Technical sheet

• Country: Brazil
• Region: Sul de Minas, Minas Gerais
• Farm: Fazenda Jaguara
• Producers: André Garcia & Natalia Moreira
• Altitude: 1,100 m
• Variety: Yellow Bourbon
• Process: 48-hour anaerobic fermentation in barrels
• Drying: 21 days on a cement patio, then 15 days resting in wooden boxes
• Harvest: 2025/26, selective picking
• Screen size: 15/18
• SCA score: 85.5
• Tasting notes: Red berries / Grapes
• Roast profile: Omni

The terroir
Jaguara’s story began in 2001, when Antonio Wander, an agronomist and researcher, decided to plant coffee for the first time with two agronomist friends. In 2013, his son André took over the farm with Natália. Together they grow 90 hectares on well-drained, acidic soils fed by many crystal-clear springs, with an average temperature of 22 °C.

What struck me most is their commitment: in six years, they cut their use of agrochemicals by 80%. Naturally pest-resistant varieties, pruning to let the sunlight in, biodiversity encouraged in the plots and in the soil, natural fertilisers… They even keep swarms of native bees, which act as natural indicators that no harmful insecticides are present.

The process
The Yellow Bourbon cherries are hand-picked selectively by a team of 15 pickers. They then ferment for 48 hours in sealed barrels, before drying for 21 days on a patio and resting for 15 days in wooden boxes.

In the cup
A cup driven by red berries and grapes, full of fruity indulgence.

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

Technical sheet

• Country: Guatemala
• Region: La Libertad, Huehuetenango
• Farm: Vides Farms
• Producer: Vides Family
• Altitude: 1,350 – 1,650 m
• Varieties: Caturra / Bourbon
• Process: Natural
• Drying: 16 days on patio
• Harvest: 2025/26, hand-picked
• SCA score: 85.75
• Tasting notes: Red fruits / Caramel
• Roast profile: Omni

The terroir
The story begins in 1958, when Dr Jorge Vides founded Finca La Bolsa on land once covered by native forest. A respected doctor, and later director of the National Hospital of Huehuetenango, he developed a real passion for coffee alongside his career, which became a family legacy.

Today, the Vides family grows coffee on 108 hectares in the highlands of La Libertad, between 1,350 and 1,650 metres, with 1,500 mm of rain a year and temperatures of 15 to 20 °C. El Panal means “the honeycomb”: a name chosen to reflect the bond between bees, forest, coffee trees and the people who care for this land.

The process
The cherries are hand-picked at peak ripeness, then rested for about 36 hours before processing. After sorting by density and quality, they are dried whole for around 16 days on patios. They are carefully turned throughout, for even drying and a controlled fermentation that preserves sweetness and fruit.

In the cup
Red fruits and caramel, sweet and balanced.

L’article GUATEMALA El Panal NATUREL est apparu en premier sur La P'tite Cerise.

Technical sheet

• Country: Costa Rica
• Region: San José
• Farm: Las Lajas
• Producers: Óscar & Francisca Chacón
• Altitude: 1,300 – 1,500 m
• Variety: Caturra
• Process: Red Honey
• Drying: 7 to 15 days in semi-shade
• Harvest: 2025/26, hand-picked
• SCA score: 86.5
• Tasting notes: Strawberry / Caramel
• Roast profile: Omni

The terroir
Las Lajas was born in 1988, when Óscar Chacón and his five siblings inherited their father’s 64 hectares. Since then, the family has built a sustainable model combining care for the environment, stable employment and the passing on of their coffee heritage. In the early 2000s, Óscar and Francisca, the third generation, began processing the coffee from their own farms and founded Beneficio Ecológico Las Lajas, to keep control of every step.

The farm sits between 1,300 and 1,500 metres on the slopes of the Poás Volcano, with 3,000 mm of rain a year and temperatures of 18 to 24 °C.

The process
What I love about their story is how they turned a hard blow into a strength. In 2008, an earthquake severely cut their access to water. Inspired by Ethiopia and Brazil, they moved away from traditional washed processing towards natural and honey methods, becoming pioneers of these profiles in Latin America.

For this Red Honey, the hand-picked Caturra cherries are depulped, then dried unwashed with part of their mucilage, for 7 to 15 days in semi-shade. This slower drying, in contact with the sugars, gives a sweeter, fruitier and more complex cup.

In the cup
Strawberry and caramel, gently.

L’article KENYA AA Top Kii LAVE (Copie) est apparu en premier sur La P'tite Cerise.

