Unit Fourteen is all about seasonality and freshness in coffee.  As the harvests change throughout the year we will be changing Unit Fourteen.

Marysabel Caballero and her husband Moises Herrera own and manage 17 farms in the region of La Paz. Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. The reputation of the family is strong and their progressive approach towards farming and quality production has seen them become the most notable family to buy coffee from in Honduras.

The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee trees. They produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material.

We adore how rich the coffee is while being extremely complex and layered, with winey notes running through the cup. This year we will have three coffees from Marysabel and Moises.

Unit Fourteen

At Round Hill we respect our coffee’s journey from farm to cup. Our coffee arrives as green beans – the farmer’s finished product – and we are careful to preserve and compliment the hard work already put in to each bean. We test-roast each coffee and allow it to rest. It is then brewed in a variety of ways to ensure maximum flavour and quality. Origin, variety and process are all key factors in determining each coffee’s individual roast profile – with taste the central focus of everything we do. We focus on each coffee’s unique character and roast to highlight its dynamic flavours and sweetness. 

Round Hill Roastery

Janer Trujillo Gonzalez is a farmer we met when visiting the Trujillo’s farm El Sapo.  This was the first time that Janer had entered the competition and we met him some days before he found out he had won the 2019 Tarqui Cup.  His wife is the daughter of Bernise Trujillos who won in 2018.  Their farms are on the same hill and coffee surrounds not just their home but their life. 

Community is everything in Tarqui, many of the producers from this region are related and so the competition is ultra fierce!  We are delighted to share this coffee with you not only because it is delicious but because it was the coffee that came first place in the 2019 competition with a final average score of 89.32. 

The competition is a fantastic way for small producers to connect with roasters from all over the world.  The price for coffee in Colombia has been below cost of production at times, during the competition the price per ‘Carga’ 125kg of coffee was 1 million pesos.  We are delighted to have paid 2.2 million pesos per carga for this coffee. 

Barranquitas by Janer Trujillo

Pink Bourbon is cultivated from the hybridization of red and yellow bourbon, it is extremely rare and is showing signs of being quite resistant to leaf rust.  The problem with the variety is, it is difficult to produce with consistency as often the recessive genes which give the pink colour are over powered and yellow and red. 

Juan’s farm El Encanto is very experimental and he has a huge section dedicated to growing rare varieties.  The photo on the front of this card shows the nursery at El Encanto,  Juan and his team are currently planting thousands of new trees constantly improving techniques and their farming methods with cup quality and sustainability being the end goal.   

This coffee really jumped out on the cupping table, as it’s quite a journey!  Starting with floral notes and tropical fruits all wrapped in delicious milk chocolate.  The cup leaves you with a tea like freshness with stone fruit sweetness.  We are delighted with this coffee, we may release it as an espresso but we feel as filter coffee it shines!

El Encanto Pink Bourbon

Dorian Felipe Osorio is a new producer for us and a new farm too.  His farm is called La Brisa and is in the sub region of Tarqui called Triunfo.  We met him briefly at the competition but we hope to meet properly next year.  Often in the competition the farm name and lot name get mixed up.  So this coffee is by Dorian from La Brisas, named Vista Hermosa.  Dorion’s brother is Alberto Valensuela who owns Loma Redonda a firm favourite of ours at Round Hill. 

Community is everything in Tarqui, many of the producers from this region are related and so the competition is ultra fierce!  We are delighted to share this coffee with you not only because it is delicious but because it was the coffee that came second in the 2019 competition with a final average score of 88.38. 

The competition is a fantastic way for small producers to connect with roasters from all over the world.  The price for coffee in Colombia has been below cost of production at times, during the competition the price per ‘Carga’ 125kg of coffee was 1 million pesos.  We are delighted to have paid 2 million pesos per carga for this coffee. 

Vista Hermosa by Dorian Osorio

Pampojila estate is located in the region of Solola in the municipality of Santa Barbara near to the Atitlan Volcano. This close vicinity to the volcano means the farm benefits from its rich volcanic soil.

Alex Herrera bought the Pampojila farm in 2012 following the Agatha storm. This meant all tools had been destroyed and production had stopped, however, through hard work he managed to bring back production and save hundreds of families jobs. The farm consists of 500 hectares at an altitude of 1250 - 1720 metres. 250 hectares contains Red Caturra coffee trees which are all planted between 1470 and 1720 everything lower serves as a nature reserve.

