Dark Arts Coffee is a coffee roastery started by friends in East London with twisted visions of using alchemy to combine fire, water and magic beans into a divine elixir. With visions of funnelling the profits into a cult based on our love of the occult, bikes and all things unholy, they spend in-between importing the best green coffee beans from all over the world and roasting them until they taste good as a brown drink. That's a massive understatement, but yeah...
Roasting in the heart of Berlin, Tres Cabezas' belief is that coffee lovers should be able to experience the wealth and variety of coffees from different origins, cultivars and roasts with quality and sustainable sourcing being integral to their range. Tres Cabezas are close with their coffee suppliers, in particular Finca Sonora Farm in Costa Rica, where they procure multiple microlots yearly.
José Armando Pastrana was born and raised in Mozonte, Nueva Segovia, Nicaragua. Coming from a long line of coffee caretakers, his finca San Vicente, sits amongst virgin forest and natural biodiversity. José harnessing this area's unique, fertile & volcanic soils, and grows locally suitable coffee species to overcome the challenge of climate change.
Set amongst natural springs and verdant native fauna, third generation farmer Gilberto Carrillo sustainably produces world-class coffee from his small 2.3Ha family finca, Ojo de Agua ("Eyes of the Water"), near the small town of Unión Cantinil, Huehuetenango, Guatemala.
Nuremberg, Gostenhof based direct trade speciality coffee roastery, brew and espresso bar . Machhörndl Kaffee's main focus is on presenting ethically traded, exciting, high scoring green coffee to the world; roasted to perfection in-house as an ode to each origin's unique character and taste.
Maren Ernst is fascinated by coffee, and her goal is to share this fascination with the world by using only the best quality, endless appreciation, and importantly transparency of supply -- only roasting fair, sustainable and identifiable single-origin coffees.
Bonanza's idea of roasting is the opposite of what is commonly regarded as the way to roast coffee: roast it as little as possible, enough to fully develop all flavours, with the aim to highlight what makes a coffee distinct. The resulting cup is clean, clear and pure, free from tastes that are produced by the roast itself.
In this remote community outside San Marcos Huista, Huehuetenango, like many others in Guatemala -- more than 50% of the male population have left to seek a better future in the USA. This bad-ass group of ladies overcame their hardship, took matters into their own hands, and are producing top-class speciality grade coffee.