Technical sheet

• Country: Kenya
• Region: Ngariama, Kirinyaga County, Central Province
• Washing station: Kii Coffee Factory (850 members)
• Altitude: 1,300 – 1,900 m
• Varieties: SL28, SL34, Ruiru 11, Batian
• Process: Washed, fermented in cement tanks
• Drying: sun-dried on raised beds
• Harvest: 2025/26, hand-picked
• Screen size: AA (95% 18+)
• SCA score: 86.5
• Tasting notes: Blackcurrant / Tomato
• Roast profile: Light

The terroir
Kii Factory is one of three washing stations run by the Rungeto cooperative, which has over 850 members. Built in 1995 at the foot of Mount Kenya, it takes its name from the Kii River, which flows nearby and provides clean water for washing. The coffee grows between 1,300 and 1,900 metres, on red volcanic soils, with 1,200 to 1,600 mm of rain a year and temperatures of 18 to 25 °C.

What I like here is the care taken at every step. Smallholders hand-pick only ripe cherries, and on arrival the Cherry Clerk sorts everything by eye, keeping only dense, ripe cherries. The processing water is even filtered through earthen pits before returning to local waterways.

The process
The cherries are pulped, then ferment for 16 to 24 hours in tanks, depending on the ambient temperature. The coffee is then washed in river water and soaked for 12 hours. The parchment dries for about 14 days on raised beds: it is raked regularly and covered during the hottest hours and at night, for slow, even drying.

In the cup
Blackcurrant and tomato, with the clarity of a great Kenyan washed coffee.

L’article KENYA AA Top Kii LAVE est apparu en premier sur La P'tite Cerise.

The Timemore Whirly 01S answers a simple question: how do you get a genuinely capable grinder wherever you go? Its 60 W motor grinds 18 g for espresso in around 90 seconds, without sacrificing grind uniformity. The S2C-042-EI conical burrs — hardened stainless steel at 58 HRC, 42 mm in diameter — deliver consistent particle distribution across the full range, from tight espresso to a delicate filter brew.

The rotating hopper lid is one of the Whirly’s most practical features: a single circular motion retracts the cover to reduce popcorning and minimise grain retention before grinding. At 0.025 mm per click, grind adjustment sits between the C5 Esp Pro (0.015 mm) and the C5 Pro (0.031 mm) — precise enough for real dialling-in across both brew methods.

Two built-in safety mechanisms protect the motor: automatic reverse in case of a bean jam, and thermal cutoff if the unit overheats. The grounds container is compatible with 58 mm portafilters, allowing direct dosing into the basket. USB-C rechargeable battery with an estimated autonomy of 20 espressos or 35 filter coffees per full charge.

• Versatility: espresso and filter in a single grinder
• Portability: 60 W motor + USB-C battery, powerful anywhere
• Rotating anti-popcorning hopper, automatic jam reversal and thermal protection
• Grounds container compatible with 58 mm portafilters

L’article Timemore Whirly 01S Electric Grinder — Black est apparu en premier sur La P'tite Cerise.

The Timemore C5 Esp Pro is built for espresso lovers who want full command over their extraction. At 0.015 mm per click — twice as precise as the C5 Pro — it allows surgical adjustments in the fine grind range, where small changes have a direct impact on flavour, body, and shot timing.

Its 150 settings spread across 3 full rotations cover the entire espresso spectrum. Like the rest of the C5 line, the body is machined from a single aluminium block to eliminate any mechanical play: the conical steel burrs stay perfectly aligned, shot after shot. The non-slip silicone base and foldable handle make it equally suited to daily home use and travel.

If you primarily brew filter coffee — V60, Chemex, AeroPress — the C5 Pro’s wider grind range is the better fit. The C5 Esp Pro is designed exclusively for espresso.

• 1 Timemore C5 Esp Pro Black manual grinder
• 1 foldable handle
• 1 cleaning brush
• 1 user manual

L’article Timemore C5 Esp Pro Manual Grinder — Black est apparu en premier sur La P'tite Cerise.

The Timemore C5 Pro is the go-to manual grinder for filter coffee lovers who want precision, speed, and consistency without unnecessary complexity. Machined from a single block of aluminium, it delivers exceptional rigidity — no wobble, no deformation, and a longer lifespan.

Its larger conical steel burrs, upgraded from the previous generation, extend the grinding path for a more uniform particle size distribution. The result is a balanced, expressive cup whether you’re brewing a delicate V60 or a bold French press. The foldable handle makes it easy to store and travel with, while the non-slip silicone base keeps it steady during grinding.

One full rotation covers all 48 grind settings, with a 0.031 mm adjustment per click — enough precision to fine-tune extraction for any filter method. For espresso, the C5 ESP Pro (0.015 mm per click) is the right choice.

• 1 Timemore C5 Pro Black manual grinder
• 1 foldable handle
• 1 cleaning brush
• 1 user manual

L’article Timemore C5 Pro Manual Grinder — Black est apparu en premier sur La P'tite Cerise.

☕ 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.