Premium Espresso is a coffee blend that is very sweet with candied apricot, caramel, and chocolate brownie. It has a structured, complex acidity with green apple and citrus. Floral aromas add another dimension. Roasted light to medium, it shines with and without milk.


We roast this coffee on Monday.

Dispatch 5 days.


Premium Blend is:


Las Cotorras, Chiapas, Mexico 66%

Varieties: Bourbon, Typica, Caturra, Mundo Novo

Altitude: 1300-1500masl

Harvest: December 2020-March 2021

Processing: hand-picked, fully washed.


The Chiapas highlands include the Trifuno Biosphere Reserve, which is a protected area with some of Mexico’s last remaining cloud forests. Las Cotorras is named after a beautiful bright green bird species that is endemic to the region, and 'coffeelands' seem to be one of their preferred habitats.


Las Cotorras is a community lot that is pretty special. The complexity suggests it could be from any number of coffee origins. It has a juicy body, red berries and turkish delight; with interesting florals and a fresh spice/herbal element. It’s the second year we’ve purchased Las Cotorras, and we hope to develop this relationship.


La Bugamibilia, Santa Rosa Guatemala – 25%

Varieties: Caturra, Marsellesa

Altitude: 1450-1850masl

Harvest: December 2020 – March 2021

Processing: pulped then fermented for 24-40 hours; washed and then dried on patios.


La Bugambilia is one of five plots on the larger farm, El Gutalón. Each plot has unique soil and microclimates, and coffee varieties have been carefully selected to suit.


The producers are the Juarez Family, lead by Guillermo Juarez. The Juarez family is committed to quality, placing in the Cup of Excellence competition in 2014, 2016, 2018, 2019, 2020. In the cultivation and processing, organic inputs are used and they employ other sustainability principles, like water recapture and reuse, reforestation and biodiversity promotion.



Telila, Limu Ethiopia – 33%

Varieties: 75227, Merdacheriko

Altitude: 1905-2100

Harvest: Early 2021

Processing: hand picked and pulped. 24 hour, 2 stage wet ferment. Shade dried on raised African beds.


Addis Exporter was founded in 1972 and is a pioneer of modern Ethiopian coffee export. Recent changes to the Ethiopian coffee export policy has encouraged exporters to invest in their own washing stations. Telila washing station is an example of this. It takes in coffee from 3 surrounding villages; Yukro, Kercho Anderacha and Genji Challa.


This lot is a G2 lot drawing from all 3. It has a light to medium body, tastes like candied apricot, chocolate brownie, and kaffir lime, with a jasmine aroma. It is an excellent coffee in its own right, and adds a subtle elegance to the premium blend.

Premium Espresso