Tasting Notes: July 2026 Coffees
Market Lane Coffee is a specialty coffee roaster dedicated to sourcing, roasting and sharing exceptional coffee in a sustainable, respectful and responsible way. Market Lane was founded in 2009 by Fleur Studd and Jason Scheltus. It's hard to fathom now, but at that time, finding fresh, in-season, traceable, high quality coffee in Melbourne (or Australia) was practically impossible and the founders wanted to help address that. In doing so, they wished to ignite positive change in the industry by redefining what coffee was and could be, and to build a market for, and appreciation of, high quality specialty coffee.
Over the last decade and a half Market Lane have slowly grown to nine cafes, each located in very special neighbourhoods in Melbourne – from Carlton to the Queen Victoria Market, South Melbourne to the ‘Paris end’ of Collins Street. In each of these locations, they have built meaningful, ongoing relationships with the area’s unique community, and thwy’ve made hundreds of beautiful coffees for thousands of wonderful customers
Market Lane Coffees | Australia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Nossa, Brazil | Over the last decade, Silvio Leite has been many things to us: a deeply knowledgeable and accomplished coffee mentor, a trusted sourcing partner, and a dear friend. In recent years, he’s fulfilled his long-time dream of becoming a coffee producer and has established several farms and a wet mill to process and dry coffee.
This lot was grown by Silvio’s neighbour, Arnóbio Araújo, and processed by Silvio himself. Both men farm just outside the town of Piatã, where coffee is grown on a smaller, more intimate scale than in other parts of Brazil, and influenced by the landscape’s rich biodiversity, high elevation and cool climate. Arnóbio’s approach to farming is grounded in a genuine care for his plants, soil, and broader ecosystem. As Silvio told us, “The combination of Arnóbio’s careful cultivation, a highly biodiverse environment, and the microclimate of that small piece of land makes his coffees truly exceptional.” |
Pear, walnut and honeycomb Process: natural |
Selected Mix, Plus 87 |
| Gutierrez, Bolivia | Unavailable | Orange and cocoa Process: washed |
Plus 87, Rest of World, Single / Light |
| Seasonal, Americas (Mixed) | This espresso blend perfectly complements the season, with its chocolatey richness and notes of macadamia and dried apricot. It’s made up of two new in-season coffees.
São Benedito (80%) was grown by our long-time sourcing partner and old friend Silvio Leite, on his farm in Piatã, Brazil (pictured). This lot is a fantastic representation of this unique coffee-growing region – it’s sweet and balanced with a creamy mouthfeel. San Antonio Selection (20%) was grown by 22 farmers, who tend to their coffee on small plots of land in Colombia’s Inzá region. We sourced this coffee through our export partner, Pergamino, who tasted hundreds of coffees to select the ones for this special regional lot. The coffees included were chosen for their defined sweetness, balance and body. This lot contributes a lovely fruitiness to this comforting and versatile espresso. |
Chocolate fudge, macadamia nut and dried apricot Process: natural and washed |
Blend / Darker, PERCENT |
| San Antonio, Colombia | We’re super proud and excited to share our first ever decaffeinated coffee with you! We’ve spent a long time looking for a decaffeination process that preserves the coffee’s quality and taste of place, and we’re thrilled to finally bring you this very sweet and delicious decaf.
