Bambito • Washed • Caturra Catuai • Panama

Producer - Finca Kotowa Duncan Origin - Panama Process - Natural Varietal - Maragogype Altitude - 1700-1900 MASL Flavour Notes - Overripe Strawberries, Dark Fruits roast level: Ultra Light FARM Finca Kotowa Duncan is a renowned specialty coffee farm located in El Salto, Boquete, in the Chiriquí highlands of Panama. Part of the historic Kotowa coffee estate, the farm honours the legacy of Alexander Duncan MacIntyre, whose passion for the region helped establish a family tradition of coffee cultivation spanning generations. Situated at high altitude, the farm benefits from cool temperatures, rich volcanic soils and a distinctive microclimate, creating ideal conditions for producing exceptional coffee. Careful cultivation and meticulous processing are central to the farm’s approach, allowing the unique characteristics of each harvest to shine. Depending on the processing method, coffees can express delicate floral aromas, bright citrus acidity, sweet berry notes and rich, ripe-fruit flavours. These complex profiles reflect the influence of Boquete’s environment, where elevation and climate contribute to the development of distinctive cup characteristics. Sustainability is also an important consideration, with coffee pulp reused as organic fertiliser and synthetic herbicides and insecticides avoided. Combining generations of experience with a commitment to quality, Finca Kotowa Duncan represents the excellence and heritage of Panama’s specialty coffee industry. PROCESS Grown on the lush highlands of Boquete, Panama, Finca Kotowa Duncan benefits from a distinctive mountain climate, with cool temperatures and rich volcanic soils that support the development of exceptional specialty coffee. The Maragogype varietal, renowned for its impressively large beans, brings a unique character to this carefully processed lot. For the natural process, ripe coffee cherries are selectively handpicked and dried whole, allowing the beans to absorb sweetness and flavour from the surrounding fruit as they dry. At Kotowa Duncan, natural coffees are traditionally sun-dried for approximately 18 days, encouraging the development of rich fruit character and aromatic complexity. Careful drying helps preserve the coffee’s quality while allowing its distinctive profile to emerge.

Producer - Finca Lerida Origin - Panama Process - Honey Waterfall Varietal - SL-34 Altitude - 1600 MASL Flavour Notes - Cherry, Blackberry, Delicate Florals roast level: Very Light FARM Finca Lérida is one of Panama’s historic coffee estates, nestled in the highlands of Boquete, Chiriquí, on the slopes of Volcán Barú. Founded by Norwegian engineer Toleff Bache Mönniche in the 1920s, the estate exported Panama’s first coffee to Germany in 1929. Today, Lérida encompasses several farms, including Michela Estate, where this SL34 was grown at around 1,600 metres. Surrounded by cool mountain conditions, volcanic soils and biodiverse forests, the estate combines generations of experience with innovative specialty coffee production. PROCESS This SL34 was produced using Lérida’s innovative Cascade, or Waterfall, Honey process. Following careful selection of ripe cherries, the coffee undergoes a controlled cold fermentation within the cascade system for five days. The cherries are then dried slowly on raised beds for approximately 15 days, allowing the coffee to develop sweetness while maintaining clarity. This extended, carefully controlled process encourages intense fruit character and a creamy texture, highlighting notes of florals and dark berries.

Producer - Malawo Smallholders Origin - Ethiopia Process - Washed Varietal - 74158 Altitude - 1920 -2330 MASL Flavour Notes - Jasmine, Candied Orange, Lemonade roast level: Ultra Light FARM This lot originates from smallholder plots surrounding the village of Malawo, located in the Arbegona district of Ethiopia’s Sidama Region, an area renowned for producing distinctive, high-quality coffees. Coffee is the primary cash crop for many farming families in Arbegona, providing an important source of income for local communities. Alongside coffee, farmers cultivate a variety of other crops, including sugar cane, enset (often referred to as false banana), spices and vegetables. The region’s cool temperatures, abundant rainfall and lush vegetation create favourable conditions for coffee cultivation. These environmental factors encourage the cherries to ripen slowly, allowing the beans to develop greater density, pronounced sweetness and a complex aromatic profile. Daye Bensa is a family-owned coffee producer and exporter established by brothers Assefa and Mulugeta Dukamo. With more than two decades of experience in the coffee industry, the company works closely with smallholder farmers through an extensive network of washing stations spanning Ethiopia’s major coffee-producing regions. Its wider operations include approximately 2,500 member farmers, 71 washing stations, four coffee farms and 11 dry mills. Through this established network, Daye Bensa plays an important role in connecting Ethiopia’s coffee-growing communities with international markets, while showcasing the unique qualities and regional character of Ethiopian coffee. PROCESS Ripe cherries are delivered to Daye Bensa’s washing station, where they are floated to remove defective fruit before being depulped. The parchment coffee is then dried on raised African beds for 12–15 days, with frequent turning to ensure even drying and preserve cup clarity. This careful process highlights the Malawo 74158 variety’s delicate jasmine florals, vibrant citrus and sweet stone-fruit notes. Also known as Krume 74158, this Ethiopian selection is associated with the Jimma Agricultural Research Centre (JARC). Selected in 1974, it was developed through research into indigenous coffee populations, prioritising cup quality, productivity and disease resistance. Today, it remains valued for its expressive, clean flavour profile.

Wet Mill - Kamwangi Origin - Kenya Process - Fully Washed Varietal - Batian, Ruiru 11, SL-28 Altitude - 1600 - 2000 MASL Flavour Notes - Blackcurrant, Vanilla, Lemons roast level: Ultra Light FARM This AA-grade, fully washed coffee comes from Kamwangi Coffee Factory, one of three processing stations operated by the New Ngariama Farmers Cooperative Society (FCS) in Kirinyaga County, within Kenya’s central highlands. The cooperative works with approximately 1,500 local farmers who cultivate Ruiru 11, SL28 and Batian at elevations reaching 1,800 metres above sea level. Located in the Nyangeni sub-location of Ngariama, in the northeastern part of Kirinyaga County, Kamwangi was the cooperative’s second factory to be established, following Kainamui. As production volumes increased, the cooperative opened its third facility, Kiamugumo, to support the growing demand placed on both Kamwangi and Kainamui. Kamwangi has consistently produced outstanding Kenyan coffees over recent seasons, reflecting the dedication, expertise and careful work of the farming community and factory team. Their shared commitment to quality helps showcase the distinctive character of coffees grown in this celebrated region. PROCESS The coffee is hand-sorted by farmers before processing, with unripe and overripe cherries removed to ensure that only suitable fruit enters production. Following sorting, the cherries are pulped to remove the outer skin, and the coffee is fermented under shaded conditions for 24–36 hours, with the duration adjusted according to ambient temperatures and weather. Once fermentation is complete, the coffee is thoroughly washed and graded by density through washing channels. This stage separates the beans according to their density, helping maintain consistency and quality throughout the lot. The parchment coffee is then transferred to raised African drying beds, where it is sun-dried for approximately 12–20 days, depending on prevailing weather conditions. During this period, the coffee is carefully monitored, while plastic coverings are used at midday and overnight to protect the beans from excessive moisture and rainfall. This considered approach to processing and drying helps preserve the coffee’s quality and contributes to the clean, vibrant characteristics associated with carefully prepared Kenyan coffees.