☕ A generous Salvadoran espresso — dark chocolate, cherry and sweet warmth

Farm / Project : FCCO by Sail – 7 smallholder producers

Region : Chalatenango (La Palma, San Ignacio)

Altitude : 1,400 – 1,800 m

Species : Arabica

Variety : Blend

Harvest : December – March

Harvest method : Hand-picked

Process : Washed 75% / Natural 25%

Drying : Patio – 12 days

Transport : Cargo sailboat – FCCO by Sail

SCA Score : 83.25

Tasting notes : Brown sugar, dark chocolate, cherry, nuts, fermented

About this coffee

In the lush highlands of Chalatenango, seven smallholder families have been cultivating coffee for generations. Their farms, nestled between 1,400 and 1,800 metres under 60 to 75% natural shade canopy — ingas, pines, cypresses, cedars and fruit trees — benefit from fertile soils and a commitment to sustainable farming. No herbicides are used, fertilisation balances mineral and organic inputs, and traceability is a cornerstone of every harvest.

The blend is the result of meticulous work: 75% washed coffees for clarity and structure, 25% natural-processed coffees dried twelve days on patios for roundness and fruit. Seven farms, carefully selected and balanced to deliver a consistent, harmonious cup from roast to roast.

This coffee crossed the Atlantic under sail, via the FCCO by Sail network. Each journey reduces the carbon footprint by 70 to 90% compared to a conventional cargo ship, with ventilated holds and controlled temperatures to preserve aromatic integrity — all in around 20 days, versus 45 on a motorised freighter.

In the espresso, the result is warm and generous: brown sugar and dark chocolate build a rich, enduring base; cherry and a subtle fermented note bring brightness and complexity; nutty undertones linger in the finish. Equally rewarding as a straight shot or as the foundation of milk-based drinks.

L’article Blend Espresso est apparu en premier sur La P'tite Cerise.

Farm / Project : Racafé (CRECER quality charter)

Region : Cauca

Altitude : 1,600 – 1,950 m

Species : Arabica

Variety : Blend

Harvest : May – June

Harvest method : Hand-picked

Process : Washed · Sugar Cane decaffeination

Drying : Greenhouse-dried

Transport : Cargo sailboat – FCCO by Sail

SCA Score : 84.25

Tasting notes : Molasses, honey, vanilla, creamy, biscuit, lime

About this coffee

Chévere — Colombian slang for “cool” — says it all. Generous, approachable, no fuss. A decaffeinated coffee designed for those who want to enjoy great coffee at any hour without the caffeine.

Decaffeination is done using the Sugar Cane process, which uses ethyl acetate derived naturally from sugarcane. One of the gentlest methods available: caffeine is removed without touching the coffee’s aromatic compounds. The result is a cup that tastes like it should — full, expressive, and completely intact.

The beans come from the high plateaus of the Cauca region in south-western Colombia. Surrounded by volcanoes and shielded by mountain ranges from Pacific humidity and southern trade winds, the region benefits from fertile volcanic soil and a remarkably stable climate. Cauca ranks 4th nationally for coffee production, with over 93,000 families cultivating coffee on small plots from peasant, indigenous and Afro-descendant communities. Sourced through Racafé under their CRECER charter: fair pay, producer training and natural resource stewardship.

This coffee crossed the Atlantic under sail, via the FCCO by Sail network, reducing the carbon footprint by 70 to 90% compared to a conventional cargo ship, with ventilated holds and controlled temperatures preserving aromatic integrity throughout the journey.

In the cup, Chévere Decaf is soft, warm and indulgent: molasses and honey build a deep, sweet base; vanilla and a creamy texture add velvety roundness; biscuit brings a comforting finish; a touch of lime lifts the whole with gentle, refreshing acidity. A decaf that genuinely surprises, for any moment of the day.

L’article COLOMBIE Chévere décaf Sugar Cane est apparu en premier sur La P'tite Cerise.

Farm / Project : Wachile Garse Station – DWD (Dukale Wakayo Dakola)

Region : Yirgacheffe, Gedeo Zone

Altitude : 2,060 m

Species : Arabica

Variety : Heirloom

Harvest : November – January

Harvest method : Hand-picked – 110 farmers Process : Natural

Drying : Raised drying beds – 21 days

SCA Score : 86.5 · Q1

Tasting notes : Strawberry, apricot, chamomile, almond, coconut, caramel

About this coffee

Ethiopia is the birthplace of coffee, and Yirgacheffe is one of its most celebrated terroirs. The appellation covers a small area within the Gedeo zone, known for its limited production volumes and consistently exceptional cup quality. At 2,060 metres above sea level, the Garse station was built in 2011 by the DWD family business to unlock the full potential of coffees grown in the surrounding villages of Garse, Dobe Toga and Wachile.

Behind this lot are 110 farmers — families who have cultivated coffee for generations, passing down agricultural knowledge with a precision and dedication to their land that expresses itself directly in the cup. DWD works alongside them year after year, supporting continuous quality improvements. The family business itself carries a remarkable story: founded by Ato Dukale, a celebrated volleyball player turned coffee collector, it now operates 16 collection centres across Sidama and Yirgacheffe, led by his sons Assafa, Shahsamo and Yamrot.

