What we're tasting: Jelly Beans, Chocolate Liqueur

A playful half-and-half that hits with all the flavour and half the buzz. The Colombian decaf brings a sweet, fruit-driven character, while the Yunnan anaerobic fermentation layers in rich milk chocolate. Hot, it leans chocolate-heavy. As it cools, the sweetness lifts into jellybean fruitiness. A filter brew really shows it off — bold, sweet, and seriously moreish.

What about the Coffee?

Location: Colombia, Quindio 
Producer: Asomujers Decaf De Cana
Process: Washed EA Decaf Process
Altitude: 2000
Varietal: Castillo, Caturra, Colombia

ASOMUJER is a group of women coffee producers based in Timaná, down in the south of Huila, Colombia.

It started in 2007 with just 10 women looking for a better way to sell their coffee and actually earn from it. Now it’s grown to 75 members, including activists, single mums, and women displaced by conflict.

They’re serious about quality. From growing to processing to selling, they support each other the whole way through, sharing knowledge, improving standards, and backing better prices for their work.

The aim is simple: make great coffee, get paid properly, and build something that lasts. Better income, better conditions, and a stronger community around it.

Location: China, Yunnan
Producer: Yirong Estate
Process: Anaerobic Fermentation
Altitude: 1400–1600 MASL
Varietal: Catimor

Yirong Coffee Estate, nestled in Menglian County, Pu’er — a properly beautiful bit of Yunnan. Think subtropical mountain climate, natural spring water, and over 600,000 coffee trees across 2,000 acres. They grow mainly Catimor p3 and p4, and take a quality-first approach: ripe cherry only, compost over chemicals, and meticulous drying on African beds.