The Dogo Sodu processing site sits just outside the town of Gerba in Ethiopia’s Guji Zone, run by Gemechu Shonora and his brothers Shebura, Morkata, and Adugna. Their father spent years as a coffee collector in the area, building deep ties to the farming community around Gerba Layo. That relationship shows in the care taken at the mill — every lot of cherry is floated in water to separate underripe fruit before processing even begins.

Once sorted, the cherries go straight to raised drying beds: three days under full sun, then fifteen more under shade cover for a slow, even dry. Workers hand-pick visible defects throughout, building the Grade 1 quality that earned this lot a 92.5 cupping score. The altitude here—2,250 to 2,350 meters— adds a brightness and complexity you don’t always find in dry process coffees.

Natural Process: In dry processing, the whole coffee cherry is dried intact around the seed. During the extended drying period, fermentation occurs inside the fruit, transferring intense fruity character into the bean. The result is a cup that reads unmistakably “natural” with bold fruit and sweetness, but with the floral high notes and clean acidity of a coffee from Guji.

Cupping notes: Red raspberry and dried peach lead, with blueberry and papaya layered underneath. A fresh note of tenadam herb adds fragrance alongside jasmine-like florals that carry through the finish.

Resting: Best 20+ days after roast.

Best brewed as: Good for all brew methods.

8 oz. / 227 g WHOLE BEAN

Country: Ethiopia
Region: Guji Zone, Oda Muda, Gerba
Producer: Gemechu Shonora (Dogo Sodu site)
Varietal: Heirloom
Process: Natural (Dry Process)
Roast Level: Light
Elevation: 2,250–2,350 masl
Tasting Notes: Raspberry, Blueberry, Peach, Jasmine, Brown Sugar
Body: Medium-Full

(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle..

Coffee from Vietnam doesn't show up on most specialty menus. When it does, it tends to be Robusta or a sweetened blend, not a delicate single origin from the highlands. White Lotus is the quieter side: washed Catimor from Lam Dong province, where volcanic mountain soil and elevation produce cup characteristics locals describe with a single word: jade.

Lam Dong sits in Vietnam's southern highlands. Bodhi's export partners work alongside Sustainable Management Services to support local growers in best-practice agriculture, and the region has steadily climbed into the conversation as one of the country's highest-quality specialty zones.

Washed Process: Ripe cherries are depulped and washed clean, then sun-dried as long as the weather allows before finishing in mechanical driers. The traditional washed approach is what gives the green coffee its jade color, and what sets the cup up for a chocolatey base with floral aromatics and citrus acidity.

Cupping notes: Drinks more like a tea ceremony than a coffee. Earl Grey leads with citrus and floral. Lemon brightens the middle. Black cherry rounds it out. Mellow body, smooth finish, surprisingly delicate for a coffee from a country better known for the opposite.

Resting: Best 14+ days after roast. This washed Catimor opens up around the two-week mark and holds steady for several weeks past.

Best brewed as: Pour over and auto-drip pull the floral and citrus notes forward. Could be a challenge as espresso, as citrus souring and bittering notes will amplify.

10 oz. / 284 g WHOLE BEAN

Country: Vietnam
Region: Lam Dong
Producer: SMS partner farmers
Varietal: Catimor
Process: Washed
Roast Level: Light
Elevation: 1,400 masl
Tasting Notes: Earl Grey, Lemon, Black Cherry
Good For: Pour Over, Auto-Drip
Body: Mellow, tea-like

(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)

Merly León farms coffee in Callayuc, a district in Cajamarca's Cutervo Province in northern Peru. Her lots sit at 2,236 meters above sea level. At that altitude, cherries ripen slowly and carefully. The growing season stretches. Complexity builds over time, not by force. And the coffee that comes out carries all of that with it.

Merly is a member of Aromas del Valle, a producer cooperative in northern Peru led by Iván Cruz Rivera. With support from the Progreso Foundation, Aromas del Valle has built agronomic training programs, financial resources, and a social infrastructure that lifts the entire membership. Alongside those programs runs the Mestiza project, which works specifically to support and empower women farmers within the cooperative. Merly is part of building that.

This lot is certified organic, grown without synthetic inputs on land managed with care and intention.

Washed Process: Cherries are depulped, fermented, washed, and dried in the sun. Clean and precise. The washed process here lets the terroir of Cajamarca and the character of the varietals speak without interference.

Resting: Best 20+ days after roast.

Best brewed as: Best for Filter Coffee

10 oz. / 284 g WHOLE BEAN

Country: Peru
Region: Callayuc, Cutervo Province, Cajamarca
Producer: Merly Leon / Aromas del Valle
Varietal: Bourbon, Yellow Caturra
Process: Washed
Roast Level: Light
Elevation: 2,236 masl
Tasting Notes: Cranberry, Pomegranate, Honey, Jasmine, Marigold
Body: Medium

(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders received after the end of business on the preceding Tuesday will be roasted that Wednesday and shipped on Friday.)