Ithaka

An experimental 'Coco Natural' oxidation-fermentation process on Pacamara grown by Humberto Mamani in Uchimachi, La Paz — developed at the Buena Vista mill under Agricafe's Sol de la Mañana program. Source: ithaka.coffee.

Floral, tropical fruit, creamy body, stone fruit

A washed lot from four family farms of the Los Romerillos community in Ecuador, purchased in part to fund shade-tree reforestation on the farms. Source: ithaka.coffee.

Orange, silky body, toffee

A washed Pacas from smallholders farming the steep slopes around El Salvador's El Imposible national park. Source: ithaka.coffee.

Brown sugar, cocoa, coconut, plum

A washed Catuai from Santa Irene, a 129-hectare protected-forest farm in Cobán farmed by Carlos Estrada. Source: ithaka.coffee.

A natural-process Gesha from Santa Irene in Cobán, a cool, cloud-forest region farmed by Carlos Estrada. Source: ithaka.coffee.

Floral, tea-like, sweet, volcanic minerality

A washed lot from seven producers of the Las Cotorras community group in Chiapas, grown near the Triunfo Biosphere Reserve. Source: ithaka.coffee.

Chocolate, caramel, red fruit

A washed decaf from the 300-farmer Las Cotorras community group in Chiapas, decaffeinated using a glacial-water process in Veracruz — clean, chocolatey and balanced. Source: ithaka.coffee.

Chocolate, brown sugar, gentle acidity

A natural-process lot grown inside the Cerro Datanlí El Diablo Natural Reserve in Jinotega, dried on raised beds at the La Concordia mill. Source: ithaka.coffee.

Chocolate, red fruit, malic acidity

A fully washed Red Bourbon from the Kundwa Women Coffee group, a female-only producer association within the Abateraninkunga Ba Sholi co-operative in central Rwanda. Source: ithaka.coffee.

Red fruit, sweetness, dark chocolate

A juicy, wine-like anaerobic natural from Huai Chomphu, Chiang Rai — this lot is from Akha hill-tribe smallholder Stidkhun Wuiyaku, sourced via exporter Beanspire. Source: ithaka.coffee.

Red apple, strawberry, wine-like