Morgon – Uraga Raro (Ethiopia) is a stunning example of high-altitude Ethiopian coffee, sourced from the renowned Uraga region in Guji. Known for its unique terroir, this coffee offers an elegant and vibrant flavor profile, with tasting notes of bright citrus, juicy berries, and a delicate floral aroma. The beans are meticulously hand-picked and processed, ensuring exceptional clarity and complexity in every cup.

The natural sweetness, balanced acidity, and silky mouthfeel make it a perfect choice for those seeking a refined and adventurous coffee experience.

This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.

This coffees are processed with a pre fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and ferment with fruits that have been dehydrated and grounded to have a higher concentration of flavors during 5 days anaerobically, and dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavors.

Named after the Bamisa river flowing beside a small collective of farms near Acevedo in Huila, our Rio Bamisa Yellow Geisha celebrates one of the country’s most iconic coffee-growing regions.

Known for its glaciers, volcanoes, and lush biodiversity, Huila offers the perfect conditions for producing remarkable coffee, with rich volcanic soil and varied microclimates that lend each cup a distinctive, layered profile.

Yellow Geisha is a unique mutation within the prized Geisha variety, where the cherries ripen to a beautiful yellow rather than the typical red. Known for its origins in Ethiopia, Geisha is celebrated globally for its delicate floral and fruity profile, often with hints of jasmine, bergamot, and tropical fruit. This yellow mutation maintains the classic floral complexity of Geisha but with a fresh twist, introducing nuanced, tropical sweetness that will captivate any coffee enthusiast.

Producer: Rio Bamisa

Region: Acevedo, Huila

Variety: Yellow Geisha

Process: Natural

Altitude: 1700 - 1800 masl

Harvested: 2024

Cupping notes: Yellow fruits, peach, blueberry, floral, milk chocolate.

Description:
Indulge in the complex, multi-layered flavors of the Corazon de Jesus Catuai Double Anaerobic Natural. This exceptional coffee delivers an intriguing mix of grapes, berry, and marmalade, with an unexpected yet delightful touch of rum and cacao that lingers beautifully on the finish. The flavor profile evolves with each sip, revealing a smooth, fruity sweetness paired with rich, fermented depth.

Produced in the Chirripó region of Costa Rica by John Alvarado at the Corazon de Jesus farm, this coffee is a standout thanks to its unique Double Anaerobic Natural processing method, which enhances the coffee’s natural sweetness and adds a subtle complexity. Perfect for those who appreciate a coffee that’s both bold and refined, with flavors that develop and linger long after the last sip.

Flavor Notes: Grapes, Berry, Marmalade, Rum, Cacao (lingering finish)
Country: Costa Rica
Region: Chirripó
Farm: Corazon de Jesus
Producer: John Alvarado
Variety: Catuai
Processing Method: Double Anaerobic Natural

Region: Dipilto, Nueva Segovia 

Elevation: 1000-1450 masl

About: Finca Buenos Aires, nestled in the scenic Dipilto Mountains of northern Nicaragua near the Honduran border, stands as a testament to the Valladárez family's dedication to coffee excellence. Established by Luis Emilio Valladárez over 50 years ago, this coffee farm spans 75 hectares, with varieties like Maracaturra, Maragogipe, Java, Villa Sarchi, and Caturra cultivated between altitudes of 1200 to 1450 masl. 

Under the management of Luis's son, Olman Valladárez, the farm has flourished, earning accolades in competitions like the Cup of Excellence. Most recently, Finca Buenos Aires secured second place with a natural processed Maracaturra 2023 Cup of Excellence, and a sister farm, Los Alpes, took first place with a washed Geisha. 

Beyond coffee, the Valladárez family's commitment extends to community well-being, sponsoring public health campaigns and organising celebratory events. The philosophy at Finca Buenos Aires revolves around creating a sustainable and familial atmosphere, where everyone involved, from collaborators to consumers, enjoys the fruits of their labour.   

Maragogipe is a natural mutation of Typica that was discovered near the Brazilian city of the same name in 1870. It is prized for its large bean size and unique flavour profile. This natural Maragogipe expresses notes of blackberry, kiwifruit, and milk chocolate. 

Region: Chalcuapa, Santa Ana

Elevation: 1355 masl

About: When the Pacas family first purchased La Esperanza, in 2010, the farm needed some TLC. Having been neglected for years, but showing significant potential, the family decided to undergo a complete renovation program; not only replanting the farm, but also redesigning it in the process. Now, about two-thirds of the way through renovation, La Esperanza has become a large variety garden. Having been divided into 18 separate tablons (individual lots), each growing a different variety; including Pacas, Orange Bourbon, Bernardina, and Mokka, to name a few. Due to the steep gradient, unique micro-climate and biodiversity, and the Pacas family’s hard work, coffees from La Esperanza have placed in the Cup of Excellence competition three times, most recently in 2021. Orange Bourbon is a very rare variety and is a natural mutation of Red Bourbon. When ripe, the cherries turn bright orange with brown spots. 

