Sensorio Coffee Lab

Inzovu, Rwanda Trading Company's signature blend, sourced from hundreds of smallholders growing Bourbon at altitude across western and southern Rwanda, cupped and selected lot-by-lot by the RTC team before entering the blend. Source: sensoriocoffeelab.com.

Dark chocolate, cacao, apple, stone fruit, blackberry

From the heights of Keramo, one of the highest points in Sidama — an anaerobic natural with a selective-picked, slow-dried, intense and layered profile. Source: sensoriocoffeelab.com.

Ripe strawberry, bright citrus, spiced herbal notes

From Cata and Pierre's 30-hectare farm in the mountains of Timaná (half kept as natural forest), grown with a precision, science-led approach. Hand-picked cherries undergo initial oxidation followed by 36 hours of anaerobic fermentation. Cup score 88. Source: sensoriocoffeelab.com.

Plum, passion fruit, chocolate, cacao, vanilla

Efrain Carhuallocllo farms just 4 hectares at El Corazón and placed second at Peru's first Cup of Excellence, going on to collect national recognition as one of Peru's most decorated producers. Cherries fermented 48 hours, dried ~25 days on raised beds. Cup score 84.5. Source: sensoriocoffeelab.com.

Blackcurrant, white wine, dark chocolate, tropical and red fruit

An experimental project by Los Naranjos Café: SL28 grown on 34.5 hectares of volcanic soil behind the Ilamatepec volcano (13 ha under coffee, the rest preserved forest), founded 2018, and processed with carbonic maceration for a bright, layered cup. Cup score 86.75. Source: sensoriocoffeelab.com.

Chamomile, vanilla rooibos, lemon-lime, unripe cherry, whisky

El Diviso is a precision-and-experimentation project in the valleys of Pitalito, where the Lasso brothers and Jhoan, working with Cata Export and SENA, aim to elevate young Colombian producers. Cherries are Brix-selected before hydro-honey processing. Cup score 87.5. Source: sensoriocoffeelab.com.

Chocolate, caramel, apple, red fruit, citric acidity, walnut

From the Solís & Cordero project (Iván Solís and Leandra Cordero's Beneficio Santa Fe micromill), this lot comes from Finca Higueronal where Oscar Ureña grows F1 hybrids selected for resilience and cup potential. 96-hour anaerobic fermentation, ~18-day raised-bed drying. Cup score 87.25. Source: sensoriocoffeelab.com.

Brandy, red stone fruit, clover honey, medlar, orange, malted biscuit

Grown by the local community in the shade of the Shantawene forest — a sweet, aromatic honey-processed cup with a round, energetic sip. Source: sensoriocoffeelab.com.

Fruit candy, orange zest, muscat grape, raspberry, caramel, cane sugar

La Inmaculada estate in the Andes of Valle del Cauca has spent over a decade cultivating rare varieties; producer Jorge Castro personally oversees every stage through to the drying house. Cherries are hand-selected, anaerobically fermented, and slow-dried in a greenhouse. Cup score 86. Source: sensoriocoffeelab.com.

Citronella, cane sugar, blackberry, mandarin, mango, red apple, peach

Kathia Arias grew up in Las Mellizas de Sabalito and returned home after university to build a more sustainable future for her family's coffee; at Finca Hermanos Arias, three generations now work side by side. Cup score 87.25. Source: sensoriocoffeelab.com.

Ripe pineapple, sparkling wine, orangina, rose

From Green Coffee Company, which is redefining Colombian coffee production in the heart of Antioquia through a sustainable, innovative approach. A sweet, harmonious cup suited to espresso or moka, opening up further in filter. Source: sensoriocoffeelab.com.

Milk chocolate, caramel, green apple, stone fruit, raisin

Marcelino Chinguel has grown coffee at Finca La Lucuma for over forty years, personally overseeing every stage of production with his family. Cup score 86.5. Source: sensoriocoffeelab.com.

Mandarin, banana, cherry, dark chocolate

Grown by smallholder producers guided by Daye Bensa on the Arbegona highlands — a vibrant anaerobic natural with bright acidity and a clean, persistent finish. Source: sensoriocoffeelab.com.

Ripe red fruit, light spice, citrus, floral, honey, lemongrass

The Coffee Yard, founded by Norman Mukuru at the foot of Mount Elgon, has nearly 20 years of experience processing coffee from surrounding districts, focused on Natural methods since 2018. Produced in collaboration with The Coffee Gardens. Cup score 86.5. Source: sensoriocoffeelab.com.

Strawberry, rum, raisin, cane sugar, milk chocolate