Single Origin Limited Releases - June 2026
LIMITED RELEASE
COLOMBIA TABI VERGARA BROTHERS
This exceptional washed lot is produced by the Vergara Brothers in the highlands of Acevedo, Hulia. Tabi is a Colombian hybrid varietal combining Typica, Bourbon, and Timor Hybrid genetics. Cherries are harvested slightly underripe to encourage clean structure. The cherries undergo 12 hours of submerged fermentation, followed by 24 hours of oxidation in tanks. The coffee is then de-pulped and fermented anaerobically with mucilage for 48 hours prior to stabilisation. Drying is carried out in a sealed dehumidification system to preserve aromatics and maintain clarity. Vibrant and fruit-forward it has a delightful aroma and delicious flavour of mixed berries, mandarin and rose water.
FILTER
RWANDA NYAMYUMBA FW BOURBON
Sourced from more than 1,400 smallholder farmers, this fully washed Bourbon lot comes from the Nyamyumba Washing Station in Rubavu, Western Province. Cherries are selectively handpicked and meticulously sorted on arrival before processing. After pulping, the coffee undergoes 24 hours of wet fermentation, followed by soaking and multi-stage grading, before the parchment is sun-dried on raised tables with continuous hand sorting. Grown in the rich volcanic soils along the Congo Nile Trail, this coffee expresses the high altitude terroir of Rwanda’s western hills. Delicate coffee blossom aromatics open into a round, silky body with notes of cherry and dark chocolate.
ESPRESSO
BURUNDI BUTEGANA CIMA YEAST NATURAL
This CIMA yeast-inoculated coffee comes from Butegana Washing Station in Kayanza, Burundi. Established in 1972, the station works with around 3,700 smallholder farmers cultivating Red Bourbon across the surrounding hills. Selectively handpicked cherries are delivered to Butegana for controlled fermentation using LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae), developed through 4 years of research and trials specifically for coffee production. After fermentation, the coffee is dried on raised beds with continuous turning and hand sorting to ensure even development and consistency. The yeast fermentation creates a creamy structure layered with dark chocolate sweetness, vibrant mango notes, and a bright lime finish.