This coffee features microlots from Ywangan, Myanmar, grown by smallholder farmers from Danu and Pa-O tribes, intercropped with various fruits and nuts.

Myanmar Coffee by Mandalay Coffee Group

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.

This coffee is produced by the Nano Challa Cooperative which focuses on improving coffee processing standards, providing training for over 400 farmers. The coffee is processed with care and showcases quality flavors.

Nano Challa Cooperative Coffee

Pan de Azucar is a microlot coffee showcasing Orlando's dedication. It's known for its clean and super sweet taste with juicy acidity.

Pan de Azucar

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

The Muñiz family, since 1965, emphasizes quality in specialty coffee and has implemented innovative fermentation processes, becoming leaders in this field.

Agropecuária Muñiz Coffee

This coffee from the Yirgacheffe region is known for its fertile soils and high altitudes, consistently delivering outstanding quality. Produced by Getaneh Endale Mengesha, it highlights the efforts to create a sustainable market for coffee.

Yirgacheffe Coffee

This coffee is managed by the Ngiriambu Cooperative and is sourced from around 950 smallholder farmers in Kirinyaga, known for its meticulous washing process.

Kiri Coffee

Juan Carlos's JJMARCK commits to supporting local farmers by buying all the produced cherry, allowing for better consistency and profit. They have grown from producing 6 kilos to over 18,000.

Jose Nicanor Zurita Coffee

Ismeria León cultivates coffee on her 2 hectare farm in the Santa Teresa region, leveraging rich soils and a suitable microclimate. She has gained a reputation for quality through diligent processing.

Ismeria León’s Coffee

Jaguara farm produces unique coffees at high altitudes with volcanic soils. The couple uses natural processing and experiments with fermentation for their concept coffees.

Jaguara Coffee

This washed coffee from Frinsa Estate in West Java delivers exceptional quality with notable flavor notes.

Sarapan Coffee

Edison Ferreira Carson’s farm, Sitio Gourita, is dedicated to high-quality coffee, focusing on sustainable and innovative practices. This coffee reflects decades of expertise and commitment to specialty levels.

Sitio Gourita Coffee

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

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

El Encanto #1

The African Washed Esperanza offers unique depth and elegance through its fermentation process. The estate emphasizes sustainable practices and supports its community.

African Washed Esperanza

This coffee is produced at Cafe Ceres in Tarrazú, focusing on sustainability and quality. Processing involves minimal water usage, flotation sorting, and careful drying to maintain quality.

Los Encinos

This coffee is sourced from the Kii washing station, known for its bright acidity and complex flavors. Its meticulous washed processing results in an intense and delicious profile.

Kii Coffee

Benti Nenka coffee showcases the cultural intrinsic farming methods of southern Ethiopia, emphasizing quality through dedicated partnerships and stunning flavor profiles, marking it as a prime example from the region.

Benti Nenka

This coffee is produced by renowned growers Marysabel and Moises, known for high quality. With a cup score of 85 points, it represents exceptional standards in coffee production.

Mixed Lot Catuai

Luis Carlos Guzman is a third-generation coffee farmer known for his excellent reputation. His farm El Diviso, located in Huila, focuses on high-quality coffee production.

Luis Carlos Guzman Coffee

This microlot from a single farm features high-quality coffee with rich flavor profiles due to a meticulous processing method. The estate has a history of excellence in specialty coffee.

Caballero

Unit Fourteen is a Caballero washed Catuai, showcasing a different expression from the same land. This coffee is fruity and candy-like, produced with emphasis on quality and environmental sustainability.

Unit Fourteen

Luz Helena’s coffee reflects her dedication to specialty coffee, driven by quality and sustainable farming practices. The cherries are selectively harvested and go through meticulous processing.

Luz Helena Coffee

The Gatomboya factory, located in Nyeri, is managed by the Barichu Farmers Cooperative Society and processes cherries from around 700 smallholders. The factory is known for strong management and community support.

Coffee from Gatomboya Factory

Gatomboya reflects the unique terroir near Mount Kenya, resulting in bright and complex flavor profiles due to the region’s volcanic soil and careful processing.

Barichu Gatomboya AA

El Durazno is a coffee from Francisco's farm in Masaguara, Honduras. Established in 2009, it focuses on specialty production through collaboration with local producers for quality improvement and market access.

El Durazno

This Rwandan coffee from the Mahembe washing station is a standout with intense fruit and festive spice. It's processed meticulously, ensuring high quality.

Santa Claude

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

Puyango coffee is cultivated by passionate farmers in Ecuador's mountains. It reflects the family's commitment to sustainability and innovation in coffee production.

Puyango Coffee

The Frinsa Estate coffee showcases quality through meticulous processing and unique fermentation methods, providing distinct flavor profiles.

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