Single Origin Limited Releases - October 2025
LIMITED RELEASE
COLOMBIA JAVA WASHED DIEGO VERGARA
This rare Java variety, uncommon in Colombia, was brought from Indonesia for its resilience and distinctive flavour potential. Its rarity comes from the limited number of plants and intricate processing required to realise its character. At Las Flores Farm in Huila, Diego Vergara tends to 14 hectares of these delicate trees. Cherries are carefully selected, floated in a 5% alcohol solution, and oxidised for 36 hours before de-pulping. They then undergo 60 hours of anaerobic fermentation in sealed bags, interrupted by a thermo-shock to stabilise flavours, and are finally dried in stainless-steel dehumidifiers to 11% moisture. Bright, zesty, and juicy, with notes of citrus, berries, tropical fruits, and lychee, complemented by subtle floral undertones, delivering a complex and unique cup.
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ETHIOPIA G1 SINTAYEHU MESELE YIREGU
Grown in Bensa, Sidama, this coffee is cultivated with care by Sintayehu Mesele Yiregu on a farm where hand-picked cherries are sorted to remove under and overripe fruit. Cherries are pulped within six hours of picking and naturally processed over 15–19 days on raised African beds, regularly turned to ensure even drying and prevent fermentation. Once dried, the outer skin and fruit are removed, and the green beans are rested before export. Sidama’s fertile soil, agreeable climate, and rich agricultural heritage produce a distinctive coffee, grown using environmentally conscious methods and no chemicals, resulting in a bright, lively coffee with notes of Manuka honey, passionfruit, and orange blossom.
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EL SALVADOR FINCA MENA
Finca Mena, owned by Wilfredo Mena in Alotepec Metapan, Chalatenango, El Salvador, sits at medium altitude and is planted with around 70,000 coffee trees including Parainema, Pacamara, Pacas, Catuai, and Cuscatleco alongside fruit trees. Wilfredo Mena carefully harvests the cherries and de-pulps them on the same day, then ferments them in open-air tanks for 12–24 hours before washing and drying them on patios or raised African beds for up to 26 days. Parainema, a dwarf and high-yielding variety, thrives in this environment and is resistant to rust and nematodes. Juicy apple acidity with dark chocolate and cranberry notes, finishing with a mellow sweetness.