Country: Indonesia
Process Method: Washed
Altitude: 900 – 1200m
Tasting Notes: Oak, Tobacco, Dried Prune
Advised Brew Method: Espresso. 19g in, 42g out. Extraction time of 25 – 28 seconds.

Grown on the eastern end of Java Island, Old Brown Java is unlike most modern coffees. Rather than celebrating brightness and acidity, it leans into richness and weight. After harvest, the beans undergo a prolonged aging process – often referred to as monsooning – where they are exposed to warm, humid tropical air for between two and seven years. Over time, the beans transform from green to a light or dark brown, mellowing acidity and developing the heavy body and earthy complexity for which this coffee is famous.

This process has its roots in history. In the 16th century, coffee shipped from Indonesia to Europe spent months at sea in wooden sailing vessels. By the time it arrived, the beans had absorbed moisture from the ocean air, dramatically altering their flavour. Monsooning was later adopted to intentionally recreate these characteristics, preserving a taste that would otherwise have been lost to modern shipping.

In the cup, Old Brown Java is bold, smooth, and deeply comforting. Expect a very full body with almost no acidity, allowing rich flavours to take centre stage. Earthy, oaky notes lead the way, followed by subtle tobacco (don’t be put off by this!) and dried prune, finishing with a rounded toffee-like sweetness and lingering cocoa depth. It’s a coffee that feels grounding and substantial, with a long, satisfying finish.

We’ve roasted this lot medium-dark to dark to fully express its character, emphasising body, warmth, and depth rather than sharpness or brightness. It performs beautifully as an espresso, producing a rich, intense shot with syrupy texture that pairs beautifully with milk, which really helps to lift it.

Country: Mexico
Process Method: Washed
Altitude: 1200 – 1600m
Tasting Notes: Brown Sugar, Cranberry
Advised Brew Method: Espresso. 19g in, 44g out. Extraction time of 25 – 28 seconds.

This coffee comes from Finca Monte Azul, a farm in Huatusco, Veracruz – an area renowned for producing some of Mexico’s finest specialty coffee. The region’s fertile volcanic soil, high-altitude climate, and ample rainfall create ideal conditions for slow coffee cherry maturation, allowing the beans to develop deep and complex flavours.

The beans are a mixture of Catimor and Bourbon varieties, known for their balanced acidity and smooth body. They are hand-picked using a labour-intensive process, where pickers return to the same trees every 8-10 days to select only the ripest cherries. After harvest, the beans undergo a 72-hour fermentation process, a crucial step that refines the coffee’s flavour profile. Once the fermentation is complete, the beans are washed to remove the remaining fruit mucilage before being carefully sun-dried, allowing the tasting notes to fully develop.

The result is a sweet coffee with clean acidity and a smooth finish. Expect notes of brown sugar, with a delicate touch of cranberry, making it a well-rounded and approachable cup. The natural sweetness shines through when enjoyed black, while the balanced structure holds up well in milk-based drinks.

This coffee showcases the craftsmanship and dedication behind traditional Mexican coffee production, offering a taste that is both distinctive and versatile. Whether brewed as a filter coffee or pulled as an espresso, it delivers a satisfying drinking experience.

Country: Burundi
Method: Natural
Altitude: 1700 – 1900m
Tasting Notes: Cola, Black Tea, Mixed Berries
Advised Brew Method: V60. Use a ratio of 1:15 (20g in, 300g out). Brew time is 3 minutes.

This month we’ve selected a beautiful natural coffee from Burundi. This coffee – Burundi Kigina Hill – comes from the Migoti Coffee Company which is made up of farmers cultivating high in the mountains overlooking Lake Tanganyika. This lot is the result of careful farming, expert processing, and a commitment to sustainability.

Burundi’s coffee reputation is built on its high altitudes, nutrient-rich volcanic soil, and meticulous processing. The Kigina Hill washing station, a key outpost of Migoti, was established to ensure farmers could process their harvest locally, improving both quality and accessibility.

Beyond coffee, Migoti Coffee Company is investing in the future of Burundian farmers—supporting sustainable agriculture, launching hydropower projects, and providing education to improve both quality and yield.

