Producer

Process

This coffee was processed using a series of controlled fermentation stages designed to maximise flavour and showcase the pedigree of cherries grown in the fertile soils of southwest Huila.

The first stage started with a 24-hour fermentation, keeping the whole cherry intact, allowing the fruit’s natural sugars to enhance the inherent qualities of this lot. The cherries were then depulped and moved into sealed barrels for 48 hours of anaerobic fermentation – a no-oxygen environment that guides a more controlled development of flavour. A single wash followed before the coffee moved to raised beds for a slow, even 22-day dry, reaching a target moisture content of 10–11%.

The result is a coffee that reflects both precise post-harvest technique and the inherent quality of its origin – a clear expression of what careful fermentation and exceptional growing conditions can achieve.

Producer

Linarco Rodriguez and his family have managed three farms across three generations, working some of the most fertile, biodiverse soils in southwest Huila. It’s an environment that consistently elevates their coffees and earning them repeated recognition in Colombia’s national Cup of Excellence competitions – a long-standing benchmark for quality.

This lot comes from La Betania, a 32-hectare farm planted with Caturra, Tabi, Pink Bourbon, Castillo and Geisha. That diversity in varieties mirrors the diversity in flavour: Linarco’s coffees celebrate the full spectrum of profiles possible from high-quality Colombian terroir.

Process

Processing follows a washed method, guided by a shared fermentation protocol designed to be both accessible and consistent across different producers and farms.

This lot underwent a 24-hour oxidation stage in cherries. This stage allows enzymatic activity to begin while the fruit is still whole – softening the cherry and starting to develop deeper, darker flavours that carry through into fermentation.

The oxidised cherries are then sealed in plastic bags and fermented anaerobically for 90 hours. Without oxygen, sugars and acids break down more slowly, encouraging a layered complexity and adding to the coffee’s rounded sweetness. After this, the coffee is manually depulped and fermented once more – this time for 24 hours – to further build texture and body in the cup.

Together, these stages produce a cup that’s rich, with notes of fudge and spiced rum and a smooth, velvety mouthfeel.

Producer

This Pacamara comes from a small group of producers in Salado Blanco, Huila – each farming around 1.5 hectares of land, often in challenging conditions. Through a partnership with Cata Export, these producers receive ongoing support and advice tailored to their specific needs – from soil health and clean agriculture to guidance on post-harvest practices and sensory evaluation.

The goal of the Cata’s work is simple: to bring visibility and opportunity to producers who haven’t traditionally had access to specialty markets. By building quality at origin and offering consistent reinforcement, the initiative makes space for these coffees to evolve – not just in the cup, but as part of a more inclusive supply chain.

Process

Grown at 950 masl at the base of Parque Estadual do Forno Grande, this lot challenges the idea that altitude is the variable that most affects quality. Instead, the diversity of the farm’s soil microbiome (shaped by its surrounding tropical habitat) plays a huge role in the quality of the crop.

Brazil is widely associated with natural processing, largely due to its ideal climatic conditions: dry, sunny weather during harvest allows cherries to dry reliably on the tree or across expansive patios. Semi-washed lots are less common. By removing part of the mucilage before drying, this approach lands in a middle ground – holding onto Brazil’s familiar chocolate and nut profile while introducing a balance of body and acidity.

Producer

Sítio Balança has been in the Cezati family since the 1950s. Francisco José Cezati, now 71, grew up on the farm and continues to work it alongside his son Jamilson and daughter-in-law Andreia in Espírito Santo. Some of their plots climb to 1,200 masl, with harvest running from April through November.

Three years ago, inspired by neighbouring producers investing in quality-focused production, the family made a deliberate shift into specialty coffee – improving infrastructure, refining processing and building on decades of experience to produce higher quality lots

Process

This lot comes from producers across Huila and brought to Linarco’s farm for processing. The cherries are fermented between 14–22 °C for around 72 hours, before being pulped and left to oxidise for 48 hours.

The result is a beautifully structured washed profile where the sweetness and fruit clarity are complemented by a gentle creaminess and a lingering, balanced finish.

Producer

Linarco Rodriguez and his family have managed three farms across three generations, working some of the most fertile, biodiverse soils in southwest Huila. 

It’s an environment that consistently elevates their coffees, earning them repeated recognition in Colombia’s national Cup of Excellence competitions – a long-standing benchmark for quality.

