Standout Coffee

A red Gesha from Wilder Lasso's Bella Alejandría in San Adolfo, Huila, fermented for 300 hours and dried as a natural. Standout picked it for the range it holds together: tropical mango and pineapple, softer peach, berries and a gentle cocoa note, with jasmine running through.

Jasmine · Mango · Pineapple · Wild honey

Juver Santa Cruz farms just two hectares high in Cajamarca. His 144-hour anaerobic washed process gives traditional Peruvian varieties more fruit and sweetness without an overtly fermented cup; the coffee then dries for about 12 days. Red apple, plum, caramel and dark chocolate.

Red apple · Plum · Caramel · Dark chocolate

Anthem shows the quieter side of Jamison Savage, whose Finca Deborah and Savage Coffees lots appear again and again on competition stages: an exceptional Gesha, meticulously selected and processed as a classic natural rather than with elaborate fermentation. Beautiful fruit, nothing unnecessary.

Pepe Jijón's experimental take on his Wave process: 72 hours of cold cherry fermentation (three times his regular lot), 48 more hours cold with the mucilage, two days resting, then 15 days dark-room dehydration and 15 days shaded drying. Changes are made gradually to keep stress off the seed. Hibiscus and oolong open into orange and lime, then ripe mango, white grape and honey as it cools.

Hibiscus · Oolong · Orange · Mango · White grape

Finca Soledad covers more than 120 hectares above the Intag Valley, yet only about five are coffee; since 2010 Pepe Jijón has planted 25,000+ native trees on former pasture. His Wave Washed process: 24 hours of cold cherry fermentation, 36 more hours cold with the mucilage after depulping, two days of resting parchment, then 15 days in a dark room and 15 in shade. Silky and tea-like, with white peach, white grape, citrus and honey and jasmine as it cools.

White peach · White grape · Citrus · Jasmine

A Sidra from Finca Soledad, Pepe Jijón's regenerative farm above the Intag Valley, through his Wave Experimental Washed process, which controls temperature, time and pressure to keep stress off the coffee. White grape and citrus lead into red mango, pomegranate and redcurrant, with rose florals and a transparent finish as it cools.

White grape · Red mango · Pomegranate · Rose

From the Lino plot at Cañas Verdes, Hacienda La Esmeralda, the farm that introduced Gesha to the world more than two decades ago. A 2026-harvest lot fermented anaerobically and air-freighted straight to Standout. Jasmine and orange blossom, then white peach, bergamot and tropical fruit with silky sweetness and bright citrus.

Jasmine · Orange blossom · White peach · Bergamot

Jamison Savage's Iridescence pairs Green Tip Gesha with carbonic maceration ahead of washing, keeping the florals and fruit distinct. Coffee-flower aromatics, lychee, tangerine, apricot and chamomile, sugarcane sweetness and a long, layered finish.

Lychee · Tangerine · Apricot · Chamomile

Jokimwa Estate was set up in 2020 in Kericho, a Kenyan region rarely seen in specialty, and gathers 95 smallholders, mostly members of John Kigoi Mwangi's family. This peaberry is fermented 12–24 hours, soaked up to a day and dried 15–21 days on raised beds. Sweet berries, creamy vanilla and brown sugar.

Sweet berries · Vanilla · Brown sugar

Deiro Garcia experiments with yeast and bacteria strains on his Pitalito farm. This Pink Bourbon goes through two anaerobic fermentations, 48 then 72 hours, with the leachate released in the first fed back continuously in the second, before 22 days drying under canopies. Guava, purple grapes and blackberries with good structure and a long, juicy finish; roasted for filter or a lively espresso.

Guava · Purple grape · Blackberry

Standout's third year with Mi'eessa Robe, who farms eight hectares he inherited from his parents in Shaakiso, Guji, from 2,000 m up to 2,350 m. The cold slows ripening and builds sweetness in the local landraces. The coffee reaches Standout through Ture Waji of Sookoo Coffee, who mills and processes it.

Jamison Savage's interpretation of a classic washed Panama Gesha from Morgan Estate in Volcán, dried up to 15 days on shaded raised African beds. No fermentation tricks: the intensity comes from the variety, the altitude and careful work. Orange blossom, yuzu, nectarine and sugarcane.

Orange blossom · Yuzu · Nectarine · Sugarcane

Standout's comfort espresso, sold by the kilo: a pulped natural Catuai from Brazil's Cerrado Mineiro with milk chocolate, creamy nougat and a lift of orange zest.

Milk chocolate · Nougat · Orange zest

Standout's signature everyday coffee, an omni roast for espresso and filter built for clarity, sweetness and comfort rather than roast. The current lot is a washed Caturra from Nariño: caramel depth, soft red-fruit sweetness and a milk-chocolate finish.

Caramel · Red fruit · Milk chocolate

A community lot from the Divino Niño cooperative of 50+ farmers. Caramel, tangerine and ripe plum with smooth sweetness and a clean, balanced finish.

Caramel · Tangerine · Ripe plum