region-Guacacallo
varietal-Yellow Bourbon
process-Cold Natural
altitude-1800masl
Jon Jader is passionate about producing high-quality specialty coffee. His farm is situated at an ideal high altitude for growing some exotic varieties. This yellow Bourbon shows pronounced yellow tropical fruit characters and sweet, sugary sweetness.
The fermentation was taking place during the dry and cool weather, which stretches out the fermentation window, enhances the aroma and tropical fruit cup profile
Region: Palestina
Varietal: Gesha
Process: washed
Altitude: 1900masl
Mrs Cecilia’s farm, managed by Camilo and Cetina, focuses on high-quality coffee and the genetic conservation of Geisha plants. It uses rotational crops to promote greater biodiversity and shade-grown coffee spaced 2.5 m apart. Harvesting and processing include picking towards the middle branch for uniformity. Washing and soaking with soft 90PPM water to minimise osmotic movement, creating ideal conditions for fermentation to showcase a pure Geish aexpression.
region-Gedeo,Yirgacheffe
varietal-Heirloom
process-Natural
altitude-2200masl
Mengeche Derso, 62, owns and farms 15 hectares at 2,300 MASL in Ethiopia’s Gedeo Zone, producing acclaimed Yirgacheffe coffee with his children.
Coffee from Yirgacheffe is renowned for its berry-like cup profile. The region features lush vegetation due to its warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic methods.
region-Guacacallo
varietal-Aji x Pink Bourbon
process-Honey x Natural
altitude-1800masl
Pico Alto is a project that brings together coffee cherries from local smallholders, processed to showcase the region’s character. It combines Honey Processed Aji, with vibrant tropical fruit, and Natural Processed Pink Bourbon, with berry flavors and depth. The result is a complex, fruit-forward cup with tropical and berry notes, balancing sweetness, acidity, and a lively finish.
region- Las Ventanas
varietal- Pacamara
process- Natural
altitude-1600masl
Saul Murcia owns Finca Las Ventanas in El Salvador’s Chalatenango region, where about 4,500 coffee trees grow alongside citrus trees. Coffee is typically honey-processed and dried on African beds for 20–33 days. Harvest labour is scarce.
Chalatenango, the "valley of water and sand", is El Salvador's coolest, northernmost region. Although the country's best coffees traditionally came from the west, Chalatenango's Pacamara won the Cup of Excellence in 2007, spotlighting the region and the variety.
Coffee: San Luis, Moises Chaguala
process: Washed + Natural
Degrees brix is the measurement of dissolved solids in a liquid, in particular natural dissolved sugars. When it comes to selecting the perfectly ripe coffee cherry, the brix value, cherry colour and moisture content play an integral part in ensuring only the sweetest, ripe cherries are selected for processing.
Our 25 Brix blend is a combination of two incredibly sweet coffees that work perfectly together
The San Luis project
The San Luis Project is a community lead initiative to increase the biodiversity of the San Luis region in Southern Colombia and promote a sustainable farming method that allows the production of high quality coffee, while at the same time restoring diversity.