Alex is committed to renovating and developing the farm, firstly by replanting coffee trees and then renovating the mill, this while employing production practices that are responsible, sustainable and socially viable.

Pampojila Estate

El Carmen takes it’s name from a community of farmers all living and working near the town of Pitalito which is in the south of Colombia in the Huila region. The association was created by an import company called Raw Material who saw an opportunity to support the local community allowing them access to a wider coffee market than there was before. 

Raw Material buys coffee from over 300 farmers all of whom are processing their coffees on the farm which is very traditional in Colombia. By pooling together small lots which would usually be hard to sell, Raw Material builds larger lots which are easier to export direct to roasters like ourselves.  We are delighted to say that the average farmers connected to El Carmen earns 2.5 times the average income for the area.

This coffee has been decaffeinated using Sugarcane, which is a natural method of processing coffee. The coffee is steamed to increase porosity which allows the caffeine to separate from the bean. It is then submerged in a liquid form of fermented sugar which bonds with the caffeine and then steamed to lift traces of the compound. This process removes around 97% of the caffeine and preserves this coffee’s fantastic flavours.

El Carmen Decaf

Marysabel Caballero and her husband Moises Herrera own and manage 17 farms in the region of La Paz. Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. The reputation of the family is strong and their progressive approach towards farming and quality production has seen them become the most notable family to buy coffee from in Honduras.

The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee trees. They produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material.

We adore how rich the coffee is while being extremely complex and layered, with winey notes running through the cup. This year we will have three coffees from Marysabel and Moises.

Caballero #3

The Kii Factory is one of three mills owned by the Rungeto Co-operative Society in Kirinyaga in Kenya. Kirinyaga borders the famous Nyeri region on the fertile slopes of Mount Kenya.There are approximately 950 farmers in the co-op each with around 1 hectare of farm land given to growing coffee. Most of the processing is carried out at the mill however some larger farms will process at home. Kenya strongly values quality production so extra attention is given at every step on the journey. The approximate blend of varietals in this lot is 90% Sl-34 with the remaining 10% being Sl-28, Ruiru 11 and Batian. Ruiru 11 and Batian are becoming more common as they are more resilient to drought and coffee berry disease.We chose this coffee due to it’s unique profile. While packing that classic blackcurrant note so loved in Kenyan coffees we feel this offers florals and sharpness too, with rounded jam like body. We have bought Kii a few years now and we hope to continue to enjoy and buy coffees from Kii and the Rungeto co-op for many more... Summer has arrived.

Kii AB

We are delighted to return to Peru for our Unit Fourteen espresso and to the small holders of San Ignazio. Estrella Divina is harvested by 27 smallholder farmers living in the village of ‘Rumipite’ in the San Ignazio region of northern Peru. This area has a very unique micro climate that is created when the warm air currents from the plains of Rumipite travel up the mountainside and mix with the cool fresh air that descends from the La Coipa mountains.

Farmers in this area typically have around 2 hectares of land growing various varieties such as Bourbon, Caturra, Catuai and some Typica. You will often hear the phrase ‘mingas’ that translates to ‘today for you, tomorrow for me’ a community mind-set which is helping farmers and families in this rural region. Each farm has a micro mill called a ‘beneficios’ where they process the coffee themselves using a small pulper and a wooden or concrete fermentation tank. Fermentation is normally 13-18 hours and drying takes between 12-20 days. Their equipment is often extremely simple and the coffees produced here have been of an extremely high standard. We are particularly excited that all these farmers are part of a coffee quality program and are all organic certified.

Estrella Divina

ORIGIN: Colombia
REGION: Nariño
VARIETAL: Caturra 

Aponte is a small town located in the Inga Resguardo Aponte on land belonging to the Inga indigenous group, in the far west of the country on the border with Ecuador. This is and has been a really tough area to produce coffee. In the past the region was controlled by drug traffickers and guerrilla groups and now the community has to deal with a fault line that runs straight through the town.

Fernando Ordoñez is the co-op’s liaison with Aponte, and he noted that specialty coffee is particularly important to Aponte because the town is essentially the end of the road, and further up into the mountains farming tends to produce illegal crops. The stronger the purchasing power of the co-op, the more opportunity it creates for landowners to have a sustainable, legal livelihoods.

