Drip bag – mix

Place the drip bag on a cup or server.
Pour boiling water until the drip bag is half full.
Let the coffee bloom for 20 seconds.
Slowly fill the drip bag to the top with boiling water.
Wait until it almost drains.
Refill the drip bag to the top with boiling water.
Wait until the drip bag is completely drained.
Tear open drip bag at the top.
Enjoy your coffee!

Country: Colombia
Region: Piendamó, Cauca Department
Farm / Station: Members of the Asociación de Caficultores del Cauca (ACC)
Producer: ACC – Asociación de Caficultores del Cauca
Altitude: 1,700 to 2,100 m a.s.l.
Variety: Castillo
Process: Washed
Cup Profile: orange, nettle tea, star anise

ACC is an association of coffee growers from the Cauca region, founded in 2016 in Piendamó by Robinson Rivera. The association’s mission is to improve coffee quality in the region, promote sustainable cultivation, and provide farmers with an alternative to illicit crops.

Today, the association has 77 members, with farms averaging 1.5 hectares. Located between 1,700 and 2,100 meters above sea level, the farms benefit from volcanic soils and a cooler climate, contributing to higher acidity and sweetness in the cup. ACC operates its quality control laboratory and a small processing facility for advanced fermentation of natural and honey coffees.

Country: Kenya 
Region: Nyeri County, Central Highlands 
Farm / station: Kieni wet mill 
Producer: Mugaga Farmers' Cooperative Society (approx. 1,000 members) 
Altitude: 1,700 m a.s.l. 
Variety: SL28, SL34, Ruiru 11 
Process: Washed 
Tasting notes: elderflower, blackcurrant, milk chocolate 

The Kieni station is located in Nyeri County in Kenya’s central highlands at an altitude of 1,700 meters above sea level. It is run by the Mugaga Farmers' Cooperative Society, which brings together around 1,000 members, smallholder farmers working family plots on the region’s slopes and high plateaus.

Nyeri County lies between the eastern ridges of the Aberdare range and the western slopes of Mount Kenya. The area is known for cool temperatures and red volcanic soils, typical of Kenya’s central highlands. Slower cherry ripening at higher altitude leads to denser, harder beans — and that shows in the cup: bright acidity and a denser, syrupy body are long associated with coffees from Nyeri.

Kieni has implemented an electronic cherry‍-‍delivery weighing system. Each farmer receives a printed receipt showing the updated total delivered amount a small detail that says a lot about how the cooperative approaches its relationship with growers.

Country: Ethiopia
Region: Agaro, Jimma, Western Ethiopia
Farm / station: Beshasha / Gute Lot
Producer: Mustefa Abakeno
Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: washed
Flavour profile: elderflower, black tea, pomelo

Mustefa Abakeno is a smallholder farmer from the Jimma area in Western Ethiopia who tends an 18‑hectare farm at over 2000 m a.s.l. Early on, they invested in a coffee depulper, which made it possible to process half of the harvest using the washed method. In 2018, Mustefa took advantage of changes in local legislation and began exporting coffee directly to end buyers. For this purpose, they founded the Beshasha processing station, where today they process both their own coffee and cherries from neighbouring farmers. These nearby farmers cultivate plots of 4 to 10 hectares.

Mustefa works closely with the Falcon team in Addis Ababa, which helps improve quality, from cherry selection and drying all the way to farm management, while also shortening the supply chain so that a larger share of the finances goes directly to producers. Since 2021, agronomist Harun has been working at the station, training Mustefa and local farmers in sustainable agricultural practices. Harun introduced shade nets to protect coffee from the sun, daily lot labelling, and has been testing the stumping method with farmers to renew productivity. Mustefa also invests in infrastructure: in Agaro they built a modern warehouse for processing dry coffees, and in 2022 expanded operations by purchasing four new buying sites (Echamo, Jarso, Badeyi and Saadi), where coffee cherries from neighbouring farmers are carefully selected and transported for final processing to the Beshasha and Kabira stations.

Country: Peru
Region: El Diamante, San José de Lourdes
Farm / station: Roger Chilcon
Producer: Roger Chilcon Flores
Altitude: 1,900–2,000 m a.s.l.
Variety: Caturra, Pache
Processing: washed
Tasting notes: orange, chamomile tea, cashew

Roger Chilcon Flores owns a small three‍-‍hectare farm in the El Diamante area of the San José de Lourdes district. His family works together on coffee cultivation, each member owns their own plot, but Roger manages the entire process from picking to drying. He grows Caturra and Pache varieties on the mountain slopes at around two thousand meters above sea level.

Country: Peru 
Region: San Antonio, Huabal, Cajamarca 
Farm / station: San Antonio 
Producer: Local farmers from the village of San Antonio (more than 32 families) 
Altitude: 1750–1950 m a.s.l. 
Variety: Catuai, Caturra 
Processing: natural 
Tasting Notes: Milk chocolate, orange juice, linden blossom 

San Antonio is a village in the Huabal area, home to more than 32 farming families. It is one of the places that produces some of the best coffees in all of Northern Peru, and its delicate, complex profile is often a favorite.

Huabal is an area within the Jaén province in the Cajamarca region. It has enormous potential for quality coffee, but due to very poor infrastructure, many producers lack the resources and know‍-‍how to fully unlock it.

Most of the producers we work with farm at altitudes above 1800 m a.s.l. Many previously replanted their farms with the catimor variety, promoted by the government, but at higher altitudes it yields poorly and the quality is low. Thanks to the premiums paid for quality, more producers are now replanting caturra, bourbon and catuai. With good farm management and fertilization, these can deliver higher yields and better cup quality.

Because Huabal stretches across several mountains, the climate and soils can vary significantly—some areas are wet and humid with red, Africa‍-‍like soil, while others are dry and hot. All of this contributes to diverse flavor profiles and exceptionally complex coffees.