This microlot from Sitio Penha, owned by Luis and Carliane in Minas Gerais, Brazil, produces 400 sacks of green coffee a year. Coffees are recognized as high quality and are processed naturally.

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This Brazilian coffee from Agropecuaria Muñiz explores experimental processing methods to enhance tropical flavors with a chocolatey finish. They began experimenting with fermentation in 2019, and the quality of experimental lots has improved each year.

Estrella Divina is a cooperative project in the San Ignacio region of Peru, harvested May to October and profiled for release by December. Operating at 1600 - 2000 meters, the blend includes Caturra, Catuai, and Pache, pulped and dried at farm level before sorting, grading and preparing for export.

Estrella Divina

Serra Negra is a 136 hectare farm in Patrocinio, Minas Gerais that grows various crops and rears cattle but specializes in coffee. Itagiba Ferreira Cortes Neto is passionate about agriculture and coffee; he attended an agriculture course at 15 and studied agricultural sciences at the Federal University of Goiás. He started with seven hectares and his first coffee plant in 1984, which still produces coffee.

Serra Negra

Fazenda Pantano is owned by the Naimeg family, established by Gerson Naimeg in 1965. The farm, with 394 hectares, grows several varietals including Yellow Catuai. This lot offers a blend of chocolate, banana bread, and macadamia nut flavor notes.

Fazenda Pantano

Decaffeinated coffee sourced from farms around Galaeras Volcano in Colombia, using Ethyl Acetate derived from sugar cane fermentation for decaffeination.

Galeras Decaf

This lot of Red Catuai was selected and harvested with ripe red cherries, fermented, washed, and dried on raised beds. The flavor vibrancy reflects the plant's health and terroir. The farmer's approach includes producing bioles for fertilization without the use of herbicides.

Las Truchas

Fresh crop from Juan's farms, La Claudina and El Encanto, located near Bolivar in Antioquia. The farms house varieties like Caturra, Castillo, Tabi, Variedad Colombia, and Geisha. Juan's hands-on approach includes living by the farm, working the land, and experimenting with coffee processing.

La Claudina

Beautiful example from Caballero with a dense winey cup profile. Cherished for its unique micro lot, remarkable organisation, and meticulous attention to detail yielding great coffees year after year.

El Puente

A washed Java with a delicate, floral and complex profile, featuring notes of dried fruit and brown sugar. Techniques from African soaking contribute to its quality.

Mogola Java

The Familia Garcia’s farm 'Jaguara' in Campo das Vertentes, Brazil has been producing coffee since 2001, focused on sustainability and better living conditions for its workers, cultivating Yellow Catuai, Acaia, and Mundo Novo trees.

Circles

Duromina, established in 2011 in Agaro near Jimma, Ethiopia, has progressed from producing lower-grade naturals to high-quality lots. Their coffee, grown at altitudes over 2000m, is depulped using Penago Ecopulper to conserve water and then soaked and dried on raised beds.

Duromina

These elegant and complex from El Encanto outshine other process-forward Colombian lots with their remarkable complexity, sweetness, and acidity.

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