Region: Gaitania, Tolima, La Floresta
Variety: Caturra
Process: Washed
Altitude: 1800-1900m
Notes: Blackberry, stone fruits, panela.

Located in the mountains of La Sierra Nevada de Santa Marta in Colombia, La Floresta farm has become in time a big name on the stage of Colombian coffee in the world. With Neighbours Crop Collaboration Project, coffee producers from Sierra Nevada Specialties receive a minimum of 30%, and some cases even 90%, more than the price offered by Fair Trade and the Rainforest Alliance, and they no longer need to rely on the New York Coffee Exchange. This coffee was grown by Alberto Ramos at the farm La Floresta. This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries are exposed to 30 hours of underwater fermentation before being de-pulped. Parchment is gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

Region: Agaro, Jimma
Variety: Mixed heirloom
Process: Natural
Altitude: 2000-2100m
Notes: Blueberry, grape, orange blossom.

Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2040masl. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. The naturals take 24-27 days to dry on the African beds. In 2020, Mustefa acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals.

Region: Nyamasheke district, Western province
Variety: Red bourbon
Process: Washed
Altitude: 1400-1600m
Notes: Cherry, black tea, caramel.

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.

Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.

Inzovu is a composed with a mixture of coffees from the Western and southern areas of Rwanda generally grown on mid-high altitude of the many hills that compose the landscape in the country. Once the season is finished and is time for milling the coffee is sorted and all the Peaberrys are kept separate due to their smaller screen size and they are going to compose a separate lot that maintain the flavour profile of the original lot and often it happen to have a more distinctive acidity and bigger and bolder mouthfeel in the cup, like in this case.