Its backkkk! limited quantity..

a fun example of how blending can be more than the sum of its parts and we plan on making more house made creations such as this. It takes its nose and big body from the Colombian component and and we swapped in a washed Kanyan component. 

We had to bring this coffee back because this crop was somehow tasting even better than last year, offering a much more complex and longgg syrupy finish. This coffee is just big and insane and crystal clean, it really does not get much better then this, drink responsibly. 

Hue/taste: Green/Yellow + Yellow + Red/Pink
Roasting degre: light
Chroma/quality: 88.25
Process: Honey, wine yeast + lychee maceration
Tasting notes: Lychee + peach + raspberry

40% - Lychee Process Colombia

Variety: Castillo

Producer: Samuel Diego Bermudez 

Elevation: 1960 masl

Process: Double Anaerobic Thermal Shock

Lychee is crafted through an extended fermentation process combining aerobic and anaerobic stages with specific yeast cultures aimed at amplifying fruit character. After fermentation, a thermal shock wash helps fix aromatics.

60% - Kenya AA Kamwangi

Explore our Kenya AA Kamwangi coffee beans, cultivated in the high-altitude region of Kabare, Kianyaga, Kirinyaga County. This area is renowned for its deep red, nutrient-rich volcanic soils and ideal coffee-growing conditions.

The Kamwangi Coffee Washing Station, part of the New Ngariama Farmers Cooperative Society, is run by 800 smallholder farmers who produce high-quality coffees under strict quality controls. This washed coffee features notes of peach gummies, a cocoa base, pineapple, dried apricot, lemon, and jasmine florality. It underwent 14-18 hours of fermentation and slow drying on raised beds.