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SWEET & FRUITY

Origin: Brazil
Region: Campo das Vertentes
Producer: Henrique Dias Cambraia
Altitude: 1100 meters above sea level
Variety: Yellow bourbon
Process: Anaerobic Natural
Roast level: Light roast
SCA Score: 85.00 points

Synonymous of tradition, Fazenda Samambaia has been the heritage of the Cambraia family for over a hundred years, dating back to the early stages of coffee growing at Campo das Vertentes, in Minas Gerais State. As a fourth-generation coffee grower, Henrique has overcome many challenges. When travelling abroad, he realized that Brazilian coffees were not on the shelves of international coffee shops and this fact drew his attention to the emerging specialty coffee market. Very soon, Henrique started focusing on high quality coffees and joined forces with other producers in Campo das Vertentes, to found Sancoffee - a cooperative dedicated to directly exporting their specialty coffees.

Nowadays, in addition to remarkable coffees, Fazenda Samambaia places great importance in social and environmental responsibility, investing in training for the team, innovating in farming and post-harvest practices to assure the sustainability of the coffee business, inspiring future generations.

This lot undergoes anaerobic fermentation. The process takes place in plastic barrels sealed airtight with a valve to control gas exchange, and it may begin in an aerobic environment until microorganisms consume the available oxygen. Over approximately five days, the temperature of the coffee mass and pH levels are monitored as key indicators of the fermentation rate. Once fermentation is complete, the cherries are transferred to raised beds to undergo the drying process until the coffee reaches the ideal moisture level.

FULL & CREAMY

Origin: Brazil
Region: Campo das Vertentes
Producer: Fazenda Sao Paulo
Altitude: 1125 meters above sea level
Variety: Arara
Process: Natural
Roast level: Light roast
SCA Score: 84.00 points

Synonymous with innovation and growth, Fazenda Sao Paulo has played a vital role in shaping the coffee industry in the Campo das Vertentes region, Minas Gerais. Established in the early 1980s as an agribusiness investment, the farm has grown into a beacon of development, providing work for hundreds of families and fostering progress in the local community. Coffee farming began modestly on the farm, but with dedication and passion, it has expanded to cover 800 hectares, becoming one of the group’s most prominent activities. At Fazenda Sao Paulo, sustainability didn’t start with a strategy or certification. It started with a belief that it’s possible to run a large, productive farm while still respecting the land, the animals, and the people who make it all happen.

For this lot, the cherries are harvested mostly by machines, which are adjusted to pick as many of the ripe cherries as possible. After harvest, they are immediately forwarded to paved drying patios, skipping the wet mill. Because there is no contact with water, this method helps prevent the development of unwanted ''fermented'' flavors. In the patios, the beans are spread out in extremely thin layers, almost “bean by bean”, without overlapping. This increases the exposure to the sunlight and therefore speeds up the drying process. Once the beans reach the final stage of drying, they are moved to mechanical rotating dryers that replicate patio conditions in a fully controlled environment. Temperatures are electronically preset at around 35-40°C, allowing for a consistent drying curve and therefore bringing more uniformity to the lot in terms of moisture content.

LIGHT & JUICY

Origin: Kenya
Region: Nyeri County
Producer: Tegu Factory
Altitude: 1700 masl.
Variety: SL28, SL34, Ruiru 11
Process: Washed
Roast level: Light roast
SCA Score: 86.00 points

The name “Tegu” means “low place,” reflecting its location in the foothills between Mt. Kenya and the Aberdare Range. The combination of rich soil, high elevation, and a cool climate slows the maturation of coffee cherries. This extended development period allows sugars and acids to concentrate, resulting in the bright, citrus-forward profiles that have become synonymous with Kenyan coffees. Located just outside the town of Karatina in Nyeri County, Tegu Factory is one of the largest and oldest wet mills within Tekangu Farmers Cooperative Society. Established in 1969, the cooperative now supports around 1,200 smallholder farmers, most of whom cultivate less than one hectare of land in nearby villages.

