Collection: Products

An anaerobic natural Gesha from Campo das Vertentes, with lemongrass, honey and eucalyptus. Producer: Gabriel Lamounier (Fazenda Guariroba)Region: Campo das Vertentes, BrazilAltitude: 1,100 maslVariety: GeshaProcess: Anaerobic naturalHarvest: 2026 Fazenda Guariroba is a century-old farm run by Gabriel Lamounier and his wife Eliza. In 2016, after winning first place in naturals at Cup of Excellence, they decided to commit fully to the farm: applying a scientific approach to growing and developing controlled fermentations with native microorganisms from their own plantations. Today they grow more than ten varieties, work with technologies such as bioreactors and share their knowledge with other producers in the region.

A washed, co-fermented Tabi from Huila, with apricot, mango and honey. Producer: Sergio Aranda Gómez (Finca Anaya)Region: Huila, ColombiaAltitude: 1,600 maslVariety: TabiProcess: Washed, co-fermentedHarvest: 2026 Finca Anaya is a family project in San Adolfo, in the municipality of Acevedo (Huila), with more than three decades dedicated to coffee. It is now run by Sergio Aranda Gómez, a third-generation producer who combines family tradition with innovation. The farm sits between two mountain ranges, at 1,600 to 1,900 metres, surrounded by fruit trees and native vegetation. Sergio selects the cherries carefully and works with controlled fermentation processes, using varieties such as Red Bourbon, Ombligón and Geisha.

A Geisha honey from Rigoberto Herrera, with raspberry, guava and flower honey. Producer: Rigoberto Herrera (Café Granja La Esperanza, Finca Margaritas)Region: Cauca, ColombiaAltitude: 1,752–1,941 maslVariety: GeishaProcess: HoneyHarvest: 2026 Rigoberto Herrera brought some of the first Geisha seeds from Panama and planted them at Finca Margaritas. At first the plant struggled to adapt and yielded very little, and today the Geisha is one of their best lots. Café Granja La Esperanza is known for producing competition lots and for innovating in processing, with a team of chemists and biologists.

A washed Geisha from Rigoberto Herrera, with jasmine, orange and orange blossom. Producer: Rigoberto Herrera (Café Granja La Esperanza, Finca Margaritas)Region: Cauca, ColombiaAltitude: 1,752–1,941 maslVariety: GeishaProcess: WashedHarvest: 2026 Rigoberto Herrera brought some of the first Geisha seeds over from Panama and planted them at Finca Margaritas. At first the plant was slow to adapt and yielded very little; today Geisha is one of his best lots. Café Granja La Esperanza is known for producing competition lots and for innovating with processes, with a team of chemists and biologists.

A washed coffee from Risaralda, suited to espresso, with panela, cherry and dark chocolate. Producer: AgrotatamáRegion: Risaralda, ColombiaAltitude: 1,700–1,900 maslVariety: Castillo, CaturraProcess: WashedHarvest: 2026 This coffee grows under the influence of Tatamá National Natural Park, which regulates the climate with cold winds from the páramo and the warm sun of the slopes, creating a wide temperature range. It is worked with local producers under the technical direction of Agrotatamá, with standardised picking and processing. The result is a balanced, clean cup with lasting sweetness.  

A Caturra from Risaralda with nitro fermentation, tasting of watermelon, white tea and panela. Producer: Julio César Madrid (Café Uba)Region: Risaralda, ColombiaAltitude: 1,400 maslVariety: CaturraProcess: Nitro fermentedHarvest: 2026 Julio César Madrid is the third generation of a coffee-growing family. In 2014 he founded Café Uba to do things differently and move away from Colombia’s traditional coffee model. Today he grows more than 20 varieties across three farms: Riviera, Milán and Buenos Aires. What sets them apart is how they work fermentation and drying: they treat it like a laboratory and monitor temperature, pH and Brix, together with his daughter María Antonia, a biologist who has researched how microbial starter cultures influence flavour. Nitro fermentation starts with an aerobic fermentation. The coffee is then depulped and moves to an anaerobic phase in a reactor purged with nitrogen, which allows very precise control of the fermentation. The whole fermentation lasts between 4 and 6 days. The result is a coffee with the cleanness of a washed and an extra layer of fruit.

