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.
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
Ethiopia Adanech Gemede
Peach, Jasmine & Orange Zest
Since the passing of her husband in 2016, Adanech Gemede has taken on the role as the leader of the family and taken responsibility of managing their 6.45ha coffee farm. With the help of her son Tego, they have improved quality and yield each year. Through new legislation Adanech has been able to sell her coffee directly to exporters and has done so through the Jabanto group since 2018.
- Yirgacheffe Region
- 74112 Varieties
- Natural Process
- 2022m Elevation
- Suggested Espresso Recipe: 22.5 grams > 55 grams > 29 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 El Diviso
Pineapple, Jalepeño & Cherry
This coffee was produced by Nestor Lasso, the youngest of three sons to Jose Uribe Lasso, who owns El Diviso. Together they have worked to develop their operations and diversify with varietals in the pursuit of exceptional quality specialty coffees. We discovered El Diviso in 2022 when Nestor made a splash on the world stage during barista competitions with his Sidra varietal. We then won the Elite category of the Golden Bean competition in 2023 with his Ombligon varietal. This lot is a new varietal called Aji Bourbon, Aji is Spanish for chilli.
- Huila Region
- Aji Bourbon Varieties
- Washed Process
- 1700m Elevation
Suggested Espresso Recipe: 22.8 grams > 55 grams > 35 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloom. Brew time 3min 30s - 4min at 92°C
Kenya Gathaithi AA
Blackcurrant, Lime & Cream
Gathaithi Farmers Cooperative is located in Nyeri County, in an area blessed with rich, red-volcanic soil which is ideal for growing high quality coffee. Harvesting is done by hand when the coffee cherries are perfectly ripe and delivered to the wet mill the same day. The coffee is pulped then fermented overnight to break down the sugars. It is then carefully cleaned, soaked and dried on raised drying tables for 7-15 days. Grevillea and Macadamia trees are also planted on the farm to provide shade for the coffee trees.
- Nyeri Region
- Ruiru 11, SL28, SL34, Batian Varieties
- Washed Process
- 1730m Elevation
Suggested Espresso Recipe: 21 grams > 55 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
Burundi Nyagashiha
Orange Sherbert, Strawberry & Yoghurt
This coffee is from Burundi, but more distinctly it comes out of the Akawa Project, which our green coffee partner Condesa Co-Lab has been working closely with for 5 years now. It is a project that, like many others, seeks to improve local conditions by getting more money to farmers by helping them to increase the cup quality that warrants higher prices. We have been purchasing coffee from this project for many years, as the quality speaks for itself.
- Murago Region
- Red Bourbon Varieties
- Natural Process
- 1530m Elevation
Suggested Espresso Recipe: 21.5 grams > 50 grams > 29 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 Jesus Sabag Javier
Orange Marmalade, Lemongrass & Frangipani
Jesus’ story is a familiar one in the world of specialty coffee. Jesus’ father purchased the land more than 30 years ago and before growing coffee, had many Guava trees on the land. Today they grow coffee and sugar cane on the farm, but coffee is what Jesus is passionate about. Since inheriting the farm, Jesus has been focussed on producing the best specialty coffee he can, with the objective of letting the world know the potential of Mexican coffee.
- Vera Cruz Region
- Geisha Varieties
- Washed Process
- 1450m Elevation
Suggested Espresso Recipe: 21 grams > 50 grams > 30 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 Ayla Bombe
White Peach, Bergamot & Orange Blossom
Ayla is a privately-owned washing station that is 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.
- Sidamo Region
- 74112, 74110, JARC Varieties
- Washed Process
- 1950 - 2050m Elevation
Suggested Espresso Recipe: 22 grams > 57 grams > 27 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 El Diviso
Cranberry, Tropical Fruit & Caramel
This coffee is produced by Nestor Lasso. Nestor is the youngest of three sons to Jose Uribe Lasso, who owns El Diviso. Together they have worked to develop their operations and diversify with varietals in the pursuit of exceptional quality specialty coffees. We discovered El Diviso in 2022 when Nestor made a splash on the world stage during barista competitions with his Sidra varietal. We then won the elite category of the Golden Bean competition in 2023 with his Ombligon. This lot is the humble Caturra varietal, still given that meticulous treatment.
