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18 products
Ecuador Hakuna Matata Mejorado Washed:
In the cup, we find an abundance of tart white grapes and beautifully layered jasmine florals. As it cools, a bright red cranberry sweetness rises to the surface, alongside rooibos tea and red currant.
Producers: Local producers surrounding Bukeye washing station
Varietal: Field Blend, likely Red Bourbon and Mibirizi
Process: Washed
Tasting notes: Fresh Oranges, Cola Syrup, Orange Blossom
Producer info and cup notes:
Located on the outskirts of Bukeye Village in Kayanza at 1,760masl, Bukeye washing station was the very first operation Long Miles built. Bukeye lives and breathes coffee, most of its population are coffee farmers and the surrounding producers receive both a cherry payout, and yearly premiums for quality consistency.
In the cup, the cola spice notes hit first, abruptly countered by a bright orange blossom floral. As the acidity starts to peak, fresh and ripe oranges pop up, settling in with more spice and black tea notes on the finish. A strong oolong tea note crops up just in the final sips of this one, similar to a puer tea orange.
![Shyira Anoxic Washed [25/26] - Rwanda](http://kultivarcoffee.com/cdn/shop/files/rwanda_shyira_washed.png?v=1775998807&width=1500)
![Shyira Anoxic Washed [25/26] - Rwanda](http://kultivarcoffee.com/cdn/shop/files/Shyira2018IMG_6788.webp?v=1775998807&width=1500)
Anoxic Washed, Red Bourbon, Light Roast - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest
The Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results.
Returning for its third season, we've got the two anoxic lots from Shyira. This year in a reversal of fortune, we're preferring the anoxic washed lot - we're finding really bright, clean acids and an incredible sweetness.
We’re tasting:
Aromas of grapefruit curd, panela and white florals. In the cup it's got a zippy bright acidity with heaps of structure - we're finding ripe whitecurrant, floral heather honey, hibiscus milk tea, golden raisin and stewed plums. As it cools we get a gentle note of darjeeling tea alongside a brioche sweetness, like vanilla pain suisse.
Traditional Washed, Fragencia, Light Roast - Best for Filter/Pourover/Turbo Espresso
Another LaREB banger and one we're particularly excited for - this lot absolutely stunned us on a blind, coded sample and was an instant buy, and the more we've learned the more we're intrigued. The agronomist at LaREB is one of the original suppliers of Sidra & Mejorado seeds from the Nestle Ecuador breeding plot, but he brought a third variety to Colombia, which Herbert is also growing at at his 575 farm - "Fragencia" - which only a few select producers have had access to, Luis Camacho included.
We’re tasting:
Orange blossom, pomegranate and lychee aromatics. In the cup it’s juicy and unctuous - we’re getting lime curd, ripe lychee (almost rambutan) and honeydew melon, alongside ripe summer berries and white sugar. Super complex - as it cools we get peach, oolong, orange & lime boiled sweets, and a hint of fresh basil leaf.
The Story:
Fragancia is likely a hybrid of Sidra [Ethiopian landrace] x Catimor [Disease resistant Timor Hybrid x Caturra cross]. It's definitely got some of that Sidra cup profile - the basil hint in the finish is a real tell, but none of the Allium taste you can often find in Sidras.
Anoxic Washed, SL9, Light Roast - Best for Filter/Pourover/Turbo Espresso
This coffee holds the joint place with one other upcoming release as one of the best samples we tried in 2025. And in that joint podium place - they're both the same variety. SL9, locally known as "Inca Gesha" - looks to be SUPER interesting.
We've been saying "Peru is the new Panama" - and SL9 is the variety to watch.
We’re tasting:
Incredibly deep and rich floral aromatics - like coffee blossom and night blooming jasmine, as well as buddha’s hand citron zest. In the cup it has the sweetness of raw wildflower honey, white peach and juicy comice pear, a buttery body, and bergamot and lemongrass hints adding lift. The acidity is multifaceted but broadly citrus driven - we find meyer lemon while hot & yuzu on cold. It tastes like the platonic ideal of an Ethiopian washed coffee.
The Story:
A recent research piece from Christopher Feran on SL9, traces it as a cultivar selected at Kenya's Scott Laboratories (the origins of SL-28 & SL-34) in the 1930s that was never commercially distributed due to its susceptibility to Coffee Berry Disease. This variety was among Ethiopian-legacy germplasm distributed to tropical research stations across the Americas, including Peru's Tingo Maria Experimental Station. Variety trials conducted from the 1950s onward saw this material planted across the surrounding highlands before spreading through the country as farmers migrated and propagated from seed. Buyers recognising distinctly Ethiopian cup characteristics naturally assumed it was Gesha, likely a Panamanian accession, and the name stuck - but it's now reaching international acclaim.
Floral and syrupy, tasting like chamomile, sweet lime and macadamia. Lingering ripe pear in the aftertaste.
Origin: Honduras
Region: Delicias, El Paraíso
Producer: Los Cedro
Elevation: 1350-1500 masl
Variety: Parainema
Process: Anaerobic Washed
Roasted for: Filter, also delicious as a light roasted espresso
We are excited to present you Danilo Sanchez's new harvest, a sweet and syrupy coffee sourced through Semilla that supports producers in the area.
Danilo Sánchez began growing coffee 15 years ago, when he was a young man who helped his father on the coffee plots his family-owned. Learning the craft from him until in 2009 his father passed down a plot of land to him. Danilo planted his first coffee plants, and with his initial earnings, he reinvested to expand his crops, to the five hectares he has now.
Danilo is the third generation of coffee growers in his family. For them, coffee growing is a tradition handed down generation to generation. He grows coffee not only out of tradition but also out of genuine passion and love for coffee. Each year, Danilo's family strives to produce high-quality coffee for others to enjoy. However, labour shortages present a significant challege; each season, they face uncertainty over whether they will have enough workers to harvest their crops. Climate change also adds to the difficulties, affecting their yields and cultivation practices.
Danilo also extends his gratitude to those who buy their coffee, recognizing how crucial their support is for his family’s livelihood. Coffee cultivation has provided them with what he and his family need, but Danilo’s long-term goal is to keep his plots in excellent, productive condition.
Cherries are harvested at peak ripeness and then go through a 50-hour anaerobic fermentation in sealed plastic bags. After being de-pulped, coffee experiences a 38-hour dry fermentation. Afterwards, it is dried for 20 to 25 days under sunlight with a plastic cover to regulate the temperature.
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