Each producer has a small mill area for depulping, washing, and drying on their farms. They process coffee daily as it comes freshly harvested from the trees. In Colombia it is common for cherries to be processed on the farms where they are grown. Coffee trees are typically planted right up to the walls of the mill and cherries usually go straight from harvest buckets into the hopper.

Aponte

ORIGIN: El Salvador
OWNER: Salaverria
VARIETAL: Bourbon

We are delighted to be working with the Salaverria family who are now in their 6th generation of coffee farming.  Jose works with his sons Andres and Jose the younger and now trade under the name of Jasal group.

Their base is Las Cruces which is where they mill, process and export all their coffees.  They have been growing and producing coffee on quite a large scale for many years but their success has been down to their passion for quality and for adapting to changes in the market and this coffee perfectly displays this.

The anaerobic process starts immediately after the cherries are picked. When they arrive at the station they are dry fermented as whole cherries in barrels without water for 72hrs. The skin is removed and the beans with mucilage still attached are moved to elevated drying beds. The beans won’t be turned for the first few days, to allow them to develop rich flavours. After few days they are turned daily.

We find the honey processed lot to be a touch cleaner than the natural with more complexity.

Las Cruces Anaerobic Honey

Refisa is a washing station in the region of West Arsi, deep in the south west of Ethiopia on the edge of Bale Mountain and the Harenna Forest. The washing station is owned by an export company named SNAP, who run three other washing stations in the local area.

Refisa works with approximately 400 farmers who deliver their cherry daily to the washing station for processing. The natural process is as follows. Cherry is presorted before being set out to dry on raised beds. Typically the total drying time will be 15-20 days; while the coffee is drying it is regularly turned by hand to allow for air to circulate underneath for an even drying and a cleaner flavour profile.

Snap coffee is supporting the communities surrounding their washing stations by building schools, providing computers and other educational tools. They are also building roads to less accessible farming areas and their long term plan is to build health clinics too. We hope to visit soon to learn more about the farmers and the community.

Nensebo Refisa Natural

ORIGIN: Ethiopia
OWNER: Technoserve
VARIETAL: Heirloom

Duromina is a co-operative that was established in 2011 with assistance from the NGO Technoserve and is located in Agaro west Ethiopa.  Originally farmers in this area would be selling naturally processed coffee at lower qualities which would create Ethiopia Jimma blends.

Duromina from the outset started working with the local farming community to create a new co-op structure, with the long term aim of increasing quality, transparency and an increase in premiums for farmers.  It worked!  Coffees from the area went from grade five to grade one and lots like this one for example are scoring 87+ points.

With 185 members now in the co-op quality and supply is plentiful.  Typical farm size for the region ranges from 0.5 hectares to 3 hectares.  All farms are organic and grow heirloom varieties. 

This coffee really is a joy, peachy and sweet with great complexity and with good premiums being paid to farmers we are sure to be back year after year.

Duromina

This coffee is the last in our selections from El Salvador this season and the last from Jasal and Las Cruces. We are delighted to be working with the Salaverria family who are now in their 6th generation of coffee farming. Jose works with his sons Andres and Jose the younger and now trade under the name of Jasal group.

El Martillo is a medium sized farm owned by the Salaverria family and is 19,5 hectares and sits at about 1700 masl, which is a high altitude for El Salvador. The cultivars grown are a mix of Bourbon and Hibrido de San Francisco (a local hybrid of the dwarf bourbon Pacas and old Bourbon Elite).


Of the three coffees we have bought from Jasal and Las Cruces this year this is by far the most classic. This honey processed coffee is just bursting with sweetness and was the main factor in us purchasing it. Expect tonnes of chocolate and fudge.

El Martillo

We are delighted to have discovered this Ethiopian coffee from the Harsu Forest which is nestled at the bottom of a steep valley in the Guji region of Uraga. The washing station owner Feku Jabril, named the washing station after his wife Hannah Asrat ten years ago.  Feku relocated several hundred miles to be in this area as he saw the potential in the land and the unique flavour profile it gives. 

