Coffee Archive

Origin : Ethiopia
Process : Washed
Varietal : 74112, Local Varieties
Region : Sidama, Bensa
Altitude : 2300m
Producer : Keramo Washing Station
Notes : Peach, Jasmine, Lemon

The can is basic so the coffee doesn’t have to be.
Less visual noise, more actual flavor.
Minimal Range: 0% Design. 100% Possession.

Thermal Shock Washed, Orange Gesha, Lightest Roaster Influence - Best brewed with Filter/Turbo
3 key notes: [Orangina, Oleo-saccharum, Neroli]

We're tasting:
Big perfumed citrus aromatics - we're finding neroli oil and yuzu zest. In the cup the citrus continues with an almost effervescent (fizzy) edge to the body and high sweetness, reminding us of Orangina, with a slightly spiced note like pink peppercorn & coriander seed. As it cools becoming more aromatically intense, concentrated like lemon oleo-saccharum, violets and jasmine, and a sherbet esq fizziness.

Anoxic Washed, Sidra, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Wild Strawberry, Dragon fruit, Physalis]

We're tasting:
Intense white florals (reminding us of wild privet blossoms) and honeydew melon on the aroma. In the cup it’s super juicy - we’re getting wild/alpine strawberry, yellow dragon fruit and physalis, in an excellent example of the Sidra variety. As it cools that classic variety character comes out in the form of a sweet/savoury note - like cuore del vesuvio tomato & a hint of basil. Super nice - this’d be a banger iced

Carbonic Macerated Natural, Wild Guji Megadu, JARC 74112/74158, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Crème de Cerise, Blueberry, Lavender]

Continuing our sequence of coffees selected the at the Bette Buna lab during our trip to Addis, this carbonic macerated natural was a real standout. Finding the longer macerated lots too funky for our liking, this lot was in the real goldilocks zone - super interesting process character, integrating boozy liqueur and warming complex spices into the "Megadu Anoxic Profile" as we're starting to define it in the roastery.

We're tasting:
Big maraschino cherry and lavender aromatics alongside pineapple rings. In the cup it's super complex and full - we're getting the syrupy + slightly boozy cherry/marzipan note of crème de cerise, blueberry jam, tinned pineapple, and dried mango. As it cools becoming more complex - we're getting strawberry jam, dark honey, and a warming spiced note akin to rue/passionberry + cloves, with more prominent lavender florals.

Traditional Washed, Wolisho, Dega & JARC cultivars, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Dried Apricot, Lemon Tea, Floral]

We've been buying coffees from SNAP's Chelbesa stations - Danche & Chelbesa One - since year one. Exemplary and consistent quality year on year - SNAP has it dialled, these stations helped put Gedeb on the map as a notable micro-region in its own right, separate & distinct from the neighbouring Yirgacheffe and Kochere.

We're tasting:
Aromatics of lemon shortbread, heather honey and ripe pear, in the cup it's sticky and sweet - we find dried apricot, comice pear and honeydew melon, with a very sweet lemon & osmanthus iced tea as the base. Throughout the cup it's softly floral reminding us of elderflower & dried jasmine.

Traditional Natural, Pacamara, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Raspberry Jam, White Chocolate, Rose]

Our second season buying coffee from Fredy Orantes, and genuinely these might be some of our favourite coffees to come out of Guatemala - it's an origin we never really chase hype farms from, but Finca Buena Vista is one of the gems in the Primavera lineup for sure. Combining a bio-diversity + regenerative agriculture first approach with excellent, excellent quality, Fredy is absolutely smashing it.

While last year presented some heavier, cacao lead funk notes - this year's Pacamara lot from Fredy is lighter and cleaner, though unmistakably a process-lead cup. And it's a true Pacamara - BIGBOY beans, a very fun technical challenge for us as roasters

We're tasting:
Rose turkish delight and fresh picked overripe raspberry aromatics, in the cup it's incredibly sweet - reminding us of white chocolate milkshake, with raspberry jam acidity and pink marshmallow + dried mango flavours. As it cools, becoming more tropical (reminding us of mixed tropical fruit juice) and process lead, with some hints of a boozier, pulpier process note - like kriek lambic

raditional Washed, Primarily SL-28 & SL-34, with some Ruiru 11 & Batian, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Rhubarb, Gooseberry, Whitecurrant]

One of our favourite Kenyans of the 24/25 season returns in fine form, with a slightly different presentation this year - the old-school Kenya currant-tomato axis as a backbone but with a super bright, electrifying acidity and complex herbal/citrus notes.

We're tasting:
Bright & fresh aromatics - tomato leaf, orange zest and lemon verbena. In the cup it's super juicy and bright with classic Kenyan currant notes - we find whitecurrant as the prominent character alongside blackcurrant leaf, white grapefruit & a juicy gooseberry & poached rhubarb backbone. As it cools the acidity and aromatics remind us of a high energy zippy riesling.

Traditional Washed, SL28, SL34, Ruiru 11, Batian. (AA Screensize), Medium-Light Roaster Influence - Best brewed with Espresso
3 key notes: [Grape, Blackcurrant Jam, Cola Bottles]

Honestly, we all love a Kenya espresso. We don't know why we haven't done one earlier. Yes, it's old school - but we're here for it Having hosted Sucafina for a fresh crop cupping of Kenya pre-shipment samples, this lot absolutely jumped off the table at us for its sweetness, with all the rich fruits and jammy notes we love in a a classic Kenya. Nicely rounded, we thought this would be a belter spro without needing screaming acids to be tuned down.

We're tasting:
Classic Kenya espresso aromatics - buttery stewed fruits & caramels, alongside brûléed grapefruit. In the cup it's syrupy and dense with purple grape juice, blackcurrant jam, dark honey and butter as the front notes, and a distinct cola-bottles esq note to the finish. Bright + rich, super nice. 

In Milk - Blackberry Panna cotta

Carbonic Macerated Natural, Bourbon Tekisic, Lightest Roaster Influence - Best brewed with Filter/Espresso
3 key notes: [Cherry Lambic, Pineapple Rings, Mango]

Returning for a second season, we've once again got these wonderful Bourbon Tekisic (an El Salvadoran developed "improved" Bourbon cultivar ) lots from Cynthia Morales. Logistics and planning much better this year - these arrived in good time and have gone straight on the offer, and they are absolutely singing
This carbonic macerated lot is frankly outrageous and really surprised us on arrival - it was nice on PSS but has really opened up now

We're tasting:
Big big process notes on the aromatics - we're finding the boozy fruit notes of a Kriek (Cherry) lambic sour beer, with mixed tropical fruits - like tinned fruit salad. In the cup it's boozy & sweet - the cherry lambic carries through, alongside tinned pineapple rings, passionfruit kombucha, very ripe mango, with vanilla and black tea in the finish. Super fun for the lovers of process-heavy cups

Traditional Washed, Tekisic, Light Roaster Influence - Best brewed with Filter/Espresso
3 key notes: [Plum Jam, Maple Pecan Plait, Syrupy]

Returning for a second season, we've once again got these wonderful Bourbon Tekisic (an El Salvadoran developed "improved" Bourbon cultivar ) lots from Cynthia Morales. Logistics and planning much better this year - these arrived in good time and have gone straight on the offer, and they are absolutely singing and in their prime

This fully washed Tekisic lot is just classic Bourbon through and through - nice rich stonefruits, big body, syrupy and sweet. The quality of this coffee is not in a screaming acidity or ethereal top notes - it's in how sweet and utterly comforting it is.