This lot is sourced from producers within the El Origen network and processed at Linarco’s farm, where the family operate a communal wet mill and drying facility. By centralising processing, they ensure consistency and quality across each lot, combining regional collaboration with the Rodriguez family’s meticulous approach to craft.

Process

This lot is a blend of two coffee varieties with considerably reduced caffeine levels – Aramosa and Laurina. A hybrid of two different species – Arabica and Racemosa – Aramosa is prized for its subtle florality, notes of milk chocolate and around half the caffeine level of Arabica.

Laurina, a naturally evolving hybrid of the Arabica variety Bourbon, is inherently very sweet and typically offers vibrant fruit flavours. With 25-50% of the caffeine content of regular Arabica beans, Laurina is extremely popular with coffee drinkers who are limiting their caffeine intake.

Daterra has become synonymous with high-quality, low-caffeine coffees and this example is truly delicious. It’s smooth, medium-bodied and full of the sweet, nutty flavours Brazilian coffee is treasured for.

Producer

As we bring this coffee back for the third year running, it feels only right to reflect on the producer behind it. Founded in 1976, Daterra is five decades into redefining what Brazilian coffee can be – and its reputation as one of the world’s most influential producers is incontestable.

A fertile breeding ground for innovative farming practices – and the high-quality, high-volume coffees they make possible – Daterra is home to a team of expert engineers with backgrounds in the automotive industry.

These engineers have a track record of developing new technologies that deliver meaningful steps forward in coffee processing, particularly in quality control and controlled fermentation. And they’re not solely focused on scale. The Masterpieces by Daterra collection showcases Daterra’s highest-scoring microlots, processed and refined through their in-house research and development laboratory.

Process

Pink Bourbon has become one of Colombia’s most sought-after varieties, prized for its clarity, floral aromatics and bright, structured acidity.

The lot underwent an open fermentation for around 48 hours at approximately 15°C. Once fermentation is complete, the coffee is washed and transferred to covered dryers where it dries slowly for 25 days at temperatures between 18–22°C. After drying, the coffee is packed and left to stabilise for a further 12 days.

The washed process keeps the cup clean and bright, letting the Pink Bourbon’s natural sweetness and floral notes shine.

Producer

The Rodriguez family own seven farms in total, four of which are overseen by Linarco. Together with his siblings, Linarco has managed these farms for three generations – working some of the most fertile, biodiverse soils in southwest Huila.

This lot comes from Central de Beneficio, a farm planted with Caturra, Tabi, Pink Bourbon, Castillo and Geisha. That diversity in varieties mirrors the diversity in flavour: Linarco’s coffees celebrate the full spectrum of profiles possible from high-quality Colombian terroir.

Process

Pacamara is prized for its intensity and complexity – combining floral aromatics with a bright, citrus fruit acidity that gives the cup a distinctive taste.

This lot is processed as a semi-washed (honey), where some mucilage is left intact after pulping before undergoing 48 hours of controlled fermentation. During this stage, oxidation builds on the varietal’s inherent qualities, giving additional sweetness.

This approach brings more balance to the cup, softening the acidity slightly and supporting a more structured, weightier mouthfeel while allowing the Pacamara’s defining characteristics to remain vibrant.

Producer

Wilber Gómez is yet another coffee producer introduced to us by influential Colombian coffee group Cata Export. Cata’s commitment to sharing coffees from undiscovered producers has contributed to their significant impact on Colombia’s coffee sector and the wider global coffee market.

Saladoblanco, in Huila, sits at the heart of one of Colombia’s most celebrated coffee-growing regions – known for producing coffees of clarity, sweetness and distinct character. It’s here that Wilber Gómez has steadily built his farm, driven by a commitment to both quality and longevity. His work reflects a balance of tradition and progression, combining years of local knowledge with a thoughtful, sustainable approach to farming.

This approach results in coffees that are shaped by the altitude and growing conditions of Huila, alongside Wilber’s consistent focus on quality.

Process

This lot is processed as a semi-washed (honey), where the coffee cherry is pulped but a layer of sticky mucilage is intentionally left on the parchment during drying.

After harvest, the cherries are rested intact for 24 hours, allowing the natural sugars to develop before pulping. Retaining this mucilage further enhances this lots inherent sweetness. Drying takes place in Benancio’s solar dryer, where controlled conditions result in a cup that’s deliciously sweet and silky, smooth.

