Flower Child Coffee

Alvaro Vargas grows Chiroso—a rare Ethiopian-Yemeni landrace variety now finding its footing in Antioquia, Colombia—at elevation in Urrao. The washed process emphasizes clarity: hand-selected ripe cherries are floated, depulped, fermented 4 days in open tanks, then dried on sun-beds for 20 days. The cup is sweet upfront with honeyed finish, delivering plum, black cherry, orangey citrus, and stone fruit, amplified into caramel and spring florals when brewed as espresso or with milk. Alvaro's competition experience and family discipline shine through in a coffee that showcases what Chiroso can do—soft florality and tropical nuance that rewires expectations.

From Kayanza in Burundi, this Red Bourbon was processed at the Umoco washing station with a distinctive two-stage fermentation: 12 hours followed by another 12 hours in cement tanks, then dried 20–25 days on raised beds. The cup delivers exceptional clarity with notes of loquat, apple, apricot, pink grapefruit, candied plum, and dried fruit undertones, balanced by complex sweetness and subtle cacao. Roaster Flower Child selected this as their sweetest Red Bourbon lot of the season, praising its super bright acidity and dynamic evolution from hot to cool—a glossy, complex cup that showcases why Bourbon remains essential to specialty 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.

Milk Chocolate, Praline & Almond

Grown by Francy Leonor Marín Morales in San Agustín, Huila at her fincas La Montañita and Villa Sofia, this washed Geisha showcases extended fermentation: 24–30 hours in cherry, then 24–30 hours dry-fermented in wood before 20–25 days of patio drying. The cup delivers bright peach and sparkling grapes with a full, glossy mouthfeel, stone fruit mid-palate, and a fragrant floral finish backed by sugary-preserve-like sweetness and citrus acidity. Francy's coffees have placed top 5 in regional competitions; she won the 2024 Copa de Oro grand prize—the first woman ever to claim the title—and this washed Geisha is a high-quality testament to her skill.

From Kiambu's volcanic highlands in Kenya, Imani is an exceptional AA-graded coffee grown on a 500-acre estate with pristine environmental practices. Washed and fermented traditionally, the cherries are hand-selected and pulped same-day, then dried in ventilated bins—a process that capitalizes on the region's cool climate and slow cherry maturation to build complexity. The cup explodes with red fruit (raspberry, cherry, cranberry, sangria), floral rose tones, and citric brightness, backed by a vibrant acidity that complements the fruit sweetness without overwhelming it. SL-34 and Ruiru-11 varieties shine here, delivering high-toned, crystalline clarity that makes this especially exceptional as iced coffee.

Vanilla, Tobacco & Dried Cherry