




Country: Burundi
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We have been consistently impressed by Biya Faris' coffees over the past six harvest seasons. Biya is part of the Tokuma Group, the same producer group to which our long-time Osito producing partner Mensur Abahika belongs.
Biya's farm spans 10.5 hectares and is located in the Bashasha Kebele of Jimma. His coffees are cultivated at an impressive altitude of 2,000–2,200 masl and dried on raised beds for a period of 18–21 days.
While we have been fortunate to sample Biya's lots for some time, it was only last two years ago that we gained the purchasing power to invest meaningfully in more single producers in the west of Ethiopia.
With the growing demand that Osito has experienced in recent years, we are delighted to direct much of that demand towards the Tokuma group. This aligns with our goal of deepening our relationships with current producing partners, rather than expanding broadly.
For the third consecutive year, we have the privilege of showcasing Biya's coffee, which serves as an outstanding example of the exceptional quality found in clean naturals from this area of Ethiopia.
Once again, we are delighted to partner with Biya, who consistently delivers delicious coffees.
Lemongrass, Passion Fruit, Brown Sugar
Farm: Granja Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Piendamo, Cauca
Elevation: 1,950 masl
Variety: Red Bourbon
Processing: Washed (Decaffeinated)
Sourced Through: Far More
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Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.
The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
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Darjeeling , Apricot , Sugar Cane
Country: Costa Rica
Region: Finca Cerro San Luis
Altitude: 1,500 ~ 1,700 masl
Variety: SL28
Processing: Honey
Producer : Magali & Alexander Delgado
Sourced Through: Upstream Coffee
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Located in the picturesque region of San Luis de Grecia, Alajuela, nestled within the Cordillera Volcanica Central of Costa Rica's Central Valley, Cerro San Luis stands as a testament to the Delgado family's dedication to cultivating exceptional coffee.
The legacy of Cerro San Luis traces back through three generations of the Delgado family, with siblings Magali and Alexander Delgado carrying forward the traditions instilled by their predecessors.
The 45-hectare farm benefits from the region's volcanic soil and temperate climate, with temperatures averaging between 16 to 28 degrees. The farm has a remarkable selection of coffee varieties, in this case, it is the renowned SL28, coupled with meticulous honey processing that amplifies the character, depth and complexity of this beautiful lot.
Harvesting begins in the morning, with cherries promptly de-pulped upon arrival at the wet mill in the afternoon. The farm employs 100% sun-drying on African beds, both outdoors and in greenhouses, ensuring a slow, stress-minimised drying process. This honey lot is dried without washing to retain the sticky mucilage. Daily turning and moisture checks ensure quality, with drying times ranging from 12-16days until the coffee reaches 10-10.5% moisture. Stored in a wood-covered cement warehouse, coffee is packed in double plastic bags for optimal preservation.
Cerro San Luis has garnered recognition for its commitment to quality, with coffees from the farm ranking among the top 20 in Cup of Excellence competitions in previous years. Varied coffee varieties have been instrumental in this endeavour. Innovations such as the implementation of Brix analysis at Cerro San Luis have been pivotal in enhancing farm and coffee quality.
Blueberry, Lemon and Raw Sugar
Country: Ethiopia
Region: Sidamo, Bensa, Shantawene
Elevation: 2,100 masl
Varieties: JARC 74167
Processing: Natural
Sourced Through: Utopia Coffee
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Lunke Zegeye Dayechew enforces strict quality control measures at his farm, where red
cherries are carefully sorted upon arrival to remove immature and over-ripened ones before pulping.
The cherries are pulped within six hours of harvesting and dried on special
raised African beds to ensure even airflow for optimal drying. To prevent mould and
fermentation, the cherries are regularly turned during drying. Once properly dried, the
outer skin and flesh are mechanically removed, and the green coffee is allowed to "rest" before being exported.
The natural forests in the area are not just a scenic backdrop, but a vital local food source. They particularly provide the Ventricosum plant, also known as 'Enset’ or ‘false banana,' which is abundant in the Sidama region. Enset, a large non-woody plant, plays a significant role in the local food supply, highlighting the importance of preserving these natural ecosystems for sustainable agriculture.
Lunke Zegeye Dayechew is dedicated to environmentally friendly farming practices, using natural materials and avoiding pesticides and chemicals in agricultural production.