There are 416 farmers surrounding the washing station who mainly grow the Welisho and Kurume variety. The red soil in the area is fertile and rich in nutrients and a typical farm will have 1800-2400 trees per hectare, each farmer owns around 1-2 hectares of land and all cherries are picked by hand.  Once at the washing station, the cherries are pulped with a disc-pulper where the skin and fruit are removed. Then the coffee is washed in channels and graded by density. The coffee is then dried on raised beds over a ten day period.

Kelloo Uraga Harsu

How did you like the experience, Matt? 🔥

Денчик, ты не пил его, не ври

Sitio Cachoeirinha

Villamaria Decaf

Mirolindo by Rolando Cordoba

La Claudinota

Gitesi

ORIGIN: Rwanda
OWNER: Muraho Trading co.
VARIETAL: Red Bourbon

This coffee is grown in the Nyamasheke District, located in the south west of Rwanda and produced by a co-operative of farmers that are part of the Muraho Trading Co. This co-operative allows farmers to fetch a higher price for their coffee, increase quality in production and introduces them to a larger market they wouldn’t otherwise be able to access. Muraho Trading have also started producing incentives in a bid to maximise the impact of the partnerships with farmers.

This coffee has been decaffeinated using the CO2 method which is carried out in Bremen, Germany. Firstly the green beans are soaked in water which increases the porosity of the beans and expanding their surface area. Then both pressure and heat are applied before carbon dioxide is pumped in to the tank. In this form the CO2 molecules are able to bind to caffeine compounds exclusively. The now decaffeinated and porous beans are processed with more CO2 until the residue within the beans are at a maximum of 0.1% caffeine. Following this process both heat and pressure are removed and the coffee is slowly dried until a stable moisture content is reached.

Muraho Decaf

ORIGIN: Ethiopia
REGION: Yirgacheffe
VARIETAL: Heirloom

We are thrilled to start the new seasons coffees from Ethiopia with one that defines everything that we search for in this wonderful country. Grown in the Yirgacheffe region known for it’s heritage and consistently high quality the Banko Gotiti washing station borders the South Guji region of Ethiopia, near the town Gedeo.

The washing station sits at 1980masl and buys cherry from approximately 783 farmers all living in the local area. Each farm is family owned and is on average around 2 hectares in size at altitudes between 1950 and 2100 masl. The two main varietals grown have been identified as Welisho and Dega. The cherries are picked and sorted by hand before being sent through a disc-pulper where the skin and coffee pulp are removed. They are then passed through channels and graded by density before finally being fermented for 72 hours with the remaining mucilage still attached.

The coffee is then evenly spread at a 2cm depth on raised beds which allow for even drying. Extra care is taken, making sure to cover the coffee during the hottest part of the day and to protect the coffee from rainfall. The total drying time will be 12-15 days.

Banko Gotiti

ORIGIN: Rwanda
FARM: Justin Musabyiama
VARIETAL: Red Bourbon

We are delighted to be buying this coffee again. Mahembe is a privately owned washing station in the Kayenzi region of central Rwanda, owned by Justin Musabyiama who also grows his own coffee. Justin grew up in the local area and, after moving away for some time, decided to come back home and invest in the community by building a wet mill on his father’s coffee plantation. Justin has about 8 hectares of land for his own coffee and buys cherries from other local farmers surrounding the area.

Justin has a strong bond with the surrounding farmers due to his roots and family history in the area and he offers competitive prices for cherries to further maintain his relationship with the community and produce great coffee.

The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. A pulper removes the skin, pulp and 70% of the mucilage. The coffee is then dry fermented for 10-12 hours. After this the parchment is graded and washed in channels. Once washed the coffee is moved to raised drying beds where it is hand sorted and dried for 21 days.

Mahembe

Dorian Felipe Osorio’s farm is called La Brisa and is located in a sub region of Tarqui called Triunfo.  We met him briefly in 2019 and we bought one of his coffees last year named Vista Hermosa.

Dorian like most producers in Tarqui grows Variedad Colombia and processes all coffee on the farm.  The coffee is fully washed and then pulped and fermented for up to 36 hours before getting washed once again.  The coffee is then dried in a parabolic dryer (essentially a small greenhouse) and here it will stay for up to 20 days or until the moisture content reaches 11%.  This seasons harvest was tiny so we only have a very small quantity of coffee from Dorian.

The production is very small and so each lot can be wildly different. This is why we adore coffees from this region for us, it’s a snapshot of land and harvest. 

