For the first coffee in your Inspiration Advent calendar, we wanted to start with a bang. El Vergel Guava Banana is a coffee with huge character, from the innovative El Vergel estate in Colombia. A family operation of two brothers, Elias and Shady, and their mother Marta, what began as an avocado farm is now one of the most innovative producers in Colombia. Guava Banana was anaerobically fermented in sealed tanks for approximately 60 hours, before drying on covered beds. Intense with vibrant fruit - this coffee delivers an amazing array of flavour, from guava, mango, and strawberry, to dark chocolate and cola.

Our relationship with Mohamed Ali began in 2018, when Ethiopian laws allowed smaller estates to export their coffee directly. When entering the estate you walk into a pristine forest where coffee grows wild. Working with our sourcing partners Belco, we have had the chance to support Mohamed with a range of initiatives at his estate, including the introduction of Honey processing, identified as a way to bring a new dimension to the beautiful terroir of Jimma. After the outer skin of the coffee cherry is removed, honey processing sees the beans dried with a layer of natural mucilage, lending delicate sweetness to the coffee. Expect notes of peach and wild mountain honey, alongside the refined floral notes of bergamot and honeysuckle. The aromas are almost tropical, while gentle citrus acidity adds perfect balance.

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 and it is exciting to share our latest coffee from the 2025 harvest. Coffees from Marysabel and Moises are always memorable: they are nurtured on the plant and expertly processed to offer depth and sweetness that is a signature of the farm. A commitment to sustainability and biodiversity at the farm help coffee thrive, with natural fertilisers and a canopy of shade trees helping to maintain the land. For your third coffee, we chose this richly flavoured washed lot. Expect notes of dried apricot, caramel, vanilla, macadamia, and chocolate. The profile is well balanced with a smooth, silky mouthfeel.

For your fourth coffee, and second taste of Ethiopian terroir, we are sharing Banko Gotiti. The Banko Gotiti village is located in the region of Yirgacheffe, famous for its terroir and the coffee produced there. Your first naturally processed coffee - where the harvested coffee cherries are dried whole on raised beds, as has been done in Ethiopia for generations. Banko Gotiti is expressive and silky, deep with berry sweetness. The profile is layered with notes of blackberry jam, black tea, and caramel. Alongside, notes of apple blossom and bergamot are pure Yirgacheffe, with tangy acidity offering delicious balance. The rounded depth produced by natural processing is a delicious match for the flavour of Yirgacheffe.

Today, we journey to one of the most important origins out there: Brazil. As one of the biggest specialty coffee producing countries, there are still producers who have been able to stand out. Sundrop was produced by the innovative producers Daterra, who have been at the forefront of quality and sustainability in Brazil for decades. They were the first Rainforest Alliance certified coffee farm in Brazil and together we have embarked on a Tree Planting programme to help mitigate the effects of climate change. Today, Daterra is officially climate positive and continues to experiment in both farming and processing. The coffee for Sundrop is one of their unique creations: allowed to dry fully on the tree before harvest. Sundrop delivers a velvety mouthfeel that fills the palate with the sweetness of caramel and dried fruit. Prune, apricot, and nutty praline are complemented by floral notes of orange blossom and jasmine.

From the state of Cerrado, to Southern Minas Gerais: one of the most productive coffee producing areas in Brazil. Fazenda Paraguai is located in the São Bartolomeu community. Across 19.5 hectares, 16 hectares are planted with coffee between 950-1100 meters above sea level. Claudio and his father rigorously manage the farm to use as few chemical inputs as possible, incorporating natural fertilisers. Paraguai is all about sweetness and texture. Notes of fudge, milk chocolate, and roasted almond come first. As it cools, dried fig and prune bring complexity and depth. The smooth, creamy texture helps fill the palate with sweetness: a delicious base for milk drinks or served black.

Dedicated to his grandmother, Juana, who was nicknamed "Chute", Tacho Castro crafts some of the finest Costa Rican coffees across his 11 hectare farm. With a passion for processing, Tacho started experimenting with new techniques many years ago and his expert knowledge is clear to see in every cup. As your second taste of anaerobic processing, Juanachute shows the incredible flavour fermentation in a sealed environment can create. For this lot, freshly harvested coffee cherries were first sealed in plastic barrels for 120 hours of anaerobic fermentation. The barrels are then opened, and the cherries are fermented in open air for another 120 hours. From wild berries and passion fruit, to sweet cinnamon, Juanachute is a coffee with an intense array of flavour. A boozy note of brandy and rich dark chocolate are distinct and full bodied. The anaerobic character is clean and bright, with lingering tropical sweetness.

