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Brazil Adalgisa Vilela
Cupping Score: 84
Processing: Natural
Altitude: 900 – 1,100 masl
Beautiful sweet syrupy coffee with macadamia & caramel flavours. Full bodied with a hint of chocolate & molasses.
Colombia Java El Roble Microlot
Coffee with beautiful floral rounded body, orange acidity with beautiful notes of peach, jasmine & mango.
Varietal: Java
Processing: Natural
Cupping Score: 89
Colombia Luis Anibal Calderon
Cupping Score: 88
Varietal: Pink Bourbon
Processing: Natural
Farm: Villa Betulia
Altitude: 1,500 - 1,600 masl
Full of flavours, guava, blueberries, roses, raspberry & sweet chocolate. A strong coffee with very well balanced body.
Colombia Luz Dary Polo La Esperanza
Cupping Score: 87.5
Varietal: Caturra
Processing: Extended Fermentation
Altitude: 1,750 - 1,850 masl
Delicate flavours of floral with raisins and plum topped with cacao finished. Creamy with sweet chocolate and juicy orange acidity.
Colombia Popayan Reserved
Region: Popayan
Varietal: Caturra
Processing: Fully Washed
Altitude: 1,700 masl
Medium to bright acidity, tropical fragrance. Sweet chocolate notes and full bodied.
Ethiopia Chelelektu Spring
Cupping Score: 88
Varietal: Heirloom
Altitude: 1,950 - 2,300 masl
Processing: Natural
Sweet, red fruit aromatics meet a citric acidity & creamy mouth feel. This coffee is called ‘Spring’ because it is vibrant & lively, with flavours of orange, grapefruit peel, strawberry jam, rose, & tropical notes like pineapple.
Ethiopia Guji Peaberry Purple
Cupping Score: 89
Varietal: Heirloom
Processing: Natural
Altitude: 1,950 - 2,300 masl
Dark berry aromatics, rich texture, medium weight with flavours of strawberry, mango, passionfruit, blueberry, lychee, crimson grape and a rich fructose like sweetness.
Ethiopia Meteku’s Kochere Supernatural ‘Blue Copper’
Cupping Score: 88
Varietal: Heirloom
Altitude: 1,950 - 2,300 masl
Processing: Natural
Flavours are a combination of high quality dark chocolate with dried blueberries. Very clean with rich sweetness & flavours while hot are of orange, mango skin, pineapple & raspberry, & as it cools it gets deeper & shows more dried blueberry & hints of pineapple.
Ethiopia Yirgacheffe Peaberry ‘Summer’
Cupping Score: 87.5
Varietal: Heirloom
Processing: Natural
Altitude: 1,950 - 2,300 masl
Floral & vibrant aromatics, citric acidity & a juicy mouth feel. This coffee is bright like ‘Summer’ with flavours of orange, melon, plum, lemongrass, as well as tropical notes of mango, pineapple & passionfruit.
Kenya Thageini AB
Altitude: 1,600 - 1,800 masl
Cupping Score: 87.50
Processing: Washed
This coffee stood up for its very clean cup and juicy-creamy mouthfeel. Combined with its malic acidity it showed flavours of red apple, plum, blood orange and blackberry. Its sweetness is rich and fructose like, making this coffee very well balanced.
Nicaragua Olman Valladarez Finca Miraflor
Varietal: Marsellesa
Processing: Natural
Altitude: 1,400 masl
Cupping Score: 87
A bold coffee with aromatics of red fruit & chocolate, juicy mouth feel & red apple acidity. Medium to full weight this coffee has flavours of red fruit like raspberry & strawberry, red apple as well as fig, black currant & dried fruit notes.