Coffee Wrights

Coffee Wrights' yearly Pacamara from Jaime Guevara's Finca Don Jaime in Chalatenango, the variety's home region. The anaerobic natural is complex and showy yet comes together naturally: grapefruit, berries and spice — classic Pacamara for fermentation-process fans.

Grapefruit, berry, spice, complex

Jaime Guevara inherited his roughly 5 ha farm from his parents and grows Pacamara, Pacas, SL28 and Geisha in separate plots. He is known for slow drying on multi-tier beds under shade curtains, for clarity and a clean texture. The honey process gives gentle apple and yellow-peach sweetness with a thick, chestnut-like mouthfeel.

Apple, yellow peach, chestnut, thick mouthfeel

From Tracon Trading's Bona Zuria Sedaka station in Bensa, acquired and renovated from 2008, where station head Kebede and a team of 15 trial washed, natural, honey and anaerobic processing. Roasted medium rather than the usual light for a powerful Sidama: muscat and herbal aromatics, a solid cacao-nib body and a faintly spicy finish. Suits filter through espresso.

Muscat, herbs, cacao nibs, spice

Dimtu washing station was set up in 2019 to process cherry from younger 10–20-year-old trees, with a water-saving Penagos pulper. It is run by Gujoo Trading, founded in 2018 by Biniyam Akalu, son of Nardos Coffee Export founder Akalu Kassa. This lot is lighter and brighter than earlier ones: white peach and lychee, honey-like sweetness and a light floral lift.

White peach, lychee, honey, floral

From the Nkara station of the Dukunde Kawa ("let's love coffee") cooperative, founded in 2000 and now about 2,000 households; lot 1004 was picked on 10 April. Grown under the Soil Project with Onibus Coffee, which composts pulp with leaves and rice bran to offset fertiliser shortages. Juicy orange and yellow peach, a heavier cherry note and a round, sweet texture.

Orange, yellow peach, cherry, round