Single Origin Limited Releases - November 2025
LIMITED RELEASE
COLOMBIA SIDRA BOURBON ADRIAN LASSO
Renowned for its distinctive variety and unique processing methods, Colombia Sidra Bourbon is an exceptional coffee with vibrant tropical fruit notes and hints of floral. Cultivated in the Bruselás-Pitalito region of Huila, by Adrian Lasso, the Sidra variety is a crossbreed between Bourbon and SL28. Coffee cherries undergo a controlled natural anaerobic process, oxidised at room temperature for 24 hours, followed by a 32 hour anaerobic fermentation to develop the coffee’s rich flavour, a 30 hour open tank oxidation, and a 12 hour secondary anaerobic fermentation in BioMaster tanks. A final hot water fermentation with added mosto from the same Sidra variety completes the flavour development, before low temperature drying to preserve the sugars. The result is an outstanding cup with sweet fruit flavours of strawberry, guava, lavender and a brown sugar finish.
Filter
ETHIOPIA G1 GOGOGU WASHED
From the distinguished Guji region of Ethiopia, this premium coffee is grown at high altitudes in ideal soil and microclimate conditions that support exceptional quality. Processed at the Gogogu washing station in collaboration with local smallholder farmers, the cherries are carefully pulped and floated to select the densest beans, then fermented and thoroughly washed, with an additional soaking to enhance clarity. The beans are dried on raised beds, turned regularly to ensure even drying and to preserve quality. The result is a refined and balanced cup that captures the elegance of top-tier Ethiopian coffees, with notes of peach, bergamot, and almond, complemented by a clean, tea-like finish.
Espresso
UGANDA SIPI FALLS NATURAL
This organically certified coffee comes from more than 5,000 smallholder producers participating in the Sipi Falls Coffee Project. Named after the nearby Sipi Falls, a series of three cascading waterfalls, the coffee grows in nutrient-rich soils at altitudes between 1300 and 1900 MASL. Producers follow sustainable and organic practices while receiving guidance on agronomy, climate resilience, and quality improvement. This natural coffee is dried on raised African beds after careful cherry selection. The result is a deep and boozy cup reflecting both the dedication of the farmers and the vibrant terroir of the Sipi Falls region.