Collected Journal explores coffee culture around the world

Introducing El Guayabo

El Guayabo is from Santa Barbara, Honduras. Roasted by Fuglen in Tokyo, Japan.

Nick Clark, Flight

"One of the talking points I find myself bringing up is our team. What we achieved in the last seven years is all due to people behind the scenes."

Introducing Gahahe

Gahahe is from Kayanza, Burundi. Roasted by Flight in Wellington, New Zealand.

Rubens Gardelli, Gardelli

"It’s not about the country where the coffee’s from. It’s about the process, about how you ferment, how you dry, how you take care of the cherries."

Introducing Muhura

Muhura is from Rulindo, Rwanda. Roasted by Gardelli in Forlì, Italy.

Maxwell Colonna-Dashwood, Colonna

"We want to do creative things, interesting things, and exciting things. We've got clear vision of what we want to do and how we want to do it."

Class is in session

For our subscribers only—free, one-on-one brew workshops.

Introducing El Liquidambo

El Liquidambo is from Masaguara, Honduras. Roasted by Colonna in Bath, UK.

Anne Lunell, Koppi

"We are unwilling to compromise on quality, and we’ve been really vain about the coffees we’ve had."

Introducing Biftu Gudina

Biftu Gudina is from Agaro, Ethiopia. Roasted by Koppi in Helsingborg, Sweden.

Kentaro Maruyama, Maruyama

"I want to show people how great coffee is, and to do that I need to add value. It’s costly, but it’s necessary."

Introducing Granitos de Altura del Ortiz

Granitos de Altura del Ortiz is from Santa María de Dota. Roasted by Maruyama in Nagano, Japan.

Yiannis Taloumis, Taf

"We stopped calling ourselves 'specialty' here because we don’t want to show that we’re fancy, we just want to show that we’re doing a good job."

Introducing Ana Lucia

Ana Lucia is from Anatoli La Mesa, Colombia. Roasted by Taf in Athens, Greece.

Zoltán Kis, Casino Mocca

"I think what motivates me most is when I get a better cup in the city than what I could make for myself in the lab."

Introducing Nano Challa

Nano Challa is from Gera, Ethiopia. Roasted by Casino Mocca, Budapest.

Esben Piper, La Cabra

"I do what I do because I can’t help myself, because I’m in love with it and because I’m super curious."

Introducing Karimikui

Karimikui is from Kirinyaga, Kenya. Roasted by La Cabra, Aarhus.

Elmer Oomkens & Francesco Grassotti, White Label

"Openness is really the core of who we are and what we do."

Introducing Coko

Coko is from Gakenke, Rwanda. Roasted by White Label, Amsterdam.

Andrew Kelly & Aaron Wood, Small Batch

"What that leaves us to focus on, apart from good service, is green coffee as the stage for all the future advances."

Introducing Ngurueri

Ngurueri is a AA coffee from Embu, Kenya. Roasted by Small Batch, Melbourne.

Ralf Rüller, The Barn

"We never consider ourselves to be fully trained or to know everything. To us this is a constant journey and we never arrive – which is very exciting."

Introducing Finca La Fortuna

Finca La Fortuna is a microlot coffee from Huila, Colombia. Roasted by The Barn, Berlin.