- Huila Region
- Caturra Varieties
- Washed Process
- 1700m Elevation
Suggested Espresso Recipe: 22 grams > 50 grams > 34 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Bolivia San Bartolome
Creme Brûlée, Dark Chocolate & Plum
Julio Palli Mamani and Lupe Medina proudly own Finca San Bartolomé. Julio inherited the land from his father and initially there was no electricity or running water to the farm. Low prices, poor organisation and limited reliability initially made coffee a very hard crop, but things have improved dramatically since the couple joined the Sol De Mañana program, aimed at improving practices to facilitate more sustainable operations, back in 2016. They are making exceptional coffee and we are excited to share this lot, and their big greeting to coffee drinking Australians with you!
- La Paz, Caranavi, Copacobana Region
- Caturra Varieties
- Washed Anaerobic Process
- 1500 - 1670m Elevation
Suggested Espresso Recipe: 21.5 grams > 50 grams > 30 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
El Salvador Carlos Pola Finca San Antonio
Almond, Red Capsicum & Russian Caravan Tea
Carlos Pola descends from a family of coffee farmers. He purchased Finca Las Brisas in 1997 while he was working in the textile industry. By 2012, he switched to working in coffee full time. His vision is to produce sustainable specialty coffee by applying his textile industry experience of quality control, efficiency and data management to coffee production on his farms. This lot is Pacamara in the Honey style of process.
- Apaneca-Ilamatepec Mountains Region
- Pacamara Varieties
- Honey Process
- 1350m Elevation
Suggested Espresso Recipe: 20 grams > 50 grams > 30-33 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C
Rwanda Remera Tuzumurane
Orange, Lime & Bitters
This special microlot was produced by around 50 smallholder producers who farm coffee in the high hills surrounding Remera washing station, located in the Gaseke Sector of Nyamagabe District, in Rwanda’s South. The farmers are members of the Tuzumurane Farmer’s Group, a small association of producers who deliver coffee to Buf Coffee company, who own and manage Remera along with three other washing stations. The name Tuzamurane roughly translates to ‘support each other towards self-resilience’ in the local Kinyarwanda language.
- Nyamagabe District Region
- Red Bourbon Varieties
- Washed Process
- 1750 - 2100m Elevation
Suggested Espresso Recipe: 21.5 grams > 44 grams > 32 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee
300g water – 3 x 100g pours / 90 second bloom
Brew time 3min 30s - 4min at 92°C
Panama Carmen Estate
Passionfruit Brûlée, Pancakes & Toffee
We bought this small exclusive lot of coffee from Carmen Estate after it won a place in the Best of Panama competition. Best of Panama is one of if not THE world’s most prestigious coffee growing competitions and auctions. The prices that these coffees command are very high, which also makes winning lots very exclusive. We have secured 8kg of this 25kg lot worldwide and are excited to share it with you.
- Chiriqui Region
- Caturra Varieties
- Washed Process
- 1750m Elevation
Suggested Recipe: 22 grams > 45 grams > 29 seconds
Suggested Filter Recipe: Dose 18 grams ground coffee
300g water – 3 x 100g pours / 90 second bloom
Brew time 3min 30s - 4min at 92°C
Brazil Ondas
Hazelnut, Liquorice & Apple
Ondas Mantiqueira has everything needed to process special coffees. It boasts a remarkable coffee washer and gravity water sorter; also two dryers with 30,000L capacity, fueled sustainably by on-site resources. Four terraces facilitate natural drying, with different options for different beans. The farm ensures good conditions for its employees, who reside in comfortable houses with heating, access to natural water, and the opportunity to maintain their own organic gardens and raise chickens.