This particular lot offers a juicy body with a luxurious creamy mouthfeel. Expect vibrant aromas in the cup and a really interesting and complex blend of cola, black tea and deep mixed berry notes.

We recommend brewing this up through a filter to allow the nuanced flavours to shine through.

Country: Honduras
Process Method: Natural
Altitude: 1200 – 1700m
Tasting Notes: Black Cherry, Fig
Advised Brew Method: V60. Ratio of 1:15. 20g in, 300g out. Brew time of 3 minutes.

This exceptional single origin from Marcala, Honduras, is a true celebration of the women behind the beans. Sourced from a network of female producers within the COMSA cooperative, this coffee reflects not just outstanding quality, but a story of resilience, regeneration, and community spirit.

COMSA (Café Orgánico Marcala) began in 2001 with just 69 small-scale farmers looking for a better way to grow coffee—one that honoured the land and empowered the people who worked it. Today, it’s grown into a thriving cooperative of over 1,200 members, known globally for pioneering organic, sustainable farming.

This particular lot showcases the work of women producers who are not only cultivating remarkable coffee, but also leading the way in environmental stewardship, gender equality, and education. Through COMSA’s ground-breaking organic training programmes and the leadership of figures like Alba Rosa Claros—head of the cooperative’s gender committee—these women are helping shape the future of specialty coffee in Honduras.

In the cup, you can expect a very well balanced coffee with a glorious syrupy body. It’s very winey on the nose and this subtly comes through in the tasting notes, alongside juicy notes of dark cherry and fig.

We recommend drinking this black, but it definitely has enough to cut through milk if you prefer and this will bring out the fig notes even more (with some notes of plum coming through as well). It is very versatile in terms of brew method and will make a lovely cup however you choose to brew it.

Country: Indonesia
Process Method: Washed
Altitude: 1200m
Tasting Notes: Dark Chocolate, Tobacco, Spice, Caramel
Advised Brew Method: Cafetiere. Use a ratio of 1:15 (20g in, 300g out). Brew time is 4 minutes.

A coffee steeped in history, tradition, and time itself — Indonesia Old Brown Java is a renowned aged coffee that delivers an experience unlike any other. Grown at around 1200m on the volcanic slopes of Java, this unique specialty coffee is known for its smooth, mellow profile and distinctively full-bodied, syrupy character.

The story of Old Brown Java dates back to the 16th century, when the Dutch East India Company first introduced coffee to Indonesia. As sailing ships transported spices and other goods across the oceans, unroasted coffee beans were stored in the humid, salty air of ship holds, acting as ballast during long voyages to Europe. By the time the ships arrived, the beans had been naturally aged by the tropical conditions, emerging with a deep, earthy complexity, a woody aroma, and strikingly low acidity.

Today, that traditional ageing process is carefully recreated on land. Once harvested, the beans are stored in Indonesia’s warm, damp climate for several years – sometimes up to six – allowing them to mature slowly. As they age, the green beans transform into a distinctive light brown shade and develop the signature characteristics that set Old Brown Java apart: musky depth, smooth texture, and a mellow, almost smoky sweetness.

We take this roast fairly dark, yielding a syrupy mouthfeel and a rich, earthy cup with notes of tobacco, spice, and dark chocolate balanced beautifully with a subtle caramel sweetness.

Whether you’re a connoisseur seeking something rare and storied, or simply after a smooth, grounding brew with an aged elegance, our Indonesia Old Brown Java offers a cup that is as unique as its history.

Country: Rwanda
Method: Washed
Altitude: 1800m – 2200m
Tasting Notes: Black Tea, Cherry, Peach, Vanilla
Advised Brew Method: Cafetiere. Use a ratio of 1:15 (20g in, 300g out). Brew time of 4 minutes.

A coffee born from high mountain mists, meticulous care, and a community’s commitment to excellence. Rwanda Twongerekawa Coko is a washed specialty coffee that exemplifies the vibrant clarity and delicate beauty of East African terroir. Grown between 1800 and 2200 meters above sea level in Rwanda’s Northern Province, this high-altitude gem delivers a cup that is elegant, floral, and refined – a true expression of its origin.

