BOB Coffee

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

Cherry, floral, milk chocolate, apple, pomelo

From brothers Nestor and Adrian Lasso, who modernized their family farm and partnered with Jhoan Vergara to form El Diviso, working with CATA Export on fermentation protocol: 36-hour oxidation at 25°C, sealed fermentation for 24 hours at 16–18°C, dehumidifier drying at max 45°C, and a 60-hour rest before final drying to 11% moisture. Competition-recognized, including a Brewers Cup win in Ireland and third place in Austria. Source: bob.coffee

Peach, strawberry, mango, lime

Toffee, Belgian chocolate, forest hazelnuts, apricot

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

Pineapple, red apple, eucalyptus, cocoa

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

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

Apricot, raspberry, chamomile, cacao

Andre Tuang left Jakarta in 2014 to work directly with Manggarai farmers. Cherries are organically fertilized, hand-picked, and fermented in dark thermal chambers for 6–8 weeks before manual sorting. Source: bob.coffee

Plum, apple, raspberry, fig, Belgian chocolate