Producer and Region
El Toston comes from the Dipilto region of Nueva Segovia in northern Nicaragua, close to the Honduran border. The coffee is produced by Olman Valladarez, a second-generation coffee farmer and one of Nicaragua's most recognised specialty coffee producers. Olman won numerous prizes including five first-place finishes in the Cup of Excellence. 

The coffee comes from the Buenos Aires farm, a 215-hectare family farm that has been in the Valladarez family for more than 60 years. The farm is surrounded by dense natural shade and a rich forest ecosystem with more than 90% native tree species. Coffee grows here among trees such as liquidambar, guaba, avocado, mango, bamboo, oak and walnut. This agroforestry system creates a diverse environment in which the coffee plants can develop slowly and naturally.

Cultivation and Processing
El Toston is a natural coffee made from Caturra, Maracaturra and Maragogype. The cherries are harvested by hand and dried whole, allowing the fruit to remain in contact with the beans during drying.

Olman's approach to processing is an important part of the quality of his coffees. The family has its own wet and dry mills, giving them control over processing, drying and quality control from the cherry all the way to export. Since building the Cafetalera Buenos Aires mill, the family has been able to move from selling their coffee as cherries to controlling the post-harvest process themselves.

Variety
El Toston is built mainly around Caturra, with Maracaturra and Maragogype adding to the blend. These varieties are all grown on the Buenos Aires farm, where Olman works with a broad range of genetic material including Caturra, Maracaturra, Maragogype, Catuaí, Marsellesa and Java.

Cup Profile
A full and rounded natural with ripe fruit sweetness, and a soft layer of chocolate and nuts. The coffee has a lively acidity underneath its fuller body, with a sweet, comforting finish.

Producer and Region 

This coffee comes from Werkasakaro in the Yirgacheffe region of Ethiopia, where Ayele Fulasa grows coffee at 2,005 metres above sea level. He grew up in a family of coffee producers and built on the farm he inherited from his father. Through the income from his coffee, he has been able to expand his land.

Cultivation and Processing 

Ayele grows the JARC 74110 variety. Alongside coffee, he cultivates food crops and uses organic fertilisers, including manure from his own livestock, to nourish his coffee plants.

The coffee is processed as a natural. Only ripe cherries are hand-picked and selected. The whole cherries are then dried on raised beds for two to three weeks. They are turned and checked regularly to ensure even drying.

Variety

JARC 74110 is an Ethiopian variety developed by the Jimma Agricultural Research Center, with a focus on disease resistance and yield.

Cup Profile 

A classic Ethiopian profile with sweet peach, jasmine and delicate floral notes, complemented by fresh mandarin. The cup has a clear sense of terroir and quality, bringing together elegance, sweetness and a beautifully expressive character. 

Producer and Region
This coffee comes from Frinsa Estate in West Java, Indonesia, run by Wildan Mustofa and his wife, Atieq. They started their work in the region in 2010 and have built an operation where they control each step, from harvesting to drying, sorting and storage. Alongside their own plots, they work with trusted outgrowers across the Sunda highlands.

We visited the estate in May 2025 and were welcomed like family. The warmth and care of Wildan, his son Fikri, and their team made a lasting impression on us.

Cultivation and Processing
Drying coffee in Indonesia is challenging. High humidity and changing weather make it difficult to dry the cherries consistently and keep them from absorbing moisture again. At Frinsa, the team spreads the cherries on tarpaulins across small patios and plots whenever the weather allows, making the most of the sun and warmth.

When the weather turns, they pull the corners of the tarpaulins together, gathering the coffee into a mound and covering it with the waterproof fabric. The coffee stays bundled like this overnight as well, protecting it from moisture. While packed together, the cherries can also go through additional periods of fermentation, contributing to the final flavour.

It is a labour-intensive process that requires constant attention. By dividing different lots across small patios, the team can manage each batch carefully throughout drying.

Cup Profile
Sweet and fruit-driven, with notes of cherry and dried fruits such as prunes. The cup has a deep flavour and a full structure, with warm spice notes.