Prau Hybrid • Hybrid Washed • Kartika, Lini S, Ateng Super • Indonesia

Producer - JB Coffee Origin - Indonesia Process - Washed Anaerobic Varietal - Typica, Kartika, Line S Flavour Notes - vibrant, intense, palm violets, fist full of Gummies Best for: Filter + Espresso roast level: Very Light FARM Nestled on the volcanic slopes of Mount Prau in Central Java, this nano lot reflects JB Coffee’s focus on terroir and precision processing. The region’s cool mountain climate, fertile volcanic soils, and significant day-to-night temperature shifts create ideal conditions for slow cherry maturation. This extended ripening period encourages the gradual development of sugars and organic acids, contributing to vibrant fruit character, refined acidity, and delicate sweetness. Best of Prau (B.O.P.) is not a single-farm lot, but a carefully selected nano lot made from the finest harvests of JB Coffee’s partner farmers around Mount Prau. Cherries are hand-selected at peak ripeness, followed by density sorting and flotation to ensure a consistent starting point for fermentation. PROCESS The coffee undergoes JB Coffee’s double-stage washed fermentation protocol using a triple brewer’s yeast culture. The first stage is a controlled whole-cherry fermentation, where three complementary yeast strains are introduced in calibrated ratios. This encourages sugar metabolism and the development of aromatic precursors while maintaining precise control over microbial activity. After depulping, the parchment enters a second submerged wet fermentation, with temperature, pH, and fermentation time closely monitored. This stage further refines acidity and sweetness while preserving the delicate characteristics of the Mount Prau terroir.

Farm - Santa Irene Origin - Guatemala Process - Natural Varietal - Geisha Altitude - 1470 - 2100 MASL Flavour Notes - raspberry, prune, apple Best for: Filter + Espresso roast level: Very Light FARM The Cobán region of Guatemala is known for its unique climate, which differs from other coffee-growing regions in the country. Instead of distinct dry and rainy seasons, Cobán experiences frequent mist and rainfall, known locally as chipi-chipi, for up to ten months each year. This cool, humid climate, influenced by the Atlantic Ocean, creates ideal conditions for producing high-quality shade-grown coffee, while also requiring careful management to reduce the risk of coffee leaf rust. One notable producer is Saint Irene, a 129-hectare protected natural forest reserve owned by Dr. Jacinto Estrada Zanabria. In 2012, his son, Carlos Estrada, began cultivating 15 hectares of the property with coffee varieties including Catuaí, Geisha, Bourbon, and Cidra, with Catuaí being the primary variety. Carlos is dedicated to specialty coffee production and continuously experiments with innovative processing methods, including anaerobic fermentation. His investment in greenhouse drying systems reflects his commitment to improving coffee quality and advancing sustainable production practices. PROCESS Before harvesting, the coffee cherries are assessed using Brix measurements to determine their sugar content and identify which lots are ready for picking. Cherries are typically harvested when they reach a Brix level of 18–22°. At the end of each day, the harvested coffee is sorted, weighed, and transported to the wet mill for processing. Geisha coffee undergoes flotation before being slowly dried on raised beds inside a greenhouse. Due to Cobán's consistently wet climate, greenhouse conditions are carefully managed to control temperature and humidity, ensuring even drying. Once the parchment coffee reaches its optimal moisture content, it is prepared for safe storage.

A very light natural Geisha from Wilder Lazo in Colombia, grown between 1470 and 2100 MASL with blueberry, golden kiwi, and floral notes.

Producer - CGLE Potosi Origin - Colombia Process - Natural Varietal - Mandela Altitude - 1420- 1660 MASL Flavour Notes - Orange liqueur, rich chocolate, whisky roast level: Very Light FARM Potosi, the farm that began Café Granja la Esperanza’s story, sits across the misty valley from Las Margaritas and handles dry milling for both farms. It is the origin of the Tres Dragones legend, linked to three mechanical dryers. In 2018, a spark from one dryer caused a fire that destroyed the house, although nobody was hurt. Today, the 74-hectare farm includes 22 hectares of forest and 52 hectares of coffee. Potosi grows Bourbon, Mandela, Colombia, Caturra, Castillo, CGLE17, Tabi, Yirgacheffe, and SL34. The farm also conducts Geisha breeding trials and field-tests new varieties before larger-scale production. PROCESS The cherries are carefully picked at their optimal level of ripeness before undergoing flotation to remove less dense fruit. Brix levels are then measured to assess sweetness and quality. Next, the cherries are fermented in open tanks for 48 hours, encouraging the development of strong and complex flavours. Following fermentation, the cherries are dried in mechanical dryers for 8 to 12 days at a controlled temperature of 38°C. Once fully dried, the coffee is transferred to climate-controlled warehouses maintained between 18°C and 19°C. This controlled storage environment helps preserve the coffee’s distinctive characteristics, quality, sweetness, and developed flavour profile.