Parcel Torréfaction

A generous natural from Fazenda Rio Brilhante in the Cerrado Mineiro — a rich, indulgent espresso with ample body, built for modern extraction.

Black fruit · Chocolate · Rapadura

Grown by Emerson Narváez at 2,200m, fermented 72 hours then sun-dried — a clean, legible profile carried by altitude and a committed vision of specialty coffee.

Blackcurrant · Pear · Rhubarb

Grown by Emerson Narváez at 2,200m, pulped and dried on raised beds in a controlled environment — a different facet of the same SL-28 as the washed COL-002 lot.

Blood orange · Red berries · Floral

Grown by Jorge Rojas at Finca La Roca in Planadas, this washed Bourbon Sidra is vibrant and silky — bright tropical passion fruit giving way to juicy lychee and a delicate hibiscus finish.

Passion fruit · Lychee · Hibiscus

A fourth-generation producer at Finca La Roca in Planadas, Jorge Rojas is a leading figure of Colombia's new specialty-coffee generation. This washed Chiroso is remarkably elegant, with a delicate herbal rosemary freshness and a long, refined finish.

Rosemary · Lime zest · Grapefruit

A honey-processed Caturra from Volcan Azul Estate, Swiss Water decaffeinated — soft and structured, proof decaf need not compromise on quality.

Brown sugar · Candied citrus · Chocolate

Grown by Pepe Jijón in the Intag valley and slow-dried in ventilated chambers on raised screens — a precise, complex cup from a farm tucked into the cloud forest.

Green apple · Purple grape · Honey

An organic washed lot grown at altitude in Chelchele — fine and elegant, with a bright, precise, balanced cup shaped by traditional know-how.

Apricot · Black tea · Citrus

Cherries from smallholders in the Elto village highlands of Sidama, washed at the local station and slow-dried on raised African beds — a floral, delicately fruity cup.

White flowers · Lemon zest · White grape

Named Burtukaana, this natural is the work of nearly 150 producers at Goro Bedesa station in western Guji — a sweet, structured finish reflecting the Ethiopian highlands and an exacting parcel selection.

Blackberry · Grapefruit · Ginger

Guatemala's first cultivated lot of the Paraíso variety, from Finca El Potrero — a soft, structured cup born of varietal innovation and a committed farming project.

Toffee · Orange · Blueberry

Grown on the slopes of the Volcán de Agua, this washed lot is indulgent and balanced with a chocolatey sweetness — an ideal espresso from an iconic volcanic terroir.

Peach · Cherry · Yellow fruit · Chocolate

Grown on the foothills of Mount Kenya and washed at Ndimi Factory — a lively, structured, elegant cup typical of the Kenyan style.

Rhubarb · Blackcurrant · Brown sugar

From Gicherori Factory on the slopes of Mount Kenya — precise and structured, with a juicy, elegant, lively cup signature of great Kenyan coffees.

Rhubarb · Lavender · Hibiscus

Grown by Cirilo Andarapino in traditional Andean agroforestry with a 36-hour dry-honey fermentation — a fresh, elegant, expressive cup from the mountains of Cusco.

Citrus · Lemongrass · Raspberry

Produced by Hugo Pareja of the Incahuasi cooperative at 2,450m — a 36-hour dry fermentation before washing and drying on African beds gives a floral, elegant cup with a deep chocolate finish.

Hibiscus · Black berries · Dark chocolate