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.

A delightful mix of SL28, SL34, Ruiru 11, and Batian grown by farmers organized around the Kii washing station as a part of Rungeto Cooperative in Kirinyaga, Kenya. The factory itself was constructed in 1995, located at the foot of Mt. Kenya. The Kii River, which runs nearby, gives the factory both its name and clean water. With honeydew and refreshing concurrently herbal and resinous forest berry, this lot is a nice example of Kii's harvest for this year.