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 Fernando Cordero's 10-hectare farm, El Alumbre de Tarrazú, in the Tarrazú region of Costa Rica. Fernando works with the micro mill Cordillera del Fuego, where Luis Campos helps producers experiment with distinctive processing methods. The mill produces around 25 microlots each year, focusing on coffees with expressive and unusual profiles.

Cultivation and Processing 

This coffee is processed as an anaerobic fermented honey. The freshly harvested cherries are combined with mucilage left over from other fully washed coffees and fermented without oxygen. After fermentation, the coffee is dried on patios using a natural-style drying process.

This experimental approach requires careful control, as small changes during fermentation can have a significant impact on the final cup. The result is an intense, fruit-driven coffee with a surprising cinnamon-like finish.

Cup Profile 

A soft and spicy coffee with high flavour intensity. The cup reminds us of the sweetness and smoothness of cake batter with cinnamon.

Producer and Region 

This coffee comes from Acevedo in Huila, Colombia, where Jhoan Vergara grows coffee at 1,750 metres above sea level. Jhoan is known for experimenting with processing methods to bring out new flavours in his coffees. For this lot, he uses an extended fermentation process to develop a rich, creamy texture and plenty of fruit character.

Cultivation and Processing 

The cherries are picked when fully ripe, with a sugar level of 20° Brix, and cleaned before processing. First, they undergo 60 hours of oxidation, with the juice from the cherries circulated during this stage to develop the flavours of the Red Bourbon variety. The cherries are then heated to 50°C for 30 minutes, followed by 80 hours of fermentation in sealed plastic bags. Another 72 hours of oxidation completes the process.

Finally, the coffee is dried in machines that control humidity for 70 hours. Each stage is carefully managed to develop the flavours while creating a smooth, creamy texture.

Variety

Red Bourbon is a traditional Arabica variety first found on Bourbon Island, now known as Réunion. It was brought to Brazil in the late 19th century and spread from there across the Americas.

Cup Profile

A juicy and refreshing cup that reminds us of a red natural wine. Packed with red fruit, candy-like sweetness and a subtle layer of warm spices that carries through from start to finish.