Greytone Coffee

From third-generation grower Guillermo Jaramillo, who runs Finca Buena Vista in Ciudad Bolívar, Antioquia, with his wife Luz Marina Moncada. The farm has been going since 1969 and has 94,000 Caturra and Colombia trees on 17.4 hectares. The family is now moving into specialty coffee, nudged by their son Gabriel's friendship with experimental producer Juan Saldarriaga. A deeply sweet natural with black grape, blackberry and a honeydew-melon finish.

Black grape · Blackberry · Honeydew melon

Geisha "Kiko" lot from Finca Artemira in Cajamarca, sourced with khipu coffee. Ebert Huaman Villegas's family has run the farm for over 40 years, and he placed 18th at the 2023 Peru Cup of Excellence. It grows at 1,900 m under mixed shade, ferments for 48 hours, then is washed and solar-dried.

A balanced showcase of Pacamara from fourth-generation producer Manuel Marlo Baca, who farms Bourbon, Geisha and Pacamara under an agroforestry model of pine, cedar and guabo in Pacpa village, Amazonas. Crisp nectarine and sweet melon against floral rose hip, with a smooth milk-chocolate finish.

Nectarine · Melon · Rose hip · Milk chocolate

From a drying station in Banko Gotiti, Gedeb, rented and run exclusively by Ephtah Specialty Coffee. Cherries from nearby farmers growing under false banana shade are floated, dried on raised beds for 12–15 days and hand-picked by local women. Juicy mandarin and yellow peach with orange blossom and tropical mango.

Mandarin · Yellow peach · Orange blossom · Mango

An anaerobic lot supplied by Girma Tamiru from a 2.5-hectare site in Idido, Yirgacheffe, in its second year with Ephtah. Fermented in plastic barrels for nine days, then dried for 12–15 days: punchy and decadent, with a warm rum note and a long sweet finish.

Passion fruit · Golden kiwi · Pineapple · Rum

Washed heirloom coffee from the Alemu Adama wet and dry mill in Abay Teka, Bensa Woreda, Sidama, at 1,750–1,950 m. The station has 5 permanent staff and around 120 seasonal workers. It is decaffeinated with the sugar-cane (EA) process, which keeps its character and leaves a slightly sweet finish.

Slightly sweet aftertaste

Chelbesa station near Worka town buys cherry from about 615 farmers on 0.5–2 hectare plots, none more than 40 minutes away. Cherries are pulped on a traditional Agaard disc pulper, fermented 72 hours, washed, soaked and dried for 10 days: clean, light and refreshing.

White peach · Citrus oil · Jasmine · Rose tea

Maria Damaris Medina and her husband Wilson, both from coffee families, replaced many of their Castillo trees with Pink Bourbon to raise quality. Bright and well balanced: juicy orange and pomegranate, fragrant bergamot and a lingering honey sweetness.

Orange · Pomegranate · Bergamot · Honey

From the Ndundu factory of the Thiririka Farmers Cooperative Society in Kiambu, which also runs the Githembe and Kiganjo factories. Cherries are sorted, pulped and fermented for 12–14 hours, then graded in the soaking tanks. The P1 parchment dries for 7–14 days. A balanced Kenyan cup: black plum, crisp clementine and a Darjeeling-like finish.

Black plum · Clementine · Darjeeling

Brothers Jhonatan and Johan Gasca are third-generation producers from Pitalito, Huila. They went back to the family land after a spell in Cali and moved it from volume to quality, with a focus on biodiversity and new processing. This rare Bourbon Ají spends 24 hours oxidising in cherry and 60 hours in anaerobic fermentation. It then gets another 60 hours in bags after pulping and a thermal shock, and dries for 10–12 days in a marquesina. Clean and light, with strawberry and peach oolong.

Strawberry · Peach oolong