Discover coffees by our producer friends from around the world.

Click or scroll down to find their individual profiles.



two coops, one independent mill. friends since 2013.


two farmer groups.
friends since 2014.


twelve farmers.
friends since 2014.


eighteen farmer families.
friends since 2015.


two farmer groups.
friends since 2015.


two coops.
friends since 2016.


five villages.
friends since 2016.


one social enterprise.
friends since 2016.


two coops.
friends since 2017.


twelve fazendas.
friends since 2017.


one independent estate.
friends since 2017.


two independent mills.
friends since 2019.

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.


Strikingly clean tea notes with varying highlights per village: coffee blossom notes, passion fruit and mandarin citric acidity. The coop's natural lots are resounding successes.


A European favourite because of its deep complexity. The washed coffees are floral and layered with kiwi like acidity, while the coop’s honey processed coffee is reminiscent of the small, ripe bananas of the region.

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.



This coffee has grown from a single lot to many diverse single farmer lots from the entire village. The cups have layered sweetness and varying notes of cherries, apple cider and stone fruit, with medium hazelnut or almond body.

Nicaragua might have been in the shadow of its neighbours for a long time, but this is changing. Our local partner Francisco works 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.

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.

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.

Peru, once the home of chocolaty and full-bodied “filler” coffees, has given rise to a new generation of farmers who understand specialty coffee and found a way to grow it in the most ecologically sustainable way. We work with a fully circular social enterprise that is the foremost example of this new wave of coffee entrepreneurs.



Chocolate and honey undertones with clear tropical fruit and orange blossom notes that work well in both filter and espresso roasts - very forgiving coffees that please both specialty and non-specialty drinkers.

The Kivu region 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 coffees of two coops who are using coffee to create peace in one of the world’s most unstable coffee regions.



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.

Ethiopia is not a country one trades with easily. Our Galeh project is the result of our mistakes in other regions and our partnership with Sara Morrocchi. The result: a direct relationship with an estate with the developmental ideals of a cooperative - that produces organic coffees in the most beautiful virgin subtropical forest.



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. 

Brazil is the total opposite in flavours, farms and especially size to any other origin. We decided to work with an amazing group of visionaries and help uplift an entire forgotten coffee region. From basic blends to stunning and award winning nanolots, these guys have it all.



High quality basic “Signature” blends, single estate lots and a host of crazy processing experiments. Forms a reliable basis of our coffee offer and shows what beauty great processing can bring to any coffee.

Uganda has never been a favourable place to be a coffee farmer. However, specialty coffee is slowly on the rise. With incredible growing conditions and the help of some of the industry’s most renowned developmental entrepreneurs, we are helping to breathe new life into the region of Zombo in the northwest of the country.



Berry-like and floral, “Kenyan” flavours with subtly different sweet honey and nougat tones. Perfect filter coffee for those who want to be surprised by the terroir of a wholly new coffee region.

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)