Girma Tamiru

Hambella Washed Varietal – Dega, Kudhume and Wolisho varietalsPreparation – WashedLocation – Guji zoneAltitude – 1900-2200 maslImporter - DR Wakefield Hambella was founded by brothers Aman and Michael Adinew — Aman previously ran quality control at the Ethiopia Commodity Exchange and set up the country's first speciality coffee lab, so this farm was always going to be about doing things properly. It's a big operation for the Guji zone, 200 hectares with a core team of 28 that swells to over 700 come harvest, 70% of them women, and there's a real effort to bring smallholders in the area up to speed too, working alongside agronomists to improve their own coffee. This natural lot is processed just over the border in Gedeb, Gedeo zone, dried slowly on raised beds for 21 days and turned by hand throughout, which is where all that jammy sweetness and fruit character comes from. Grown between 1900–2200m from a mix of Dega, Kudhume and Wolisho varietals, and scoring an impressive 87 points! Tasting notes are complex and include peach, lime and chocolate.

La Pastora by Horsham Coffee Roaster Varietal – GeishaPreparation – Anaerobic - two stage fermentationLocation – Santa Maria, TarrazuAltitude – 2000 maslImporter - Horsham Coffee Roaster / IAC In early 2026, we bought a one-hectare coffee farm high in the mountains of San Lorenzo, in Tarrazú, Costa Rica. La Pastora is the first land we’ve ever owned, and it comes after six years of working alongside producer Carlos Montero, his daughter Marianella and her husband Perry, whom we’ve visited almost every year since 2020. The farm is made up of two parcels joined by a strip of high-altitude rainforest covering 1.44 hectares. The 2026 harvest yield was very low and we have a limited amount of this stunning Geisha anaerobic natural available. The coffee went through the following post harvest process: 1) Careful hand harvesting to select ripe cherry 2) Overnight aerobic fermentation for 18 hours in a cool dark space 3) Coffee was washed using cold, mountain spring water 4) Anaerobic fermentation took place in sealed containers for 48 hours 5) Coffee was dried on raised tables under a polytunnel to slow This process has helped to create intense, complex fruit flavours, and we are very proud of our first ever coffee from our farm! Tasting notes include peach, elderflower, honey and a hint of tropical fruits.

Costa Rica - La Karola Geisha Natural Varietal – GeishaPreparation – NaturalLocation – San Pedro, TarrazuAltitude – 1500-1900 maslImporter - Horsham Coffee Roaster We are super excited to be sourcing our Costa Rican Tarrazu coffees directly. We source our Costa Rican coffees directly in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we first visited in February 2020. These producers are located in the West Valley, Central Valley and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report. Farm Overview This stunning natural comes from a small section of the farm planted with Geisha varietal trees. The Mora family owns the farm and covers an area of 4 hectares in total split into different farm sections. The family has owned the farm since 1960 and is now managed by Steven Mora. It's a family operation, and his parents and sisters are also involved in the production of their coffee. Steven and his sisters: The 4-hectare farm is planted mainly with the Catuai varietal although they are experimenting with some other varietals, including Geisha, in small amounts. They are focused on working in harmony with nature and don't use pesticides or herbicides on the farm. When we visited in December 2022 we were so impressed by the amount of wildlife in and around their farm and spotted many bird nests in the coffee trees which is always a great sign! The view across the farm: Harvesting and Processing: This stunning microlot comes from Geisha varietal trees planted on a small section of the farm. The coffee was carefully hand harvested ensuring only ripe cherry was selected. After harvest the coffee was floated using a water-based system that removes defects. Cherry was then laid out to dry on raised beds under a solar dryer, a type of open-sided greenhouse. This protects the coffee from harsh direct sunlight and keeps it dry just in case of rain. The drying process took 25 days and during daytime hours the coffee was turned every 45 minutes and any noticeable defects were removed by hand. Once dried the coffee was packed into large plastic bags and stored for 1 month before the fruit was removed. Tasting Notes: This is a stunning high cup score natural processed Geisha varietal. You can expect a wide range of complex tasting notes, including peach, raspberry and honey Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

Coffee Bird Decaf Varietal – Bourbon, Caturra and a small amount of GeishaPreparation – WashedLocation – Antigua, Acatenango, HuehueAltitude – 1500+ maslImporter - Coffee Bird Dreams is a decaf from several farms processed using the Sugar Cane method resulting in a sweet, balanced decaf. It’s a blend of Strictly Hard Bean lots from Antigua, Huehuetenango and Acatenango in Guatemala, made up of Bourbon, Caturra and Typica with a small touch of Gesha. All the lots are washed and dried on patios. It’s decaffeinated using the sugarcane process, where ethyl acetate derived from sugarcane gently lifts the caffeine out while keeping the beans’ natural sweetness and character intact. It’s a versatile coffee that works just as well in milk drinks as it does brewed as a filter. Tasting notes include Toffee, milk chocolate and goji berries