Limited Remaining Release · Available While Supplies Last

Producer: Basha Bekele
Station: Kokose (map)
Region: Bensa, Sidama, Ethiopia
Elevation: Approximately 2,200–2,300 meters above sea level
Varieties: Ethiopian heirloom and landrace varieties  '74158 variety' aka Walega
Process: Natural

Harvest: Nov 2024 - Jan 2025
Tasting Notes: Watermelon, lavender, chamomile, and Starburst candy

This natural-process coffee comes from Basha Bekele, a farmer-exporter based in Ethiopia’s Bensa highlands. Basha farms approximately 12 hectares of semi-forested land around Bombe, where he primarily grows the 74158 variety, locally known as Walega. He also operates three cherry collection and drying stations in Kokose, Bombe, and Shantawane, serving 126 neighboring producers.

Basha produces exclusively dry-process coffees. Ripe cherries are carefully floated to remove damaged and lower-density fruit before being dried whole, allowing the coffee seeds to absorb sweetness and character from the surrounding fruit. Meticulous drying is standard across his operation, with select lots dried more slowly under shade for greater control and clarity.

Beyond coffee quality, Basha has developed a highly traceable farmer-exporter model. After receiving payment for his coffees, he was among the first buyers in the region to confirm that additional payments had been distributed to every one of the 126 farmers who contributed cherry.

Four Barrel describes this coffee as exceptionally clean for a natural process, with juicy watermelon, delicate lavender and chamomile, and a bright fruit-candy sweetness reminiscent of Starburst.

Roasted by Four Barrel Coffee on May 20, 2026

Only available for pour over

Producer Group: La Banda smallholder farmers

Sourcing Collaborator: Alejandro Valiente

Region: Dipilto, Nueva Segovia, Nicaragua

Elevation: 1,500–1,650 meters above sea level

Variety: Maracaturra

Lot Type: Separated-variety from a regional lot

Process: Natural

Harvest: January–March 2025

Tasting Notes: Jasmine, honeydew melon, apricot, florals, lively acidity, and a silky, chewy body 

This limited coffee comes from members of the La Banda farmer group in Nueva Segovia, one of Nicaragua’s best-known specialty coffee regions. After working with the group on previous harvests, Four Barrel asked the farmers growing Maracaturra to separate that variety from their other coffee, creating a dedicated lot that highlights its distinctive character.

Maracaturra aka "the elephant bean" is a large-beaned coffee variety commonly described as a natural hybrid cross between Maragogipe and Caturra. It combines the unusually large cherries and seeds associated with Maragogipe with traits inherited from the more compact Caturra variety. Maracaturra is especially associated with Nicaragua, where careful cultivation can produce expressive floral aromatics, bright acidity, pronounced sweetness, and a substantial body.

Nueva Segovia lies in northern Nicaragua near the border with Honduras. Its mountainous terrain, higher elevations, and varied microclimates have helped make it one of the country’s most recognized regions for high-quality Arabica coffee. Specialty coffees from the area are often valued for their floral qualities, fruit clarity, sweetness, and structured acidity.

Four Barrel describes Azul y Blanco as floral, sweet, and remarkably expressive, with jasmine, honeydew melon, apricot, lively acidity, and a silky yet satisfyingly chewy body.

Roasted by Four Barrel Coffee
12 oz whole bean coffee

Producer: Luz "Sandy" Divia Fierro and Elpidio "Pillo" Carrillo

Farm: Finca El Mesón (34-hectares)

Region: Berlin, Acevedo, Huila, Colombia

Elevation: 1,650 meters

Variety: Pink Bourbon

Process: Washed

Tasting Notes: Chrysanthemum tea, plum, mango, dried apricot, and browned butter 

This fully washed Pink Bourbon is grown by Luz Divia “Sandy” Fierro and her husband, Elpidio “Pillo” Carrillo, at Finca El Mesón in the mountains of southern Huila, Colombia. After inheriting the property from Pillo’s father, Ángel, they moved to the farm, built their home, and planted their first 20,000 Pink Bourbon trees on former cattle pasture.

During harvest, ripe coffee cherries are selectively picked by hand. The cherries are floated to remove damaged or underripe fruit, then the selected cherries rest overnight in clean bags. The following morning, the coffee is depulped and fermented for 36 hours before being washed with clean water. The parchment coffee is then laid out to dry for approximately 18 days and raked frequently to encourage slow, even drying.

Four Barrel describes the finished cup as elegant, complex, and fruit-forward, with notes of chrysanthemum tea, plum, mango, dried apricot, and browned butter.

Roasted by Four Barrel Coffee
12 oz whole bean coffee