Sourcing Philosophy
Why we look for the rare ones.
The world's most interesting coffees rarely make it to a supermarket shelf. Here's how we find them — and why it matters what we choose.
Coffee, like wine, is more than a category
There are over 100 known coffee species and thousands of varietals. The vast majority of coffee sold worldwide comes from two: Coffea arabica and Coffea robusta, in a handful of common cultivars — Caturra, Catuai, Bourbon, Typica.
These varietals exist because they yield well, ripen predictably, and survive transport. They're the workhorses of the global coffee trade. Drink them, and you'll have coffee. Drink them every day, and you'll have a habit.
Beyond them is a quieter universe: Geisha from Panama, Pink Bourbon from Colombia, SL28 from Kenya, Wush Wush and Sidra from Ethiopia and Colombia. Some of these were discovered fifty years ago. Some were rediscovered in the last decade. Most exist on a few hundred farms in the world.
These are the coffees ESPRĒN is built around.
Four countries, on purpose
We've narrowed our focus to four origins: Colombia, Ethiopia, Panama, and Kenya. Each has a distinct flavour language and a community of producers doing exceptional small-batch work.
- Colombia for the structural fruit — Pink Bourbon, Sidra, Wush Wush from Huila and Tolima, often honey or natural-processed.
- Ethiopia for the florals — Heirloom varietals from Yirgacheffe, Sidamo, Guji. Coffee in its birthplace.
- Panama for the Geisha — the most aromatic coffee in the world, grown on volcanic soils in Boquete.
- Kenya for the structure — SL28 and SL34 from Nyeri and Kirinyaga, with the blackcurrant and bright acidity that no other origin produces.
We could source from twenty countries. We've chosen four. Less surface, more depth.
How we buy
We work with importers who source directly from cooperatives, washing stations, and individual estates — all of which can name the producer behind every lot. We don't buy on commodity exchanges. We don't blend untraceable coffee.
We pay above-Fairtrade prices because the coffees we want are grown by people whose work deserves to be paid for. We publish what we paid when the producer permits it.
What we look for in a cup
Three things, in order:
Clarity. A good specialty coffee tastes like one thing, sharply. Not muddy. Not roasty. The flavour notes are distinct.
Structure. Acidity that holds the cup together. Sweetness that lingers without cloying. A finish that doesn't disappear on swallow.
Surprise. The thing that makes you put the cup down and say what is this. The reason any of us got into specialty coffee in the first place.
What you can ask us
Full traceability is your right as a customer. For any coffee on our shelf, we can tell you: producer name, farm name, altitude, varietal, processing method, harvest date, FOB price (where the producer permits), and the date we roasted the bag in your hand.
If you want that detail, write to hello@espren.co.uk and we'll send it.