In April, we’re heading to sunny Spain, but there's a twist at the Coffee Club this month. We’re celebrating the vibrant city of Barcelona by featuring all four coffees sourced from this Catalan gem in northern Spain! Additionally, we're partnering with SIBARIST, one of the hottest new accessory brands, also based in Barcelona, to include a set of sample filter papers for every subscriber. Viva España café!

(Barcelona, Spain)

SlowMov is a specialty coffee roastery founded by François and Carmen (crowned a Spain Roasters Champion in 2024!). in Barcelona in 2015. Having lived in France, England, and Poland, they developed a deep appreciation for quality coffee, good food, and sustainable practices while ensuring ethical trade and environmental respect. Committed to sustainability, SlowMov also educates consumers, reflecting their belief in thoughtful and deliberate progresses, as the name SlowMov suggests.

We have enjoyed a wonderful friendship with SlowMov for many years and have always admired their craft. Their Costa Rica coffee is no different – it features a unique Carbonic Macerated process that reveals a delightful blend of intricate, sweet, and fruity flavors. You can relish hints of black plum, red wine, red grapes, and more, all complemented by its fruity, honey-like acidity, full body, excellent balance, and crisp finish.

(Barcelona, Spain)

Nomad Coffee began as a simple coffee cart in London, where its founder Jordi Mestre’s passion for coffee led him to learn the art of roasting. This journey took him to Barcelona, where he established Nomad Coffee Roastery. Today, Nomad operates two cafes and a roastery in Barcelona, offering specialty coffee that aligns with modern trends and seasonal harvests. They’ve become an international favourite in specialty coffee world and can be found in all over Europe, Asia & US. Despite its growth, Nomad remains committed to its core values: proximity, respect for producers, and meticulous craftsmanship.

Always exciting working with Nomad and this time our choice is a tantalising natural Rwanda coffee with vibrant fruit and chocolate notes that help create a sweet and refreshing profile. Brewing reveals vibrant undertones of red fruits and dates with lively acidity perfectly balanced with fruity and intricate flavours. Fantastic!

The Bugoyi washing station, located in Rutsiro on the shores of Lake Kivu takes advantage of the winds blowing from the lake to ensure uniform and stable drying. This careful process, along with the unique altitude and terroir, brings an unparalleled complexity to the coffee produced. Baho Coffee, led by Rusatira Emmanuel, works with nearly 5,000 local smallholder farmers. For many of these farmers, coffee is their main source of income, despite working very small plots of around 250 trees interspersed with food crops. This collaboration not only fosters coffee quality, but also strengthens community development.
The cherries are dried on raised beds in the sun, turning them regularly to ensure even drying. This method brings out the fruity and floral characteristics of the coffee, reflecting Bugoyi's unique microclimate.

(Barcelona, Spain)

Miguel Lamora’s coffee journey is all about passion, persistence, and hard work. His roastery, Atmans, started as a humble café. Originally from A Coruña, Spain, Miguel fell in love with coffee despite doubts from those around him. He trained as a barista, won competitions, and worked in Barcelona and London before launching Atmans. After some setbacks, he reopened it as a roastery in 2022. Now Atmans is growing fast, reaching international markets while staying true to its roots—quality of coffee, community, and a love for the craft.

As one of our discovery roasters this month, we selected a washed Colombia coffee for its reminiscence of a blooming rose. Unlike typical washed coffees, it features a long finish with buttery smoothness and intriguing floral notes. It also possesses delicate notes that shed interesting variety of Bourbon Pasiflora. The finish is so sweet, like candy, making this an exceptionally captivating cup!

Marlon Rojas belongs to the third generation of coffee growers in his family. From a very young age he was surrounded by the world of coffee and gradually acquired knowledge in the area. He moved away to continue his studies in Colombia and abroad, realizing the potential that coffee growing had in his country and returned to expand his knowledge of specialty coffee. He took courses in tasting and roasting, and little by little he fell more in love with this very rewarding work. Finally he began to grow high quality coffees and carry out both natural and special processes to take his coffees to distant places in Colombia.
In this special batch of the Bourbon Pasiflora variety, a 24-hour submerged aerobic fermentation is carried out. It is then pulped and subjected to a further 60-hour anaerobic fermentation process in vats, before proceeding to a slow drying process.

(Barcelona, Spain)

Dalston Coffee, a small coffee shop in Raval, Barcelona, was founded in 2017 by Borja, a chef with experience in renowned establishments. Initially unaware of specialty coffee, Borja discovered it after trying a flat white in London’s Dalston area, which inspired the shop's name. The shop, with limited seating and a cozy atmosphere, serves as a refuge from the crowds and an embassy of global coffee culture. In collaboration with designer Ingdid Picanyol, Dalston Coffee revamped its packaging to reflect the vibrant architecture of the brand.

We met Borja at his quaint café during our visit to Barcelona in 2018, and back then, he wasn't roasting coffee. It's wonderful to see how much his business has flourished since then. We selected a beautiful honey-processed Colombian coffee because it truly captivated us with its refined flavour and delightful complexity, blending fruitiness with a touch of cinnamon, creating a very pleasant coffee experience.

Don Victor is a second-generation coffee grower from Planadas, Tolima, a region known for the richness of its soil and the high quality of its coffee. Thanks to the quality of his coffee, Victor has had the opportunity to travel throughout the country promoting the coffee from his farm and community. This inspired him to buy the farm La Playita in Aipe (Huila), a border town between Tolima and Huila, located 4 hours away by car, which allows him to experiment with new varietals and processes beyond the tradition of his family farm.
The process for this coffee begins with harvesting the cherries at their peak ripeness. The processing starts with a flotation process, followed by 60 hours of anaerobic fermentation in plastic tanks. Afterwards, the coffee is pulped and mechanically dried for 48 hours at 45 degrees Celsius.