Andersen & Maillard

New arrival — from third-generation grower Jairo Arcila's Finca Santa Mónica in Quindío, Colombia. Jairo retired from 40 years as a mill manager in 2019 to focus on his own farms; cherries for this lot are hand-picked, floated, fermented aerobically for 45 hours at La Pradera, then dried 8-12 days on raised beds. Source: andersenmaillard.dk.

Lime · Red apple · Honey · Brown spices

Grown by Juan Benitez at Finca La Vistada in El Ocotillo, Santa Bárbara, overlooking Lake Yojoa. The Benitez family switched from vegetables to coffee in the 1990s, won first place in the Cup of Excellence in 2006 after connecting with San Vicente Mill, and have since focused on refining wet-mill infrastructure and washed processing. Source: andersenmaillard.dk.

Raspberry · Sweet citrus · Floral

New arrival — from 1,542 smallholder farmers delivering to Riakiberu Coffee Factory (est. 1994) in Kamacharia, Murang'a County, Kenya, at 1650 masl on red volcanic soils. Cherries are depulped and fermented 12-24 hours, fully washed, then dried 10-22 days on raised African beds. Source: andersenmaillard.dk.

Raspberry · Red currant · Citrus · Floral

Grown by Luiz Framarion Pereira Figueiredo at Fazenda Taquaral in the Campo das Vertentes region of Brazil, at 900-1200 masl. Luiz returned to his hometown of Ibituruna in 2006 after studying agronomic engineering to invest in his own land, continuing his family's coffee-farming legacy. Source: andersenmaillard.dk.

Red berries · Chocolate · Red apple

Grown by Luz Helena Salazar — wife of Jairo Arcila and mother of Cofinet co-founders Carlos and Felipe — at the 8-hectare Maracay farm in Armenia, Quindío, at 1450 masl. This washed Caturra lot undergoes a 30-hour underwater fermentation at La Pradera before decaffeination via the sugar cane ethyl acetate (EA) method. Source: andersenmaillard.dk.

Milk chocolate · Dates · Apple

Produced by Sebastian Mejía Mejía at the 2.8-hectare Finca Gonzalo in La Peña, Santa Bárbara, Honduras, roughly 50% shade-grown. Ripe cherries are fermented 36 hours in sealed bags, then pulped and dry-fermented a further 36 hours before drying 15-18 days in solar parabolic dryers. Source: andersenmaillard.dk.

Tropical · Cola · Sour cherry

From the 23-manzana Finca Los Angeles in the Ahuachapán mountains of western El Salvador, planted exclusively with Pacamara and run by agronomist Sigfredo Corado of the Los Naranjos group. Cherries are floated, pulped and fermented 24-36 hours at Beneficio San Rafael before drying 15-20 days on raised beds. Source: andersenmaillard.dk.

Wild strawberry · Cherry · Toffee