Huila, Colombia
1780masl

BEAUTIFULLY CLEAN. PEACH, JASMINE, CANDYLIKE

It's no secret that Nestor Lasso and his brother, Adrian at El Diviso are producing some of the best coffees in the world at the moment. And this one's no exception.

To achieve a cup of beauty, elegance, and clarity, Nestor puts this humble Ethiopian Landrance through one of his signature advanced processes:

Ripe cherries are selected through floating and sealed in cans for a 40hr anaerobic ferment. They're then depulped and oxidised with mucilage over 40hrs. Following this, a 12hr submerged fermentation with leachates and finally, a 65ºC thermal shock. Dried over 20 days in parabolic solar dryers

HUILA, COLOMBIA 
1780masl

GREEN MELON, SHERBET, BROWN BUTTER, BISCOFF

Nestor's process on the lesser-known Tabi varietal is as complex as the effervescent coffee itself. Ripe cherries selected through floating are fermented anaerobically for 80hrs, oxidised for 25hrs, pulped and oxidised again with mucilage for 12hrs. And somehow this is still just the beginning. He then submerges the coffee in mosto (liquid collected from the initial fermentation) for a 36hr submerged fermentation at 40°C and then(finally) drying in temperature controlled parabolic dryers for three weeks 😮‍💨

HUILA, COLOMBIA
1800masl

NECTARINE, LITCHI, RASPBERRY, LEMON VERBENA

Adrian's intricate honey process begins on the farm, where coffee cherries primed for honey processing are hand-picked and floated. They're then oxidised for 12hrs, anaerobically fermented for 60hrs, depulped and oxidised a 3rd time for 32hrs with leachates collected during oxidisation. Dried in parabolic solar dryers over 20 days.

Expect a cup of immense flavour and depth – bright and juicy nectarine, raspberry, and passionfruit

HUILA, COLOMBIA
1800masl

GREEN APPLE, BLOOD ORANGE, MINT, MUSK, ROSE

Adrian expertly wields temperature and time across this many-step process on mature Red Bourbon cherries to deliver a complex cup overflowing with character, unmistakable Turkish delight and pink cachous sweets.

Oxidised cherries are anaerobically fermented for 70hrs, allowed to rest for 28hrs at 38°C, and then anaerobically fermented again for 30hrs. They're then pulped and submerged for 18hrs in leachates collected from a previous processing and then (finally) slow-dried in solar dryers over 3 phases.cardamom seeds and another yeast, thermal shock washed, dried in a dehumidifier. 🫨

HUILA, COLOMBIA
1780masl

PEACH, APRICOT, CHERRY, GUAVA, MANGO

There's nothing but absurdity here – both in flavour and in Nestor's processing treatment.

Only ripe cherries are handpicked, oxidised for 48hrs with mosto, floated in cold water, and thermal shock washed at 50ºC, before being anaerobically fermented for 80hrs with brewers yeast (commonly used in beer brewing and winemaking). Dried mechanically for 12hrs and then in a parabolic solar dryer for 15 days.

Huge apricot, enormous cherry, massive mango makes for a cup so big, so indulgent, so tropical, and so so good!

CHINCHINÁ, CALDAS
1490masl

FLORAL, MELON, PEACH, VIOLET, POMEGRANATE

The first specialty coffee lot direct from the family farm of our export partner besties, this super sweet and clean washed caturra punches way above its weight with huge florals, lingering melon, peach, and pomegranate.

Corquín, Copán
1300masl

RAISIN, GRAPE, SWEET, DARK CHOC

There are many reasons to love a Natural Honduran and this 72hr anaerobic macerated natural from Ana Cecilia is all of them in a cup. Cherries collected from neighbouring farms are cleaned, washed, and floated before being macerated, anaerobically fermented and dried on raised beds for 20-30 days. Sweet and decadent raisin, dark choc and grapes.

