We proudly present our entrepreneurial friends and their coffees.
Discover our relationship, the full price breakdown and detailed quality information here.


The origin where it all started for This Side Up in 2013. Beautifully complex fruity coffees and ever more processing innovation from a new generation of idealistic local coffee entrepreneurs.


Three distinct village lots this season. Strikingly clean tea notes with varying highlights per village: coffee blossom notes (Minazu), passion fruit (Rutabo) and mandarin citric (Bulimba) acidity. The coop's first natural and peaberry lots are resounding successes.


A European favourite because of its deep complexity. Three village lots that shine in different ways: the Buhuri has a different, kiwi acidity; the Gikamba is the most floral whereas the Gitaba is deeply sweet, reminiscent of banana.

Nicaragua might have been in the shadow of its neighbours for a long time, but this is changing. This Side Up and local partner Francisco work with a group of smallholders who are determined to conquer the world with their incredibly clean, chocolaty and cherry-sweet coffees.



Three different classes of coffee available for the 2018 season: The trusted single farm AA lots have fine dark chocolate aroma and mouthfeel with balanced cherry acidity. Two regional SHG blends are perfect for sweet espresso and milk-based coffee drinks, whereas our single variety java lots are exceptionally floral and honeysweet.

It's hard not to lose your heart in this country's stunning coffee lands. Despite many institutional issues, we're working with incredibly committed farmers to connect their uniquely smooth coffees to the specialty world.



This year's crop has been drastically upgraded in terms of drying homogeneity, resulting in cleaner and more pronounced fruit tones. We found great florals and passion fruit acidity, leaning towards blackcurrant when the coffee cools. Interestingly, this coffee has a silky vanilla mouthfeel very unlike most African coffees. 

Colombia and Nariño need no introduction, but our beloved Argote family does. In the years to come, we're sure you'll recognise not only this name, but that of their entire village's previously undiscovered coffee gems. The Argote family also hosted our first ever Field Barista Project.



The third import from the Lasso Argote and Salomon Muñoz families has the best traits of the previous years: the good harvest of 2015/2016 and the processing standard we implemented in 2016/2017. The resulting cup has a layered sweetness and varying notes of cherries, apple cider and stone fruit, with medium hazelnut or almond body.

A relatively unknown coffee origin with a young, vibrant specialty coffee community that is quickly making their country's sweet, zesty coffees known across the world. We are doing all to support such inspiring homegrown development.



Kenya washed, honey and natural lots. Very different processing methods but a generally sweet citric acidity that balances with a pleasantly surprising round, cardamom-like savouriness and silky mouthfeel.


Washed, honey and natural lots. Cherry sweetness and smooth, macadamia-like body with a tangy, almost spicy aftertaste.

Indonesian coffee is among the most diverse and undiscovered in the world, and the robusta we found in Flores is a sweet, chocolaty class of its own. We formed a task force to upgrade this underdog species and turn it into the pride of the island.


Rende Nao

Robusta exhibits natural bitters that derive from its high caffeine content. These are beautifully complimented by a sweet milk chocolate sweetness and very full body. Great supplement to traditional espresso blends.

The Kivu region of the Democratic Republic of Congo is not an easy place to be a strong producer cooperative, so those who can take advantage of the region's incredible growing qualities deserve a clear window to the world. We are proud to present the coffee of the incredible island of Idjwi.



Cherry and tropical fruits in a smooth, juice-like body. Distinct filter coffee material: high flavour variation in different roasting and extraction methods due to its sweet and acidic complexity.

Myanmar might be the newest specialty hotspot, but not many farmer groups have actually received any aid or support. However, some learned how to produce specialty naturals through social media and observation alone - simply to find a better living than relying on opium production...



Passion fruit acidity and thick banana sweetness. Clean and slightly winey natural with pleasantly medium-light body. Great complex filter and sweet and funky espresso.

Ethiopia is not a country one trades with easily. Our Galeh project is the result of our experience in other countries and our partnership with Sara Morrocchi. The result: a direct relationship with an estate with the developmental ideals of a cooperative - that produces the finest coffee Jimma has to offer. 



Floral and very complex fruit notes that vary from mandarin to strawberry to cherry popcycle, depending on roast and brew method. Crisp and clean with a long aftertaste and heavier undertones of hazelnut. 

Peru used to be known for cheap but certified coffees that were often used as fillers. With a new generation of farmers came a new vision of quality, and Churupampa leads the way. An independent, ecologically advanced social business with a strong brand, these guys are an example for cooperatives worldwide.



Beautifully balanced coffees: all the chocolate and sweetness you want from a Peru but with clean dried fruit notes that make it irresistible as espresso or full bodied filter.

Although we aim for long-term cooperation at This Side Up, due to disruptions in the value chain or underperformance of the coffees, we are sometimes forced to discontinue our work with growers - if only temporarily. Of course we still wholeheartedly recommend them as partners, their coffees and quality standards. Check out their profiles below.


Rwanda Iwacu (2014 and 2015)

Ecuador Olmedo (2013)