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Origin: Kenya
Tasting notes: Redcurrant - Sencha Tea - Orange
Process: Washed
Varieties: Batian, Ruiru 11, SL28, SL34
Producer: Gathaithi Cooperative

Kenyan coffees are known for their acidity, but the Gathaithi AA impresses here with the precision with which its acidity is defined.

Originating from Nyeri County, in the heart of Kenya's highlands, this coffee is produced by the farmers of the Gathaithi Cooperative, around the washing station of the same name. This cooperative thrives in an environment characterized by volcanic soils and the cool climate of the highlands, and today has more than 1,600 farmers.

In the cup, you'll find the signature of Kenyan coffees: a crisp, juicy, and precise acidity… but above all, a sensation of clarity. The redcurrant arrives first, with that acidity reminiscent of small red berries, almost crunchy. Then the tasting lingers and becomes more delicate, a note of sencha tea adding elegance to the cup. Finally, the orange takes center stage, the acidity becoming softer and juicier.

Origin: Peru
Tasting notes: Jasmine, Honey, Black Tea, Orange Zest
Process: Dry honey for 36 hours then wash
Varieties: SL9
Producer: John Saenz

Guided by the ancestral traditions of the Incahuasi cooperative, producer Jhon Saenz cultivates his coffee in total symbiosis with the Peruvian ecosystem of the Pacaybamba valley, applying agroforestry principles and organic fertilization methods shared within his community.

In the heart of this isolated region southwest of Cusco, where the extreme altitude delays the harvest until November and December, he is actively involved in the revival of Geisha Inca. This local mutation of an Ethiopian grape variety, once neglected for its low yields, expresses exceptional quality here thanks to cultivation under the shade of native trees, which preserves biodiversity and local wildlife.

His approach is based on the sacred concepts of Minka and Ayni: collective work and daily mutual aid instilled by the elders of the community, allowing agricultural practices to be perfected from generation to generation.

For this micro-batch, the carefully float-sorted cherries undergo a 36-hour dry fermentation in their own mucilage (Dry Honey Ferment). This eco-friendly method, ideal in this cool climate, stabilizes the aromas while reducing environmental impact. It is followed by a final wash and a 10- to 12-day drying period.

In the cup, this exceptional coffee reveals a remarkably elegant and clear profile: it opens with deep notes of black tea and jasmine, enhanced by the vibrant freshness of orange zest. This floral and fruity complexity is enveloped by the rich and comforting sweetness of honey, offering a harmonious and refined sensory experience.

Origin: Colombia
Tasting notes: Wild Cherry, Red Plum, Blackberry, Chocolate
Process: Natural
Varieties: Sidra
Producer: Cafe Granja La Esperanza, Rigoberto Herrera

Grown on the Potosí farm of Granja La Esperanza, this natural Sidra offers an intensely fruity cup.

The attack reveals a structured, vinous acidity, supported by a lovely sweetness that perfectly balances the whole. Wild cherry brings a juicy vibrancy, followed by red plum and blackberry, which enrich the palate with remarkable fruity depth. The long, enveloping finish unveils nuances of chocolate that bring roundness and balance.

The body is creamy, the finish lingering. A coffee with the typical signature of Granja La Esperanza

Origin: Panama
Tasting notes: Green Tea, Jasmine, Lemon, Apricot, Almond
Process: Washed
Varieties: Geisha
Producer: Bambito Estate, Priscilla Amar de Gonzále

Perched between 1,600 and 1,800 meters above sea level, at the foot of the Barú volcano, Bambito Estate Coffee is a family-run plantation located in the province of Chiriquí, Panama. For over a century, the Amar Gonzalez family has cultivated coffee there with passion. Today, the fourth and fifth generations carry on this legacy, guided by the Kaizen philosophy, a constant quest for improvement and respect for the land.

The farm makes a point of working sustainably, by repurposing coffee by-products and supporting the local community, including a nearby primary school.

It is in this unique place that this Geisha, cleansed of great purity, was born.

In the cup, it reveals notes of green tea, jasmine, lemon, apricot and almond. An elegant and precise coffee, reflecting family expertise and an exceptional Panamanian terroir.

Origin: Panama
Tasting notes: Granny Smith, Raspberry, Almond, White Flowers
Process: Washed
Varieties: Geisha
Producer: Lerida Estate, Maria Antonella Amoruso

This Geisha is cultivated with passion by producer Maria Antonella Amoruso, nestled between 1800 and 1900 meters above sea level in the magnificent Boquete region, Finca Lerida is one of the oldest and most prestigious coffee plantations in Panama.

This grand cru reveals a very balanced, smooth and clean cup. It is distinguished by a silky texture reminiscent of tea, enhanced by a delicate touch of citric acidity.

In the cup, its lively and floral aromatic profile opens with bright notes of Granny Smith apple and raspberry juice, harmoniously balanced by the sweetness of almond and an elegant bouquet of white flowers.