Cup of Excellence Tour 2019

Cup of Excellence Tour 2019

Cup of Excellence (COE) is coffee’s leading competition, unearthing the crème de la crema of annual harvests from several producing nations. While bidding by roasters from around the world can be fierce, we’ve been lucky enough to nab our favourites & curate a line-up that’ll whisk you around the world from the comfort of your cup.

Join us on the 2019 Cup of Excellence Tour!

Un Regalo de Dios
Nicaragua #5

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Taste: Mango, pineapple & guava

Origin: Nueva Segovia

Producer: Luis Alberto Balladarez Moncada

Variety: Red Pacamara

Process: Honey

Altitude: 1700-1800 metres

One More Thing: Nicaragua COE #5 is a tropical brew beamed in from the “Gift of God” farm. Un Regalo de Dios is run by fourth-generation farmer Luis Alberto Balladarez Moncada who is devoted to strict processes during harvest, fermentation & drying to ensure a truly transcendent taste. One sip & you’ll realise: this is the quickest trip to the tropics you’ll ever take. Bask in these mango, pineapple & guava flavours.

Murundo Rwanda #3

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Taste: White peach, plum & blackberry

Origin: Nyamasheke, Gihombo region

Producer: Kivubelt Coffee

Variety: Bourbon

Process: Washed

Altitude: 1515-1708m

One More Thing: Let’s welcome Rwanda #3 by raising a cup to this effervescent number. With whispers of white peach, juicy notes of plum and blackberry and the sparkle of champagne, this is a Bellini dressed as coffee. Hailing from the Gihombo region and processed at Murundo Coffee Washing Station, you can taste the difference the volcanic soil, pristine water and the meticulous selection of ruby red cherries has made. Cheers to that.

Cubos Peru #14

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Taste: Green grape, spiced date & fig

Origin: Huanuco region

Producer: Mel Francisco Cubos Espinoza

Variety: Caturra

Process: Washed

Altitude: 1800m

One More Thing: In just its second year, the Peru Cup of Excellence comp is so hot; we splashed out and bought two harvest lots. The first is Cubos, named after its producer, who has been farming for 13 years. Floral, herbaceous aromas combined with flavours of green grape, coriander and the deep sweetness of spiced date make this a darn unique coffee. Kudos to Cubos for placing in the top 20.

Santa Sofia Peru #5

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Taste: Cherry, apricot & maple syrup

Origin: Junín region

Producer: Eleuterio Bolaños Torrecillas

Variety: Bourbon, Caturra

Process: Washed

Altitude: 1700m

One More Thing: Peru #5, or as we’ve dubbed it “liquid crème brûlée”, is the perfect way to round off our tour. 'Cause no feast is complete without dessert, right? The Santa Sofia team’s dedication to improving their crop year on year, overcoming environmental curve balls thrown at them, resonates in this sweet coffee. When brewed, this brûlée has black forest cake aromas and succulent cherry, velvet apricot and maple syrup flavours.

Cookie heads up! If we could we’d call ‘em biccies & we’d be dunking ‘em in coffee, but sadly these bad boys are virtual & non-edible.
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