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121 products
121 products
varietal: 74158
process: slow dry natural
origin: bura morke village, sidama, ethiopia
elevation: 2250-2350masl
roast: light
roasted for: filter and espresso
everything we love about sidama.
this is everything we wanted from a modern, natural process ethiopian. it has florals up front, sweet fruits throughout, with a very fresh finish. the process doesn't overpower the coffee, and allows for a very interesting and pleasant drinking experience. nigusse gemeda won 2020's ethiopia coe 1st place, and with this being our first coffee from them, we can see why. note: this coffee opens up closer to the 60-day mark, so we recommend resting 60 days before brewing.
varietal: 74112
process: golden honey
origin: halo shashamane village, gedeb, ethiopia
elevation: 2000-2150masl
roast: light
roasted for: filter and espresso
complex, fruity, floral, delicious.
one of the tastiest coffees ethiopian coffees we've tried recently, which is a saying a lot considering how much good coffee has been coming from ethiopia lately. despite this coffee's complexity, it retains a very elegant florality throughout, has a very warm fruitiness to it, and has a very clean aftertaste.
varietal: gesha
process: anaerobic natural
origin: palestina, huila, colombia
elevation: 1800masl
roast: light
roasted for: filter and espresso
funky and intense.
a total 180 from the washed gesha from fincal el silencio, this coffee has a funky and intense fragrance with acidity like sour candy, it's a gesha that slaps you in the face. not really something for your morning coffee, but it totally can be if you're into that. really interesting, really fun, but probably not for the washed fans.
varietal: sl28, sl34, batian, ruiru 11
process: fully washed
origin: kirinyaga county, nyeri, mount kenya, kenya
elevation: 1600-1800masl
roast: light
roasted for: filter and espresso
as classic as it gets.
this is a good washed coffee, a classic kenyan. if you haven't tried coffee from kii before, you're in for a treat. if you have, you know exactly what this is. from the 2024-2025 crop, this year's kii is as good as any other. bright acidity, delicate florals, round body, super juicy, and clean. if you like washed coffee, you'll love this. if you don't like washed coffee, you should try this. we're just really big fans of kii, and good kenyans, if you couldn't tell.
varietal: chiroso
process: fully washed
origin: la argentina, huila, colombia
elevation: 1650-1900masl
roast: light
roasted for: filter and espresso
for us, this coffee checks all the boxes. it's expressive, unique, but doesn't stray too far off the path of being a coffee, all while being approachable . we're very impressed by how its terroir is expressed, you can't really miss with this one.
Tasting notes Rose hip, bergamot & iced tea
Region Guji
Farm Sewda Wet Mill
Altitude 1.920 – 2.150 meters
Variety 74118, 74110, 74158
Process washed
About beans:
Sewda Natural Coffee Processing Wet Mill, where this Sawana lot comes from, is located in the region of Oromia, Guji, Ethiopia. It is a purchasing and processing station, where local coffee farmers harvest ripe cherries and deliver them daily. It serves around 600 smallholder farmers in the area. Upon delivery, cherries are weighed, organized, and sorted accordingly. Contributing producers are paid a market price that includes a premium for high-quality selection.
Sewda Wet Mill is owned by Testi Trading PLC, a family-owned company embedded at the origin to supply the specialty coffee industry with high-quality coffee beans. Mr. Faysel together with his family established Testi Trading PLC in 2009. The name ‘Testi’ means joy or Happiness in the Harrari language (it is also the name of Faysel’s middle son). Testi is focusing on quality and long-term relationships, as well as maximizing the potential of Ethiopian Coffee. Their focus is to work with their supply chain of smallholder farms to improve their livelihoods and living conditions.
The present lot followed a washed process. After coffee cherries are delivered to the washing station, they’re carefully sorted and floated to remove any defects, ensuring only the highest quality cherries make it through. The cherries are pulped and fermented for 26-32 hours, then washed and further sorted before being laid out to dry on raised beds.
It takes 10-14 days for the beans to reach their optimal moisture level, and they constantly have to be turned and raked to maintain drying consistency and quality. The beds are also covered every day between 12-3pm to protect the delicate coffee beans from the sun, and again at night as a barrier against humidity.
In the cup, you will find an elevated classic washed Ethiopian profile, expect notes of rose hips, iced tea, and bergamot.
Tasting notes Grapefruit, nougat & orange blossom
Region Genova, Nariño
Farm Marcel Ordonez
Altitude 1.950 – 2.000 meter
Variety Pink Bourbon
Process Double fermented Washed
About beans:
Production, harvest, wet- and dry-milling are all done by the Argote family. Produced without pesticides, the Argote family inspects all coffee trees visually for signs of leaf rust. Transition to regenerative agroforestry on its way. Actively creating a village of specialty coffee producers.
This double-fermented washed Pink Bourbon lot is very clean and complex, with notes of grapefruit, nougat, and orange blossom.
