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.

From the Danche Station in Gedeb, Gedeo at 2,200 meters elevation, this lot showcases ~800 smallholder farmers' Kurume and Wolisho Landrace varieties. After cherry sorting and de-pulping, the coffee undergoes 96-hour dry fermentation before washing and 12–14 days of raised-bed drying—a process that builds complexity and brightness. The cup is lively and sweet-forward with layered notes of peach, white nectarine, pink fruit, sweet tea, and silky florals that shift across temperature stages. This is a Grade-1 lot from a washing station known for consistent quality; a sought-after annual release worth seeking.

From Gedeb's highest elevation garden-farms in Gedeo, Ethiopia, this honey-processed coffee from the veteran Danche washing station delivers wildly sweet, fruit-forward complexity. The honey fermentation builds syrupy body and floral sweetness while contributing panela-citrus dynamism and loads of melon, berry, and jammy peach character. Viscous and bold yet elegant, it balances dessert-like sweetness with enough brightness to sparkle—a coffee that rewards patience, best enjoyed two weeks or more after roasting.

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 Urrao, Antioquia, Edgar Gonzalez's farm showcases the Chiroso variety—an Ethiopian Landrace that Edgar identified and championed before it gained international recognition. His washed process involves selective harvesting, double fermentation (overnight in baskets, then 70 hours in open tanks post-depulping), channel washing, and 20–25 days of marquesina drying. The cup is clean and approachable: red currant, dried cherry, and firm minerality lead, with subtle citrus and undertones of garden flowers and cashew butter creating an understated, well-balanced finish. Chiroso remains scarce and highly sought (recent Cup of Excellence standout), making this a rare opportunity to experience Edgar's meticulous work with a varietal he discovered and helped establish on the specialty coffee map.

Kiamugumo is a community coffee from Nyangeni in Kirinyaga County, Kenya, grown on the slopes of Mount Kenya where glacier-fed rivers cool the farms and smallholders deliver ripe cherries to the washing station. The washed process—using water from the Kii River—is followed by drying on raised beds and milling in Karatina, resulting in a clean, sparkling cup. Expect bright citric acidity tempered by date-like sweetness, dehydrated berries, baking spices, and a juicy black cherry finish. This year's lighter acidity and fruit-forward profile reflects both the region's ideal elevation and the factory's commitment to farmer partnership and sustainable processing.

Mario Mejía's Pacamara from La Paz, Honduras stands out for its bright, savory-sweet profile—a departure from Flower Child's typical offerings. Handpicked and selectively processed, the beans undergo 50–70 hours of wet fermentation before washing and drying on African beds over 15–30 days, a lengthy process driven by the region's cold climate and high elevation. The cup opens sharp and lemony with detailed sweet pepper character, then deepens as it cools into agave-like sweetness, thicker body, and wild berry and herbaceous notes. This is a versatile, intriguing coffee that rewards both black-cup tasting and milk preparation.

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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.