Duwancho • Natural • 74110/741112 • Ethiopia

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.

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.

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.

Farm - Tinganga Estate Origin - Kenya Process - Natural Varietal - SL-28 Altitude - 2000 Flavour Notes - Raisin, Blackberry, Creamy Chocolate roast level: Light FARM Tinganga is a 182ha coffee farm originally established by British colonists. It is now one of six estates owned and operated by Sasini, a publicly listed company with majority Kenyan ownership. Sasini’s estates have long placed an emphasis on equity and community. For estate workers, this includes the provision of living quarters, early childhood education, union membership, and guaranteed payment above the minimum wage. In collaboration with Olam Specialty and more than 30 of its customers, Sasini has also been able to invest further in the local primary school, Njenga Karume. This investment has principally involved the construction of a new computer lab, equipping students with IT skills to maximise their opportunities in an increasingly digital world. PROCESS Specialty natural processing is relatively rare in Kenya, an origin traditionally dominated by fully washed processing alongside lower-quality, home-processed naturals. At Sasini, selected cherries are dried in the sun on raised African beds for up to six weeks. The cherries are carefully turned to ensure a consistent drying process and to prevent over-fermentation or mould formation. They are covered at night and during rainfall to protect them from moisture damage.