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.

SL28 from Karatu washing station, where members of Gitwe Farmer’s Coop deliver their ripe cherries to be processed. A traditional take on washed processing, with a signature 72hr. double soak, resulting in a crisp and clean profile with a refreshing redcurrant, mango, & melon-like character.

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.