WatchHouse Coffee Beans

Ebert Huaman Villegas is a young producer from Salinas, Cajamarca, whose coffees have quickly gained recognition across Peru. At Finca Artemira, named after his mother, Ebert works with his family across agroforestry systems and regenerative farming practices, combining long-standing farm knowledge with a more experimental approach to processing and cultivation. This Tabi lot underwent a double fermentation washed process developed at Finca Artemira. Cherries were first fermented anaerobically in sealed GrainPro bags before pulping and a second controlled fermentation. The coffee was then washed and dried slowly in solar dryers for up to 21 days, building sweetness and structure in the cup.

This washed S795 comes from Ginimao Estate in Karnataka’s Baba Budangiri hills, part of the KaadKaapi forest coffee collective. Farmers here keep native shade canopies intact, protecting habitat for leopards and elephants. For KaadKaapi producers growing great coffee is inseparable from protecting the jungle, both are so intertwined they see themselves as conservationist more than coffee producers. Ginimao Estate has been farmed by the Rebello family since 1903, now run by second-generation farmer Steven Rebello. The estate holds Rainforest Alliance certification and borders the Bhadra Tiger Reserve, part of the Western Ghats, a UNESCO World Heritage Site responsible for over a third of India’s wildlife.

At Hulikere Estate in Chikmagalur’s Baba Budangiri hills, this S795 lot is harvested at peak ripeness before undergoing a full washed process. Cherries are pulped, fermented, then dried on raised beds under regulated shade, with moisture checked by hand and instrument alike. Hulikere has been farmed by the same family for five generations. Today, it’s stewarded by Shreedev Hulikere, alongside his wife Sushmita. They run the estate as a working example of coffee and conservation together, home to over 200 bird species and three of the region’s apex predators.