Taith Coffee Coffee Beans

Producer - Aracaçau Origin - Brazil Process - Natural Aerobic Fermentation Varietal - Arara Altitude - 960-1100 MASL Flavour Notes - Raisins, Prunes, Syrupy, Vanilla roast level: Light Farm Once listed by Forbes as one of the 20 ex most powerful women in agribusiness, Carmem Lucia, known as Ucha, has helped shape Brazil’s coffee industry for years. Her forward-thinking approach is evident across Caxambu and Aracaçau, two adjacent farms in Tres Pontas. Ucha combines technology with a deep understanding of the farm’s biology, working with a team of biologists and employing one full-time to study its microbiome before introducing biological controls. During flowering, more than three million bees are brought to the farms. While yields have not increased, flower health and bean sugars have improved, while partnerships with local beekeepers support the surrounding economy. Around 27% of the farms is preserved as natural habitat, supporting species including toucans, parakeets, capybara, deer, anteaters, oncillas and ocelots. Research into fermentation, including work by Flavio Borem, has identified 16% moisture as a crucial point for gas exchange and natural development. Coffees are therefore rested at this stage in a dedicated warehouse to enhance cup quality. Quality is overseen by Dionathan Almeida, 2024 World Cup Tasting Champion, through the on-farm Café Paiol roastery. Process Produced experimentally with Dionathan Almeida, this coffee explores varietal expression and processing. Ripe cherries are laser-sorted by maturity before being placed under banana and mango trees, protected from direct sunlight. The cherries ferment for 72 hours under cover, with regular checks, before being dried carefully on concrete patios. At 16% moisture, they are rested for 30 days, allowing gas exchange to develop the coffee’s distinctive character. The coffee is then finished to export moisture levels

Producer - Bambito Estate Origin - Panama Process - Washed Varietal - Caturra Catuai Altitude - 1,650 to 1,800 MASL Flavour Notes - soft floral, lemon, orange, jasmine, caramel roast level: Very Light

A very light washed Geisha from Black Mountain in Panama, offering jasmine, mandarin, and orange blossom clarity for filter or modern espresso.

An extremely light anaerobic natural Ethiopian lot from Bekele Yutute, grown at 2345 MASL with blueberry, blackcurrant, and syrup sweetness.

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.

A very light anaerobic natural Chiroso from Blackmoon Farm in Panama, grown at 1700 MASL with fig, basil, and red fruit notes.

Producer - El Paraiso Origin - Colombia Process - Double Anaerobic Washed thermal Shock Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Cardamom, pistachio, sponge cake roast level: Very Light Farm Finca El Paraíso in Cauca, Colombia, is renowned for its innovative, science-driven approach to coffee production. Diego applies precise, controlled fermentations and selected microorganisms to shape flavor development, elevating each stage from harvest to drying into a carefully engineered process. His signature thermal-shock washing technique using hot and cold water to “fix” aromatic compounds creates exceptionally vibrant, fruit-forward profiles that stand out in the specialty coffee world. With on-site sensory and microbiology labs, Diego and his team continuously analyze variables such as pH, temperature, and microbial activity, ensuring consistency and repeatability. This fusion of agricultural tradition and scientific rigor has earned Finca El Paraíso global recognition and positioned it as a leader in modern Colombian coffee innovation. Process This exclusive blend of selected microlots from Cauca is crafted to express complexity, balance, and refinement. Processing begins with careful cherry selection, flotation, and ozonated washing, followed by a 12-hour oxidation stage that enhances enzymatic activity and flavor depth. After depulping, the parchment undergoes two fermentation phases: 12 hours in open tanks and a submerged stage that promotes gradual mucilage breakdown for increased clarity. Traditional channel washing maintains cleanliness and highlights natural acidity. Drying is completed in a mechanical dehumidifier at 38 °C until the coffee reaches 10-11.5% moisture, then stabilized in cool storage. Finally, washed and honey components are blended to create a cup with freshness, sweetness, and refined texture.

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.

