David Flores farms at 1,850 to 1,900 meters in northern Cajamarca, on a plot called Finca La Neblina. He is also the legal representative and general manager of El Morito, a network of more than 150 independent producers in the region. He started young, stayed curious, and built his place in coffee by paying close attention to what each lot needs.

The Sidra variety is a cross of Bourbon and Typica that traces back to Ecuador. It is still uncommon in Peru, and David is one of a small number of producers in his area working with it. He processes his lots on-farm, refines what he does season after season, and treats every shipment as another chance to push the cup forward.

El Morito is built around the same idea: independent growers, autonomy in processing, shared success at export. This is the first time Showroom has carried David's Sidra, and the first time we’ve roasted it at Dry Heat Coffee. Showroom lists this lot as Sydra. Most of the coffee world spells the variety Sidra, and that is what you will see on other bags and on the export paperwork. Same coffee, same producer, two spellings.

Washed: Ripe cherries are floated, depulped, fermented in tanks, and rinsed clean of mucilage. Washed coffees lead with clarity. The variety, the elevation, and the producer's hand all come through without the layer of fruit sweetness a natural or honey process adds.

Cupping notes: Tangerine acidity sits on top of a soft, melon-like body. Mid-palate brings dried mango and a denser, fruit-cake sweetness. Finish lingers in simple syrup and a clean, juicy citrus return. Light, sweet, and bright without being thin.

Resting: Best 14+ days after roast, and will continue to improve for a few weeks beyond that.

8 oz. / 227 g WHOLE BEAN

Country: Peru
Region: Cajamarca, North
Producer: David Flores, Finca La Neblina
Varietal: Sidra
Process: Washed
Roast Level: Light
Elevation: 1,850-1,900 masl
Tasting Notes: Tangerine, Cantaloupe, Dried Mango, Fruit Cake, Simple Syrup
Body: Light, Silky

(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)

This coffee comes from the Kiamabara factory near the town of Karatina, in the Nyeri region of Kenya. In Kenya, a washing station is called a "factory," and Kiamabara is part of the Mugaga Farmers Cooperative Society. Hundreds of smallholder farmers deliver their ripe cherry here, where it is sorted, processed, and dried with the kind of consistency the great Kenya factories are known for.

Because members tend small plots rather than large estates, they have close control over picking only ripe cherry, which is where so much of the sweetness and clarity in coffee from Kenya begins. The farms sit right around 1,900 meters, and most growers cultivate SL-28 and SL-34, Bourbon-descended varieties developed by Scott Labs in the 1930s and prized for the bright, structured cups they produce. A portion of the trees are Ruiru 11, a newer Kenyan variety bred for resistance to coffee berry disease and leaf rust, planted alongside the older SL-28 and SL-34 as farmers renew aging plots.

Washed Process: Ripe cherries are depulped, fermented, and washed clean, then dried slowly on raised beds in the sun. This Kenya-style washing strips the fruit away early so the cup reads clean and transparent, letting the sweetness and citrus come through without anything muddying them.

Cupping notes: Very sweet and juicy, with citrus that leans sweet rather than sharp. Think lemonade and orange cream soda up front, with apricot jam, black cherry, and plum filling in as it cools. Deep raw-sugar sweetness runs through the middle with a touch of molasses at the edges, and the acidity stays bright without ever overpowering the cup. It is the comforting, "coffee-like" side of Kenya: clean, sweet, and easy to love.

Resting: Best 4+ weeks after roast.

8 oz. / 227 g WHOLE BEAN

Country: Kenya
Region: Karatina, Nyeri
Producer: Kiamabara Factory (Mugaga Farmers Cooperative Society)
Varietal: SL-28, SL-34, Ruiru 11
Process: Washed
Roast Level: Light
Elevation: 1,900 masl
Tasting Notes: Lemonade, Black Cherry, Apricot
Body: Juicy, syrupy sweetness

(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)

Guji sits in the forested highlands of southern Ethiopia. Before the early 2000s the region was considered part of Sidama, and it has since grown into its own recognized coffee-growing area. Farms here sit at some of the highest elevations in the country, planted in rich red volcanic soil that sets Guji's coffee apart from its neighbors.

Bishan Wate washing station sits near the Wate River in Hambela Wamena. About 50 smallholder farmers bring cherry to the station, picked well-ripe and delivered the same day for processing.

Washed: cherries are floated in cool, clean water to sort out any flaws, then washed and depulped before a 48-hour fermentation. From there they move to raised beds positioned for maximum airflow and minimal direct sun, drying for 21 days until moisture hits 12%.

Cupping notes: Jasmine leads on the nose, distinctly Ethiopian. Peachy acidity and soft fruit carry through the cup, balanced by a black tea spice note that lingers into the finish.

Resting: Best 21+ days after roast.

8 oz. / 227 g WHOLE BEAN

Country: Ethiopia
Region: Hambela Wamena, Guji Zone
Producer: Bishan Wate Washing Station
Varietal: Heirloom
Process: Washed
Roast Level: Light
Elevation: 1,900–2,350 masl
Tasting Notes: Jasmine, Peach, Black Tea

(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)