Cauca, Colombia
1700-1850masl

CHERRY, DARK CHOC, PLUM, MANGO, PINOT NOIR

Robinson Rivera transforms the humble castillo into a monster coffee with an extremely funky partially dehydrated anaerobic natural pro

Dbl yeast & cardamom ferment castillo
Cauca, Colombia
1900masl

CINNAMON SUGAR, CARDAMOM, SPICE, PEPPER

Swedish bun in a cup from our absolute fave, Diego Bermudez. As usual, the processing is too involved for this tiny box of text so you’ll have to wait for the proper release to read the thesis. But here’s the summary: hand harvested, ozone disinfected, 12hr soaked with a yeast, pulped, fermented with cardamom seeds and another yeast, thermal shock washed, dried in a dehumidifier. 🫨

Dbl Anaerobic Castillo, Caturra, v. Colombia
Cauca Colombia
1850masl

VANILLA, CRÈME BRÛLÉE, GRAPEFRUIT, PEACH

In addition to being the World's Most Superior Coffee Subscription, SuperSub® V1 is also the ballad of Bermudez and here’s the final verse—a complex, nuanced and caffeine-free cup that sings of crème brûlee and grapefruit 🎻

WASHED CASTILLO, CATURRA, BOURBON & TABI
ARGELIA, CAUCA
1680-2050masl

TOFFEE, ALMOND, LITCHI, TOASTED COCONUT

This super clean, super tasty sleepy time treat reinforces the fact that coffee is so much more than caffeine with a sweet citrus, almond, and toasted coconut cup. Collected by 18 Argacaffe growers in Cauca, processed by Siruma, and decaffeinated by Descafeco

WASHED SL-14, SL-28 & NYASALAND
UPPER BUKYABO,UGANDA
1800-2200masl

VANILLA, BLACKBERRY, MILK CHOC, PEACH, TEA

Collected from 227 local farmers in the mountain above The Coffee Gardens in the Eastern Region of Uganda, soaked in cold mountain water, before being submerged in tanks for a 40hr fermentation.

Bright and structured. Delightful peach, black tea, and vanilla.

JAÉN, CAJAMARCA, PERU
1850-1900masl

PINEAPPLE, MELON, APRICOT, DARK CHOCOLATE

A subtropical flavour bomb from newcomer, Nelbar Arevalo Heredia, and his tiny mountainside plot in Huabal! Big pineapple, melon, and dark choc.

ANAEROBIC THERMAL SHOCK CASTILLO
TUNÍA, CAUCA
1960masl

GINGER, LIME, BLACK GRAPE, LEMON, EUCALYPTUS

More coffee insanity from our faves, Diego Bermudez and Finca El Paraíso 🫶

His experimental process on this comp-worthy castillo is as complex as the flavours in the cup – ginger, lime, and EUCALYPTUS 🤯 An absolute 'must-taste'.

Dbl Anaerobic Thermal Shock
Tunía, Cauca
1960masl

CLEMENTINE, MINT, GINGER, GRAPEFRUIT, FLORAL

Another excellent reason to subscribe to the SuperSub®.

Expect huge peach, punchy blood orange, and delicate champagne from this perfectly balanced expression of coffee excellence from Diego and the team at Finca El Paraíso

WASHED GEISHA
TOLIMA, COLOMBIA
2050masl

JASMINE, PEACH TEA, PLUM, BLOOD ORANGE

The most geisha, geisha of them all 🤌

Lush peach, pear, blood orange, and jasmine florals all come together in this perfect example of elegance, restraint, and 50 years of experience from veteran coffee producer, Aristobulo Rayo.

WASHED SL-28, SL-34, RUIRU & BATIAN
NYERI, KENYA
1750masl

LAVENDER, BERRIES, LEMON, BLACK TEA, CHOC

This discount banger is an absolute beaut! Expect BIG, BIG florals and berries.

Over 1000 farmers from the Kamacharia Farmers Cooperative Society contribute cherries for this lot to the famous Kagumoini washing station in Muranga County, Kenya.

NATURAL HEIRLOOM VARIETALS
SIDAMA, ETHIOPIA      
2200masl

STRAWBERRY YOGHURT, MANGO, MELON, LITCHI

If you enjoyed last month's Ethiopian natural heirloom, Keramo, you're going to love this one by Keramo’s sister washing station, Arbegona.