Farm - Chorro Alto Origin - Colombia Process - Washed + Thermal Shock Varietal - Caturra Chiroso Altitude - 1600-1850 MASL Flavour Notes - Lime, Pineapple, Chocolate Umami roast level: Very Light Farm Luz Ángela Rojas’s farm, known as Finca Chorro Alto, is a family-run coffee farm located in the Huila region of Colombia, an area renowned for its ideal coffee-growing conditions. The farm benefits from cool mountain climates and fertile soils, which help produce their high-quality coffee with complex flavours. Rojas grew up on this farm, learning traditional coffee cultivation from a young age. Although she later pursued a career in healthcare, working as a nurse and audit professional, she eventually returned to Chorro Alto during the COVID-19 pandemic. This return marked a turning point, as she combined her professional skills with her agricultural roots to modernise the farm. Today, Finca Chorro Alto remains a fully family-operated project, but it has evolved significantly under Rojas’s leadership. She has introduced innovative processing techniques and experimented with rare coffee varieties such as Gesha and Chiroso, helping the farm gain recognition in the global speciality coffee market. PROCESSING: The process begins with harvesting, ensuring that at least 90% of the cherries are fully ripe. The cherries then undergo floating to remove any green, overripe, or dried fruit. Next, they are oxidised in food-grade plastic drums for 24 hours before being dry-pulped. Following pulping, the coffee is oxidised again for another 24 hours to help remove the mucilage, after which it is washed at 45°C to create a thermal shock. Fermentation then takes place over 48 hours at temperatures below 25°C using specific yeast strains. Once fermentation is complete, the coffee is washed at 5°C to halt the process. It is then dried for 76 hours at an average temperature of 38°C, before finally being stabilised in GrainPro-type bags.

Farm - Corpachi Origin - Panama Process - Washed Varietal - ET47 Altitude - 1450 MASL Flavour Notes - White Floral, Tangerine, Milk Chocolate Best for: Filter + Espresso roast level: Very Light FARM Corpachi Farm is a specialty coffee farm located in the Cordillera Arriba region of Chiriquí Province, Panama, an area internationally recognised for producing exceptional coffees. Owned by Edgar Gutiérrez, the farm sits at elevations of approximately 1,300 to 1,450 metres above sea level. Its volcanic soils, cool temperatures, abundant rainfall, and mountainous terrain create ideal conditions for growing high-quality Arabica coffee. The farm was originally a dairy operation owned by the Gutiérrez family for three generations. In 2017, the family began converting parts of the property into coffee plantations, transforming former grazing land into productive coffee fields while encouraging more sustainable land management. Corpachi grows several varieties, including Geisha, Pacamara, Caturra, Venecia, Sarchimor, and the rare ETH47. The farm produces carefully managed microlots using washed, natural, and honey processing methods, selected to highlight the individual characteristics of each variety. Despite being relatively young, Corpachi has gained recognition for its commitment to innovation, sustainability, and quality, becoming an exciting producer within Panama’s specialty coffee industry. PROCESS ETH47, also known as Etiope 47 or ET47, is a relatively new coffee variety with its roots in Costa Rica. Around 2020, Ethiopian heirloom coffee material was introduced into Costa Rica and hybridised as part of efforts to develop plants with greater resilience to coffee leaf rust. The name “47” refers to the 47th attempt in this selection process, making ETH47 a product of relatively recent breeding work rather than a traditional, long-established variety. What makes this particular lot especially interesting is its journey from Costa Rica to Panama. Coffee expert Jonathan Vaz Matias personally brought ETH47 material across the border and established it at Corpachi Farm in the Cordillera region, where producer Edgar Gutiérrez now cultivates the variety. At approximately 1,450 metres, Corpachi represents one of the early examples of ETH47 being grown commercially in Panama, making this coffee a fascinating chapter in the variety’s development and wider story.

A medium-light washed decaf Castillo from De La Tierra and El Placer in Colombia, with raspberry brightness and fudge sweetness for filter or traditional espresso.

Farm - El Oasis Origin - Colombia Process - Washed Varietal - Geisha Altitude - 2150 MASL Flavour Notes - Jasmine, Peach, White Tea roast level: Very Light FARM El Oasis is the result of a culinary dream that transformed into a coffee legacy. Founded by chefs Fernando Bocanegra and Pedro Lugo in the Bella Vista village of Ortega, at 2,150 meters above sea level, the farm focuses on expressing the full potential of the Gesha variety. With a commitment to genetic integrity and careful process innovation, El Oasis consistently delivers coffees that capture both heritage and modern craftsmanship. PROCESS The coffee undergoes a controlled 60-hour submerged fermentation in clean water tanks, with pH and temperature continuously monitored to encourage bright floral notes and a silky texture. After fermentation, the beans are thoroughly washed with fresh water to remove residual mucilage, creating a clean and crisp profile. They are then sun-dried on raised African beds for 10–14 days under controlled airflow, reaching a stable moisture level and enhancing clarity in the cup. Finally, the dried parchment is carefully stored to stabilize flavors before milling and export. This process promotes jasmine, peach, balanced acidity, refined sweetness, and a smooth, honey-like mouthfeel.

