Olisipo Coffee Roasters

A natural from the Asman Gayo mill in Pegasing, run by Cup of Excellence winner Asman Arianto and serving hundreds of smallholders who rebuilt their farms after a natural disaster. Unusually for Sumatra it skips wet-hulling: cherries dry on raised beds and solar dryers. Roasted light for filter: pomegranate acidity, sweet plum jam and a velvety, liqueur-like finish.

Pomegranate, Plum jam, Liqueur

A washed lot from the Banko Chelbesa site in Gedeo, built up by coffee professional Neguesse Debela: same-day pulping, tank fermentation and drying on raised beds, with final milling in Addis Ababa. Olisipo's second release of it, roasted light: zesty acidity, stone-fruit sweetness, jasmine aromatics and an Earl Grey finish. Sourced via Falcon.

Jasmine, Peach, Earl Grey

A washed regional blend from Costa Rica's Central Valley, sourced through Café Imports and not traceable to a single farm. Roasted slowly on an espresso profile to caramelise the sugars: mellow honey sweetness, soft tart acidity and good body, easy across brew methods and with milk.

Chocolatey, Lemon cookie, Caramel

A natural Topázio peaberry selection from Guilherme Pereira Bemfica's Fazenda Santa Martha near Araxá, sourced via Xiorxios. The dense, round peaberries needed a slower drum speed to develop evenly: sweet, creamy and full-bodied, black or with milk.

Hazelnut, Chocolate cookie, Creamy

From the Gitare Washing Station. A clean, vibrant cup with aromatic vanilla notes, stone-fruit sweetness, and a creamy finish — ideal for filter and immersion brewing.

Vanilla, lemon curd, peach

From Antonio Medina's La Colina ("the hill") in Antigua, a farm he inherited and planted with Caturra and Bourbon from 1991. The cool 1,700 m climate allows a slow 36-hour fermentation before about 12 days on a concrete patio. Sourced via Primavera and roasted gently: creamy, green-apple acidity, milk chocolate and almond.

Almond, Milk chocolate, Green apple

From producer Richard Fernandez. Intense stewed fruit sweetness with tartaric acidity and sticky date notes — versatile across filter and immersion brewing methods.

Strawberry jam, dates, tamarind

A rare natural Kenyan from Mchana Estate in Kiambu (172 members, up to 1,200 seasonal workers, an on-site daycare and school). Instead of the usual washed or double-fermented Kenyan process, the cherries dried on raised African beds. Intense vanilla aromatics, tart grapefruit-like acidity, plum sweetness and a jammy, spicy finish. Sourced via Kilimanjaro Coffee.

Vanilla, Date, Caviar lime

A natural processed at Norman Mukuru's Coffee Yard below Mt. Elgon, where lead farmers buy selectively and quality bonuses reward the ripest cherry. Olisipo's second Ugandan release, sourced via Falcon: herbal verbena, bergamot zest and a muscovado-sugar finish.

Verbena, Bergamot, Muscovado sugar

From ASMUCAFE, a women farmers' association in El Tambo, Cauca, paid a gender-equity premium through the Women Coffee Producers programme. Double-fermented and washed, then sugarcane EA decaffeinated. Omni-roasted slowly: nougat-like sweetness, a Ginjinha cherry-liqueur note and a malty finish.

Milk chocolate, Clementine, Malt