Natural Ethiopia and Washed Colombia
This month we see the return of two favourites, Okoluu and La Primavera - both from their most recent harvests.
This year's Okoluu is floral, sweet and tasting like stone fruit (timely for the year). This is paired with
La Primavera, showing magnolia on the nose and tasting like summer berries and apple.
Natural Gibirinna 74110, Serto 74112
A very clean natural, the cherries for Okoluu were sourced from the forests of Dambi Uddo Kebele, situated
in Woreda Shakiso in Guji. Producer Ture Waji has built a reputation for quality coffee processing and integrity,
paying premiums for quality cherries and offering training and education to farmers. Every year the Okoluu lot is
prebooked by La Baia, which in turn provide early harvest premium payments to farmers. This coffee was dried on
raised beds, spread very thinly, and turned 5 to 6 times per day.
Sourced by La Baia Coffee
Floral, Nectarine, Clover Honey
Filter We recommend Recipe B in our brew guide
Washed Pink Borbon
This Pink Borbon underwent 2 fermentation processes - first with 24 hours of Pre-fermentation in cherry,
followed by 36 hours of aerobic fermentation in bags in mucilage. Final drying on raised beds for an average of 15 days.
This coffee is a result of a collaboration with producer Freddy Correa (at his farm La Primavera) and
comes to us from the team behind El Vergel (Forest Coffee) -
it is part of their Partner Series where they offer quality coffees from other farms.
Sourced by Forest Coffee
Magnolia, Raspberry, Apple
Filter We recommend Recipe A in our brew guide