La Bandera

Tarrazú is Costa Rica's best-known coffee region for a reason, and Diego Hidalgo's farm at 1,950 metres is about as high as it goes there. This is Catuaí, naturally processed — dried in the whole cherry — which gives a normally clean, crisp Costa Rican a big fruity lift.

In the cup: pear and mango, a touch of plum, and almond on the finish. Bright and elegant on filter; a proper treat as a single-origin espresso.

Roasted in Battersea. Whole bean or ground, from 100 g to 1 kg. A 100 g bag makes around 6 cups, 200 g around 13, 1 kg about 65.