MANAWA is where we push further. Every lot under this label goes through some form of fermentation — natural or induced — pulling out flavors well outside the range of a typical washed or natural coffee. Funky, bold, sometimes polarizing. It’s not built to be anyone’s daily coffee; it’s built for the person who wants to taste what fermentation can actually do.

This season’s lot: Catuaí Amarelo IAC 62, spontaneous natural fermentation, 1,100m, 88 pts (SCA). Notes: acerola, orange blossom, white tea.

All KIAORA single-origin lots are grown on Fazenda Sonho Meu, in Sul de Minas, Brazil, by producer João Pedro Basso — roasted in Ocala, Florida.