Mi Reyna • Honey • Geisha • Peru

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.

Farm - Finca Gascon Origin - Guatemala Process - Black Honey Varietal - Caturra Altitude - 1500-1700 MASL Flavour Notes - Raisin, Apple, Chocolate Best for: Filter + Espresso roast level: Very Light FARM Gildardo Contreras developed an interest in coffee production from an early age, helping his parents harvest and process coffee from approximately 50 Bourbon coffee trees growing in their family garden. This early experience inspired his passion for coffee cultivation and led him to establish his own farm in 2012 after purchasing a property from a relative that produced both avocados and coffee. Over time, Gildardo expanded the farm by acquiring neighbouring parcels, increasing its size to approximately 54 acres. Today, the farm is managed by his son, Felipe Contreras, who focuses on improving coffee quality and refining processing methods. Felipe also works closely with neighbouring producers to share knowledge and encourage higher production standards across the local community. The farm places a strong emphasis on sustainable practices, using natural pest management methods, including a homemade mixture of garlic, chilli, onion, and water to control fumagina (sooty mould). To maintain productivity, around 20% of the coffee parcels are renovated each year, with Bourbon trees gradually being replaced by the SL28 variety, supported by an irrigation system. PROCESS Before harvesting, coffee cherries are carefully assessed through Brix level measurements to identify the ideal parcels and cherries for picking, with target readings ranging between 18–23 degrees. At the end of each day, the harvested coffee is sorted, weighed, and transported to the wet mill, where it undergoes a 48-hour whole cherry fermentation before being depulped and prepared for drying. The coffee is then dried on raised beds under controlled conditions, with parchment removed once the beans reach the ideal moisture content for stable storage. Although the farm has access to Guardiola dryers, they have not been required to date.

Producer - Magma Coffee Origin - Panama Process - Honey Varietal - Geisha Altitude - 1500-2200 MASL Flavour Notes - Jasmine, Peach, Tangerine Best for: Filter roast level: Extremely Light Farm Magma Coffee Plantations was born from a journey that began far from the volcanic mountains of Panama. Founder Dinesh Kumar was raised in a small farming village in India, where agriculture was a way of life. As the son of a farmer, he developed a deep respect for the land, nature, and the dedication required to cultivate something exceptional. After earning his engineering degree, Dinesh began his career in India before relocating to the United States in 1993, where he built a successful business career. Despite his achievements, his passion for farming remained strong. Inspired by the memory of his late father and encouraged by his daughter, he returned to his agricultural roots. In 2020, Dinesh acquired land along the Río Breque in the Cordillera region of Chiriquí, Panama, with a vision of producing world-class specialty coffee. The first Geisha coffee trees were planted in 2021, marking the beginning of Magma Coffee Plantations. Today, the plantation is dedicated to producing exceptional Geisha coffee through sustainable farming and respect for the environment. Nestled in the highlands of Chiriquí, its mineral-rich volcanic soils, high elevations, cool mountain climate, and pure water create ideal growing conditions, allowing the coffee cherries to mature slowly and develop the elegant flavors and floral character that define Panama's finest Geisha coffees..

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.