Sirangalli Community Project, Carbonic Maceration Natural

These tiny seeds known colloquially as "Dots" pack a mighty punch. This lot is from Daye Bensa's Duka Project, a series of highly traceable single farm, single variety nano-lots, processed in small volumes for exceptional results - something of a rarity in Ethiopia! This tastes like a ramped up Sidama natural and the cup is bursting with flavours of crisp red apples, tropical notes like pineapple and a fruit candy-like aspect that reminds us of skittles.

Named after the Sidama word for "honey", this lot sure delivers on the sweetness. Back again for the third year, this outstanding washed coffee is a beautiful, complex cup brimming with citrus, stone fruits, and heady floral notes. We're tasting yuzu, nectarine, and Assam tea. Recommended for all-day drinking, every day.

This natural from Konga, Yirgacheffe, is prepared using a “Supernatural” protocol, a slow, controlled ferment that pushes natural drying further than usual. Expect lively citrus like lemon and orange, mouth watering stone fruits like peach and cherry with a candy-like sweetness reminiscent of wine gums.

This is only the second coffee we've ever featured from Tanzania and it reminded us of why we fell in love with the first one. This often overlooked origin has the potential for superb quality and this example is beautifully structured and clean. We taste sweet summer fruits like strawberries, with juicy citrus notes and a richness like milk chocolate. This is one we can't stop brewing in the roastery.