Baristart Coffee

A culturing-process lot from Finca Milán, started at the suggestion of manager Julio's biologist daughter. A starter culture built on yellow peach and pineapple ferments with the coffee, crushed fruit and fruit-distillate mosto for 144 hours. An overwhelming peach flavour; 2025 harvest.

Peach, pineapple, Kyoho grape

Baristart's dark-roast house blend, built for milk: an anaerobic-honey Indian robusta and a washed Honduran, with an anaerobic Colombian Java roasted medium-dark and blended in after. Dark but mellow, with a remarkably sweet aroma.

A natural Kenyan from Kiambu County with good acidity and sweetness: cherry, plum and guava jam, with cedar and malt throughout.

Cherry, plum, guava jam, cedar, malt

A natural from Banko Chelchele in Gedeo. Winey with bright, tart acidity, a coating body and a long finish.

Raspberry, lychee, plum, molasses, black tea

An organic anaerobic natural from Danche in Gedeb, 2024–25 harvest, with a boozy fruit character and dense, concentrated fruit notes.

Boozy, concentrated fruit

A strikingly fruity Peruvian natural: tropical fruit punch, red-berry cordial and sweet plums with pink florals, gentle winey notes, mango and stone fruit over silky caramel. 2025 harvest.

Tropical fruit punch, red berry, plum, mango, caramel

A natural from Buku Sayisa in Hambela: bright, winey and juicy, creamy and intense, with a long finish.

Blackcurrant, pineapple, greengage, white florals, black tea

An extended-fermentation washed lot from Nixer Ordóñez Gómez. Expressive and complex with jammy plum, lemongrass tea and white florals, ripe raspberry sweetness and a creamy texture.

Jammy plum, lemongrass tea, white florals, raspberry

An organic washed lot from Danche in Gedeo. Clean fruit with citrus and white florals, bright cherry, black tea and dried-fruit sweetness; transparent and layered with a biscuity texture.

Cherry, citrus, black tea, dried fruit, white florals