This natural lot is dried in the shade over three weeks on raised beds, turned regularly to ensure even drying throughout. In the cup, strawberry and apricot deliver bright, generous fruitiness; chamomile brings the delicate floral signature that defines Yirgacheffe at its best; almond and coconut lend a soft, rounded finish; caramel ties it all together with quiet elegance. Roasted Omni, this coffee shines equally as a filter or an espresso.

L’article ETHIOPIE Wachile Garse NATURE est apparu en premier sur La P'tite Cerise.

Technical sheet

Origin: Costa Rica
Region: Tarrazú – San José
Mill: Cordillera de Fuego

Altitude: 1,700 – 2,000 m

Species: Arabica
Varieties: Catuai, Caturra

Process: Washed

Harvest: December to March

Picking: Manual – three picking rounds

Fermentation: Cherries kept for 24 hours before depulping in tanks
Drying: Raised beds in fully shaded conditions

Roast profile: Omni (filter & espresso)

SCA Score: 83
Tasting notes: Milk chocolate, almond, caramel

About this coffee

This coffee comes from Tarrazú, one of the most renowned coffee regions in Costa Rica. Located in the province of San José, the area is known for producing coffees with exceptional clarity and balance.

The coffee is processed at the Cordillera de Fuego mill, founded by Don Luis Campos, who acquired the farm in 1984 after graduating from university. Over the years, he has experimented with various coffee processing methods, ranging from traditional washed coffees to more experimental techniques.

For this lot, the washed process was chosen to highlight the purity and natural characteristics of the coffee.

Ripe cherries are hand-picked in multiple rounds, then delivered to the mill where they are depulped and fermented to remove the mucilage. After washing, the beans are dried on raised beds under shaded conditions, ensuring slow and even drying.

In the cup, this coffee is balanced and comforting, with notes of milk chocolate, almond and caramel, typical of classic washed Costa Rican coffees.

L’article COSTA RICA Fuego LAVE est apparu en premier sur La P'tite Cerise.

About this coffee

Located in the renowned coffee region of Huila, in southern Colombia, Finca Filadelfia is a family farm passed down through generations. The property is shared between twelve siblings, each managing a section of the land while maintaining a shared commitment to producing exceptional coffee.

The farm sits between 1,750 and 1,850 metres above sea level, where the combination of altitude, mild temperatures and fertile soils creates ideal conditions for cultivating high-quality coffee. These conditions allow the cherries to ripen slowly, developing the complex and elegant flavours for which Gesha coffees are known.

In addition to coffee, the family grows tomatoes, beans, peas, maize and bananas, creating a diversified agricultural system that helps maintain soil fertility and natural shade for the coffee trees. The farm is also surrounded by a small natural forest reserve that protects the water sources essential for coffee cultivation.

Today, Ramón Hoyos Gómez manages the farm and continues to innovate in coffee processing. On the farm, he has set up a small laboratory where he experiments with new processing techniques and shares his knowledge with neighbouring farmers. Through these initiatives, Finca Filadelfia has become a centre of learning and innovation for the local coffee community.

In the cup, this washed Gesha offers a refined and expressive profile. Delicate floral aromas combine with notes of peach, resulting in a bright, elegant and beautifully balanced coffee, perfectly suited to filter brewing.

L’article COLOMBIE Filadelfia – Gesha LAVE est apparu en premier sur La P'tite Cerise.

Technical sheet

Origin: Democratic Republic of Congo
Region: Idjwi Island – Lake Kivu
Altitude: 1,450 – 2,000 m
Varieties: Bourbon, Catimor
Species: Arabica
Process: Washed
Drying: 14–21 days on African beds
Harvest: March to Jun

Roast profile: Omni (filter & espresso)

Tasting notes: Berries, almond, sweet spices

About this coffee

Coffee grown on Idjwi Island, in Lake Kivu in eastern Democratic Republic of Congo, benefits from a unique natural environment. The island’s altitude, ranging from 1,450 to 2,000 meters, combined with rich clay-limestone soils and a temperate tropical climate, provides ideal conditions for coffee cultivation.

Coffee cherries are hand-picked by local farmers and processed using the traditional washed method. After pulping and fermentation, the beans are washed and then dried for 14 to 21 days on raised African beds, ensuring slow and even drying.

The cup profile is well balanced, with a soft and controlled acidity and a rich mouthfeel. Flavours reveal notes of berries, almond and gentle spices, supported by a pleasant and lasting finish.

Coffee production on Idjwi Island also plays a key role in supporting local communities and contributing to the economic development of the region.

L’article R.D.C. Bahavu LAVE est apparu en premier sur La P'tite Cerise.

Technical Sheet

Origin: Brazil
Region: Cerrado, Minas Gerais
Farm: Boa Vista – Daterra
Altitude: 1,150 m

Species: Arabica
Variety: Red Bourbon
Process: Pulped Natural
Drying: Patio then drum dryer
Screen size: 16/18
Harvest: 2024/2025

SCA Score: 85
Tasting notes: Chocolate, hazelnut, ripe fruits, hint of orange

Roast profile: Espresso

About this coffee

Located in the Cerrado region of Minas Gerais, Boa Vista Farm is part of the Daterra group, one of Brazil’s most respected producers, renowned for consistency, innovation and quality.

