It’s sweet, it’s satisfying, it’s sustainably sourced- pretty much everything we could ask for. Missing Bean’s latest coffee is part of their ongoing effort to develop their own long-term direct-trade relationships with farmers across the world. These washed Colombian coffee beans were grown by the Salazar family on their farm El Calapo in Santander.

Don Santiago took over the management of the farm when his father died, and slowly bought out his 6 siblings to own the whole farm, using all of the knowledge and skills his father taught him to grow its yields and quality. The farm is organic and shaded by tall trees that create both a habitat for wildlife and a microclimate beneath the canopy. El Calapo’s shade grown coffee only produces one coffee harvest per year, but Don Santiago personally ensures it’s the best it can be; checking the work of his pickers every morning to confirm they only pick the ripest red cherries.

These ripe fruits make for a deliciously sweet coffee, creamy with milk choc and crème brûlée flavour with some orange zest acidity. It sounds like everything we love in an espresso, but is complex enough to use across all brewing methods and roasted by Missing Bean with this in mind.