The payment structure is the same as it is with Rolando Cordoba for this years coffee.  2 million Colombian pesos per Carga (125kg) to the producer, just under twice the internal price for coffee in Colombia.

La Brisa By Dorian Felipe Osorio

As always we like to showcase the coffee we choose for our Unit Fourteen espresso as a filter coffee too.  

La Linda is the name given to a project between a small group of producers in Bolivar, Colombia. This collective is lead by Juan Saldarriaga who owns two farms in the area and has recently started to export coffee grown by other producers in the region.

This partnership between importer, exporter and roaster has allowed those producers to access a wider market than they have before. This new approach has allowed us to buy much more directly and better impact the wider coffee community of Bolivar.

This will be one of the first coffees we have bought from this region which has not been grown by Juan and as we work more closely with him we will look to source more and more coffees like this one. When travel is safe again we will go with our importer Nordic Approach to visit Juan and the wider community to learn more, meet the producers and of course source new coffee.

La Linda

We have bought coffees from the Ngunguru washing station in the past and we are proud to present lot 85 for this summer. Ngunguru is part of the Tekangu Farmers Cooperative Society and is located in Nyeri in Central Kenya. Nyeri is known for coffees with intense, complex and flavour-dense cup profiles and probably most famed for the elusive blackcurrant flavours. We do struggle to find coffees with these blackcurrant like flavour these days as Kenya is planting new varietals to future proof their coffee production we have noticed a shift to higher acidity and a wider mix of fruity flavours.

Tekangu is made up of mainly smallholder farms, each with some 100 trees. They are organised in Cooperative Societies that act as umbrella organisations for the factories (wet mills), where the smallholders deliver their coffee cherries for processing. The annual average rainfall in the area is 1200 mm. The temperatures are mainly between 15 and 25 celsius. The soil around Mount Kenya is rich and volcanic, mainly Nitisol. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils.

The coffee trees flower from February – March and the main harvest is from October - December. For us Kenya marks the start of summer.

Ngunguru AB

FARM Ecoagricola
VARIETAL Red Catucai
PROCESS Tropical Fermentation

We are thrilled to have coffee from this wonderful farm for the second year running and even more delighted that we have the same varietal and the same totally unique processing method as last year.

The Flanzer family began farming in the Serra do Cabral (in the Chapada de Minas at the north of Minas Gerais) in the 1970s, when Henrique Flanzer bought the land to engage in forestry projects. In 2000, his sons Marcelo and Roberto took over management of the farm and decided to diversify. They chose coffee as it fitted with the regions altitude, climate, water & terroir. The farm name is the combination of two words ‘Ecologia’ and “Agricola”. Ecological because it’s the farms motto to preserve the environment and agriculture as it’s their industry and passion.

What has really appealed to us about this coffee is their experimental process known as ‘tropical fermentation’. The ripest cherries are picked and immediately placed in bags below the coffee tree, they are left here in the shade for 24 hours. This means the beans go through a process of dry fermentation. At the time of harvest the climate in the Serra do Cabral is very dry providing the unique conditions needed to achieve this extraordinary profile. The cherries are then washed to simply remove mud and residue from the bag before being slowly dried on raised beds.

Eco Agricola

The town of Buesaco lies high on a ridge in the Andes Mountains of the Nariño department in Colombia. The cooperative works with more than 300 smallholders farmers all over the Nariño department who generally harvest coffee all year around. Farmers are paid premiums on top of the market price these premiums incentivize high quality standards and good agricultural practices, like avoiding the usage of glyphosate and other chemicals. This lot of decaffeinated coffee in particular consists of small batches of beans from farms around the Galeras Volcano. This coffee was decaffeinated using the Ethyl Acetate (EA) decaffeination process.

Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds.

Galeras Decaf

As always we like to showcase the coffee we choose for our Unit Fourteen espresso as a filter coffee too.  

We have chosen this coffee from Hulia in the south of Colombia to run as our Unit Fourteen espresso for a month or so to round off the harvests from 2020 while we await the 2021 crop. This coffee is named El Divinito and is a farmer blend.

The farms in Huila are small and often pickings can amass to under a few bags of coffee (70kg per bag once milled). This is why a carefully selected blend of pickings from farms in the region is a great idea, always making sure that the flavour profiles are complimentary. This allows for producers to not only sell their micro-lots but can then contribute towards a larger blend allowing for more coffees to be exported and find a good home like ours.