We’ve been offering San Antonio, both as a single-origin espresso and as part of our Seasonal Blend, since 2020. This lot was grown by 14 small-scale producers in the hills surrounding the town of San Antonio, where the rich, volcanic soil, cool temperatures and high rainfall support the production of beautifully sweet and complex coffees. Farms in this area are typically very small (averaging one hectare), with the producers and their families performing most of the farmwork themselves. At harvest time, the cherries are hand-picked and then wash-processed; producers in San Antonio either have their own small mill on-site, or they share a mill with neighbours or extended family members. We sourced this coffee through our Colombian supply partners, Pergamino, a progressive, family-run business that connects coffee buyers with small producers and high-quality coffees. The Pergamino team cupped through many coffees to select the exceptional lots that make up this sweet, clean and creamy decaf offering. There are a number of ways that caffeine can be removed from coffee. We’ve chosen the EA sugarcane process, which uses water and a natural compound found in sugarcane to gently remove the caffeine from the bean. And while over 97% of the caffeine is removed, the inherent flavour and quality of the coffee remain intact. Happily, this processing method is available in Colombia, which means we’ve been able to select one of our favourite Colombian coffees, San Antonio, to be decaffeinated locally and shipped to us fresh. The result is a sweet, clean and well-structured coffee with a lovely buttery mouthfeel. It’s perfect for anyone who wants to skip the caffeine and still enjoy a beautiful cup of coffee! |
Hazelnut, Cocoa and apple Process: EA decaf |
Decaf |
| Yaye, Ethiopia | We are delighted to share our first coffee from the 2026 Ethiopian harvest with you. This incredibly elegant and floral coffee comes from a very special washing station – Yaye, which is located near the village of Cherico in Sidama. Yaye is owned by our longtime supply partners Testi Specialty Coffee and represents one of their best (or “premium”, as they refer to it) processing sites. The family built the washing station in 2021, choosing the site for its extremely high elevation, access to clean water, and proximity to small coffee farmers producing some of the very best coffee in the region.
Yaye produces some exquisite coffees which are a reflection of the unique terroir, and the care and attention taken by Testi to process the coffee. This particular lot from Yaye was produced using coffee from 20 small producers and was wash processed. This method highlights the beautiful nuances and complexity that exists in coffee from this region, conveying a strong sense of place. |
Floral, peach, fingerlime and blueberry Process: washed |
Premium |
| Canta Ranas, Colombia | This special coffee was produced by Edward Sandoval on his estate, Canta Ranas. Pedro Echavarría, of our long-time export partner Pergamino, describes Edward as “a rare breed of coffee producer.” This is because Edward has accumulated years of experience working in agriculture as a technical advisor and coffee quality assessor and has poured this expertise into his farm.
Canta Ranas had been abandoned for years when Edward purchased it, however over the past decade he has carefully refined his cultivation practices to achieve better yields and elevate his quality – producing incredibly special coffees like this one. This microlot is 100% Chiroso, a variety Edward favours for its high productivity in Tolima’s cool climate and its uniquely floral and complex cup profile. |
Peach, melon and floral Process: washed |
Plus 87 |
Founded in 2023 by Lukas, Sandbox Coffee Roasters was born from a love of coffee and a desire to make specialty coffee approachable for everyone. Their name reflects the joy, creativity, and imagination they bring to every aspect of our craft. Just as children play and explore in a sandbox, the roaster experiments and innovates to discover new flavours and perfect their roasting techniques.
Sandbox choose quality over quantity, not in a hectic rush but in patience to meet their and your expectations. The roaster embodies the childlike curiosity and joy of experimentation, believing innovation comes from constantly exploring new possibilities and techniques. Always seeking new flavour experiences and roasting methods to provide extraordinary coffee, we've Sandbox
Sandbox Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| SL14/28, Uganda | Unavailable. Exclusive | Melon, cherry, tropical and fuity Process: natural |
Rest of World, Plus 87, Single / Light |
| Java, Bolivia | This washed Java from Marcial Huanca at Finca Palmar in Caranavi, Bolivia, was depulped, fermented, and carefully dried to let the variety speak clearly. Honey sweetness opens the nose, followed by delicate white and yellow florals that drift through the cup with a soft, clean texture. Acidity is very low — the finish is gentle and round. | Honey and floral Altitude: various masl, Process: washed |
Plus 87 |
| Red Catuai, Brazil | This natural process Red Catuai from Minas Gerais offers a comforting, sweet-forward profile. The processing highlights a pronounced sweetness reminiscent of a chocolate donut, providing a soft, pastry-like quality to the cup. Acidity remains very mellow and integrated, allowing the subtle notes of apple to sit gently in the background. It is a structured and reliable coffee with a straightforward complexity that feels honest and accessible. As an omni-roast, it provides a deep, cocoa-heavy base for espresso or a rounded, fruit-accented filter brew. | Chocolate donut and raspberry Altitude: 800 - 1300 masl, Process: natural |
Selected Mix |
| Las Perlitas, Colombia | Unavailable. Exclusive | Grape and floral Process: washed |
Premium |
With a roastery located in the COOP building of Brussels (Anderlecht), BOO's mission was clear from the start - they wanted to showcase what they believe Modern Coffee should be. To them, that represents a few things: making their brand and coffee as approachable and inclusive as possible to grow the specialty coffee industry.
