Ineffable Coffee

Betania Farm is a network of 117 smallholders in southern Huila; this lot comes from Linarco Rodríguez, "Don Lino", known for his focus on quality, innovation and sustainability. A floral, fruity Chiroso: orange blossom and pear over vanilla and cotton candy, with maple syrup underneath, bright acidity and a silky body.

Orange blossom · Pear · Vanilla · Cotton candy · Maple syrup

Decaffeinated via the Swiss Water osmosis method — solvent- and chemical-free — from a cooperative in Chiapas. Spiced, marzipan-and-chocolate profile. SCA 83.

Spices, marzipan, chocolate

Brown sugar base, fruity finish, juicy acidity, creamy body. SCA 88.

Peach, pear, lemon tart

From Marvin Carias and family, whose washing station also processes cherries from neighboring smallholders. Sweet, balanced profile with praline and stone fruit, an almond base, milk-chocolate finish, mild acidity, creamy body. SCA 85.

Praline, chocolate, almond

From Fernando Bocanegra & Pedro Lugo at 2,150m. Maple syrup base with vanilla hints and a long floral, fruity, sweet finish. SCA 90.

Jasmine, honey, white tea

Finca El Salvador (FES) sits in the Apaneca-Ilamatepec range and has belonged to the Ruffatti family since 1934; Rodolfo Ruffatti runs it today and Ineffable buys from him directly. A 120-hour anaerobic lot with a complex ripe-fruit profile: tamarind and cola over cacao and gummy sweets, with a long finish, winey acidity and silky body.

Tamarind · Cola · Cacao · Gummy sweets

From the Gasca family of Zarza Coffee, third-generation growers in Bruselas, Huila, one of Colombia's most prestigious regions. A clean, fruit-led Pink Bourbon: blood orange and orange blossom over blueberry, with maple syrup underneath and a long fruity finish, juicy acidity and silky body.

Blood orange · Orange blossom · Blueberry · Maple syrup

From producer Eddy McDonald. Malt, cocoa, and ripe fruit undertones with a lingering finish. SCA 88.

Forest berries, vanilla, brown sugar

High-altitude coffee from the Bakonzo smallholder community in the "Mountains of the Moon." Fruity and sweet with pear and vanilla, a white-chocolate-and-almond base, honeyed finish, juicy acidity, creamy body. SCA 85.

White chocolate, pear, almond

Grown in the "Mountains of the Moon" in western Uganda by smallholders deeply tied to the land. Vibrant tropical fruit and cola notes over a cocoa base, jelly-sweet finish, wine-like acidity, creamy body. SCA 86.

Tropical fruit, cola, cocoa

Yellow Pacamara, a rare cross of Pacas and Maragogipe known for yellow cherries and very large beans, grown by Sergio Aranda and finished with an advanced co-fermentation. Intense peach and mango over candy and panela with vanilla underneath; a persistent, very fruity, sweet finish with juicy acidity and a creamy body.

Peach · Mango · Candy · Panela · Vanilla

From Sookoo Coffee (Ture & Assefa Waji), Odo Shakiko. Maple syrup undertones, fruity and floral finish. SCA 88.

Violet, raspberry, floral

A small family farm run by Maria and Valdecir Prado, who live and grow coffee there with their two daughters. A classic, sweet everyday profile: blueberry and almond over a milk-chocolate base with a malty finish, long and gently acidic.

Blueberry · Almond · Milk chocolate · Malt

A project in the mountains of Tablón de Gómez, Nariño, bringing together more than 40 smallholders who have refined the honey process over generations. Juicy forest fruits and orange blossom on a honeyed base with white chocolate underneath; fruity, floral finish, juicy acidity and a silky body.

Forest fruits · Orange blossom · Honey · White chocolate

From Acacia Hills Estate and Tembo Tembo, founded by Leon Christianakis and Mark Stell on Mount Oldeani. Fruity and clean, with a sweet butter-and-almond base, cocoa and white-chocolate undertones, gentle acidity, and a silky body. SCA 85.

Jasmine, raspberry, cacao

From the Hernández Family at 1,950m. Juicy with vanilla undertones and a fruity finish. Decaffeinated using the Mossto technique. SCA 88.

Green apple, gummy candy, orange blossom

Deiro García, a second-generation grower in Pitalito, Huila with a background in microbiology, has turned Finca Lord Voldemort into a laboratory for coffee innovation. Marked citrus and floral notes of lemongrass and lavender over gummy sweets, with a lemon-tart finish, bright acidity and a creamy body.

Lemongrass · Lavender · Gummy sweets · Lemon tart