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Showcase Origins

Each month we showcase four different origins from the best growing regions and estates around the world. Each coffee comes with a postcard to connect us with the people and the place from where the coffee came. Keep scrolling if you want to go deep into each coffee.

Caramel, Hazelnut & Apple

This coffee was produced by three smallholder coffee producers who are members of the El Sendero Cooperative. Each contributing farm is very small, on average just 3 hectares in size. Most farms in this area are planted with the traditional Bourbon and Caturra varieties, with Pache introduced in more recent years. When the coop set up their coffee program in 2019, they lacked the resources and infrastructure to compete with the ‘coyotes’ (or middlemen) that would roam the town’s streets offering farmers cash on the spot for their cherry. As Pablo explained, “We didn’t have offices or warehouses, so we rented a house in town and stored as much coffee as we could because we knew selling to coyotes was not good business for farmers.” As the coop grew, they received a grant that helped them build facilities in 2022, where they established a warehouse, cupping lab and roastery. The Co-op supports local farmers in a variety of ways and is dedicated to improving the livelihoods of members. Catarina, Carlos and Jesús have produced this wonderful lot of coffee with a great story and we are thrilled to share it!

Huehuetenango Region
Bourbon, Caturra, Pache Varieties
Washed Process
1600- 2000m Elevation
Suggested Recipe: 21 grams > 50 grams > 32 Seconds

Golden Kiwi, Grape & Raisin

Abdo Aba Mecha ventured into the world of coffee exports four years ago. He manages a sprawling 30-hectare estate, a cherished inheritance from his father, nestled in the picturesque Illbu Kebele within the Gomma Woreda. Abdo's commitment to excellence extends to both washed and natural coffee processing methods. His farm's elevation, ranging between 1900 and 2100 meters, coupled with its remarkable 74110 coffee variety, sets the stage for remarkable quality. This coffee comes from the The Tokuma Farmer Group, a collective of farmers around Agaro, in the Jimma Zone of Western Ethiopia. The focus of the group is to allow individual producers to form and market their coffees together, sharing knowledge, and leveraging the collective pool of resources in order to achieve better quality and greater global exposure to the individual farmers that represent the group.

Jimma, Oromia Region
74110 Varieties
Natural Process
1900-1980m Elevation
Suggested Recipe: 19.5 grams > 50 grams > 25 Seconds

Red Plum, Green Apple & Pecan Praline

We are lucky enough to have got our hands on this coffee from our good friend at Capricornio, Bubba. Luka, our Operations Manager, went to Brazil many years ago, and developed some pretty special relationships with suppliers and exporters, and Bubba was one of those. Marcio Heleo de Carcalho Junqueira & his family own Rancho Sao Benedito, and under the meticulous care of these producers, this farm has competed and placed in the Brazilian Cup of Excellence many times since 2002. They are dedicated to taking care of their workers and producing outstanding quality here, which is why we are excited to be sharing this lot with you!

Minas Gerias Region
Red Catucai Varieties
Natural Process
1200m Elevation
Suggested Recipe: 22 grams > 50 grams > 31 Seconds

Fairy Floss, Cranberry & Citrus

Although some affirm that Pink Bourbon originates in Huila as a result of a natural hybridization of red and yellow bourbon varieties, others believe that it is closer to an Ethiopian Landrace varietal. We don’t have genetic confirmation, however we do find variations of this Colombian Pink Bourbon throughout Huila, and with that a range of profiles. Harvesting conditions and processing methods are very important to enhance its full potential. Las Flores is a farm that is dedicated to quality. They started to move away from the production of conventional coffees in 2017 and have since planted many exotic varietals. They are committed to bringing out the best in their coffees with advanced processing techniques such as those used on this particular coffee, which is washed, but with a thermal shock added with water at 50-60C added after fermentation. The result is something we’re sure you will enjoy as much as we do.

Bruselas, Huila Region
Pink Bourbon Varieties
Washed Process
1650m Elevation
Suggested Recipe: 22 grams > 58 grams > 36 Seconds

Red Currant, Cherry Rose & Milk Chocolate

The varietal of this coffee is Ombligón, which is the localized term used for this Ethiopian Landrace mutation. ‘Ombligo’ means bellybutton in Spanish, which is the reason why locals refer to this variety as the cherry with a belly. This lot of coffee has undergone a prolonged fermentation of the cherry on the coffee tree. The cherries are left to over-ripen to the point that the coffee cherry is completely purple and after harvest the coffee cherry is left to oxidize for a further 24 hours in baskets. This is done with the purpose of fixing the aromatic compounds but without allowing it to over ferment. We hope you enjoy this special coffee.

