Collection: All

The long fermentation softens the cup, with a crisp and juicy quality of red apple backed up by a deep and complex sweetness reminiscent of toffee.

The Huista micro-region is dominated by very small-scale farms, and the Jimenez family farm is no different at only 1.7 hectares.

Cafe Granja’s Sudan Rume varietal carries a distinctive aromatic signature, with clear notes of lemongrass and ginger.

This lot has gone through a double fermentation, first fermented in closed tanks for 20 hours before de-pulping and a further fermentation of 35 hours in open tanks.

Café Granja La Esperanza’s iconic Cerro Azul Geisha; showcasing crisp floral aromatics, followed by a rich berry jam character in the cup.

This lot first goes through 36 hours of fermentation in open tanks, often in cool conditions high on the farm, before being transported down the mountain to the La Esperanza farm for drying.

Felipe Contreras’ experimentation with processing leads to notes of sweet cherry, dark chocolate and caramel in the cup

The cherries for this lot were dried in deeper piles, allowing them to be heated by the energy released during fermentation.

Soft fruit notes and rich sweetness are contrasted with a crisp and juicy acidity in this lot from Finca Potosí.

Café Granja’s ‘XO Natural’ process is part of their innovative program of fermentation techniques.

This washed Pink Bourbon showcases the clear character of the varietal, with soft florals followed by ripe tropical fruit and citrus in the cup.

It was produced at Finca Potosí, Granja’s original farm just outside the town of Caicedonia in the Cauca Valley.

A fruit-forward profile with notes of ripe stone fruit and cascara, enhanced by a further soaking after washing.

Sebastiana is a member of a local female producer cooperative, El Sendero, helping producers to get their highest quality coffees more directly to market.

This blend of Catuai, Caturra and Villa Sarchi was dried directly on raised beds leading to a rich cup profile with notes of dark chocolate, sweet plum and brown sugar.

Rigoberto Borbón’s farm is located on the border of the Chirripó national park, home to incredible biodiversity, and the region’s namesake peak.

El Burro is the sister estate to Elida, located high on the Volcan Baru national park, on the fertile slopes of the extinct volcano.

This selection from the Lamastus family’s El Burro Estate showcases clear white florals atop a fresh base of tightly balanced citrus.

This lot by Angie Lorena Gomez is grown near Planadas in Southern Tolima, and showcases crisp and sweet red apple

The double fermentation washed process allows a crisp red apple character to come through in the cup, alongside a deep caramel sweetness.

A Pink Bourbon by Luis Edgar Camacho, with a unique fermentation protocol emphasising sweet and ripe tropical fruit.

The triple fermentation results in a clean yet full expression of Pink Bourbon, with the emphasis on the ripe tropical fruit character of the varietal, here reminiscent of mango and papaya.

This natural Catuai is reminiscent of creamy milk chocolate, walnut and sweet strawberry jam.

Lucas, together with his grandfather Valdivino, grows Catuai, Topazio and Arara on 50 hectares of land.

This lot by Angie Lorena Gomez is grown near Planadas in Southern Tolima, and showcases crisp and sweet red apple

The double fermentation washed process allows a crisp red apple character to come through in the cup, alongside a deep caramel sweetness.

A soft and clean example of Burundian coffee, with delicate black tea and dried apricot notes.

This lot comes from the Bukeye, Heza and Ninga stations.

A new release from our innovative Brazilian partners at Daterra, with deep forest berries and caramel in the cup.

Unique Guarani varietal lot.

This lot from the Bumba hill has been processed using a natural method.

This softens the typical fresh and bright berry notes into a rich and sweet jam, and rounds out the often slightly herbal finish into dark chocolate.

Our first release of the year from our long term partners at the Long Miles Coffee Project in Burundi.

Here we find ripe and fresh currant notes, followed by the typically Burundi herbal rooibos notes in the finish.