One of the first speciality coffee farms in El Salvador, Finca Himalaya is known for excellence. Mauricio has built on generations of coffee knowledge and pushed the farm to another level: teaming up with experts such as former Barista World Champion, Sasa Sestic, and focusing relentlessly on quality.  Nestled among the Apaneca Mountains, Finca Himalaya benefits from excellent terroir with clay and volcanic soil, producing coffees often awarded with the Cup of Excellence prize. Maragogype is a very large varietal and one of Mauricios 'big three', alongside Pacamara and Maracaturra - compare the beans to one of your earlier coffees to see! Although it produces low yields, the exceptional flavour of the beans makes the hard work worthwhile. Natural processing brings wonderful sweetness to the Maragogype beans. Expect strawberry, stone fruit, and juicy pineapple, with well balanced acidity. The full texture is reminiscent of lush fruit and sweet nougat.

From Central America, your ninth coffee takes you to an African origin that has helped define modern specialty flavour: Kenya. Across Kirinyaga County, farmers cultivate small farms of approximately 250 to 350 trees at altitudes of more than 1,650 metres above sea level. Working alongside our export partners Sucafina, producers have been able to maximise the standard of their coffee and the economic sustainability of their farms. After sorting at the washing station, cherries are pulped and fermented. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. A pure, aromatic cup. Cranberry, blackberry, and black tea are intertwined with bright citrus. Notes of black tea and orange blossom are elegant and refined. A smooth finish brings the delicate flavour of vanilla.

Across a 22 hectare farm, Roman Flores tends to 16 hectares of coffee plants, including the Lempira beans we are bringing you this season. Roman grew up on his parents coffee plantation, surrounded by coffee from a young age. When he and his wife inherited the land they decided to move back to the mountains and devote themselves to making the best of the land.Having spent three years working in the USA, Roman was able to provide enough investment to focus on quality speciality production and their coffee has been improving ever since. Season after season, Roman achieves a refined balance of sweetness and acidity in his washed lots, more reminiscent of African terroir than Central American. In the cup, expect a luscious profile with crisp acidity. Fruit notes of red apple, grape, and stone fruit are supported by black tea and dark chocolate.

Today, we are sharing a second coffee from Finca Himalaya: our Christmas Coffee! Season after season, working with our friend Mauricio Salaverria gives us the chance to showcase some of the best coffee in El Salvador. With rich, round sweetness, this Bourbon lot is made for Christmas. This naturally processed lot is beautifully rich, with notes of nougat, candied fig, and raisin. A smooth nuttiness reminds us of almond and dark chocolate, with texture that is full and silky on the palate. With defined sweetness and lower acidity, this is a great match for milk or served black.

Producer Francisco Morales discovered his passion for coffee while watching his grandfather, who started growing coffee when he was just 14 years old. When he inherited the Los Naranjales plot from his family, Francisco began his own journey. In this region of Guatemala, cooler mountain temperatures are balanced by warm winds from Mexico. The result is a microclimate offering superb conditions for both cultivation and processing. After pulping and washing, Francisco uses 50% shaded patios before a final stage of drying in the open. This gentle process allows the flavour of the coffee to really develop, bringing smooth, balanced sweetness to every lot.Expect notes of vanilla, milk chocolate, and malt, with a touch of orange. This is a coffee that carries itself perfectly on its own or blended with milk. Smooth, elegant texture carries delicious sweetness, with superb balance.

