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.

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.

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.