A Pink Bourbon with anaerobic fermentation and thermal shock, tasting of strawberry, cherry and vanilla. NotesStrawberry, cherry, vanilla DetailsProducer: Wilton Benítez (Granja Paraíso 92 farm)Region: Cauca, Piendamó, ColombiaAltitude: 1,900 maslVariety: Pink BourbonProcess: Anaerobic fermentation and thermal shockHarvest: 2026 About the producerWilton Benítez, a former chemical engineer, specialises in growing a wide range of varieties and processing them. At his farm, Granja Paraíso 92, he has microbiology laboratories and experiments with anaerobic fermentations and with stabilisation techniques that use abrupt temperature changes (thermal shock).

A Sugarcane decaf from Caldas, with vanilla, honey and cherry. Producer: Several farms in CaldasRegion: Caldas, ColombiaAltitude: 1,600 maslVariety: Caturra, Castillo and ColombiaProcess: SugarcaneHarvest: 2026 Producers in Caldas developed an experimental lot designed for decaf, using high-altitude coffees with higher natural acidity to offset the sweetness that decafs tend to have. Since 2024 the coffee has been re-dried in mechanical silos after decaffeination, which stabilises the bean and extends its shelf life. Sugarcane decaffeination uses ethyl acetate, a compound derived from sugarcane.

A Typica Mejorado from Loja, from the Putushio farm, with lemongrass, jasmine and mandarin. Producer: José Jijón (Finca Putushio)Region: Putushio, Loja, EcuadorAltitude: 2,200 maslVariety: Typica MejoradoProcess: WashedHarvest: 2026 Finca Putushio is a project of José Jijón, a young Ecuadorian producer who runs the farm in the mountains of Loja, in southern Ecuador, with guidance from his father Pepe. José grew up in a coffee-growing family and has handled cupping, quality control and sales; today he manages his own plots. Putushio is the mountain that gives the farm its name, an almost untouched area above 2,000 metres that works as a research station and experimental laboratory. It's a classic washed process: the cherry is depulped on the day it is harvested, washed with spring water and dried slowly on raised beds.

A washed coffee from Sidama by Tamiru Tadesse, with bergamot, peach and black tea. Producer: Tamiru Tadesse (Alo Coffee)Region: Bensa, Sidama, EthiopiaAltitude: 2,100–2,300 maslVariety: JARC 74158Process: WashedHarvest: 2026 Tamiru Tadesse was born in Alo, a small village in Bensa, in Ethiopia’s Sidama region. Before coffee he was a university lecturer and an electrical engineer. In 2020 he founded Alo Coffee with his wife Messi, to give the coffees of his area and its smallholders the recognition they deserve, and in 2021 one of his first lots won first place at Cup of Excellence Ethiopia with 90.60 points. Today he works with smallholders through several processing stations and combines traditional methods with anaerobic fermentations and techniques using must, mucilage or husk.

A natural from Sidama by Tamiru Tadesse, with pineapple, white grape and jasmine. Producer: Tamiru Tadesse (Alo Coffee)Region: Bensa, Sidama, EthiopiaAltitude: 2,100–2,300 maslVariety: JARC 74158Process: NaturalHarvest: 2026 Tamiru Tadesse was born in Alo, a small village in Bensa, in Ethiopia’s Sidama region. Before coffee he was a university lecturer and an electrical engineer. In 2020 he founded Alo Coffee with his wife Messi, to give the coffees of his area and its smallholders the recognition they deserve, and in 2021 one of his first lots won first place at Cup of Excellence Ethiopia with 90.60 points. Today he works with smallholders through several processing stations and combines traditional methods with anaerobic fermentations and techniques using must, mucilage or husk.

A floral, fruity natural from Yirgacheffe, with jasmine, peach and cherry. Producer: Metad CoffeeRegion: Yirgacheffe, EthiopiaAltitude: 2,200 maslVariety: HeirloomProcess: NaturalHarvest: 2026 Metad Coffee was founded in 2014 by Aman Adinew and his family, who come from a long coffee-growing tradition. It is one of the pioneers of specialty coffee in Ethiopia and works for quality, traceability and fairer pay for producers. It controls quality throughout the process, from mechanical selection to hand sorting of the beans, and supports farmers with training, financing and coffee seedlings.

