Single Origin Limited Releases - July 2025

Limited Release

COLOMBIA LAS FLORES

VERGARA BROTHERS

This exceptional Sidra Bourbon is grown by the Vergara brothers at Las Flores in the highlands of Acevedo, Huila. This 14.5 hectare farm benefits from cool temperatures, rich humidity and volcanic soils which are ideal conditions for this dense-cherry variety. With over 30 years experience, the Vergara family has built a reputation for quality and innovation in Colombian coffee. After harvesting the ripest cherries, manual selection removes impurities before an anaerobic fermentation process begins: 18hr in breathable fibre bags, followed by 36hr in sealed barrels, flotation and pulping. A second 48hr anaerobic phase follows, finished with a 35°C thermal shock wash. Dried slowly for up to 15 days under solar canopies and rigorously sorted, the result is a clean, structured cup with bright acidity, gentle sweetness and a long, elegant finish.

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INDONESIA KERINCI

Barokah Co-Op

This outstanding lot is produced by the award-winning Barokah Co-Op, a 320-member cooperative farming on a nutrient-rich plateau at the foot of Mount Kerinci, Sumatra's highest volcano. Frequent eruptions from this active volcano replenish the soil, creating ideal conditions for producing vibrant, high-quality coffee. Founded in 2017 and led by Triyono, the co-op is focused on quality and innovation, with its own roasting facility, dry mill, and cupping lab supporting hands-on training and consistency across members’ lots. This Anaerobic Fully Washed lot showcases the co-op’s progressive approach to processing. Ripe cherries are pulped and sealed in airtight drums for 72 hours of anaerobic fermentation, before being fully washed and dried on raised beds. The result is a clean and structured cup with soft, fruit-forward notes of nashi pear, cotton candy and honeydew.

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ETHIOPIA SIDAMO 

Abebe Hewiso

Abebe Hewiso’s farm in Bona Zuria sits at 2112 MASL, where warm days and cool nights create ideal conditions for sweet, dense cherries. The Lalisaa Project, named after the word for something flourishing and growing, provides Abebe with training and agronomy support that has helped him improve quality and gain direct market access under his own name. As a smallholder farmer, he manages every step on the farm, from cultivation to drying, enriching the soil through a holistic approach that supports biodiversity. Ripe cherries are handpicked and dried slowly over 23-28 days. Abebe rakes them frequently for even drying and protects the crop during the hottest parts of the day. This Grade 1 Natural process produces delightful notes of lychee and berries, perfectly balanced by a long hibiscus finish.