Option A: Kenya Gachenge AA by The Barn Berlin (Filter)
Roast Date: 23rd June 2025
Blackcurrant. Hibiscus. Juicy.
| Origin: | Kirinyaga, Kenya |
| Roast: | Filter |
| Producer: | Stephen RGG |
| Altitude: | 1750 Meters |
| Varietal: | SL28 & SL34 |
| Process: | Washed |
The new Kenyan season is here!
We are excited to share fresh crop from Kenya, beginning a new season with a superb lot from Kirinyaga. For the first time we are sharing a coffee from Stephen RGG, who produces the SL28 and SL34 varietals across 9 hectares at the Gachenge Estate. This lot delivers everything we love about Kenyan coffee, with a profile full of juicy fruit.
The Cup
Bright, juicy, and sweet – a profile that lets the unique character of Kenya shine. When brewed, expect blackcurrant, plum, and blood orange, supported by hibiscus and black tea as it cools. Syrupy sweetness and fresh acidity and deliciously balanced.
The Process
Cherry is selectively handpicked and then pulped. Coffee is dry fermented for 16 to 23 hours and washed in clean water to remove any remaining mucilage. Parchment is soaked for 12 hours and then transferred to raised beds where it sundries for 14 to 21 days. As it dries, parchment is turned regularly to ensure even drying.
Option B: Rwanda Gitwe by The Barn Berlin (Filter)
Roast Date: 17th June 2025
Cranberry. Black Tea. Elegant.
| Origin: | Nyamasheke District, Rwanda |
| Roast: | Filter |
| Producer: | Gitwe Producers |
| Altitude: | 1800 Meters |
| Varietal: | Red Bourbon |
| Process: | Washed |
Between the emerald waters of Lake Kivu and the lush forest of Nyungwe National Park – where gorillas and chimpanzees roam – lies the Gitwe washing station. Visitin the estate last year, it was great to see how the farmers continue to develop, working together to produce superb coffee that reflects their terroir. This fully washed lot offers elegant flavour and delicious clarity. Expect notes of juicy cranberry and sweet dried apple.
The Cup
We love the coffees from Gitwe for their complex, elegant profiles. Expect complex flavour from juicy berry to sweet dried apple. Fragrant notes of black tea and fine acidity are beautifully balanced.
The Process
RTC took over Gitwe with the hope of showcasing clean processing in Rwanda, using natural spring water from the land. Cherries delivered to Gitwe are sorted in tanks to remove any defective coffee cherries, then depulped to remove the skin, pulp, and 70% of the mucilage. The beans are then fermented, washed in channels, and soaked in clean water before drying for up to 15 days.
Option C: Costa Rica Volcan Azul by The Barn Berlin (Filter / Espresso)
Roast Date: 23rd June 2025
Dried Fig. Vanilla. Intense.
| Origin: | West Valley, Costa Rica |
| Roast: | Filter / Espresso |
| Producer: | Alejo Castro Kahle |
| Altitude: | 1400 – 1500 Meters |
| Varietal: | Caturra |
| Process: | Natural |
On the edge of the Poás Volcano, coffee has been planted on fertile soil since the mid-19th century. Working closely with producer Alejo lets us highlight the special combination of terroir and expertise that has made Volcan Azul one of the finest producers in the world.
Our naturally Caturra lot is a coffee we look forward to every year, with complexity and sweetness that is perfectly suited to both espresso and filter brewing.
The Cup
We return to our naturally processed Caturra lot every year: the texture, depth, and balance simply lot blows us away. Expect notes of dried fig, blueberry, and apricot. Fragrant vanilla and lavender will appear as it cools, with defined complexity that is a signature of Volcan Azul.
The Process
The process for this lot starts when cherries are still on the tree. By constantly measuring the Brix sugar content level, Alejo and his team seek to identify the ideal moment to pick the coffee. Cherries are then sorted and transferred whole to beds for slow drying.
Option D: El Salvador Himalaya Pineapple by The Barn Berlin (Espresso)
Roast Date: 23rd June 2025
Pineapple. Almond. Rich.
| Origin: | Apaneca, El Salvador |
| Roast: | Espresso |
| Producer: | Mauricio Salaverria |
| Altitude: | 1550 Meters |
| Varietal: | Bourbon |
| Process: | Natural |
In family hands since 1880, it is the past 15 years that has seen Finca Himalaya reach amazing new heights. With his own take on natural processing, producer Mauricio Salaverria has maximised the tropical profile of this Bourbon lot. Vibrant notes of pineapple and apricot give this coffee its name – a unique expression of the Apaneca terroir.
The Cup
The terroir has an ideal combination of clay and volcanic soils, producing coffees with character and complexity. Most lots are grown under shade and across the farm cypress and pine help provide habitat for a variety of flora and fauna.
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