Bruselas, Huila Region
Ombligon Varieties
Natural Process
1650m Elevation
Suggested Recipe: 20.5 grams > 50 grams > 32 Seconds

Raspberry, Lavender & Lemon Cream

Nigist Girmachew is one of the few young women in coffee, and has recently joined the Jabanto farmers coffee business group. She currently sells her coffee under her own name or as a consolidated blend under Jabanto. Nigist's coffee farm is located in Wegida village of Yirgacheffe county in a specific place called Dobi. Not only is Nigist a hard working, dedicated and passionate female coffee farmer. She’s also the Matriarch of the family, raising her children and catering to family needs on a daily basis. The coffee trade and Nigist's ability to represent her own harvest is a significant step towards financial stability, and she’s currently working on diversifying family's livelihood by investing the income generated from coffee farming on a small retail shop in Dobi village.

Wediga, Yirgacheffe Region
Kurume, 74110 74112 Varieties
Natural Process
2108m Elevation
Suggested Recipe: 21 grams > 50 grams > 36 Seconds

Apple Crumble, Caramel & Orange

Laurentino Hernandez is a coffee producer from San Marcos de Caiquin, located in the Opalaca Region within Lempira states. San Marcos de Caiquin is known for its steep hills, picturesque landscapes and pine forests, the latter of which Laurento has named his farm after. Laurento started “Los Pinos” (translated to “The Pines” in English) in 1994 and has been growing coffee there ever since. Laurentino hand picks the coffee, the next day he depulps the cherries and sieves the coffee beans to take out the pulp. He then washes the coffee in a concrete tank and takes out all defective and low density coffee. Finally, he dries his coffee in a greenhouse on raised beds to get a better result in the cup and more stability of his coffee.

Opalaca Region
IH90 Varieties
Washed Process
1600m Elevation
Suggested Recipe: 20.5 grams > 50 grams > 30 Seconds

Lemon Syrup, Cherry & Cashew

Unlike many specialty coffee stories, this coffee initiative does not have a very long history. In fact, the Riverside coffee is a very new initiative. A local entrepreneur in Kabiufa, Moses Venapoe, was inspired to start this after attending some workshops. Coffee from the Kabiufa area is usually exchanged in small lots at roadside parchment buying points, then amalgamated and sold as Y grade coffee. Moses has made it possible to access the regionality of Kabiufa with his operation. In November 2019 Moses decided to try and fill the void of a dedicated coffee buyer by setting up a buying station for his community in Kabiufa. He did so by vigorously implementing best post-harvesting and processing practices and demanding the same from his suppliers from day one! Unlike most coffee buyers in the area who trade parchment, Moses set up a cherry buying operation and built a small wet mill in his own back yard to ensure full control of the wet milling, fermentation and drying of the coffee. The result so far has been stunning quality from lot to lot.

Eastern Highlands (Goroka) Region
Arusha, Typica and Mundo Novo Varieties
Washed Process
1750m Elevation
Suggested Recipe: 22 grams > 50 grams > 39 Seconds

Pomegranate, Blackcurrant & Violet

The name “Handege” is derived from Ndege, the Swahili word for aeroplane. Handege Coffee factory is affiliated to Ritho Farmers’ Cooperative Society. This society is located in Gatundu location, Kiambu County and it was founded in 1972. Both Wamuguma and Handege factories are part of the Ritho FCS, with Handege being the smaller of the two factories, additionally, it has exceptional coffees. White Horse Coffee has bought coffee from Handege Factory (and Wamaguma!) on and off for many years. The quality of coffee from this co-op is consistently excellent, and we are excited to be able to share it.

