Best of Prau • Washed Anaerobic • Typica, Kartika, Line S •Indonesia

Producer: JB Coffee Origin - Indonesia Process - Natural Varietal - Kartika, Lini S, Ateng Super Flavour Notes - grape juice, violets, red currants, chocolate Best for: Filter + Espresso roast level: Very Light Farm & Origin This lot comes from the area surrounding Mount Prau, one of Central Java’s newly recognised coffee-growing landscapes. Compared with nearby Sindoro, Prau tends to produce coffees with a more lifted and structured acidity, often expressed through floral, herbal, and citrus-driven characteristics.The farms are spread across rolling mountain terrain, where cooler temperatures encourage slower cherry maturation and extended flavour development. These conditions allow sugars, organic acids, and aromatic compounds to develop gradually, contributing to the clarity and structure commonly found in coffees from the region. Processing & Drying Prau Hybrid Washed was developed to sit between a classical washed coffee and a more fermentation-driven style. The goal is to retain the clarity and cleanliness of a washed coffee while adding greater aromatic complexity and structured acidity.Processing begins with selective harvesting, followed by density sorting and flotation to ensure only high-quality cherries enter fermentation. The whole cherries then undergo a short, controlled pre-fermentation stage, designed to initiate enzymatic activity and develop aromatic precursors while limiting excessive fermentation influence. The cherries are subsequently depulped and transferred into a second controlled fermentation stage. During this phase, environmental variables are carefully managed to encourage clean ester formation and balanced organic acid development. The focus is on building complexity while maintaining a clear and transparent cup profile. Following fermentation, the coffee is fully washed to remove remaining mucilage before being transferred to raised drying beds. Slow drying allows moisture to migrate evenly through the parchment, supporting stability and helping preserve cup clarity over time.

Producer - El Paraiso Origin - Colombia Process - Double Anaerobic Washed thermal Shock Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Cardamom, pistachio, sponge cake roast level: Very Light Farm Finca El Paraíso in Cauca, Colombia, is renowned for its innovative, science-driven approach to coffee production. Diego applies precise, controlled fermentations and selected microorganisms to shape flavor development, elevating each stage from harvest to drying into a carefully engineered process. His signature thermal-shock washing technique using hot and cold water to “fix” aromatic compounds creates exceptionally vibrant, fruit-forward profiles that stand out in the specialty coffee world. With on-site sensory and microbiology labs, Diego and his team continuously analyze variables such as pH, temperature, and microbial activity, ensuring consistency and repeatability. This fusion of agricultural tradition and scientific rigor has earned Finca El Paraíso global recognition and positioned it as a leader in modern Colombian coffee innovation. Process This exclusive blend of selected microlots from Cauca is crafted to express complexity, balance, and refinement. Processing begins with careful cherry selection, flotation, and ozonated washing, followed by a 12-hour oxidation stage that enhances enzymatic activity and flavor depth. After depulping, the parchment undergoes two fermentation phases: 12 hours in open tanks and a submerged stage that promotes gradual mucilage breakdown for increased clarity. Traditional channel washing maintains cleanliness and highlights natural acidity. Drying is completed in a mechanical dehumidifier at 38 °C until the coffee reaches 10-11.5% moisture, then stabilized in cool storage. Finally, washed and honey components are blended to create a cup with freshness, sweetness, and refined texture.

Farm - Corpachi Origin - Panama Process - Washed Varietal - ET47 Altitude - 1450 MASL Flavour Notes - White Floral, Tangerine, Milk Chocolate Best for: Filter + Espresso roast level: Very Light FARM Corpachi Farm is a specialty coffee farm located in the Cordillera Arriba region of Chiriquí Province, Panama, an area internationally recognised for producing exceptional coffees. Owned by Edgar Gutiérrez, the farm sits at elevations of approximately 1,300 to 1,450 metres above sea level. Its volcanic soils, cool temperatures, abundant rainfall, and mountainous terrain create ideal conditions for growing high-quality Arabica coffee. The farm was originally a dairy operation owned by the Gutiérrez family for three generations. In 2017, the family began converting parts of the property into coffee plantations, transforming former grazing land into productive coffee fields while encouraging more sustainable land management. Corpachi grows several varieties, including Geisha, Pacamara, Caturra, Venecia, Sarchimor, and the rare ETH47. The farm produces carefully managed microlots using washed, natural, and honey processing methods, selected to highlight the individual characteristics of each variety. Despite being relatively young, Corpachi has gained recognition for its commitment to innovation, sustainability, and quality, becoming an exciting producer within Panama’s specialty coffee industry. PROCESS ETH47, also known as Etiope 47 or ET47, is a relatively new coffee variety with its roots in Costa Rica. Around 2020, Ethiopian heirloom coffee material was introduced into Costa Rica and hybridised as part of efforts to develop plants with greater resilience to coffee leaf rust. The name “47” refers to the 47th attempt in this selection process, making ETH47 a product of relatively recent breeding work rather than a traditional, long-established variety. What makes this particular lot especially interesting is its journey from Costa Rica to Panama. Coffee expert Jonathan Vaz Matias personally brought ETH47 material across the border and established it at Corpachi Farm in the Cordillera region, where producer Edgar Gutiérrez now cultivates the variety. At approximately 1,450 metres, Corpachi represents one of the early examples of ETH47 being grown commercially in Panama, making this coffee a fascinating chapter in the variety’s development and wider story.

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.