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Colombia Raquel Lasso Yellow Bourbon Washed
Golden Berry, Grapefruit, Custard
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Now Available Daily!
Variety: Yellow Bourbon
Process: Washed, 72hr fermentation
Drying: 18 days on drying beds
Producer: Raquel Lasso
Farm: La Bohemia
Elevation: 2200 MASL
Region: Buenos Aires, Nariño
Origin: Colombia
Nariño, nestled in Colombia’s Andes mountain range, is a region of dramatic landscapes—from high Andean plateaus to lush tropical forests and Pacific beaches. Its volcanic soils, enriched by eruptions from the Galeras volcano, provide ideal conditions for cultivating exceptional coffee. Today, Nariño’s coffee is not only central to the local economy but also contributes significantly to Colombia’s global coffee reputation.
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At the heart of this region is Finca La Bohemia, proudly managed for nearly 30 years by Raquel Lasso and her husband Carlos. Their partnership is a model of harmony: Carlos meticulously oversees coffee processing, sampling the must from each batch during fermentation to ensure quality and consistency. Meanwhile, Raquel leads forward-thinking initiatives, including a self-sustaining greenhouse project that produces vegetables—creating additional income during Nariño’s coffee off-season.
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Yellow Bourbon is a natural mutation of the traditional Bourbon variety, known for its distinctive yellow cherries instead of the more common red. This unique color comes from genetic differences that affect the fruit’s pigmentation. In the cup, Yellow Bourbon tends to be smooth and well-balanced, with mild acidity and notes of sweet fruit, caramel, and citrus. The Yellow Bourbon was consistently Caleb's favourite variety of fresh coffee cherries across different farms in Colombia!
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Kenya Kirinyaga Kii Peaberry Washed
Tangerine, Mango Compote, BLack Plum, Sparkly
Variety: SL28, SL34, Ruiru 11, and Batian
Process: Fully Washed, 16-18hr fermentation
Drying: Raised beds, up to 14 days
Producer: 850 smallholder farmers organized around the Kii Factory
Elevation: 1600-1800 MASL
Region: Kirinyaga
Origin: Kenya
Rungeto Farmers Cooperative Society (FCS) manages three renowned factories in Kenya’s Kirinyaga region: Karimikui, Kii, and Kiangoi. Formed in 1997 after the closure of the former Ngiriama FCS, Rungeto is governed by a farmer-elected board representing its member communities. Since its founding, Rungeto has earned a reputation for producing exceptional coffees through meticulous processing and a commitment to quality.
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At Kii Factory, coffees are fermented for 16–18 hours depending on climate, with staff checking progress every three hours to ensure precision. After fermentation, parchment is washed in clean, cold river water and graded in long cement channels—allowing heavier, denser beans to separate. The coffee then dries on raised beds for up to two weeks before resting in perforated bins to stabilize moisture for export.
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Kenya’s processing standards are among the most refined in the world. Coffees are carefully sorted by size and density, contributing to the clarity, complexity, and consistency Kenyan lots are known for.
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Indonesia Sulawesi Bolokan Sulotco Natural
Raspberry, Gummy Bear, Cherry Cola
Variety: Catimor, S-795, Typica
Process: Natural
Drying: Raised Beds, shaded, ~20 days
Producer: Farmers organized around Rantekarua Estate managed by PT Sulotco Jaya Abadi
Elevation: 1400-1800 MASL
Region: Bolokan valley, Tiroan, Bittuang district, Tana Toraja Regency, South Sulawesi
Country: Indonesia
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - AUG 2025
What was once an abandoned Dutch estate is now one of Sulawesi’s most innovative coffee farms. Rediscovered in 1986, the Rantekarua Estate has transformed into a model of sustainable coffee production under the direction of Samuel Karundeng and his team. Today, over 500 of its 3,000 acres are protected forest, and coffee is grown using organic methods—including fertilizer from 2,000 grazing sheep.
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This naturally processed coffee is dried slowly on covered raised beds, ensuring clean, fruit-forward flavours and remarkable consistency—rare for Indonesian naturals. The estate’s fully integrated approach, from cherry selection to export, ensures traceability and quality in a region known for logistical challenges.
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In 2021, Sulotco placed #12 in the inaugural Indonesia Cup of Excellence, a testament to their dedication. Expect a cup that’s clean, complex, and a true standout from the highlands of Toraja.