Available in 200g bags, or get all three varieties in our Single Origin Box.
COLOMBIA GESHA
Jairo Arcila
This vibrant Gesha is produced by Jairo Arcila on his farm in Quindio, Colombia. As a third-generation coffee grower, Jairo has made significant contributions to the industry, with invaluable assistance from his sons in enhancing picking, sorting and processing. Together, they cultivate exotic varieties like this Gesha.
For this lot, each bean undergoes precise harvesting and meticulous 30-hour underwater fermentation before delicate pulping. The parchment is then carefully washed and dried under controlled temperatures to achieve perfect moisture content. This careful processing has resulted in a spectacular coffee with delicious fruity notes, sweet yet complex acidity, and a velvety smooth finish.
HONDURAS FINCA EL PLAN
Edwin Ever Sabillón Paz
This anaerobic honey-processed, single-variety microlot is from producer Edwin Sabillón’s farm, El Plan, located in the village of Las Flores, Santa Barbara. Edwin comes from a family of coffee producers and began his own production after acquiring land in 2007. However, an extreme outbreak of leaf rust killed all his plants, leading Edwin to try the Parainema variety due to its rust resistance while retaining high-quality potential. Edwin then began implementing additional processes to the traditional washing, such as naturals.
For this coffee, the cherries undergo careful fermentation in oxygen-free water tanks before being slowly sun-dried on raised beds. This coffee has vibrant and rich tasting notes of tangy cherries, tart pomegranate and maple.
RWANDA MUSHONYI
This coffee from the Mushonyi Washing Station, situated in Rwanda’s Rutsiro district, is just 1 km from the shores of Lake Kivu in the Western Province. The station aids 1,200 coffee farmers in Mushonyi, Rwanda, and participates in sustainability efforts, improving agriculture and farmers livelihoods.
For this fully washed lot cherries are meticulously sorted into different grades, undergo initial defect sorting, flotation and mucilage removal, followed by a 10-hour fermentation. Afterward, beans are washed, graded and dried on raised beds. Sweet and clean, floral and fruity, this coffee is everything you want from a Rwandan coffee.