Sloth Coffee Roasters

El Diviso is a family farm founded about 30 years ago by José Uribe Lasso, who moved to Bruselas in Pitalito, Huila to escape the conflict in Nariño. His sons Néstor and Adrián took it over and turned to specialty coffee, training in cultivation, processing and sensory at Colombian government schools. Around 2–5 of the farm's 18 hectares are kept as protected native forest.

Pink guava, mango, sweet, candy

A fruit-infused coffee from Jairo Arcila's farm in Quindío. After pulping, the parchment — mucilage still on — ferments anaerobically with added fruit for about 48–60 hours, with pH and temperature checked throughout, then dries on raised beds for 18–25 days.

Candy, peach, mango, coconut

Ture Waji runs Sookoo Coffee, a family company growing organic coffee in the semi-forest highlands of Guji: 72 hectares with two washing stations and eight natural-processing sites. The Oromo have long lived here on fertile former forest that needs no fertiliser, and the altitude makes the coffee grow slowly. Balanced and sweet, with the red-wine richness its name promises.

Red wine, grape, berry, Shine Muscat

A lot from Nigusse Gemeda Muge, winner of Cup of Excellence Ethiopia 2020. His Karamo washing station takes cherry from his own farm and from surrounding smallholders, whose understanding of quality he has built up over years — and it shows. Complex, intense fruit of red grape, white peach and dark cherry, layer after layer: top-tier Ethiopia.

Red grape, white peach, dark cherry