Samples Coffee

Grown by smallholder Mustefa Abakeno on an 18-hectare farm in the Jimma Zone of Western Ethiopia, at roughly 2,040 masl. Mustefa began exporting in 2018 and established the "Beshasha" wet mill, which processes both his own coffee and that of neighboring outgrowers. A smooth, delicate, sweet tea-like cup, good as both pourover and espresso. Source: samplescoffee.com.

Black tea, peach, black currant

Sourced from family-owned farms organized around the Kimandi Factory on the fertile slopes of Mount Kenya, managed by the Kabare Farmers' Cooperative Society. Grown in deep red volcanic soil at 1,900-2,000 masl. Cherries are sorted, pulped, fermented for roughly 16 hours, washed in mountain-tapped water, then sun-dried on raised beds for 14-21 days. Source: samplescoffee.com.

Blackberry, lime, cherry

A fermented, natural-process lot from Ahuachapán, El Salvador, balanced with sweetness and full of flavor — recommended for pourovers. Source: samplescoffee.com.

Lemon, ripe cherry, hints of floral, chocolate

A clean, elegant, balanced natural from the Saraguro Formation in Loja, Ecuador — not heavily fermented. Enjoyed most as a pourover, but also good as espresso. Source: samplescoffee.com.

Lime, apricot, grape, dark chocolate