Tasting notes Honey, pecan & lemongrass
Region Mae Chedi, Chiang Rai
Farm Mae Chedi
Altitude 1.300 meter
Variety Chiang Mai
Process Washed
About beans:
Traditionally, Mae Chedi was known primarily for its tea plantations, which were the main source of income for many farmers. While coffee has always been present in the region, it has always been secondary to tea. Today, with the rising demand for Thai specialty coffee, a new generation of farmers is embracing coffee cultivation with a dedication that has set the nation apart as one of the fastest-developing coffee-producing countries.
This year, we have the washed lot from Mae Chedi. One of only a few groups in Thailand to employ a Kenya-style washed, double-fermentation: all coffee is hand-picked, depulped, dry-fermented for 48 hours, wet-fermented for 8 hours, washed with mountain water, then sun-dried on raised bamboo beds. The result is a very clean coffee with typical ‘Asian’ spicy flavors, but combined with a sweetness not often found in other Asian coffees.
Tasting notes Mandarin, galia melon & magnolia
Region Inkawasi, Cusco
Farm Hugo Pareja
Altitude 2.200 meter
Variety SL9
Process Washed
About beans:
Hugo Pareja and his wife, Flor Lopez, a young married couple who are guided by the coffee tradition of Hugo’s mother, have made coffee their main livelihood. Hugo has been growing coffee on his own farm since he was 17 years old. Now at 40, he shares this work with his wife and his three children.
Initially, they cultivated the Typica variety, but 7 years ago, the cooperative, of which they are members, gave them a new coffee seed that was well known for its quality, but without even sharing the name. After 3 years, they harvested their first coffee cherries. The cooperative gave him the good news that their coffee had a very good cup score, but that it could even get better. They gave them more seeds and training to continue improving their processes.
Assistance from the cooperative also included knowledge on how to improve selective picking and monitor fermentation so that they could get the most out of their beans. Over time, Hugo and Flor have become aware of the potential they have in growing this new variety that they now know very well: SL9. They have set up their own nursery of 1000 SL09 seedlings that they hope to plant on another 0.75 hectares in March. It is believed that the original Geisha seeds got cross-pollinated with other varieties from the same area, creating what they have named the “Inca Geisha”, a mutation of the Geisha variety that is unique to this particular environment. Keeping all the stunning flavours of the Geisha but not corresponding 100% genetically with it.
Hugo also grows Typica, Bourbon, Caturra, and Catimor. His farm has organic production, using waste from his own farm and also from raising small animals. Biodiversity and shade are important to him as he’s got different tree species on his farm: pisonay, pacae, barbasco, alder, and pines.
This washed SL9 lot was fermented for only 9 hours after floating and depulping. The result is a complex cup with flavours of mandarin, galia melon, and magnolia.
Tasting notes: Rose petals, apricot & strawberry jam
Region
Farm El Oasis
Altitude 2.150 meter
Variety Geisha
Process Natural
About beans:
In 2017 Fernando Bocanegra is motivated by a great friend of his to start growing coffee. This friend had great experience working in several coffee farms in different roles. Fernando thought about it a lot and finally decided to leave his profession (chef) aside and devote himself to the great world of coffee growing.
They found a farm with exceptional climate and soil conditions, where they knew they would start their new project. El Oasis farm is located at 2,150 meters above sea level in the municipality of Ortega-Tolima. For 6 years, very high quality coffees have been produced at El Oasis. Fernando is dedicated to coffee – the idea that motivated them was always to undertake something different, that would stand out above the traditional coffee production in the area.
For this natural Geisha lot the cherries and handpicked and selected to only keep the ripest ones. After picking, the cherries are floated to remove floaters and foreign matter. Once this is finished, the cherries undergo a short (12h) anaerobic fermentation in plastic tanks at a temperature of 20 – 22 degrees. Then, cherries are dried in marquesinas for 18 – 20 days at an average temperature of 27 degrees, stirring the coffee four times a day for even drying.
The result is an incredibly sweet, clean and complex cup of coffee. Expect flavours of apricot, rose petals, and straweberry jam.
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.
Country: Peru
Region: Amazon
Estate: Miraflores
Variety: Geisha
Plot: Lot 10
Elevation: 1,920 m
Lot: 140
Harvest: August 25 – mid-September 2025
Process: Washed, 100-hour spring-water cold fermentation
Flavor Notes: White Florals, Citrus, Bergamot, Apricot
About Beans:
This year marks our third consecutive year sourcing coffee from Peru’s Miraflores Estate. The washed Geisha from Miraflores has been unanimously loved, thanks in part to the estate’s terroir. Located in northern Peru’s Amazon region, it features high humidity and frequent mist, conditions remarkably similar to those of Panama. Equally important is the meticulous processing led by producer Esther, with strict cherry selection, careful flotation, cold-water fermentation, even turning during drying, and a slow, controlled drying process.
In the 2025/26 harvest season, temperatures at the estate were lower than last year, and the harvest took place about a month later. The cooler climate also resulted in fermentation and drying at lower temperatures—slower and more uniform overall.
With both the maturity of the Geisha trees and the cooler vintage, this season’s washed Shanghua Geisha possesses all the conditions for peak quality. The cup profile faithfully reflects the exceptional weather and terroir of the year: fresh white florals, bright citrus and bergamot, apricot-like sweetness, and a lingering, refreshing rock sugar finish.
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