Twongerekawa Coko, meaning “Let us increase and develop Coko,” is more than just a cooperative; it is a symbol of hope, progress, and resilience. Formed in the aftermath of Rwanda’s darkest chapter, this all-women-led group has transformed coffee farming into a source of empowerment and opportunity. Their meticulous attention to detail, from hand-picking ripe cherries to careful washed processing, ensures each lot meets exacting standards for quality and flavour.

The result is a beautifully clean and balanced coffee, with tasting notes of black tea, a juicy cherry and peach brightness through the cup, and a soft vanilla sweetness that lingers gracefully with delicate florals on the nose. Its refined acidity and silky mouthfeel make it an exceptional choice for those who appreciate nuance and complexity in every sip.

This is a light roast that brings out the coffee’s natural brightness without overpowering its subtleties — a brew that shines in pour-over and filter methods, though equally delightful as a delicate espresso.

Whether you’re drawn by the story behind the cup or the radiant, tea-like elegance of Rwandan coffee at its best, Rwanda Twongerekawa Coko is a celebration of what coffee can be.

Country: India
Method: Monsoon-aged
Altitude: 950m
Tasting Notes: Dark Chocolate, Tobacco, Spice, Malt

This month we’ve plucked for our India Monsoon Malabar coffee, as it offers such a unique and immense flavour profile we just couldn’t not include it.

The origins of the Indian monsoon coffee can be traced back to the historical trade routes between India and Europe in the 18th century, where coffee beans were transported in wooden ships, taking several months to reach their European destinations.

During this journey, the beans were exposed to the moist, humid monsoon winds as they traversed the Indian Ocean. This natural aging process altered the physical and chemical properties of the beans, resulting in a unique flavour profile that was highly prized by European consumers.

These days, this distinctive ageing process is meticulously replicated in India to produce monsoon-aged coffee. The harvested AA beans (‘AA’ is just a grade based on screen size, a.k.a the diameter of the coffee bean) are stored in open warehouses along the Malabar Coast during the monsoon months, where they absorb moisture from the humid air. The beans swell and change colour, taking on a rich, mellow taste with low acidity and a heavy body.

Here at Iron & Fire, we are big fans of this distinct coffee due to its unique character. We’ve roasted it to a medium profile that brings out the rich, spiced, smokey notes. In the cup, expect it to feature cinnamon, nutmeg, dark chocolate, tobacco and malt – a truly complex flavour profile.

We enjoy this best when brewed as an espresso, although it’s super versatile and makes a good coffee from a variety of brew methods. Great through milk and black, too.

Country: Burundi
Process Method: Natural Anaerobic
Altitude: 1700 – 1900m
Tasting Notes: Cherry, Nectarine, Prune, Raspberry
Advised Brew Method: V60. 20g in, 300g out. Brew time of 3 minutes.

This month, we bring you a stunning natural anaerobic coffee from the Nyabiraba region of Burundi, grown at high altitudes on the lush hillsides surrounding Lake Tanganyika. Sourced from the Migoti Coffee Company, this coffee represents the best of Burundi’s vibrant coffee tradition – bright, elegant, and full of character.

Migoti Coffee was founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose, with the aim of improving the livelihoods of local farmers through high-quality processing and transparent trade. The company operates two washing stations in the mountains of Bujumbura Rural Province, purchasing coffee cherries directly from surrounding farmers. The name “Migoti” comes from a local indigenous tree and the mountain where the first station was built.

The Nyabiraba lot reflects Burundi’s unique growing conditions. Coffee cultivation here dates back to the early 1900s, and today around 800,000 families grow Arabica Bourbon at high elevations across the country. These conditions – abundant rainfall, fertile soils, and altitudes between 1500–2000 masl – consistently produce coffees with bright acidity, full body, and complex fruit character.

At Migoti, cherries are selectively harvested, hand-sorted, and processed by a team of trained local staff. During the season, over 250 temporary workers, the majority of whom are women, are employed to manage raised drying beds, turning the coffee regularly and removing defects to ensure high quality. Farmers are also supported with training on sustainable practices, including pruning, intercropping, and natural soil enrichment, to help improve yields and resilience.