Complex, tropical and vibrant.

LACTIC NATURAL RED CATURRA
CARANAVI, BOLIVIA 
1550masl

LEMON SHERBET, GRAPEFRUIT, PEACH TEA

Grown on Finca El Arcangel, one of the thirteen vertically integrated farms in Bolivia owned by the Rodriguez family.

This lactic natural delivers insane effervescence, big body, and citrus notes to the cup.

DBL ANAEROBIC THERMAL SHOCK DECAF
HUILA, COLOMBIA
1920masl

CLEMENTINE, MINT, GINGER, GRAPEFRUIT, FLORAL

A decaf thermal shock pink bourbon from Adrian Lasso of El Diviso that tastes like no decaf we've tasted before and is yet another example of the excellence the Lasso brothers are capable of.

The processing on this is as complex (click the 'buy again' button to read in full) as the cup it delivers – mint and ginger effervescence upfront, clementine & grapefruit in the middle, with an all-day honey sweetness on the finish

WASHED SL-14, SL-28 & NYASALAND
UPPER BUKYABO, UGANDA
1800-2200masl

BERRY LEMON, WHITE FLORALS, DARJEELING TEA

A blend of SL-14, SL-28, and Nyasaland varietals that’s packed with flavour – think lemon, white florals, elegant darjeeling tea, a berry burst and a cocoa finish. This specialty coffee micro-lot is grown by 275 subsistence farmers near The Coffee Gardens’ washing station.

DBL ANAEROBIC WASHED CASTILLO
CAUCA,COLOMBIA
1850masl

LITCHI, MUSCAT, PEACH, CHAMOMILE, CHAMPAGNE

Another INSANE coffee from Father fave, Diego of Finca El Paraíso. Prior to processing Diego predetermines a desired flavour profile and meticulously crafts the process to make it a reality. The result? Mind-blowing coffee. This specific release is no exception and showcases Diego's geniusness with notes of litchi, muscat, peach, chamomile, and champagne.

ANAEROBIC NATURAL MARACATURRA
OCOTAL, NICARAGUA     
1400-1600masl

APRICOT, RAISIN & ALMOND

Cherries are grown at 1300-1400masl and anaerobically fermented resulting in a coffee that tastes like slurping a strawberry lime milkshake.

NATURAL HEIRLOOM VARIETALS
SIDAMA, ETHIOPIA 
2300masl

VIOLET FLORALS, KIWI, PAPAYA, STEWED APPLE

Our love for natural Ethiopians runs deep and here’s another reason why. Produced by 1500 dedicated outgrowers on the mountain around the Daye Bensa Keramo washing station. Full violet florals, kiwi, papaya, stewed apple, and caramel

YEAST ANAEROBIC NATURAL
FLORES, INDONESIA
1500masl

STRAWBERRY, MANGO, APPLE, JASMINE, FUNK

Say hello to Edition 008’s SuperSub exclusive! This coffee marries the big, round flavours of a classic Indonesian and the funky deliciousness of a 240-360hr anaerobic fermentation.

WASHED SL-28 & SL-34
NYERI, KENYA
1900-2000masl

NAARTJIE & HONEY, GRAPEFRUIT & EARL GREY TEA

This one’s a blend of SL-28 and SL-34 varietals contributed to the high-altitude Muthua-ini Wash Station by subsistence farmers on the surrounding hills. Juicy naartjie, sweet and delicate. Flawless on filter.

WASHED HEIRLOOM
DAMO, SIDAMA, ETHIOPIA
1860-2160masl

NECTARINE, LIME, PEACH & BLACK TEA

Expect the eternally classic washed African profile – elegant black tea and stone fruit. Organically grown by subsistence farmers in Sidama and then processed by the Damo Washing Station; which was founded with the goal of processing the highest quality lots from the area and improving the livelihoods of local farmers.

NATURAL CATURRA & BOURBON
LA LIBERTAD, HUEHUETENANGO,
GUATEMALA      
1400-1600masl

APRICOT, RAISIN & ALMOND

A fruit bomb of a coffee. Big apricot, raisin, and candied apple with choc finish.

