Cho Coffee Roastery

Geisha bought direct from Luiz Paulo's Santuário Sul project, Cho's first Brazilian since its Lot X São Silvestre cryo-anaerobic.

A dark-roasted espresso with a bold, layered body: chocolate-hazelnut cream first, then black grape and a soft vanilla finish. Made for milk drinks.

Chocolate cream, black grape, vanilla

Cho's signature espresso: honeyed sweetness, soft almond and ripe mulberry with fine floral notes, a silky body and a long, clean finish.

Honey, almond, mulberry, floral

Washed Caturra from Jairo Arcila, fermented 30 hours under water at La Pradera mill, where all water is recycled through vetiver-grass beds.

Layered sweetness, fruity, clean

From Finca Milán in Risaralda, run by third-generation producer Julio César Madrid Tinés, known for experimental processing and sustainable farming.

Geisha cherries above 22° Brix, thermally shocked at 55°C for 30 minutes, then oxidised with recirculated mosto.

Jasmine, strawberry, pineapple, lychee, bergamot

A honey-processed family microlot from Chirripó's high slopes, with lively fruit, delicate sweetness and a clean finish.

Lively fruit, silky body

From Café Rivense del Chirripó, a family micromill founded in 2005 by Régulo Ureña and Isabel Rojas; 5th at Cup of Excellence 2019.

Natural Caturra microlot from fifth-generation producer Alejo Castro, who experiments with varieties and processing to bring out each coffee's strengths.

A Huila process lot where controlled lactic fermentation and multi-stage processing push Red Bourbon toward an intensely aromatic, creamy, layered cup.

Creamy mouthfeel, layered

From the Alvarez family's Finca Gabriela on the slopes of the Santa Ana volcano.

Blueberry, winey, creamy body

Red honey lot from the Lalesa station in Gedeb, bought by Ephtah in 2023, whose programmes support women coffee farmers.

From Fazenda Sertão, an 850-hectare farm (330 in coffee) in Carmo de Minas founded by dentist-turned-coffee-pioneer José Isidro Pereira.

Honey, almond, mulberry, floral

A Castillo process lot from Jairo Arcila's Santa Mónica farm.

A clean, balanced washed Peruvian with fresh green tea, soft brown-sugar sweetness and a brown-spice finish.

Green tea, brown sugar, brown spice