This Microlot, grown at an extraordinary altitude of 1,850 meters in Salento, Quindio, is a true testament to expert craftsmanship. Crafted at El Ocaso farm by a family that has been brewing perfection since 1987. This coffee undergoes a meticulous 120-hour Carbonic Maceration, enhancing its flavor complexity, followed by 25 days of sun-drying. This is completed with a 30-day stabilization process to ensure uniformity and depth in flavor. This natural process harmonizes and accentuates the distinct characteristics of Pink Borbon, creating a captivating cup with notes of grapes, cherry, and ripe guava interlaced with aromatic and balanced sweetness

Grown in the lush Bombe village, located in the Sidama region of Ethiopia, this coffee is cultivated at elevations between 1,800 and 2,200 meters above sea level. Known for its fertile soil and balanced wet-dry climate, the region is ideal for producing high-quality coffee. The Heirloom varietals from smallholder farms in Bombe are shade-grown using traditional and sustainable farming practices. The coffee undergoes a 48-hour Carbonic Maceration process, a unique post-harvest technique. This process involves placing hand-picked ripe coffee cherries in airtight tanks filled with carbon dioxide, allowing for a controlled anaerobic fermentation that enhances the coffee’s fruity and bright characteristics. After fermentation, the cherries are de-pulped and dried on raised beds under the sun, preserving the intense fruit notes. The acidity is bright and clean, with a smooth, syrupy body and a long-lasting finish.

This Java varietal coffee, grown at 1,500 meters in the Tolima region, showcases the innovative expertise of producers Elias and Shady Bayter at Vergel Estate. Utilizing a proprietary method involving Aspergillus Oryzae, a fungus renowned for enhancing flavor profiles, the coffee undergoes a unique process. The fungus is cultivated with steamed rice, dried, and ground to create an integral component for the coffee beans. Following this, the beans undergo anaerobic fermentation to produce coffee beans with a sweeter, more complex flavor profile. After exposure to the sun, they are carefully stored in grain-pro bags to ensure stability and optimal preservation. The result is an unbelievable mix of tropical aromas, a super juicy profile with notes of red berries, peach, and jasmine, and a lingering body with a refreshing aftertaste

This Microlot lot from award-winning Vinhal Cafés Artesanais, featuring the Catuai 144 variety, undergoes a double fermentation fully washed process in the Cerrado Mineiro region of Brazil. The coffee cherries are mechanically harvested, ripe cherries are then washed, sorted and subjected to a 48-hour dry aerobic fermentation followed by thermal shock. After de-pulping, the beans undergo a 179-hour anaerobic fermentation with water. Post-fermentation, the beans are centrifuged and dried on raised beds for 21 days. This meticulous processing method enhances the coffee's flavor complexity and brings out notes of pineapple, coconut, and blackcurrant.

This unique coffee was born from a collaboration between Sucafina NV and RWACOF, crafted explicitly for the "A Shot in the Dark" roasting competition. Grown in the hills of the Rutsiro District in Rwanda's Western Province, at altitudes ranging from 1,600 to 1,950 meters, this Red Bourbon variety benefits from the region's fertile soil and high elevation. The coffee undergoes an innovative and experimental processing method, starting with anaerobic fermentation in GrainPro bags for 24 hours, where the coffee is sealed in an oxygen-free environment to enhance its flavor complexity.