This lot has been dried on raised beds, allowing the beans to absorb sugars from the fruit pulp as they ferment and dry. The result is a clean yet fruit-forward coffee, showcasing the typical sweet, bright, and full-bodied profile for which Burundian coffee is increasingly recognised.

We’ve roasted this coffee to a light profile to highlight its natural brightness and delicate fruit notes. You can expect notes of cherry, nectarine, prune and raspberry with very subtle hints of star anise and spice. It shines when brewed as a filter coffee – pour-over, V60, Chemex, or Aeropress – but it also makes a vibrant espresso with juicy, almost wine-like qualities.

Country: Peru
Process Method: Natural Anaerobic
Altitude: 900 – 2000m
Tasting Notes: Caramel, Dark Chocolate, Apple
Advised Brew Method: Espresso. 19g in, 44g out. Extraction time of 25-28 seconds.

This month, we’re delighted to share a beautiful organic coffee from the Cajamarca region of northern Peru, where the Andes mountains create the perfect conditions for specialty coffee. Grown at elevations of 900–2,000 meters, this lot showcases Peru’s reputation for producing elegant, well-balanced coffees with sweet, nuanced flavors.

This coffee is sourced through Sol y Café, which was founded in 2005 by 27 small producer groups with the help of the Caritas Jaen technical team. Since then, Sol y Café has grown to include more than 60 producer associations, representing a collection of roughly 1,000 coffee farming families from the San Ignacio, Jaen and Cajamarca regions. Farmers in these region practice organic agriculture, drawing on natural soil fertility and traditional farming knowledge to produce coffees that are both sustainable and high in quality. The combination of rich volcanic soils, cool mountain air, and careful organic management results in beans with distinctive clarity and complexity.

Each harvest, cherries are selectively picked by hand, then fully washed and dried with great attention to detail. This slow, careful process helps preserve the coffee’s sweetness and structure, ensuring consistency in the cup. Farmers receive training and support in quality control, organic certification, and long-term soil health, making this coffee not only delicious but also impactful for local communities and ecosystems.

The result is a cup with a creamy, smooth body and a layered flavor profile. Expect crisp notes of apple balanced by deep, comforting tones of dark chocolate and caramel, with subtle hints of vanilla that linger on the finish. It’s a versatile coffee that performs beautifully across brew methods: bright and sweet as a filter, yet indulgent and velvety as espresso.

Country: El Salvador
Method: Washed
Altitude: 950m
Tasting Notes: Orange Peel, Cashew Nuts

This month we’re excited to present a delicious single-origin from the heart of the volcanic highlands of Apaneca in western El Salvador – a region renowned for producing coffees with finesse, clarity and heart.

Nestled in the foothills of the Apaneca-Ilamatepec mountain range, this lot is grown at around 950 metres above sea level, on rich volcanic soils that, alongside the cool mountain air and ample shade, create ideal conditions for the revered Bourbon varietal.

Here the cherries are carefully selected, washed and then dried with attention to detail, resulting in a bean that balances sweetness, body and nuanced character beautifully.

What makes this coffee special is both the terroir and the care behind it. The region’s volcanic soils and high elevation impart a naturally refined structure, and the coffee-growers’ commitment to precision means each stage – from the farm to the drying beds – has been tuned to bring out the best.

In the cup you’ll discover a smooth and balanced coffee, with a subtle bright acidity and notes of orange peel and cashew nuts, finishing with a very gentle hint of dark chocolate.

It’s the kind of coffee that works beautifully as filter – delicate and expressive – yet also stands up with confidence when brewed as espresso, offering a velvety, comforting richness.

Whether you’re seeking a refined morning cup or a versatile choice that performs across brew methods, this Apaneca lot is a compelling pick. We’re thrilled to bring it to you this month and hope you savour every sip.

Country: Brazil
Process Method: Natural
Altitude: 950 – 1155m
Tasting Notes: Milk Chocolate, Roasted Hazelnuts
Advised Brew Method: Espresso. 19g in, 44g out. Extraction time of 25 – 30 seconds.