Latest

Origin :  Colombia
Process : Honey Co-Fermented w/ Wine yeast and Green apple
Varietal : Castillo
Region : Quindio
Altitude : 1400-1500m
Producer : Jairo Arcila
Notes : Apple Soda, Candy, Berries

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 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.