Tastes of: Tropical, black cherry, apricot nectar, brown sugar, syrupy finish.

The second coffee from our Ethiopia selection of 2026, we’re excited to share this delightful Welisho varietal grown in the Haro Village of Yirgacheffe with a washed process. Haro Village is an area known for its high-quality coffee, grown at elevations of 1900-2300 meters above sea level. The coffee from this area is characterised by a bright and delicate flavour profile, featuring notes of juicy stone fruit sweetness and fragrant floral aromatics.

When we picked this coffee, we imaged it sitting side by side with our first release from Bogale Galcha, a Natural and Washed process. When experienced together, the delicate nuances of this region are fully expressed. Ethiopian coffee ranks amongst our favourite. Our long-standing sourcing partnership with Getu Bekele of G-Broad helps us to access some of the countries finest cups. Every season develops on the last. With two further Ethiopian coffees yet to be released, this years selection has so much to come.

Discover our brewing guide here for our favourite preparations.

The post Ethiopia | Gezahegn-Regassa | Haro-Village – Yirgacheffe | Welisho – Washed appeared first on Criteria Coffee.

Tastes of: Blue berry, Tropical, Ripe Pineapple, Red Grape

Bogale Galcha’s neighbours come to him before they plant. Born and raised in Ela Tenecha, a high, cool village in Yirgacheffe, he grew up on his family’s coffee farm and became known locally as a coffee “breeder”, the person other growers ask about which varieties to choose. When he started his own family he inherited around 1.5 hectares, and broke with local custom by putting most of his income into his children’s schooling rather than their labour. His eldest son went on to a postgraduate degree in plant breeding and now teaches at Dilla University. Bogale is among the oldest farmers in the area today, and his children help him keep his 3.39 hectares productive.

This lot is Kurume, alongside some 74110, grown at 2,091 metres. Kurume is a local landrace that thrives in Ela Tenecha’s cool climate; 74110 is an Ethiopian selection prized for its quality and adaptability. Both grow here in deep red nitosol soils, with around 1,850mm of rain a year.

Processing starts at the tree. Only fully ripe red cherries are picked, then sorted by hand to remove anything unripe, overripe or insect-damaged, a job that carries on right through drying. The cherries dry whole in a single layer on raised bamboo beds, turned every 30 to 60 minutes in the first days and covered with mats in peak heat or rain. After around 21 days, at 9.5 to 10.5% moisture, they are hulled and graded for export.

Discover our brewing guide here for our favourite preparations.

The post Ethiopia | Bogale Galcha | Kurume – Natural appeared first on Criteria Coffee.

Tastes of: Peach nector, orange grape syrupy sweet.

Jairo Arcila spent more than forty years judging other people’s coffee before he had any of his own. A third-generation grower from Quindío, he worked as mill manager at Colombia’s second-largest exporter until he retired in 2019 — four decades of grading lot after lot, learning the trade from the sorting table up. That knowledge has shaped everything he built afterwards. Finca La Esmeralda came first, in 1987, planted to Caturra; five more followed, bought one at a time out of savings — Villarazo, Mazatlán, Santa Mónica, Maracay, Buenos Aires. His sons Carlos and Felipe, founders of Cofinet, have guided him deeper into rare varieties, and Pink Bourbon, Java, Papayo and Gesha now grow across the family’s land.

This lot is Tabi, from Santa Mónica, above Armenia. Colombian by design rather than accident: a cross of Timor Hybrid, Bourbon and Typica, released by the Federación Nacional de Cafeteros in 2002, three years ahead of Castillo. It takes its leaf rust resistance from the first and its cup from the other two, and here it grows tall and slow on volcanic ash soil.

Processing is a matter of precision. Picked to strict ripeness criteria, carried in GrainPro to the family’s La Pradera mill, hand-sorted and floated to remove anything underripe or low in density. Then thirty hours of underwater fermentation, pulped, washed, and dried on raised beds over twelve days.

The result is peach nectar and orange, syrupy sweet, with grape lingering underneath.

The post Colombia | Jairo Arcilla – Santa Monica, Tabi – Washed appeared first on Criteria Coffee.

Tastes of: Red fruit, Strawberries, Caramel and Vanilla

A Cup of Excellence-winning estate with over 40 years of family heritage, Cachoeira Farm, operated by Danilo Barbosa, delivers exactly what great Brazilian coffee promises: approachable sweetness, clean structure, and outstanding consistency. Grown at 1,050m in the celebrated Cerrado Mineiro region, producer Barbosa combines traditional craft with innovative fermentation techniques to ensure every batch meets the same exceptional standard. The result is a beautifully expressive, fruit-forward coffee with a clean expression that appeal to a wide range of palates.

Varietals: Red Catuaí, Yellow Catuaí, Mundo Novo, Paraíso

This is Brazilian coffee at its finest, and remarkable value for what’s in the cup.

Keen to learn how we brew, follow along our favourite preparations – here. 

The post Brazil – Danilo Barbosa | Mixed Varietals – Pulped Natural appeared first on Criteria Coffee.

Tastes of : Red grape, cranberry, tropical sweetness

Discover our brewing guide here for our favourite preparations.

The post Kenya – Kiambu County Ruera Estate | Mixed Varietals – Natural (Taco Roll) appeared first on Criteria Coffee.

Something for the espresso drinkers that enjoy a stronger profile, our newest espresso blend Nebula combines smooth dark chocolate notes of Brazil with the sweet sun-dried fruits characteristics from a washed Colombian coffee. Put together in equal parts, Nebula follows a slightly darker roast profile to our popular Crowd Pleaser espresso blend, bringing out rich, full flavours for the discerning espresso drinker.

Designed with everyday consumption in mind, Nebula will suit both straight up espresso drinkers and those who enjoy milk/alternative milk beverages.

Tastes of Dark Chocolate, Date, Stewed Fruit, Cream

50% Brazil – Natural
50% Colombia – Washed

The post Nebula Espresso Blend appeared first on Criteria Coffee.

Our new crop has arrived!

A high-quality, non-chemical-processed decaf coffee made from single-origin blended Colombian beans.

Tasting of Green Grape, Pear and Brown Sugar – it is delightfully fruit flavoured with a smooth rounded mouth feel.

Using the sugar water process, green coffee is soaked in a bath of water and solvent (ethyl acetate (EA))  naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from the bath and steamed at low pressure to ensure no traces of E.A. are left.  The finished product is 99.3-99.9% caffeine free.

The post DECAF appeared first on Criteria Coffee.

While we all love the unique expression of a single origin coffee, sometimes a blend of origins on the espresso machine is a thing of beauty. By blending we are able to bring a depth of flavour difficult to achieve with cherries from one farm.

The Crowd Pleaser blend combines the ripe red fruits of a natural process Ethiopian coffee and the deeper chocolate tones of a smooth Brazilian coffee. Put together in ratio to allow both to shine and also compliment. This cup will deliver flavours of chocolate and cherry through both espresso and milk.

60%  Brazil

40% Ethiopia

The post The Crowd Pleaser Espresso Blend appeared first on Criteria Coffee.