Grown on Finca La Bolsa, a 108ha farm founded in 1958 by Guatemalan specialty coffee pioneer, Jorge Vides, and now run by 2 generations of his family.

NATURAL MARSHELL
CHIRINOS, PERU 
1740masl

VANILLA & PLUM, BLUEBERRY & COCOA NIBS

Fact: we go absolutely nuts for a Natural Ethiopian.

An already unusual find – a natural Peru. More unusual though, is that the Marshell varietal is a recently discovered Bourbon mutation receiving attention for its high yields, robust plants and refined flavour profile.

DBL FERMENTED THERMAL SHOCKED YELLOW GEISHA 
PIENDIAMO, CAUCA, COLOMBIA
1960masl

PASSIONFRUIT, DRIED APRICOT & RIPE STRAWBERRY

It's INSANE. Our roaster, Luke, won The National Barista Champs with this one. ‘Nuff said. Click the black button to the right (or underneath if reading this on mobile) for a longer write up detailing the growing and processing of this coffee and then buy another box, dose it, freeze it and savour it because it won’t be around long

DRY FERMENTED WASHED HEIRLOOM

BOMBE, SIDAMA, ETHIOPIA

2000 - 2400masl

APRICOT & NAARTJIE, CARAMEL & BLACK TEA

An incredible example of the dry-fermented washed process from the Bombe Washing Station in Ethiopia. Grapefruit, complex caramelly character, and Earl Grey refinement. So big, so round, so good.

WASHED RED BOURBON
HUYE MOUNTAIN, KIGOMA, RWANDA
1650masl

NECTARINE, RED BERRIES, FLORAL & CARAMEL 

Sourced from around 1200 subsistence farmers near the Huye Mountain and processed by a wash station with breathtaking views of the Southern Province. This washed iteration brings nectarine, red berries and a caramel to the cup. For the academically inclined or those who like to play ‘spot the difference’, coffee No. 28 is the natural process iteration of the same cherry.

NATURAL RED BOURBON
HUYE MOUNTAIN, KIGOMA, RWANDA 1650masl

TROPICAL, CHERRY, FIG AND DARK CHOCOLATE

Same same but also different to coffee No. 27. Same cherries, same washing station, different processing. The natural process reveals mad tropical flavours – granadilla, ripe cherry, fig, and dark choc.

NATURAL ARARA
ILICNEA, SUL DE MINAS, BRAZIL      1000masl

APRICOT AND ORANGE, ALMOND WITH DARK CHOC

Fact: we go absolutely nuts for a Natural Ethiopian.

This solid natural Brazil from Sitio Urtiga carries the unique flavour stamp of Ilicnea’s evolving cambisol soil, resulting in an intriguing coffee flavour profile – clean, fruity, citrusy, nutty and chocolatey.

ANAEROBIC THERMAL SHOCKED MARAGOGYPE 
CAUCA, COLOMBIA 
1960masl

TROPICAL, VANILLA, CARAMEL, STRAWBERRY

Honestly, this one is crazy and there’s way too much to say about it for this little box. Here are the spark notes. Be on the lookout for the longer write up when it’s released
– Absurdly complex
– Kogi fermented – this is the same bacteria used to ferment soy sauce and other umami things
– Insanely good
– Maragogype – a very large bean that’s very annoying to roast but very delicious to drink
– Ridic tasting notes of cherry cola, pinot noir, neroli
– Extremely limited – only 200kg were produced, we got 50kg, you get 100g.

YEAST FERMENTED WASHED

SL-14, SL-28 & NYASALAND

UPPER BUKYABO, UGANDA 

1800 - 2200masl

PLUM & ORANGE, TOFFEE & DARK CHOCOLATE

Collected from local farmers in the mountain above The Coffee Gardens wash station in the Eastern Region of Uganda, soaked in cold mountain water, submerged and fermented with Lalcafe Intenso for 40hrs.

Brings decadent butter toffee, plum, orange and dark chocolate to the cup.

