Variety: SL28, SL34, Ruiru II y BatianProcess: WashedRegion: NyeriAltitude: 1,700 m.a.s.l.Sensory profile: Pink grapefruit, Floral, HoneyProducer information: The Iria‑Ini Kiamwangi Washed lot comes from the Kiamwangi Factory, one of three washing stations operated by the Iria‑Ini Farmers’ Cooperative Society (FCS) in Mathira Constituency, Nyeri County, Kenya. The factory serves hundreds of smallholder farmers, some with as few as 100 coffee trees, who deliver their cherries on foot, or motorcycle (boda boda). The farms sit between 1,700 and 1,900 meters above sea level, and the lot is composed of SL28, SL34, Ruiru II, and Batian varieties.Once ripe cherries arrive at Kiamwangi Factory, they are sorted, depulped, and undergo a 36‑hour dry fermentation. The coffee is then thoroughly washed with fresh water and sun‑dried on raised beds for 14 to 21 days, with careful turning and hand‑sorting to ensure consistency.
Variety: HeirloomProcessing: WashedRegion: GujiAltitude: 2,100 – 2,300 maslTasting notes:
Producer information:
Gerba Dogo is grown on a 50-hectare farm in the Guji region, at over 2,000 meters above sea level, and it's produced by Shonora Coffee.
The Shonora family has been dedicated to coffee for more than 40 years. The project is named after its founder, Shonora Gata, who started trading coffee back in 1988. Today it's led by his sons, brothers Adugna and Morkata, both engineers who work hand in hand with 150 local farmers.
We especially love the way they farm: fully organic, with no chemical fertilizers, making the most of natural compost and the leaves that fall from the shade trees. A washed coffee, dried on African beds, that captures the purity and floral character of the Guji region. We're happy to be working with it for the second year in a row.
Variety: CastilloProcess: Extended washedRegion: Calarcá, QuindíoAltitude: 1,400 maslTasting notes: Raspberry, coconut, pomegranate and pineapple
Producer information:
Julio César Madrid is the third generation of a coffee-growing family. In 2014 he founded Café Uba with a clear idea: to do things differently and move away from Colombia’s traditional coffee model.
Today Uba grows more than 20 varieties across more than 200 hectares, spread over three farms: Riviera, Milán and Buenos Aires.
Their signature is the way they work with fermentation and drying. At Uba, fermentation is treated like a laboratory: they monitor temperature, pH and time throughout the process. Julio works with his daughter, María Antonia, a biologist who has researched how microbial starter cultures influence flavour. This meticulous work has earned them national and international recognition and a presence in barista championships.
About the process:This is an extended washed process using “culturing”, a directed fermentation similar to the way yoghurt is made. After selecting only very ripe cherries, the coffee ferments for 72 hours in a bioreactor with selected microbial cultures, which guide flavour development while temperature, pH and time are monitored. It is then washed to preserve the clarity and sweetness of the fruit, dried slowly and rested so the aromas can integrate. The result is a coffee with a very tropical character, yet clean and vibrant.
Variety: JARC 74158Process: NaturalRegion: Bensa, SidamaAltitude: 2,100 to 2,300 maslTasting notes: Pineapple, white grape, jasmine
Producer information:
Tamiru Tadesse was born in Alo, a small village in Bensa, in Ethiopia’s Sidama region. Before dedicating himself to coffee, he was a university professor and an electrical engineer. In 2020 he founded Alo Coffee with his wife Messi with a clear goal: to give the coffees of their area and the smallholder farmers behind them the recognition they deserve.
In 2021 with one of their first lots they won first place at the Cup of Excellence Ethiopia with a score of 90.60.
Today they work with smallholder farmers through several processing stations. Tamiru is known for his curiosity: he combines traditional methods such as washed and natural with anaerobic fermentations and techniques using must, mucilage or cherry husk to bring out very different profiles. This is a very expressive coffee, a sweet, fruity and aromatic natural.
Variety: JARC 74158Process: WashedRegion: Bensa, SidamaAltitude: 2,100 to 2,300 maslTasting notes: Bergamot, peach, black tea
Producer information:
Tamiru Tadesse was born in Alo, a small village in Bensa, in Ethiopia’s Sidama region. Before dedicating himself to coffee he was a university professor and an electrical engineer. In 2020 he founded Alo Coffee with his wife Messi with a clear goal: to give the coffees of their area and the smallholder farmers behind them the recognition they deserve.
In 2021 with one of their first lots they won first place at the Cup of Excellence Ethiopia with a score of 90.60.
Today they work with smallholder farmers through several processing stations. Tamiru is known for his curiosity: he combines traditional methods such as washed and natural with anaerobic fermentations and techniques using must, mucilage or cherry husk to bring out very different profiles. This is a very elegant coffee, a delicate and aromatic washed.
Variety: SL28, SL34, Ruiru 11 and BatianProcessing: WashedRegion: KirinyagaAltitude: 1,700 maslTasting notes: Orange, blackcurrant and black tea
Producer information:
This coffee comes from the Kirinyaga region and is processed at the Kii washing station, which belongs to the Rungeto Farmers Cooperative Society. Kii takes its name from the river that runs beside the station and the cold mountain water used to wash the coffee comes from it.
Rungeto was founded in 1997 and today runs three stations: Kii, Karimikui and Kiangoi. Hundreds of smallholder farmers deliver their cherry there. Each one farms around a third of a hectare with about 400 coffee trees and hand-picks only the ripe cherries.
The coffee grows between 1,310 and 1,900 masl on the region’s red volcanic soils which add complexity and structure to the cup. We like it because it is juicy and bright, a classic Kenyan profile.
Variety: CaturraProcessing: Nitro fermentedRegion: QuindíoAltitude: 1,400 maslTasting notes: Watermelon, white tea and panela
Producer information:
Julio César Madrid is the third generation of a coffee-growing family. In 2014 he founded Café Uba with a clear idea: to do things differently and move away from Colombia’s traditional coffee model.
Today Uba grows more than 20 varieties across three farms: Riviera, Milán and Buenos Aires.
Their signature is the way they work with fermentation and drying. At Uba, fermentation is treated like a laboratory: they monitor temperature, pH and Brix throughout the process. Julio works with his daughter, María Antonia, a biologist who has researched how microbial starter cultures influence flavour. This meticulous work has earned them national and international recognition and a presence in barista championships.
About the process:Nitro fermentation starts with an aerobic fermentation. The coffee is then pulped and moves to an anaerobic stage in a nitrogen-flushed reactor, which allows very precise control of the fermentation. The full fermentation can last between 4 and 6 days. The result is a coffee with the clarity of a washed and an extra layer of fruit.
