Guji’s high forests helped shape coffee’s earliest cultivation; families here still handpick at altitude and deliver cherries to community mills like Buku Sayisa for meticulous Grade 1 prep. Raised‑bed drying under thin shade preserves floral volatiles and a citrus–honey line while slow night air tightens structure. Kept at light–medium, the roast protects top‑end aroma yet builds a gentle caramel base: lemon zest and sweet citrus glide over red‑berry and stone‑fruit hints, with jasmine and wildflower in the nose. Acidity is lively but clean, texture lands silky and tea‑like, and the finish is bright‑sweet with blossom and citrus that linger with poise.

Sustainability Badges: Organic, Smallholder Sourced, Raised‑Bed Dried, Spring‑Washed, Traceable Lot, Small Batch Roasted

In Bensa’s Durato/Bombe micro‑region, families have sun‑dried naturals on raised beds for generations, stacking trellises along forest edges where cool night air slows dehydration and concentrates fruit sugars. Careful cherry selection and Grade 1 sorting keep the profile pristine. Taken to a measured medium roast, this lot shows ripe strawberry and blueberry jam atop a honey‑cocoa core, with a flicker of citrus zest that reads bright but orderly. Acidity sits lively and clean, the mouthfeel is silky and cohesive, and the finish carries a clear berry–cocoa resonance—an expressive, modern Sidamo natural that drinks sweet, polished, and composed.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

In the Gedeo Zone’s high ridges around Yirgacheffe, coffee grows in garden plots beneath enset and shade trees—an origin synonymous with floral, citrus‑driven cups since the 1960s. Handpicked cherries are wet‑milled at community washing stations, where cool spring water and raised‑bed drying preserve delicacy and perfume. Kept light in the roaster, this lot shows classic Yirgacheffe poise: lemon zest and sweet bergamot over a honeyed core, with jasmine and white‑grape nuance. Acidity is bright and crystalline yet neatly composed, texture lands silky and tea‑like, and the finish is clean and sweet with lingering citrus‑floral lift—precise, elegant, and refreshing.

Sustainability Badges: Smallholder Sourced, Spring‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Limu, in Ethiopia’s Jimma zone, has long been known for clean, sweet, washed coffees—early adopters of centralized wet mills that lifted quality beyond traditional sundried lots. High elevations, cool nights, and spring‑fed washing stations yield parchment with poised acidity and honeyed sweetness. Kept light in the roaster, this Organic G2 lot shows classic Limu character: lemon zest and sweet citrus over a cocoa‑honey spine, with white‑flower aromatics and a touch of white grape. Acidity reads bright and crystalline but neatly composed, body lands silky and tea‑like, and the finish is clean and sweet with a lingering citrus‑floral lift.

Sustainability Badges: Organic, Smallholder Sourced, Spring‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Harar’s Longberry lineage traces to caravan trade that once moved coffee east across the Ogaden to the Gulf—dry‑processed lots prized for cocoa‑spice depth and dried‑fruit tone. Grown on arid highland slopes and sun‑dried on raised beds in thin layers, ripe cherries develop concentrated sugars as cool nights slow dehydration. A balanced medium roast preserves the region’s hallmark character: milk chocolate and caramel at the core, date/raisin richness through the mid‑palate, and a gentle blueberry echo. Acidity reads lively yet orderly, the texture is silky and rounded, and the cup resolves in a cocoa‑spice finish—nostalgic, fragrant, and quietly complex.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Harar’s “Queen City” moniker nods to the ancient walled city that once ruled caravan trade linking Ethiopia’s highlands to the Gulf. Coffee here is traditionally dry processed in arid mountain air, concentrating sugars and preserving a cocoa‑spice profile prized since the first global coffee wave. Kept at a balanced medium roast, this selection opens with milk chocolate and caramel, moves into dried‑fruit richness (date/raisin), and carries a faint blueberry echo. Acidity is lively yet orderly, body sits silky and rounded, and the cup resolves in a cocoa‑spice finish. It’s an old‑world Harar expression—fragrant, characterful, and quietly complex.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Kenya’s peaberry selections isolate single‑seeded beans (screen 15/16 here) prized for focused acidity and even roasting. Sourced from cooperative factories using classic double‑washed protocols—soak, wash, soak—these lots are famed for clarity and sweetness. Kept light in the roaster, the cup shows textbook Kenyan poise: black‑tea tannin and lemon‑grapefruit zest over a honey‑cane core, with red‑currant/berry lift and a hint of florals. Acidity reads bright, precise, and composed; body lands silky and tea‑like, not thin. Expect a clean, persistent finish where citrus and black‑tea notes linger with honeyed sweetness—an elegant, energetic peaberry that pops without turning sharp.

