Make your Day Brighter!
Country // Ethiopia
Region // Sidama
Kebele // Bombe
Farmer // Basha Bekele
Varietal // Heirloom & Landrace
Elevation // 2000-2226 masl
Process // White Honey
Size // 175g
Nestled in the highlands of Sidama at elevations ranging from 2100 to 2200 meters, the Faficho Bombe site is home to exceptional coffees known as Natural, Red Honey, and White Honey Faficho Bombe. This coffee originates from the Bombe kebele in the Faficho town, within the Bensa district of West Sidama zone.
The farm and washing station are owned and managed by Basha Bekele, a dedicated producer who operates a 2.5-hectare farm and a 1.5-hectare processing site. Around 500 local farmers—primarily of the Sidama region—deliver their cherries to the station each year, contributing to an annual production of 500 bags. The area's rich clay soil, combined with traditional farming knowledge and the high-altitude climate, creates ideal conditions for growing high-quality coffee.
Country // Ethiopia
Region // Yirgacheffe
Co-op // Konga Cooperative
Varietal // Heirloom
Elevation // 1750 – 2300 masl
Process // Washed
Size // 250g
This coffee is sourced from family owned farms organized around the Konga Cooperative located within the coffee region of Yirgacheffe in the Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia. The Konga Cooperative currently has 1,556 members. In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 45,000 members.
Country // Colombia
Region // Tolima/Huila/Caldas
Farm // El Vergel Estate
Producers // From Tolima/Huila/Caldas
Varietal // Castillo, Caturra & Colombia
Elevation // 1750 masl
Process // Honey + Passion Fruit Co-Ferment
Size // 175g
The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulping, the beans are co-fermented anaerobically for 5 days with their mucilage, combined with yeast and passion fruit flavors, boosting the honey process with rich fruit flavour.
Finally, the coffee is dried mechanically for 10 days to ensure even moisture levels, then stabilized for 5 days in GrainPro bags. The result is a vibrant cup with notes of passion fruit, pomegranate, citric fruits, brown sugar showcasing Colombia’s diverse terroirs and innovative processing.
Country // Colombia
Region // Cauca
Farm // El Macarena
Farmer // Oscar Riascos
Varietal // Wush Wush
Elevation // 1900 masl
Process // Washed
Size // 175g
La Macarena is located in the high-altitude region of Piendamó, Cauca at approximately 1,900 meters above sea level. In August 2024, Oscar made history by winning the "Best Coffee of Cauca" competition, where his Gesha variety set a record auction price of $33.20 per pound.
Finca La Macarena operates in close strategic partnership with the renowned producer Wilton Benitez and is an integral part of the innovative Granja Paraíso 92 network. This collaboration grants Riascos access to world-class infrastructure, including a dedicated microbiology lab and advanced processing plants. Unlike traditional farms, La Macarena utilizes meticulously controlled methods such as anaerobic washing and yeast inoculation to enhance complex flavor profiles. Alongside his brother Darwin Riascos, Oscar continues to push the boundaries of Colombian specialty coffee through rigorous quality controls and experimental fermentation.
Country // Colombia
Region // Cauca
Varietal // Papayo C-19
Elevation // 1900-2100 masl
Process // Thermal Shock Washed
Size // 125 g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
Country // Peru
Region // Cedro Pampa
Farm // Fundo Sudetia del Sur
Farmer // Dieter Noche
Varietal // Caturra & Red Bourbon
Elevation // 1600 masl
Process // Washed
Size // 250g
Fundo Sudetia del Sur began around 1935 with the arrival of Max Noche who migrated from Germany and settled in the valley of Cedro Pampa, 12 kilometers from Villa Rica. Today Dieter Noche, being the third generation, continues to produce specialty coffees in this farm.
