Bekele Yutute • Anaerobic Natural • Local Landraces • Ethiopia

A very light anaerobic natural Chiroso from Blackmoon Farm in Panama, grown at 1700 MASL with fig, basil, and red fruit notes.

A light anaerobic inoculated natural Bourbon Aji from El Encanto in Colombia, grown at 1650 MASL with bubble gum, banana, and blueberry notes.

Producer - Nestor Lasso Origin - Colombia Process - Natural Varietal - Geisha Altitude - 1750 MASL Flavour Notes - rose apple, floral, wine Best for: Filter + Modern Espresso roast level: Light FARM Five years ago, brothers Néstor and Adrián Lasso reimagined their family farm as a centre for coffee innovation, partnering with Jhoan Vergara to establish El Diviso near Pitalito, Huila. Working alongside Cata Export, they pioneered advanced fermentation techniques that have elevated the reputation of Colombian coffee on the global stage, including contributing to a Brewers Cup championship in Ireland and earning recognition throughout Europe. Born and raised in Normandía, Huila, Néstor Lasso represents a new generation of Colombian coffee producers committed to innovation, precision, and quality. Through training with SENA and the support of Cata Export, he refined his expertise in coffee processing, cupping, and market development, demonstrating that exceptional coffee begins with dedication and knowledge. Today, the partnership between El Diviso and Cata Export exemplifies how collaboration and investment in young producers can drive innovation and strengthen the global reputation of Colombian specialty coffee. PROCESS The coffee processing begins with an overflow and manual selection stage, where cherries are carefully hand-sorted to ensure that only fully ripe berries are used. During this stage, overflow and flotation techniques are also employed to remove defective cherries. The selected cherries then undergo 24 hours of anaerobic fermentation in sealed bags or containers at an average temperature of 16–18 °C. Following fermentation, the coffee is dried in dehumidifying machines at a controlled maximum temperature of 45 °C. Drying is initially paused when the beans reach 18% moisture content, after which they are rested for 60 hours in black bags stored inside a dark warehouse. The drying process is then resumed until the beans reach a final moisture content of 11%, ensuring optimal stability and quality.

Producer - El Placer Origin - Colombia Process - Black Honey Varietal - Wush Wush Altitude - 1200-2100 MASL Flavour Notes - Plums, Tamarind, Black Pepper Best for: Filter + Modern Espresso roast level: Light Farm Located in Quindío, Colombia, El Placer Farm is owned and managed by Sebastian Ramirez, a fourth-generation coffee producer renowned for his innovative approach to specialty coffee. Building on generations of family knowledge, Sebastian has become recognised for developing experimental processing methods that highlight the unique character of each coffee variety. His focus on precision fermentation, careful quality control, and continuous experimentation has earned El Placer international acclaim among roasters and baristas. Every lot is produced with meticulous attention to detail, resulting in expressive coffees celebrated for their clarity, complexity, vibrant fruit character, and consistently exceptional cup quality. PROCESS The process begins with the careful selection of cherries, consisting of approximately 95% fully ripe and 5% semi-ripe fruit. After harvesting, the cherries are pulped while retaining an exceptionally high proportion of mucilage on the beans, allowing for an extended anaerobic fermentation that enhances sweetness, depth, and complexity. The coffee is then dried slowly under shaded conditions with minimal turning, ensuring a gradual and even reduction in moisture that develops a rich body while maintaining balance. Once the optimal moisture content is achieved, the coffee is packaged in GrainPro bags and stabilised for 15 days before preparation for export.