Harvesting is done entirely by hand, with farmers selectively picking only ripe cherries before delivering them to Tegu Factory. Once received, the cherries are carefully sorted to remove defects. The coffee is processed using the fully washed method, beginning with pulping and 12-16 hours of fermentation. Afterward, the coffee is soaked in clean water for an additional 24 hours, a step believed to enhance clarity and brightness in the cup. Drying takes place on raised beds inside covered structures, where the parchment is regularly turned to ensure even drying and protect it from heat and nighttime moisture. This stage typically lasts 7-15 days before the coffee is milled and prepared for export.

SWEET & FRUITY

Origin: Rwanda 
Region: Nyabihu District
Producer: Smallholder producers
Altitude: 1800-2000 masl
Variety: Red Bourbon
Process: Natural
Roast level: Light roast
SCA Score: 86 points

Built in 2017, Shyira is a washing station situated at 2,000 meters above sea level, collecting cherries from neighbouring smallholder producers. This is among the highest-grown coffee we know of in Rwanda, from a region where very few washing stations exist, making it especially unique. Cherries are handpicked on remote mountain plots and carried down narrow paths to be carefully sorted, washed, fermented, and dried on raised beds beneath alternating sun and fog.

Coffee cherries are hand-sorted to remove any underripe fruit or foreign matter. They are then floated in tanks to separate any remaining floaters before the drying process begins. After sorting, the coffee is laid evenly across raised beds, allowing consistent airflow while keeping it elevated to protect it from moisture and animals. The coffee dries for around 30 days, turned regularly during peak sun and covered at night. Once fully dried, the outer fruit layer is removed, leaving the green coffee ready for export.

LIGHT & JUICY

Origin: Rwanda 
Region: Nyabihu District
Producer: Smallholder producers
Altitude: 1800-2000 masl.
Variety: Red Bourbon
Process: Washed
Roast level: Light roast
SCA Score: 84.75 points

Built in 2017, Shyira is a washing station situated at 2,000 meters above sea level, collecting cherries from neighbouring smallholder producers. This is among the highest-grown coffee we know of in Rwanda, from a region where very few washing stations exist, making it especially unique. Cherries are handpicked on remote mountain plots and carried down narrow paths to be carefully sorted, washed, fermented, and dried on raised beds beneath alternating sun and fog.

Coffee cherries are hand-sorted to remove underripe fruit and foreign matter. They are then floated in pre-pulping tanks to separate floaters before being pulped. Next, the coffee is fermented in concrete tanks for an average of 12 hours. During this stage, the parchment is continuously agitated through ceremonial foot-stomping to help remove residual mucilage and separate lower-density parchment. Each washing station has its own song for the foot-stomping ceremony, which is sung to build pride and a sense of ownership among workers.
After fermentation, the coffee passes through a serpentine grading channel, where parchment is separated by density. After the final rinse, coffee is moved to a pre-drying area, where it is hand-sorted again to remove insect-damaged, discoloured, or chipped beans. It is then dried for around 30 days, regularly turned during peak sun hours and covered at night. Once fully dried, the green coffee is ready for export.

TRULY UNIQUE

Origin: Panama
Region: Palmira, Chiriquí Province
Producer: Hacienda La Esmeralda
Altitude: 1700+ masl
Variety: Gesha
Process: Blend of Washed and Natural
Roast level: Light roast
SCA Score: 90+ p

 Blend of 50% Gesha Noria lot (Washed) and 50% Gesha Cabaña (Natural)

Originally a 1967 cattle ranch, Panama's Hacienda La Esmeralda triggered a global phenomenon in 2004 when the Peterson family isolated a rare, high-altitude tree variety called Gesha—a discovery that changed specialty coffee forever. Today, Hacienda La Esmeralda is split into three distinct farms. Jaramillo sits in a steep, mist-shrouded mountain bowl on Volcán Barú, where competing ocean winds and deep shade create an elegant, incredibly sweet cup bursting with jasmine and bright citrus. Across the valley, Cañas Verdes climbs to a sun-drenched 2,050 meters, utilizing a sharp dry season to stress the trees into producing explosive tropical flavors. Finally, El Velo serves as a research hub, testing over 400 rare cultivars for climate resilience and next-generation cup quality.

A Geisha from the Noria lot at Jaramillo Farm, processed through a 120-hour low-temperature fermentation and dried on raised beds for 17 days, resulting in remarkable clarity and elegance.

