CHEETAH ESPRESSO BLEND

SWEET CITRUS, RED FRUITS & CARAMEL

B L E N D  I N F O R M A T I O N

ETHIOPIA - Gera Gicho Lot 60%

Country: Ethiopia
Altitude: 1700 - 2200 MASL
Region: Limu
Process: Wet Fermentation
Variety: Kurume, 74110, 74112

This lot is made up of coffee grown at Gera Estate, along with freshly picked cherry from some 350 local coffee growers. The majority of the families who contributed to this lot farm organically on tiny plots of land, which average just 2.4 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is quite high – around 1,800–2,000m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.

Ethiopia -  Jabanto Lot 30%

Country: Ethiopia
Altitude: 1700 - 2200 MASL
Region: Yirgacheffe
Process: Dry  Fermentation
Variety: Kurume, 74110, 74112

For this lot, ripe cherries from 12 members in the famous Yirgacheffe region were meticulously hand-picked, hand sorted and dried over 21 days. Altitudes over 2000 MASL, rich soils, balanced agroforestry and delicious indigenous varieties all come together in this natural process lot what we know you'll enjoy

Kenya Kiambu Region 10%

Country: Kenya
Altitude: 2050 - 2550 MASL
Region: Kiambu
Process: Wet Fermentation
Variety: Batian, SL34 + SL28

Kiambu benefits from abundant rainfall, cool highland temperatures, and fertilered volcanic soils—especially in the uplands where coffee thrives. A region with deep agricultural roots and a long-standing coffee and tea trade history, Kiambu today features a blend of both smallholder farms and large estates. Its coffees are famed for their bright acidity, complex character, and distinctive notes of Berries and currants, which continue to define Kenya's place on the world coffee map.