Feature Roaster: Swerl

At El Progreso in the hills of San Agustín, Huila, Gloria has built a new chapter through coffee. Farming between 1,870 and 1,920 masl in the vereda of Sevilla, she has dedicated herself to restoring and replanting the farm, with a particular focus on Pink Bourbon, a Colombian variety celebrated for its vibrant florals, sweetness, and clarity.

This lot is processed using a dry fermented washed method. The cherries are first fermented in sealed bags for 24 hours before being depulped, followed by a 36-hour dry fermentation in tiled tanks. After washing, the coffee is slowly dried in solar dryers for 15 to 20 days.

Expect a bold, vibrant, and jammy cup with flavours of red currants, and lime cordial.

Tasting Notes: Jammy | Red Currants | Lime Coridal 

Origin: Sevilla, San Agustín, Huila, Colombia
Farm: El Progreso
Producer: Gloria Ortega
Variety: Pink Bourbon
Process: Dry Fermented Washed
Altitude: 1.870-1.920 masl

Roast Date: 11th June 2026

Packaging: 250g bag roasted coffee beans

Feature Roaster: Sumo Coffee Roasters

Finca Las Flores in Acevedo, Huila is a family operation with serious competition pedigree — Jhoan Vergara won first place at the Master of Coffee with this very variety in 2019. This Pink Bourbon undergoes a washed anaerobic fermentation with musto, an advanced technique that amplifies complexity while preserving clarity in the cup.

Expect a vivid and complex cup: with notes of raspberry and orange peel lead, followed by a spicy mint and ginger body, all grounded by caramel sweetness.

Tasting Notes: Raspberry | Orange Peel | Caramel

Origin: Huila, Colombia
Farm: Finca Las Flores
Variety: Pink Bourbon
Process: Washed Anaerobic fermentation with Musto
Altitude: 1750 m.a.s.l

Roast Date:  2nd June 2026

Packaging: 250g bag roasted coffee beans

Feature Roaster: Sumo Coffee Roasters

From the shores of Lake Kivu in western Rwanda, this natural-processed Red Bourbon comes from Muraho Trading's flagship Rugali Washing Station — nicknamed "The Big Daddy." Grown at 1,500–1,800 masl in the fertile Nyamasheke district, only perfectly ripe cherries make the cut, hand-sorted on arrival by a team that swells to 180 during harvest season.

Expect a vibrant, fruit-forward cup with notes of pineapple and clementine brightness layered over berry sweetness, rounded out by a rich molasses depth and a crisp apple finish.

Tasting Notes: Pineapple | Berries | Clementine

Origin: Nyamasheke, Rwanda
Washing Station: Rugali washing station
Variety: Red Bourbon
Process: Natural
Altitude: 1500 - 1800 m.a.s.l

Roast Date:  2nd June 2026

Packaging: 250g bag roasted coffee beans

Feature Roaster: Sumo Coffee Roasters

From the volcanic hillsides of Ciudad Bolívar, Antioquia, La Claudina is run by Juan Saldarriaga — a second-generation producer pushing quality well beyond Colombia's traditional market. This lot features Maragogype, the rare "elephant bean" mutation of Typica, honey processed at 1,750 masl to coax out maximum sweetness and aromatic depth.

Expect a refined, layered cup: grape and tropical sweetness up front, transitioning into floral notes, citrus brightness, and a long honey finish.

Tasting Notes: Grape | Tropical | Citrus

Origin: Antioquia, Colombia
Farm: La Claudina
Variety: Maragogype
Process: Honey
Altitude: 1750 m.a.s.l

Roast Date:  2nd June 2026

Packaging: 250g bag roasted coffee beans

Feature Roaster: Nomad Coffee Roasters

From the Murang'a region of Kenya, Kathima is a cooperative lot from the Thanga-ini Farmers Society, processed through classic Kenyan washed methods at 1,600–1,800 masl. A blend of SL28, SL34, Ruiru11, and Batian, it showcases what this terroir does at its best.

Expect a a vibrant and exotic profile, with notes of yuzu, yellow kiwi, and dried apricots that define a fresh and very expressive cup.

Tasting Notes: Yuzu | Yellow Kiwi | Dried Apricots

Origin: Murang'a, Kenya
Washing Station: Kathima Co-operative
Variety: SL28, SL34, Ruiru 11, Batian
Process: Washed 
Altitude: 1600 - 1800 m.a.s.l

Roast Date:  9th June 2026

Packaging: 250g bag roasted coffee beans

Feature Roaster: Nomad Coffee Roasters

From high in the Peruvian hills, Enma Palacios tends her farm on a 1 hectare plot of land gifted by her father — growing coffee alongside carrots, beans, and alfalfa in a true smallholder ecosystem. Her rare Typica and Gesha blend, washed at 2,000 masl and harvested in September 2025, is a testament to what careful, unhurried farming produces.

