We’re excited to share this new arrival from northern Peru — a honey-processed lot produced by Joel Tocto Peña, a young and driven producer working with the Aromas del Valle cooperative. Founded in 2015, Aromas del Valle was created to support smallholder producers and bring greater transparency to the coffee supply chain. Today, the cooperative works with over 500 farmers across Jaén, San Ignacio and Cutervo, helping improve quality through technical, environmental and economic support.

Joel’s story stands out. Known as “the cupper with big dreams”, his journey into coffee began with curiosity — a desire to understand the science behind flavour. That curiosity has evolved into a hands-on approach to both production and processing, where experimentation and precision play a key role in shaping the final cup.

This microlot is carefully constructed from selective picking through to extended fermentation. Cherries are harvested at peak ripeness, then fermented for around 144 hours before being dried in solar tents under controlled conditions for over 170 hours.

We hope you enjoy.

A natural processed Rwandan is rare, and when the opportunity was presented for us to taste – we jumped at the opportunity to feature this coffee.

Even more so, we wanted to highlight the beautiful nuances of this processing method, so we booked both the washed and natural lots from this one producer. The result? A thoroughly enjoyable coffee making experience, that brings so much flavour into the cup. A favourite origin of our team, Rwandan coffees are always a highlight for us.  We’re excited to share not one, but two coffees.

Sourced from the Mwito Central Washing Station in West Nyamasheke, a remote and breathtaking region influenced by the Nyungwe Forest and the shores of Lake Kivu, these Red Bourbon cherries are produced by various smallholder farmers in the area and processed by Rwanda Trading Company (RTC).  Established in 2009 with the goal of fostering positive social change, RTC focuses on creating economic freedom and security for farmers by building resilient and transparent supply chains. Today, impressively they process and export near to 25% of Rwanda’s annual coffee production, with more than 80% fully traceable to the farmer.

Mwito is the most remote of all RTC washing stations, with the journey there considered the most time-consuming. Since taking over the mill in 2017, RTC has worked to address the logistical challenges faced by farmers in this isolated region. Despite the remoteness, the combination of high altitude (1,350 MASL), fertile soils and a temperate climate provides ideal conditions for cultivating exceptional Red Bourbon.

We hope you enjoy.

This year we’ve picked both a Washed and Natural processed lot from the Mwito farm of Rwanda. Taking this considered approach to roasting side by side, we get to see how the inherent flavours that come from processing play in a coffees evolution. Both stand out examples of Rwandan coffee. We’re thrilled to have these coffees in our current menu.

Sourced from the Mwito Central Washing Station in West Nyamasheke, a remote and breathtaking region influenced by the Nyungwe Forest and the shores of Lake Kivu, these Red Bourbon cherries are produced by various smallholder farmers in the area and processed by Rwanda Trading Company (RTC).  Established in 2009 with the goal of fostering positive social change, RTC focuses on creating economic freedom and security for farmers by building resilient and transparent supply chains. Today, impressively they process and export near to 25% of Rwanda’s annual coffee production, with more than 80% fully traceable to the farmer.

Mwito is the most remote of all RTC washing stations, with the journey there considered the most time-consuming. Since taking over the mill in 2017, RTC has worked to address the logistical challenges faced by farmers in this isolated region. Despite the remoteness, the combination of high altitude (1,350 MASL), fertile soils and a temperate climate provides ideal conditions for cultivating exceptional Red Bourbon.

Cherries are carefully selected and processed through washed and natural methods at the Mwito station, highlighting clarity, structure and fruit expression. The resulting cup is bright and layered.

We hope you enjoy.

Welcoming in 2026, we have a beautifully composed Kenyan coffee from Kiangundo.  One of four washing stations operated by Kiama Farmers’ Cooperative Society. Established in 1968, the station now supports over 800 smallholders who farm at elevations of 1,700–1,800m above sea level. The region’s rich volcanic soil and cool climate bring clarity and depth to the cup — hallmarks of Nyeri coffees. Factory manager Jackson Mahu Kooro, who spent 17 years as a machine operator before his promotion, leads the processing team with deep care and experience.

This AB lot features a mix of SL28, SL34, Ruiru 11 and Batian varieties. After careful hand-sorting, the cherries are pulped, fermented, washed, soaked, and slowly dried over raised beds. The result is a beautifully structured cup with bright apple and cherry notes, floral honey blossom, and long sugarcane sweetness and vibrant acidity.

With a limited supply of this coffee, we hope you get to enjoy before it’s all gone.