DECAF - LIFE AFTER DEATH - Brazil

Colombia, HuilaVarietal: Pink BourbonProcess: Washed, Thermal ShockAltitude: 1850masl Blood Orange, Bergamot, Lemon Meringue The Quebraditas project, spanning two adjoining farms in the mountainous Oporapa region of Huila, Colombia, has become a celebrated hub for rare cultivars and innovative post-harvest processing. Spearheaded by passionate producer Edinson Argote alongside Luz Angela Rojas, the 18 hectare estate sits at an optimal altitude of 1600 to 1850 metres above sea level. While the original family plot, Chorro Alto, maintains traditional varieties, the dedicated Quebraditas acreage focuses entirely on exotic lots, including prized selections like Sidra, Laurina, Maragesha, and Orange Bourbon. Driven by a commitment to elevate the reputation of Oporapa, Argote pairs strategic shade canopy management and organic soil nutrition with highly technical processing methods. These advanced techniques, frequently utilising precise oxidation phases, specific yeast inoculations, and meticulous thermal shock washes, lock in distinct flavour profiles. The resulting coffees yield complex, dessert like sweetness and vibrant stone fruit or floral notes, establishing Quebraditas as a shining example of modern, quality driven Colombian viticulture.

A washed Kenyan lot from Ruthagati Coffee Factory in Nyeri County, grown at high elevation. Raspberry, Ribena, and lemon curd notes bring a bright, classic Kenyan profile.

A washed Red Bourbon from Mutambu Commune in Burundi's Mumirwa region, processed by Migoti Coffee for cherry blossom, green grape, and tinned pear notes.

Kenya + Tinganga, Kiambu CountyVarietal: Batian, Ruiru 11, SL28, SL34Process: WashedAltitude: 1830masl Black Currant, Demerara, Black Tea The Sasini Estate AB Lot is a high quality coffee grown at 1,830 metres above sea level on the 260 hectare Tinganga Farm in Kiambu County, Kenya. Owned by Sasini PLC, which has grown coffee in the Kenyan Highlands since 1952, the estate utilises rich, deep red volcanic soil to cultivate Batian, Ruiru 11, SL28, and SL34 varieties. Harvested between October and December by some of the farm's 300 employees, the ripe cherries are fully washed, fermented for 12 to 16 hours, and sun dried on raised beds for 2 to 3 weeks before undergoing on site quality cupping. Managed with a focus on sustainability, the farm employs eco friendly practices such as reusing pulping water, planting shade trees, and turning decomposed coffee pulp into organic fertiliser.