Black Potion Coffee

Red Bourbon from the Kibingo Washing Station in Kayanza, northern Burundi, which serves 1,739 registered growers across 18 hills and runs farm-renovation and cooperative-strengthening programs. Fully washed with a yeast-inoculated fermentation. Apple, apricot, grapefruit, brown sugar and milk chocolate; omniroast for espresso or filter. Source: blackpotioncoffee.com.

Apple, apricot, grapefruit, brown sugar, milk chocolate

A decaf lot from carefully selected ripe cherries grown by the Hernández family in Huila, sorted by density. Decaffeinated via hot-water immersion at 80°C to open the beans' pores, then three successive baths in a natural solvent extracted from coffee pulp remove roughly 95% of the caffeine, followed by a controlled 96-hour fermentation at 18°C with a starter culture to build aromatic complexity. Banana, candy, papaya, creamy and brown-spice notes — a full-flavor evening option without the sleep disruption. Source: blackpotioncoffee.com.

Banana, candy, papaya, creamy, brown spices

An explosively aromatic Yellow Papayo lot from Nestor Lasso's Finca El Diviso, produced in partnership with Cata Export — manually sorted cherries undergo a 36-hour oxidation at 25°C, a 24-hour anaerobic fermentation at 16-18°C, then careful dehumidified drying (60 hours resting at 18% moisture before finishing to 11%). Sweet cherries, passion fruit, strawberry jam, pineapple, mango, grenadine and blackcurrant with vibrant acidity. This Lasso/Cata Export partnership has placed at European barista competitions, including first place at the Brewers Cup in Ireland. Source: blackpotioncoffee.com.

Sweet cherries, passion fruit, strawberry jam, pineapple, mango

A second, distinct lot from Oscar Antonio Ureña's Finca Higueronal, this one honey-processed with a 96-hour anaerobic tank fermentation before drying on raised beds — Milenio variety (Sarchimor x Sudan Rume). Upfront sweet-cookie-dough character with ripe orange acidity and subtle funk; the extended honey process brings almond and chocolate depth typical of quality Costa Rican honeys. Grapefruit, stone fruit, caramel, lavender, cacao, a touch of melon and a silky body. Source: blackpotioncoffee.com.

Grapefruit, stone fruit, caramel, lavender, cacao, slight melon, silky body

From Finca Higueronal, run by Oscar Antonio Ureña and family in Tarrazú's Santa María de Dota, processed through the Ivan Solís Micromill (established 2018, Costa Rican Essential License and NAMA-certified). Anaerobic natural F1 hybrid — cherries ferment in tanks for 96 hours before drying on raised beds. Despite the anaerobic natural process the cup stays balanced rather than overly funky: brandy, red stonefruit, clover honey, medlar fruit, malt biscuit and orange. Source: blackpotioncoffee.com.

Brandy, red stonefruit, clover honey, medlar fruit, malt biscuit, orange

From Carlos Pola's Finca Las Brisas and Finca San Antonio on the Ilamatepec mountain — Pola moved from the textile industry into full-time coffee farming, bringing quality-control and data-management expertise, and runs his own on-farm lab for processing experiments and worker education. Cherries are hand-picked, shade-dried on raised beds for 3 days, then pulped and dried a further 15-20 days with frequent raking for even drying. Honey-processed Pacas, bright with hazelnut, nougat, nectarine and yellow-grape notes; omniroast for espresso or filter. Source: blackpotioncoffee.com.

Hazelnuts, nougat, nectarine, yellow grapes

A bright, floral washed lot from the Ephtah Specialty Coffee grower community in Gedeb, Gedeo Zone, grown at 2200masl. Selectively hand-picked, floated, pulped and fermented in dry tanks (no added water), then dried 10-15 days — a method built for flavor clarity and consistency. Peach, bergamot, lemonade, black tea and jasmine in a clean, bright cup. Source: blackpotioncoffee.com.

Peach, bergamot, lemonade, black tea, jasmine

The combined lot of roughly 500 smallholder growers delivering to the Hadeso washing station in Ethiopia's Guji region. Cherries are hand-harvested, pulped within 6-8 hours, fermented 36-48 hours with regular water changes, washed in channels, then dried 5-7 days on raised beds under shade netting. Balanced tangerine acidity with berry notes, peach and black tea in a juicy, clean cup — attributed to Guji's diverse local varieties and microclimates. Source: blackpotioncoffee.com.

Tangerine, berry notes, juicy mouthfeel, peach, black tea

A rich, balanced espresso lot from Fazenda Bioma in Cerrado, Campos Altos — natural-processed Arara grown at 1200masl by two agribusiness entrepreneurs from coffee-growing families who prioritize sustainable farming. Cupped 84.25, chocolate, almond, prune and cherry notes. Part of Black Potion's "Expressionism" espresso series. Source: blackpotioncoffee.com.

Chocolate, almond, prune, cherry — rich & balanced

A micro-lot from Finca El Moral in Los Santos, a family-operated farm run by the Ramirez-Navarro family (Don Alexis Ramirez) that built its own micro-mill in 2015 to handle processing independently via direct trade. Natural anaerobic Catuaí, cupped 88.00 — black plum, red grapes, honey, chocolate, dense body and sugar cane. Part of Black Potion's "Futurism" espresso series. Source: blackpotioncoffee.com.

Black plum, red grapes, honey, chocolate, dense body, sugar cane — honeyed, fruity, complex

A classic washed Kenyan lot from the Muburi Factory in Kirinyaga, SL38/SL34 grown at 1600-1700masl — medium to heavy body with a sweet, spiced cup. Source: blackpotioncoffee.com.

Medium to heavy body, sweet and spiced

From smallholder farms around Tablón de Gómez, a small municipality about two hours from Buesaco in Nariño — mountainous terrain and a cool climate slow cherry maturation for a naturally sweet cup, and frequent regional rain stretches drying to 20-25 days. Washed Castillo/Caturra, cupped 86.25, with orange, caramel, spice and green-apple notes. Part of Black Potion's "Modernism" espresso series. Source: blackpotioncoffee.com.

Orange, caramel, spice, green apple — fruity & sweet

From Norman Mukuru of The Coffee Yard, who has worked in coffee for nearly 20 years and has refined natural processing since 2018, sourcing from the Mount Elgon foothills across Sironko, Mbale, Bulambuli and Kapchorwa districts. Cherries are floated, hand-picked, drip-dried, moisture-sorted, fermented in open tanks for a floral profile, then bed/tarp-dried roughly 21 days before hulling and color-sorting. Blackberry, kiwi, grenadine, black tea, tamarind and toffee. Source: blackpotioncoffee.com.

Blackberry, kiwi, grenadine, black tea, tamarind, toffee