In a stunning volcanic landscape, Los Pirineos produces some of the most interesting coffees in El Salvador. Fifth generation producer Diego Baraona continues the work of his father in the exploration of varietal and process. Our latest release matches the complex Pacamara varietal with Black Honey processing, with an elegant profile offering notes of plum, hazelnut, orange and Sencha tea. Our Pacamara lot underwent Black Honey processing. After harvest, ripe cherries are pulped but almost all of the mucilage is left intact. The pulped coffee is then spread in a thin layer on shaded raised drying beds. The shade slows the drying process compared to the other Honey processes used on the farm. Coffee is dried for approximately 25 days until it reaches ideal humidity and the mucilage has turned sticky and black, giving the process its name.  We love the large beans of the Pacamara varietal for their superb complexity. In the cup, expect ripe plum, sweet orange, and milk chocolate. The body is like silky macadamia. As it cools, the texture is defined, like a quality Sencha tea.   

Luis Felipe Leguizamo Giraldo and his brother are co-owners of Finca El Faldon. As members of Asociación Los Naranjos, they are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with an unprecedented price of $45/lb. Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. Finca El Faldon is back! Following a debut in our portfolio this year, we are excited to share more coffee from Cup of Excellence winning producer Luis Giraldo. Grown at over 1800m, this sweet, sparkling Caturra is a showcase of Colombian terroir and meticulous washed processing. Bright and sparkling, with notes of cherry cola, apple, and apricot. Light on the palate, but deliciously sweet, like nougat and candied fruit. Defined, malic acidity keeps the profile fresh and juicy.

Halo Beriti Washing Station was established in 2014 and currently receives coffee from more than 750 smallholders. Yirgacheffe has become famous for the fruity character of its coffees. The dense native forest is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices, across altitudes of 2100 - 2300m, ensuring slowly ripening coffee packed with flavour. Producers harvest and deliver the cherries to the Halo Beriti washing station on the same day. They are first de-pulped and fermented in open tanks for 8–12 hours. The cherries are then washed in water channels to remove the mucilage. The beans will then be spread on raised beds to dry for 5–15 days, depending on the weather. The clear, washed profile offers high sweetness and juicy acidity. Expect notes of peach, bergamot, and orange. Floral character increases as it cools, with elderflower and jasmine bringing real elegance.

Your second coffee from Diego at Los Pirineos. At 1400 metres above sea level, Los Pirineos sits on volcanic slopes amongst lush forest. The microclimate around the volcano provides sun-filled days and cool breezes that are ideal for growing and drying. In the drying area of the farm, raised beds are positioned between two peaks which consistently channel the wind across the drying coffee. Our Bourbon Elite lot underwent washed processing. After harvest, the cherries were pulped using water to remove the skin and mucilage. The washed beans were then slowly dried on the iconic raised beds that overlook the neighbouring volcano. This coffee is rich and balanced. Notes of cherry candy, caramel, and almond fill the cup with sweetness. The profile is clean and defined, with smooth chocolate and a hint of citrus as it cools.

The area of Gaitania, Tolima, was historically impacted by conflict. In 2019, our export partners Forest Coffee - founded by the Bayter family from El Vergel - and local coffee grower Emmanuel joined forces to establish the Black Condor Project, providing support to farmers in Gaitania affected by guerrilla warfare. The projects conducts regular workshops with producers to emphasise quality and cover processes such as fermentation, drying, and cupping of their own coffees. Their coffee is processed at a mill in Gaitania, which now serves over 15 villages across Gaitania. The profile is typically Colombian, with superb clarity and definition. In the cup, expect notes of candied orange, cacao, and honey. Acidity is well-balanced but does not dominate, with lasting richness reminiscent of sweet dried fruit: one of those espressos we could drink all day.

Ninho da Águia is located on the slopes of the third highest peak in Brazil: Pico da Bandeira. Surfer-turned-farmer Clayton Barrossa is passionate about the landscape, choosing to work organically and only by hand. Clayton is a star within a new generation of coffee growers in Brazil, adjacent to the Caparaó National Park, it was only natural for the estate to be fully organic, helping to preserve the land for generations to come. 55 hectares of land are divided between preserved forest, natural springs, and coffee planted alongside other crops. The Arara varietal is a great match for the terroir of Brazil, creating depth and complexity. This microlot shines with notes of cherry, plum, and butterscotch. Natural processing delivers full texture and low acidity. The finish is rich with silky sweetness.

