Hello Friend!
A new month, a new expression of terroir and processing mastery. March is a celebration of controlled fermentation, vibrant acidity, and structured sweetness — from Kenyan styled washed, Ethiopian & Colombia most experimental producers.
From Embu County at the foothills of Mount Kenya, Kibugu Factory represents Kenya’s hallmark precision in washed processing. The AA grading reflects large bean size and density, delivering clarity and high-definition acidity.
Ethiopia – Alo Main Station – Anaerobic Natural
Founded by Tamiru Tadesse in Bensa, Sidama, Alo Coffee rose rapidly to global recognition after winning top placements at the Cup of Excellence. Grown at elevations exceeding 2,400 meters, this lot undergoes carefully controlled anaerobic natural fermentation before drying on raised beds. The result is a deeply expressive cup that showcases the precision and ambition of modern Ethiopian processing.
Colombia – Campo Hermoso – Bourbon Sidra
At Finca Campo Hermoso, Edwin Noreña is known for pushing fermentation science forward. This Bourbon Sidra undergoes a Mossto fermentation technique followed by lactic fermentation and black honey drying, resulting in amplified sweetness and complex aromatic layering.
Colombia – Granja Paraiso 92 – Java P14
At Granja Paraiso 92, Wilton Benitez combines microbiology and engineering precision to produce some of Colombia’s most distinctive coffees. The Java P14 variety undergoes controlled fermentation and advanced processing techniques, enhancing aromatic intensity while preserving structure.
**information on the coffee can be found on the link above**
The January Selection will be delivered on 3rd March or 10th March
Thank you for your support friend.