Koppi

Caturra from Sandra Milena Mora and Hector's organic El Porvenir in Palestina, southern Huila, roasted as an omni for espresso or filter.

Dark chocolate · Caramel · Berries

Yobani Ramos and her husband Yaved farm about 6 hectares of Caturra, Colombia and Pink Bourbon at the end of the road in Tarqui, central Huila, from 1,825 to 2,000 m. They farm on organic and biodynamic lines, brewing their own composts, and have invested in a tiled beneficio and shaded drying beds that slow the drying.

Red berries · Fruity · Elegant

Sandra Milena Mora and Hector bought El Porvenir in southern Huila in 2006 and farm coffee on 5 of its 12 hectares, leaving the rest as reserve. Grown organically with their own fertiliser; they have also propagated a rust-resistant Caturra from two trees they found on the farm. This is their Tabi.

Sweet chocolate · Stone fruit

Brothers Enrique and Josue took over the family's Monte Copey farms in 2009, bought their own Penagos depulper and built raised drying tables. The five plots (about 15 hectares of coffee) are separated by farm, cultivar and picking date, picked by the same families for 20 years, with no pesticides.

Dried fruit & berries · Floral · Elegant

Koppi's espresso blend and successor to Red Clay and Silent Shout — a smooth, rich, elegant merge of a white-honey-processed Costa Rican lot and a natural-processed Brazilian lot.

Chocolate, nougat, caramel

Chelbesa sits in Gedeb, a semi-forest area of natural and planted shade. Farmers walk up to two hours to deliver cherries; the station was renovated in 2019 with ceramic fermentation tanks that hold heat and bring clarity.

Elderflower · Tangerine · Silky

From the Thiririka cooperative factory in Kiambu, where cherries from hundreds of smallholders are hand-sorted, pulped, dry-fermented 12–14 hours, washed and graded in channels, then dried 10–15 days on raised beds.

Blackberry · Stone fruit · Citrus