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![Fredy Orantes' Buena Vista Pacamara [25/26] - Traditional Natural - Guatemala](http://kultivarcoffee.com/cdn/shop/files/guatemala_fredy_orantes_buena_vista_pacamara.png?v=1785662757&width=1500)
Fredy Orantes' Buena Vista Pacamara [25/26] - Traditional Natural - Guatemala
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.
Traditional Washed, SL28, SL34, Ruiru 11, Batian. (AA Screensize), Medium-Light Roaster Influence - Best brewed with Espresso
3 key notes: [Grape, Blackcurrant Jam, Cola Bottles]
Honestly, we all love a Kenya espresso. We don't know why we haven't done one earlier. Yes, it's old school - but we're here for it Having hosted Sucafina for a fresh crop cupping of Kenya pre-shipment samples, this lot absolutely jumped off the table at us for its sweetness, with all the rich fruits and jammy notes we love in a a classic Kenya. Nicely rounded, we thought this would be a belter spro without needing screaming acids to be tuned down.
We're tasting:
Classic Kenya espresso aromatics - buttery stewed fruits & caramels, alongside brûléed grapefruit. In the cup it's syrupy and dense with purple grape juice, blackcurrant jam, dark honey and butter as the front notes, and a distinct cola-bottles esq note to the finish. Bright + rich, super nice.
In Milk - Blackberry Panna cotta
![Las Tres Hermanas Tekisic FW [25/26] - Traditional Washed - Nicaragua](http://kultivarcoffee.com/cdn/shop/files/nicaragua_las_tres_hermanas_fw_2026.png?v=1785662758&width=1500)
Traditional Washed, Tekisic, Light Roaster Influence - Best brewed with Filter/Espresso
3 key notes: [Plum Jam, Maple Pecan Plait, Syrupy]
Returning for a second season, we've once again got these wonderful Bourbon Tekisic (an El Salvadoran developed "improved" Bourbon cultivar ) lots from Cynthia Morales. Logistics and planning much better this year - these arrived in good time and have gone straight on the offer, and they are absolutely singing and in their prime
This fully washed Tekisic lot is just classic Bourbon through and through - nice rich stonefruits, big body, syrupy and sweet. The quality of this coffee is not in a screaming acidity or ethereal top notes - it's in how sweet and utterly comforting it is.
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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