A clean and floral washed Typica, produced in the hills surrounding the town of Chito in Southern Ecuador

Clean floral aromas are followed by crisp citrus and a delicate tea-like finish

Our fifth year working with Lizardo Herrera in Huila; this carefully fermented washed lot is composed of the Pink Bourbon varietal.

Here, we find the distinctive character of Pink Bourbon, enhanced by Lizardo’s fermentation to create a juicy and complex cup, with layers of sweet ripe fruit.

A rich process-driven lot, with notes of ripe berries and sweet chocolate liqueur.

Grown by a small community of Mayan farmers in the Chiapas region of southern Mexico.

The natural process allows a typically sweet and heavy profile to unfold, with notes of dark chocolate and hazelnut joined by sweet cherry in the cup.

Esmeril is grown on the slopes of a dormant volcano in the Cerrado Mineiro region, allowing for excellent quality coffee.

The return of the Acevedo family to our lineup, with a washed Geisha Daisy and Freddy’s new project El Encanto, which is situated in beautiful sourroundings in the Quindio region.

Bright and complex lemongrass and jasmine florals, followed by crisp citrus in the cup, balanced by soft floral honey.

The traditional Brazilian profile is lifted by fresh berries and an intense ripe fruit sweetness.

The Mundo Novo varietal is a natural crossing between Bourbon and Typica.

An rich and ripe natural lot by Muraho Trading Co. and their Gisheke station, driven by stewed berries.

The Gisheke station was purchased by the project in 2017, and refurbished in time for the 2018 harvest.

Our second year working with the Sagastume family in Santa Barbara, Honduras.

This SL28 lot showcases juicy blackberry and raspberry, balanced by a caramel sweetness.

Luis Jimenez’ farm La Isla has placed highly in the Cup of Excellence several times, always with the SL28 varietal.

Luis Jimenez is a third generation coffee producer, and credits his grandmother and grandfather for his success.

A wild and tropical expression of Ethiopia, enhanced by Daye Bensa’s anaerobic fermentation.

The 72 hour anaerobic fermentation has created a new expression.

The Typica varietal brings floral aromas to this rich and sweet lot from the Tarrazu region.

From our long term partners Roger and Alex Ureña at Santa Teresa.

A complex and floral washed lot grown by smallholders surrounding the village of Benti Nenka in Guji.

This cup has a stone fruit-forward profile, with softer florals than those we see further north.

Rich chocolate notes dominate in this lot grown by the Gonzalez family on the slopes of the San Salvador Volcano.

Santa Cristina has been managed by the Gonzalez family for over 40 years.

The natural process results in a clean and soft take on the Kenyan profile, the typical blackcurrant notes softened into a sweet and rich blueberry jam.

Charles is part of the MECOP and Hands On Coffee projects, encouraging farmers to produce differentiated coffees and shorten their value chain.

The natural process of this lot softens the Ethiopian character into notes of stewed berries, taking advantage of the high sugar concentration in the cherries.

Produced by father and son team Mandeyo General Trading Co., at their station outside the village of Bulga.

The character of Java is showcased through crisp and bright florals, while the process enhances notes of ripe tropical fruit

The sweet and rich character of Bourbon complements the heavier notes brought by the process, with notes of milk chocolate and soft stewed fruits.

The first time Moplaco have been able to export a washed coffee from their Kawo Kanin farm, processed at the Sheka mill.

The washed process unveils complex floral aromas and notes of clean and fresh green fruit, like lime and kiwi.

Bright floral aromas are contrasted with complex fruit notes in the cup in this lot from Moplaco’s Yirgacheffe station.

The conditions here, in the high altitude humid forests that run along Ethiopia’s stretch of the Great Rift Valley, lead to excellent raw material.

The isolated heirloom varietal Illubabor 1974 is elevated by a careful process, using sealed bags to create a wild expression

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry

The innovative process creates a wild expression, with coffee juice added to an anoxic pre-fermentation before drying as a honey.

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry

The natural process adds rich complexity to the floral and fresh character Geisha coffees are known for.

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry