Huila · Colombia · CO-26-01
Pink bourbon washed · Magdalena slope
This Huila lot originates from a 4.2-hectare family plot between 1,720 and 1,890 metres on the Magdalena slope, where pink bourbon trees benefit from afternoon cloud cover that slows cherry maturation. Our editors visited in March 2026 to verify flowering records against the cooperative's export manifest. The washed process uses a 24-hour dry fermentation in tiled tanks, followed by canal washing and patio drying on raised screens. Blind cupping on the BrewOrigin sheet yielded panel consensus at 87.0, with descriptors of white peach, panela sweetness, and a clean citric finish that remained stable from 92°C to 96°C pour-over service. Harvest counter documentation confirms 18,400 kilograms of cherry delivered across three picking rounds, with the final parchment lot cupped separately to track quality drift. Roasters citing this chapter receive the full producer interview transcript and soil assay summary.
Sidama · Ethiopia · ET-26-01
Heirloom natural · Bensa raise beds
The Sidama chapter documents a natural-process heirloom lot from Bensa, where raise-bed fermentation logs record a 21-day dry phase with hourly moisture checks captured in our field notebook. Altitude ranges from 1,950 to 2,100 metres under dispersed shade of Cordia and Acacia species. Our Montreal panel coded samples blind and reached 87.25 consensus, noting dried fig, bergamot zest, and a honeyed body that persisted through three brew-ratio trials on the BrewOrigin guide. Producer correspondence archived at Suite 520 includes photographs of cherry selection at the farm gate and export lot numbering cross-referenced with the importers' bill of lading. This lot serves as the reference natural for our 2026 calibration sessions and seasonal update Q2 bulletin.
Antigua · Guatemala · GT-26-03
Volcanic shade lot · Finca corridor
Antigua's volcanic ash mineral content and dense shade canopy define this Guatemala chapter, sourced from a finca corridor where bourbon and caturra rows sit between avocado windbreaks. Editors paired soil assays showing elevated potassium with split-roast cuppings to demonstrate how medium development preserves cocoa nib sweetness without flattening brightness. The washed protocol includes a 36-hour fermentation and mechanical demucilaging before patio drying. Panel score landed at 86.5 with milk chocolate, orange zest, and a walnut finish. Farm photography captures the drying patio gradient and documents shade-tree density per hectare — data points roasters use when explaining terroir in wholesale presentations. Last reviewed 26 June 2026.
Yirgacheffe · Ethiopia · ET-26-04
Washed micro-lot · Gedeo zone
This Yirgacheffe micro-lot from the Gedeo zone underwent a 48-hour underwater soak and raised-bed finish that produced jasmine-forward aromatics scoring 87.5 on our calibrated panel. Field photographs document the washing channel gradient and cherry floatation sorting that defines the lot's clarity in filter service. Editors recorded water activity measurements at parchment stage and matched them against cupping bowl uniformity across five roasts from light to medium-light. Descriptors include jasmine, lemon tea, and raw sugar sweetness with a silky mouthfeel. The chapter includes a brew-ratio appendix showing optimal extraction yields at 1:16 and 1:17 ratios using Montreal tap water remineralised to 150 ppm.
Tarrazú · Costa Rica · CR-26-04
Honey-processed caturra · Los Santos
Tarrazú honey-processed caturra from the Los Santos region represents our Central America anchor lot for 2026. The honey protocol leaves partial mucilage intact during a controlled 12-day drying cycle on African beds, monitored for moisture decline curves logged in the BrewOrigin harvest counter. Panel consensus reached 86.75 with caramel, red apple, and a mild lime finish that held across espresso and filter protocols. Producer interview audio — archived at our Saint-Laurent studio — covers mill renovation timelines and how altitude at 1,650 metres influences sugar development. Ratio guide pairing recommends a 1:15.5 pour-over for maximum clarity of the apple notes.
Nyeri · Kenya · KE-26-02
SL28 washed · Central highlands
The Nyeri SL28 washed lot completes our 2026 journal volume with a structured acidity profile that scored 88.0 — the highest panel consensus of the season. Sourced from central highlands factories practicing double fermentation and overnight soaking, this chapter documents cherry delivery weights, fermentation tank temperatures, and drying bed turnover schedules. Cupping descriptors include blackcurrant, brown sugar, and grapefruit brightness with a long sweet finish. Editors cross-referenced auction lot numbers with direct trade paperwork to ensure traceability for roaster clients. Full farm chapter PDF includes the sensory glossary entries for currant and structured acidity used in our editorial collaboration deck.