Pascal Coffee Roastery

From the Abadatezuka Cooperative — the name means 'those who rise' in Kinyarwanda — a group of smallholders in Rwanda's Western Province who deliver cherry to the Cyato Washing Station. Black humus and sandy soils, a cool lake-affected climate and high elevation; the farmers use no synthetic fertilisers or pesticides, and native honeybees from the nearby Nyungwe Forest aid pollination. Washed Bourbon.

Blackberry, pear and caramel

From Ocholo Bedecho's 8-hectare farm in the Urga district of the Guji zone, one of the largest in the area and worked full time by his family. Coffee grows at 2,200–2,300 masl in rich red highland soil, where the extreme altitude slows cherry development and concentrates flavour. Native heirloom cultivars, picked ripe and depulped the same day, fermented 8–12 hours in open-air tanks, then washed and dried on raised beds for up to 15 days.

Apple blossom, jasmine and dry pear

A washed Huila lot from smallholders working plots under three hectares, blending Castillo, Caturra and the Colombia variety. Depulped the day of picking, fermented in open-air tanks and dried slowly under parabolic shelters. Decaffeinated with the Natural EA method using ethyl acetate from fermented sugar cane: the green coffee is steamed open, bathed in a water-and-EA solution for around eight hours until no caffeine remains, then steamed clean.

Dry citrus, graham and malt

Finca El Faldón sits in Huila's Magdalena Valley between the central and eastern ranges of the Andes, managed by Luis Felipe Leguizamo with his brother Arnulfo and Arnulfo's son Diego. The family are members of the Los Naranjos association of 50–100 families. The lot includes Tabi — a Typica/Bourbon/Timor hybrid bred by Cenicafé in 2002 to resist leaf rust. Picked ripe and depulped the same day, open-air tank fermentation for 12–36 hours, washed clean and dried.

Blackberry, brown sugar and lemon

Grown by several smallholders around Kasese Station, on a 20-acre plot along the Mubuku River on the east-facing slopes of the Rwenzori Mountains. Cherries are delivered daily, floated and hand-sorted, then dried on raised beds for 18–24 days by a team of around 90 seasonal workers who rake and turn the lots for even drying. Roasted for espresso.

Chocolate, cherry and almond