Bestsellers

Lot Name: Kii AA
Producer: Kii Factory
Country: Kenya
Process: Washed
Crop date: Jan 2026
Variety: SL28, SL28, SL34, Ruiru 11
Notes: Classic Kenyan, juicy, a bit dark

This is the first release of Kultivar Collabs where we collaborate with aspiring micro roasteries. A playground for creativity, fun and a centerstage to showcase what community is all about.

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Find out more at https://whyso.green/batch/

A cup of coffee consists around 98% water. So the quality of that water has a huge impact on flavor. Water which is too hard can make coffee taste bitter or dry, while water without minerals can lead to flat, dull flavors. The right mineral balance helps extract aromas properly, making your coffee taste clear, vibrant, and well-balanced.

If you want to get the most out of your coffee, start with the water.

ZeroWater filtration
Brewing with the right water for your specific coffee is always tricky, specifically at home or on the go. The ZeroWater filtration systems are very advanced and will turn even the hardest tap water into clear water without dissolved solids.

ZeroWater’s 5-stage filter goes beyond the usual. Where standard filters are designed to improve flavour, this filter removes up to 99.6% of dissolved solids, including heavy metals and other unwanted stuff you’d rather not think about. The result? Clear, clean water that lets your coffee shine. Each filter uses ion exchange technology to strip the water back to its essence; nothing added, nothing lingering. Just refreshing clarity in every cup.

For best results, swap your filter when your TDS meter reads 006 ppm or more. Easy to check, easy to change. For most European households, this will be around 100-150 liters of water, or a maximum of 3 months.

Make sure to add your preferred minerals after filtering your water for the best results when brewing coffee (or tea). For example, use the light roast profile minerals by Third Wave Water for a quick and easy way to create your perfect coffee brewing water after filtering.

Be aware: every filter is tested at ZeroWater before dispatch, so the filter can be a little damp when unpacking.

Origin: Peru
Tasting notes: Jasmine, Honey, Black Tea, Orange Zest
Process: Dry honey for 36 hours then wash
Varieties: SL9
Producer: John Saenz

Guided by the ancestral traditions of the Incahuasi cooperative, producer Jhon Saenz cultivates his coffee in total symbiosis with the Peruvian ecosystem of the Pacaybamba valley, applying agroforestry principles and organic fertilization methods shared within his community.

In the heart of this isolated region southwest of Cusco, where the extreme altitude delays the harvest until November and December, he is actively involved in the revival of Geisha Inca. This local mutation of an Ethiopian grape variety, once neglected for its low yields, expresses exceptional quality here thanks to cultivation under the shade of native trees, which preserves biodiversity and local wildlife.

His approach is based on the sacred concepts of Minka and Ayni: collective work and daily mutual aid instilled by the elders of the community, allowing agricultural practices to be perfected from generation to generation.

For this micro-batch, the carefully float-sorted cherries undergo a 36-hour dry fermentation in their own mucilage (Dry Honey Ferment). This eco-friendly method, ideal in this cool climate, stabilizes the aromas while reducing environmental impact. It is followed by a final wash and a 10- to 12-day drying period.

In the cup, this exceptional coffee reveals a remarkably elegant and clear profile: it opens with deep notes of black tea and jasmine, enhanced by the vibrant freshness of orange zest. This floral and fruity complexity is enveloped by the rich and comforting sweetness of honey, offering a harmonious and refined sensory experience.

Origin: Kenya
Tasting notes: Redcurrant - Sencha Tea - Orange
Process: Washed
Varieties: Batian, Ruiru 11, SL28, SL34
Producer: Gathaithi Cooperative

Kenyan coffees are known for their acidity, but the Gathaithi AA impresses here with the precision with which its acidity is defined.

Originating from Nyeri County, in the heart of Kenya's highlands, this coffee is produced by the farmers of the Gathaithi Cooperative, around the washing station of the same name. This cooperative thrives in an environment characterized by volcanic soils and the cool climate of the highlands, and today has more than 1,600 farmers.

In the cup, you'll find the signature of Kenyan coffees: a crisp, juicy, and precise acidity… but above all, a sensation of clarity. The redcurrant arrives first, with that acidity reminiscent of small red berries, almost crunchy. Then the tasting lingers and becomes more delicate, a note of sencha tea adding elegance to the cup. Finally, the orange takes center stage, the acidity becoming softer and juicier.

Cultivar: SL28, SL34, Ruiru 11, Batian

Flavour notes: Blackcurrants, blackberries & raisins

Producer: Several smallholders farmers
Country: Kenya
Region: Nyeri
Harvest date: December 2025
Process: Washed

This Kenyan coffee from the Gachatha wet mill has intense fruity flavours of blackcurrants, blackberries and raisins.