THIRD RAIL

THIRD RAIL is where Ethiopian fruit and floral intensity meets Latin American experimentation. Two coffees, two very different approaches to processing, brought together to create flavours fully charged. 

Bekele Kachara's natural from Sidama, Ethiopia, brings the saturated berry character, floral aromatics and juicy sweetness. High-grown and carefully dried, it delivers the kind of vibrant fruit and fragrant complexity that makes Ethiopian naturals so distinctive. Gregorio Espinosa's Catuai Criomacerated brings the experimental edge, adding another dimension through a less conventional approach to processing.

The result is a blend built around contrast and complement. Think ube ice cream, forest honey and lifted florals, meeting deeper sweetness and a rounded that reminds a pecan pie. Fruit-forward and expressive up front, with enough body and balance to keep things grounded. One brings the wild aromatics, the other brings the intrigue.

Nuance: Ube Ice Cream | Forest Honey | Pecan Pie

Provenance: Sidama, Ethiopia | San Antonio de Chinizo, Peru

Altitude: 2,000 masl | 1,750 masl

Process: Natural | Criomacerated

Variety: Kurume | Wolisho | Red Catuai

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