Bait Subaih Yemenia coffee hails from Yemen's Hayma Kharijiya region, renowned for its significant contribution to Yemeni coffee production. The Subaih Family has honed their coffee cultivation craft over generations, taking pride in their expertise. This lot features a unique natural processing method with an extended 30-day drying phase and semi-anaerobic conditions, resulting in distinctive flavors of purple skittles, lime, and caramel.
From El Salvador - Kastel farm, Arusha Coffee Roastery offers a Kenia varietal. Produced by Roney Dias Villela, this coffee reveals notes of black cherries, honey, and chocolate with fruits, harmonized by medium acidity and body.
José Claudio's Brazilian coffee from São Sebastião do Anta: a harmonious blend of rhubarb pie, hibiscus, and milk chocolate notes.
Ethiopian coffee by "The King of Guji" Ture Waji. Cherries from Shoondhisa Kebele, fermented for 48 hours and sun-dried for up to 20 days, reveal notes of grape, lime, and red jelly beans.
Genji Challa is a honey-processed Ethiopian coffee, capturing the essence of blueberry, peach, and a whisper of elderflower lemonade.
Anaerobically fermented Catucai variety from Brazil, offering flavors of cherry jam, chocolate biscuits, and blackberry. Celebrated for its rich backstory and meticulous processing.
This Ethiopian coffee, sourced from Ture Waji's Sookoo Coffee in Odo Shakiso, features cherries from the Shoondhisa Kebele. The beans, primarily Gibirinna 74110 and Serto 74112, were chosen for their disease resistance. Dried traditionally on raised beds, this coffee highlights notes of blueberry compote, strawberry juice, and white sugar.
From Colombia's Huila region, the Lasso brothers and Johan Vergara's farm “El Diviso” produce the Typica Mejorado coffee. Using a 12-hour oxidation process and a thermal shock wash, dried over 18-24 days, it presents notes of raspberry, rose, and shortbread.
Hailing from Brazil's Mantiqueira de Minas region, this small batch coffee is grown on the 4th-generation Nossa Senhora Aparecida farm. The Yellow Catuai beans offer a blend of milk chocolate, yellow fruits, starfruit, and caramel notes, indicative of the region's distinctive terroir and ideal coffee-growing climate.
The Natural Gesha from Finca La Maria is a clean, light coffee offering tropical, fruity flavors with a tea-like finish, renowned for its unique cultivation and processing.