Single Origin Limited Releases - September 2025

LIMITED RELEASE

ETHIOPIA BANGI GORI GESHA

This Gori Gesha from Ethiopia’s Gesha Village Estate is grown in the Bangi block on the eastern side of the farm. The block is named after the Bangi Chichuru neighbourhood where many of the estate’s workers live. The coffee is cultivated in forest terrain with rich brown-red loamy soil and shade from indigenous trees, contributing to the complexity in the cup. Cherries are hand-sorted and floaters removed before undergoing 84 hours of fermentation in sealed jute bags placed inside a cement tank. Cold water is added every two hours to keep temperatures stable, and the tank remains covered to reduce airflow and light exposure. The coffee is then dried for 33 days until it reaches 11% moisture. This detailed approach results in a vibrant profile with floral jasmine aromatics, juicy apricot and strawberry, and a smooth dark chocolate finish.

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PERU FINCA LA MANDARINA

This coffee is grown by Juan Velasco at Finca La Mandarina in the San Ignacio Province of Cajamarca, Peru. The farm is located in a forested, mountainous region with rich, fertile clay soil. The cool climate and high altitude slow the ripening and reduce pest pressure. Like most Peruvian producers, cherries are depulped the same day they’re harvested. The coffee then undergoes a 12-18 hour open-air fermentation before being washed. The parchment is then dried slowly on raised beds for 20-30 days, allowing the beans to develop clarity and sweetness. This careful post-harvest process combined with the mountain environment produces a cup with crisp apple brightness, winey acidity, and a lingering brown sugar sweetness.

Espresso

COSTA RICA BRUMAS DEL ZURQUI

This coffee is naturally processed at Beneficio Brumas del Zurqui, a micromill located in Costa Rica’s Central Valley and managed by the Alvarado Rodriguez family. Cherries are carefully sorted using a float tank to remove defective fruit, ensuring only the highest quality moves forward. After rinsing, the cherries are spread on raised drying beds where they are rotated regularly throughout the 30-40 day drying period. This slow drying preserves natural sugars and enhances the coffee’s complex flavour profile. The result is a lively cup with bright grapefruit and sweet mandarin citrus notes, complemented by smooth cacao undertones. This coffee reflects both the dedication of the family and the unique environment of Costa Rica’s Central Valley.