Lightroast

A 100% Castillo from Jairo Arcila's Santa Mónica farm in Quindío, anaerobically fermented and dried on raised beds. Intense sweetness with tropical fruit: ripe banana, caramel crumble and molasses with a fresh squeeze of lime. As espresso it shows banana, caramel and molasses; as filter the juicy fruit and lime come forward.

Ripe banana, caramel crumble, molasses, lime

Grown at 2,000–2,100m on the Almayeh Daniel Farm in Yirgacheffe.

strawberry, plum, floral, vanilla

From Luis Eduardo Campos's Cordillera del Fuego farm in Tarrazú, Costa Rica. With more than 36 years of experience, Campos developed the anaerobic fermentation that gives this lot its depth and its sweet-spiced profile: strawberry, apple strudel, vanilla custard and cinnamon. Cupping score 88.5; packed in Lightroast's 250 g aroma tins.

Strawberry, apple strudel, vanilla custard, cinnamon

Lightroast's house espresso blend — Brazilian Arabica with Indian Robusta for body and crema.

chocolate, cocoa butter, roasted nuts

Grown on Dawit's grandfather's rebuilt farm, run by Hester and Dawit Syoum as a sustainable learning/meeting place; naturally CO₂-decaffeinated.

blueberry, strawberry, white chocolate, floral

A house filter/espresso roast from Sul de Minas built for milk drinks.

nougat, roasted nuts, chocolate

Microlot from the Masha Washing Station in Kayanza, grown at 1,672m.

cooked orange, dried citrus, black tea

Excelso Gran Galope program lot from Huila, grown at 1,400–2,000m.

panela, toffee, dried plum, green grape

Experimental fermentation lot from Café de la Torre, grown by Félix Alberto Torres Morantes.

peach, passion fruit, tropical fruit, eucalyptus, peach iced-tea finish