A bright Catuai lot from José Romão in the mountainous Espírito Santo region, with a crisp character of peach iced tea

A clean and floral washed Typica, produced in the hills surrounding the town of Chito in Southern Ecuador

Juan Peña’s Typica, fermented in oak barrels to create a wild and rich expression, driven by sweet dried fruit.

A floral and delicate washed Typica, shaped by Juan Peña’s meticulous approach in Saraguro, Southern Ecuador

Crisp fresh currants, caramel and rooibos in this washed lot by The Long Miles Coffee Project in Kayanza, Burundi

A fresh and ripe lot by Inacio Carlos Urban in Cerrado, with deep dark chocolate and ripe tropical fruit character