Flavours : red berries | lemon | white flowers / Profile : velvet fruit juice / Terroir : Nyeri / Farms : various small coffees farmers / Process : Washed / Variety : Heirloom / Altitude : 1600-1900 MASL

Flavours: Peaches | Black tea | Jasmin / Profile : elegant | juicy | Floral / Terroirs : Nensebo | West Arsi / Washing station: Haji Betro / Process: Washed / Varieties : Ethiopian Landrace - 74110, 74112, Wolisho | Kurume / Altitude: 1900 MASL

Flavours: Caramel, vanilla, tropical fruit / Profil : Sweet, fruity and well-balanced / Terroir : Pasto, Nariño / Farm: 35 small producers / Process: Washed, fermentation of 15-20hrs, drying 10 to 15 days / Variety : Castillo, Caturra & Colombia / Altitude: 1850-2000 MASL / Illustrated by Philippe Girard.

Flavours: caramel | dried candied fruit | white flowers / Profil: Complex | fruity | woodsy / Terroir : Sidamo Farm: Dobe Kebele in the city of Aleta Wondo / Process: Decaffeinated (Swiss water process) / Varieties : Heirloom / Altitude: 1700-2200 MASL / Illustrated by Cécile Gariépy.

Flavours: almonds | dates | caramel / Profile : sweet | round | comforting / Terroir : Agua Cristalina, Alto Ihuamaca / Farmer : Fredeslinda Calle Jimenez / Process : Washed / Variety : Caturra, Bourbon et Catimor / Altitude : 1800 MASL / Illustrated by Carococo/Carol-Anne Pedneault