WASHED SL-28 & SL-34

KIRINYAGA, KENYA 

1600MASL 

BLUEBERRY, LEMON, VANILLA & BLACK TEA

The Karimikui washing station in Kenya never disappoints. This guy, little brother to Karimikui AA, delivers big blueberry, lemon, vanilla & black tea.

The beans might be ever so slightly smaller in size but like most little siblings, they pack a punch. A soft, sweet, floral and juicy punch.

NATURAL LEMPIRA & IHCAFE 90

COPÁN, HONDURAS

1200masl

PINEAPPLE, KIWI, GREEN APPLE, ALMOND

Yes, another tropical fruit bomb from Copán 💁🏻‍♀️

Grown by Yolanda Urrea Arita on a humble biodynamic 2ha farm a few doors down from cult fave, Norma Iris, and processed by the same mill as the macerated natural from Hugo Abraham Chinchilla.

Look out for tropical flavours of juicy pineapple, kiwi, green apple and almond.

NATURAL HEIRLOOM 

YIRGACHEFFE, ETHIOPIA

2150masl

RASPBERRY AND PEACH WITH BLACK TEA, LIME & HONEY

Fact: we go absolutely nuts for a Natural Ethiopian.

Also fact: this newest Natural Ethiopian comes from the tiny 0.5ha farm owned by Nafkot Admasu in Gedicho, Idido. Organically grown (but not certified 'cos money), handpicked and sun-dried.

More facts: fresh and delicate notes of sweet apricot, peach and passionfruit make this an utter delight to drink.

ANAEROBIC NATURAL BOURBON

SIDRA HUILA, COLOMBIA

1700 - 1850masl

TROPICAL, VANILLA, CARAMEL, STRAWBERRY

From third generation 24-year-old coffee producer, Nestor Lasso comes this mind-blowing strawberry milkshake-esque sensation.

There isn't a treatment these cherries haven't received – they're floated, anaerobically fermentated, oxidated, fermented under water, washed, termally shocked and then dried over 18-24 days in a parabolic drying system 😮‍💨

WASHED

JAVA 

OCOTAL, NICARAGUA

1700masl

FLORAL, SMOOTH, SWEET, CHOCOLATE & BLACK TEA

A washed java that narrates the story of a resilient family’s pursuit for high quality coffee and fair pricing. Grown by Mariano Rafael Montealegre Callejas on his farm, Finca Los Nubarrones, and processed by the Montealegre sisters at the mill they started in response to the high demand for transparent Nicaraguan coffee.
Round, smooth and delightful.

ANAEROBIC NATURAL

CASTILLO

VALLE DEL CAUCA, COLOMBIA

1600-1800masl

PASSION FRUIT, APRICOT, JASMINE, BERRIES.

A castillo masquerading as a geisha produced by four farmers and sent to Finca Inmaculada for processing as part of their Fellows Farm Programme.
On arrival, the cherries are cleaned, sorted and treated to a six-day anaerobic fermentation that lifts the acidity and reduces sugar content. They are then dried over 15 days using a high-tech vacuum system. The result of the 21 day processing is elegance in a cup.

WASHED PACAMARA

AHUACHAPÁN, EL SALVADOR

1380masl

PEAR, MARZIPAN, CITRUS, MILK CHOCOLATE

One of those coffees you’ll never tire of. Sigfredo Corado both grows a perfect example of an easy drinking El Salvador and runs an educational programme for producers in the area to help them do the same. This pear and marzipan forward pacamara is the product of cherries that are hand harvested and sent to Beneficio San Rafael to be washed, floated and dried on beds.

HONEY RED BOURBON 

KARAMBI, NYAMASHEKE, RWANDA

2000masl

ORANGE, PEACH, CARAMEL, BLACK TEA

Say hi to your new favourite juicy Rwandan! This lush honey processed lot from Gitwe brings orange, peach, caramel and a lingering black tea finish.

NATURAL

GEISHA & CATUAI 

FRAILES, COSTA RICA

1500masl

Berry, lemon, white florals, darjeeling tea.

