Ethiopia, Haro Sorsa

Producer Ture Waji (Sookoo Coffee) Farm/Mill Dambi Uddo Drying Station Location Shakiso, Guji Zone, Oromia, Ethiopia Altitude 2,000 - 2,150 masl Process Natural Cultivar Gibirinna 74110 & Serto 74112 Harvest January 2026 Expect notes of Peach, Strawberry, Jasmine Shoondhisa is a hamlet in the hills above Shakiso, in Ethiopia's Guji Zone. Smallholders here grow the local Gibirinna 74110 and Serto 74112 varieties at over 2,000 metres, where cool nights let cherries ripen slowly and build sweetness. Their harvest is processed by Ture Waji of Sookoo Coffee at the Dambi Uddo drying station, a producer who has done as much as anyone to put Guji naturals on the map. Only ripe cherries make the cut, hand sorted and dried whole on raised beds for 18 to 21 days. The cup is pure Guji: ripe peach, juicy strawberry, jasmine, and a syrupy sweet finish.

Producer Matías Monge Farm/Mill Hacienda San Isidro Labrador Location Copey, Dota, Costa Rica Altitude 1,950 masl Process Red Honey Cultivar Gesha Harvest April 2026 Expect notes of Maple Syrup, Dried Mango, Hops Hacienda San Isidro Labrador returns from Matías Monge, high in the microclimate of Copey, Dota, at 1,950 metres. The Monge family have a long record at the top of Costa Rican coffee, and Matías took a Top 3 place at Cup of Excellence with his Gesha. This lot is processed as a red honey, dried with a good share of the sticky mucilage still on the seed, which builds sweetness and weight without losing the variety's clarity. Expect maple syrup, dried mango and a curious hop-like lift on the finish.

Producer Eddy Macdonald Lopez Lopez Farm/Mill Finca Las Gardenias Location Pianche, Malacatancito, Huehuetenango, Guatemala Altitude 1,900 masl Process Natural Cultivar Bourbon Harvest March 2026 Expect notes of Strawberry, Raspberry, Red Grape Finca Las Gardenias sits high in the mountains of Huehuetenango, Guatemala, at 1,900 metres above sea level. The 15.3-hectare farm is run by Eddy Macdonald Lopez Lopez, and preserving the natural environment is central to how he operates. Native trees, spring-water sources and native wildlife, including the Quetzal that is Guatemala's national bird, all share the land with the coffee. The estate is Rainforest Alliance certified. Eddy's Bourbon cherries are harvested at peak maturity and dried whole cherry in two stages: five days on the patio under managed sun, then a further seventeen days on African-style raised beds, hand-turned every hour. The natural processing draws out the variety's deepest fruit character, producing a cup that punches well above the classical Guatemalan profile: Strawberry, raspberry and red grape, layered and bright.

A rare Colombian Mokka from Felipe Arcila's Jardines del Encanto, exclusively for Kiss the Hippo. Notes of raspberry, cacao and cinnamon. Just 100 packs, 48 hour slow natural.