A washed, organically grown coffee from Guji that we are repeating for a second year with notes of peach, black tea and citrus.  Producer: Shonora CoffeeRegion: Guji, EthiopiaAltitude: 2,100 mastVariety: HeirloomProcess: WashedHarvest: 2026 Gerba Dogo is produced by Shonora Coffee on a 50-hectare farm in Guji, above 2,000 metres. The Shonora family has been devoted to coffee for more than 40 years; the project is named after its founder, Shonora Gata, who started trading coffee in 1988, and is now led by his sons Adugna and Morkata, both engineers, together with 150 coffee growers from the area. They farm fully organically, without chemical fertilisers, using natural compost and the leaves of the shade trees. The coffee is washed and dried on African beds.

A washed Kenya from Kamavindi Coffee Lab, with a 36-hour dry fermentation, tasting of pink grapefruit, floral notes and honey. Producer: KamavindiRegion: Nyeri, KenyaAltitude: 1,700 maslVariety: SL28, SL34, Ruiru 11 and BatianProcess: WashedHarvest: 2026 Kamavindi Coffee Lab is an export company run by the Mbature family and based in Embu, which connects smallholders and cooperatives in Kenya with specialty roasters. Peter Mbature, from the family’s third generation, built a cupping lab and training centre at the Kamavindi farm in 2022, where producers taste their coffee and see how cultivation and processing affect flavour.  

A clean Kenya with marked acidity, with grape, honey and mango.Producer: Rungeto Farmers Cooperative Society (Karimikui washing station)Region: Kirinyaga, KenyaAltitude: 1,700 maslVariety: SL28, SL34, Ruiru 11 and BatianProcess: WashedHarvest: 2026Karimikui is one of the three washing stations of the Rungeto Farmers Cooperative Society, on the slopes of Mount Kenya, in Kirinyaga. The cooperative was founded in 1953 and brings together more than 3,500 smallholder farmers. The coffee grows between 1,700 and 1,900 metres above sea level, on volcanic soils rich in nutrients. After selective picking, the cherries are washed with a double fermentation and a soak in clean water, then carefully dried on raised beds.

A juicy, bright Kenya, with orange, blackcurrant and black tea. Producer: Rungeto Farmers Cooperative Society (Kii washing station)Region: Kirinyaga, KenyaAltitude: 1,700 maslVariety: SL28, SL34, Ruiru 11 and BatianProcess: WashedHarvest: 2026 The Kii washing station belongs to the Rungeto Farmers Cooperative Society, in Kirinyaga. Rungeto was founded in 1953, brings together more than 3,500 smallholder farmers and runs three stations: Kii, Karimikui and Kiangoi. Kii takes its name from the river that runs past the station, which supplies the cold mountain water used to wash the coffee. Each farmer grows around a third of a hectare and hand-picks only ripe cherries, on farms at 1,310 to 1,900 masl on red volcanic soils.

A washed Geisha from La Aurora farm in Chiriquí, with hibiscus, red grape and orange blossom. Producer: Roberto Brenes (Auromar Coffee, La Aurora farm)Region: Chiriquí, PanamaAltitude: 1,600 maslVariety: GeishaProcess: WashedHarvest: 2026Auromar Coffee is a family project in Piedra Candela, in the highlands of Chiriquí, led by Roberto Brenes and dedicated to specialty coffee since 2006. Its main farm, La Aurora, covers about 30.5 hectares between 1,570 and 1,770 metres; much of it is planted with Geisha and the rest is kept as tropical mountain forest. The cherries are hand-picked at optimum ripeness, and the farm works with several processes: washed, natural and anaerobic fermentations. At Best of Panama it won first place in Washed Geisha in 2013 and in Natural Geisha in 2016.

A washed Geisha from the Elida farm, on the Barú volcano, with jasmine, melon and apricot. Producer: Wilford Lamastus (Finca Elida)Region: Barú Volcano, Boquete, PanamaAltitude: 1,900 maslVariety: GeishaProcess: WashedHarvest: 2026 The Lamastus family has been growing coffee in Boquete, Panama, for more than 100 years. It is now run by Wilford Lamastus together with his son, Wilford Jr., with three farms on the slopes of the Barú volcano: Elida, El Burro and Luito. Elida is one of the highest in Panama, is surrounded by cloud forest and part of it lies inside Volcán Barú National Park; they grow mainly Geisha there, along with Catuai and some Typica. Their coffees have won Best of Panama several times, and this lot is grown at Elida.