Grown by Doña Idaly on the lush tropical farm she funded by being a seasonal cherry picker, this geisha & catuai blend brings huge fruit and tropical qualities to the cup.

WASHED CATURRA & COLOMBIA

CAUCA, COLOMBIA

1800masl

GRAPEFRUIT, MILK CHOCOLATE, ALMOND, CARAMEL

Sweet, classic and clean. The washed expression from young Cauca producer, Ferney Quipo's farm, El Lago brings easy-drinking milk choc, caramel and citrus to the cup.

ANAEROBIC WASHED

PINK BOURBON

CAUCA, COLOMBIA

1930masl

ORANGE RIND, PEACH, GINGER BEER, VIOLET FLORALS

The experimentation at Finca El Paraiso continues. Our latest release from one of coffees most exciting producers involves his signature techniques, but with a fermentation driven by yeast isolates derived from pineapple.

We usually refer to Diego's coffees as hyperprocessed, and the explanation of the process will make it apparent why (click the black button to read the full process). But the tl;dr version is that Diego and his team are masters of intentional processing to target distinct flavour profiles full of character.

BLACK HONEY

CATURRA & CATUAI

ALAJUELA, COSTA RICA

1500-1700masl

​

MACERATED STRAWBERRY, CHERRY, PLUM, DARK CHOC

We’re not supposed to have favourites - all coffees should be appreciated for what they are - so we can’t say that this is our favourite. But we can say that we kept on going back for a slurp when it was on the cupping table. We can say that it lingered on the mind for a while. We can also say that we love it and we can tell you why:
- It's grown in Costa Rican volcanic soil which is just quite cool.
- Las Lajas's famous black honey process sees coffee dried over 20 days with four daily rotations and tastes like juicy ripe purple plums, syrupy black cherries and choc dipped strawberries – all things you'd be crazy to not love.

MACERATED NAT. CATUAI ROJO & PARAINEMA

COPÁN, HONDURAS

1400masl

LIME, NAARTJIE, RIPE FRUIT, TOFFEE, CACAO NIB

This macerated natural comes from specialty coffee newcomer, Hugo Abraham Chinchilla, from a Father Fan Fave region, Copan. It’s another firm favourite of ours and is currently the bean inside the 4WKS x Father Coffee seasonal release. If you’re after cosiness in a cup, this is your coffee - big citrus, ripe strawberry and cacao nib.

NATURAL HEIRLOOM VARIETALS

SIDAMA, ETHIOPIA

2000-2200masl

LITCHI, APRICOT, FRUIT PUNCH, MINT, FLORAL & COMPLEX

And this might just be the best one we've ever released. That's a bold claim, we know, but this day-lot from Daye Bensa's Gatta farm is utterly exceptional.

Layered, complex, delicious. Look out for everything! Litchi and apricot upfront leads to strawberry, mango, and a hint of mint, with the most aromatic florals lingering the whole way through. Exquisite however you brew it, but we're particularly loving the Muscat d'Alexandrie litchi-ness it sings with on filter.

HYPER PROCESSED CASTILLO

CAUCA, COLOMBIA

1700-1930masl

PEACH ICED TEA, STRAWBERRY, LITCHI, HONEY

This coffee is fondly known as the coffee that helped our roaster, Luke, obtain the highly coveted title as 2023's 6th Best Barista in Potchefstroom.

But it has many more redeeming traits:
1. It's another Diego coffee with the letter 'Y' in it which means its yamazing.
2. It goes through an extremely scientific process (which you can and should read by pressing the black button to the right) to lock in and amplify the flavour.
3. Lactobacillus driven fermentation.
4. Diego's signature move of thermal shock 🤌

WASHED TYPICA

SANTA ANA, EL SALVADOR

1500masl

MARMALADE, RAISIN, ALMOND, MILK CHOCOLATE

This month's subscription exclusive comes from the renowned El Borbollon mill operated by the Alvarez family. The lot is an interesting one, 100% typica, but selected from a handful of different farms based around the Santa Ana volcano. Borbollon manage the full process from handpicking through to milling for export and have delivered an exceptional lot with great clarity and more-ish roundness in the cup.