Kiambu Region
7SL28 & SL34 Varieties
Washed Process
1600-1800m Elevation
Suggested Recipe: 21 grams > 50 grams > 30 Seconds

Tropical, Dragonfruit & Rose

This is the first Wush Wush I have ever tasted that I thought - I want to share this with people. We first experienced it in our cupping lab, but it is a Santuario project coffee - of which we have had many of in the past. This lot is the result of Edwin Noreña’s hard work and collaboration with the Santuario project. Campo Hermoso has produced a line of coffees that have been used in competitions and we think this one is super special. For the natural process cherries are harvested at 23-24ô brix's level. Cherries are soaked in water for 2 hours, then anaerobic fermentation on tanks for 16 hours. Coffee is sun-dried on African beds for 22-24 days until humidity is down to 10.5 %. Final humidity stabilisation for 8-10 days inside a warehouse, then coffee is finally stored in grain pro bags for the final stabilisation of 8-10 days. Banging coffee results!

Quinidio Region
Wush Wush Varieties
Natural Process
1850-2000m Elevation
Suggested Recipe: 20 grams > 50 grams > 31 Seconds

Tangerine, Jasmine & Coconut

Sometimes we have a more personal relationship with a coffee we are offering. This month we have some naturally processed Ethiopian coffee from Tsehay Kabtamu, a single farm producer from Yirgacheffe. Dom and David travelled to Ethiopia earlier this year and had the opportunity to taste Tsehay’s coffee, and meet with her and her husband, Geremew, who is an agronomist that helps the Jabando co-op to implement best practices (starting of course we would think with his wife!). Dom was very impressed with this lot in Ethiopia and we are impressed with the landed lot and the story of a wonderful single producer coffee from Ethiopia, which would have been almost a fairy tale five years ago! We are so thankful to be able to share this great coffee with you.

Yirgacheffe Region
74110, 74112 & Kurume Varieties
Natural Process
2000-2070m Elevation
Suggested Recipe: 20.5 grams > 50 grams > 32 Seconds

Mango, Rum & Cream

This coffee was produced by Carmela Aduviri in Copacabana, a small and remote settlement 180km from La Paz in the heart of the Caranavi province. The families in Copacabana, including the Aduviri family, used to depend on the local market to sell their coffee, which meant low prices and little reliability. Now, they selectively pick their coffee cherries and sell their top-grade coffees for substantially higher prices to our partners, the Rodríguez family of Agricafe, who process specialty lots at their wet mill in Caranavi. The natural coffees are air-dried on African raised beds for 11 days before being finished off in the ‘Coco’ stationery box - which has a grate at the base with an even push of warm airflow. These boxes are generally used for drying cocoa, hence the name “coco natural”. Taste some, enjoy!

Caranavi Region
Caturra Varieties
Coco Natural Process
1500-1670m Elevation
Suggested Recipe: 21 grams > 56 grams > 35 Seconds

Lemon, Caramel & White Grape

We bought this coffee once a few years ago and were thrilled to have the opportunity to purchase it again. At the time we first purchased, First Crop coffee was running a campaign to re-open the washing station in Tanzania, which would wildly benefit the local farmers by significantly reducing the distance that fresh picked coffee cherries would have to travel, before being processed. We bought some of the coffee and donated some money towards the refurbishment bill and here is the coffee again a few years later! It's a beautifully classic profile for a washed Tanzanian coffee with a slight edge up on quality. A great daily drinker!

Kilimanjaro Region
Bourbon, Kent & N39 Varieties
Washed Process
1650m Elevation
Suggested Recipe: 24 grams > 50 grams > 32 Seconds

Green Apple, Almond & Custard

We are lucky enough to have got our hands on this coffee from our good friend at Capricornio, Bubba. Luka, our Operations Manager, went to Brazil many years ago, and developed some pretty special relationships with suppliers and exporters, and Bubba was one of those. Sitio Sertaozinho is a farm with an illustrious history, owned by Paulo Ribeiro Rocha. The farm was passed on to him from his parents who started farming coffee in the 1970s. Paulo grows great tasting coffee but also has a passion for sustainability and retaining biodiversity on his farm. Please enjoy this special coffee!

Cristina, Carmo de Minas, Minas Region
Yellow Bourbon Varieties
Natural Process
1300m Elevation
Suggested Recipe: 20 grams > 55 grams > 30 Seconds

Peach, Orange Blossom & Marmalade

We are very fortunate to be able to share this single producer lot from Marie Bedabasingwa. Single producer micro-lots like this one are extremely rare, especially from such a small producer (Marie owns 600 trees). One of the reasons this lot separation is possible is that Marie is a member of the Dukunde Kawa Cooperative, who own their own dry mill where they can process smaller lots. Our contact at Melbourne Coffee Merchants, Aislinn, mentioned that she thought that Marie’s coffee might be a good fit for us and boy was she right! We love it! We also love that we are able to showcase a little bit of Marie’s coffee and give her credit for what she has produced.

