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Track Your Collection

Build your personal coffee library. Mark what you've tried, rate your favorites, and never forget that amazing roast.

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Advanced Search

Filter by country, process, roast level, varietal, and more. Find exactly the flavor profile you're craving.

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Review & Share

Share tasting notes, brewing recipes, and recommendations with a community of coffee enthusiasts.

New Arrivals

Fresh roasts from roasters around the world

Kenya Thunguri Natural

Jammy and intense, this exceptionally clean natural selection boasts with stewed blackberry, plump black cherry and a tannic pomegranate finish. Available in whole bean only.

Danilo Sanchez Washed Espresso - Honduras

Floral and syrupy, tasting like chamomile, sweet lime and macadamia. Lingering ripe pear in the aftertaste. Origin: Honduras Region: Delicias, El Paraíso Producer: Los Cedro Elevation: 1350-1500 masl Variety: Parainema Process: Anaerobic Washed Cherries are harvested at peak ripeness and then undergo a 50-hour anaerobic fermentation in sealed plastic bags. After being de-pulped, coffee undergoes a 38-hour dry fermentation. Then it dries for 20 to 25 days under sunlight with a plastic cover to regulate the temperature. Roasted for: Espresso - We are excited to present you this year's Danilo Sanchez's lot, a sweet and syrupy coffee sourced through Semilla that supports producers in the area. Danilo Sánchez began growing coffee 16 years ago, when he was a young man who helped his father on the coffee plots his family-owned. Learning the craft from him until in 2009 his father passed down a plot of land to him. Danilo planted his first coffee plants, and with his initial earnings, he reinvested to expand his crops, to the five hectares he has now. Danilo is the third generation of coffee growers in his family. For them, coffee growing is a tradition handed down generation to generation. He grows coffee not only out of tradition but also out of genuine passion and love for coffee. Each year, Danilo's family strives to produce high-quality coffee for others to enjoy. However, labor shortages present a significant challenge; each season, they face uncertainty over whether they will have enough workers to harvest their crops. Climate change also adds to the difficulties, affecting their yields and cultivation practices. Danilo also extends his gratitude to those who buy their coffee, recognizing how crucial their support is for his family’s livelihood. Coffee cultivation has provided them with what he and his family need, but Danilo’s long-term goal is to keep his plots in excellent, productive condition.

Danilo Sanchez Natural - Honduras

Fruity and saturated. Tasting like ripe dark berries, candied lemon and slightly boozy. Tropical lingering aftertaste. Origin: Honduras Region: Delicias, El Paraíso Producer: Los Cedro Elevation: 1350-1500 masl Variety: Parainema Process: Anaerobic Natural Cherries are harvested at peak ripeness and then undergo a 50-hour anaerobic fermentation in a plastic bag. Then they dry in sunlight for 20 to 25 days with a plastic cover to regulate the temperature. Roasted for: Filter- We are excited to present you Danilo Sanchez's second lot this year, a delicious and saturated coffee with great contrast to his washed lot. Sourced through Semilla that supports producers in the area. Danilo Sánchez began growing coffee 16 years ago, when he was a young man who helped his father on the coffee plots his family-owned. Learning the craft from him until in 2009 his father passed down a plot of land to him. Danilo planted his first coffee plants, and with his initial earnings, he reinvested to expand his crops, to the five hectares he has now. Danilo is the third generation of coffee growers in his family. For them, coffee growing is a tradition handed down generation to generation. He grows coffee not only out of tradition but also out of genuine passion and love for coffee. Each year, Danilo's family strives to produce high-quality coffee for others to enjoy. However, labour shortages present a significant challenge; each season, they face uncertainty over whether they will have enough workers to harvest their crops. Climate change also adds to the difficulties, affecting their yields and cultivation practices. Danilo also extends his gratitude to those who buy their coffee, recognizing how crucial their support is for his family’s livelihood. Coffee cultivation has provided them with what he and his family need, but Danilo’s long-term goal is to keep his plots in excellent, productive condition.

