Single Origin Limited Releases - August 2025
LIMITED RELEASE
EL SALVADOR LA CUMBRE GEISHA NATURAL
This incredible Geisha is grown on Finca La Cumbre, a high-altitude plot within the historic Finca El Manzano estate in El Salvador. The farm’s cool mountain air, rich volcanic soil, and ideal diurnal shifts enhance the Geisha’s floral complexity. With generations of experience, producers Emilio López and Jose Roberto Santamaría have crafted this exceptional coffee. In 2018, Emilio won 1st and 2nd place in the Cup of Excellence El Salvador in his first ever entry, highlighting his skill and dedication. For this lot, only the ripest cherries are handpicked and delivered to the El Manzano wet mill. After washing, they’re laid on patios and raked throughout a 12–14 day drying process. This slow, even method preserves clarity, structure, and sweetness in the final cup. Expect vibrant notes of pear, jasmine, grapefruit and guava.
Filter
KENYA KIAMABARA AA MUGAGA FCS
This Kenya AA from Kiamabara Factory is grown by 910 smallholder farmers near Mount Kenya. For this coffee, ripe cherries are handpicked and brought to the factory, where the parchment is fermented for 12-24 hours without water. After fermentation, the parchment is carefully washed, graded, then soaked before drying on raised beds for 10-15 days. The long drying and soaking bring clarity and balance to the cup, highlighting the region’s unique combination of cool climate and nutrient-rich volcanic soil. Supported by Mugaga FCS with training and natural fertilisers, these farmers produce AA grade beans that are dense and full. This filter coffee has bright, juicy acidity and classic Kenyan flavours of lime, blackcurrant, toffee and hibiscus.
Espresso
HONDURAS FINCA EL PEDRERO
Ernelio Ortiz grows coffee on Finca El Pedrero, his 12-hectare farm in Honduras’ Montecillos region, an area known for its steep terrain, dramatic elevation changes, and cool evening temperatures that help develop sweet, dense cherries. With around 56,000 trees, mainly Catuai and IHCAFE 90, Ernelio farms with care for both quality and the environment, interplanting coffee with avocado trees and focusing on soil health and biodiversity. Ripe cherries are handpicked and sealed in containers for a controlled anaerobic fermentation, before being dried slowly over a month or more. This natural process enhances the coffee’s clean fruit-like sweetness, mild tangy malic acidity, and silky body, with notes of mandarin, strawberry, and vanilla.