Five Elephant

An omni-roast decaf from smallholder farmers across Colombia, decaffeinated with the sugarcane-derived ethyl acetate process to keep sweetness and body intact. Roasted to work equally well as filter or espresso.

Grown by Ary Solís at 1,780m in Filo Chirrulco, San Agustín, on steep loamy clay soils influenced by volcanic ash.

From Selmira Ruiz's one-hectare farm La Palma, at 1,740m on clay-dominant, volcanic-influenced soils.

An espresso roast of Selmira Ruiz's one-hectare farm La Palma in La Perdiz, San Agustín, at 1,740m on clay-dominant, volcanic-influenced soils. Cherries are picked at peak ripeness, fermented around 48 hours in a controlled washed process and dried slowly over 15 days for a structured, high-clarity Pink Bourbon.

Grown by Rafael Aya Martínez at 1,750m on La Virginia, a six-hectare farm he has managed since 2018, in a microclimate of deep valleys that slows cherry maturation. Rafael pushes an extended 250-hour natural fermentation before 15 days of careful drying in Guardiola, for a vibrant, layered espresso with jasmine, red apple and guava.

Jasmine, red apple, guava

Magdalena López's Finca Santa Fe sits high in the mountains of Nariño near the Galeras Volcano — the highest farm Five Elephant works with. Above the coffee plots she keeps the upper mountain as a protected forest reserve, Los Rayos, shielding the water sources and ecosystem around the coffee. Planted mostly to the Colombia variety with a smaller plot of Tabi in mineral-rich volcanic soil. Roasted for espresso.

From the Siko Washing Station in Uraga, Guji — founded 2017, sourcing from around 500 neighboring smallholder farmers at 2,100-2,250masl.

A washed Sidama lot from the Bensa area, brought together by Daye Bensa with neighbouring smallholders and roasted for espresso.

From smallholder farmers around the village of Gatura in Nyeri County, between Mount Kenya and the Aberdare Range, processed at Gatura Factory. Fermented roughly 24 hours, washed through channels, soaked overnight and dried on raised beds for about 15 days. Part of a project with Kamavindi Coffee Lab and Rumukia FCS to keep SL28/SL34 separate from newer varieties. Bright and juicy — blackberry, nectarine, citrus.

Blackberry, nectarine, citrus

Produced by around 600 smallholder farmers delivering to the Karatu Coffee Factory, a member of the Gitwe Farmers Cooperative Society, where manager David Kanya trains members on ripe-cherry selection. Grown in Kenya’s red volcanic highlands and roasted for espresso.

Thunguri Factory has operated since 1962, part of the Kibirigwi Farmers' Cooperative Society, receiving cherries from over 1,000 smallholder farmers.