Our Coffee Blends
SPRING Blend (EAST)
Tastes like: Milk chocolate, hot cross buns, fruit pastels
SPRING Blend (EAST) brings together three beautiful coffees from El Salvador, Kenya, and Brazil — each one adding its own personality to the cup.
El Salvador – Las Mercedes
Process: Washed
Varieties: Bourbon & Caturra
From Las Mercedes, you’ll find the smooth, chocolatey backbone of the blend. The washed process keeps the flavours clean and balanced, allowing those soft milk chocolate notes to really shine. It’s comforting, rounded, and easy to love.
Kenya – Kiambu
Process: Washed
Varieties: SL14, SL28, Ruiri 11
The Kenyan component brings brightness and energy. Grown in Kiambu and carefully washed to highlight clarity and vibrancy, it adds a juicy, fruit-sweet character — think colourful fruit pastels that lift the whole cup.
Brazil – Mantiqueira Mountains
Process: Natural
Variety: Yellow Bourbon
From Brazil’s Mantiqueira Mountains comes warmth and depth. Naturally processed (dried in the sun inside the cherry), this coffee adds gentle sweetness and soft spice — reminiscent of hot cross buns and baked treats.
Together, these three origins create a beautifully balanced cup: chocolatey and smooth, bright and lively, with a warm, sweet finish.
SPRING Blend (EAST) is all about celebrating the season — fresh, vibrant, and crafted to be enjoyed every day. Each sip is a little journey across three coffee-growing regions, brought together in one harmonious cup.
Fazenda Nunes – Natural (Screen 16)
Farms: Fazenda Freitas, Fazenda Bom Jardim & Fazenda Claudio
Region: Cerrado Mineiro
Town: Patrocínio
Altitude: 900–1,000 MASL
Varietals: Acaia, Arara, Bourbon, Catuai, Geisha, Mundo Novo, Topázio
Process: Natural
Area under coffee: 304 hectares
Bag size: 60kg
Producers: The Freitas (Nunes) family
A Family Story
The Nunes family’s journey began with cattle farming, started by Osmar Pereira Nunes. In 1984, his son Osmar Junior planted the first coffee trees on their farm in Cerrado Mineiro.
Today, the farm is run by Gabriel Nunes — Osmar Junior’s son and a trained agronomist — who represents the third generation. Over the years, Gabriel and his father made a big shift: moving away from bulk commercial production and focusing instead on high-quality specialty coffee.
Their goal is simple — to balance social responsibility, environmental care, and long-term sustainability while producing exceptional coffee.
The farm has achieved verification through Sucafina’s IMPACT program, which recognises coffees produced with clear social and environmental standards. It’s part of their commitment to responsible farming and continuous improvement.
To keep quality high, the family replants around 10–15% of their coffee trees each year, ensuring healthy crops and consistent flavour.
Harvesting in Brazil
Brazil produces nearly 40% of the world’s coffee, making it the largest coffee producer globally. In regions like Cerrado Mineiro, farms are often relatively flat, which allows for mechanical harvesting.
Modern harvesting machines are surprisingly precise and can selectively pick ripe cherries. In steeper areas, a handheld vibrating tool called a derriçadeira is used to gently remove ripe cherries, which are collected on tarps laid between the trees.
After harvest, the cherries are spread out in thin layers on patios to dry in the sun. They’re carefully monitored and turned regularly to ensure even drying — a key step in developing the sweet, full-bodied character you expect from a natural Brazilian coffee.
The result is a smooth, comforting cup that reflects generations of care and dedication to quality.
COMSA Coffee – Honduras
Based in Marcala, La Paz, COMSA is a well-known coffee cooperative built on quality, community, and organic farming.
Coffee Details
• Altitude: 1,250–1,700 meters above sea level
• Process: Washed
• Varieties: Parainema, Lempira, Typica, Ihcafe 90
• Harvest Season: December to March
How the Washed Process Works
At harvest time, only fully ripe, deep red cherries are hand-picked. The cherries are delivered to COMSA’s central wet mill in the afternoon or evening.
They rest overnight before being de-pulped the next morning. The beans then ferment in clean tanks for about 24 hours to develop clarity and balance in the cup.
After fermentation, they’re carefully washed and laid out to dry in the sun — either on patios or raised beds — for around 6 to 8 days, depending on the weather.
Once the beans reach the ideal moisture level (around 11.5–12%), they’re packed and stored, ready for export.
The result is a clean, vibrant coffee that really shows off the character of the region.
About COMSA
COMSA was founded in 2001 by 61 coffee producers (12 women and 49 men) with support from Fundación para el Desarrollo Empresarial Rural. Starting with just $365 in capital, the cooperative has grown to include more than 1,500 farmers.
From the very beginning, the group committed to producing high-quality organic coffee — at a time when chemical farming was the norm in the region. That commitment still shapes everything they do today.
Over the years, COMSA has built a strong reputation in both local and international markets, earning certifications that reflect their focus on quality, environmental responsibility, and social investment in their community.
You can learn more about their work at www.comsa.hn.
Honduras – Melvin Calix
Region: La Paz, Marcala
Producer: Melvin Calix
Altitude: 1,248 MASL
Varietals: Icatu, Lempira, Catuai
Process: Natural
This coffee comes from Finca Grevillea in Marcala, Honduras, grown by second-generation producer Melvin Calix.
Melvin started Finca Grevillea in 2008 and named it after the grevillea trees that grow across the farm — a name he’s always loved. Today, he carefully looks after the land using organic practices, from composting and natural fertilisers to hand-picking every cherry at harvest. The coffee is mostly dried in the sun using the natural process, which helps develop a rich, fruit-forward sweetness in the cup.
Melvin is part of COMSA (Café Orgánico Marcala S.A.), a cooperative that began in 2001 with just 61 producers. With support from Fundación para el Desarrollo Empresarial Rural, the group set out to focus on high-quality organic coffee at a time when chemical farming was the norm. Today, COMSA has grown to include over 1,200 farmers and is known for its strong community values and commitment to organic agriculture.
At 33, Melvin continues in coffee because he truly enjoys farm life and being surrounded by nature. While coffee is an important part of his family’s income, he also grows oranges, tangerines, lemons, sapote, mamón, jocote, and even Japanese plums on a small fruit farm nearby.
This is a coffee shaped by care — for the land, for tradition, and for community — and it shows in every cup.
Fincas Mustafa DECAF (Ana Mustafa)
Ana runs the LaREB cooperative with the support of Herbert and other great producers with the aim to support smaller or less experienced members with production advice and professional quality control. They also export coffee directly from the farmers which secures the supply chain and transfers more value back to producers.
Anas’ coffees with LaREB contribute to 40% of the money and 35% of the coffees produced by LaREB!
Varietal: Castillo
Process: EA Sugarcane Washed
Altitude: 1,550 to 1,650 masl
Ana comes from a coffee producing family in Pereira, Risaralda, Colombia. This area is known as the Coffee Axis of Colombia as it is the traditional high-volume production area of the country. Ana’s family owns and manages 3 farms around the town of Pereira.
Up until very recently, coffee production on the Mustafá family farms has always been high-volume commercial coffees. Ana's interest in specialty coffee and the access to the specialty market that she now has through the LaREB project has driven her to start producing specialty grade lots on her farms with the goal of converting to majority specialty production.
Ana has taken it upon herself to direct specialized harvesting, separation and processing protocols for the lots she produces on her family farms and has begun releasing high-value, specialty coffees in an area of Colombia typically known for commodity coffee.