuador
Grown at 1,800 metres in Loja by the Jumbo family, this anaerobic natural Typica is all about tropical clarity. The process boosts sweetness and complexity while maintaining a clean finish, reflecting a forward-thinking take on Ecuadorian coffee.
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Looking for last month's line up? Check out the blog.
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Fresh single origins have landed. Discover bold, bright coffees from Burundi, Costa Rica and Ecuador — each with standout flavour and processing that brings something new to your cup.