Showcase Origins
Welcome to our showcase Single Origin coffees. We regularly release limited lots of different single origin coffees from the best growing regions around the world. Each coffee is carefully selected by our roasting team for its unique quality and rich flavour. From Brazil to Bolivia, Ethiopia to Ecuador and Papua New Guinea to Panama, we embark on an adventure into the deeply nuanced and flavour-filled world of specialty coffee.
Come on a coffee adventure with us and keep scrolling to go deeper into each coffee.
Colombia Small Producers of china alta
Plum, Green Grape & Sesame
This coffee was grown and processed by eight smallholder producers that are situated around the village of China Alta. The region is named for the Rio La China, a small and beautiful river that curves through the mountains and eventually feeds into Rio Magdelena, Colombia’s principal river. Coffee farms sit alongside Rio La China, and the water is used to irrigate and process the coffee. Alta refers to the higher elevation areas of this area, where the sweetest and most refined coffees are grown and harvested.
- Tolima Region
- Caturra, Colombia, Castillo Varieties
- Washed Process
- 1800 - 2000m Elevation
Suggested Espresso Recipe: 22 grams > 50 grams > 30 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee 300g water - 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Ethiopia Jigesa
Peach, Jasmine, Orange
Jigesa (pronounced “Jee-geh-sa”) is a privately owned washing station located in the Shakisso woreda in Ethiopia’s Guji zone. It is named after the kebele (local village) of Jigesa. It was the first of 28 washing stations established by Testi Coffee, a family owned company founded by Mr. Faysel A. Yonis. The majority of the families that contribute to this lot farm organically on tiny plots of land, which average just 2-5 hectares in size.
- Guji, Shakisso
- Kurume & Wolisho
- Washed Process
- 1851m Elevation
Suggested Espresso Recipe: 22 grams > 53 grams > 28 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Costa Rica Hacienda La Union
Toffee, Oat Cream & Raspberry
Hacienda La Union is currently run by Alejo Kahle Castro, a fifth generation producer. His dedication to quality and innovation has seen him pick up multiple places in Cup of Excellence competitions, with Hacienda La Union as well as the family's other farms; Hacienda Colima and Volcan Azul. This lot is San Isidro varietal which Alejo had a hand in developing, and it is a red honey process, which Costa Rica is famous for!
- West Valley Region
- San Isidro Varieties
- Red Honey Process
- 1500 - 1600m Elevation
Suggested Espresso Recipe: 22 grams > 52 grams > 30 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee 300g water - 5 x 60g pours
Brew time 3min 30s - 4min at 93°C
PAPUA NEW GUINEA BAROIDA ESTATE
Vanilla, Cherry & Grape
Baroida Estate is located in the Kainantu District of the Eastern Highlands. The estate was founded by Ben Colbran in the 1960s. Today, Ben’s son, Nichol runs the plantation. When Ben sold the farm in 1979 and moved to Australia, Nichol stayed and worked with the new owners, then in 1997 he bought the farm back and has run it ever since. The bane Baroida comes from the ‘Baroida Spirit’ believed by locals to reside in a large immovable river rock sitting in the middle of one of the main rivers flowing through the estate.
- Eastern Highlands Region
- Arusha Varietal
- Natural Process
- 1750 - 1849m Elevation
Suggested Espresso Recipe: 21.5 grams > 45 grams > 33 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee 300g water – 5 x 60g pours / Brew time 3min 30s - 4min at 90°C
Guatemala Hacienda Carmona
Plum, Grape & Coffee Blossom
Hacienda Carmona is a beautiful estate located on the fertile slopes of the Hunahpú Volcáno (Agua in Spanish), in the heart of the Antigua Valley. Coffee was first planted here in the 1800s and many of the original Typica and Bourbon varieties remain today and contribute to the distinct, elegant flavour profile this special farm produces. Members of the White Horse Coffee team visited this farm during the Golden Bean World Series tour and it was a highlight.
