Showcase Origins

Orange Sherbert, Strawberry & Yoghurt

This coffee is from Burundi, but more distinctly it comes out of the Akawa Project, which our green coffee partner Condesa Co-Lab has been working closely with for 5 years now. It is a project that, like many others, seeks to improve local conditions by getting more money to farmers by helping them to increase the cup quality that warrants higher prices. We have been purchasing coffee from this project for many years, as the quality speaks for itself.

• Murago Region
• Red Bourbon Varieties
• Natural Process
• 1530m Elevation

Suggested Espresso Recipe: 21.5 grams > 50 grams > 29 seconds

Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C

White Peach, Bergamot & Orange Blossom

Ayla is a privately-owned washing station that is located in the Bensa woreda (administrative district) in Ethiopia’s Sidama zone. It is located in the kebele (local village) of Bombe. The washing station is one of 26 owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis. The washing station is named Ayla after one of Mr. Faysel’s nieces. This lot is a beautiful representation of washed Ethiopian coffee.

• Sidamo Region
• 74112, 74110, JARC Varieties
• Washed Process
• 1950 - 2050m Elevation

Suggested Espresso Recipe: 22 grams > 57 grams > 27 seconds

Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C

Creme Brûlée, Dark Chocolate & Plum

Julio Palli Mamani and Lupe Medina proudly own Finca San Bartolomé. Julio inherited the land from his father and initially there was no electricity or running water to the farm. Low prices, poor organisation and limited reliability initially made coffee a very hard crop, but things have improved dramatically since the couple joined the Sol De Mañana program, aimed at improving practices to facilitate more sustainable operations, back in 2016. They are making exceptional coffee and we are excited to share this lot, and their big greeting to coffee drinking Australians with you!

• La Paz, Caranavi, Copacobana Region
• Caturra Varieties
• Washed Anaerobic Process
• 1500 - 1670m Elevation

Suggested Espresso Recipe: 21.5 grams > 50 grams > 30 seconds

Suggested Filter Recipe: Dose 18 grams ground coffee300g water – 3 x 100g pours / 90 second bloomBrew time 3min 30s - 4min at 92°C

Orange, Lime & Bitters

This special microlot was produced by around 50 smallholder producers who farm coffee in the high hills surrounding Remera washing station, located in the Gaseke Sector of Nyamagabe District, in Rwanda’s South. The farmers are members of the Tuzumurane Farmer’s Group, a small association of producers who deliver coffee to Buf Coffee company, who own and manage Remera along with three other washing stations. The name Tuzamurane roughly translates to ‘support each other towards self-resilience’ in the local Kinyarwanda language.

• Nyamagabe District Region
• Red Bourbon Varieties
• Washed Process
• 1750 - 2100m Elevation

Suggested Espresso Recipe: 21.5 grams > 44 grams > 32 seconds

Suggested Filter Recipe: Dose 18 grams ground coffee
300g water – 3 x 100g pours / 90 second bloom
Brew time 3min 30s - 4min at 92°C

Hazelnut, Liquorice & Apple

Ondas Mantiqueira has everything needed to process special coffees. It boasts a remarkable coffee washer and gravity water sorter; also two dryers with 30,000L capacity, fueled sustainably by on-site resources. Four terraces facilitate natural drying, with different options for different beans. The farm ensures good conditions for its employees, who reside in comfortable houses with heating, access to natural water, and the opportunity to maintain their own organic gardens and raise chickens.

• Mantequiera de Minas Region
• Yellow Catuai Varieties
• Natural Process
• 1250m Elevation
• Suggested Recipe: 20 grams > 50 grams > 28 seconds

Rose, Nectarine & Black Tea

This coffee was produced by Wako Aba, who grows and processes coffee on his 5.5-hectare farm, Bonki Busa. Wako’s farm is located near the Woreda (administrative district) of Kochere, in the Gedeo political zone, in Ethiopia’s Southern Nationalities, Nations, and People’s Region. The farm is privately owned and operated by Wako and his family. Bonki Busa sits at a staggeringly high elevation of 2200m above sea level. The high elevation of the farm, combined with the region’s cool climate, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile. Wako grows coffee as the primary cash crop, alongside other food crops like legumes, grain and bananas. The coffee is intercropped amongst native forest and grows under the shade of Birbira, Wanza, and Acacia trees.

• Sidamo Region
• Local Landraces Varieties
• Natural Process
• 2200m Elevation
• Suggested Recipe: 22 grams > 45 grams > 32 seconds

Cola, Pear & Mandarin

Kibingo washing station is located in Kayanza commune in northern Burundi. The station itself sits 1893 meters above sea level. The altitude of the farms on the neighbouring hills that supply the washing station varies from 1700 to 1900 meters above sea level. Kibingo serves 3515 registered coffee growers who are spread over 18 hills in the area. All producers registered at a Greenco washing station are organised into groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organisation with the washing station. At White Horse Coffee, we have been sharing coffee from the Kibingo washing station for many years, and are always pleased with the quality of the cup.

• Kayanza Region
• Red Bourbon Variety
• Washed Process
• 1700-1900m Elevation
• Suggested Recipe: 21.5 grams > 45 grams > 30 Seconds