Comforting and structured, this honey process Brazil opens with notes of honey and natural sugars layered over barley malt and soft dried apple. Chocolate builds steadily through the cup with impressions of semi-sweet cocoa, raw cacao, and a gentle cinnamon-laced bitterness that adds depth without overpowering. The body is creamy and full, carrying a warm spiced sweetness reminiscent of brown sugar and baked pastry.

This lot comes from Santa Rita de Cássia Farm, owned and operated by Carlos Henrique and his daughter Dani Alkmin. Carlos purchased the farm in 1983 and has gradually expanded it to 78 hectares across the sloping hills of the Serra da Mantiqueira, ranging from 910 to 1250 meters above sea level.

Processed as a honey, the outer cherry is removed while a generous layer of mucilage remains during drying. That extended fruit contact contributes to the coffee’s rounded sweetness and composed structure. For Brazil, and especially for a honey process, this lot feels refined and balanced, lightly fruited and chocolate-driven with steady, natural sweetness.

It works beautifully as a single origin espresso while remaining balanced and satisfying as a brewed cup.

In the misty highlands of Aceh, small farms spanning 1300–1600 meters produce some of Sumatra’s most distinctive coffees. Among them is the work of Mr. Aulia, a small-scale, quality-focused collector in the Bebesen and Kute Panang districts. His operation is intimate — a few bags at a time, processed by hand with his family — allowing for unusually careful sorting and attention to detail. Older long-berry varieties such as Abyssinia, Ateng, and Tim Tim are wet-hulled with precision, yielding a cup that is dense, sweet, and impressively clean for this traditional method.

This lot reflects that craft: carefully prepared, thoughtfully dried, and full of the rustic depth that defines Aceh’s highland coffee.

In the cup, this dark-roast Giling Basah offering is bold, earthy-sweet, and deeply aromatic. Expect a slow-building tapestry of flavor:

blackstrap molasses, palm sugar, cooked fruit, stewed plum, citrus peel, rustic coconut, and bittersweet dark chocolate.

Underneath, a backbone of forest spice, green herbs, and woodsy earth anchors the sweetness in true Sumatran character. As it cools, the deeper tones swell — peppery cacao, tobacco warmth, inky body, and a long, lingering, slightly smoky finish.

Roasted deep for maximum chocolate intensity and spice-driven richness, this coffee delivers a syrupy, powerful cup ideal for dark-roast lovers and espresso drinkers alike.

A layered, soulful expression of Aceh’s terroir — rustic, sweet, complex, and unforgettable.

High in the rugged mountains surrounding Sana’a, the tiny farming community of Bani Matari produces one of Yemen’s most celebrated coffees. Grown at breathtaking elevations of 2000–2400 meters, the coffee trees here feel more like ancient fruit orchards than typical farms — tall, old-growth, and nurtured by families who have passed their craft down through generations.

This particular lot comes through Fatoum Muslot, who continues her family’s coffee legacy begun in the 1950s. Through close relationships with roughly 100 local farmers, her team hand-selects and carefully prepares small quantities of coffee grown on plots less than half a hectare. Thanks to meticulous sorting and modern Ecotact storage (rare in Yemen), this year’s Matari arrives beautifully clean and vibrant — a standout example of what this historic region can produce.

In the cup, Mokha Matari is bold, deeply aromatic, and wonderfully complex. Expect a tapestry of rustic sweetness and fragrant spice woven through every sip:
date bar, ripe blueberry, pumpkin bread, pistachio, dried stone fruit, tangy tamarind, and bittersweet cocoa, all lifted by warming notes of Chai spice, cinnamon, Garam Masala, anise, mace, and aromatic wood. As it cools, darker undertones emerge — pipe tobacco, pepper cask, barley malt, and hints of dried fig — creating a layered, lingering finish that defines classic Yemeni coffee.

A rare taste of Yemen’s heritage, history, and high-altitude terroir — rich, wild, and unforgettable.