Zwipf Coffee

Named after Ethiopia's national tree: a sweet, fruity natural from Guji smallholders who pick ripe cherries by hand, rotating through the trees every eight to ten days, and dry them on raised beds. Roasted for espresso.

From Luciano Rodrigues Carneiro's family-run Fazenda Boqueirão in Patrocínio, in the heart of the Cerrado Mineiro: a farm of waterfalls, springs and centenary trees that works with natural, aerobic, anaerobic and pulped-natural processing. Roasted for espresso.

A traditional natural from Finca Diego, run by Pablo Bonilla and family at the Don Mayo micromill in Tarrazú. Don Mayo has more than 35 Cup of Excellence lots and first places in 2009 and 2020. Whole cherries dry slowly for about eight days under controlled conditions, then 10+ days on patios. Roasted for filter.

A natural Bourbon from the Valdés family's Finca La Cristalina, part of their Café Cuatro Generaciones project, with an ecological mill that composts the pulp and a shade canopy that includes endangered black cedar. Whole cherries ferment 24 hours, then dry slowly for up to 60 days. Sweet, clean and structured; roasted for filter.

An SL28 from Rodrigo Sánchez and Claudia Samboni, competition-favourite producers in Huila's Peñas Blancas mountains, on a farm ringed by protected forest. Picked very ripe, oxidised and fermented under control, washed and slow-dried for 24-25 days: clean, complex and expressive. Roasted for filter.