Single Origin Limited Releases - April 2026

LIMITED RELEASE

COLOMBIA OMBLIGON ANAEROBIC THERMAL SHOCK

Rare and exceptional, the Ombligon varietal is one of Colombia’s most intriguing emerging coffee varieties, praised for its expressive and high intensity fruit forward flavours. Grown in Acevedo, Huila, by the Vergara brothers, this microlot has been processed using the Anaerobic Thermal Shock method. Carefully selected ripe cherries undergo an 18 hour fermentation in fibre bags, followed by a 36 hour anaerobic fermentation without water in sealed barrels. The coffee is then pulped and undergoes a further 48 hour anaerobic fermentation, finished with a 35°C thermal shock wash before drying on parabolic canopy dryers for 12–15 days. This exciting cup features bold fruit notes of guava, monk fruit, pomegranate and sweet raspberries.

FILTER
ETHIOPIA YIRGACHEFFE TULISI

Grown at 2000 MASL in Yirgacheffe, Tulisi, this Anaerobic Natural coffee is sourced from Idido, Cherbenta, Wachota, and Gerbota, where smallholder farmers intercrop coffee with food crops to enrich the soil. The cherries undergo an anaerobic natural process where only cherries with Brix above 18 are hand selected, then mechanically sorted to remove imperfect fruit. Cherries are floated before being placed in fermentation tanks for 110 hours under anaerobic conditions. After fermentation, the coffee is dried on shaded beds for approximately 23 days, ensuring even drying and preserving sugars. This coffee delivers a distinct flavour profile of Bourbon, with juicy grape acidity, tropical mango sweetness, and syrupy Manuka honey. 

ESPRESSO
BURUNDI GAHAHE NATURAL

This natural microlot shines with intense fruit flavours without losing elegance or clarity. Produced by 873 smallholder farmers in the Kayanza Province, each smallholder farmer tends to approximately 250 Red Bourbon trees, many over 50 years old. Cherries are selectively hand picked and delivered to the Gahahe Washing Station, where they undergo careful quality control: floating, hand sorting, and drying in thin layers on raised tables that are regularly turned for even fermentation. Farmers receive support through agronomy programs, organic fertilizer, and cooperative strengthening initiatives, ensuring both yield and quality. The resulting coffee is a vibrant natural with layered sweetness of maple syrup, bright plum and juicy orange notes.