WASHED CATURRA & VILLA SARCHI

COBÀN, GUATEMALA

1400-1500masl

RASPBERRY, NAARTJIE, CARAMEL, VANILLA, OAT BISCUIT

Third generation farmer, Wicho, inherited land his grandfather purchased in the 1960's which is now known as Santa Isabel (in the Dec release partially because it has the name Santa in it). The farm once exclusively grew sugarcane but for the last 20 years has been producing specialty coffee.

Terrace grown cherry is pickedwhen red ripe, floated, pulped, fermentedthen washed, dried on shaded racks.

Easy drinking, uncomplicated and elegant

by the COFFEE GARDENS UPPER BUKYABO, UGANDA

WASHED SL14, SL28 & NYASALAND

1800-2200masl

ORANGE, BLACKBERRY, VANILLA, TREACLE

This washed release from The Coffee Gardens in the Eastern Region of Uganda brings big, bold, coating sweetness to the cup with orange, treacle, and blackberry singing the backing vocals.

FLORES, INDONESIA 

ANAEROBIC NATURAL

CATURRA, TYPICA, KARTIKA

1500masl

CINNAMON, TROPICAL FRUIT, CUSTARD

Say hello-ho-ho to Christmas in a cup 🎄
Tastes like a classic Indonesian with big festive flair. And we have only Tuang to thank for this. Post picking they spray the cherries with starter culture made with fermented palm juice before sealing them for a 240–360 hour anaerobic fermentation that concentrates all that funky bigness.

NATURAL
VALLE DEL CAUCA, COLOMBIA
GEISHA
1800masl

ORANGE BLOSSOM FLORALS, LEMON VERBENA, CARAMEL, ORANGE, GREEN GRAPE

We couldn't think of a better coffee to get the SuperSub going. Elegant, immacualate, delightful. This geisha is the reason the first edition was limited to just 21 subscribers. It's all the green we had left, and now it's gone.

WASHED 

AGARO, ETHIOPIA

HEIRLOOM VARIETALS

2040masl

NECTARINE, BLACK TEA, BERRY, FLORAL, HONEY

We can never really get enough of Agaro. And one of our faves from the region is Mustefa who in addition to growing coffee on his own farm has set up a small wetmill called Beshasha to process his and outgrowers’ coffee. Owing to the scarcity of water in the region, this lot is something closer to a light honey having spent just 8hrs in fermentation tanks post pulping.

WASHED 

OCOTAL, NICARAGUA

MARACATURRA

1400masl

GOOSEBERRY, DRIED APRICOT, GREEN APPLE, VANILLA

If you are a Father veteran you will know that each year we have a Norma Iris Maragogype that we all froth for. This year was an exception and much to our dismay, there was none. This Maracaturra from sisters, Martha & Ana of Finca Bethania, was the compromise and one we're not upset about. The beans are big, the flavour bigger and the heart of sisters, Martha & Ana, who run the community driven farm & mill, even larger.

ANAEROBIC WASHED

CARANAVI, BOLIVIA 

CATURRRA, BOURBON & TYPICA

1650masl

ROUND & CLEAN, CHERRY, WALNUT, MILK CHOCOLATE.

Our first SuperSub® exclusive. Not every lot that features will be available in the general Father release. This is one of them. Savour this anaerobic lot from pioneering and prolific Bolivian producers, The Rodriguez Family.

WASHED
KIRINYAGA, KENYA
SL28 &SL34
1700-1900masl

BLACKCURRANT, GRAPEFRUIT, CARAMEL, BIG & JUICY

Our affinity for Karimikui is no secret, lots from this station feature almost perennially. This season's AA is a perfect expression of the classic Kenyan profile – clear, considered and crisp.

This lot is from the Rungeto Farmers Co-op and processed at the Karimikui factory in the traditional double washed style that yields the beautiful blackcurrant notes we never seem to tire of. Look out for fresh releases in the SuperSub from these producers early next year, they never disappoint.