When working with producers, it was also essential to BOO Coffee to try working directly with them whenever it was possible and have as few middlemen in the coffee chain. Creating long-lasting relationships and transparency are crucial aspects for BOO!. The roastery's goal will always be to try making specialty coffee a better place
BOO Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Ninga Hill, Burundi | This is the second year we're sourcing from Long Miles Coffee in Burundi, and it won't be the last. We keep coming back not only because the coffees are exceptional, but because of what Long Miles has built around them: a project that takes seriously the idea that great coffee and meaningful impact at origin are not separate goals.
This lot comes from Ninga Hill, a farming community in the province of Butanyerera, in the commune of Matongo. The hill sits at elevations ranging from 1,800 to 2,000 meters, with clay-silty soils and a cool, mountainous climate that creates ideal conditions for slow cherry development. Around 741 smallholder producers grow coffee here, each tending an average of 75 trees on modest plots of about 300 square meters. It's a community-scale operation, many hands, one hill. Cherries are harvested from late March through mid-July and delivered to the Ninga Washing Station, managed by Long Miles Coffee, where they are processed with the care and precision that has become the project's hallmark. Long Miles Coffee was founded by Ben and Kristy Carlson, who moved to Burundi over a decade ago with a clear conviction: that the country's coffee was exceptional and undervalued, and that building lasting relationships with farming communities was the right way to change that. Today, Long Miles works across multiple washing stations and partner hills, supporting producers through farmer training programs, sustainable land management, and women's empowerment initiatives — addressing real structural challenges in communities where coffee is often the primary source of income. Buying this coffee is a small but direct way of being part of that work. |
Lemon candy, blueberry and ripe plum Altitude: 1800 - 2000 masl, Process: washed |
Plus 87, Rest of World |
| Mbare, Rwanda | This coffee comes from Rwamatamu, a family-owned producer established in 2015 by husband and wife team Gaston Rutaganda and Laeticia Mukantwaza, based in Mbare, Southern Province. What they've built over the past decade goes well beyond the washing station.
Rwamatamu works closely with smallholder farmers in both Nyamasheke and Mbare, and has developed two community programs that reflect a genuine long-term investment in the people around them. In Nyamasheke, the team runs a Women's Cooperative: Rwamatamu purchased land, provided seedlings and training, and created a structure where local women grow and sell coffee back to them, giving them an independent income source outside of seasonal work, and a stake in the quality of what ends up in the cup. In Mbare, a parallel initiative called the Youth Association brings in locals between 18 and 35, with the goal of passing on skills and keeping younger generations engaged in coffee farming. It's a straightforward answer to a real problem: in many coffee-growing regions, the next generation doesn't see a future in the land. Rwamatamu is working to change that. We chose this coffee because the cup is beautiful, but also because of what it represents. This is exactly the kind of producer relationship we want to build on. |
Grape soda, mixed berries, sweet tea and hibiscus Altitude: 1800 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| El Panal, Guatemala | El Panal (the honeycomb) is a name that was chosen deliberately. Like a hive, this lot is the result of many small, coordinated efforts coming together into something greater than any single part: dozens of smallholder producers across the hills of La Libertad, Huehuetenango, each processing their own cherries on their own farms, working toward a shared standard.
The name also reflects something more literal. The Qawale project, which brings these producers together, has made increasing biodiversity a cornerstone of its approach — and with more native trees, more ground cover, and healthier soils, the bees have come back too. Qawale was created in 2006 by Vides58, a coffee structure based in Huehuetenango with decades of experience in specialty coffee. The project was built to support small and medium producers — sharing technical knowledge, accompanying them in the field, and providing a framework for quality built around the Rainforest Alliance certification model. What started with a handful of producers has grown steadily as results spoke for themselves, and new members continue to join. The support goes beyond the farm. Producers in the program have access to medical assistance, educational support through the Montessori school financed by Vides58, and a broader network of cultural and recreational activities. It's a structure that treats producers as people with full lives — not just suppliers. Every producer in the program has completed Q-Process training, which means the quality and consistency of this lot reflects a shared expertise built over years, not a single farm's output. |
Chocolate praline, blackberry and redcurrant Altitude: 1600 - 1800 masl, Process: natural |
Plus 87, Rest of World |
| Sunlight, Ethiopia/Brazil | Our Sunlight Blend is designed to brighten up your mornings. Smooth, sweet, and comforting, with just enough complexity to stay exciting. This is our take on an everyday coffee: approachable, versatile, and endlessly drinkable, whether brewed as filter or enjoyed as espresso.
