Panama — Finca Deborah Echo Geisha

A sugarcane decaf from Vale De Grama smallholders in Brazil, combining Yellow Bourbon, Catuai, and Catucai. Hazelnut, milk chocolate, and a creamy texture make it a classic sweet Brazilian cup at any hour.

Panama + Guatemala — Echo + Santa Irene Blend Inspired by the blends increasingly appearing at the world’s leading brewing competitions, this coffee brings together two Geishas from our 10-Year Series: 60% Santa Irene and 40% Echo. Echo’s floral, tea-like character meets Santa Irene’s bright, fruit-forward profile, creating a blend with greater complexity while retaining the clarity of each individual lot. Echo is a washed lot that undergoes an extended fermentation thanks to Jamison Savage’s ‘Echo’ process. Ripe cherries are de-pulped before being placed in airtight steel tanks, where they ferment in a CO₂-flushed environment for around 50 hours. A portion of the removed cascara is reintroduced to the tank during fermentation, adding another layer of aromatic complexity. Santa Irene is naturally processed, with ripe cherries carefully selected and dried slowly in Cobán’s cool, misty conditions. With rainfall throughout much of the year, the region has no defined dry season, creating a slower drying environment that contributes to the coffee’s delicate, floral character. Together, these distinct approaches create a blend that brings new dimension to both coffees. Roasted by Assembly Head of Quality Claire Wallace, it’s versatile enough to enjoy as a pour over or lighter espresso.

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.