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The Wamuguma offering lists Batian, Ruiru 11 and SL28, with blackcurrant, rhubarb and rosehip comparisons from the roaster.

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The roaster describes a Grade 1 Yirgacheffe-area lot with citrus, floral and tea-like impressions and a documented washing-and-drying sequence.

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The natural-process coffee is presented with citrus and floral descriptors and a special-edition artwork by Daniel Domig.

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The Huila lot is attributed to fifteen women in Asobombo, with several Arabica varieties and a documented washed process.

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The source’s one-to-eight-week window accompanies a hazelnut, apple and cocoa profile.

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The source describes Pink Bourbon with fruit-and-herbal extracts during a 48-hour fermentation.

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The catalogue names two farms and several suggested filter methods, without supplying a complete sensory specification.

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