Expect a delicate, elegant cup: dulce de leche sweetness layered with ripe yellow peach and tropical freshness, and a soft lavender florality.

Tasting Notes: Dulce de Leche | Tropical | Lavender

Origin: Jauja, Peru
Producer: Enma Pelacios
Variety: Gesha + Typica
Process: Washed 
Altitude: 2000 m.a.s.l

Roast Date:  9th June 2026

Packaging: 250g bag roasted coffee beans

Feature Roaster: Nomad Coffee Roasters

Finca Las Flores in Acevedo, Huila needs little introduction — this one of the Vergara family's competition lot, a Sidra Bourbon processed naturally with the kind of precision that earned them a Master of Coffee title in 2019. 

This batch of Bourbon Sidra was processed using an experimental natural method that combines innovation and control at every stage, including a thermal shock process to stabilise the fermentation and lock in the aromas. 

Expect an intense and complex fragrance, where the high aromatic concentration remains integrated and balanced. In the cup, notes of cocoa nibs, lychee and pineapple stand out, accompanied by nuances of mango, citrus peel, cherry and a background of cocoa powder.

Tasting Notes: Cocoa Nibs | Lychee | Pineapple

Origin: Huila, Colombia
Farm: Finca Las Flores
Producer: Jhoan Vergara
Variety: Sidra
Process: Natural with Thermal Shock 
Altitude: 1750 m.a.s.l

Roast Date:  9th June 2026

Packaging: 250g bag roasted coffee beans

International Feature Roaster: Momos Coffee

This Caturra lot comes from Caranavi, produced by Carmelita & Luis Choquehuanca as part of the Sol de la Mañana program led by Agricafe. The project was created to help rebuild Bolivia’s coffee sector after severe declines in the 2010s, when disease and low productivity pushed many farmers out of coffee production. Today, over 100 farming families are involved, working to restore quality and sustainability in the region.

Grown at 1,600 masl, this Caturra is processed using the innovative “Coco Natural” method, which combines traditional natural drying with controlled mechanical drying to stabilize fermentation and preserve clarity.

Expect a layered and sweet cup with notes of cacao, sweet plums, maple syrup and black tea.

Tasting Notes: Cocoa | Plum | Maple syrup | Black tea

Origin: Caranavi, Bolivia
Producer: Carmelita & Luis Choquehuanca
Variety: Caturra
Process: Coco Natural
Altitude: 1.600 m.a.s.l

Roast Date: 26th May 2026

Packaging: 200g bag roasted coffee beans

International Feature Roaster: Special Guests Coffee

Nestled between two national parks in Ecuador's Amazonian region and fertilised by volcanic ash from El Reventador, La Josefina is as dramatic in setting as it is in the cup. This Typica Mejorado is naturally processed — saline-washed, fermented for 24 hours, then dried slowly over 35 days on shaded African beds inside polytunnels for exceptional clarity and control.

Expect a lush, fruit-forward profile: ripe mango and strawberry jam sweetness layered with a soft almond finish.

Tasting Notes: Mango | Strawberry Jam | Almond

Origin: Amazonia, Ecuador
Farm: La Josefina
Variety: Typica Mejorado
Process: Natural
Altitude: 1400 - 1600 m.a.s.l

Roast Date: 9th June 2026

Packaging: 100g bag roasted coffee beans

International Feature Roaster: Special Guests Coffee

From Alo Village in the high-altitude Bensa district of Sidama, this JARC 74158 lot undergoes a meticulous 96-hour sealed anaerobic fermentation with mosto before spending 28 days drying on raised beds — then resting for a further 45 days in GrainPro bags to deepen and refine the final profile.

Expect a vibrant, layered cup: bright raspberry coulis and honeydew melon sweetness grounded by rich chocolate depth. 

Tasting Notes: Raspberry Coulis | Honeydew Melon | Chocolate

Origin: Sidama, Ethiopia
Producer: Alo Coffee
Variety: JARC 74158
Process: Natural Anaerobic Mosto
Altitude: 2400 - 2500 m.a.s.l

Roast Date: 9th June 2026

Packaging: 100g bag roasted coffee beans

International Feature Roaster: Momos

CoffeeThis Mokka lot comes from El Obraje Farm in Nariño, where producer Pablo Andrés Guerrero cultivates coffee at an extraordinary 2,200 masl. A former architect, Pablo has built his farm around working with nature rather than reshaping it, preserving more than half of the land in its natural state. His thoughtful approach earned El Obraje recognition at the prestigious Cup of Excellence and continues to define the farm today.

