Madre Superiora Coffee Roasters

Part of Forest Coffee's Reforest Project, which plants native trees in Colombia's coffee regions and backs smallholders directly; cherries come from several participating farms.

Ripe banana, blackberry, cinnamon, date

A traditional Colombian variety turned experiment in Wilton Benítez's hands: cherries hand-sorted by size and density and sterilised with ozonated water before a double anaerobic fermentation and thermal shock.

Pineapple, peach, candied cherry

Caramel, cinnamon, cane sugar

Passion fruit, mango, chocolate

Guava, dark chocolate, tropical fruit

A natural micro-lot grown at Jardines del Encanto by Cofinet: Maragesha is a natural Gesha x Maragogype cross first found by Luis Aníbal Calderón at Finca Villa Betulia.

Lavender, blackcurrant, vanilla

From Ngila Estate on the slopes of the Ngorongoro crater, at the edge of the cloud forest around the conservation area. Founded in 1920 with about 100 hectares of coffee at 1,500-1,600 m, it has been run since 2021 by electrical engineer Vera Stücker.

Fig, black tea, peach

Pink Bourbon gathered from Tolima, Huila and Caldas and processed at El Vergel Estate, known for innovative fermentations, in a lot developed with Forest Coffee.

Banana bubblegum, cherry, grape jam

Vanilla, chamomile, white chocolate

The Dias family has grown coffee in Vale da Grama, São Paulo, since 1890, building a small town for the workers and their families. Today the 220-hectare farm on volcanic soil is run by agronomist Diogo Dias Teixeira de Macedo, the fifth generation, who joined in 2000.

Milk chocolate, hazelnut, pear