Santa Irene • Natural • Geisha • Guatemala

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 - 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.

Mill - Thungari Origin - Kenya Process - Natural Varietal - SL28, SL34, Batian Altitude - 1500-2100 MASL Flavour Notes - Fruit Punch, Summer Fruits, Juicy Best for: Filter + Modern Espresso roast level: Light Farm This lot comes from the Thunguri Wetmill (or factory) which works with over 1100 smallholder farmers as part of Kibirigwi Farmers’ Cooperative Society. The mill sits near the border of Nyeri County and Kirinyaga County, on the South Western slopes of Mount Kenya and receives coffee from nearby farmers who pick their coffee and deliver it to the factory on the same day. Processing Kenya has built its global reputation on washed coffees, a processing method prized for producing the country's signature crisp acidity, clarity, and expressive fruit character. Because of this long-standing tradition, natural processing has remained largely on the fringes of the specialty coffee industry. Historically, naturally processed coffees were more commonly associated with lower-grade "Mbuni" lots than with premium quality. That perception is beginning to change. A small but growing number of producers and washing stations are investing in carefully managed natural processing, demonstrating that Kenya's exceptional coffee varieties can thrive beyond the washed profile. Coffees like Thunguri are among these rare successes, offering a distinctive expression that pairs Kenya's vibrant, structured character with the lush sweetness, ripe fruit intensity, and confectionery notes that natural processing is known for.

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