Complex and refined, with bright raspberry, maple syrup and lemon florals. Great structure and intensity.

Mwiria is a washing station located north of the town of Mutunduri in Embu County, in Kenya’s former Eastern Province. Mwiria receives coffee cherries from 1,271 local members of the cooperative.

Bright tropical fruit and plum notes balanced by the more-ish flavour of rooibos tea. This SL28 micro-lot heralds from Floripondio, located at the foot of the Bolivian Andes. The cherries undergo a 90-hour fermentation, a process that the producer carefully monitors to ensure lactic acid development.

After fermentation, the cherries were washed and dried for seven days. The result is a clean and complex cup with a silky smooth mouthfeel.

Hibiscus tea, ripe plum and chocolate, with a mousse-like texture and sweet finish. Rich and syrupy.

This special micro-lot comes from a tiny 4.5-hectare farm owned by Darwin Estuardo Fabian Estrada, a fifth-generation coffee producer.

The first processing stage is the picking. The team only pick coffee at 25-26° Brix. The Pache variety easily achieves this metric, as it has a naturally high concentration of sugars. Once the coffee is picked, the second stage is 36 hours of aerobic fermentation. This is done using permeable nylon sacks, which keeps the coffee stable by matching the internal and ambient temperatures.

Sugary sweet, with honeydew melon, blueberry, green apple and lingering lemon blossom florals. Elegant and complex.

Jigesa (pronounced “Jee-gee-sa”) is a privately owned washing station that is located in the Shakisso woreda (administrative district) in Ethiopia’s Guji zone.

This is a washed processed coffee, using clean water from the Mormora and Bishan Dimo rivers. It is classified as Grade 1, the highest quality classification for Ethiopian coffees.

The Washed Fermented process used at Finca Santuario involves harvesting cherries at a specific level of ripeness. The cherries are soaked in water for 3 hours, then partially demucilaged, leaving 50% of the mucilage intact. They undergo aerobic fermentation in tanks without water for 22-24 hours. After fermentation, the coffee was sun dried on raised beds for 16-18 days. Following this, there are two stabilisation periods totalling 16 days.

The result is a cup with juicy acidity balanced and balanced sweetness. Expect tasting notes of black currant and ginger candy.

All orders made with us will be processed and dispatched within 48 hours. Now you can rest assured your coffee never runs out whilst experiencing all that Stitch has to offer from the comfort of your home.

Freshly roasted coffee.