Located in Chimaltenango, La Colina - the hill - is named for the high elevation of the area. Tony is the third generation of his family to farm here, planting grains and pulses before following his dream to grow coffee. The first tree was planted in 1991 and in 2024, we had the chance to visit Tony and see how far things have come. Having invested in his own processing facilities and slowly introduced different varietals, Tony is focused on quality. Consistent rankings in the Cup of Excellence competition include a 4th place in 2024. This is a complex cup offering the best of the natural process. The profile is juicy and tropical, with abundant sweetness. Notes of papaya and mango come first, highlighted by fragrant orange blossom. As it cools, lingering sweetness is like nougat and candied fruit.

At the famous Volcan Azul estate in Costa Rica, producer Alejo has introduced modern fermentation methods to achieve extraordinary flavour. The process for this lot starts when cherries are still on the tree. By constantly measuring the Brix sugar content level, Alejo and his team seek to identify the ideal moment to pick the coffee. This lot underwent 'warm anaerobic' fermentation. The cherries are fermented in sealed tanks at a temperature of 21 degrees Celsius, approximately four degrees higher than usual. Fermentation takes five days, before the whole cherries are then dried for 5 days on patios, before a final stage of mechanical drying. A hybrid of Sarchimor and Sudan Rume - a wild Ethiopian varietal known for its exceptional flavour - H1 is a varietal with amazing potential. Following warm fermentation, this lot comes alive with tropical notes of papaya, passion fruit, and banana. On the palate, sparkling sweetness reminds us of grape soda or kombucha. Expect deep complexity, with lasting notes of cacao and raisin as it cools.

The 'Land of 1000 Hills', Rwanda is blessed with ideal growing conditions for coffee: High altitude, regular rainfall and rich soil. Producer David Rubanzangabo is a key figure in the development of Specialty Coffee in Rwanda, having won the Cup of Excellence competition many times. David is a true philanthropist who cares deeply about the families he works with. He offers incentives to farmers to produce high quality coffee, working with social premiums and quality incentives. Across a verdant landscape, the Huye Mountain estate is divided between seven zones - each with a different flavour profile. This coffee is a fantastic representation of the high level of natural processing from Huye Mountain. Sweet flavours of malt and raw sugar, being supported by notes of strawberries. In the cooling flavours of morello cherry and chocolate are coming to the forefront.

For your next coffee, we wanted to show just how big the effect of processing can be. Following our naturally processed lot, this is the chance to taste our washed coffee from David at Huye Mountain, featuring the Red Bourbon cherries grown in the same conditions. Clean and sweet, our washed lot will fill the cup with the rounded note of milk chocolate. Flavours of blood orange, date, and a hint of nutmeg add delicious complexity. The mouthfeel is smooth and velvety, with a long finish we only find in the best lots from this region.

Daye Bensa was founded by two brothers - Assefa and Mulugeta Dukamo - with the ambition to showcase the amazing potential of Ethiopian coffee. Over the past 15 years, they have built up 3 farms, 19 washing stations, and 5 warehouses. Working with over 1400 small producers, they have been driven by quality and flavour; consistently delivering some of our most memorable Ethiopian coffees. Our Shantawene lot underwent anaerobic processing: the ripe coffee cherries are transferred to air-sealed containers for 72 hours. During the process, the natural sugars from the outer material of the cherry help impart depth and fruitiness to the bean inside. After fermentation, the whole cherries are dried on raised African beds until the desired moisture content is reached. This season, Shantawene is full of intense sweetness and vibrant character: think strawberry candy and tropical fruit punch. Pineapple, passion fruit, and banana appear first, alongside berries and stone fruit. The fermentation captures ripe, fruity acidity, with depth that is almost winey.

The West Valley is the most prominent coffee growing region in Costa Rica. Most of its coffees are grown under protective shade, and produced on fertile clay. The mountainous landscape is dominated by three volcanoes and a gentle tectonic depression, while the Pacific weather patterns create well-defined dry and wet seasons. Volcan Azul is located on the edges of the Poás Volcano. For 5 generations, the producers have continued making coffee with superior quality. The descendants of the founders families are acquiring natural tropical forest to help mitigate the effects of global warming. This is a Gesha with deep fruit notes and velvety sweetness. For an anaerobic coffee, the acidity is beautifully pronounced, with bright character that displays the classic elegance of Gesha. The fruit-driven notes are clean and complex. Expect grape, watermelon, mango, and pomegranate, alongside the lingering sweetness of cacao.