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.

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.

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.