Best Served Bold

Notes of jasmine, apricot jam, plum compote, and white tea.From San Pedro, in the Tabaconas district of San Ignacio, northern Cajamarca. One of Peru's most respected washed-coffee regions, where smallholder farms work through cooperatives at altitudes that climb past 2,000 metres, in a landscape of cloud forest and steep highland valleys.The variety is Geisha, a recent and deliberate presence in Peruvian coffee. Grown mostly at small scale by producers willing to take on a demanding plant for a chance at exceptional cup quality, it remains rare across the country and rarer still in lots that reach this kind of clarity.Processed Washed to keep the variety's florals and stone fruit clean and forward. A bright, layered cup. The kind of coffee that shows what's possible when a frontier region and an ambitious variety meet at the right moment.

Notes of concord grape, peach, fruit pastille, and lemonade.From Finca La Pradera, a sixteen-hectare estate in Pijao, Quindío, with twelve hectares planted to coffee. Run by Felipe Archila at around 1,750 metres in Colombia's central mountain range.Pijao sits inside the UNESCO Coffee Cultural Landscape of Colombia, a stretch of the Andes where coffee has shaped the geography, the architecture, and the rhythm of daily life for over a century. The valleys here are steep, the soils volcanic, the rainfall reliable. It is one of the few places in the world where the act of growing coffee has been formally recognised as cultural heritage.Qima Colombia was established in 2020 to replicate the Yemen sourcing model at a larger, more accessible scale. La Pradera Red Berry is one expression of that work. A Colombian variety, a Colombian protocol, served at café-grade quality without the rarity premium that usually comes with it.

Notes of fresh lime, jasmine tea, sage, and cane sugar. From Victoria, a farm in the Nanegal area of northwestern Pichincha, Ecuador, at 1,550 metres in cloud forest country. The farm is named in tribute to Guillermo's sister, Victoria.Guillermo Ortiz is a first-generation coffee farmer, six years in. Before that, he spent years working in the coffee value chain as a technical advisor, and the farm reflects that background. Differentiated processing, quality over volume, experimentation as the working method. Around 4.5 hectares of coffee, recently restructured in response to shifting climate patterns.A bright, layered cup. Citrus and floral up front, herbal and savoury underneath. Coffee from a producer thinking carefully about what comes next.