Ripsnorter

New — Agricola's inaugural offering, from producers Gonzalo and Yrma Palenzuela, who turned their retirement hobby into a quality-focused operation. Freshness and balance, with sencha, juicy guava sweetness and a bright citrus finish. Source: ripsnorter.nl.

Sencha · Guava · Red Grapefruit

From Alexander Vargas, in coffee since 15 and a multiple Cup of Excellence nominee, who cups every lot in his own lab at La Piragua (he grows dragon fruit too). Cherries ferment 60 hours in airtight barrels, then dry slowly for 18 days under cover.

Blackberry, pomegranate, molasses

New — producer Esayas Beriso transitioned from government work to establish his own farm in 2009, working with SNAP Specialty Coffee since 2017 — an initiative supporting over 6,000 regional farmers through training and agricultural resources. Source: ripsnorter.nl.

Black Currant · Peach · Black Tea

New — house espresso blend. Developed by first choosing a target flavor profile (sweet, syrupy, milk chocolate), then cupping candidate coffees blind to find those matching it. A rich, sweet cup with balanced body and subtle complexity, built to work equally well as straight espresso or with milk. Source: ripsnorter.nl.

Dark Chocolate · Dried Cranberries · Banana

New — Gerson Mora represents a new generation of Colombian producers merging traditional farming with a quality focus. The Yellow Pacamara's large bean size gives a layered cup with sweetness, florality and structure. Peaks 15-20 days post-roast; freezing extends the window. Source: ripsnorter.nl.

Elderflower · Rhubarb Compote · Milk Chocolate

New — from Mukunga Estate (established 1970, owned by Hanner Wanjiku Mukunga) near the Aberdare forest, sourced via exporter Dorman Coffee. Selective hand-harvested ripe cherries. Vibrant acidity and complexity. Currently sold out on the live site. Source: ripsnorter.nl.

Red Currant · Earl Grey · Blood Orange

Jhoan Vergara's "Fruit Forward Berry Ensemble": cherries at 24-26 Brix get a 50 °C thermal shock, 60 hours anaerobic, 12 hours oxidation and a 12-hour mosto-recirculated soak, then staged drying in his sealed stainless Pristine Precision Drying system. Bloody Ripper Collection, 100 g.

Bergamot, lemon verbena, raspberry

A clean classic natural Geisha (lot 3XXX) from Graciano Cruz's Hiu Los Lajones on the slopes of Volcán Barú, a pioneer farm of Panamanian specialty. The process supports rather than dominates. Bloody Ripper Collection, 100 g.

Nectarine, mandarin, oolong tea

An SL-28 from Marlon Bolaños's Finca La Loma in Acevedo. Floated and pulped, then left in tanks with the mucilage on for 72 hours before washing: the clarity of a washed coffee with extra sweetness and texture. Part of Ripsnorter's Bloody Ripper Collection, in 100 g bags.

Lemongrass, Lucky Charms, Sicilian lemon

New — grown by Supriyanto on an 8-hectare volcanic-slope farm. Orange Bourbon is a rare mutation of the original Bourbon variety, producing cherries with a striking orange hue. A surprisingly clean, vibrant cup for such an extended fermentation. Source: ripsnorter.nl.

Papaya · Grapefruit · Molasses

Nestor Lasso's competition-famous Ombligon (an Ethiopian landrace named for its belly-button-shaped cherry). 24 hours anaerobic at 16-18 °C, another 12 in a BioMaster tank, then 36 hours submerged at 32 °C in Ombligon mosto. Bloody Ripper Collection, 100 g.

Cherry liqueur, marshmallow, chocolate

New — from a 2,000-tree microlot at Finca Nogales producing roughly 2,000kg annually. Hand-selected at peak ripeness, washed with treated water, and dried slowly in a controlled dark room. Jasmine and rose aromatics, honey and brown-sugar sweetness, mango/pineapple/tangerine fruit. Source: ripsnorter.nl.

Nectarine · Dark Cherry · Honey

The classic-natural counterpart to Palenzuela's washed Geisha, from the Palenzuela family's Agricola Geisha farms in Chiriquí with Manuel Barsallo. Bloody Ripper Collection, 100 g.

Wild peach, mulberry, honeysuckle

A classic washed Geisha from Palenzuela Coffee Reserve, where Manuel Barsallo brings his processing and sensory background to the Palenzuela family's Agricola Geisha farms, started by Gonzalo and Yrma Palenzuela after retirement. Bloody Ripper Collection, 100 g.

Orange, white nectarine, chamomile

New — a community lot representing over 700 smallholder farmers cultivating traditional Ethiopian landrace varieties. Only fully ripe cherries are hand-picked before delivery to the Raro Boda washing station. A clean, vibrant cup reflecting the surrounding community and landscape. Source: ripsnorter.nl.

Orange Jam · White Floral · Lemon