JARC 74110 & 74165 varieties grown by Musa Abalulesa, his brother, & a few neighbours, in Agaro, Ethiopia. Processed as a traditional (for Agaro) washed & dried on raised beds, the resulting cup is distinctly "Agaro" with buttery texture, & a delicate and tea-dominant profile with flavours like sencha, apricot florals, and honey-melon.

This lot consists of both Pink Bourbon & Gesha, grown by Davinson Toro, a young producer raised on the family farm he now manages, La Esmeralda, in Acevedo, Huila, Colombia. Whole coffee fruit was submerged underwater in a sealed barrel for 24-30hrs before being depulped, then dry fermented for 12hrs., double washed and dried slowly over two weeks.

SL28 & SL34 from Gaturiri washing station, where members of Barichu Cooperative deliver their ripe cherries to be processed. Using the double washed method common in Kenya, with a two-day fermentation prior to the second soak, resulting in a jammy profile with resinous fruits, including blackcurrant, melon, pomegranate, & hibiscus.