Honduras Juan Benitez

We’re thrilled to feature Juan Benitez as we close out the year. This washed lot is tropical and confectionery, opening with bright Pineapple and Candied Orange before settling into a smooth Custard sweetness. Rounded and vibrant, it’s a beautiful expression of Santa Barbara’s high-elevation clarity. Each coffee is roasted to order. Orders ship in 1-2 business days.

Panama Elida Estate Catuai Anaerobic Slow Dry

Slowly savor this exceptional Elida Estate Catuai ASD. Strawberry sweetness leads into layered notes of Clover Honey, Dried Cranberry, and gourmet Dark Chocolate, creating a cup that’s complex and beautifully composed. 150grams (5.29oz) - Whole Bean Only Each coffee is roasted to order. Orders ship in 1-2 business days.

Finca San Antonio Caturra & Colombia ESPRESSO - Colombia, anaerobic washed

Roasted just a touch darker than our filter version, this espresso roast makes fantastic straight shots and Americanos. We're pleased to share this wonderful coffee from a farm that's new to us and on a serious winning streak - Finca San Antonio. This coffee is a combo of the caturra variety along with variedad Colombia, and it makes for a lovely, eminently drinkable cup. With soft apricot and raisin flavors with a hint of florals, this coffee is a hit. Check out our just-released Tropical Silk for another unique offering from the same farm! This duo comprised our Combo Subscription for October and we've been receiving rave reviews. Finca San Antonio is a team effort from husband & wife duo Nilson and Lida Cielo Lopez. After inheriting the land from Nilson's parents, they've refined their techniques in pursuit of higher cup quality. On top of traditional Colombian varieties, they've now added gesha, which Prodigal has upcoming in the milling process right now! Ripe cherries were density sorted to remove defects and then depulped and fermented in tanks for 42 hours. After washing, the coffee dried on shaded beds for 16-20 days. While this is an anaerobic processed coffee, we don't taste even the slightest trace of residual process flavor.

Panama Deborah Aril

Our last Savage release for 2025, Aril combines a carbonic macerated natural step with a washed finish, providing an expansive stage for a range of flavor notes. Expect dark floral characteristics, jammy fruits and berries, and a tea-like hibiscus tartness into the finish. Roasted to a hyperlight profile, this coffee will require ample rest to unlock its potential. Be very patient with this one, and enjoy how it develops over time.

Hulikere Estate

India - Natural Filter Roast Coffee Redcurrant, Blackberry, Marmalade

DATERRA GESHA AEROBIC

Limited Release: we are sharing another Masterpiece for the festive period! From pioneering producer Daterra, in this superb coffee, the delicate character of Gesha is enhanced through 40 hours of aerobic fermentation, bringing sweet notes of blackcurrant and rooibos tea. With just 50 bags available, order yours today!

Volcan Azul - Costa Rica - Yellow Honey Geisha

Roasted Coffee Beans (Ristede hele kaffebønner)

Finca Deborah - Panama - Washed Geisha (Terroir)

Location: Chiriqui. Producer: Finca Deborah. Farmer: Jamison Savage. Varietal: Washed Processed Geisha (Terroir). Flavour Notes: Jasmine, Melon & Citrus. Sweetness: ●●● ○○. Body: ●● ○○○. Acidity: ●● ● ○○. Roasted Coffee Beans (Ristede hele kaffebønner)

Colombia Las Margaritas Sudan Rume Washed Omni

They say variety is the spice of life, and for us that variety is Sudan Rume. But we’re offering some variety within that variety- now in addition to the Sudan Rume natural that we love so dearly, we’re also showcasing its washed counterpart. A slightly cleaner and more nuanced offering, it’s the same coffee just in a different font.