Sunlight remains built around balance and sweetness, with our beloved Brazilian base doing most of the heavy lifting. With this update, we wanted to add a little more depth and dimension without losing the comforting character that defines the blend. By introducing a natural Ethiopian coffee, Sunlight gains subtle fruitiness and aromatic lift, while staying round, mellow, and crowd-pleasing. Compared to Moonlight, Sunlight stays softer and sweeter, with fruit playing a supporting role rather than taking center stage. |
Milk chocolate, marzipan, orange zest and dried berries Altitude: various masl, Process: natural |
Blend/Darker, PERCENT |
| Starlight, Mexico | Introducing Starlight, our decaf addition to the Signature Range, and one that truly lives up to its name. You can enjoy it day or night, without compromise. This lot, Vayichil (meaning “to dream” in the Mayan Tzotzil language), comes from the mountains of Jaltenango, Chiapas.
More than 300 families are part of La Tribu, a producer organization working across Jaltenango and the Sierra Madre. Through our importers Falcon Coffee and Bean Voyage, we’ve partnered with La Tribu’s network of 65 women producers, farmers cultivating both exceptional coffee and economic autonomy. Vayichil represents not only their dedication to quality but also their commitment to resilience, knowledge, and long-term sustainability. It’s a coffee rooted in language, land, and leadership, and a dream realized in every cup. |
Orange, almong and milk chocolate Altitude: 1600 - 1800 masl, Process: mountain water decaf |
Decaf |
| Sunburn, Colombia | Sunburn is back. For those who've been with us for a while, you'll recognise this one, it was our Summer Edition last year, and it earned its return. A coffee this expressive, this citrusy, this made for hot days deserved a second season.
It comes from El Vergel Estate, a farm in Fresno, Tolima, managed by brothers Elías and Shady Bayter. The family's agricultural roots go back to 1995, and coffee became part of the picture in 2010. But what makes El Vergel worth talking about is what came after: in 2017, faced with the limitations of the local market, Martha, Shady, and Elías set out to find a different way of doing things, one built on direct relationships, transparency, and a genuine investment in processing as a craft. That led to the founding of Forest Coffee in 2019, a project that today brings together a network of 250 coffee-growing families across four major projects in Colombia, with a team of 25 people and roaster partners around the world. The goal from the start has been simple: close the gap between producers and roasters, ensure fair pricing, and let the coffee speak for itself. El Vergel is where that story began, and it remains the heart of the project. |
Guava, blood orange, red fruits and cacao Altitude: 1350 masl, Process: anaerobic natural |
Premium |
What is the goal? ...To add to the quality of life by giving people better coffee experiences. How? ...By exploring what is embodied in an amazing coffee experience. Why? ...Because we want to add to the quality of life. In terms of taste, what is a great coffee experience to Prolog coffee roasters ? ...It's a coffee that's at the same time delicious and sense-evoking.
Prolog coffee roasters' goal has always been quite simple, to give their guests and cafe customers a better coffee experience. They love to put in effort to make a great product, love to serve something of great quality to the people who visit them in their coffee bar and to the coffee bars, restaurants, bakeries, etc. who use their coffee beans. Since Prolog opened their doors in 2016, every day in Prolog has been a part of the journey to get closer to this goal. That’s why they have their name, Prolog. It’s always a beginning
Prolog Coffees | Denmark
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| El Obraje, Colombia | ablo Guerrero was the first to introduce coffee to the Tangua area outside of the city of Pasto in the year 2000. Hacienda El Obraje has been in Pablo’s family for many years and originally produced wheat and other grains. When Pablo first began planting coffee in 2000, he grew traditional, conventional coffee and did not have a mill. By 2009, he had built a facility to process his own coffee and entered into the specialty coffee market. His experiments continued; he planted new varieties and processed Natural as well as Washed coffees. Planting coffee was initially risky because he was unsure how productive coffee would be at such a high elevation, but the coffee trees flourished and now others are following in his footsteps.
