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58 products
Farm: Santa Juana
Region: Puno, Inambari, Peru
Altitude: 2,000 Meters Above Sea Level
Process: Washed
Harvest: September 2025
Notes: Grape, Currant Jam & Cacao.
Joaquin Lipa's Bourbon is an all-around fantastic coffee. His coffee is bigger on the body, medium+ sweetness & an acidity that lightly sparkles. In the cup we get notes of juicy dark fruit like Malbec grape, currant, pluot, blueberry and the like. It's a layered profile with a well rounded and full feel hinting at cacao with a tropical perk. Mr. Joaquin Lipa is presenting a very good example of Bourbon near its best.
Traditional Washed, JARC Cultivars and Jimma Landraces, Lightest Roaster Influence - Best for Filter/Pourover/Turbo Espresso
3 key notes: [Peach Iced Tea, Lemon Bun, Wildflowers]
Simon and Merlith's farm is in the Jaén province, planted in early 2020 with Ethiopian landrace and JARC lines alongside the more "classic" Latin American cultivars, with roughly half the property preserved as primary forest. Working as Falcon's country manager, Simon's years of quality improvement work with Peruvian smallholders led him to permanently relocate in 2019. His previous role as Head of Sourcing for Falcon gave him the global connections to obtain seedstock with germlines from Jimma, Sidama and Yirgacheffe, hence the name Las Etiopes ("The Ethiopians").
We’re tasting:
Super bright and sweet aromas - lemon curd, fresh white florals and butterscotch. In the cup the first impression is of peach iced tea, with a buttery body, layered florals and supporting notes of dried apricots, chamomile and lemongrass. As it cools that buttery caramel note becomes quite brioche-y, with the lemon curd it give the distinct impression of lemon iced buns.
Traditional Washed, SL28/SL-34/Ruiru 11/Batian, Lightest Roaster Influence - Best for Filter/Pourover/Turbo Espresso
3 key notes: [Blackcurrant, Poached Rhubarb, Violet
Traditional Washed: Selectively picked cherries are delivered by smallholders to Gakuyu-ini Factory, where they are sorted at intake, then pulped in the afternoon with the parchment fermented overnight. The parchment is then washed with density sorting, with the top grades sent for a secondary soak in fresh water of around 16 hrs, before moving to raised beds to dry over 8 - 14 days, weather dependent.
We're tasting:
Really classic Kenyan aromatics - blackcurrant & apple cordial, some floral black tea like darjeeling. In the cup it's like hot vimto - all the purple fruits, with a hint of baking spice and pomegranate molasses, alongside lemon verbena and a floral note that reminds us of parma violets. As it cools, the acidity resolves to a really juicy malic note like poached rhubarb. Emblematic of type
Traditional Honey, Sidra, Lightest Roaster Influence - Best brewed with Filter (excellent batch brew or pourover option). Work as a great spro with rest
3 key notes: [Grape Jelly, Melon, Passionfruit Curd]
We got the opportunity to return to the esteemed Finca Maputo, who have successfully seen some podium finishes in the Taza Dorada (Best of Ecuador competition) as well as placing in the Cup of Excellence. Run by two retired Medicines San Frontières doctors (Henry is from Ecuador, his wife Verena is from Switzerland - but they met during their time working as rural doctors in Burundi, showing that coffee and the lands it grows in can facilitate connections in pretty magical ways), Maputo specialises in excellent honey processed lots, with plots growing H9, Sidra, Mejorado, and SL-28. Having released the SL-28 as an LCF exclusive, we're dropping the other lot we purchased from them - a super fun Sidra honey. Really unique flavours - all the big purple jammy notes we might expect from a funky natty, but none of the acetic acid we'd expect with the funk. Purple and clean?? Wild
We're tasting:
Big passionfruit, bubblegum and grape aromatics. In the cup it's super sweet - we're getting purple grape juice, a white sugar sweetness (together, it reminds us a little of shloer), with supporting notes of nectarine, honeydew melon, and blackcurrant, alongside lemon/lime soda. Super bright and sweet, as it cools becoming a little more textural and less acidity driven- we're finding passionfruit curd & the grape note becomes more like grape jelly. Everything about it screams like it should be funky, but it's elegant, clean and delightful
Anoxic Natural, Gesha, Lightest Roaster Influence - Best for Filter. Turbo-espresso or pourover
3 key notes: [Blueberry Jam, Tropical, Lavender]
We welcome Yoiner to the offer after he took over his Aunt Marisela's Rosado plot, and with it we swiftly became fans of his work. While Colombia harvests biannually, Yoiners Gesha tends to only produce an exportable crop once a year - and this lot absolutely jumped off the table at us tasting like an old-school natty eth. We're thinking of 2018 Banko Gotiti natural as a particularly specific reference
All the berry, tropical, floral notes we expect from the concept of a natty Eth, yet distinctly also a Colo Gesha. Banger
We're tasting:
Raspberry jam aromatics alongside lavender and honeysuckle. In the cup it's straight blueberry jam, with tropical notes of soursop, papaya and ripe guava, alongside lemon zest and a hint of coriander seed, super juicy and long. As it cools the florals become more defined, and the blueberry note persists hot to cold.
