Back from our longtime frien Rosalio Ventura comes a fresh expression of one of Honduras' most exciting cultivars. The anaerobic natural process adds sweetness and texture without pushing into overly fermented territory. It's silky, layered, and endlessly drinkable.

From Kanzu Washing Station, this Nyamasheke is dried slowly on raised beds with the fruit intact, this lot develops deeper sweetness and aromatic intensity while maintaining balance and clarity.

From the high-elevation hills of Nyamasheke, this washed Bourbon comes from Kanzu Washing Station, a beautifully run site overlooking Lake Kivu.

Balanced, familiar, and quietly complex, the kind of cup that reminds you why you fell in love with coffee in the first place

12 years in. Still climbing.

Bright citrus. Soft florals.

Then it drops into dark chocolate, black sesame, and spice.

Thick. Layered. Evolving.