YARD Coffee & Craft Chocolate

Stefano Um's Korean-Brazilian family bought Fazenda Um in Sul de Minas in 2007; his son Boram Um, three-time Brazilian barista champion, founded Um Coffee around it. The farm sets aside a research area for exotic varieties and fermentations, and this Pink Bourbon was sun-dried 100% on African beds for 30 to 45 days: juicy and sweet like ripe fruit, with a nutty Brazilian finish.

Floral honey, herbs, fig, apple, peach, cashew

Marilín Carolina Muñoz runs El Higuerón and Sidra Noire, a family farm her father bought 45 years ago on steep volcanic slopes in the humid montane forest of San Agustín. She began serious coffee growing 15 years ago and added Geisha and Sidra; the cup layers citrus, fresh mint, matcha and honey over a creamy texture.

Green tea, mint, mandarin, honey

Bekele Kachara is one of the oldest producers in the Bensa area and a pioneer of specialty coffee there. He inherited his farm in Hache village and, as good growing land moves uphill, expanded to Murago, a steep site where ripe cherries need 20 to 25 days to dry. Floral and elegant, with berries, jammy sweetness and a complex finish; this crop landed in Japan on 31 August 2026.

Red apple, black cherry, hibiscus

From the Halo Beriti washing station above 2,000 m in Gedeb, run by Mebrahtu Aynalem and Abiyot Agezie of Boledu Industrial PLC, who train pickers on ripeness standards and the premiums that come with them. Their Tej-inspired fermentation placed 21st at Ethiopia's first Cup of Excellence in 2020; this is the washed lot, clean and sweet with a refreshing lift.

Lemon tea, muscat, chamomile

YARD's house blend, named for a coffee that keeps you company through the day. The name stays but the components and roast change on purpose: it uses filter-quality single-farm coffees and aims for the layered flavours and finish that only a blend can give, rather than any one origin.

Yellow Caturra from José Manuel Silva Soberón, known locally as "El Zorro", in Callayuc, where coffee growing is still new, next to the cloud forests of Cutervo National Park. Roasted medium for sweetness and depth; it is the bean YARD uses for its café lattes and americanos.

Apple pie, blueberry, hazelnut

Manuel Elera and his brother Antero kept their late father's farm going; Manuel, a trained forestry engineer, turned it towards specialty around 2016 and planted Gesha and Bourbon trial plots from 2017, minimising herbicides and protecting biodiversity. This washed Gesha ferments about 20 hours in cherry and another 24 after pulping, then dries 15 to 20 days.

Floral, peach, mandarin, papaya