Gone Cold

Sike Bokasso produces some of our favorite coffees in Guji, and this white honey preparation is no exception. In the cup we find melon, candied peach, and star fruit.

The Demeka site has produced some truly exceptional coffees over the years. This year, we selected exceptional dry-fermented and wet-fermented lots. In the cup we find lychee, black tea, and raspberry.

Pepe brings an artist’s intuition to his coffee, and this TyOxy lot is another stunning expression of his work. Compared with previous lots, it reveals a softer, more delicate side of a profile we have come to know well. In the cup we find hibiscus, the sparkling acidity of raspberry and tree…

This is the latest in the year we have ever received a harvest delivery from Urrao, and it comes from David Berrio. The quality has matched the occasion, and we are grateful this season has continued to deliver. In the cup we find nectarine, passion fruit, and honeysuckle.

This Discord-exclusive lot from Victor Dota is exceptionally small, coming from his tiny 0.5-hectare (1.2-acre) farm. This coffee was taken straight off of the drying beds and flown to New York immediately. In the cup we find lemon zest, floral botanicals, and ripe stone fruit.

This naturally processed Sidra comes from our dear friends Pepe and Jose Jijón, sourced exclusively for espresso for our collaboration with Motors. In the cup we find fruit punch, pineapple, and mango.

Our second lot of the year from Lost Origin is a stunning expression of Gesha. In the cup we find a very floral-forward profile of mango, lychee, and jasmine.

This was our first year working with Duber Mejia's coffees, and it has been remarkable. He has produced some of our top-scoring lots from Urrao, and this last surprise delivery was a welcome one. In the cup we find tropical fruit, soft florals, and sparkling acidity.

Halo Hartume has become an integral part of our work in Gedeb, and it is an honor to continue working with these coffees. Halo Hartume not only produces exceptional coffee, but the site also helps process cherry from isolated areas nearby. In the cup we find melon, plum, and lemon verbena.

This is a new separation from the Chorso woreda (district), processed at the Halo washing station. Our thanks go out to SNAP for helping bring this lot together. In the cup we find peach blossom, nectarine, and lemon.

This lot marks the beginning of the new harvest season in Colombia, and we are eager to share our first lot from Faiber Rodriguez with the world. In the cup we find refined citrus acidity, strawberry, and white grape.

It is our first year working with Hermilda Zapata. Hermilda planted her 100% Chiroso plot in 2023, and we are eager to see how this very young farm progresses. In the cup we find lychee, plum, and wildflower honey.

This is a new lot in our ongoing exploration of the Pink Bourbon variety. Each season, it is remarkable to see how this project continues to shift and grow, and we are pleased to see it expanding into Tolima. In the cup we find candied pomelo, berries, and fig.

This farm, historically run by Nicolas’s son Abelardo, has produced some of the most dynamic and intense expressions of Pink Bourbon that we have tasted from Huila. This lot is no different. In the cup we find ripe blackberry, hibiscus, and lime zest.

As the Ecuadorian season starts to come to a close, we are pleased to release this last harvest from Victor Dota. In the cup we find dried strawberry, floral botanicals, and lemon.

This is the second harvest pass that we have purchased from Guiliar Cuéllar this season. He is an inspiring new producer who has now produced two exceptional lots. In the cup we find lemonade, hibiscus, and mulberry.

This is our first year purchasing a lot from Tuke Yute in Keramo, Bensa. We have been inspired by his coffees for a couple of years now and are pleased to finally release one. In the cup we find a fruit-forward profile of strawberry jam, lychee, and rose.

Arbegona holds a very special place in our hearts, and each year we look forward to fall when we finally get to release these high-elevation lots from this remarkable region. In the cup we find watermelon, a lovely florality, and berries.

This is a new selection continuing our exploration of Santa María, Huila. Yana has a stunning Pink Bourbon garden, and we are pleased to be working with her coffee for the first time. In the cup we find rose hips, tangerine, and mulberry.

Kedida Gubata is a new high-elevation separation from our export partners at SNAP. Now in our second year working with them on this lot, we decided to try it as a white honey process. In the cup we find honeydew, peach, and coffee blossom.