Ethiopia — Duwancho

Ethiopia — Gatta 168 Hour Anaerobic Provenance The penultimate release in our 10-Year series, and a glimpse into the future of Ethiopian coffee. This Gatta lot pairs the vibrant fruit character of Sidama with a more experimental approach to processing. A 168-hour cold fermentation opens up new possibilities for flavour, while retaining the qualities that make Ethiopian coffees so distinctive. Explore our full 10-Year series. Process Ripe cherries are harvested, before being sealed in GrainPro bags and submerged in tanks of cold water for 168 hours. Once fermentation is complete, the cherries are transferred to raised African beds to dry, resulting in a clean and balanced cup bursting with vibrant fruit. This process has evolved from an early experiment at Gatta, where the sealed bags were placed directly in the river, with cold water flowing over them throughout fermentation. The approach was refined for this lot, using water-filled tanks to maintain the low temperatures needed for the extended fermentation. It’s an early step in Daye Bensa’s exploration of longer, controlled fermentations. And with a cherry colour sorter, stainless steel tanks and dark drying room now in place, there’s plenty of scope for further experimentation in future harvests. A peek at the possibilities ahead for post-harvest processing in Ethiopia.

Tanzania — Edelweiss Estate Kent Selected at Doddengooda Estate in Mysore, India, Kent KP9293 was originally prized for its resistance to coffee leaf rust, while retaining the classic sweetness associated with the Typica varietal. Whole cherries are pre-fermented for 24 hours beneath black tarpaulins to enhance sweetness and body before drying slowly in the sun over 25-26 days. Dried coffee is then transferred to hermetic storage until milling. The result is a silky smooth cup, full of ripe stone fruits and a boozy richness.

Colombia — Maria Rodriguez This SL28 is naturally processed, with a 48-hour anaerobic fermentation playing a key role in developing its depth of flavour. Ripe cherries are harvested, floated and sorted before being placed in sealed tanks, where the controlled fermentation builds richer fruit character while retaining SL28’s signature clean profile. The cherries are then slowly sun-dried on raised beds for 20–30 days, turned regularly to ensure even dehydration and prevent over-fermentation. The result is a distinctly tropical expression of SL28: ripe mango, butterscotch sweetness and a rounded, creamy mouthfeel.

Colombia — CGLE Sudan Rume Provenance The next release in our 10-Year Series takes us to Valle del Cauca, where Café Granja La Esperanza has spent decades exploring the possibilities of Colombian coffee production. This naturally processed Sudan Rume is a rare example of a variety prized for its distinctive floral and tea-like character. Grown across La Esperanza’s network of farms, the coffee reflects the group’s long-standing commitment to exploring unusual varieties and refining the processes that bring out their potential. Explore our full 10-Year series. Process Sudan Rume is one of coffee’s rarer varieties, known for its floral aromatics and bright, tea-like character. Here, Café Granja La Esperanza uses a carefully controlled natural process that brings further depth to these characteristics. Only cherries at peak ripeness are selected before undergoing a floating process to remove lower-density fruit. The cherries are then assessed for their natural sugar content before beginning a two-stage fermentation. They first ferment in open tanks for 48 hours, followed by a further 72 hours in sealed tanks, allowing the fermentation to develop greater depth and complexity. After fermentation, the cherries are mechanically dried for 8–12 days at 38°C. Once dried, the coffee is rested in climate-controlled storage at 18–19°C, allowing it to stabilise. With vibrant blueberry notes and fresh lemongrass aromatics, the finished coffee demonstrates the remarkable diversity of flavour found in Colombian coffee.