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.

Kurume & Dega varieties grown by smallholder farmers on garden plots in Chelbesa, Gedeb, and delivered to the Danche washing station (owned by Habtamu Fikadu Aga and his company Kuri Mountain Coffee) to be processed. This lot is a traditional washed, submerged fermentation in tanks, then washed and dried on raised beds, resulting in florals like elderflower, alongside a juicy peach complexity.

Danche will return to the menu in a few weeks when more green arrives.

Chiroso from Victor Florez's farm called La Cartagena in Urrao. Though technically a washed coffee, a 48hr whole cherry fermentation, & 60-66hr further in tank ferment after depulping, results in a notably fruit forward take on this Ethiopian landrace transplant, reminding us of things like poached pear, fresh blueberry & orange butter cookie.