Colombia Edwin Noreña Sidra Carbonic Maceration Washed from Campo Hermoso bursts with lavender, spice, spearmint, florals, and a bright citrus finish over a creamy, medium body. Crafted with Edwin’s innovative carbonic maceration process, this cup delivers clarity, vibrancy, and complexity. Grown at 1750–1900m in Quindío, it also showcases the passion and expertise of a fourth-generation coffee pioneer.

Kenya Berg Wu Championship Selection Meru AB bursts with blackberry, pink grapefruit, and cranberry, layered with black currant, lemon zest, and white blossoms, finishing in soft peach. Grown at 1,600–1,800 masl on the fertile eastern slopes of Mount Kenya in Meru County, this lot thrives in rich volcanic soil and cool, high-altitude conditions. As espresso, it shines with bold dark chocolate, tangy currant, and bright cranberry, capturing Kenya’s vibrant terroir in every sip.

This Vuelta Geisha dazzles with notes of lychee, jasmine, and mandarin, deepening into hints of peach, pineapple, and green tea. Grown at 1,700–2,000 masl on the iconic Lamastus Family’s Elida Estate, it thrives in rich volcanic soils, cool highland nights, and mist-laden forests that extend ripening and intensify complexity. Naturally dried for 30 days, it delivers a radiant, fruit-forward cup that reflects the legacy and elegance of Panama’s most distinguished origin.

The magic lies in the thermo-shock process—a cutting-edge process that stabilizes the coffee’s structure, locking in its vibrant flavors for a clean, consistent, and incredibly fresh cup. By minimizing microbial activity, it also extends shelf life and enhances clarity.

Colombia Huila Pink Bourbon Tabi Pineapple Co-Fermentation bursts with pineapple, apricot, and strawberry, layered with peach, plum, and cranberry. A natural co-fermentation with pineapple and panela adds tropical acidity, rich sweetness, and bod, enhancing the coffee’s character. The result is a vibrant, innovative cup that blends post-harvest creativity with deep Colombian tradition.

Hawaiian Kaʻū coffee offers inviting aromas of honey and chocolate, leading to a palate of brown sugar, molasses, lime, and a hint of nutmeg. Its rich, syrupy body carries through to a long, sweet finish, reminiscent of a fine Kona, but with even more sweetness. Grown on the slopes of Mauna Loa in the Kaʻū District, this exceptional coffee reflects decades of dedication, innovation, and award-winning craftsmanship at Rusty’s Hawaiian.

Wilford Lamastus Sr. and Jr., award-winning producers, operate the century-old Elida Estate, known for its ultra-high elevation, conservation efforts, and exceptional coffees grown within Volcán Barú National Park.

The Altieri family crafts award-winning coffee at their Mima Estate in Boquete, Panama, where generations of passion, high-altitude microclimates, and meticulous care create exceptional, prize-winning flavors.

Edwin Noreña, fourth-generation farmer and global coffee leader, crafts award-winning coffees at Finca Campo Hermoso, renowned for its innovative fermentations and international acclaim. Beyond the farm, he serves as a consultant and head judge for the Colombian Cup of Excellence, shaping the future of specialty coffee.