In general all coffee from Huila is fully washed and processing is usually always carried out on the farm. The cherries are pulped after picking and are then left for a day or two before being rinsed and soaked in water. The coffee is then dried in a parabolic dryer which is essentially a small green house often on top of the family home. Here it will stay for 10-20 days or until it reaches 11% moisture content.

El Divinito

We originally bought a coffee like this one in 2018 and over the years have developed a close relationship with Juan and this year we have 5 different coffees from his two farms.

This particular coffee (lot number 4) has been grown on the farm La Claudina.  After picking, the cherry has been fermented in water for 24 hours and then dry fermented for 24 hours before the next stage of drying.  Each of the upcoming lots will be moderately different in initial process but very different in the cup. 

The drying phases is more standard but what sets Juan’s coffees out from other producers is the use of a cold dryer which was originally designed for drying fruit (like apricots). Juan will keep the cherry for several days drying at a set humidity and a set temperature range of between 25 and 40 degrees Celsius. The initial stage of drying is done here before the coffee is moved to raised beds, this is because the initial drying, when the moisture content in the cherry is the highest is a crucial time that affects the favour profile the most. The end result is a super clean natural, with balanced levels of fermentation.

La Claudina #4 Extended Fermentation Natural

Nano Challa is a co-operative and washing station, established in 2009. It was the first washing station in the Agaro region of west Ethiopia, set up as part of the Technoserve coffee initiative. Technoserve is an NGO which supports farmers to set up washing stations and create a new co-operative structure. The aim of the project was to increase sustainability and quality in the west, with transparent and environmentally friendly production, and increased premiums for the producers. From the outset they used eco-pulpers and built water treatment systems based on Vetiver grass which naturally filter the water from production before it is pumped into lagoons to be absorbed into the earth. They also established farmer training programmes and implemented a traceability system.

This lot is part of a small and carefully curated selection from the cooperatives in the west. They are located in Agaro, close to Jimma. The cooperative has about 500 members from the Genji Chala area. This specific area has recently established a reputation for very flavour-intense and spiced coffees with unique flavour attributes.

Summer Claude

This is the first coffee we’ve bought from Wbeimar Lasso, we all fell in love with it when we cupped it. This lot from Lasso is 100% Tabi, a hybrid of Timor hybrid, Bourbon and Typica. First cultivated in 2002, this relatively new coffee was hybridised to be resistant to leaf rust. Tabi also produces high quality cups thanks to its two parents Bourbon and Typica.

Wbeimar is an agro-industrial engineer who shares a lifelong passion for coffee with his wife Juliana. After years of hard work they were able to buy their farm Las Terrazas in Pitalito, Huila. There they began exploring and learning about specialty coffee in order to produce the best quality coffees. Wbeimar and Juliana have been able to help other coffee farmers in the local community, sharing their knowledge and experience to help improve the yield, quality and flavour of their coffee. In 2009 Wbeimar won the National Cup Tasters championship, an achievement that highlighted his passion and talent.

The cherries from this micro-lot were carefully picked, floated and sorted by hand to ensure only the cherries that fit the ripeness criteria were selected. They were then fermented underwater for 30 hours before being pulped, gently washed then dried in temperature controlled conditions.

Round Hill Roastery

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Round Hill Roastery

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Wbeimar Lasso

Coffee archive

Aponte

Banko Gotiti

Baragwi

Barranquitas by Janer Trujillo

Caballero #3

Duromina

Eco Agricola

El Carmen Decaf

El Divinito

El Encanto Pink Bourbon

El Limon

El Martillo

Estrella Divina

Galeras Decaf

Gitesi

Kelloo Nensebo Riripa

Kelloo Uraga Harsu

Kii AB

La Brisa By Dorian Felipe Osorio

La Claudina #4 Extended Fermentation Natural

La Claudinota

La Linda

Las Cruces Anaerobic Honey

Mahembe

Mirolindo by Rolando Cordoba

Muraho Decaf

Nensebo Refisa Natural

Nensebo Refisa Natural

Ngunguru AB

Pampojila Estate

Rungeto PB

Sitio Cachoeirinha

Summer Claude

Unit Fourteen

Villamaria Decaf

Vista Hermosa by Dorian Osorio

New Coffee Review