Dark chocolate & fig

Sold out. A gorgeous classic El Salvadorian coffee from the Salaverria family. Rich, full and well developed, its a perfect breakfast coffee and goes very well with milk.

El Escudo is a tablon (block) inside the greater San Juan Bosco farm at really high altitudes for Salvador. These coffees are grown at about 1600 MASL. The cultivars grown is a mix of Bourbon and Catuai. Part of this farm is recently renewed and replanted. The producer is innovative in ways of processing and farming. They separate everything by days of picking and do different processes, fermentation and drying techniques depending on the capacity and potential of the lot. In this case it is depulped before it is fermented under water for one night, then it’s rinsed in clean water and again soaked in water for about 10 hours before it is carefully dried on patio. They manage the drying times by building up layers and resting the coffees in piles.

This is a medium-sized farm of 55 hectares in total. They are dividing the farms into Tablones (blocks). They separate out some of them for improved processing and preparation. The tablones ranges in altitudes from 1500-1600 masl. The farm is divided in four tablones, Triangulo, El Escudo, Paquito and Tablonon.

This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria and he’s two sons Andres Salaverria and Jose Antonio Salaverria the younger. They are now the 6th generation of coffee producers. The ancestors started with coffee in Huachapan. Jose Antonio Senior was offered a house from he’s father in 1970, but told him he wanted a instead. And he was given Finca Los Nogales, that’s still in the family and one of the farms we are buying from the group.

The coffees from the different farms are all processed at their central mill, Las Cruces. They bought Beneficio Las Cruses in 1990 and have done a lot of improvements since then. A lot of their success is based on their passion for coffee. They have been hard working and realistic, patient and focused on quality to make it sustainable. They have also managed to build a great team. Jose Antonio considers the workers and the team as the biggest asset.

They have three different main areas of coffee production around the Santa Ana volcano in El Salvador. They have always been producing high quality at a larger scale, but previously the coffee was mainly separated into a few brand names based on the three main areas, such as Santa Rita, San Francisco and El Molino. El Molino is an old mill with surrounding farms and was bought 80 years ago by the family. The farms at El Molino is about 100 years old. They have had the San Francisco complex from about 2002. Santa Rita from 2005.

But their three coffee growing areas actually consist of a great number of initial farms and new farms they have inherited or bought over the last decades. When we started a quality program with them in 2011 they started to do way more lot separation.

They basically started to separated out several small farms and blocks with the better altitude, quality potential and growing conditions. The farms we we work with and buy are mainly from 1400 to 1750 meters above sea level. This is regarded as a good altitude in El Salvador. In this area it’s hard to grow coffees above this level.

This is part of a long-term project. We are pre-contracting most of the coffees based on three year contracts. We are not only doing the separation by farms and blocks (tablones), but are also trying to optimise quality by changing the process to prepare a different and value-added product. It’s basically done by changing the preparation from the coffees are picked by blocks and enters the pulper, through fermentation and soaking as well as the drying methods.

They also have a number of different varietals at their farms and are currently doing a lot of experiments. The majority is still a mix of the old traditional Bourbon Elite, and something they call Hibrido San Fransisco wich is a mix of Bourbon Elite and Pacas.

  • El Salvador

  • Santa Ana, Apaneca Ilamatepeque

  • San Juan Bosco

  • El Escudo

  • Jose Antonio Salaverria

  • Bourbon & Catuai

  • Fully washed

  • 2018

  • 1600 masl

  • Nordic Approach

  • 250g bag

  • 102,28 kr pr kg

  • Medium to dark (great for espresso, bialetti or milk based filter coffee)

  • Dried Apricot & spices

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  • Passionfruit & pineapple

    Get ready for a flavour explosion! This is an absolutely wild tasting coffee from the Gigante region in Colombia and the first ever naturally processed Tabi variety that we've had the pleasure to share with you.

  • Star anise & dark syrup

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  • Milk chocolate & wild berries

    Talor has been working with coffee from the Marysabel and Moises Herrera for 6 years and so whenever they come back in season, we rejoice! This gorgeous coffee from Honduras has so much to give.

  • Banana & rose

    Sold out. It's the 3rd year in a row we've fallen in love with a coffee from Buziraguhindwa in Burundi. You're all in for a treat with this naturally processed tropical punch of a coffee.