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 - Gesha Village Block - Gaylee Origin - Ethiopia Process - Anerobic Honey Varietal - Geisha Altitude - 1931 - 2040 MASL Flavour Notes - Summer Fruits, Caramel, Honeysuckle roast level: Very Light FARM Gesha Village Coffee Estate lies in Ethiopia’s lush West Omo region, close to the Gori Gesha forest, the birthplace of the renowned Gesha coffee variety. Within the 471-hectare estate, the Gaylee plot sits on the southeastern side at around 1,916–1,982 metres above sea level. Named after the neighbouring Gaylee-Gesha community, the plot is planted primarily with the Illubabor Forest variety. Its high elevation, forest-rich environment and abundant rainfall contribute to coffees with remarkable complexity. Gaylee coffees are often characterised by vibrant fruit, floral and spice notes, with flavours such as lemongrass, hibiscus, jasmine, dried fruit and delicate sweetness PROCESS This process differs from their washed, honey, and natural processing. Before fermentation, freshly harvested cherries are washed and floated 2–3 times, with floaters mechanically removed and only ripe red cherries selected. The cherries are then soaked in clean, cold water for 2–3 hours before being depulped, leaving 100% mucilage on the beans. For fermentation, the producers prepare their own mossto a fermented coffee-fruit juice made by fermenting freshly harvested cherries in 5,000L plastic barrels for 72 hours. The pulped coffee is placed into 200L barrels, with mossto added at a ratio of 1L per 8kg of coffee. The coffee undergoes anaerobic fermentation for 84 hours before being dried in full sun for three days, then in shade until reaching 11% moisture.

A very light advanced washed co-ferment Pink Bourbon from Henry Bonilla in Colombia, bringing strawberry shortcake, pomegranate, and meringue notes.

Producer - Kamavindi Coffee Lab Origin - Keya Process - Natural Varietal - SL-28 Altitude - 1650-1750 MASL Flavour Notes - Plum, Red Grapes, Red Wine Best for: All Rounder roast level: Light Farm Kamavindi Coffee Lab is a specialty coffee estate and processing center located in the highlands of Embu County, near the slopes of Mount Kenya. The farm is managed by producer Peter Mbature and his family and has developed a strong reputation for producing high-quality Kenyan coffees, with a focus on innovation and sustainability. During the visit this year, the team had the opportunity to meet the people behind Kamavindi Coffee Lab, explore the processing facilities, and gain a deeper understanding of their approach to coffee production. The visit also marked the beginning of a direct relationship, and the team is now proud to source coffee directly from the estate. process Kamavindi works with traditional Kenyan varieties such as SL28 and SL34, combining them with experimental processing methods including natural and anaerobic fermentations. Their approach balances precision with creativity, resulting in coffees that are clean yet expressive. The coffees often display vibrant and complex profiles, with notes of red berries, stone fruits, red wine, and panela-like sweetness. They are particularly appreciated for their juicy acidity, elegant structure, and layered fruit complexity. Through close collaboration and direct sourcing, the team aims to showcase the unique character of Kamavindi’s coffees and the dedication behind every harvest.

A very light natural Geisha from Las Margaritas in Colombia, produced by La Esperanza and suited to filter or modern espresso. Cherries, whisky and dried strawberry notes give it a rich, fruit-led profile.

A very light washed Geisha from Las Margaritas in Colombia, produced by La Esperanza and grown between 1570 and 1850 MASL. Blackberry, vanilla and pansy flower notes make it clean, floral and expressive.