- Antigua Region
- Bourbon Varieties
- Washed Process
- 1620 - 2000m Elevation
Suggested Espresso Recipe: 22.5 grams > 55 grams > 29 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee 300g water - 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Ethiopia Ela Tenacha
Green Apple, Raspberry & Chocolate
Ela Tenecha is a village in the mountains of Yirgacheffe, known for its exceptional coffee. Childhood friends Ashebir and Ashenafi grew up as sons of coffee farmers. In 2021, they turned their bond into a mission, founding the Ela Tenecha Coffee Washing Station. Their goal was to process the region’s prized Kurume cherries with care and ensure farmers are paid fairly. Honouring their roots and community, they’ve produced a stunning single-varietal lot that reflects both tradition and a commitment to sustainable progress.
- Yirgacheffe Region
- Kurume Varietal
- Washed Process
- 2119m Elevation
Suggested Espresso Recipe: 21.5 grams > 52 grams > 32 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee 300g water – 5 x 60g pours
Brew time 3min 30s - 4min at 90°C
Ethiopia Laba Gesha
Dark Chocolate, Candied Orange & Jasmine
Laba Gesha is on the northern outskirts of Yirgacheffe, bordering the Bule mountain range. This area is at the upper limit of where coffee can grow, due to its extreme elevation and cold climate. In 2024, a new idea emerged between G Broad and Adanech’s family (both pioneers in the Ethiopian coffee industry) - to differentiate coffees by kebele (village) to highlight the unique characteristics tied to each micro region. This lot represents the first fruits of their collaboration.
- Yirgacheffe Region
- Kurume Varieties
- Natural Process
- 2442m Elevation
Suggested Espresso Recipe: 22 grams > 55 grams > 30 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee 300g water – 3 x 100g pours / Brew time 3min 30s - 4min at 92°C
Peru Finca El Morito
Red Apple, Mixed Berries & Orange Blossom
Born in Cutervo in 1997, Miguel moved to the region when he was 13 years old. He grew up learning to farm and cultivate coffee. Now 31, with a wife and son, Miguel produces exceptional coffees at Finca El Morito. He has a deep competitiveness and strong desire to produce the best possible coffee at his farm, resulting in Finca El Morito winning recognition at the Cup of Excellence competition many times.
- Cajamarca Region
- Marshell varietal
- Washed Process
- 2000m Elevation
Suggested Espresso Recipe: 21 grams > 57 grams > 30 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee 300g water – 3 x 100g pours / Brew time 3min 30s - 4min at 92°C
Bolivia Don Carlos
Caramel, Cherry & Hazelnut
This very special Caturra microlot comes from a farm called Don Carlos owned by Pedro Rodríguez and his family. The farm is named after one of Agricafe’s longest standing employees, Don Carlos Mariaca, who has worked with Pedro Rodriguez, Agricafe’s founder, for nearly three decades. The coffee is selectively picked, then sorted and washed with water, then dried in “coco boxes” (hence the process ‘coco natural’) until 11.5% humidity is reached, ensuring stability in the flavour profile.
- Caranavi Region
- Caturra Varieties
- Coco Natural Process
- 1546 - 1650m Elevation
Suggested Espresso Recipe: 21.4 grams > 53 grams > 33 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Colombia Wilton Benitez
Watermelon, Mango Gelato & Rose
This coffee comes from the region of Cauca, which is relatively flat compared to other growing regions, meaning the coffee benefits from more consistent conditions. This Red Bourbon varietal is a mix from farmers nearby. Wilton sources freshly harvested coffee cherries from farmers, then brings the cherries to his processing facility near a town called Piendamo, where he ferments the coffee for 36 hours. The coffee is then depulped, washed and dried in his state of the art facility.
- Cauca Region
- Red bourbon varietal
- Washed Process
- 1700 - 2100m Elevation
Suggested Espresso Recipe: 21.5 grams > 50 grams > 28 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 94°C
Bolivia sol de manana
Milk Chocolate, Apple & Almond
The Sol de La Mañana program has been set up as a ‘school for producers’. Starting with basics, the curriculum focuses on one aspect of farming at a time. The program's objective is to improve Bolivia’s falling coffee yields and create a more profitable and sustainable future for coffee production in Bolivia. This peaberry microlot was grown by Carmela Aduviri, Julio Gonzales, Julio Palli, Gregorio Palli and Vicente Palli - dedicated producers in the Sol de la Mañana program.