NOTES: Floral, Fruity, Black Plum, Chocolate

☕ Sumo – Papayo

Producer: Marlon Rojas Pérez
Farm: La Reserva
Region: Pitalito, Huila, Colombia
Variety: Papayo
Process: Washed Anaerobic – Oxidised in Cherry
Altitude: 1,720 masl
Harvest: 2025

🌸 Cupping Notes

Tropical Fruits • Floral • Melon • Mango • Orange • Honey

💬 Description

Another outstanding coffee from Colombian Cup Tasters Champion Marlon Rojas Pérez. A third-generation producer, Marlon left a career as a commercial pilot to join his uncles at La Reserva, their family farm in Pitalito, Huila. Together, they focus on rare Colombian varieties and meticulous processing designed to bring out clarity, sweetness, and expressive character.

The Papayo variety takes its name from the papaya-like shape of its cherry — a natural mutation that offers greater resistance to pests such as broca. Once thought to be a Caturra mutation, Papayo is now believed to be more closely related to Ethiopian landrace varieties. It’s still rare and mostly found in Huila, joining Pink Bourbon and Ombligón as one of Colombia’s “new classics” that are redefining specialty coffee.

This lot underwent 48 hours of oxidation in cherry, followed by 88 hours of sealed anaerobic fermentation with mucilage. It was then washed and slowly dried on raised African beds, resulting in a vibrant, structured, and aromatic cup.

Papayo remains one of the most intriguing Colombian varieties — expressive, elegant, and born from curiosity and craft.

🌿 Ethiopia – Kayon Mountain – Natural Heirloom

Origin:

• Farm: Kayon Mountain Coffee Farm

• Region: Guji Zone, Oromia, Ethiopia

• Altitude: 1900–2200m

Varietal:

• Ethiopian Heirloom (indigenous varieties)

Processing Method:

• Natural (Carefully dried on raised beds for 12–20 days)

Sustainability Commitment:

• Organic farming with shade-grown cultivation

• Reforestation efforts and direct support to local communities

Flavor Profile:

• Bursting with strawberry, tropical fruits, jasmine, and cocoa nibs

• Velvety body, bright and juicy acidity, sweet lingering finish

Roast Level:

• Light to Medium (to emphasize juicy fruit notes and floral aromatics)

Perfect For:

• Pour-over, batch brew, bright espresso, or flash brew iced coffee

Farm Highlight:

• Kayon Mountain is family-owned and operated, committed to full vertical integration from seed to export — ensuring exceptional quality control.

A refreshing and sparkling infusion of dried coffee berry skin and pulp, sweetened with a tiny amount of sugar.

Benti Nenka, Ethiopia, Dry Anaerobic – Mad Professor
Overview:

The Mad Professor series celebrates the bold and adventurous spirit of coffee farmers willing to push boundaries. The Benti Nenka, Ethiopia, Dry Anaerobic is a vibrant and complex coffee offering intense, funky flavors and unique notes derived from meticulous dry anaerobic processing. Perfect for those seeking a truly distinctive cup that challenges conventional coffee norms.

Perfect for: Filter coffee and espresso enthusiasts who appreciate bold, fruity, and unconventional flavors.

Key Features:

• Origin: Ethiopia, Guji
• Processing: Dry anaerobic, delivering an exotic and fruity profile
• Omni Roast: Suitable for both filter and espresso brewing
• Distinct flavor notes: Cherries, blackberry, and a touch of sweetness

Product Details:

Origin & Processing:
Sourced from the Benti Nenka Washing Station in Ethiopia, this coffee showcases the 74114 variety, grown at high altitudes between 2000-2300 meters. The cherries undergo dry anaerobic fermentation for 7-10 days in a controlled, oxygen-free environment at 15-18 °C. This process enhances the coffee's unique fruit-forward profile. After fermentation, the cherries are dried for 15-20 days, ensuring optimal flavor development.

Flavor Profile:
Expect a cup bursting with the juicy sweetness of cherries, the tart richness of blackberries, and an underlying smooth sweetness. Perfectly balanced for adventurous coffee lovers.

Packaging:
Recloseable 250g coffee pouch with an aroma valve to maintain freshness.

Roast Level: Omni roast, versatile for both filter and espresso brewing methods.

Take a step into the extraordinary with this Mad Professor creation—daring, funky, and unforgettable.