Farm - Ninga Farm Origin - Burundi Process - Yeast Fermentation Fully Washed Varietal - Red Bourbon Altitude - 1800- 2000 MASL Flavour Notes - tangerine, chocolate orange, white wine Best for: Filter + Espresso roast level: Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune. Sitting at approximately 1,900 metres above sea level and bordered by the Nkokoma River, the station serves coffee-growing communities across the surrounding hills. It was established to give local farmers a reliable place to deliver their cherries, providing fair weighing practices and competitive prices without the need to travel long distances. Despite the region's fertile landscape and abundant rivers, many communities still have limited access to clean drinking water and electricity. Over the years, periods of conflict have repeatedly displaced farming families, forcing many to leave their homes while their coffee trees remained untended until they could safely return. Today, Ninga Washing Station plays an important role in supporting local producers, creating stable market access and helping farmers continue producing exceptional coffee despite the region's challenges. Process This lot is produced using a yeast fermentation fully washed process. Carefully selected yeast cultures are introduced during fermentation to guide flavour development before the coffee is thoroughly washed and dried. The controlled fermentation enhances consistency while bringing greater clarity to the cup, highlighting bright acidity, refined sweetness and layered fruit and floral notes. The result is a clean, expressive coffee with excellent balance, complexity and a vibrant finish.

A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.

Producer - Magma Coffee Origin - Panama Process - Honey Varietal - Geisha Altitude - 1500-2200 MASL Flavour Notes - Jasmine, Peach, Tangerine Best for: Filter roast level: Extremely Light Farm Magma Coffee Plantations was born from a journey that began far from the volcanic mountains of Panama. Founder Dinesh Kumar was raised in a small farming village in India, where agriculture was a way of life. As the son of a farmer, he developed a deep respect for the land, nature, and the dedication required to cultivate something exceptional. After earning his engineering degree, Dinesh began his career in India before relocating to the United States in 1993, where he built a successful business career. Despite his achievements, his passion for farming remained strong. Inspired by the memory of his late father and encouraged by his daughter, he returned to his agricultural roots. In 2020, Dinesh acquired land along the Río Breque in the Cordillera region of Chiriquí, Panama, with a vision of producing world-class specialty coffee. The first Geisha coffee trees were planted in 2021, marking the beginning of Magma Coffee Plantations. Today, the plantation is dedicated to producing exceptional Geisha coffee through sustainable farming and respect for the environment. Nestled in the highlands of Chiriquí, its mineral-rich volcanic soils, high elevations, cool mountain climate, and pure water create ideal growing conditions, allowing the coffee cherries to mature slowly and develop the elegant flavors and floral character that define Panama's finest Geisha coffees..

An extremely light honey processed Geisha from Mi Reyna in Peru, grown at 1650 MASL with a focused dried pineapple profile.

A very light washed Geisha from Ngila Estate in Tanzania, grown around 1600 MASL with chocolate ganache, lemon sherbet, and raspberry notes.

Producer: JB Coffee Origin - Indonesia Process - Natural Varietal - Kartika, Lini S, Ateng Super Flavour Notes - grape juice, violets, red currants, chocolate Best for: Filter + Espresso roast level: Very Light Farm & Origin This lot comes from the area surrounding Mount Prau, one of Central Java’s newly recognised coffee-growing landscapes. Compared with nearby Sindoro, Prau tends to produce coffees with a more lifted and structured acidity, often expressed through floral, herbal, and citrus-driven characteristics.The farms are spread across rolling mountain terrain, where cooler temperatures encourage slower cherry maturation and extended flavour development. These conditions allow sugars, organic acids, and aromatic compounds to develop gradually, contributing to the clarity and structure commonly found in coffees from the region. Processing & Drying Prau Hybrid Washed was developed to sit between a classical washed coffee and a more fermentation-driven style. The goal is to retain the clarity and cleanliness of a washed coffee while adding greater aromatic complexity and structured acidity.Processing begins with selective harvesting, followed by density sorting and flotation to ensure only high-quality cherries enter fermentation. The whole cherries then undergo a short, controlled pre-fermentation stage, designed to initiate enzymatic activity and develop aromatic precursors while limiting excessive fermentation influence. The cherries are subsequently depulped and transferred into a second controlled fermentation stage. During this phase, environmental variables are carefully managed to encourage clean ester formation and balanced organic acid development. The focus is on building complexity while maintaining a clear and transparent cup profile. Following fermentation, the coffee is fully washed to remove remaining mucilage before being transferred to raised drying beds. Slow drying allows moisture to migrate evenly through the parchment, supporting stability and helping preserve cup clarity over time.