Featured Roaster: Madcap

Explore coffees from this amazing roaster

Tamrat Alemayew

A VIBRANT EMBODIMENT OF COFFEE FROM GEDEBHigh up at 1800-2100 meters above sea level, heirloom coffee cherries mature slowly in the clay loam soils of the Gedeb district of Ethiopia. Once perfectly ripened, cherries are picked and processed by the Tamrat Alemayew washing station, owned and operated by the Moplaco Trading Company. Moplaco is owned by fourth generation coffee professional Heleanna Georgalis, a producer we’ve had the pleasure of contracting coffee from on past Madcap menus. Moplaco was started in 1972 by Heleanna’s father Yiannis, and has since expanded exponentially, with a reputation for upholding the benchmark of expert standards in milling and exportation. Coffees from Gedeb are renowned for their florality and complexity, and Tamrat Alemayew’s washed heirloom coffee is a fantastic representation of the type of quality we get excited to see from this area. Savor notes of bright lime candy, tangerine, and honeysuckle in the final cup.

Kawo Kamina

EXPERIENCE A HONEY PROCESSED COFFEE GROWN IN PARADISEIn southwest Ethiopia bordering Bench Maji and Gambela lies the Sheka zone. Sheka is covered in lush forest, with locals referring to the area as Heaven on Earth. Coffee plants grow alongside and in harmony with the rich biodiversity in Sheka at the Kawo Kamina farm; thriving tree cover provides natural shade for the coffee trees below; many farmers also keep bees in the area, further enriching the forest and farms. Heirloom coffee cherries are uniquely processed at the Moplaco washing station in the Gedeo zone of Southern Ethiopia. Cherries are cleaned, washed, and dried using the Honey processing method, a type of processing method popularized in Central America. Unlike washed processing where all of the fruit is cleaned off the coffee beans before drying, Honey process removes the skin of the cherry but leaves some of the sticky mucilage on the bean. While the coffee dries on raised African drying beds, the remaining mucilage darkens over time into a honey-like hue. This processing method imparts additional sweetness and complexity to the final cup. Kawo Kamina is as beautifully expressive as the breathtaking environment it is produced in. In the cup, enjoy notes of pomegranate, hibiscus, and nectarine.

Edinson Muñoz Geisha

SOUGHT AFTER COFFEE VARIETIES THRIVE ON EDINSON'S FARM HIDDEN IN THE MISTWe are thrilled to explore the newest partnership through the Madcap Coffee Elevated Series; Edinson Elias Muñoz of San Agustín, Huila, Colombia, and his Geisha and Wush Wush separations. In a misty valley between the steep slopes of San Agustín, Huila, lies Finca Pensilvania. A roaring mountain stream located at the base of the valley can be heard, even from hundreds of meters above, while walking along the 8 hectare farm. Finca Pensilvania has been in Edinson Elias Muñoz’s family for roughly 100 years, named after the community of Pensilvania in Caldas, Colombia, where the family originally migrated from. Generations of coffee farmers before Edinson have worked together on this land, utilizing its uniquely cool micro-climate to grow Wush Wush, Geisha, Sudan Rume, and Laurina varieties. Here at 1720 meters above sea level, coffee cherries grow slowly, resulting in heightened sweetness, complexity, and acidity. Even with ideal growing conditions, the region is not immune to climate change, and unpredictable rains make it difficult to properly dry coffees after harvesting. We are honored to offer not one, but two varieties from Edinson: Geisha and Wush Wush. Edinson’s Geisha coffee offers a complex body, with no shortage of acidity and fragrant notes of lemongrass, elderflower, and bergamot. Wush Wush is a rarer coffee variety of Ethiopian descent, and Edinson’s Wush Wush is the first ever on the Madcap menu. Explosive notes of grapefruit, papaya, and cane sugar paired with a stickier body make Edinson’s Wush Wush separation a real standout. Edinson’s Geisha and Wush Wush coffee cherries each spend 36 hours in fermentation, followed by another 20-30 hours of fermentation in mucilage in Grain Pro bags. Once fermentation is complete, the coffees are thoroughly washed, and go on to dry in secaderos, or greenhouses with mesh floors for ventilation, for about 18-20 days.

