October is here! We’ve curated an extraordinary selection of coffees... a spectacularly unique Anaerobic Natural Ethiopia,a refined and quietly distinctive Advanced Washed Colombia, a Carbonic Maceration Gesha & a super-rare, limited-release Yeast-Inoculated Natural Brazil. Grab this stunning set now!

(Amsterdam, Netherlands)

Founded by Montreal-born Canadians Louis & Véronique, Dak Coffee Roasters has been bringing a playful approach to specialty coffee from Amsterdam since 2019. We’ve known them since the beginning and have loved watching their rapid rise into one of Europe’s most exciting roasteries. Their carefully selected, fully traceable coffees balance classic origins with funky, experimental lots, all roasted with precision to create coffees that are clean, bright and sweet—while keeping specialty coffee fun and accessible.

A returning favourite and we’re always excited to receive a Dak coffee. This time, we’ve selected an anaerobic natural Heirloom from Esayas Beriso in Oromia, Ethiopia. Silky and buttery, with sweet grape soda and intriguing myrtle liqueur with a delicate cashew nuttiness. A beautifully balanced coffee with plenty of sweetness and a distinctive character. A highly unique Ethiopia coffee experience.

(Heidelberg, Germany)

Founded by Azores-born Hugo in Heidelberg in 2021, Südseite grew from a passion for Nordic coffee culture discovered during a 2016 road trip through Scandinavia. Joined first by chemistry teacher Jan and later by mathematician and fermentation enthusiast Andi, the team began roasting with a shared focus on precision, curiosity and craftsmanship. Today, Südseite’s coffees are lightly roasted to ‘reveal’, rather than ‘reshape’, the character of each exceptional lot.

We were excited to discover their Colombia Advanced Washed Huver Castillo, a clean, refined and quietly distinctive coffee. It combines orange and rosewater with a subtle herbal, almost sage-like character, there’s a lovely clarity and balance to the cup, with contrasting flavours coming together beautifully. A coffee that feels both classy and a little unusual, just the way we like it!

Huver is a third-generation coffee farmer – but only recently. Until 2015, he taught mathematics at a school in Nariño. Only then did he make the switch to the family farm and has been working alongside his father ever since. After harvesting cherries, a 36-hour pre-fermentation in the whole cherry follows. Then floating and disinfection with sea salt. Subsequently, the cherries go into stainless steel tanks with regulated pressure valves for anaerobic fermentation. After a second hopper and pulping, 200 liters of leachate per tank are reused – with additional enzymes that specifically boost the floral profile.

(Holbæk, Denmark)

Founded in Holbæk, Denmark, Grøn Coffee Roasters takes a refreshingly uncomplicated approach to coffee. Their philosophy is that understanding more about coffee should make it more enjoyable, not more intimidating. From roasting and brewing to choosing the right beans, Grøn shares practical knowledge designed to help people get more from every cup. Rooted firmly in its local community, the roastery combines quality, curiosity and a down-to-earth attitude that makes better coffee feel remarkably accessible.

New roasters don’t appear too often in Denmark, so it’s always great to discover one. Grøn is one of the newest on the scene, and we’re delighted to feature their carbonic maceration Colombian Gesha. It’s quirky without going too far, with herbal, almost minty notes balanced by a sweet centre, alongside pineapple, honeydew melon and white chocolate, the perfect example of what they are all about!

The farm is a family project, owned and operated by Sebastián Velázquez López. The project began in 2021, when he started growing specialty coffee on 5.5 hectares of land. In 2023, the first harvest of Yellow Geisha came, and GRØN has been involved since the first harvest. The 'Carbonic Maceration' process this lot went through involves closing the whole coffee berries in a closed container and then flushing with CO2. This specific coffee has garnered great praise in Colombia, as its distinctive, fermented notes and extremely clean profile make it something truly special.

(Edinburgh, Scotland)

Founded by Sam Young in 2017 after honing his craft at Australia’s Five Senses Coffee, Obadiah began roasting on the outskirts of Edinburgh and has grown into one of Scotland’s most distinctive specialty roasteries. Alongside his partner Alice and a small team, Sam searches out exceptional coffees from both familiar and less-explored origins. Their approach is curious, thoughtful and flavour-driven, with roasting tailored to bring out what makes each coffee special. Their striking designs aren’t too bad either!

Returning roaster Obadiah has tempted us with this rare yeast-inoculated natural from Brazil, part of their limited ‘Distinction Release’. Sweet cherries, orange blossom and blackberry liqueur bring a delicate, floral character, while a subtle nuttiness sits quietly in the background. Laid-back yet refined, it’s an elegant coffee that has broadened our horizons for Brazilian specialty coffee!

Fazenda Nossa Senhora de Fátima has been in the Muniz family since 1942, situated in the mountainous region of Minas Gerais at 950–1,150 metres. The farm’s elevation and local microclimate provide favourable conditions for growing Arabica coffee.  For this lot, the cherries undergo a 120-hour fermentation in large tanks, inoculated with Lalcafe Ouro, a selected strain of Saccharomyces cerevisiae. After fermentation, the cherries are transferred to the patio to dry, before being carefully sorted and prepared for export.