Peru Roiber Becerra Gesha Natural

An anaerobic natural Ethiopian coffee from Bette Buna, named for farm and nursery manager Mersha Syoum. Coffee blossom, coffee cherry, and sweet-tart strawberry notes make it vivid, floral, and fruit-driven.

You might have noticed our offer list generally contains between six and 16 different Colombian coffees at any given time — we all benefit massively from the affordable and delicious coffees constantly coming out of Colombia these days. Right now, Colombian producers need our help in the aftermath of the colossal earthquake on August 10th. Our friends and partners at Fundación Apuna & Siruma Coffee, who source Chapata for us, have started a disaster relief fund for smallholders who have been affected. £1 per bag of this coffee sold will be donated to this fund (alongside additional money from the general Skylark Uplift Fund). A perennial fan pick, Chapata is one of our favourite relationship coffees from Colombia. We’ve been buying a large quantity of this coffee for 6 years now, and our partners Siruma x Falcon are doing brilliant sustainability and educational work on the ground in this region of the world. This fresh-crop Chapata is one of the most sugary coffees we'll have, with unusually clean tropical fruit notes of mango and papaya along with candied tamarind paste. If you're looking for the sweet explosion of the season with a little less funk, get this one! It's a unique chance to experience these tropical notes without much booziness. We're honoured to work with our importing friends at Falcon, who are always looking for ways to support small Colombian coffee farmers. Since 2021, they've linked with Colombian exporter Siruma to provide training, price transparency, and accessibility to smallholder farmers across Colombia, especially those in remote areas. It's especially valuable for these farmers to receive education on the business of speciality coffee. The more knowledge they have, the more they can advocate for themselves and their products in the coffee market. Chapata was purchased as a part of this ongoing project. For this lot, cleaned and ripe cherries were placed in baskets in a temperature-controlled room to support the aerobic process for 24-36 hours. The basket holes allow for the free circulation of all oxygen and CO2 that are produced during fermentation. The coffee was then relocated to a mechanical drying system, maintaining a temperature between 35-40 degrees Celsius until reaching a moisture level of 10-11%. After drying, the coffee was de-hulled and packed in GrainPro bags to stabilise for 15 days, with each processed batch kept separate to ensure careful management of every phase. Elevation: 1800 Meters Above Sea LevelVarietal: Castillo, Colombia, CaturraCup score: 87.5Price paid per kg: £10.05 plus £1 donated per bag sold.Process: Fully natural in mechanical cold dryers Note: We paid a bit less than last year for this coffee, and would normally lower the price as a result. To support the earthquake donation, we've kept the price at £13.50 for 250g.

This is a coffee you wouldn’t usually see in a specialty roaster’s list: Drugar is short for Dried Uganda Arabica. This is a home-dried coffee that normally sells on the internal market in Uganda because it’s not considered worthy of export. Unlike Ethiopia, the internal market in Uganda doesn’t pay particularly well for coffee, so producing exportable coffee creates a massive income difference for farmers. Our friends Dana, Shak, and Michael at The Coffee Gardens do amazing social work, and they saw an opportunity to raise incomes for farmers by collecting and sorting some of the Drugar, blending it with some of their rejects, and elevating it to exportable quality while paying a premium. It was quite a delicious cup just as they sent it to us, but with the added advantage of our colour sorter to clean it up even further, this coffee becomes truly beautiful. We bought the entire lot of 37 sacks. This is a rare case where the old specialty coffee story of 'helping a farmer improve quality so they make more money' is actually true. This coffee now tastes like rum punch and cherry Kool-Aid: an inflation-beating juice bomb. The Coffee Gardens was established in 2017 with the goal of producing incredible specialty coffees in an ethical way, offering a transparent and direct link between coffee farmers and coffee consumers. The project was established for many purposes: to improve farmers’ income and livelihoods, create and provide rural employment, promote gender equality, increase transparency and traceability throughout the supply chain, promote and work on environmental protection in the area, and provide training in good agricultural practices. Elevation: 1400-2300 Metres Above Sea Level Varietal: SL14, SL28, Nyasaland Cup Score: 87 Price paid per kilo: £7 Process: Fully natural, home-dried by coffee-growing smallholders

PRE-ORDER ONLY (limited quantity available) We will roast this coffee on September 10th and ship it the week of September 14th. Please note: If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK. We're so excited to be part of The Fermentation Project (a global tasting of one single coffee processed four ways) that we've gone mad on extra tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you're interested in the finer points of naturally processed Ethiopian coffees and want to have the same tasting experience, here's your chance. This set contains the exact same coffee from the Guji highlands processed in four distinct ways by the expert processing team at Bette Buna, headed up by Gabriel Restrepo and Hester Syoum. Specifically, you'll be able to taste the differences made by properly controlled anaerobic and carbonic fermentations within 3-4 day windows. These coffees are shockingly clean for the type of fermentation they underwent, and this set really allows you to experience the effect of additional fermentation periods and/or added carbon dioxide. This pack will include 126g each of the following coffees: Cherry Bomb (96hr Anaerobic) This lot began with carefully sorted cherries placed in hermetic barrels or high-capacity bags to create a low-oxygen environment, promoting anaerobic fermentation. Under these conditions, yeasts and lactic acid bacteria broke down sugars into flavor precursors, shaping the cup’s complexity. Fermented for 96 hours, this lot has a balanced, elegant profile with floral notes of lavender layered with berries and rose hips. Cherry Ascension (96hr Carbonic) This lot started with carefully sorted cherries placed in hermetic containers, where carbon dioxide was flushed in to create an anoxic environment. The 96-hour CO₂ fermentation promoted intracellular fermentation within the coffee beans and encouraged selective microbial activity, dominated by yeasts and lactic acid bacteria. This controlled process enhanced fruit expression, producing vibrant notes of strawberry, vanilla, and Concord grape along with a balanced acidity. Cherry Jam (120hr Anaerobic) For this lot, carefully selected cherries were sealed in hermetic barrels or high-capacity bags to create a low-oxygen environment, allowing anaerobic fermentation to take place. Over 120 hours, yeasts and lactic acid bacteria broke down sugars into flavor precursors, producing bold and expressive profiles. The extended fermentation emphasized bright acidity layered with a boozy, jammy character that gives the “Cherry Jam” its name. Notes of blueberry, pineapple, and rum raisin. Cherry Kiss (120hr Carbonic) This lot also began with carefully sorted cherries placed in hermetic barrels or high-capacity bags, where carbon dioxide was introduced to create an anoxic environment. Over 120 hours, this controlled CO₂ fermentation promoted intracellular activity within the coffee seeds and guided selective microbial growth, dominated by yeasts and lactic acid bacteria. This method resulted in a juicy, complex cup that highlights clarity, depth, and the nuanced flavors achievable through CO₂-managed fermentation. Notes of strawberry, blueberry, and clementine shine through each sip. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. Elevation: 2100 Metres Above Sea LevelVarietal: Enat Buna, 74158, 74112Process: Anaerobic and carbonic extended fermentation naturals