Specialty Coffees


Our special coffee selection

The 100% “from tree to cup” artisan process, based on a philosophy of care for the product, organic farming and sustainable production techniques, as well as concern for the environment, is what makes all the difference regarding these up-market special coffees.

Not all coffee growers can produce specialty coffee and therefore, each of these coffees is authentic and unique, and has a story behind it. They are seasonal coffees, produced by smallholder farmers who grow their varietal coffee in a specific region, at a specific altitude and under specific soil, temperature and humidity conditions. The farmers harvest the coffee by hand, selecting the berries that have reached their optimum ripeness point, and during the pulping process, they carry out yet another selection, of coffee beans this time, to discard the defective ones.

Our product is pampered to the highest level, every detail is taken care of throughout the process, and strict traceability of each of the beans that make up the coffee is applied. As a result, we obtain unique coffees to which we apply a personalised, artisan roasting process, adapted for each coffee profile, as we seek to highlight its characteristics.

To obtain the category of speciality coffee, professional tasters certified by the SCA (Specialty Coffee Association) carry out tastings in which they evaluate and grade the individual characteristics of each coffee, and only those that achieve a score of over 80/100 points are awarded the category of speciality coffee.


In his farm in the Cerrado Mineiro region, Tomás grows this unique and exclusive caracolillo coffee, which is obtained only from the end of the branches and the treetop. It’s a very appreciated grain, visually spherical, which favours a more uniform roasting.

Process Natural
Varietal Tupi
Altitude 1.284m
SCA score 85


Gatukuza is located in the Ngozi region, north of Burundi. There, at Therence Nduwayezu’s washing station, nearly 3,000 farmers take care of the cultivation and processing of coffee. Some of them have been awarded the Burundi Cup of Excellence.

Process Natural
Varietal Bourbon
Altitude 1.700m
SCA score 85,75


Ethiopia, the birthplace of coffee, stands out for “its non-genetically modified” plants grown under semi-forest and garden conditions. They flourish near the housesand in the gardens of the growers such as Heleanna, who took over from her father 13 years ago, and is actively involved in the third wave coffee movement.

Process Lavado
Varietal Heirloom
Altitude 1.770m – 1.880
SCA score 86.25


Fátima combines her job as a teacher with her great passion, the world of coffee. Since 2007 she has been using both innovative techniques and the knowledge inherited from her family on her farm in Marcala, which is famous for its landscapes, and its unique climate, that helps produce gourmet coffee.

Process Honey
Varietal Catuai
Altitude 1.600m
SCA score 87,25

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