Johannesburg
Adrian Lasso Anaerobic Honey Sidra
Adrian Lasso's intricate honey process on this Sidra Bourbon delivers a complex cup of immense depth and tropical flavour - bright & juicy nectarine, raspberry, and passionfruit. Ripe cherries are hand-picked, oxidised for 12hrs, anaerobically fermented over 60hrs, depulped, and oxidised again for 32hrs with leachates collected during the initial oxidisation. Solar-dried over 20days.
Howick
Kenya Kamwangi AB
Our fifth season buying from the Kirinyaga based wash station afforded us access to a wide selection of samples, narrowed down to three lots. We love the bright acidity and juicy sweetness of this coffee. We taste blueberries, hibiscus and plum. Enjoy sparkling filters and super sweet espresso+milk drinks.
Cape Town
Buku Abel, Natural, Guji, Ethiopia.
Intensely fragrant, our Buku Abel Natural is an outstandingly layered and complex coffee! With notes of ripe tropical fruit, like creamy mango and peach sorbet, complemented by an elegant acidity, and rich, silky texture, this coffee is perfect for enjoying black.
Cape Town
Muhondo, Natural / dry processed, Rwanda
This delicate bourbon coffee is from 1215 smallholder farmers grown above 1800 masl asnd processed at the Muhondo station. You'll find flavours of honey, apricot jam, allspice, apple tart and blackcurrant with a sweet citrus finish. It is medium bodied with a delicate juicy acidity.
Johannesburg
Finca Chelin
This incredibly special hydro-natural, washed gesha from producer Enrique Lopez out of Candeleria Loxicha, Oaxaca, Mexico boasts wildly unique flavour notes of elderflower syrup, green grape, turkish delight and licorice. Yes, Licorice.
Woodstock
Koji Anaerobic Natural
Elkin Guzman has been experimenting with innovative processing methods, such as this Koji Anaerobic Natural. Koji is a source of hydrolytic enzymes responsible for biochemical changes in the product, but also enzymes affecting the taste or smell resulting in tastes of chocolate, raspberry, mango, guava, tropical fruit, umami flavours.