Verdant & Sons.

"Konga had a slow, dry harvest this year — cherries ripened unevenly, so the sorting tables ran late into November. What came off the patio is the cleanest washed Yirgacheffe we've cupped in three seasons: floral without being thin, with the kind of sticky honey body that holds a long finish. Drink the espresso." — Picked: OCT 14 → NOV 02 · Dried: 14 days raised beds · Cupped: 11.XI by RC

"Only twelve sacks landed in Oakland. The Hartmanns dry-process their Geisha in slow, hand-turned cycles on raised beds in the cloud forest — the result is unmistakable: rose water, ripe strawberry, and a kind of perfumed lift on the finish. Allocated by application; please cup before committing."

"A loud, classic Nyeri AA — blackcurrant front to back, with the sugarcane sweetness that the Tetu farmers have been quietly refining for thirty years. Fermented 36 hours, soaked 24, sun-dried on raised tables. Drink it on a V60 with the grind one notch coarser than you'd think."

"Diego's black honey Villa Sarchi sits on the patio for 22 days, raked twice a day, never tarped. The mucilage caramelises into a maple-clove sweetness that drinks heavier than its Tarrazú elevation would suggest. A roaster's roaster lot."