Bel Horizon Coffee Roasters

An experimental-process lot: a short high-temperature pressure shock caramelises the mucilage sugars, which are then added back as a gel for a long 84-hour heated fermentation. Source: belhorizon.coffee.

Intense fermentation, syrupy, complex

From the Incahuasi Cooperative, which promotes agroforestry, organic composting and shade-grown cultivation; high altitude pushes the harvest peak to October–December, the latest in Peru. Source: belhorizon.coffee.

Clean, sweet, late-harvest Peru

Red Bourbon cherries dried whole on raised beds between Lake Kivu and the Nyungwe forest, for a generous, sunlit natural. Source: belhorizon.coffee.

Ripe banana, brown sugar, toffee apple

Heritage Typica and Bourbon from garden plots on volcanic soils around Okapa, fully washed and carefully dried for a classic, clean cup with trail-mix sweetness. Source: belhorizon.coffee.

Baker's chocolate, raisin, lemon zest

A natural Pacamara from Finca La Bélgica in Tecapa–Chinameca, where the Samayoa Denys family has grown coffee on volcanic soils since the early 1900s. Expressive and juicy: fruity and lightly floral, with molasses, peach, honey, chocolate and passion fruit, a creamy body and gentle citric acidity.

Molasses, peach, honey, chocolate, passion fruit

A washed Bourbopacas from the Samayoa Denys family's century-old Finca La Bélgica, an estate with Belgian roots in Tecapa–Chinameca. Roasted for espresso: round and comforting, with chocolate, molasses, caramel and citrus, a full body and medium acidity.

Chocolate, molasses, caramel, citrus

A Colombian Geisha from the Los Patios station layered over a washed Peruvian base from Eudis Orosco. The de-pulped Geisha co-ferments for two days with peach concentrate and the station's own solution before a slow dry-down. Fresh peach, marshmallow and tropical fruit, creamy and bright, over the Peru's clean, chocolatey backbone.

Peach, marshmallow, tropical fruit

A Colombian Castillo from Los Patios, co-fermented for two days with fruit concentrate and the station's solution, layered over Eudis Orosco's washed Peru. Sunny and bright: candied peach, candy, lemon zest and a touch of coconut on a deep, chocolatey base.

Candied peach, candy, lemon zest, coconut

A Colombian Castillo from Los Patios, co-fermented for two days with watermelon concentrate and the station's solution, over Eudis Orosco's washed Peruvian base. Juicy watermelon and a summery sweet freshness against the Peru's chocolatey roundness.

Watermelon, chocolate

A Colombian Castillo from third-generation producer Jairo Arcila, layered onto a Peru base. Whole cherries get a 72-hour dry anaerobic ferment inoculated with wine yeast and coconut, then a honey de-pulp and a slow, low-temperature dry-down. Source: belhorizon.coffee.

Coconut, tropical fruit, cocoa