Blanca Edilma Lopez farms two hectares on a steep mountainside outside Buesaco, on land that belonged to her father — a Cup of Excellence finalist who helped put the region on the specialty map. Twenty-four hours sealed, thirty-six more in open tanks, then eighteen days drying on covered beds. Tropical mango up front, with the crisp red-berry acidity these high-altitude Nariño coffees are known for.

From the Rungeto Cooperative’s Kiangoi station in northeastern Kirinyaga, tucked into a corner of Kenya better known for tea. The coffee went in late enough that the soils were never worn down, and 99% of the farmers delivering here still grow SL28 and SL34. A classic washed Kenyan: crisp redcurrant, floral hibiscus, and clarity all the way through.

One of La Cabra’s two year-round Profiles, and the brighter of the pair. The profile stays constant while the lots beneath it rotate — right now it’s Kii from Kenya and Rutas del Inca from Peru. Fresh fruit and bright acidity sitting on a deep, integrated sweetness. Built for espresso and milk drinks, and it holds its shape in batch brew.

The deeper of La Cabra’s two year-round Profiles, and the one we had in mind for hospitality partners. Currently São Bartolomeu from Brazil alongside Kokose from Ethiopia: soft chocolate, real sweetness, and a ripe fruit character underneath. Comfortable as filter, round as espresso, and it doesn’t disappear in milk.

A community lot grown with Daye Bensa, and the best price-to-cup pick in DAK’s whole range. Juicy stone fruit and berries over a white chocolate base — fruity enough to be interesting, tidy enough to drink every morning. If you have never had an Amsterdam roast before, start here.

Marysabel Caballero and Moises Herrera have been growing coffee in Honduras for decades and are among DAK’s longest-standing partners. This natural Catuaí is built for milk — hazelnut and cacao nibs with a blackberry lift that stops it turning flat under steam. The cappuccino coffee of the group.

A wholesale-exclusive lot — DAK do not sell this one on their own shop, so it is genuinely hard to find. Yellow Catuaí from the Jaguara estate, roasted for espresso and tasting exactly like it sounds: milk chocolate, hazelnut and caramel, thick and forgiving. The one to hand someone who says they do not like fruity coffee.

DAK’s signature coffee and one of the first they ever sourced — an experimental anaerobic natural from Gasharu Farms that they have kept coming back to for years. We are bringing it in both roasts, so you can taste the same green coffee two ways: cocoa-forward and dense as espresso, tropical and open as filter.

Honey-processed caturra and castillo from farms sitting on volcanic soil between 1,600 and 2,000 metres around Buesaco. Rounder and less acidic than the Ethiopians — dark plum and purple grape over brown sugar. A second espresso for anyone who wants sweetness without sharp edges.

From Danche, one of DAK’s favourite washing stations this season. Unmistakably mango, with strawberry candy and a mandarine finish. We’re bringing it as filter this time — bright, jammy and mandarine-led.

Natalia and Augusto brought this lot from Sítio Beija Flor, and the extended fermentation takes it somewhere unusual — peanut butter and forest fruits with a boozy Grand Marnier edge. Creamy, a little wild, and the one people will want to talk about.

A washed field blend from the Rungeto Farmers Cooperative Society, and DAK’s second Kenyan release of the season. Coffees from this area run high in acidity and this one wears it well — red currant, rhubarb and pomegranate, crisp the whole way down. The classic filter every range needs.

A red honey from Konga and a unanimous team favourite at DAK. Intense apricot jam and peach with a sparkling tea lift that keeps it light. A processing story without going anywhere near funky — a good step up for anyone curious about honey processing.

Chiroso is the Colombian name for a variety that traces back to Ethiopia, and in the cup you can tell. Grown by a group of producers around Urrao and washed for clarity — rhubarb, honey and blood orange, juicy and clean. Does exactly what the name promises.

A washed AA field blend from Ndimi Factory and one of DAK’s favourite Kenyans this year. Juicy and layered — rhubarb and blackcurrant with an orange brightness through the middle. Pair it with Cassis and you have a proper Kenya flight.

One of DAK’s exclusive lots, and the most expensive bag we’re bringing in from Amsterdam. An anaerobic natural from the Bura Baturo washing station, and it tastes exactly like the name promises — blueberry and strawberry jam over vanilla, rich and unmistakably fruity. If you have ever wondered what the fuss about anaerobic naturals is, this is the one that explains it.