Flower Child Coffee

From Gedeb in Ethiopia's Gedeo region, this washed Chelbessa lot expresses the elegance of silky fruit with articulated citrus and berry notes. The cup features a clean, firm acidity and rounded tea-like mouthfeel, with waves of candied fruit and florals unfolding from hot to cool. A captivating, structured brew that balances delicate florality with distinctive stone fruit character.

David Berrio grows Chiroso, a recently celebrated Ethiopian landrace variety, on his 1.5-hectare farm in Urrao, Antioquia at 2,100 masl. After selective picking and a challenging two-day horse-and-car journey to the wet-mill, the coffee undergoes a 5-day fermentation in stainless steel before 8–12 days of drying in a traditional casa helda. The result is a soft-bodied cup with tropical fruit and velvety cherry notes, framed by a distinctive pear and starfruit acidity—a rare varietal that consistently excels in international competitions and drinks beautifully on filter.

This decaf comes from five producers in the Divino Niño region of Suaza, Huila, Colombia, long-time partners known for meticulous farming and higher-quality cherry selection. It's decaffeinated using ethyl acetate—an organic compound derived from fermented Colombian sugarcane—processed locally at Descafecol in Manizales, which preserves the coffee's structure and flavor complexity. Expect a full-bodied cup with rich milk chocolate, brown sugar sweetness, and almond butter creaminess that works equally well as espresso. The method's local processing supports Colombian communities while delivering a nuanced, balanced decaf that doesn't sacrifice taste.

From the Lamastus Family's four-generation Elida Estate in Boquete at 5,600 ft elevation, this Geisha varietal grows in the shadow of Volcan Baru within a protected cloud forest microclimate. Hand-picked at peak ripeness, the lot underwent 24-hour in-cherry fermentation followed by 36-hour dry fermentation, meticulous hand-washing, and 14-day raised-bed drying—a fastidious process that yields exceptional clarity. The cup is juicy and citric with layered stone-fruit and floral character: nectarine, mandarin, white peach, jasmine, and wildflower honey combine in an exquisite, elegant finish. This is one of the world's most sought-after heirloom varieties, and the Lamastus family's uncompromising farming and processing make it worth the investment.

Karatu is a peaberry lot from Karatu Coffee Factory in Kiambu's Thika District, Central Kenya, composed of 90%+ SL-28—a prized Bourbon-descended cultivar known for big fruit character and juicy profile. Washed using a 72-hour process (de-pulping, 24-hour fermentation, one additional wash), it avoids the typical Kenyan acidity trap while maintaining solid structure. The cup delivers vanilla, tobacco, dried cherry, cacao, black cherry, melon, and candied citrus with a weighted, tea-like complexity. This is a versatile coffee that shines in both immersion and filter brewing.

Oscar Palacio grows the rare Chiroso variety—an Ethiopian Landrace that's become a Cup of Excellence darling—on his farm at the top of Urrao's region in Antioquia, Colombia. His selective harvest undergoes extended fermentation (three days in sealed bags post-harvest, three more after depulping) before washing and marquesina drying for 10–14 days, creating a clean, medium-bodied profile. Expect cherry-forward character with soft baked apple and carob notes, threaded through with complementary citrus—a versatile cup that shines across filter, immersion, and espresso. Chiroso remains difficult to source at this quality level; this is a rare opportunity to experience why the varietal has impressed specialty coffee's top competitions.

Othosololo is a honey-processed Landrace from Greita Korsa in Guji, Ethiopia—a varietal known for distinctive character and terroir expression. The honey processing amplifies natural sweetness and floral complexity, creating sugary aromatics that linger throughout the cup. Medium-light bodied with intricate stone fruit and berry notes, this coffee evolves from bright orange and melon on the hot side to yellow cherry and concord grapes as it cools, finishing with a clean floral bouquet. A standout of the roaster's year, this is coffee for those seeking complexity and aromatics over heaviness.