Bestsellers

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.

Farm: La Dinastía
Region: San Adolfo, Huila, Colombia
Producer: Wilder Lazo
Variety: Marageisha
Process: Anaerobic Washed
Altitude: 1480-1550 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Thyme, Lemongrass, Dark fruits
Flavor: Thyme, Blackcurrant, Spice
Aftertaste:  Thyme, Blackcurrant
Mouthfeel: Smooth and berry-juice like

Processing
Coffee cherries underwent a 90-hour anaerobic chilled fermentation. After pulping, the coffee is packed into blue fermentation tanks, which are constantly chilled by spring water that flows through the farm at around 16 °C. This process extends the fermentation to 90 hours without creating funkiness or heavy flavors. The coffee cherries are then washed and dried.

Farm: Finca El Progreso
Producer: Bilibran Tello
Region: Cusco, Peru
Variety: Geisha and SL09
Process: Washed
Altitude: 2300 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Camellia, Sugarcane
Flavor: White grapes, Sugarcane juice
Aftertaste:  White grapes, Sugarcane
Mouthfeel: Juicy and smooth

Processing:
Bilibran’s coffee is selectively hand-picked at peak ripeness. The process begins with a 48-hour “in-cherry resting” period, during which the cherries are spread on mats over raised platforms in the shade. This intentional stage allows for internal metabolic changes and controlled oxidation, enhancing sweetness and developing the coffee’s characteristic spicy complexity. During this time, the family performs a second manual sorting to remove any damaged cherries.

Once the 48-hour rest is complete, the cherries are density-sorted via flotation. After depulping, the beans—still rich in mucilage—are placed in GrainPro bags for a 48-hour anaerobic fermentation. This hermetic environment enables precise development of flavor precursors.

The coffee is then washed and moved to drying beds under direct sunlight, where it is frequently raked for 12 to 15 days. Finally, it undergoes a 3 to 5-week “reposo” period to stabilize the sensory profile and allow the spicy notes to reach full maturity.

About the farm:
In Acconcharcas, Cusco, a new generation of growers is transforming local coffee. Among them is Bilibran Tello Quispe, who manages his farm, El Progreso, at an exceptional altitude of 2,300 masl, evolving his father’s traditional legacy into specialty coffee.

His journey began with a focus on Geisha, but he later discovered a fortunate surprise: through the organic exchange of seeds among neighbors, SL-09 (known as “Geisha Inca”) had also taken root in his fields. Motivated by improved financial returns, Bilibran reinvests his earnings into infrastructure to optimize wet milling and drying. His work is grounded in ancestral values—he practices Ayni, a system of mutual aid, and Minka, collective work for the community. With total dedication, Bilibran ensures his coffee reflects the unique high-altitude quality of Inkawasi.

Ethiopia - Chelchele Station, Heirloom, Natural

Producer: Chelchele Station
Origin: Ethiopia, Gedeb
Process: Natural
Variety: Heirloom
Altitude: 2000 masl
Roasted for: Filter

Kenya - Kanjathi AA, Washed, SL28, SL34, Ruiru 11

Producer:  Kanjathi AA
Origin: Kenya, Murang’a
Process: Washed
Variety: SL28, SL34, Ruiru 11
Altitude: 1750 masl
Roasted for: Espresso

Origin: Panama
Tasting notes: Granny Smith, Raspberry, Almond, White Flowers
Process: Washed
Varieties: Geisha
Producer: Lerida Estate, Maria Antonella Amoruso

This Geisha is cultivated with passion by producer Maria Antonella Amoruso, nestled between 1800 and 1900 meters above sea level in the magnificent Boquete region, Finca Lerida is one of the oldest and most prestigious coffee plantations in Panama.

This grand cru reveals a very balanced, smooth and clean cup. It is distinguished by a silky texture reminiscent of tea, enhanced by a delicate touch of citric acidity.

In the cup, its lively and floral aromatic profile opens with bright notes of Granny Smith apple and raspberry juice, harmoniously balanced by the sweetness of almond and an elegant bouquet of white flowers.