Goodman Roaster Kyoto

A natural Geisha from Yangui Farm in Alishan, Taiwan, which grows about 4,000 coffee trees (Typica, Geisha and SL34), 1,000 of them Geisha. Alishan's cool climate and day–night swings of more than 10 °C slow ripening; Alishan coffees now sell at auction. Honeyed black tea, plum, brown sugar and blackcurrant.

Honey black tea, honey, plum, brown sugar, blackcurrant

The washed counterpart to Yangui Farm's natural Geisha from Alishan, Taiwan: citrus-led and tea-like, with lemon, grapefruit and lime over a green-tea finish.

Lemon, grapefruit, lime, green tea

A honey-processed Castillo from Luz Helena Salazar in Quindío. White peach and fruit-yoghurt sweetness on the nose, then dense apple-jam sweetness and the freshness of osmanthus, changing as it cools into a long finish. Sweetness, aroma and fruit in close balance.

White peach, lemon, fruit yoghurt, osmanthus, apple jam

A Pink Bourbon from El Diviso in Huila, part of the WeLab Bio-Craft Series: fermented in a tightly controlled, very low-oxygen environment with selected yeast, then washed. Ripe peach and cherry first, then a bright grapefruit acidity, jasmine-like florals and a faint ginger spice in a long, clean finish.

Peach, grapefruit, floral, ginger, cherry

A special lot of JARC 74158 from Hamasho in Bensa, finished with a 96-hour anaerobic fermentation. Juicy and concentrated: berries and acerola while hot, then strawberry and soft apricot sweetness as it cools, with an apple-like freshness throughout.

Berry, acerola, apple, strawberry, apricot

A washed West Arsi lot roasted light for single-origin espresso. Bergamot-scented and floral, with a bright lemon acidity, white-grape sweetness and a clean, crisp finish.

Earl Grey, lemon, bergamot, white grape, floral

Goodman's house blend of Guatemala, Ethiopia and Colombia, pairing Latin American roundness with Ethiopian citrus. Caramel, berry and chocolate with a sweet, rich finish.

Caramel, berry, chocolate, cocoa