- Caranavi Region
- Caturra, Catuai Varieties
- Natural Process
- 1500 - 1700m Elevation
Suggested Espresso Recipe: 22 grams > 52 grams > 30 seconds
Suggested Filter Recipe: Dose 16 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Ethiopia Ayla
Mandarin, Jasmine & Lemongrass
Ayla is a privately-owned washing station located in the Bensa Woreda (administrative district) in Ethiopia’s Sidama zone. It is located in the kebele (local village) of Bombe. The washing station is one of 26 owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis. The washing station is named Ayla after one of Mr. Faysel’s nieces. This lot is a beautiful representation of washed Ethiopian coffee.
- Sidama Region
- 74112, 74110 JARC varieties
- Washed Process
- 1950 - 2050m Elevation
Suggested Espresso Recipe: 21 grams > 50 grams > 35 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Ecuador Finca La Carolina
Caramel, Orange & Yellow Nectarine
Fausto Romo owns Finca Carolina in Ecuador, with 3 of its 6 hectares planted in Sidra coffee. Originally a dairy farmer, he sold half his herd to invest in coffee on the advice of his uncle. Though the first two years were difficult, his Sidra crop soon provided stability. Fausto is captivated by the aroma and flavour of Sidra coffee, calling it perfectly suited to Ecuador. Once a non-coffee drinker, he now enjoys his own coffee every day.
- Pichincha Region
- Sidra Varieties
- Washed Process
- 1300m Elevation
Suggested Espresso Recipe: 22 grams > 50 grams > 30 seconds
Suggested Filter Recipe: Dose 20 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Ethiopia Bombe
Peach, Apricot & Toffee
Bombe is named after a bridge near a beautiful waterfall, with both the bridge and nearby fountain dedicated to a local chief. Founded in 1997, the washing station is popular with locals, many of whom have worked there for nearly 30 years. This coffee is thick and syrupy, showcasing the fruit and florals classic to Sidama region coffee. We came across this coffee in a quest to create the perfect blend. It was so nice on its own we have decided to share it as is.
- Sidama Region
- 74110, 74112 varietals
- Washed Process
- 2000 - 2226m Elevation
Suggested Espresso Recipe: 21 grams > 55 grams > 29 seconds
Suggested Filter Recipe: Dose 16 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Brazil Santa Monica
Orange, Apricot & Milk Chocolate
Located in Brazil’s Alta Mogiana region, Fazenda Santa Monica spans three municipalities: Ibiraci, Cassia, and Capetinga. In Ibiraci, third-generation grower Jean Vilhena Faleiros focuses on high-grade specialty coffee. The farm uses raised beds, temperature-controlled fermentation, and avoids chemical herbicides and insecticides. With sustainable practices and a modern vision, Jean produces exceptional organic coffee rooted in tradition, quality, and environmental care.
- Ibiraci Region
- Catuai & Mundo Novo Varieties
- Anaerobic Natural Process
- 1240m Elevation
Suggested Espresso Recipe: 21 grams > 52 grams > 23 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Indonesia Indragiri
Lemon, Maple Syrup & Molasses
Java Indragiri coffee comes from small farms in Rancabali, West Java, and is processed at the Sadayana Washing Station, built in 2022 by PT Sucafina and partners. The station supports 191 farmers with compost, seedlings, and microfinancing, helping grow a vibrant specialty coffee community. Though Indonesia has a long coffee history, washed coffees were rare until recently. We're excited to share this exceptional lot, reflecting the country’s progress in specialty coffee.
- Java Region
- Ateng Varietal
- Washed Process
- 1400 - 1700m Elevation
Suggested Espresso Recipe: 21 grams > 42 grams > 32 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Burundi Gahahe
Plum, Lemon & Pomegranate Molasses
873 smallholders deliver their cherry to Gahahe washing station in Kayanza province. During the harvest season, all coffee is selectively hand-picked. Most smallholders have only 200 - 250 trees (in their backyard), and harvesting is done almost entirely by the family. At the station, the quality from their careful cultivation and the ideal environmental conditions is preserved and compounded by stringent processing - expect an elevated take on the classic Burundi fully washed profile.
