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54 products
Variety: Mejorado
Country: Ecuador
Region: Loja
Process: Washed
Altitude: 1900 MASL
Harvest: Late 2025
Producer: Abel Salinas
Farm: Finca Arashi
Roast Level: Light
In the cup
Sweet stone fruits like peach and plums, a delicate florality reminiscent of oolong tea, and fresh lemon. This coffee has an incredibly light body and a clean finish.
About The Producer
Finca Arashi is located in Saraguro, Loja, Ecuador, and is managed by Abel Salinas, a 58-year-old, Cup of Excellence winner and first-generation coffee grower and fifth out of twelve siblings. The farm sits at an elevation of 1900 MASL and consists of 7 hectares of land with around 22,000 coffee trees currently in production. The majority of Abel’s current coffee production is the exotic Typica Mejorado coffee plant, however he also grows some Sidra and H1 Hybrid.
Processing
This coffee is de-pulped at peak ripeness and then dry-fermented for 24 hours before washing. After washing the coffee, Abel immediately places it to dry for approximately 15 days.
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.
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.
Farm: Gachatha Coffee Factory
Producer: Gachatha Farmers Cooperative Society
Country: Kenya
Region: Nyeri
Process: Washed
Variety: Batian, SL28, SL34, Ruiru 11
Notes: Neroli, Cassis Syrup, White Nectarine
Elevation: 2110 MASL
Harvest: November 2025 - January 2026
This coffee was produced by small holder farmers of the Gachatha Farmers Cooperative Society in Nyeri, Kenya. This lot is a field blend of local Landraces, mainly Batian, Ruiru 11, SL-28 & SL-34. Gachatha is the washing station or Factory, managed by Gachatha Farmers Cooperative Society. The washing station is ~2110MASL.
This coffee is processed using a specific Kenya-style process. Ripe cherries are picked, delivered by famers to the washing station, where they are digitally weighed and tracked with the farmer. The cherries are hand sorted from green and defects, before being sent to a depulper. The coffee is then sorted by density, using water, before being sent to tanks. Then its dry-fermented for 20 - 24 hours. Once its ready, its rinsed through washing channels, where its again sorted for density. The coffee is then sent to soaking tanks, where its kept underwater to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.
This is a bright and elegant Washed Kenyan profile. This cup is refreshing with floral Neroli on the nose. When hot there is fragrant White Nectarine, and sweet-tart Cassis Syrup. Exceptionally well-defined, this is a great presentation of one of our favourite coffee regions.
Farm: Gititu Coffee Factory
Producer: Gititu Coffee Growers Cooperative Society
Country: Kenya
Region: Githunguri, Kiambu
Process: Washed
Variety: SL28, SL34, Ruiru 11, Batian
Notes: Sour Cherry, Beaujolais, Oolong
Elevation: 1850 MASL
Harvest: November 2025 - January 2026
This coffee was produced by the small holder farmers and the workers at Gititu coffee factory in Githunguri Sub-County, Kiambu County, Kenya. This lot is a field blend of Landrace cultivars, primarily Ruiru 11, Batian, SL-28 and SL-34. Gititu is one of 8 mills managed by Gititu Coffee Growers Co-operative Society. This wet mill is located at 1850 MASL.
This coffee is processed using a specific Kenya-style process. Ripe cherries are picked, delivered by famers to the washing station where they are hand sorted from green and defects, before being sent to a depulper. The coffee is then dry-fermented in tanks overnight. Its then rinsed through washing channels, where its sorted for density. The coffee is then sent to soaking tanks, where its kept underwater to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.
This is a brilliant and unique profile classic Washed Kenya AA. In this coffee, we find zippy Sour Cherry, with a plush red fruit driven mid palate reminding us of youthful Beaujolais, and green floral Oolong finish. Interesting throughout the whole cup.
Farm: Kii Coffee Factory
Producer: Rungeto Farmers Cooperative Society
Country: Kenya
Region: Gichugu Division, Kirinyaga
Process: Washed
Variety: SL28, SL34, Ruiru 11, Batian
Notes: Guava, White Grapefruit, Hibiscus
Elevation: 1630 MASL
Harvest: October - December 2025
This coffee was produced by the small holder farmers and the workers at the Kii coffee factory in on the border of Kirinyaga County, Kenya. This lot is a field blend of Landrace cultivars, primarily Ruiru 11, Batian, SL-28 and SL-34. Kii is one of 3 factories managed by Rungeto Farmers Cooperative Society. This factory is located at 1630 MASL.
This coffee is processed using a traditional Kenyan-style process. Ripe cherries are picked, delivered by famers to the washing station, where they are digitally weighed and tracked with the farmer. The cherries are hand sorted from green and defects, before being sent to a depulper. The coffee is then sorted by density, using water, before being sent to tanks. Then its dry-fermented overnight. In the morning its rinsed through washing channels, where its again sorted for density. The coffee is then sent to soaking tanks, where its kept under fresh water to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.
This Peaberry selection has tropical and fruity modern Washed Kenya PB vibes. In this cup, you get aromatic Guava with a crisp and refreshing White Grapefruit, sweet and sour the finish is effervescent with classic Hibiscus tea. This is a juicy and balanced coffee that were excited to be drinking.
Farm: Danche Washing Station
Producer: SNAP Specialty Coffee
Country: Ethiopia
Region: Gedeb, Gedeo, SNNPR
Process: Hydro Honey
Variety: Kurume, Dega, Wolisho
Notes: Strawberry Creme, Concord Grape, Lime
Elevation: 2110 MASL
Harvest: November 2025 - January 2026
This coffee was produced by the small holder farmers and the workers at Danche Washing Station in Gedeb, Gedeo, SNNPR Ethiopia. This lot is a field blend of Landrace cultivars along with, Wolisho, Dega, and Kurume. Danche is the washing station in Worka Chelbesa, managed by SNAP Specialty Coffee. The washing station is ~2110MASL.
This coffee is processed using a new and innovative method. Ripe cherries are harvested and measured for sugar content. Only fruit with Brix content above 20 is selected. The cherries are mechanically sorted from green and defects, before being floated in ceramic tanks to remove floating cherries. The coffee is then placed on raised beds, and dried in shade for 48 hours. While the coffee is drying, the fermenting tanks are washed and smoked with olive trunks. The whole partially-dried cherries are then placed into the tanks, and quenched with water. The cherries undergo 24 hours of anaerobic fermentation, before being opened and fermented 24 hours aerobically. The cherries are then removed, and placed inside on shaded drying beds, to dry for 25 days.
This is a big and bold high-intervention natural, with a process-driven ferment character. This coffee left off the table with intense Concord Grape jam, Strawberry Creme, and gentle Lime acidity. Vibrant and explosive, this is an exploratory coffee with a lot of energy.
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