Sustainability Badges: Cooperative Sourced, Double‑Washed, Selective Picking, Traceable Lot, Small Batch Roasted

AA Select Plus highlights Kenya’s largest, most uniform screens chosen from cooperative factories that use the classic double‑washed method—soak, wash, soak—to maximize clarity and sweetness. Kept light in the roaster, this lot shows textbook Kenyan articulation: lemon–grapefruit zest and black‑tea structure over a honey‑cane core, with red‑currant and subtle floral lift. The acidity is bright and laser‑clean but composed, never harsh; body lands silky and tea‑like with fine grip. Expect a long, graceful finish where citrus and black‑tea notes linger around gentle sweetness—an energetic, elegant AA that pops on the palate impeccably tidy in the cup.

Sustainability Badges: Cooperative Sourced, Double‑Washed, Selective Picking, Traceable Lot, Small Batch Roasted

Kawa Yacu (“our coffee”) unites women producers in Karongi along Lake Kivu, where selective handpicking, meticulous washed processing, and careful raised‑bed drying yield naturally sweet, polished lots. Taken to a medium–dark curve, this coffee develops a fudgy chocolate core; cane sugars turn toward toffee and caramel; and roasted‑almond/walnut tones anchor the mid‑palate. The texture lands velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line from sip to finish. Expect a long, tidy cocoa‑nut close—comforting and composed, with the added impact of women‑driven stewardship and traceable cooperative quality.

Sustainability Badges: Women‑Led Cooperative, Selective Handpicking, Double‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Tanzania’s peaberry selections isolate single‑seeded beans prized for focused acidity and even roasting, often sourced from Northern Highlands factories near Kilimanjaro/Arusha or Southern Highlands stations in Mbeya and Mbozi. Classic washed processing—careful fermentation, thorough washing, and raised‑bed drying—preserves clarity and honeyed sweetness. Kept at a medium–light roast, the cup shows lemon–grapefruit zest and black‑tea structure over a cane‑honey core, with red‑currant/berry lift and a touch of florals. Acidity reads bright and precise but composed; body lands silky and tea‑like. Expect a clean, persistent finish where citrus and black‑tea notes linger around gentle sweetness—articulate, refreshing, and tidy.

Sustainability Badges: Cooperative/Estate Sourced, Double‑Wash/Soak, Raised‑Bed Dried, Selective Handpicking, Traceable Lot, Small Batch Roasted

Peaberry selections in Tanzania isolate single‑seeded beans prized for even roasting and focused structure, typically sourced from Northern Highlands factories near Kilimanjaro/Arusha or Southern Highlands stations in Mbeya and Mbozi. Clean washed processing—ferment, wash, soak—protects clarity and sweetness. Taken to a medium–dark curve, this PB shows a cocoa‑to‑dark‑chocolate core with toffee and cane‑caramel depth, while a thread of black‑tea citrus keeps the cup lively but composed. The body turns velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line. Expect a long, tidy finish where cocoa and black‑tea notes linger with calm precision.

Sustainability Badges: Cooperative/Estate Sourced, Double‑Wash/Soak, Raised‑Bed Dried, Selective Handpicking, Traceable Lot, Small Batch Roasted

On the slopes of Mount Elgon in eastern Uganda, Bugisu smallholders cultivate heirloom Bourbon/Typica lines under shade, delivering ripe cherries to cooperative wet mills for clean washed processing and raised‑bed drying. Careful prep yields naturally sweet, tidy parchment that thrives just shy of dark. Taken to a medium–dark curve, this Organic lot develops a cocoa‑to‑dark‑chocolate core; cane sugars lean to toffee and caramel; and roasted‑almond/walnut notes round the mid‑palate. The texture drinks velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line. Expect a long, tidy cocoa‑nut finish—polished, steady, and quietly distinctive Bugisu.

Sustainability Badges: Organic, Cooperative Sourced, Selective Handpicking, Double‑Wash/Soak, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

In the heart of Mubende, Uganda, the Kaweri estate cultivates Native Canephora (Robusta) selections at 1,300 masl. Cherries are handpicked and washed at the estate’s mill, a meticulous process that elevates clarity and crema potential. At a dark roast, the cup centers on dark chocolate and molasses, with toffee and roasted walnut warmth through the mid-palate and a gentle sweet spice. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and tidy with cocoa-nut persistence—robust, comforting, and built for espresso or strong daily cups.

Sustainability Badges: Estate Sourced, Selective Picking, Clean Washed Process, Traceable Lot, Small Batch Roasted

On the Ugandan flank of Mount Elgon, Bugisu smallholders deliver ripe cherries to cooperative wet mills for careful washed processing and raised‑bed drying. AA grading selects the largest, most even screens, supporting clean, consistent dark development. Taken deep with an extended Maillard phase, this lot settles into a fudgy chocolate core; caramelized sugars read as molasses and toffee; and roasted‑almond/walnut tones round the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and composure. Expect a long, tidy cocoa‑nut finish—dependably rich and dense crema for espresso.

Sustainability Badges: Cooperative Sourced, Selective Handpicking, Double‑Wash/Soak, Raised‑Bed Dried, AA Screen Selection, Traceable Lot, Small Batch Roasted