Prolog Coffee

History It’s currently our fifth year of working together with Diego Robelo and his team in the Turrialba region and we’ve already had the pleasure to visit three times already and build strong relations. Aquiares places environmental protection at the forefront, focusing on carbon neutrality and measuring its greenhouse gas emissions to calculate its carbon emissions against its offsets. In addition to capturing carbon, the farm’s protected biological corridors have long ensured the wellbeing of local animals and plants. This lot of Mariana underwent Natural processing, which begins with harvested ripe coffee cherries, which are then sorted at the mill before processing. The cherries are then spread out on the drying patios, where the drying process begins. After the cherries are partially dried, they are moved to raised beds until reaching their optimal humidity. Drying takes 16–20 days Aquiares Mariana Natural is a sweet, juicy and mouthwatering coffee with notes of red berries and pink grapefruit.

History Bensa Setamo is an organic-certified coffee coming from the high mountain community of Bombe in the Bensa district of Sidamo, grown at 2100 to 2300 masl. Over 550 smallholders deliver their cherries to the washing station, which plays an essential role in the area by supporting farmer training, maintaining strong quality protocols and providing reliable access to market. The combination of high elevation, cool climate and careful processing creates a vibrant and expressive washed profile. Expect clarity and brightness with notes of black tea, nectarine and citrus. We are very happy to get to showcase more delicious organic Ethiopian coffees! Specifications

History Daniel is a contributor to the Roble Negro micromill, well known for its high quality standards and thoughtful sustainability practices. We have been working with Daniel for four years now and have had the chance to visit him and the Roble Negro team three times. These visits continue to strengthen our collaboration and allow us to build lasting, meaningful connections. Daniel operates Finca Las Palomas in Tarbaca, Aserrí, Costa Rica, as the third generation of coffee producers in his family. His father, Jorge Monge, purchased the farm in the early 1990s, and since then, the Monge García family has been dedicated to improving quality and exploring new varieties. Daniel’s focus is to continue this family tradition while refining his craft year after year. This is our first time working with Caturra from Daniel, and the result is an exceptionally balanced and inviting coffee. Fully washed and grown at 1800 meters above sea level, this lot offers a smooth, sweet and elegant profile. In the cup, we find gentle notes of apple and macadamia, with high sweetness and a light, well integrated acidity. It is an easy drinking and deeply satisfying coffee, perfect for both filter and espresso. Specifications

History This year marks our first collaboration with José Rivera, and we’re proud to have secured the entire 120 kg production of this exceptional lot. José, the driving force behind Origin Coffee Lab and a long-time partner responsible for standout coffees such as La Higuera and La Pomarrosa, cultivates this coffee at El Rejo farm alongside his wife, Mariagracia Echeandía. Nestled in San José del Alto, Jaén, at 1,750–1,800 masl, the one-hectare farm is planted primarily with Bourbon, shaded by banana trees. Selected by Fede and Mikołaj during their 2025 journey through Peru, this coffee stood out as one of the most surprising and distinctive cups of the trip. In the cup, expect a bright and crisp expression with layered acidity, vibrant notes of red currants and guava, a honey-like sweetness, and a delicate pink floral finish. Specifications

History Familia Fernandez is from the Fernandez family who all have their own small farms and this coffee is a blend of the highest preforming Bourbon varietal. This coffee is apart of the sourcing program, Origin Coffee Lab, which selects small lots from farms across, Jaen, Colosay and San Ignacio that have incredibly quality. Origin Coffee Lab supports the producers so they continue to work on better farming practices and investing back into the community. Mikołaj and Federico visited in the fall of 2025 and got to see first hand how the quality in Peru is improving each year. This coffee is expressive with tropical character. You can expect notes of dried figs and stone fruit.

History Produced by Maximiliano García on his four-hectare farm, Garmas, comes from El Huabo in San Ignacio, northern Peru. A highly respected and quality-driven producer, Maximiliano farms alongside his wife, Esperanza Armijos, cultivating primarily Red and Yellow Caturra, alongside smaller plantings of Parainema and Geisha. This marks our fourth consecutive year sourcing Geisha from Maximiliano. The lot is a beautiful expression of washed Peruvian Geisha, aromatic, refined and elegantly structured. The farm has a small wet mill where he pulps and ferments the coffee. The coffee is dry fermented for about 24 hours before washed and rinsed, and then dried in a parabolic dryer by his house and on the roof of the house. He also uses shade nets for a more controlled drying process. Under normal conditions, the drying takes about 15-20 days.

