New sweet-mouth coffees

Be enchanted by the magic of this Grade 1 microlot from the Aricha Wubanchi Washing Station in Yirgacheffe. At an altitude of 2,200 meters, surrounded by lush nature and fed by the clear waters of the Resitay River, the coffee cherries are cultivated by over 1,700 passionate smallholder farmers. These families plant their Jarc heirloom varieties alongside other crops directly in their forest gardens—affectionately called "garden coffee."

Yirgacheffe is the heart of Ethiopian coffee culture, famous for its delicate and distinctive flavors. The combination of fertile soils, consistent rainfall, and centuries of experience gives this coffee an incomparable interplay of aromas. In the cup, you'll experience fruity notes of apricot, lemon tart, and Earl Grey tea.

The processing is carried out with dedication: only the ripest cherries are hand-picked, fermented, washed, and gently dried in the sun on raised African beds for 10 to 12 days. Each bean is carefully turned regularly and protected from rain or midday sun before it begins its journey to Addis Ababa for final sorting and preparation for export.

We're delighted to present this excellent coffee from the Aricha Wubanchi Washing Station. The light roast brings out classic Yirgacheffe aromas like bergamot and black tea. This coffee makes a sensational accompaniment to a clear cup of filter coffee or a fruity espresso.

Region: Aricha in Yirgacheffe, Gedeo Zone

Producer: Aricha Wubanchi Washing Station

Cultivation height: 2,200 m

Variety: Heirloom

Condition: Washed

Preparation recommendation: V60, Clever Dripper, Chemex, Kalita Wave, Aeropress, French Press, filter coffee machine

Best Taste Recommendation: 1 - 8 weeks after roasting (best before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

• Earl Grey
• apricot
• Lemon tart

This unique Peaberry Estate Lot comes from the Kakindu Estate in Kiambu, Kenya – a place where tradition meets passion. This 76-hectare farm, once established by British colonialists, is now proudly Kenyan-owned and part of the Sasini Group. It's not just about coffee, but about people, community, and the future.

Sasini ensures fair working conditions, safe housing, and education for its employees' children. With the support of Olam Specialty and dedicated partners, further investments were made in the local elementary school. In particular, a modern computer lab was built to help students learn the skills they need to thrive in an increasingly digital world of work.

Kiambu County, not far from Nairobi, is a paradise for coffee lovers. The volcanic soils, altitudes of up to 2,000 meters, and cool nights allow the coffee cherries to ripen slowly, resulting in a particularly delicate flavor full of character and complexity.

This excellent estate lot is processed with the utmost care—hand-picked, traditionally "fully washed," and sun-dried on African raised beds. Each bean speaks of the dedication of the local people and carries the soul of Kenya within.

With every sip, you not only experience a unique interplay of flavors, but also directly support the community that makes this special coffee possible. We are delighted to be able to roast this excellent SL28 Arabica variety for you in such high quality. On the palate, you can expect a fine taste of Currant, blackberry, peach and rosehip.

Region: Kiambu County

Producer: Kakindu Estate

Cultivation altitude: 1650 - 1800 m

Variety: SL28

Condition: Washed

Preparation recommendation: V60, Clever Dripper, Chemex, Kalita Wave, Aeropress, French Press, filter coffee machine

Best Taste Recommendation: 1 - 8 weeks after roasting (best before - 1 year)

Body: 4/5

Fruit: 4/5

Flavor profile:

• currant
• blackberry
• peach

This cup of light-roasted organic coffee from Rwanda not only tastes incomparable, but also tells a story full of courage and hope. This fine organic Arabica comes from the Mbizi Washing Station in Rwanda's Kamonyi District—a place where women, working together, achieve great things.

The two founders, Aline and Odette, set themselves a goal: to change the lives of widowed and disadvantaged women. With passion, they not only established coffee production but also distributed goats and fertilizer to secure the families' livelihoods. Every bean speaks of solidarity, strength, and the vision of a better future.

Kamonyi is located in southern Rwanda and offers ideal conditions for high-quality coffee cultivation. The subtropical climate, regular rainfall, and altitudes of 1,400 to 2,000 meters create a perfect environment for the Arabica variety Red Bourbon. The region's fertile clay soils are rich in minerals and give the coffee cherries their unique aroma. Kamonyi is also known for its sustainable farming methods and strong community of smallholder farmers who pass on their knowledge across generations.

This fine, washed red bourbon boasts complex fruit notes of gooseberry and lime, along with a sweet finish of buccaneer. With every sip, you support these inspiring women and taste the dedication that went into every bean.

Region: Kamonyi District

Cooperative: Mbizi Washing Station

Mounting height: 1,400 - 2,000m

Variety: Red Bourbon

Condition: Washed

Preparation recommendation: portafilter machine, moka pot, fully automatic machine

Best Taste Recommendation: 2 - 16 weeks after roasting (best before - 1 year)

Body: 3/5

Fruit: 5/5

Flavor profile:

• gooseberry
• Lime
• biscuit

This excellent lot was prepared by 15 female coffee farmers from the Asobombo cooperative in Huila. In the Pitalito region, most farms are around 3-5 hectares in size, making them slightly larger than in the rest of Huila. The region became more heavily populated in the 19th and 20th centuries because there was still a lot of fertile land there. Huila is generally considered one of the best coffee-growing regions in Colombia, and is already known for its particularly high coffee quality.

The women of the Asobombo cooperative hand-pick their ripe, sweet cherries themselves and begin processing them right on the farm. After pulping, the coffee beans ferment in water tanks for 12-36 hours. The parchment is then washed and dried on covered raised beds. Due to the high humidity in the region, the parchment is turned particularly frequently to ensure even drying.

This summery, light filter coffee shines with a fruity-sweet taste of red currant and citrus zest, tea-like aromas reminiscent of green Sencha tea and a delicate biscuit finish.

Region: Pitalito, Huila, Colombia

Producer: Asobombo Women Group

Mounting height: 1350m - 1800m

Variety: Bourbon, Castillo, Caturra, Colombia

Processing: Washed

Preparation recommendation: V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

Best Taste Recommendation: 2 - 16 weeks after roasting (best before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

• currant
• citrus zest
• Sencha
• biscuit