This is the first harvest of Pablo's Mokka variety, planted three years before its 2025 debut. After harvest, the cherries undergo 48 hours of anaerobic fermentation before being slowly dried under shade for 15 days.

Expect a structured and velvety cup with flavours of sweet pear, crisp green apples, and sweet hazelnuts.

Tasting Notes: Pear | Green Apple | Sugar Syrup | Hazelnut

Origin: Narino, Colombia
Producer: Pablo Andrés Guerrero
Variety: Mokka
Process: Natural
Altitude: 2.200 m.a.s.l

Roast Date: 22nd May 2026

Packaging: 100g bag roasted coffee beans

International Feature Roaster: Special Guests Coffee

Four generations of the Lamastus family have farmed the volcanic slopes of Volcán Barú in Boquete, Panama — and the Falda plot within their Elida Estate sits at the top end of that legacy. Their ASD (Anaerobic Slow Dry) process takes whole cherries through extended anaerobic fermentation in sealed tanks before a slow raised-bed dry, dialling up complexity while keeping structure intact.

Expect a joyful, candy-bright cup: tutti frutti and candied cherry up front, drifting into a peachy iced tea finish that lingers.

Tasting Notes: Tutti Frutti | Candied Cherry | Peach Ice Tea

Origin: Boquete, Panama
Producer: Wilford Lamastus
Variety: Gesha
Process: ASD Natural
Altitude: 1700+ m.a.s.l

Roast Date: 9th June 2026

Packaging: 100g bag roasted coffee beans

International Feature Roaster: Special Guests Coffee

This coffee from the world-famous Cafe Granja La Esperanza. On the farm there is a range of phenomenal coffees, ranging from Gesha, to Sudan Rume, CGLE17 to Mandela, plus many more.

This particular lot is grown at Las Margaritas, one of the CGLE farms, and was chosen as it represents the Sudan Rume varietal, standing out due to its complexity and unique flavour profile. It is layered, it's intense and distinctive. It is has undergone a hybrid washed process.

Expect a complex flavour profile of Bergamot, Mango, and Lemongrass.

Tasting Notes: Bergamot | Mango | Lemongrass

Origin: Cauca, Colombia
Producer: Cafe Granja La Esperanza
Variety: Sudan Rume
Process: Hybrid Washed
Altitude: 1570 - 1760 m.a.s.l

Roast Date: 9th June 2026

Packaging: 100g bag roasted coffee beans

International Feature Roaster: Special Guests Coffee

Four generations of the Lamastus family have farmed the volcanic slopes of Volcán Barú in Boquete, Panama — and the Falda plot within their Elida Estate sits at the top end of that legacy. Their ASD (Anaerobic Slow Dry) process takes whole cherries through extended anaerobic fermentation in sealed tanks before a slow raised-bed dry, dialling up complexity while keeping structure intact.

Expect a joyful, candy-bright cup: tutti frutti and candied cherry up front, drifting into a peachy iced tea finish that lingers.

Tasting Notes: Tutti Frutti | Candied Cherry | Peach Ice Tea

Origin: Boquete, Panama
Producer: Wilford Lamastus
Variety: Gesha
Process: ASD Natural
Altitude: 1700+ m.a.s.l

Roast Date: 9th June 2026

Packaging: 100g bag roasted coffee beans

International Feature Roaster: Special Guests Coffee

This coffee from the world-famous Cafe Granja La Esperanza. On the farm there is a range of phenomenal coffees, ranging from Gesha, to Sudan Rume, CGLE17 to Mandela, plus many more.

This particular lot is grown at Las Margaritas, one of the CGLE farms, and was chosen as it represents the Sudan Rume varietal, standing out due to its complexity and unique flavour profile. It is layered, it's intense and distinctive. It is has undergone a hybrid washed process.

Expect a complex flavour profile of Bergamot, Mango, and Lemongrass.

Tasting Notes: Bergamot | Mango | Lemongrass

Origin: Cauca, Colombia
Producer: Cafe Granja La Esperanza
Variety: Sudan Rume
Process: Hybrid Washed
Altitude: 1570 - 1760 m.a.s.l

Roast Date: 9th June 2026

Packaging: 100g bag roasted coffee beans