Aracaçau • Natural Aerobic Fermentation • Arara • Brazil

Producer - Gesha Village Block - Gaylee Origin - Ethiopia Process - Anerobic Honey Varietal - Geisha Altitude - 1931 - 2040 MASL Flavour Notes - Summer Fruits, Caramel, Honeysuckle roast level: Very Light FARM Gesha Village Coffee Estate lies in Ethiopia’s lush West Omo region, close to the Gori Gesha forest, the birthplace of the renowned Gesha coffee variety. Within the 471-hectare estate, the Gaylee plot sits on the southeastern side at around 1,916–1,982 metres above sea level. Named after the neighbouring Gaylee-Gesha community, the plot is planted primarily with the Illubabor Forest variety. Its high elevation, forest-rich environment and abundant rainfall contribute to coffees with remarkable complexity. Gaylee coffees are often characterised by vibrant fruit, floral and spice notes, with flavours such as lemongrass, hibiscus, jasmine, dried fruit and delicate sweetness PROCESS This process differs from their washed, honey, and natural processing. Before fermentation, freshly harvested cherries are washed and floated 2–3 times, with floaters mechanically removed and only ripe red cherries selected. The cherries are then soaked in clean, cold water for 2–3 hours before being depulped, leaving 100% mucilage on the beans. For fermentation, the producers prepare their own mossto a fermented coffee-fruit juice made by fermenting freshly harvested cherries in 5,000L plastic barrels for 72 hours. The pulped coffee is placed into 200L barrels, with mossto added at a ratio of 1L per 8kg of coffee. The coffee undergoes anaerobic fermentation for 84 hours before being dried in full sun for three days, then in shade until reaching 11% moisture.

Farm - El Oasis Origin - Colombia Process - Washed Varietal - Geisha Altitude - 2150 MASL Flavour Notes - Jasmine, Peach, White Tea roast level: Very Light FARM El Oasis is the result of a culinary dream that transformed into a coffee legacy. Founded by chefs Fernando Bocanegra and Pedro Lugo in the Bella Vista village of Ortega, at 2,150 meters above sea level, the farm focuses on expressing the full potential of the Gesha variety. With a commitment to genetic integrity and careful process innovation, El Oasis consistently delivers coffees that capture both heritage and modern craftsmanship. PROCESS The coffee undergoes a controlled 60-hour submerged fermentation in clean water tanks, with pH and temperature continuously monitored to encourage bright floral notes and a silky texture. After fermentation, the beans are thoroughly washed with fresh water to remove residual mucilage, creating a clean and crisp profile. They are then sun-dried on raised African beds for 10–14 days under controlled airflow, reaching a stable moisture level and enhancing clarity in the cup. Finally, the dried parchment is carefully stored to stabilize flavors before milling and export. This process promotes jasmine, peach, balanced acidity, refined sweetness, and a smooth, honey-like mouthfeel.

Producer - CGLE Potosi Origin - Colombia Process - Natural Varietal - Mandela Altitude - 1420- 1660 MASL Flavour Notes - Orange liqueur, rich chocolate, whisky roast level: Very Light FARM Potosi, the farm that began Café Granja la Esperanza’s story, sits across the misty valley from Las Margaritas and handles dry milling for both farms. It is the origin of the Tres Dragones legend, linked to three mechanical dryers. In 2018, a spark from one dryer caused a fire that destroyed the house, although nobody was hurt. Today, the 74-hectare farm includes 22 hectares of forest and 52 hectares of coffee. Potosi grows Bourbon, Mandela, Colombia, Caturra, Castillo, CGLE17, Tabi, Yirgacheffe, and SL34. The farm also conducts Geisha breeding trials and field-tests new varieties before larger-scale production. PROCESS The cherries are carefully picked at their optimal level of ripeness before undergoing flotation to remove less dense fruit. Brix levels are then measured to assess sweetness and quality. Next, the cherries are fermented in open tanks for 48 hours, encouraging the development of strong and complex flavours. Following fermentation, the cherries are dried in mechanical dryers for 8 to 12 days at a controlled temperature of 38°C. Once fully dried, the coffee is transferred to climate-controlled warehouses maintained between 18°C and 19°C. This controlled storage environment helps preserve the coffee’s distinctive characteristics, quality, sweetness, and developed flavour profile.

Producer - Bambito Estate Origin - Panama Process - Washed Varietal - Caturra Catuai Altitude - 1,650 to 1,800 MASL Flavour Notes - soft floral, lemon, orange, jasmine, caramel roast level: Very Light