The climate and terrain of Obraje are major contributing factors to its coffee’s unique cup profile. Temperatures vary greatly in a day, from 32 degrees Celsius at noon to 8 degrees or less at night. Obraje is located near many volcanic mountains and the rocky soil is filled with minerals. The hundred-hectare Hacienda El Obraje is a truly stunning property in the mountains of the Nariño department, with coffee planted on the slopes descending to a river valley. El Obraje’s wet mill on the property is extremely tidy and includes tile fermentation tanks, depulping equipment, mechanical oven dryers, and raised drying beds under a solar dryer. Coffee processing begins as soon as the cherries are harvested. This coffee is complex and bright with notes of green apple, orange and has a candy-like profile. |
Green apple, orange and candy-like Altitude: 2200 masl, Process: washed |
Plus 87, Rest of World |
| La Higuera, Peru | The organic-certified coffee La Higuera is the first coffee from the new Peru harvest that we are releasing this season. This is now the fourth year we are working with this coffee, having first introduced it in 2020. This coffee is named after the small village which it is produced in, and the small number of producers in the village that contribute their coffee cherries to be processed together.
Our Roastery Manager, Mikolaj, visited Origin Coffee Lab in both 2023 and 2025, and the improvements in quality across recent harvests have been remarkable. Produced by smallholder farmers in Colasay and grown between 1800 and 2200 masl, this washed Bourbon is round and sweet with notes of brown sugar, red apple and stone fruit, supported by a refined and elegant acidity. |
Brown sugar, red apple and stone fruit Altitude: 1800 - 2200 masl, Process: washed |
Selected Mix, Single / Light, Plus 87 |
| Familia Fernandez, Peru | Familia Fernandez is from the Fernandez family who all have their own small farms and this coffee is a blend of the highest preforming Bourbon varietal. This coffee is apart of the sourcing program, Origin Coffee Lab, which selects small lots from farms across, Jaen, Colosay and San Ignacio that have incredibly quality. Origin Coffee Lab supports the producers so they continue to work on better farming practices and investing back into the community.
Mikołaj and Federico visited in the fall of 2025 and got to see first hand how the quality in Peru is improving each year. This coffee is expressive with tropical character. You can expect notes of dried figs and stone fruit. |
Dried figs, stone fruit, black tea Altitude: 1800 - 2200 masl, Process: washed |
Selected Mix |
Skylark coffee roasters find and roast extraordinary coffee, paying extra to conserve nature (including skylarks) and empower growers. Paying a premium on all coffees, Sky Lark then also donates another £1 per kilo to support both the environment and the people long exploited by coffee supply chains. Never compromising on quality, 100% of Sky Lark's income supports charity projects.
Using their coffee relationships to challenge coffee trading norms, Skylark pay top specialty prices at twice the Fairtrade rate or more. These are the first steps in a long-term process to challenge the power dynamics in the value chain and hopefully change the way coffee itself is traded.
Skylark Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Java Halu, Indonesia | As we continue to expand our range of coffees to include more that are grown in Asia, we are delighted to feature a new season of four Indonesian lots from amazing entrepreneur and coffee farmer Rani Mayasari. Rani is a powerhouse coffee farmer and exporter who promotes women's empowerment and coffee education through her farm, Java Halu, in West Java. We absolutely love Rani's vision and the way she creates positive change in her community and the coffee industry at large, and we're thrilled to offer her coffees here once again.