The Cerrado benefits from particularly stable climatic conditions, with dry winters, warm summers and an average altitude of 1,150 metres. These factors allow for even cherry maturation and excellent cup consistency. The characteristic red latosol soils of the region contribute to the coffee’s structure and depth.

Daterra is a pioneer in sustainable coffee production in Brazil and was among the first farms supported by Rainforest Alliance. Their approach combines responsible farming practices with advanced technology and long-term environmental commitment.

This Red Bourbon is processed using the pulped natural method: the skin is mechanically removed while part of the mucilage remains during drying. This technique enhances sweetness and produces a dense, creamy espresso with excellent balance.

In the cup, the profile is clean and well structured. Chocolate and hazelnut form a rich, comforting base, complemented by ripe fruit notes and a gentle orange acidity that adds freshness without overpowering the balance. A precise and elegant espresso, equally enjoyable on its own or in milk-based drinks.

L’article BRESIL Fazenda Daterra Bourbon collection est apparu en premier sur La P'tite Cerise.

Technical Sheet

Origin: Brazil
Region: Sul de Minas, Minas Gerais
Farm: São Francisco de Assis – Fazenda Jaguara
Producer: Natalia Moreira
Altitude: 1,100 m

Species: Arabica
Variety: Yellow Catuai
Process: Natural
Drying: Wooden box dried
Harvest: 2025/2026

SCA Score: 82–84
Tasting notes: Chocolate, caramel

Roast profile: Omni (filter & espresso)

About this coffee

Located in the Sul de Minas region, in the heart of Minas Gerais state, Fazenda Jaguara covers 90 hectares at 1,100 metres above sea level. Situated in Campo das Vertentes — a region historically linked to gold extraction — the farm benefits from well-drained, slightly acidic soils and numerous crystalline water springs.

Founded in 2001 by agronomist and researcher Antonio Wander, the farm is now led by André Luiz and Natalia Moreira. Together, they have developed a sustainability-focused agricultural model based on reducing agrochemical inputs, increasing biodiversity and making the most of natural resources. Over the past six years, agrochemical use has been reduced by 80%, thanks to careful varietal selection and responsible crop management.

This Yellow Catuai is processed using the natural method. The cherries are harvested equally through selective hand-picking and mechanical picking, then slowly dried in wooden boxes. This drying approach enhances sweetness and develops a round, balanced structure in the cup.

Expect a comforting and approachable profile. Chocolate and caramel dominate, supported by smooth texture and pleasant natural sweetness. A versatile coffee, equally at home as espresso or brewed as filter.

L’article BRESIL Jaguara NATURE est apparu en premier sur La P'tite Cerise.

☀️ A golden Burundian bourbon with red fruit brightness and milky chocolate sweetness

Technical sheet

• Origin: Burundi

• Region: Muyinga

• Washing station: Butihinda

• Producers: Around 1,600 smallholder farmers

• Altitude: 1,720 m

• Variety: Bourbon

• Process: Natural

• Harvest: 2024–2025

• SCA score: 85

• Tasting notes: Milk chocolate, red fruits

• Roast profile: Omni (filter & espresso)

About this coffee

In the north-eastern region of Burundi, the Butihinda washing station has been a cornerstone for local coffee communities since 1992. Built to ease the long journeys once required of farmers, it now collects cherries from nearly 1,600 smallholders across the surrounding hills.

The name Inzahabu, meaning “gold” in Kirundi, reflects both the region’s history and the coffee’s character in the cup. Carefully hand-picked at peak ripeness, the cherries are meticulously sorted before being sun-dried on raised beds.

This well-executed natural process results in a smooth, generous cup, combining milk chocolate sweetness with the lively freshness of red fruits. The project is also deeply rooted in social impact, as the station is operated by Kalico Coffee Export, founded by Angele Ciza — a pioneering female entrepreneur in Burundi’s coffee sector.

L’article BURUNDI – Inzahabu Mukingiro NATURE est apparu en premier sur La P'tite Cerise.

Origin: Thailand
Province: Chiang Rai
Terroir: Doi Chang
Farm: Yayo Farm
Varieties: Catimor, Catuaï, Typica
Process: Natural – Anaerobic Yeast
SCA Score: 88
Tasting notes: Rose, lychee

About this coffee

Grown in the renowned Doi Chang area of Chiang Rai, this coffee comes from Yayo Farm, a producer focused on high-precision micro-lots.

The lot is processed using Natural Anaerobic Yeast: cherries are placed in an oxygen-free sealed tank, where selected yeasts are added to guide the fermentation. Temperature, pH and timing are carefully controlled to shape a clean and expressive flavour profile.

The result is a cup that is floral, fragrant and bright, with clear notes of rose and lychee, a silky texture and a long aromatic finish.
A modern and elegant representation of Thailand’s evolving specialty coffee culture.

L’article THAILANDE Jomjai ANAEROBIC YEAST est apparu en premier sur La P'tite Cerise.