  • Raisins & marzipan

    Sold out. This honey processed coffee from Los Pirineos in El Salvador is oh so sweet and jammy juicy with light acidity. Perfect for a cozy, autumnal cup of coffee.

  • Jasmine & rosehips

    The beauty of Ethiopian coffees are how well they hold throughout the year. When we tasted this lovely coffee from Nano Challa, we knew it would be perfect for those that want a little more balance than brightness in their African coffee.

  • Jasmine & peach

    Nothing quite compares to the fresh harvest coffees from Ethiopia. We're totally in love with this delicate, elegant and juicy gem from the Boji wet mill in the Kochere region.

  • Enamel cup

    We've partnered with Simon Landrein, Emalco and Bielke & Yang to bring you a limited run of these gorgeous enamel cups.

  • Red apple & walnut

    Sold out. This is yet another extra delicious coffee from producer Gilberto Baraona at Los Pirineos in El Salvador. A tiny bit of funk, ripe berries, creamy and lightly floral.

  • Citra hops & plum

    Sold out. This delightfully fresh and zesty Kenyan coffee comes from the same cooperative as the rosé & blackberry but is a different screen size. Its so interesting to see how differently these two coffees from the same factory express themselves.

  • Green apple & candied ginger

    Sold out. When I think of a great Kenyan coffee, I think of a really crisp malic (apple like) acidity. This delicious coffee has tonnes of it.

  • Dried apricot & orange blossom

    Sold out. A classic floral, elegant and crisp coffee from Ethiopia. This coffee has a great mouthfeel as well as a lot of dried fruits and florals. From the same washing station as the passionfruit & cream, it presents a much more vibrant and less funky cup.

  • Apricot & macadamia

    Sold out. A classic and delicious coffee from Hugo Guarnizo in the Tarqui region of Colombia. This coffee was harvested during the fly crop.

  • Walnut & raisin

    Sold out. Another beautiful traditional, balanced and full coffee from the Santa Ana region in El Salvador.

  • Tropical fruit & hibiscus

    Sold out. The very first of one of our favourite origins for 2018. The super juicy, vibrant and fragrant dream is so perfect for making a refreshing chilled black coffee.

  • Roasted almonds & honey

    Sold out. One of our first Costa Rican coffees of the season, this is a round, delicate and balanced coffee from the Tarrazu region by Luis Picado.

  • Bakers chocolate & dates

    Sold out. Another absolute stunner from Gilberto at Los Pirineos in El Salvador. A gorgeous, balanced, rich and luscious coffee. Extra delicious as espresso.

  • Dark chocolate & fig

    Sold out. A gorgeous classic El Salvadorian coffee from the Salaverria family. Rich, full and well developed, its a perfect breakfast coffee and goes very well with milk.

  • Nutmeg & shortbread

    Sold out. One of the more classic coffees we offer, this gem from El Salvador is a perfect breakfast coffee.

  • Wild strawberries & dark chocolate

    Sold out. One of the most exciting Colombian coffees we'll have this year is this vibrant and fresh hybrid variety from Victor Barrera. Its so far outside of any expectations of coffees from this region. You're going to love it.

  • Rosé & blackberry

    Sold out. Wow! This is one of the most gorgeous, delicate, refined and juicy Kenyan coffees we've had in a long time. Vibrant and sparkling, just like a gorgeous pink wine on a sunny afternoon.

  • Butter & artichoke

    Sold out. We've had a coffee on our menu from Juan Saldarriaga in Colombia for almost the whole time we've been roasting. We love his attitude to experimentation and adventure and this coffee is no different. Its wild, funky and weird for all those looking for a really different cup of coffee.

  • Pear & cream

    Sold out. The third and last of our Tanzanian offers for this season is this creamy and ripe gem from a similar region as our previous offers.

  • Orange & spice

    Sold out. There is nothing better than a zesty, spicy Colombian coffee and this gorgeous gem from Jose Rodriguez doesn't disappoint.

  • Raspberry & vanilla

    Sold out. When we tasted this mouth watering coffee from Rwanda, we were totally blown away. It has a fresh, vibrant tang of wild raspberries with a lovely velvety vanilla finish.

