LIIMA COFFEE LIIMA is a collaborative project by LIFT Coffee London and POMA Coffee Research Copenhagen. We've featured POMA a few times and even before we started The Bean Archives, POMA's research work was something that Bryan and I connected over with coffee friends in the Triangle. Now Liima joins the scene: an exploration of uncommon origins and varieties. We are going to have a main feature of a coffee origin that I'm willing to bet 99% of us have never tried. And since we got so excited about that one, we couldn't resist offering the other two as an add-on bundle. Like the main feature, two origins that we have never had the chance to try. Rare Origins Bundle (Sierra Leone + Nigeria) Sierra Leone Orange Bourbon, NaturalStewed apricot, cacao nibs, plum Nigeria SL14, Anaerobic WashedDark molasses, cassis, warm autumn honey Dak Coffee Roasters Remember when we ran the big subscriber survey? We had an insane ~20% of respondents ask us for "MORE DAK MORE DAK MORE DAK" (not everyone used all caps but some of y'all did...) - so here's way more DAK! 200g options are DAK original boxes. Poppy Soda, Pink Bourbon by Sebastian Ramirez We haven't had a Sebastian Ramirez in a while and this one sounds phenomenal! Multi Stage Washed (Colombia)Lemonade, jasmine tea, peach Strawberry Land, Ethiosar from Bolivia From DAK: Ethiosar varietal is a cross between Sudan Rume and Sarchimor and for this lot, fermentation is skipped entirely: cherries are selected at full ripeness, then dried whole in a container dryer under constant airflow (it works the way dehydrating fruit works) to have the moisture leave and so the sugar can stay to build sweetness. In the cup, we have tasting notes of amaretto, strawberry jam and dark plum and slightly boozy but very clean nonetheless. DAK is almost sold out of this one. In case we can't secure enough, we'll refund this one! Strawberry jam, amaretto, dark plum Rumba 2026 Edition, Heirloom (Ethiopia) From DAK: Rumba this year is a dry anaerobic natural from Tulise Washing Station. This technique is the most straight forward, and doesn’t require the fermentation tank to be filled with clean water which is sometimes a logistical challenge in Ethiopia. After fermentation, the cherries are dried for around 23 days in a semi-shaded environment. Dry Anaerobic NaturalStewed strawberries, apricot, brown sugar September Coffee This will be the only September this month (no main feature). We saw this get released last night and it's the perfect compliment to our lineup! 200g option is September original bag. Neon Sorbet, Wilton Benitez Pink Bourbon Decaf From September: This is our fifth harvest working with Wilton Benitez and the fifth time we've had his decaf. When sourcing decaf we are always careful to purchase something that is special and competes with our caffeinated offerings. This coffee is no exception with a sweet confectionary & floral profile. The cherries are manually harvested, sorted by size and density, and then sterilized with ozone water and UV light. The cherries then ferment for 48 hours, during which a yeast (Saccharomyces pastorianus) is added. The cherries are then pulped and fermented for another 68 hours. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation. The parchment is then washed and dried for 48 hours before being decaffeinated with cane sugar. Inoculation process with sugarcane decaffeination from ColombiaRose water, sorbet, brown sugar -- ACID out of Tokyo Some coffee experiences have a special place in my heart. ACID is one of those. Last summer, we visited many shops in Tokyo and ACID is the one I still think about all the time. It's intimate (maybe 6 seats) yet approachable and casual. A place where you'll have a wonderful conversation about coffee, whether you're a big coffee nerd or not. A big part of ACID's appeal is the vast selection. And the execution of this is beautiful: each pour over only uses 8g of coffee, so you can sample quite a few without hitting a caffeine ceiling. Of the 4 coffees we tried, every single one was fantastic. We went home with beans that were also great. Needless to say, can't wait to try the following! -Matthias Our main feature will be a pretty funky co-ferment. We've chosen the below to round out the experience and try a little bit of everything. All ACID add-ons will come in original packaging! Click through the pictures to see what the packaging will look like. The rest of the pictures are from my family's visit last year. -- Honduras El Nacimiento, Pacas - Washed Plum, stone fruit, orange Described as a daily drinker and "the owner's favorite." Adaura PC Lot 5, Geisha - Honey (Panama) Jasmine, orange blossom, white lily Adaura (Finca Lorayne) won first place in the most prestigious Best of Panama Washed category in 2024. This will be our first time offering one of their geishas. El Diviso Floral Symphony, Ombligon - Anaerobic Natural (Colombia) Haskap*, blueberry, floral perfume Ombligon fans rejoice! This is a competition grade lot from Nestor Lasso. *if you, like me, aren't quite sure what a haskap is: Haskap berries (also called honeyberries) taste like a tangy, bold cross between a blueberry and a raspberry, with distinct overtones of black currant, blackberry, or rhubarb -- About Add-Ons Our add-ons are offerings that are harder to come by in the US and that are coffees we would usually add on ourselves when placing our monthly orders. Add-ons come with the same brew card and recipe as everything else.
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