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38 products
The 2026 new harvest of Sidamo coffee beans, air-freighted, has arrived. Having sourced these beans for seven consecutive years, we are still captivated by their excellent flavor. Starting with a 2020 ranking of 2nd and 3rd place (74110) at the Ethiopian COE, and two years later being acquired by producer Daye Bensa, Sidamo's quality has become increasingly stable after four years of management. Manager Hagos believes that Sidamo's high-altitude soil and meticulous ripening and processing at the processing station are key to maintaining its high quality, a goal the team consistently strives for.
Sidamo is a small town in the Albertona region, located in the Sidamo district of the Southern Nationalities Continent in Ethiopia. While various crops such as sugarcane, bananas, and spices are grown here, coffee is the main cash crop. With an average altitude of 2200 meters, higher than other coffee-growing areas in Ethiopia, its coffee is considered a high-altitude coffee. Rumudamo Trading PLC owns 840 hectares of plantations, employs over 600 workers, and produces 350,000 kilograms of coffee annually.
On the palate, the aroma is delicate, with hints of orange blossom, Shine Muscat grape juice, and lychee.
Origin: Ethiopia
Region: Arbegona, Sidama
Station: Muntasha
Producer: Legesse Botasa (2022 CoE 1st)
Altitude: 2150-2400 masl
Variety: 74158
Crop: Picked in Jan.2026 / Arrived in May 2026 by air
Process: Natural
About farm: Mullugeta Muntasha partners with local smallholder farmers to operate this unique processing station, with farm altitudes ranging from 2150 to 2400 masl. Born in Bursa Village—a region that only recently began coffee cultivation—Mullugeta started his career as a coffee cherry picker in Arsi. After years of experience, he returned to his hometown and founded his own mill, Dawencho, in 2021. That same year, he won 2nd place in the Cup of Excellence (CoE) under the Dawencho cooperative name and 6th place under his own name. In 2022, four of his lots ranked in the CoE top 10, including the 1st place winner by Legesse Botasa, his brother-in-law and collaborator.
Farm: Santa Juana
Region: Puno, Inambari, Peru
Altitude: 2,000 Meters Above Sea Level
Process: Washed
Harvest: September 2025
Notes: Grape, Currant Jam & Cacao.
Joaquin Lipa's Bourbon is an all-around fantastic coffee. His coffee is bigger on the body, medium+ sweetness & an acidity that lightly sparkles. In the cup we get notes of juicy dark fruit like Malbec grape, currant, pluot, blueberry and the like. It's a layered profile with a well rounded and full feel hinting at cacao with a tropical perk. Mr. Joaquin Lipa is presenting a very good example of Bourbon near its best.
Traditional Honey, Sidra, Lightest Roaster Influence - Best brewed with Filter (excellent batch brew or pourover option). Work as a great spro with rest
3 key notes: [Grape Jelly, Melon, Passionfruit Curd]
We got the opportunity to return to the esteemed Finca Maputo, who have successfully seen some podium finishes in the Taza Dorada (Best of Ecuador competition) as well as placing in the Cup of Excellence. Run by two retired Medicines San Frontières doctors (Henry is from Ecuador, his wife Verena is from Switzerland - but they met during their time working as rural doctors in Burundi, showing that coffee and the lands it grows in can facilitate connections in pretty magical ways), Maputo specialises in excellent honey processed lots, with plots growing H9, Sidra, Mejorado, and SL-28. Having released the SL-28 as an LCF exclusive, we're dropping the other lot we purchased from them - a super fun Sidra honey. Really unique flavours - all the big purple jammy notes we might expect from a funky natty, but none of the acetic acid we'd expect with the funk. Purple and clean?? Wild
We're tasting:
Big passionfruit, bubblegum and grape aromatics. In the cup it's super sweet - we're getting purple grape juice, a white sugar sweetness (together, it reminds us a little of shloer), with supporting notes of nectarine, honeydew melon, and blackcurrant, alongside lemon/lime soda. Super bright and sweet, as it cools becoming a little more textural and less acidity driven- we're finding passionfruit curd & the grape note becomes more like grape jelly. Everything about it screams like it should be funky, but it's elegant, clean and delightful
Tasting notes Chocolate & walnut
Region Paraná
Farm Capricornio Coffee Partners
Altitude 700 – 1000 meters
Variety Various
Process Honey
About beans:
Quality and consistency. It’s not easy when you’re a farmer, with changing weather and different circumstances on a yearly or even seasonal basis, to match the same flavor profile as last year. It might even be impossible. For this reason, the team of Q-graders of Capricornio Coffees cups all the coffees of the more than a dozen partner fazendas and farmer groups, grades them according to their flavor and quality, and then makes farmer blends, solely based on taste. Since 2022, Capricornio Coffees designed a program to achieve the flavour stability we seek while only sourcing from the same partners year on year in their trusted network: São Jerónimo da Serra, Mulheres do Café Matão, Fazenda Fronteira, and Fazenda California. For example, the Dulce Signature blend is described as dark chocolate, with a sweet and round thick body. One year, this might consist of more coffee from Fazenda California and less from São Jerónimo da Serra. The year after, this might be the other way around.
