Thungari • Natural • SL28, SL34, Batian • Kenya

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.

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 - 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.