Semi-wild local landraces grown in the forests of Agaro, Ethiopia. Picked by smallholders who deliver to Duromina washing station to be processed. Mechanically demucilaged using water conserving Penagos system & dried on raised beds. This lower intervention process (recently being referred to as "zero-fermentation") results in bright florals, malted-milk candies, & oolong.

Kurume, Dega, & Wolisho varieties grown by smallholder farmers on garden plots in Chelbesa, Gedeb, Ethiopia and delivered to the Chelbesa washing station (owned by Habtamu Fikadu Aga and his company Kuri Mountain Coffee) to be processed. Processed as a traditional washed, submerged fermentation in tanks before being washed & dried on raised beds, creating an articulate classic profile we love, juicy & bright, like white champagne peach, floral honey, and sencha tea-like qualities.

Ají from Marlon Bolaños' farm, The Three Brothers which he manages with his two brothers, Hemerson & Pedro in Acevedo, Huila. Though a relatively low intervention process with a short 12hr. fermentation time, the resulting profile is notably fruity with flavours of cream soda, pineapple and sage.