- Kayanza Region
- Red Bourbon Varieties
- Washed Process
- 1800m Elevation
Suggested Espresso Recipe: 21 grams > 50 grams > 33 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee 300g water – 3 x 100g pours
Brew time 3min 30s - 4min at 92°C
Kenya Karimikui
Green Mango, Almond Praline & Lime
We showcased coffee from this factory many years ago, but have not seen it on our cupping table for a long time since. Kenyan coffees are sold by an auction system that is designed to link price and quality to producers and buyers, which keeps it fair for everyone, but sometimes makes it a little tricky to buy regularly from the same coffee mill or farm each year. Understandably, we were pleasantly surprised to be able to buy this one again and be able to share it with you.
- Kirinyaga Region
- SL28 & SL34
- Washed Process
- 1700 - 1800m Elevation
Suggested Espresso Recipe: 21.5 grams > 55 grams > 32 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Panama Lerida
Dark Chocolate, Raspberry & Jasmine
In 1924 Toleff Bache Monniche established Finca Lerida. He built his home completely by hand as well as the first Coffee Plantation by gravity in Panama. By 1929 Finca Lerida exported its first shipment, and kick-started Panama’s reputation as one of the best coffees in the world. Lerida is made up of five farms. The rich microclimate of the mountainous region and the lush forest surrounding the farm offers the perfect environment for exceptional coffee.
- Alto Quiel, Boquete Region
- Geisha Varieties
- Natural Process
- 1600 - 2000m Elevation
Suggested Espresso Recipe: 21 grams > 52 grams > 23 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Mexico Teddy Esteve
Green Mango, Almond Praline & Lime
Finca Guadalupe Zaju is situated right on Chiapas, along the Guatemalan border. Guadalupe Zaju was taken over in 1945 by Hamburg-born businessman Hans Asmus Luethje and his Peruvian wife who ran the farm for more than 50 years. The current owner, Eduardo ‘Teddy’ Esteve, took over in 2004, and invested in renovating the farm to expand coffee production and replace damaged crops with hybrid varietals that are more disease resistant. Guadalupe Zaju is a coffee lover passionate about what he does, taking every step possible to ensure that coffee from his farm is the absolute best in the region.
- Chiapas Region
- Centroamericano, Marsellesa, Mundo Maya Varieties
- Washed Anaerobic Process
- 900 - 1300m Elevation
Suggested Espresso Recipe: 21.8 grams > 50 grams > 31 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Ethiopia Shantawene
Strawberry, Nectarine & Yoghurt
In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, growing coffee in Ethiopia and exporting it globally. They own two farms and 15 washing stations, processing coffee from Shantawene Village, Karamo, and Bombe. The Shantawene lot is named after the village, where many workers, mostly women, are from. Daye Bensa hosts an Out-Growers Day each year, where nearly 1,000 farmers receive second payments for their coffee cherry contributions, and the top three farmers are recognized with certificates and cash prizes. Daye Bensa hopes to work with more farmers in the future, particularly women, and collaborate with Hawassa University to help students research ways to improve coffee quality.
- Sidamo Region
- Local Landraces Varieties
- Natural Process
- 1900 - 2300m Elevation
Suggested Espresso Recipe: 21.5-22 grams > 52 grams > 24-26 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Colombia La Esperanza
Rose Jam, Coffee Blossom & Orange
Finca La Esperanza is located on a mountain range in Caicedonia. They focus on making the best quality coffee they can and growing exotic varietals. Laurina is an exciting new low-caffeine variety that is taking the specialty coffee community by storm. It features in many competitions (Barista competitions, brewers cup, etc.) We are so excited to drink this and share it with you - it is unique and delicious!
- Trujillo Region
- Laurina Varieties
- Natural Process
- 1430 - 1760m Elevation
Suggested Espresso Recipe: 20 grams > 60 grams > 33 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C