Edinson Muñoz Wush Wush

SOUGHT AFTER COFFEE VARIETIES THRIVE ON EDINSON'S FARM HIDDEN IN THE MIST We are thrilled to explore the newest partnership through the Madcap Coffee Elevated Series; Edinson Elias Muñoz of San Agustín, Huila, Colombia, and his Geisha and Wush Wush separations. In a misty valley between the steep slopes of San Agustín, Huila, lies Finca Pensilvania. A roaring mountain stream located at the base of the valley can be heard, even from hundreds of meters above, while walking along the 8 hectare farm. Finca Pensilvania has been in Edinson Elias Muñoz’s family for roughly 100 years, named after the community of Pensilvania in Caldas, Colombia, where the family originally migrated from. Generations of coffee farmers before Edinson have worked together on this land, utilizing its uniquely cool micro-climate to grow Wush Wush, Geisha, Sudan Rume, and Laurina varieties. Here at 1720 meters above sea level, coffee cherries grow slowly, resulting in heightened sweetness, complexity, and acidity. Even with ideal growing conditions, the region is not immune to climate change, and unpredictable rains make it difficult to properly dry coffees after harvesting. We are honored to offer not one, but two varieties from Edinson: Geisha and Wush Wush. Edinson’s Geisha coffee offers a complex body, with no shortage of acidity and fragrant notes of lemongrass, elderflower, and bergamot. Wush Wush is a rarer coffee variety of Ethiopian descent, and Edinson’s Wush Wush is the first ever on the Madcap menu. Explosive notes of grapefruit, papaya, and cane sugar paired with a stickier body make Edinson’s Wush Wush separation a real standout. Edinson’s Geisha and Wush Wush coffee cherries each spend 36 hours in fermentation, followed by another 20-30 hours of fermentation in mucilage in Grain Pro bags. Once fermentation is complete, the coffees are thoroughly washed, and go on to dry in secaderos, or greenhouses with mesh floors for ventilation, for about 18-20 days.

Gitwe

ELECTRIFY YOUR PALATE WITH THIS COFFEE FROM BURUNDIGitwe represents the work of 2,000 farmers who produce coffee on Gitwe Hill next to the Heza Washing Station in the Kayanza Province of Northern Burundi. Not only does Gitwe Hill represent a community hub, vibrating with energy of locals transporting baskets of freshly harvested produce; the hill also produces all sorts of essential crops. Along the cool, remote slopes of the hill, rows of coffee trees grow. Amongst the coffee trees, you’ll find crops such as onions, sweet potatoes, maize, bananas, cassava, beans, and cabbage thriving in the fertile soil, shaded by rows of fig trees. The terroir, ideal growing conditions, and meticulous care that goes into producing Gitwe results in a stunning final cup, with notes of red grape, lemon verbena, and brown sugar.This Bourbon is from the Heza Washing Station and was grown above 2000 masl on Gitwe Hill, where more than 1500 families are part of the Long Miles Coffee Project. In April of this year, a devastating landslide destroyed parts of the Heza Washing Station, part of Gitwe farm, as well as damaging hundreds of homes in the area. Madcap contributed a donation to fund the rebuilding of the washing station and homes around Heza Washing Station. The Heza washing station, along with another station, were built by the Carlson family as part of their Long Miles Coffee Project, an effort to improve quality through intensified sorting throughout the milling process, facilitate direct connections between farmers and roasters, and improve the livelihood of local coffee farmers. In addition to several quality sorts, coffee is also sorted by the distinct hill on which it is grown.

