18 products
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18 products
18 products
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.
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.
![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
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.
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
![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.
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.
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