Nola Wonga.

Two exceptional Geshas from Peru's highlands, brought together in one limited set. Discover the unique characters of Winkler Tapia and Ebert Huaman alongside one another. Winkler Tapia is a third-generation coffee producer from Lonya Grande, Amazonas, Peru, now managing every stage of this rare Gesha lot himself. It's grown at Las Orquídeas, his family's three-hectare farm, 1,700 to 1,750 metres above sea level. Winkler uses an innovative anaerobic process learned from peer Marcos Herrera and the Procecam cooperative. He handpicks only uniform, ripe cherries, checks the Brix level, then seals them in an airtight tank for 100 hours of fermentation. After washing, the coffee dries slowly for 25 to 30 days on raised beds. Winkler is committed to preserving his great-grandparents' land through regenerative agriculture, and continues experimenting to push the quality of his coffee further with each harvest. A Cup of Excellence recognised Peruvian Gesha from San Ignacio, Cajamarca. Produced by Ebert Huaman Villegas and his family at Finca Artemira, grown at 1,900 MaSL and anaerobically fermented and washed. Floral, fruit-forward, and precise, with notes of grapefruit, blood orange, and rhubarb.

Aquiares Estate sits on the fertile slopes of the Turrialba volcano, Costa Rica’s hidden coffee region. This lot brings together H17, a modern Arabica hybrid, with anaerobic natural processing for a cup built for fruit, sweetness and structure. Whole cherries are floated, washed and fermented in a stainless-steel tank fitted with a one-way air valve. After 24 hours in an anaerobic environment, the cherries are washed again, then dried first on ceramic patio and finished on layered beds in a solar dryer. A precise process for a more expressive filter coffee.

Winkler Tapia is a third-generation coffee producer from Lonya Grande, Amazonas, Peru, now managing every stage of this rare Gesha lot himself. It's grown at Las Orquídeas, his family's three-hectare farm, 1,700 to 1,750 metres above sea level. Winkler uses an innovative anaerobic process learned from peer Marcos Herrera and the Procecam cooperative. He handpicks only uniform, ripe cherries, checks the Brix level, then seals them in an airtight tank for 100 hours of fermentation. After washing, the coffee dries slowly for 25 to 30 days on raised beds. Winkler is committed to preserving his great-grandparents' land through regenerative agriculture, and continues experimenting to push the quality of his coffee further with each harvest.

Memoria comes from producers at Mi Fortuna in Colombia, working in partnership with Cata Export. Through shared training and quality control, the project focuses on improving consistency, strengthening traceability, and building long-term value for farming communities. This Castillo lot is processed using a semi-washed method with extended fermentation. Cherries are selectively harvested, pulped, and fermented under controlled conditions before washing and slow drying. The approach is designed to build sweetness and structure while preserving clarity, resulting in a balanced profile with defined fruit, soft nuttiness, and a clean finish.