Luz Mary Galindez

THE STUNNING RESULT OF COMMUNITY AND COLLABORATION Luz Mary Galindez works alongside supportive family and neighbors to pick ripe Pink Bourbon cherries across her 2.5 acres in Palestina, Huila, Colombia. Renowned for its high elevation, ample array of microclimates, and intentional shade cover, the region showcases spectacular coffee growing conditions. Luz Mary Galindez’s coffee is an example of the power of collaboration, concentration, and community - all things that drew us to her coffee (aside from the captivating flavor profile!) Working with Luz affords us the unique opportunity to support multiple producer partnerships simultaneously. She partners with Terra Coffee, an organization aimed at elevating smallholder coffee producers in southern Huila, which is owned and operated by Juliana Guevara and her husband Wbeimar, another producer partnership we've had the honor of purchasing coffee from this year. With the help of Terra Coffee, Luz continues to learn about processing, fermentation, better strategies for farm management, and more. After picking, Luz’s Pink Bourbon cherries go on to be depulped and then added to concrete tanks for 50-60 hours of aerobic fermentation. Floating (underripe) cherries are sorted out before the coffee is laid to dry on raised beds for anywhere from 15 to 18 days. Ideal terroir, diligent processing and sorting result in a complex yet stunning final cup, bursting with sweetness and flavor notes of strawberry, passion fruit, and cherry blossoms.

Alirio Muñoz Ortega

A PINK BOURBON CULTIVATED FOR GENERATIONS TO COME Alirio’s farm is a departure from what you might commonly walk in Huila where the terrain is vertical, and every step is calculated to stay on your feet. Here, rolling hills and lush forest feel more like a tropical jungle in contrast to the staggering mountains and valleys or surrounding Huila. Walking past parcel after parcel of exotic varieties, you can hear a roaring river passing through his property. Along with his wife Anayibe and children, Alirio cultivates Pink Bourbon, Ombligon, Ají, Pacamara, Sidra, and Chiroso to name a few varieties, and thoughtfully separated parcels focus on individual variety separations. Eldest son Fabian oversees day to day farm operations and processing with a keen eye, and he continues to build out the farm’s quality control lab with more sample roasting equipment. He is also fascinated with biology and has begun monitoring coffee’s microbial activity with a microscope to further his understanding of quality and his ability to monitor harvest practices. Alirio’s Pink Bourbon coffee is fermented in cherry for 25-30 hours until being depulped. Next, the coffee is fermented in barrels for 48 hours, washed, and dried for 18-20 days in the secadero, or solar dryer, that spans the roof of their house. In Alirio’s vibrant Pink Bourbon, we’re tasting notes of pineapple, cotton candy, and pink lemonade.

Yenni Reinoso

EXPERIENCE THE UNPARALLELED EFFORT BORN OF HUSBAND AND WIFE COLLABORATIONFar from the nearest major city lies the Reinoso’s home and farm, Finca Vista Hermosa, in the valleys of Herrera, Tolima, Colombia. Here, husband-and-wife duo Luis and Yenni can be found working together as a team, pruning, picking, sorting and drying their fields of coffee. Luis tends the fields of Caturra, Bourbon, and Geisha trees, while Yenni oversees processing, which begins with drying the coffee on the roof of their home. From there, the coffee is transferred to covered raised beds. Between raking and turning the drying parchment, Yenni also cares for their three children and keeps the household running. We always look forward to sampling the Reinoso’s coffees, and reserve the highest quality lot for Yenni’s label. This year, Yenni’s coffee is the revered honey processed Geisha. During processing, the skin and most of the flesh is removed from the cherries, leaving a portion of sticky mucilage which remains during the 30-35 hours of fermentation, until finally drying in covered greenhouses for up to 2 weeks. This type of processing method uses less water than a washed coffee, and can impart a spectrum of acidity and flavor on the final cup. In Yenni’s coffee, look for a full, jammy body, with notes of tropical guava, mandarin, and magnolia.

Explore by Process

Discover how processing methods create unique flavor profiles

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Natural Process

Fruity, wine-like coffees dried with the cherry intact. Often bursting with berry notes and complex sweetness.

