Gesha Village 26/E-04 • Anaerobic Honey • Illubabor Forest • 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.

Farm - Gatta Farm Origin - Ethiopia Process - Natural Varietal - 74110/741112 Altitude - 1920 - 2020 MASL Flavour Notes - Red Currants, Custard, Tangerine roast level: Light FARM Located at 2,210 metres above sea level, Gatta lies within a natural forest of century-old trees, waterfalls, and rivers. Co-founder Mulugeta Dukamo discovered the land, planting the first coffee trees in 2013 and establishing the drying station in 2017. Today, Gatta encompasses a farm, lodge, drying station, and training facility, with local residents, many of them women, overseeing harvesting, quality control, and processing. The Duwancho Lot comes from neighbouring Bombe Village, where coffee grows between 1,920 and 2,020 metres. Carefully selected ripe cherries are floated, then naturally dried on African beds for 14–18 days before final sorting. PROCESS Gatta’s natural-processed coffee comes from carefully selected, ripe cherries grown at high altitude in Ethiopia’s Bombe Village. After harvesting, the cherries are floated to remove lower-quality fruit before being slowly dried on African raised beds for 14–18 days. This extended drying process allows the coffee to develop a distinctive character, preserving the fruit’s natural sweetness while contributing depth, complexity, and a rich, expressive cup profile.

Producer - Saenchai Jupo Origin - Thailand Process - Honey Varietal - Geisha Altitude - 1200 MASL Flavour Notes - Fudge, Stonefruit, Blackberry roast level: Ultra Light FARM Located in Chiang Mai, northern Thailand, Saenchai Estate is the home of this exceptional coffee, produced by Saenchai Jupo. Set within the mountainous landscapes of northern Thailand, the farm benefits from distinctive growing conditions that support the development of high-quality specialty coffee. Through careful cultivation and a dedication to quality, Saenchai Jupo is contributing to Thailand’s growing reputation as an exciting origin for specialty coffee. The region’s coffee-growing communities continue to demonstrate the potential of Thai coffee on the international stage, combining local expertise with a commitment to producing distinctive and carefully crafted lots. This coffee placed 6th in the Cup of Excellence Thailand 2026, achieving an impressive score of 89.04 points and earning recognition among the country’s finest coffees. PROCESS This lot features the highly sought-after Gesha variety, celebrated for its aromatic complexity, elegance and delicate flavour potential. Originally from Ethiopia, Gesha gained international recognition through Panama’s specialty coffee scene and is now prized by producers and coffee enthusiasts worldwide. The coffee is processed using the honey method, in which some of the fruit mucilage remains on the beans after the skin and pulp are removed. During drying, this natural layer can contribute to sweetness, body and a rounded mouthfeel, while allowing the variety’s distinctive character to shine through. The combination of Gesha and honey processing offers an intriguing expression of Thai specialty coffee, bringing together a renowned variety and a method that can enhance the coffee’s natural sweetness and texture.

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.