Malawo Daye Bensa • Washed • 74158 • Ethiopia

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 - 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.

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.

Farm - El Mango Origin - Honduras Process - Washed Varietal - SL-28 Altitude - 1600=1640 MASL Flavour Notes - Peach, Passionflower, Ginger Lily roast level: Ultra Light FARM El Mango is a family-run farm in Santa Bárbara, Honduras, built over years by Evin Joel Moreno Reyes and Alma Aydee Pineda Alvarado. Their journey began with a single plot, gradually expanding as their focus on quality and competition coffees developed. Today, the farm grows distinctive varieties including Geisha and SL28. El Mango has become a regular presence in Honduras’ Cup of Excellence: Alma placed second in 2024 with a washed SL28, while the farm returned in 2026 to take fifth place in the Exotic category. It is a remarkable story of persistence, family and an increasingly precise approach to exceptional coffee. PROCESS The cherries are carefully selected at peak ripeness before being depulped and fermented to break down the remaining mucilage. The coffee is then thoroughly washed and slowly dried to preserve clarity and structure. The result is a clean, precise cup profile that foregrounds the variety, sweetness and character of El Mango.