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34 products
34 products
Cultivar: Variedad Colombia
Flavour notes: Caramel, chocolate & red fruits
Producer: Elias Roa & Bellanid Sanchez
Country: Colombia
Region: El Pital, Huila
Harvest date: May – June 2025
Process: Washed
A comforting and sweet coffee with flavours of caramel, chocolate and red fruits.
Cultivar: SL28, SL34, Ruiru 11, Batian
Flavour notes: Blackcurrants, blackberries & raisins
Producer: Several smallholders farmers
Country: Kenya
Region: Nyeri
Harvest date: December 2025
Process: Washed
This Kenyan coffee from the Gachatha wet mill has intense fruity flavours of blackcurrants, blackberries and raisins.
Cultivar: K7, SL28, SL34
Flavour notes: Rose hips, hibiscus & red berries
Producer: Several smallholders farmers
Country: Kenya
Region: Mount Elgon
Harvest date: December 2025
Process: Washed
This Kenyan coffee from the Kapsokisio wet mill has intense flavours of rose hips, hibiscus and fresh red berries.
Cultivar: SL28, SL34, Ruiru 11, Batian
Flavour notes: Blackcurrants, blackberries & raisins
Producer: Several smallholders farmers
Country: Kenya
Region: Nyeri
Harvest date: December 2025
Process: Washed
This Kenyan coffee from the Gachatha wet mill has intense fruity flavours of blackcurrants, blackberries and raisins.
Cultivar: Ethiopian heirloom from Coche forest
Flavour notes: Floral, white tea & stone fruits
Producer: Khalid Shifa
Country: Ethiopia
Region: Goma, Jimma
Process: Washed
Harvest date: December 2025
A sweet and intense coffee with lingering intense stone fruit flavours and aromatic floral notes.
Thermal Shock Washed, Orange Gesha, Lightest Roaster Influence - Best brewed with Filter/Turbo
3 key notes: [Orangina, Oleo-saccharum, Neroli]
Luz Ángela and Edinson are some of the masters of high intervention, thumb pressed hard on the scale processing - the epitome of the modern Colombian style. This Orange Gesha lot has been pushed hard in the direction of fresh squeezed citrus oils and perfumed florals, resulting in a super bright and intense cup.
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]
Luz Ángela and Edinson are some of the masters of high intervention, thumb pressed hard on the scale processing - the epitome of the modern Colombian style. This Orange Gesha lot has been pushed hard in the direction of fresh squeezed citrus oils and perfumed florals, resulting in a super bright and intense cup.
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.
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