Tim Wendelboe

From a small parcel at the summit of El Cielito mountain, by Jobneel Caceres Dios at Finca Nacimiento. The Ihcafe 90 — a Timor Hybrid × Caturra cross — produces a distinctly fruity profile with red berry, herbal, and cacao nib character. Selective hand-picking, dry fermentation, and sun-drying on raised beds. A Cup of Excellence finalist.

Forest berries, herbal & cacao nibs

The espresso roast of Khalid Shifa's certified organic Echemo lot. Heirloom cultivars from the Coche forest, hand-picked and fermented for ~24 hours, dried on elevated tables under shade nets for 12–14 days. Flavours of stone fruit, flowers, and baking spice — refined and elegant in the cup.

Floral, white tea & stone fruits

From Khalid Shifa's 35-hectare third-generation farm near Agaro. These heirloom cultivars were originally selected from wild coffee trees in the Coche forest by Khalid's grandfather. Delicate and soft — a distinct character from typical southern Ethiopian coffees, with peach, flowers, and baking spice.

Floral, white tea & stone fruits

A Kenyan Batian hybrid grown at Finca El Puente by Marysabel Caballero and Moises Herrera. Beautiful violet-like floral notes with hints of red fruits and plums. Young trees planted within a forest ecosystem; farmed with compost and no synthetic chemicals.

Violet, red fruits & plum

From award-winning producers Marysabel Caballero and Moises Herrera at Finca El Puente. A Honduran Geisha with heavier body and lower acidity than its Panamanian counterparts — sweet mandarin flavours with floral notes and a herbal twist. Hand-picked, overnight-fermented, and slow-dried on raised beds under shade nets.

Sweet mandarin, jasmine & honey

Marysabel Caballero and Moises Herrera's Pacamara from Finca El Puente. Intense and sweet with winey acidity and smooth, balanced sweetness. Grown in a forest ecosystem near a lagoon using compost-based farming methods without synthetic inputs.

Winey, ripe red berries & tropical fruits

From producer Jobneel Caceres Dios at Finca El Vikingo. Delicate herbal, floral, and citrus notes from a carefully controlled fermentation: overnight resting before de-pulping, then 24-hour submerged cold-water fermentation to maintain low temperatures and enhance clarity.

Herbal, floral & citrus

From Elias Roa and Bellanid Sanchez at Finca Tamana, a 57-hectare farm in Huila — a long-standing partner since 2012. The Castillo Tambo selection delivers sweetness, chocolate, caramel, and fruitiness with potential delicate floral notes and a lingering sweet finish.

Herbal, red fruits & dark chocolate

From Diego Baraona's Los Pirineos farm, continuing his family's legacy of Cup of Excellence-ranked coffees. An intense and fruity Pacamara with complex tart red fruit flavours, stone fruit undertones, and structured acidity — showcasing the cultivar's potential without any off-flavours.

Tart red berries, stone fruit & dark chocolate