Pixie Dust & Candy

Sold out. You know that first time you tasted a coffee and you felt like you really understood what all the fuss was about? This is that coffee. Without a doubt, hands down, this is the most delicious coffee we've ever tasted.

When we were looking at potential coffees to launch the roastery with in the middle of 2016, we cupped the premier harvest from Gesha Village in Ethiopia with Collaborative Coffee Source. There was one coffee on the table that absolutely blew our minds. Unfortunately we couldn't see where this coffee would fit in our starting line up, so we let it slip away.

But when Matt Perger got in touch with us to see if we had any coffees that would suit the Superlatives, we knew that this coffee is the only one that would do and it just so happened that Adam and Rachel had recently sent samples of the 2016 harvest to Oslo.

We tasted all of them and found ourselves drawn to this ultra sweet, candy-like fruit bomb that sat at the end of the table. It was hard to taste this coffee and not grin from ear to ear. But these coffees were still being transported to Addis and they would take far too long on the water to get to us in time.

So we put them on a plane so that we could be the first in the world to share this harvest from this block of Gesha Village. We feel so honoured to have the opportunity.

There are many things that make this coffee fascinating, one of which is that it is grown from a cultivar known as Illubabor Forest: An heirloom varietal that was found in the Gori Gesha forest. This also happens to be the same location that the Panamanian Gesha varietal was found and propagated in the 1930's. You can see a lot of similarities in the elegance and fruit quality of this coffee.

You can read more about Adam, Rachel, Gesha Village and this extraordinary coffee here:


  • Ethiopia

  • Southwest Ethiopia

  • Bench Maji

  • Adam Overton and Rachel Samuel

  • Illubabor Forest, heirloom varietal

  • Gaylee

  • Natural (the first time this coffee has been produced this way)

  • November 2016

  • Virgin forest under shade

  • 1900-2100 masl

  • Floral, lemongrass, ripe mango, hibiscus, guava, candied strawberries

  • Collaborative Coffee Source

  • 477kr per kg

  • Roasted to display its fruit characteristics (ideal for filter brewing but would also make a wild espresso)

  • Earl Grey & Rosehip

    It’s calm with a lovely lightly bitter black tea aftertaste, has a grounded structure, and it doesn’t have that super typical natural funkiness (though definitely still a natural). There's fruit as you'd expect: papaya and lime. We're happy to share this easy drinking coffee as we roll into summertime.

  • Plum & Almonds

    Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.

  • Honey & Rose

    That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.

  • Fruktnøtt

    Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.

  • Orange & Almonds

    A bright Colombian; this is a classic coffee from Hugo Guarnizo in the Tarqui department of Colombia. It was harvested during the secondary smaller harvest that occurs in Colombia; this is known colloquially as the mitaka.

  • Dried Apricot & Spices

    Sold out. A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.

  • Star Anise & Dark Syrup

    Sold out. Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.