We've been excited to collaborate with Raxidi Lobo Estate since their debut with us last year. So, when we first tasted a sample of this anaerobic natural lot, we knew it had to be a part of Harvest '26. To bring it to life, the producers started fermenting some of the season's best cherries. Introducing a specially curated yeast strain to the mix, they let the process go on for 48 hours. Finally, slow drying on raised beds for 21 days locked flavour. Roasted to a medium profile, the result is a cup that carries the sweet nostalgia of drinking mosambi juice in summer. It opens with berries and cherry on the nose, then settles into tart-sweet, bright notes of mosambi, green apple, and plum. The mouthfeel is velvety with a medium body, and the finish is long and tea-like. Our roasters recommend brewing it black, either as a pour over, or using an AeroPress. Recommended Resting Period: 11 Days Note: This coffee pack has limited availability and therefore cannot be included in a subscription plan.

We've been excited to collaborate with Raxidi Lobo Estate since their debut with us last year. So, when we first tasted a sample of this anaerobic natural lot, we knew it had to be a part of Harvest '26. To bring it to life, the producers started fermenting some of the season's best cherries. Introducing a specially curated yeast strain to the mix, they let the process go on for 48 hours. Finally, slow drying on raised beds for 21 days locked flavour. Roasted to a medium profile, the result is a cup that carries the sweet nostalgia of drinking mosambi juice in summer. It opens with berries and cherry on the nose, then settles into tart-sweet, bright notes of mosambi, green apple, and plum. The mouthfeel is velvety with a medium body, and the finish is long and tea-like. Our roasters recommend brewing it black, either as a pour over, or using an AeroPress. Recommended Resting Period: 11 Days Note: This coffee pack has limited availability and therefore cannot be included in a subscription plan.