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Washed Process

Clean, bright coffees with clarity and acidity. The classic processing method highlighting terroir.

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Honey Process

Balanced sweetness between natural and washed. Complex, syrupy body with vibrant fruit notes.

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Coffees from Guatemala

Discover the unique terroir and flavor profiles from this region

Guatemala Santa Cruz

We love coffee from Antigua Guatemala for its year-over-year consistency in quality. This lot from Finca Santa Cruz is a shining example of the balanced chocolate and citrus notes we love about Antiguan coffee. Bright, round, and sweet, the Guatemala Santa Cruz is a beautifully balanced coffee. Orange zest hits the palate first, rounding out into the buttery sweetness of shortbread. The finish leaves the candy-like zing of Smarties lingering in your senses. Owned by Regina Ponce De Leal, but managed by Luis Pedro Zelaya Zamora and Beneficio Bella Vista, Finca Santa Cruz applies sustainable farming practices that eliminate the need for pesticides and fertilisers. They keep the soil on the farm incredibly healthy by planting nitrogen-fixing trees throughout the rows of coffee, as well as utilising locally produced manure, courtesy of the owner’s horses and goats. The coffee plants, tended to by Luis Pedro's team, are harvested and brought to Bella Vista for processing - ensuring the coffee is handled with the utmost care throughout all stages, from seed to export.

ASUVIM

Nestled in the mountains overlooking beautiful Lake Atitlán in southwestern Guatemala, ASUVIM is a small coffee association with a unified focus on quality. Each evening, approximately 65 producers in the area bring their ripe coffee cherries to a central mill where this lot is processed. The result is an exceptionally clean and vibrant coffee that showcases the best of this region’s coffee flavors. Enjoy notes of stone fruit and milk chocolate, accompanied by a syrupy body. Pronunciation: ah-soo-VEEM

Guatemala Acatenango Nº 310

RAVE Nº 310 Acatenango coffee delivers sweet honey & milk chocolate flavours, with delicate tea-like florality. Fresh roasted, Guatemalan coffee. From £9.95

Guatemala Francisco Morales N°328

Craving craft Guatemalan coffee? N°328 by Francisco Morales delivers notes of shortbread, honey & yellow plum. Guatemalan coffee beans at their finest. From £11.

LOS NARANJALES

It is always exciting to share the latest from our partner Francisco Morales. Huehuetenango has a unique microclimate – the cold mountain temperatures are balanced out by warm winds that blow over from Mexico while long dry summers allow for even drying. Los Naranjales is an espresso with delicious balance and sweetness we enjoy again and again.

NEW Cup of Excellence Guatemala #7 Granja El Tempixque - Washed Catuaí

Granja El Tempixque is the 2025 Guatemalan Cup of Excellence #7 "One of a Kind" category winner. COE coffees are special, and this is likely our final such offering of 2025. This coffee is super clean, with flavors of cherry, citrus, plum, and a hint of florals and mineral in the finish. Also available green for home roasters! This year's story is rather complex for the family managing the farm, and this is the last coffee we'll ever see from this particular combo of farm-operators. The family has been involved in coffee farming since 1890. They bought the land next door, El Tempixque, in 1962. After several generations managing the farm and the business, several key family members have gone on to other ventures, so this coffee truly represents a turn of the page for a long and storied coffee family. Catuaí is an unusual variety, hence this coffee's inclusion in the "One of a Kind" category. This coffee was traditionally processed using the washed method, dried on raised beds, then shipped to us directly.

Guatemala Relámpago

A sweet and balanced light roast from Finca Relámpago, on the slopes of the Volcán de Agua (Water Volcano) near Ciudad Vieja, Guatemala. Our exporting partners Los Volcanes recently purchased this plot, marking the first farm they operate themselves.

La Esperanza

Forty years of craft and curiosity at La Esperanza, shaping coffees with clarity and consistency: mandarin acidity & honey notes.

Find Your Perfect Cup