AGA, Yirgacheffe, Ethiopia
This is our third year working with Aga, a washed process coffee from the southern part of Yirgacheffe, produced at the community washing station run by Habtamu Aga Fekadu. The cherries come from small family-owned farms in the Gedeb highlands, where traditional varieties like Dega, Wolisho, and Kurume thrive at high altitude.
Coffees from Yirgacheffe are typically known for clarity, floral aromatics, and bright acidity. Aga stands out for its complexity and transparent fruit character, showing a vivid stone fruit profile with lifted aromatics and a clean, refined finish.
After depulping, the cherries undergo a 72-hour soak. Habtamu’s smaller-scale setup makes this extended fermentation possible, enhancing sweetness while keeping the profile precise and exceptionally clean.
We feel genuinely privileged to work with such people and a coffee of this quality, and grateful we have the opportunity to share it with Joseph Brot and their customers.
Triunfo Verde, Chipas, Mexico
This is our second year working with Triunfo Verde, a washed process coffee from Chiapas in southern Mexico. The coffee is produced by members of the Triunfo Verde cooperative, a group of smallholder farmers situated around the buffer zones of the El Triunfo Biosphere Reserve.
Coffees from Chiapas are typically known for their balance, sweetness, and gentle acidity. Triunfo Verde stands out for its clarity and structure, showing a clean profile with a creamy mouthfeel, caramelized sweetness, and a soft, rounded finish. It is one of the most consistent and reliable coffees we source from Mexico.
We value this partnership because of the cooperative’s focus on quality, environmental stewardship, and long-term stability for its members. After depulping, the coffee is washed and carefully dried on patios or raised beds at high elevation, resulting in a clean and composed cup that reflects the region’s unique growing conditions.