Producer

This lot comes from Benancio Chavez, who farms 10 hectares across nine parcelas in Amatenango de la Frontera, Chiapas, under the name Finca Santa Elena – formal farm names like this are relatively uncommon among smaller producers in Mexico. Stand in the town centre and a strong throw will send a stone across the border into Guatemala’s renowned coffee-growing Huehuetenango region. This proximity means that coffee from the two regions share similar traits

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Planted between 1500–1750 masl in a tropical savanna climate, the farm grows Bourbon, Caturra, Anacafe 14, Marsellesa, Sarchimor and Obata – varieties selected for both cup quality and resilience.

Benancio is part of SIPRO (Sierra Productora de Café), a small, producer-led association formed to strengthen market access and move beyond reliance on local intermediaries. This is our first time purchasing a single producer lot from within the group, and we’ve secured the entirety of this coffee as a European exclusive.

Process

This lot is naturally processed, where the coffee is dried whole in the cherry after harvest. With the fruit left intact, sugars are absorbed back into the seed as it dries, building depth and intensity of flavour.

The result is a cup full fruit-forward sweetness, with notes of dried fruit and a dense, syrupy texture. This is the fourth year in a row we’ve shared this coffee with you and once again, it’s a real standout.

Producer

This lot comes from SIPRO (Sierra Productora de Café), a small association of producers based in Amatenango de la Frontera in Chiapas. Founded by a group of mostly young producers, the association also represents a wider network of family members, creating a tight, locally rooted organisation.

Stand in the town centre and a strong throw will send a stone across the border into Guatemala’s renowned coffee-growing Huehuetenango region. This proximity means that coffees from the two regions share similar traits.

In a region where most producers farm very small plots and often rely on selling to local intermediaries, SIPRO was formed to create better access to specialty markets and more stable returns, while ensuring value is retained at producer level.

Process

This Caturra lot was selectively hand harvested and dried whole under the sun on open patios, with careful movement throughout drying to maintain consistency.

The estate describes the style as ‘winey’, distinguishing it from larger-scale natural production while remaining grounded in traditional natural processing methods that emphasise sweetness and fruit definition.

Grown at altitude in fertile volcanic soils, it delivers a fruit-forward profile with rich sweetness and a smooth, rounded mouthfeel.

Producer

Founded in 1960 on the slopes of Volcán Barú, Carmen Estate has become one of Panama’s most respected coffee farms. Originally purchased by Carmen Franceschi and her husband Efrain, the estate has remained family-owned for three generations and is now led by their grandson, Carlos Aguilera Franceschi.

As interest in Panamanian specialty coffee grew in the early 2000s, Carlos invested heavily in quality-focused cultivation and processing infrastructure, helping establish Carmen Estate among the country’s leading producers. Since then, the farm has been consistently recognised in the Best of Panama competition, including a winning washed Geisha in 2023 and top-five placements across every category in 2024.

Situated at 1,800 metres above sea level in Boquete’s volcanic highlands, the estate benefits from warm days and cool evenings that slow cherry maturation and contribute to cup complexity. Native tree cover provides natural shade and supports healthy, biologically rich soils, underpinning the estate’s ecological focus and distinctive cup quality.

Process

N39 is a variation of the Bourbon varietal originating from Kilimanjaro in the late 1920s, prized for its vibrant acidity, pronounced sweetness and dependable yield.

This lot undergoes a carefully managed drying process designed to enhance its inherent sweetness, beginning with a controlled pre-fermentation beneath black tarpaulins before being slow dried in thin layers over 25–26 days.

The result is a cup bursting with vivid fruit character and sweetness, with a coating mouthfeel to finish.

Producer

Edelweiss is a third-generation family estate, now run by siblings Neel and Kavita Vohora. Perched at 1,600–1,850 metres on the edge of the Ngorongoro Conservation Area – a UNESCO World Heritage site – the farm borders the entirely indigenous Ngorongoro forest.

The Vohoras actively protect the surrounding ecosystem, preserving bushland corridors and maintaining native tree cover so the farm can sit in harmony with the wildlife and natural ecology around it. Extreme variations in topography, naturally rain-fed agriculture, and a patchwork of microclimates give Edelweiss coffees their remarkably complex flavour profiles – a result of Tanzania’s high-altitude volcanic terroir.