Good Life Coffee

A new-crop natural from the Danche washing station in Ethiopia's Gedeo zone — the same station behind a past favorite, Danche Washed. Grown at 1950-2000 masl by around 400 smallholders on naturally farmed (uncertified) plots. Mouth-filling sweetness and softness, with lychee freshness, candy-like sweetness, and floral character.

Lychee, candied sweetness, florals

The espresso roast of the same new-crop natural from the Danche washing station in Ethiopia's Gedeo zone, grown at 1950-2000 masl by around 400 smallholders. Roasted darker for mouth-filling sweetness and velvety body — candy-like fruitiness, florals, lychee freshness, and a dark-chocolate note. Works beautifully with milk.

Candy-like fruitiness, florals, lychee freshness, dark chocolate

A washed Pink Bourbon from Wilson Ortega Muñoz's three-hectare family farm, El Naranjo, in San Agustín, Huila. A third-generation grower, Wilson runs the farm with his wife Milvia. Juicy and light-bodied with red currant, passion fruit, and honey sweetness — classic vivid Pink Bourbon fruit without a heavy body.

Red currant, passion fruit, honey

A refined, gentle take on Geisha from Eduardo Anacona Osso's Finca La Colorada in Íquira, Huila. Rather than an intense floral bomb typical of the variety, this is approachable, balanced, and clean — delicate tropical fruit like honeydew melon and carambola, soft florals, cashew, and cherry sweetness. Eduardo began farming alongside his father at 12 and got his own land at 22; the farm grows mostly Castillo, with smaller, carefully tended Geisha plots. Cherries are picked and processed same-day, fermented in cement tanks, then slow-dried in parabolic dryers for almost three weeks. The farm sits unshaded at 1650-2100 masl, giving the Geisha its characteristic clarity.

Honeydew melon, carambola, florals, cashew, cherry sweetness

A decaffeinated Pink Bourbon from smallholder farms across southern Huila, several run by second- or third-generation growers. Exceptionally fruity and soft for a decaf, with red apple, almond, and toffee sweetness reminiscent of melao (panela syrup) — a dessert-like cup, sweet and balanced.

Red apple, almond, toffee

A vibrant, juicy peaberry from Ruera Estate on red volcanic soil in Kiambu County, about 15km from Ruiru at 1577 masl. Gooseberry acidity and pineapple sweetness open the cup, finishing with a licorice note that grows as it cools. Grown on a 190-hectare farm managed by Coffee Management Services (CMS), hand-picked and washed.

Gooseberry, pineapple, licorice finish

A community lot from the Siko washing station in Uraga, Guji, where roughly 500 local farmers deliver cherry for processing. This espresso roast is fruit-forward without losing balance or sweetness — citrus, dark cherry, and cream toffee with a long, sweet finish. Also works as a bolder filter brew.

Citrus, dark cherry, cream toffee

The filter roast of the same Siko washing station community lot from Uraga, Guji — layered peach, apricot jam, and orange marmalade with a floral lift and a long, sweet finish.

Peach, apricot jam, orange marmalade, florals

An approachable washed filter coffee with excellent drinkability — ripe plum, red apple, and brown sugar sweetness that holds up well with a splash of plant milk. Timaná is one of Colombia's oldest indigenous settlements, its geography shaped by the Andes and the Magdalena and Golden rivers, giving the area's coffees balance and layered complexity. Growers descend from three indigenous peoples who once joined forces against Spanish conquistadors; today's Timanco producers farm 1-5 hectare family plots around Tarqui and Timaná. Since the brand's founding, wet mills and drying areas have been upgraded and farmers have built skills in processing, picking, fermentation, and drying with support from a PECA agronomist.

Ripe plum, red apple, brown sugar sweetness