This particular coffee is a shockingly clean and fresh natural process that has all the tropical, fruity notes you could ever desire. It's a bit hard to describe, but so juicy that we had to put it in the notes twice. Located in West Java on the mountains of Tilu and Gunuug Halu, Java Halu employs more than 80% women and provides training in all branches of coffee production, including growing, processing, roasting, and barista skills. They create products such as fuel and livestock feed from waste created during the coffee farming process and strive to be as environmentally responsible as possible in all areas of growing and processing. Rani often collaborates with other Indonesian coffee farmers and is eager to share her knowledge and expertise. Everything at Java Halu is done out of a desire to help people and the planet, so we're honoured to promote Rani's work. |
Tropical fruits and juicy Altitude: 1400 - 1600 masl, Process: anaerobic natural |
Plus 87, Single / Light, Bloom |
| Nyeri, Kenya | Unavailable. Exclusive | Parma violets, gooseberry and Ribena Process: washed |
Plus 87, Selected Mix, Bloom |
| Aquiries, Costa Rica | Costa Rican coffee (and Central American coffees in general) often represent a lot of the things we dislike about the coffee supply chain. Way too many farms in Central America are owned by wealthy Westerners who have access to capital and marketing that allows them to sell their coffees at prices that indigenous people could never achieve.
This coffee is different, and it represents the sort of de-colonisation of the coffee supply chain that we want to support. Aquiares is a Costa Rican legacy farm, and they've set an absolute gold standard in how they treat people and the planet. The way they increase biodiversity, capture carbon, and care for both Costa Rican and refugee workers is a testament to how coffee CAN change the world. They also produce delicious, consistent coffee like this one, with notes of chocolate, hazelnut, and ripe plum. Check out more of the incredible work they're doing by reading on below! We've bought coffee from Aquiares since our first year at Skylark, but we are delighted to partner with them more fully for the first time in 2025, and for the foreseeable future. We plan to have their coffee on offer year-round as a staple of our list in order to support the amazing work they do. Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners, three families who have worked together with the farm's staff and community to implement a modern model of sustainable agriculture. Don Alfonso took over farm management in 1992, and at the time he was new(ish) to coffee. However, one thread throughout his life has been a commitment to social justice. From the beginning, Don Alfonso made the social welfare of farm workers and the wider community one of his main priorities. His dedication has transformed the farm and the region. |
Chocolate, hazelnut and plum Altitude: 800 - 1400 masl, Process: washed |
Selected Mix, Blend / Darker, PERCENT |
| Bette Buna, Ethiopia | Very proudly announcing our second round of decaf from our best friends at Bette Buna, and it's a truly special decaf for all you night owls out there. With a juicy, nuanced profile of soft berries, citrus, and toffee, it's delicious on its own or in a milky drink. This coffee is from our favourite Ethiopian coffee producers, Bette Buna, who not only grow exquisite coffee but also provide countless opportunities for people in their communities.
We decaffeinated this coffee in partnership with our friends at Falcon Coffee, who did incredible work supporting Bette Buna this year. They took half of this coffee, and we took the other half to split the risk of doing a decaf run. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. Coffee is a big deal in Ethiopia: More than 33% of the country's GDP comes from the export of coffee and 80% of that production comes from smallholder farms under 2 hectares, even as 90% of people working in coffee in Ethiopia don’t make a livable income. Bette Buna was formed to meet the obvious need to improve outcomes for smallholders and to generate opportunities for farming communities along the way. |
Soft berry, citrus and caramel Altitude: 2000 - 2200 masl, Process: EA decaf |
Decaf |
| Mersha Syuom, Ethiopia | We’re getting about 25 different coffees from our Ethiopian partners Bette Buna this year, so we’ve decided to name a few lots after one of the people who worked on producing it, exporting it, or contributing to social work at Bette Buna. This one is named for Mersha, Dawit Syoum's father and farm/nursery manager extraordinaire (pictured above, left). Known for his kindness and sense of humour, Mersha uses his position as Taferi Kela community leader to empower everyone around him. He manages the day-to-day of Bette Buna's Sidamo farm and coffee plant nursery, giving special attention to employees who need extra care or help. Once skeptical about the power of coffee to change communities, he now loves to teach and motivate as many people as he can in good coffee farming practices. This stunning 'Mersha' lot is redolent with big floral notes of coffee blossom, coffee cherry, and sweet-tart strawberry. This lot was air-freighted in, so it's an extra special treat: you won't normally encounter Ethiopian coffee this fresh, since it usually arrives by ship! This tastes like the coffee fruit and flower itself ... it's your chance to experience what coffee buyers taste when they go to Ethiopia. | Coffee blossom, coffee cherry and strawberry Altitude: 2100 masl, Process: anaerobic natural |
Premium |
GUSTATORY (adjective): curating excellence in taste.