Free shipping in September! 📦

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 We have a lot of new, just freshly landed coffees available in the UK and... shipping is on us!

If you haven't had a chance to get your hands on our coffees this year yet, now it's the right time. Whether it's a new house blend, a filter for the Autumn months or an all-arounder that you are looking for, we can help you out.

Starting with just 5 bags, we'll take care of shipping it to your roastery
(in Europe) for free.

A few terms apply:

  • This offer is only eligible for 1 order per customer.

  • Offer is valid only for customers who haven't ordered from our 2019 harvest.

  • Shipment must be done in September 2019.

Check out what we have on offer and get your order in now!

Our decaf is available


We are very happy to announce that by popular demand - our Decaf is back! This year we decided to decaffeinate our fully traceable regional Huehuetenango blend, The Primavera Family.

The decaffeination process is done by the German CR3 Kaffeeveredelung Hermsen Company through the so-called CO2 method. Through soaking the coffee water, the cells walls open up and make the release of caffeine easier. Liquid CO2 is pumped into a container that actually pushes out the caffeine while keeping other flavor components intact. This reduces the caffeine level to less than 0.08%

There are many ways of extracting caffeine and this method is getting more and more popular in the specialty coffee industry because it keeps most of the character of the coffee. We are always very happy with the results!

Don't Miss out! Get your sample in now!

We answer: 5 questions roasters should ask their Green Coffee Importer


On 14th of June Perfect Daily Grind published an article on their website titled “5 Questions Roasters should ask their green coffee importers”, so we thought we’d give you our answers.

According to the article “purchasing coffee is no easy task - although it’s certainly an exciting one. From selecting your origins to managing inventory, there are endless considerations”, and we could not agree more, so we would like to share how we can help you plan, organize and purchase the best lots from our favourite origin: Guatemala.


Being a single origin importer, we have focused on having a strong presence in Guatemala, where our main cupping lab is located. During the 3 months of harvest, and 1 – 2 months after we receive many, we mean, many (around 1750 this harvest) offer samples from various regions. We cup them and make purchases based on the quality.

Having a warehouse in various locations in the country, we then cup the coffee received at the warehouse, in order to confirm it matches the offer. Weekly we move the coffees to our main warehouse and dry mill, where we get the ‘official sample’ – also cupped to ensure consistency.

Once the coffees are selected, milled and prepared, we cup pre-shipment samples before the coffee leaves the port. This means, once the coffee has been de hauled and sorted, we take a small sample from each bag and cup this. This is the final stage of cupping in Guatemala – and the most important one as it is a representation of the lot processed in the dry mill. Whereas all the other samples are prepared by hand.

After the month they spend on the boat from Guatemala to Europe (2 weeks for North America), we cup arrival samples to ensure all is in order after their journey. We then cup at events, with customers, and at our office in Amsterdam, we cup our stock on a monthly basis to see how the coffees are developing.

We use Cropster Cup and in Guatemala our Probat sample roasters are hooked up to the Roast intelligence. In Europe we roast on Ikawas. We always cup with the most suitable water and log our results in order to better recommend coffees for customers and constantly give feedback to our producers on their coffees.


Our main service is to find the right coffee and producer for you. We work with hundreds of producers in Guatemala, all of whom have unique ways of working, micro-climates, processing and story. Our job is to connect you to the right one(s).

During the harvest we welcome you to come with us to Guatemala to meet producers, cup their coffees and get to know us better! Identifying as a “direct trade facilitator” we will then help you pick your coffee, we will process, export, ship, import, warehouse and finance your coffees directly from Guatemala. This means we will take care of the boring job and there are no third parties involved, you only need to talk with us!

We offer 3 months reservation time (from time of arrival), included in the price. That means we will warehouse and finance your coffee for up to 3 months so that you can take it as needed. We can organize deliveries, or releases, all prices on our offer sheet are ex-warehouse. For ongoing customers, we also offer 30 days credit. If you need a longer reservation and financing, we can extend it up to 9 months, for a small fee.

We provide full transparency on all our coffees, with producer information and pricing structure, for more info on this – we have a new page on Transparency.


Guatemala: The best of the bunch. The coffees we represent have all been carefully chosen for their characteristics. They all meet our high standards on quality, sustainability and transparency. Our micro lots and special processes range from scores of 85 – 92 points and our single estate or regional blends are 83 – 84 points.

We offer different varieties, processings and regions. We specialize in micro lots from Huehuetenango but also have regional lots and wonderful producers in other regions.

If you are interested in different processes (Honey/Natural/different fermentations) coffee please contact us ahead of the harvest as we can create/process coffees just for you!


We are ahead with this one and you can find our answers on Origin Trips And on How to Order


We are excited about our Harvest 2019 landing in Europe! We have spot coffees available and more coming soon – so this is perfect timing to make your reservations/orders! View our list here.

There are many amazing coffees mostly from Huehuetenango with various flavour profiles available. We are especially excited about some floral, fruity and intense acidity coffees from Concepcion Huista in Huehuetenango.

We are also excited about the naturals and honeys we processed ourselves in Fraijanes this year. We have seen some great feedback and are down to the last few available – so get in touch if you are interested!