Cabaña Abajo 4 ANB - sourced from the lower section of the Cabaña lot at Cañas Verdes Farm, this Geisha underwent a 120-hour anaerobic fermentation followed by 41 days of drying on raised beds, developing exceptional depth and complexity.

This artisan blend captures the elegance, depth, and remarkable complexity of some of the finest coffees on Earth.

This coffee was selected by our Lithuanian barista Ieva Šuopytė for her World Brewers Cup 2026 routine.

Read more about Ievas journey to World Brewers Cup in KALVE Blog.

KALVE TRULY UNIQUE  T-shirt with embroidery on the front and KALVE at the back. 

• oversized fit; 
• 100% Organic cotton; 
• Weight: 220g;
• OEKO-TEX® un GOTS certified.

KALVE FULL & CREAMY T-shirt with embroidery on the front and KALVE at the back. 

• oversized fit; 
• 100% Organic cotton; 
• Weight: 220g;
• OEKO-TEX® un GOTS certified.

SWEET & FRUITY

Origin: Ethiopia
Region: Gedeb, Yirgacheffe
Producer: EDN Banko Chelchele
Altitude: 1900 - 2300 masl
Variety: Heirloom
Process: Super Natural
Roast level: Espresso - Medium roast
SCA Score: 87.75 p.

This coffee comes from the village of Banko Chelchele in Gedeb, Southern Ethiopia, within the renowned Yirgacheffe coffee-growing region. It is exported by EDN, an Ethiopian specialty coffee company recognized for its close partnerships with smallholder farmers and its commitment to producing high-quality, fully traceable coffees. Farming in the area is deeply rooted in local knowledge, family traditions, and community-based harvesting practices.

The Chelchele washing station has developed a "Super Natural Process" that emphasizes the best qualities of naturally processed Ethiopian coffee. During the harvest season, coffee cherries are hand-picked with careful attention to ripeness and quality. Only carefully selected cherries are placed in sealed, oxygen-free tanks, where they undergo controlled fermentation for approximately 36 to 48 hours. Then coffee cherries are slowly dried for around 27 to 30 days. This method is designed to extend the drying process, allowing gradual chemical changes to occur within the beans before milling and preparation for export.

LIGHT & JUICY

Origin: Ethiopia 
Region: Gedeb, Chelbesa
Producer: Ephtah Specialty Coffee
Altitude: 2200 masl.
Variety: Heirloom
Process: Washed
Roast level: Light roast
SVA Score: 86.25 p.

Ephtah Specialty Coffee builds sustainable supply chains across Ethiopia, focusing on quality, long-term partnerships, and supporting producer communities. The company also highlights the important role of women in coffee production and local economic development.

This lot comes from Chelbesa in the Gedeb woreda and was processed at an Ephtah-operated washing station. Grown under shade alongside enset (false banana), the coffee is produced by smallholder farmers cultivating local heirloom varieties and harvested from December to January.

At Chelbesa, the best cherries are selected and floated before processing. For this lot, the coffee is pulped and then fermented in tanks without water. After fermentation, the coffee is dried on raised beds for around 10 to 15 days.  

FULL & CREAMY

Origin: Timor-Leste
Region: Ermera
Producer: Raimutin Wet Mill 
Altitude: 1400 - 1600 masl.
Variety: Hibrido de Timor, Moka, Typica
Process: Washed
Roast level: Espresso
SCA Score: 82.75 p.

Timor-Leste is one of the world’s youngest countries, gaining independence in 2002. As the country’s oil reserves begin to run dry, improving the coffee sector became critically important. Coffee is the country’s second-largest export after oil, with around 37% of households depending on it for income. Our partner, Raw Material, works with coffee producers in Ermera, home to some of Timor-Leste’s highest coffee production. Despite its potential, the region faces low productivity and volatile prices, making investment in coffee quality and processing especially important.
In 2018, Raw Material built the Raimutin Wet Mill in Atsabe, Ermera. Designed in-house and using locally available materials, the mill was created to improve coffee quality while keeping the process simple and efficient. Sitting at 1,400 metres above sea level, it serves as a central hub for purchasing, processing, and drying coffee from producers across the municipality - as well as a meeting place for local communities and Raw Material.
This coffee is part of that ongoing effort to build a stronger and more sustainable coffee sector in Timor-Leste.