History This is now our fifth year of working in partnership with the small collection of farmers that contribute to the Roble Negro Wet Mill in Costa Rica and we couldn't be happier with the results of our collaboration so far! Back in 2020, we started the relationship with Jorge Vasquez who is the wet mill manager and largest coffee cherry contributor to Roble Negro. And its his red catuai naturally-processed coffee that we have the pleasure to showcase here. We’re now had the great opportunity to visit the Roble Negro wet mill on three separate occasions and even have some members of the team visit us here in Copenhagen in summer last year for World of Coffee. From this, we can clearly see that Jorge’s Roble Negro wet mill is one which has high quality standards and thoughtful sustainability practices. The farm is filled with natural springs and freshwater sources, which the forested areas help protect and keep clean, and is situated at the transition between the Pacific side of the country and the Central Valley, spanning from 1750 to 2000 meters above sea level. The Red Catuai Natural offers a different side of the same variety. With a careful natural process at high altitude, this lot is funky yet graceful. Expect a vibrant structure with winey depth, ripe stewed berry character and a toffee-like sweetness. Playful but always elegant, this coffee is both expressive and approachable. Specifications

History This is now our fifth year of working in partnership with the small collection of farmers that contribute to the Roble Negro Wet Mill in Costa Rica and we couldn't be happier with the results of our collaboration so far! Back in 2020, we started the relationship with Jorge Vasquez who is the wet mill manager and largest coffee cherry contributor to Roble Negro. And its his red catuai washed coffee that we have the pleasure to showcase here. We’re now had the great opportunity to visit the Roble Negro wet mill on three separate occasions and even have some members of the team visit us here in Copenhagen in summer last year for World of Coffee. From this, we can clearly see that Jorge’s Roble Negro wet mill is one which has high quality standards and thoughtful sustainability practices. The farm is filled with natural springs and freshwater sources, which the forested areas help protect and keep clean, and is situated at the transition between the Pacific side of the country and the Central Valley, spanning from 1750 to 2000 meters above sea level. This washed process coffee itself is well-structured, very clean, elegant, and complex. On the cupping table, we experience notices of caramel, yellow plum, and hazelnut. Specifications

History The organic-certified coffee La Higuera is the first coffee from the new Peru harvest that we are releasing this season. This is now the fourth year we are working with this coffee, having first introduced it in 2020. This coffee is named after the small village which it is produced in, and the small number of producers in the village that contribute their coffee cherries to be processed together. Our Roastery Manager, Mikolaj, visited Origin Coffee Lab in both 2023 and 2025, and the improvements in quality across recent harvests have been remarkable. Produced by smallholder farmers in Colasay and grown between 1800 and 2200 masl, this washed Bourbon is round and sweet with notes of brown sugar, red apple and stone fruit, supported by a refined and elegant acidity.

History Now in our fifth year of working together, Nindo Ndajé is a very easy drinking and comforting coffee. Easy to brew and quite versatile if you are keen to play with different recipes. Smooth and well structured, we experience flavours of caramel and orange, along floral notes and a delicate acidity. The farmers of Nindo Ndajé work exclusively with biodynamic methods and in a bio-diverse landscape. That means no outside chemical fertilisers or pesticides are used, a painstakingly long time is spent in preparing the homemade natural fertilisers that are packed full of the nutrition needed for the coffee plants to flourish. The environment in which those plants grow as well is so diverse, so many other species of plants and tree grow alongside the plants and it really adds to an environment that is full of vitality and nutrition. ‘’Celebrate our love for coffee and ecosystem resilience’’ - It's motto for Marchantia - a project established by David Akle Cantú. David, as the biologist he is, spends most of the days on the trips wandering the coffee farms, touching the soil, the compost and the trees while speaking with, trying to understand and eventually educate the coffee farmers on nutrition, sunlight, metabolism, ways to prevent leaf rust, and restore biodiversity. David started paying the farmers already in January, while most buyers in Mexico start paying them in April-May. This helps producers to pay for harvest and avoid expensive loans. After picking coffee cherries are cleaned with water and left to rest for one night, then depulped and washed one more time. Drying the beans takes between 10-20 days depending on when it was harvested. Specifications

History We are excited to introduce this coffee to our line-up for the very first time. Sourced from Riakiberu Coffee Factory, part of the Kamacharia Farmers Cooperative Society in Murang’a County, this lot represents the work of over 1,500 dedicated smallholder farmers. Established in 1994, Riakiberu is thoughtfully managed by a committed team overseeing everything from grading and payments to farmer support—ensuring consistency, quality, and a strong community focus in every harvest. Grown at 1650 meters above sea level in rich red volcanic soils and a cool highland climate, the conditions here are ideal for producing Kenya’s signature bright, structured cup profile.