We want to know what you are after: What sort of coffees do you love, what profiles, quantities and timings. This information will serve us to guide you to the right coffees, reservation timing and pricing options.

We are also interested in your story as a roastery: what you want to provide to your customers and how and how you’re looking to develop for the future. Anything you feel important for us to know, feel free to let us know! After all – we are all the Coffee Family!

Do you have other questions for us? Hit us up and we are happy to answer.

// Primavera Team


World of Coffee Berlin - See you there!



Of course we couldn't miss the annual World of Coffee in Berlin from 6-8 June.

We'll be hosting Harvest 2019 Cuppings at our Roasters Village Stand (V2, V3).  Newly landed coffees from our first shipments and some other gems, that are on their way. You won't wanna miss it!

Alongside the cuppings, we will have our stand together with our friends from Nordic Approach in Hall 1 at V2 and V3, so please come and say Hello (and grab a beer) at any time! 

What: World of Coffee
Where: Messe, Berlin, Germany
When: Thursday to Saturday 6th -8th of June 2019
Cuppings: At the village all three days 
Cupping times: Thursday and Saturday at 11.00 and 12.30 
Friday at 14.00 and 15.30
Stand: Hall 1, V2 and V3 with Nordic Approach


Psst. Do you need tickets? We have some. Email us and we will send you a code for a 1-day ticket.

Cuppings, Wine & Pong

Welcome to The World of Coffee - Berlin!

We would like to invite our friends and customers to enjoy an early evening welcome to the WoC Berlin. Starting with a cupping of our New Crop Guatemala and cuppings from Nordic Approach, followed by some beautiful natural wines and snacks to enjoy, and some hard core ping pong matches.
Can it get any better than that?

What: Cupping New Crop Guatemalan Coffees, Natural Wine and Ping Pong!
When: Wednesday June 5th, 4 pm to 7 pm
Where: Five Elephant Training Lab
Address: Glogauerstr. 6 (Rear Courtyard), 10999, Berlin

This event is by RSVP. Register and secure your spot here:

On Fermentation


In Guatemala 95% of coffee is fully washed. This means the coffee beans are washed after de pulping to remove the mucilage completely. Before washing, fermentation might take place, to loosen up the mucilage or there might be a demucilager machine involved. There are many ways to ferment, it’s one of the most ancient way of changing or preserving natural ingredients. 

We are certain all of you have tasted the fruits of fermentation, be it in wine, yoghurt, sauerkraut, kombucha, cheese or more commonly, bread.  Even though humans have been fermenting for years, the coffee fermentation process can seem a Pandora's box. 

Fermentation is a metabolic (chemical) process that breakdown a substance (in this case sugars from the mucilage) by bacteria, yeast and other microorganism typically giving off heat. 

As many of you might be aware, fermentation happens not only in the fermentation tanks of washed coffees but also doing the drying of honey and natural processed coffees. Within the traditional washed coffees you can ferment in many ways, for example in aerobic and anaerobic environments - meaning with and without oxygen. Aerobic fermentations are the most common but some producers have experimented with anaerobic, in oxygen free tanks, or under water, which, we know still contains oxygen but it is disolved, making it a good stepping stone for experiments. 

Each producer in Guatemala has experimented and found a method that works for their coffee in their own, unique environment.Some like to ferment their coffees cherries in bags for up to 24 hours before de pulping, in other farms this would be impossible as the warmer climate would lead to immediate fermentation defect, so they have to de-pulp and wash straight away.  Our main take away is that it is crucial to understand the process and record key factors so that this process can easily be replicated. We recommend producers keep a log of time, temperature, relative humidity and if possible PH readings. 

Consistency is KEY! 
The reason for keeping measurements, is so that the process can be replicated if the results are favorable. This allows the producer to have more control over the quality of their coffee. At our Wet Mill we mostly do aerobic fermentations but have been experimenting with underwater fermentations - this year we processed some beautiful yellow catuais this way, which resulted in sweet and fruity flavors. We hope to replicate this process in the harvests to come. 

Natural and Honey Processing is something really special in Guatemala!  As water becomes scarce around the World; it is only responsible of us to take this into account when producing and processing coffee. Drying coffee with its skin, or taking it off and drying the beans without washing is a wonderful way to create interesting cup profiles while reducing water use. 

This all sounds skeptically easy - but over the last harvests, and after the Q-Processing course, we have learned that in order to make good tasting processes you have to be very careful, consistent and meticulous every step of the way. The importance of first submerging the coffees in water, to clean their dust, homogenize the temperature and lower the bacterial count; to the thin layers on raised beds that need to be moved frequently for even drying and mold prevention, requires a whole new team and training. 
With good processing and an excellent cup - all the efforts are worth it. 
It’s important to remember that every farm has its own micro-climate and  unique bacteria. What works at one farm, might not work for its neighbor, let alone someone in another region or country. It is important to be careful, only changing one variable at a time and always taking any (and all) advice with cautionary measures.  

The great thing is that every year, every harvest, there is something new to learn! 



Our first shipments from the 2019 harvest are landing this week! 
We have many amazing coffees on offer for you, from bigger lots to smaller micro-lots; from approachable flavor profiles to crazy fruit bombs. 
Have a look at our first list here and let us know if you would like to get roasted or green samples.