BOB Coffee

A Java lot from Finca Nogales, which farms regeneratively at 1,800 m without pesticides, herbicides or fungicides. Hand-picked, given a short thermal shock, fermented four to five days in its own mucilage, then washed and slow sun-dried. Dates, papaya, green apple and plum; 150 g for filter, in BOB's Black line.

Dates, papaya, green apple, plum

Part of BOB's Black line: a Typica from Finca Nogales' Alchemy project at 1,900 m. The beans get a thermal shock, then a seven-day fermentation with yeasts cultured from the same variety, for an expressive cup that keeps its origin character. Banana, papaya, melon and pear; 150 g for filter.

Banana, papaya, melon, pear

Toffee, Belgian chocolate, forest hazelnuts, apricot

Cherry from Nyagishiru and Busasa, two stations in Muyinga province in northern Burundi. Nyagishiru collects from 12 surrounding hills and dries on 200 raised beds; Busasa, built in 2014 and a several-time Cup of Excellence winner, works with about 1,600 farmers. Selected cherries are fermented anaerobically and dried slowly on raised beds.

Apple, guava, cherry, peach, strawberry

Part of BOB's Competition Coffee Series 2025. Source: bob.coffee

Cherry, floral, milk chocolate, apple, pomelo

Part of BOB's Competition Coffee Series 2025. Source: bob.coffee

Pineapple, red apple, eucalyptus, cocoa

A traditionally washed Geisha grown at 1,900 m by the Gutiérrez Sterling family, keeping the variety's clarity and delicate florals. Pear, honey, apple and apricot. 200 g, roasted for filter.

Pear, honey, apple, apricot

An organic lot grown under false banana trees — 9,000kg of cherries fermented for nine days and dried 13–18 days for a distinctive Aricha profile. Sourced through a supply chain that prioritizes sustainability and supports women workers in Ethiopia's coffee sector. Source: bob.coffee

Pineapple, melon, peach, grapes

A washed Ethiopian from Gargari Gutity with peach, honey, chamomile and blood orange. Roasted by BOB for espresso or filter.

Peach, honey, chamomile, blood orange

Grown by Amarech Ararso, a producer and community leader in Hada Bekele, on a two-hectare farm shaded by false banana trees. Seven days of barrel fermentation followed by 15–20 days of sun-drying; hand-picked by a team of five permanent and forty seasonal workers during the November–January harvest. Source: bob.coffee

Red oranges, pineapple, peach, plums

From Finca El Jardín in Montecillos, a family farm founded in 1981 and run by fourth-generation producer Mario Samuel Mejía Rodríguez. This lot uses the experimental "Volcanic" process: cherries are heaped into a cone for a slow, warm aerobic fermentation of up to five days, turned regularly, then sun-dried 15-25 days on raised beds or patios, which pushes tropical fruit, wine and rum-like notes.

Cherry, Belgian chocolate, grapes, blood orange, walnut

Red Bourbon from the Akagera station in western Rwanda. Cherries are sorted for ripeness, floated, then sealed in barrels in the shade for a temperature-monitored 72-hour dry anaerobic fermentation before drying. Red apple, dates, blueberry and plum.

Red apple, dates, blueberry, plum