Our Producer Partners

Great coffee starts with the people who grow it. These are the producers and washing stations behind the coffees we roast in Tbilisi right now. We cup every lot, return to the farms we trust year after year, and buy from people whose names we can tell you.

Daye Bensa & Abore station

Sidama, Ethiopia

We have partnered with Daye Bensa for four years, sharing the same values of quality and transparency. Farmers working with the Abore station dry their cherries on raised beds for up to 25 days, which keeps the vibrant fruit character Sidama is known for.

Taste it: Ethiopia Sidama Bensa Bombe

Tulise Washing Station

Gedeb, Yirgacheffe, Ethiopia

Around 500 smallholder farmers from Idido, Cherbenta, Wachota and Gerbota grow heirloom varieties here at about 2,000 metres. Cherries are hand-sorted, fermented for 110 hours in sealed tanks and dried in semi-shade for around 23 days.

Taste it: Ethiopia Tulise Natural Anaerobic

Kibingo Station

Kayanza, Burundi

This is our fourth year with Kibingo, at 1,890 metres in Kayanza province. What keeps us coming back is their steady focus on quality and the community behind each harvest.

Taste it: Burundi Kibingo Natural Yeast

Kerinci smallholders

Sumatra, Indonesia

Smallholder farmers in the Kerinci region ferment their coffee in sealed conditions and dry it slowly and carefully. It has been part of our selection for three seasons running.

Taste it: Indonesia Kerinci Barokah Bersama

Las Perlitas

Huila, Colombia

We love Las Perlitas for its juicy, bright character. It is one of our all-time favourites, and we keep coming back to it.

Taste it: Colombia Huila Las Perlitas

Read How we choose coffee and our trip to Ethiopia, or browse all our coffees.