Ruli Sector, Gakenke District
Red Bourbon Varieties
Washed Process
1960m Elevation
Suggested Recipe: 21 grams > 55 grams > 28 Seconds

Strawberry, Lemon Rind & Yoghurt

White Horse Coffee has a long history with this coffee and with Tesfaye Bekele through a good friend named Ross who introduced us to Tesfaye’s coffee many years ago. Year on year this coffee is an outstanding representation of what a well prepared coffee from Ethiopia can be. It is so vibrant and holds so well that we love drinking it all year long in our Organic blend, but we also LOVE drinking it as espresso and filter by itself. It always stands out on the cupping table for its juicy berry fruity tones and it’s magnificent and ever present floral notes.

Suke Qoto, Shakiso, Guji Region
JARC and Local Landraces Varieties
Natural Process
1860-1950m Elevation
Suggested Recipe: 21 grams > 50 grams > 30 Seconds

Lime, Kiwi & Coconut

Ndunduri is a coffee factory built in the early 70s. It is located at the steps of Mount Kenya. Through assistance from Coffee Management Services (CMS) the many smallholder farmers that use Ndunduri to process their cherries have access to training programs that are focused on increasing coffee production and sustainable farming practices. This coffee has undergone the wet processing method. After picking, the ripe cherries are brought to the factory to remove the skin and pulp. When the coffees are processed, the wastewater is discarded in soaking pits and then recirculated for conservation. Additionally, Napier grass and trees are planted to help purify the wastewater and minimise pollutants.

Embu County Region
SL-28, SL-34, Ruiru 11, Batian Varieties
Washed Process
1600m Elevation
Suggested Recipe: 22.5 grams > 60 grams > 30 Seconds

Red Currant, Vanilla & Raisin

This coffee comes from the Rwiri washing station in Northern Burundi. The washing station is part of the Yagikawa Cooperative which was founded in 2006 and is one of the oldest cooperatives in Burundi, where the coffee is collected from twelve surrounding hills. The name Yagikawa means “Talk about coffee” and talk about this coffee we did when it landed on our cupping table. This particular coffee stood out to us with its big fruity flavours. We found it to be delicious and hope you do too.

Matongo, Kayanza Region
Bourbon Varieties
Natural Process
1800m Elevation
Suggested Recipe: 21 grams > 50 grams > 30 Seconds

Lemon, Toffee & Floral

This coffee was grown by Jairo Arcila at the farm Santa Mónica. The coffee was harvested following strict ripeness criteria, floated and then hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until the ideal moisture content was achieved. This microlot is 100% Caturra, which is a variety that originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon, but Caturra produces more coffee, and is more resistant to plant diseases than the Bourbon variety.

Quindio Region
Caturra Varieties
Washed Process
1450-1500m Elevation
Suggested Recipe: 21 grams > 50 grams > 27 Seconds

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Showcase Origins

Guatemala El Sendero

Ethiopia Abdo Aba Mecha Tokuma

Brazil Rancho São Benedito

Colombia Las Flores

Colombia El Diviso

Ethiopia Nigist Girmachew

Honduras Los Pinos

Papua New Guinea Kabiufa

Kenya Handege AA

Colombia Campo Hermoso

Ethiopia Tsehay Kabtamu

Bolivia Carmelita

Tanzania Mwika

Brazil Sertãozinho

Rwanda Marie Bedabasingwa

Ethiopia Tade GG

Kenya Ndunduri AA

Burundi Rwiri

Colombia Santa Monica

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Showcase Origins

Guatemala El Sendero

Ethiopia Abdo Aba Mecha Tokuma

Brazil Rancho São Benedito

Colombia Las Flores

Colombia El Diviso

Ethiopia Nigist Girmachew

Honduras Los Pinos

Papua New Guinea Kabiufa

Kenya Handege AA

Colombia Campo Hermoso

Ethiopia Tsehay Kabtamu

Bolivia Carmelita

Tanzania Mwika

Brazil Sertãozinho

Rwanda Marie Bedabasingwa

Ethiopia Tade GG

Kenya Ndunduri AA

Burundi Rwiri

Colombia Santa Monica

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