- Mantequiera de Minas Region
- Yellow Catuai Varieties
- Natural Process
- 1250m Elevation
- Suggested Recipe: 20 grams > 50 grams > 28 seconds
Ecuador Marco Morocho
Caramel, Grape & Jasmine
Marco lives with his wife, Andrea, at their farm La Fortaleza in the north of Ecuador. His mother had the farm before him, working hard to sell the produce to provide for the family. The name “the Fortress” was given to the farm in light of this provision. The region where the farm is located is surrounded by green and luscious mountains, with ample water sources, and at 1350 metres above sea level, it’s ideal for growing coffee.
- Pichincha Region
- Sidra Varieties
- Washed Process
- 1350m Elevation
- Suggested Recipe: 21.5 grams > 50 grams > 34 seconds
Ethiopa Wako Aba
Rose, Nectarine & Black Tea
This coffee was produced by Wako Aba, who grows and processes coffee on his 5.5-hectare farm, Bonki Busa. Wako’s farm is located near the Woreda (administrative district) of Kochere, in the Gedeo political zone, in Ethiopia’s Southern Nationalities, Nations, and People’s Region. The farm is privately owned and operated by Wako and his family. Bonki Busa sits at a staggeringly high elevation of 2200m above sea level. The high elevation of the farm, combined with the region’s cool climate, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile. Wako grows coffee as the primary cash crop, alongside other food crops like legumes, grain and bananas. The coffee is intercropped amongst native forest and grows under the shade of Birbira, Wanza, and Acacia trees.
- Sidamo Region
- Local Landraces Varieties
- Natural Process
- 2200m Elevation
- Suggested Recipe: 22 grams > 45 grams > 32 seconds
Costa Rica Las Lajas
Mango, Guava & Blueberry Jam
Las Lajas, managed by Oscar and Francisca Chacón, specialises in high-quality microlot coffees. Despite an earthquake-induced water loss in 2008, they innovatively processed their beans as honey and natural, marking a first in Costa Rica. This unconventional approach yielded exceptional results, establishing Las Lajas as a leading producer of honey and natural processed coffees globally. With eight owned farms, their commitment to excellence continues, making us eager to share this exceptional lot with you!
- Central Valley Region
- Caturra, Catuaí, Villa Sarchi, bourbon, SL28 Varieties
- Natural Process
- 1300-1550m Elevation
- Suggested Recipe: 21 grams > 50 grams > 25 seconds
Burundi Kibingo
Cola, Pear & Mandarin
Kibingo washing station is located in Kayanza commune in northern Burundi. The station itself sits 1893 meters above sea level. The altitude of the farms on the neighbouring hills that supply the washing station varies from 1700 to 1900 meters above sea level. Kibingo serves 3515 registered coffee growers who are spread over 18 hills in the area. All producers registered at a Greenco washing station are organised into groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organisation with the washing station. At White Horse Coffee, we have been sharing coffee from the Kibingo washing station for many years, and are always pleased with the quality of the cup.
- Kayanza Region
- Red Bourbon Variety
- Washed Process
- 1700-1900m Elevation
- Suggested Recipe: 21.5 grams > 45 grams > 30 Seconds
Guatemala Santa Isabel
Black Tea, Orange & Raisin
Santa Isabel is a fifth-generation family farm, comprising 300ha in the beautiful, rugged region of Alta Verapaz, a unique growing region in Guatemala with remarkable mountains, a cool climate and plenty of rainfall. Founded in 1875, the farm is today owned by Luis Valdés Sr and managed by his son, also called Luis - or, to his friends and family, “Wicho”. White Horse Coffee has bought coffee from Santa Isabel many times over the last 16 years, we’re excited to share it with you again.
- Coban Region
- Caturra Varieties
- Washed Process
- 1600-1800m Elevation
- Suggested Recipe: 21 grams > 50 grams > 30 seconds