Limited Release Coffees
Limited Release Coffees
Our Limited Release coffees are some of the best that coffee has to offer. Seasonal, fresh and only here for a short time. When they’re gone, that’s it – no restocks.
We source these coffees through our existing supply chain wherever we can. That might mean selecting a distinctive coffee from a producer whose work also shapes our core range. We believe that buying a wide variety of qualities from the same producer or group can help farmers diversify their income and increase long-term value.
Sometimes it’s a farmer we’ve known for years playing with a new process. Sometimes it’s a coffee that smacks you in the face with flavour and needs its own spotlight. Or sometimes it’s from a producer we’ve not worked with before doing incredible work we want to support and shout about. Either way, if it tastes wild, it gets the Limited Release stamp.
These coffees are rare for a reason and they’re your chance to taste how variety, process and place come together to create something you won’t find anywhere else.
We roast these coffees so you can brew them however you like, though they really come alive as filter or as a carefully dialled-in espresso.
Peru Finca El Romerillo
High, refreshing acidity and a delicate body with notes of lemongrass, green tea and citrus fruits. A truly exceptional coffee.
This lot is a Gesha, which means you’ll notice it’s floral and refined from the first sip. Not all Geshas live up to the hype and we’ve cupped plenty that fall flat. But on a sourcing trip to Peru last year we tried this coffee and it stopped us in our tracks. We had to buy it, and it’s honestly one of the best coffees we’ve ever bought.
Producer: Ramón Flores Ochoa
Process: Washed
Varietal: Gesha
Region: Jaen, Cajamarca
Brewing: Suitable for all, but great for filter.
Acidity: 5/5
Sweetness: 4/5
Body: 3/5
Roast level: 2/5
Guatemala La Montana
A complex coffee with subtle florals backed up with rich sweet fruitiness. Notes of rose petal, strawberry and bubblegum.
This is the most process-driven coffee in the line-up. A Red Catuai from Finca La Montaña in Fraijanes, it’s been through a short anaerobic fermentation as cherry. Done right, this style adds layers of complexity without overpowering – and this is a perfect example. Expect bubblegum sweetness and ripe fruit balanced by delicate florals.
Producer: Antonio Gonzalez & Eby Aracely Samayoa
Process: Natural
Varietal: Red Catuai
Region: Fraijanes
Brewing: A great all-rounder
Acidity: 3/5
Sweetness: 5/5
Body: 4/5
Roast level: 2/5
Ethiopia Kelloo Chelchele
Super aromatic, juicy and sweet with notes of chamomile, orange and peach. So clean and delicate. A very special coffee.
This is a textbook high-quality washed Ethiopian. Delicate and bursting with florals, it’s exactly the kind of coffee we love to drink in the roastery. It’s called Kelloo Chelchele: Chelchele is the washing station, while Kelloo means “yellow” in Oromiffa (the language spoken in the Gedeb district) — a nod to the flavour profile.
Producer: Chelchele Washing Station
Process: Washed
Varietal: Heirloom
Region: Gedeb Gedeo Zone
Brewing: Suitable for all but great for filter.
Acidity: 4/5
Sweetness: 4/5
Body: 3/5
Roast level: 2/5
Kenya Kiru Kamagogo AA
Zingy acidity, an intense sweetness and mouthfeel with notes of blackcurrant, rooibos and cherry yoghurt.
This has everything you want from a Kenyan coffee: high acidity, fruit-forward and punchy. It’s a blend of SL28, SL34, Ruiru 11 and Batian, roasted light and fast to bring out that classic Kenyan vibrancy. Expect red and purple fruits, zingy acidity and a creamy mouthfeel.
Producer: Kiru Farmers’ Cooperative Society
Process: Washed
Varietal: SL-28, SL-34, Ruiru 11, Batian
Region: Kagumoini, Murang’a County
Brewing: Suitable for all but great for filter.
Acidity: 5/5
Sweetness: 5/5
Body: 5/5
Roast level: 2/5
Colombia La Soledad
Bright, refreshing acidity with a chewy sweetness. Notes of gooseberry, red grape and dried papaya. A rare, exceptional treat.
La Soledad is all about variety. It’s a washed Papayo – which is still relatively rare. Originally from Ethiopia, Papayo is one of the lost landrace varieties now mainly grown in Huila, Colombia. Expect a silky mouthfeel, tropical complexity and layers of fruit-driven sweetness. Rare and exciting, this one is a standout.
Producer: Mario Gomez
Process: Washed
Varietal: Papayo
Region: Pitalito, Huila
Brewing: Suitable for all but great for filter.
Acidity: 4/5
Sweetness: 4/5
Body: 4/5
Roast level: 2/5
Colombia Sebastián Gómez
This intensely sweet coffee is bursting with notes of cranberry sauce and apricot jam with a sticky, rum like finish.
This Pink Bourbon lot comes from Sebastián Gómez in Quindio, Colombia. The natural process brings out its vibrant fruit character and sticky sweetness. Sourced through Cofinet – known for pushing the boundaries of Colombian coffee – it’s exactly the kind of standout profile we wanted for our very first Limited Release capsule.
Producer: Sebastián Gómez
Process: Natural
Varietal: Pink Bourbon
Region: Quindio
Brewing: Nespresso Machine
Acidity: 4/5
Sweetness: 5/5
Body: 4/5
Roast level: 2/5