  • Jasmine & earl grey

    Sold out. A delicate, elegant, clean and crisp Ethiopian coffee. It is the very opposite of the bombastic passionfruit & cream. We love how floral and tea like this lovely gem is.

  • Vanilla & cream

    Sold out. This super tasty, creamy coffee from Alcides Avendano in Colombia is a really great all-rounder.

  • Passionfruit & cream

    Sold out. This tropical delight is the last of our Ethiopians for 2017. Its balanced and incredibly sweet with a very creamy mouthfeel.

  • Elderflower & white peach

    Sold out. When we launched the roastery at the end of 2016, we did so with one of our favourite coffees we've ever had: the elderflower & butter. It was a gorgeous coffee from Burundi and we never forgotten how much we loved it. So when we found another from the same washing station with similar characteristics, we couldn't wait to bring it back.

  • Rhubarb & spice

    Sold out. Peaberries can often be overlooked in specialty coffee but after finding this gem, we knew you'd love it. Its a deep, complex, spicy and vibrant coffee from Rwanda. Really challenging our expectations of coffee that can be found in this region.

  • Red apple & honey

    Sold out. This is the first of a slew of extremely delicious coffees we're bringing in from Rwanda this year. It is juicy, complex, lingering and very tasty.

  • Chamomile & orange

    Sold out. Jørgen and I found this on a cupping table in Oslo at the end of last year and are really happy to share it with you. It is a gorgeously elegant and balanced coffee from Ethiopia. It has gorgeous citrus and is very tea like.

  • Grapefruit & chocolate

    Sold out. One of our beautiful more traditional El Salvadorian coffees that is perfect for a non-challenging breakfast coffee.

  • Cream & orange

    Sold out. We love a super tasty, smooth and buttery Brazilian coffee. This gem from Antônio Rigno is everything we love about coffees from this region.

  • Almond & Butter

    Sold out. This classic Guatemalan coffee is grown on a farm named El Falso, which was inherited by Josue Burgos in 1992. It is round and full bodied, an excellent breakfast coffee.

  • Violet Honey Geisha

    Sold out. For the last seven years, Roger Ureña has been meticulously researching and preparing the replanting of his recently purchased farm, Santa Teresa in Tarrazu, Costa Rica. Amongst the different varieties he's now producing, we were lucky enough to get our hands on a small amount of honey processed Geisha.

  • Milk Chocolate & Marzipan

    Sold out. A classic coffee from Guatemala. Heavy bodied and perfect to enjoy with milk. This is a great choice for an espresso or breakfast coffee.

  • Yellow Apple & Tomato

    Sold out. There is something particular about the taste of Kenyan coffee that is unlike anything else. We're really excited about this beauty from the Kirinyaga province, as its our first fresh crop coffee from this region for 2017.

  • Lavender & Red Currant

    Sold out. The cooperative at Kapsokisio in Kenya produces stunning coffees that are unique and unlike other coffees produced in different parts of the country. Having worked with this cooperative extensively in the past, we are over the moon to work alongside Cafe Imports to share it with you.

  • Rainbows & Unicorns

    Sold out. Hacienda Esmeralda is one of the most well-known specialty producers in the world - for good reason. They have continuously won the Best of Panama for many years in a row since 2004 after selectively cultivating a varietal known as Geisha that they bought and planted originally as to defend against the scourge of leaf rust.

  • Blackcurrant & Sugar Snap Pea

    Sold out. Kenyan coffee is known as some of the highest quality in the world, and this one is no exception.

  • Lime & Nectarine

    Sold out. Ian from Curated Brew, a subscription service based in the UK, got in touch with us a few months ago hoping that we could find a stellar coffee to offer for their April box. We thought that this delicious, ripe and zesty Rwandan coffee was just the right fit.

  • Rhubarb & Rose hip

    Sold out. The team at Helsar de Zarcero in Costa Rica are dedicated to producing the most extraordinary cascara we've ever tasted. They've been working with the school of food science and technology at the University of Costa Rica to develop a method to dehydrate organic coffee pulp and its really paying off.

  • Plum & Almond

    Sold out. A gorgeous Colombian coffee, perfect for espresso drinkers or those looking for a more intense mouthfeel. We found this coffee on a cupping table in Oslo and couldn't wait to share it with you.