Farm composition in the coffee bag might change, but the farms don’t sit still either. Being part of Capricornio’s 4 Seasons Project, they get free agronomical support, with an agronomist visiting them every 60 days. Together, they look at plant and soil health and do soil measurements, which are used to advise on which parts of the farms need extra attention. It’s high-end knowledge and a solid partnership to provide a sustainable future.
The cup profile gives us everything we want in a good Brazilian coffee: good body and sweetness, mild acidity, and heavy chocolate and nutty flavours without any fruit notes. A true crowd pleaser.
Both the Haru and Danche processing stations were established by Negusse Debela. Located at a higher altitude atop Danche, the station's name comes from a landmark giant Warka banyan tree within its grounds. Warka banyan trees typically grow at altitudes of 1400-2500 meters, precisely in the high-altitude coffee-growing regions of Yirgacheffe, Guji, and Haru. With their straight, massive trunks, extremely wide canopies, and smooth, grey-white bark, they are iconic trees at the coffee processing plant, providing natural shade for the coffee drying beds and contributing unique and excellent flavors. Locals consider them sacred trees and never cut them down.
Negusse Debela sources coffee from hundreds of smallholder farmers in the surrounding area. The high altitude and semi-forest shade contribute to their unique flavor profile. They employ perfect washing and natural processing, creating special experimental batches to continuously improve product quality. Landrace is a blend of native Ethiopian varieties, a result of natural selection and the accumulation of genetic diversity within the region, perfectly suited to the local terroir.
During the cupping, you can feel the bright notes of jasmine and perfume lemon, the juicy sweetness of orange, and the aftertaste of Earl Grey tea.
Natural / E.A Decaf, JARC 74112/74110, Medium-Heavy Roaster Influence - Profiled mainly with balanced and soluble espresso in mind, but versatile
3 key notes: [Chocolate Orange, Malted Milk, Fudge]
After featuring a run of FW Kebena estate in Facility last year, we've had this lot patiently waiting in the wings for us to wait out our Colombian allocation. A touch more development - as befits the time off the trees - has produced a very balanced and enjoyable decaf.
We’re tasting:
Syrupy and thick, we're finding chocolate orange as the dominant character, alongside malted milk biscuits, light fudge, brazil nuts and a hint of baking spice; with a balanced acidity
In milk - bourbon biscuits, super sweet.
Variety: Mejorado
Country: Ecuador
Region: Loja
Process: Washed
Altitude: 1900 MASL
Harvest: Late 2025
Producer: Abel Salinas
Farm: Finca Arashi
Roast Level: Light
In the cup
Sweet stone fruits like peach and plums, a delicate florality reminiscent of oolong tea, and fresh lemon. This coffee has an incredibly light body and a clean finish.
About The Producer
Finca Arashi is located in Saraguro, Loja, Ecuador, and is managed by Abel Salinas, a 58-year-old, Cup of Excellence winner and first-generation coffee grower and fifth out of twelve siblings. The farm sits at an elevation of 1900 MASL and consists of 7 hectares of land with around 22,000 coffee trees currently in production. The majority of Abel’s current coffee production is the exotic Typica Mejorado coffee plant, however he also grows some Sidra and H1 Hybrid.
Processing
This coffee is de-pulped at peak ripeness and then dry-fermented for 24 hours before washing. After washing the coffee, Abel immediately places it to dry for approximately 15 days.
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