The Pérez family’s careful stewardship, combined with Huila’s mineral-rich soils, creates the conditions for refined coffees: tropical fruit & a wine-like depth.

Lucas has expertly processed this lot through a 98 hour fermentation in sealed tanks, initiated by selected yeast: ripe fruit & a creamy texture.

Expertly cultivated on Kigeri, one of three hills surrounding the Izuba washing station: tea-like character with citrus fruits.

Made from two naturally low-caffeine varieties, developed over two decades at Daterra: Sweet fruit with soft floral notes.

A natural lot from U Sai Wan Maing, a renowned figure in Myanmar specialty coffee: layered fruit sweetness and bright acidity.

A refined Chinese coffee from Tian Cai, grown on small hillside plots in Yunnan: rounded sweetness, soft citrus and a cocoa finish.

Returning to the idyllic shores of Lake Kivu, this high-quality lot from Muraho Trading Co is handled with care: red apple & vanilla.