COLOMBIA TABI
Vergara Brothers
Produced by the Vergara family, this coffee truly captures everything we admire in Colombian coffee. Las Flores farm is situated at 1750 MASL in the picturesque Acevedo region of Huila, Colombia. This Tabi variety undergoes a unique processing method, harvested at a semi-ripe stage to avoid intense fermented flavours, the cherries experience two stages of fermentation: oxidation and thermal shock, where they are subjected to alternating hot and cold water. Finally, the beans are dried in a hermetically sealed stainless-steel dehumidifier until they reach optimal moisture content. The result is a unique fruit-forward profile with a harmonious balance of berry flavours, sweetness, and a clean finish, showcasing notes of raspberry, apple, honey, and strawberry jam.
ECUADOR YELLOW BOURBON
Klauss Grattringer
Finca El Guarangal, located at 1900 MASL in Ecuador’s Pichincha region, is owned and operated by Klauss Grattringer. He produces microlots with a focus on organic farming practices to support the long term health of his soils and crop. This coffee is processed using the washed method, where the coffee cherry is depulped, fermented, washed, and dried on raised beds under mesh covers. The cool nights and misty afternoons enhance the coffee’s natural sweetness, resulting in a complex, fruity cup with exceptional notes of hibiscus, tangelo, and black tea.
PERU CHIRINOS
Benedicto Cotrina
Chirinos is a small regional blend from San Ignacio in Northern Peru, sourced from four local producers committed to quality and traceability. The village’s high altitude and fertile soil help produce exceptional coffee, with most farms using organic farming practices. Coffee is handpicked, fermented for 70 days, and washed before drying on roofed terraces. This process creates a coffee with fruity sweetness, juicy acidity, and a lingering pistachio finish, showcasing the vibrant flavours and expertise of the region’s passionate farmers.