2026-III — Rare Bean Selection

Three origins. Three distinct expressions.

A selection of three whole-bean coffees from Costa Rica, Uganda and Colombia. Geisha, anaerobic fermentation and watermelon co-fermentation offer three different approaches to exploring coffee.

Inside your selection: 3 × 150 g whole-bean coffee.

01 — Noble Esperanza Geisha · Costa Rica

From Costa Rica’s West Valley, this Geisha introduces the selection through its origin and distinctive variety.

Origin: Noble Esperanza, West Valley, Costa Rica
Variety: Geisha
Indicative flavour profile: Stone fruit, citrus and pronounced sweetness.
Contents: 150 g whole-bean coffee.

02 — Zombo Jukia Hills · Uganda

Processed with a 72-hour anaerobic fermentation, this coffee explores the fruit-driven character of Uganda’s Zombo region.

Origin: Jukia Hills, Zombo, Uganda
Process: 72-hour anaerobic fermentation
Indicative flavour profile: Plum, cherry and blackcurrant.
Contents: 150 g whole-bean coffee.

03 — El Renecar Watermelon Co-ferment · Colombia

An experimental coffee co-fermented with watermelon. The fruit is part of the processing method, contributing to the coffee’s distinctive aromatic character.

Origin: Colombia
Process: Co-fermentation with watermelon
Flavour profile: Watermelon, tropical fruit, pronounced sweetness and fermented fruit notes.
Contents: 150 g whole-bean coffee.

Flavour descriptions are a tasting guide. Their expression varies with roasting, preparation and water. The indicative profiles for Noble Esperanza and Jukia draw on available origin and comparable-lot descriptions rather than a verified tasting of this selection.