Peru | Ebert Huaman

A black honey Red Catuai from Gregorio Espinoza at Finca Voller in Pasco, Peru. Red apple, citrus, and dark chocolate notes give it a sweet, structured cup.

PRODUCER: Edinson Argote FARM : QuebraditasREGION : HuilaALTITUDE : 1850 MASLVARIETAL : CaturraPROCESS : Strawberry Co-fermentedFLAVOUR NOTES : Strawberry laces, yoghurt, berry compote Roasted weekly on Wednesday for dispatch Thursday Edinson Argote’s journey into speciality coffee began at a buying station in Acevedo, Huila, where he developed an interest in cupping and sensory evaluation. Working alongside some of Cauca’s most innovative producers, he went on to lead quality and processing control before establishing his own farm. Today, Edinson runs Quebraditas Coffee Farm with his family, cultivating rare varieties including Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso and Laurina. His approach combines technical precision, experimental processing and a commitment to exploring new expressions of flavour. Only ripe cherries are selected before flotation and an initial 12-hour oxidation. The coffee is then depulped and fermented for 24 hours to remove the mucilage, followed by a 72-hour fermentation with ripe strawberries and selected yeast, maintained below 25°C. The coffee is washed, mechanically dried for 42 hours at 38°C, then stabilised in protective bags. This carefully controlled process is designed to develop vibrant fruit character, sweetness and complexity in the cup.

REGION : Mbare ALTITUDE : 1,800 MASL VARIETAL : Red Bourbon PROCESS : Washed FLAVOUR NOTES : Prune, Green Apple, Cola Ishano, meaning "relationship" in Kinyarwanda, reflects the collaborative spirit behind this coffee. Processed at Rwamatamu's Mbare washing station in Rwanda's Southern Province, it represents the work of hundreds of smallholder farmers and the long-term partnerships that support them. Founded in 2015 by Rutaganda Gaston and Mukantwaza Laeticia, Rwamatamu is a family-run producer committed not only to quality coffee, but also to strengthening local communities. Cherries are carefully hand-sorted before being pulped, fermented, washed and dried on raised beds for around three weeks, resulting in a clean and expressive cup profile. Beyond production, Rwamatamu invests heavily in farmer support programmes. A Women's Cooperative provides access to land, seedlings and agricultural training, while a Youth Association encourages younger generations to build careers within coffee, creating long-term opportunities across the region. The result is a coffee shaped by collaboration, shared knowledge and a belief that strong communities are essential to producing exceptional coffee.

ALTITUDE : 1,500 - 2,000 MASL VARIETAL : SL-28, Ruiru 11, Baitan PROCESS : Washed REGION: Central Highlands Nyota, meaning “star” in Swahili, celebrates the classic coffee profile of Kenya’s Central Highlands. Rather than coming from a single farm, Nyota is a regional selection bringing together coffees grown by smallholder farmers working through cooperatives across some of Kenya’s highest-altitude coffee-growing areas.The coffee is processed using Kenya’s traditional washed method. Ripe cherries are pulped before undergoing controlled fermentation, followed by thorough washing to remove the remaining mucilage. This careful process contributes to the clarity, structure and consistency for which coffees from the region are known.Following processing, the coffee is prepared at the dry mill, where beans are carefully graded and screen-sized. Nyota is selected to the AB grade, creating a consistent lot while retaining the distinctive character of the Central Highlands.The result is a coffee rooted in one of the world’s most celebrated growing regions, bringing together the work of many small producers in a profile that is unmistakably Kenyan.