Negusse Debela established the Danche processing station in 2019, and impressively, within just a few years, he transitioned from a computer company to a coffee business, quickly rising to become one of Ethiopia's leading exporters of premium specialty products. The company operates three coffee washing and processing stations in Gedeo, Kochere, and Chelelektu, with no partner washing stations in Uraga (Guji) and Nensebo (WestAr-si).
Located on a hillside at a high altitude, the Danche processing station sources coffee from approximately 650 smallholder farmers in the surrounding three regions of Kubi, Sisota, and Sike—less than half the amount sourced by its sister washing station, Chellbessa. The region is also known for its dense semi-forest vegetation, providing ideal conditions for shade-grown coffee, contributing to its unique and excellent flavor. Product quality is continuously improved through perfect washing and natural processing, as well as the creation of special experimental batches. Ethiopian Landrace, as a local variety, is a plant population that has naturally developed and adapted to specific local environments over a long period, typically without human intervention. This is the result of natural selection and the accumulation of genetic diversity within a specific geographical area, making it highly suitable for local conditions.
This batch of 2026 new season washed Ethiopian cherries uses hand-picked and sorted red cherries. After peeling, they are soaked in fermentation tanks for 72 hours, then washed in washing tanks and soaked in soaking tanks for 4 hours. Afterward, they are laid out on raised beds and slowly air-dried for 10 days.
During cupping, this washed Ethiopian cherries exhibit white floral aromas, full-bodied peach flavors, and bergamot notes.
The 2026 new harvest of Sidamo coffee beans, air-freighted, has arrived. Having sourced these beans for seven consecutive years, we are still captivated by their excellent flavor. Starting with a 2020 ranking of 2nd and 3rd place (74110) at the Ethiopian COE, and two years later being acquired by producer Daye Bensa, Sidamo's quality has become increasingly stable after four years of management. Manager Hagos believes that Sidamo's high-altitude soil and meticulous ripening and processing at the processing station are key to maintaining its high quality, a goal the team consistently strives for.
Sidamo is a small town in the Albertona region, located in the Sidamo district of the Southern Nationalities Continent in Ethiopia. While various crops such as sugarcane, bananas, and spices are grown here, coffee is the main cash crop. With an average altitude of 2200 meters, higher than other coffee-growing areas in Ethiopia, its coffee is considered a high-altitude coffee. Rumudamo Trading PLC owns 840 hectares of plantations, employs over 600 workers, and produces 350,000 kilograms of coffee annually.
On the palate, the aroma is delicate, with hints of orange blossom, Shine Muscat grape juice, and lychee.
Both the Haru and Danche processing stations were established by Negusse Debela. Located at a higher altitude atop Danche, the station's name comes from a landmark giant Warka banyan tree within its grounds. Warka banyan trees typically grow at altitudes of 1400-2500 meters, precisely in the high-altitude coffee-growing regions of Yirgacheffe, Guji, and Haru. With their straight, massive trunks, extremely wide canopies, and smooth, grey-white bark, they are iconic trees at the coffee processing plant, providing natural shade for the coffee drying beds and contributing unique and excellent flavors. Locals consider them sacred trees and never cut them down.
Negusse Debela sources coffee from hundreds of smallholder farmers in the surrounding area. The high altitude and semi-forest shade contribute to their unique flavor profile. They employ perfect washing and natural processing, creating special experimental batches to continuously improve product quality. Landrace is a blend of native Ethiopian varieties, a result of natural selection and the accumulation of genetic diversity within the region, perfectly suited to the local terroir.
During the cupping, you can feel the bright notes of jasmine and perfume lemon, the juicy sweetness of orange, and the aftertaste of Earl Grey tea.
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