Tinganga Estate • Natural • SL-28 • Kenya

Wet Mill - Kamwangi Origin - Kenya Process - Fully Washed Varietal - Batian, Ruiru 11, SL-28 Altitude - 1600 - 2000 MASL Flavour Notes - Blackcurrant, Vanilla, Lemons roast level: Ultra Light FARM This AA-grade, fully washed coffee comes from Kamwangi Coffee Factory, one of three processing stations operated by the New Ngariama Farmers Cooperative Society (FCS) in Kirinyaga County, within Kenya’s central highlands. The cooperative works with approximately 1,500 local farmers who cultivate Ruiru 11, SL28 and Batian at elevations reaching 1,800 metres above sea level. Located in the Nyangeni sub-location of Ngariama, in the northeastern part of Kirinyaga County, Kamwangi was the cooperative’s second factory to be established, following Kainamui. As production volumes increased, the cooperative opened its third facility, Kiamugumo, to support the growing demand placed on both Kamwangi and Kainamui. Kamwangi has consistently produced outstanding Kenyan coffees over recent seasons, reflecting the dedication, expertise and careful work of the farming community and factory team. Their shared commitment to quality helps showcase the distinctive character of coffees grown in this celebrated region. PROCESS The coffee is hand-sorted by farmers before processing, with unripe and overripe cherries removed to ensure that only suitable fruit enters production. Following sorting, the cherries are pulped to remove the outer skin, and the coffee is fermented under shaded conditions for 24–36 hours, with the duration adjusted according to ambient temperatures and weather. Once fermentation is complete, the coffee is thoroughly washed and graded by density through washing channels. This stage separates the beans according to their density, helping maintain consistency and quality throughout the lot. The parchment coffee is then transferred to raised African drying beds, where it is sun-dried for approximately 12–20 days, depending on prevailing weather conditions. During this period, the coffee is carefully monitored, while plastic coverings are used at midday and overnight to protect the beans from excessive moisture and rainfall. This considered approach to processing and drying helps preserve the coffee’s quality and contributes to the clean, vibrant characteristics associated with carefully prepared Kenyan coffees.

Producer - Finca Kotowa Duncan Origin - Panama Process - Natural Varietal - Maragogype Altitude - 1700-1900 MASL Flavour Notes - Overripe Strawberries, Dark Fruits roast level: Ultra Light FARM Finca Kotowa Duncan is a renowned specialty coffee farm located in El Salto, Boquete, in the Chiriquí highlands of Panama. Part of the historic Kotowa coffee estate, the farm honours the legacy of Alexander Duncan MacIntyre, whose passion for the region helped establish a family tradition of coffee cultivation spanning generations. Situated at high altitude, the farm benefits from cool temperatures, rich volcanic soils and a distinctive microclimate, creating ideal conditions for producing exceptional coffee. Careful cultivation and meticulous processing are central to the farm’s approach, allowing the unique characteristics of each harvest to shine. Depending on the processing method, coffees can express delicate floral aromas, bright citrus acidity, sweet berry notes and rich, ripe-fruit flavours. These complex profiles reflect the influence of Boquete’s environment, where elevation and climate contribute to the development of distinctive cup characteristics. Sustainability is also an important consideration, with coffee pulp reused as organic fertiliser and synthetic herbicides and insecticides avoided. Combining generations of experience with a commitment to quality, Finca Kotowa Duncan represents the excellence and heritage of Panama’s specialty coffee industry. PROCESS Grown on the lush highlands of Boquete, Panama, Finca Kotowa Duncan benefits from a distinctive mountain climate, with cool temperatures and rich volcanic soils that support the development of exceptional specialty coffee. The Maragogype varietal, renowned for its impressively large beans, brings a unique character to this carefully processed lot. For the natural process, ripe coffee cherries are selectively handpicked and dried whole, allowing the beans to absorb sweetness and flavour from the surrounding fruit as they dry. At Kotowa Duncan, natural coffees are traditionally sun-dried for approximately 18 days, encouraging the development of rich fruit character and aromatic complexity. Careful drying helps preserve the coffee’s quality while allowing its distinctive profile to emerge.

Farm - Ninga Hill Origin - Burundi Process - Natural Varietal - Red Bourbon Altitude - 1800-2000 MASL Flavour Notes - Strawberries and Fig Leaf Best for: Filter + Modern Espresso roast level: Very Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune, at an elevation of approximately 1,900 metres above sea level. Surrounded by the Nkokoma River and neighbouring hills, the station was established to provide local coffee farmers with a fair and accessible place to sell their coffee cherries. Before its construction, many producers travelled long distances to reach washing stations offering honest weighing practices and fair prices, making Ninga an important investment in the local coffee community. Life in this region has been shaped by both its natural beauty and its challenges. Periods of conflict have repeatedly forced farming families to leave their homes, with coffee trees left untended until it was safe to return. Despite the abundance of rivers throughout the area, many communities still face limited access to clean drinking water and electricity. Today, Ninga Washing Station plays a vital role in supporting local livelihoods, strengthening producer relationships and showcasing the exceptional quality of coffees grown in the surrounding hills. Process This coffee is produced using the traditional natural process, where ripe coffee cherries are carefully dried with the fruit still intact before the beans are removed. As the cherries dry, the beans absorb natural sugars and fruit characteristics, creating a cup with vibrant sweetness, rich body and layered notes of ripe fruit. Careful drying and attention throughout the process help produce a complex, expressive coffee with lasting flavour and balance.

Farm - Gatta Farm Origin - Ethiopia Process - Natural Varietal - 74110/741112 Altitude - 1920 - 2020 MASL Flavour Notes - Red Currants, Custard, Tangerine roast level: Light FARM Located at 2,210 metres above sea level, Gatta lies within a natural forest of century-old trees, waterfalls, and rivers. Co-founder Mulugeta Dukamo discovered the land, planting the first coffee trees in 2013 and establishing the drying station in 2017. Today, Gatta encompasses a farm, lodge, drying station, and training facility, with local residents, many of them women, overseeing harvesting, quality control, and processing. The Duwancho Lot comes from neighbouring Bombe Village, where coffee grows between 1,920 and 2,020 metres. Carefully selected ripe cherries are floated, then naturally dried on African beds for 14–18 days before final sorting. PROCESS Gatta’s natural-processed coffee comes from carefully selected, ripe cherries grown at high altitude in Ethiopia’s Bombe Village. After harvesting, the cherries are floated to remove lower-quality fruit before being slowly dried on African raised beds for 14–18 days. This extended drying process allows the coffee to develop a distinctive character, preserving the fruit’s natural sweetness while contributing depth, complexity, and a rich, expressive cup profile.