Advent Reveal 2025

December 23rd

Hassan Abdulelah Mohammed Al-Jaberi - Yemen - Natural Udaini

Region: Al-Mahjar, Al-Hayma, Sana'a

Flavour notes: molasses, black tea, dried apricot

Variety: Heirloom Udaini Varieties

Altitude: 2250m

Story
Hassan, a 25-year-old farmer in Al-Hayma, Sana’a governorate, embraced family life at 20, becoming a father to two daughters. He inherited coffee cultivation expertise from his respected father, Abdulelah Mohammed Rashed Al-Jaberi, a revered figure in the region. Besides farming, Hassan is devoted to higher education, pursuing his dream of becoming an accountant at the university, showcasing his commitment to both family traditions and personal growth. 
Al-Hayma is a small region located on the outskirts of the Governorate of Sana’a. With immensely high average altitudes of 2250 meters above sea level, the remote mountainous region is able to produce some of the best cup profiles that Yemen has to offer.

The Yemeni coffee sector has for decades relied on local names to describe coffee trees and types, such as Udaini, Jaadi, Tufahi, Jufaini, and Dawairi. Due to their widespread use, and in the absence of any scientific validation, these local names have been assumed to represent genetic varieties, and their use has in fact become synonymous with variety names. However, recent scientific studies have shown that local names given to cultivated coffee have no correlation with the genetic background of the coffee trees. The same name is given to very different genetic backgrounds, and the same genetic background is associated with different names. Hence, coffee tree naming in Yemen does not reflect the inherent properties and merits of cultivated coffee trees.


Transparency

SCA Cup Score: 89.5

Quantity Purchased: 19 kg

Free On Board: 12.50 USD/lb

Free On Truck: 15.79 USD/lb

Fermentation: Natural
Freshly picked ripe cherries are first placed onto raised beds in the greenhouse for a short period to dry, which removes any additional water weight. The semi-dried coffee cherries are then removed from the greenhouse and placed in hermetic bags to allow for a short fermentation period. After fermentation, the cherries are removed from the bags and returned to the greenhouse’s raised beds, where they dry slowly and this process enhances the lot’s unique cup profile. For the final drying session, the cherries are moved to raised beds for a short period to be dried under direct sunlight for 25–30 days.

December 21st

Naji Ahmed Ahsen Al-Salami - Yemen - Natural Udaini

Region: Al-Mahjar, Al-Hayma, Sana'a

Flavour notes: prunes, mandarins, nutmeg

Variety: Heirloom Udaini Varieties

Altitude: 2250m

Story
Naji Ahmed Ahsan Al-Salami, who owns 5 farms, primarily focuses on coffee cultivation despite also growing various vegetables and legumes. Situated in Bait Hujairah, Al-Hayma region, Naji acquired cultivation skills from his late father, renowned coffee producer Ahmed Ahsan. At 57, Naji continues his father’s legacy, passing down these time-honored traditions to his six sons— Bashar, Ahmad, Ghamdan, Muhammad, Qaid, and Uday—all actively involved in their family’s farms, preserving their coffee heritage for future generations.
Al-Hayma is a small region located on the outskirts of the Governorate of Sana’a. With immensely high average altitudes of 2250 meters above sea level, the remote mountainous region is able to produce some of the best cup profiles that Yemen has to offer.

The Yemeni coffee sector has for decades relied on local names to describe coffee trees and types, such as Udaini, Jaadi, Tufahi, Jufaini, and Dawairi. Due to their widespread use, and in the absence of any scientific validation, these local names have been assumed to represent genetic varieties, and their use has in fact become synonymous with variety names. However, recent scientific studies have shown that local names given to cultivated coffee have no correlation with the genetic background of the coffee trees. The same name is given to very different genetic backgrounds, and the same genetic background is associated with different names. Hence, coffee tree naming in Yemen does not reflect the inherent properties and merits of cultivated coffee trees.


Transparency

SCA Cup Score: 89

Quantity Purchased: 16 kg

Free On Board: 13.43 USD/lb

Free On Truck: 17.17 USD/lb

Fermentation: Natural
Freshly picked ripe cherries are first placed onto raised beds in the greenhouse for a short period to dry, which removes any additional water weight. The semi-dried coffee cherries are then removed from the greenhouse and placed in hermetic bags to allow for a short fermentation period. After fermentation, the cherries are removed from the bags and returned to the greenhouse’s raised beds, where they dry slowly and this process enhances the lot’s unique cup profile. For the final drying session, the cherries are moved to raised beds for a short period to be dried under direct sunlight for 25–30 days.

December 19th

Karani AA - Kenya - Washed SL28, SL34, Batian

Region: Kirinyaga

Flavour notes: blackcurrant, rosehip, citrus

Variety: SL28, SL34, Batian

Altitude: 1710m

Story

Located at the edge of the Mt. Kenya forest in Kirinyaga County, the Karani wet mill stands at an impressive altitude of 1,710 meters, benefiting from the fertile, volcanic soil created by the extinct Mount Kenya. It is one of ten factories within the Kabare Cooperative Society, a key player in Kenya's coffee production. Despite challenges such as unpredictable weather and urban encroachment, the cooperative continues to uphold the country’s esteemed coffee reputation, producing some of the world’s most elegant and distinctive coffees.
The predominant Arabica varieties grown in this region are SL28, SL34, and Batian. The farmers, who also cultivate crops like tea, potatoes, bananas, and avocados, deliver their selectively handpicked, ripe cherries to the factory, where strict quality controls are enforced under the leadership of David Mwendia, the factory manager since 2008. The coffee is fully washed and processed with precision, ensuring only the finest cherries make it to the next stage.
The Karani factory employs 8 permanent staff and hires an additional 20-30 casual workers from the local farming community during peak seasons. These smallholder farmers benefit from deep, nutrient-rich soils, contributing to the complex and distinguished flavors of Kenya's AA-grade coffees, the highest classification based on bean size and minimal physical imperfections.

Transparency

SCA Cup Score: 88

Quantity Purchased:60kg

Farm Gate: 4.79 USD/lb

Free On Board: 6.86 USD/lb

Free On Truck: 9.83 USD/lb

Fermentation: Washed
Coffee cherries are carefully handpicked when ripe and delivered to the factory on the same day for processing. The fully washed process begins with pulping and a 24-hour dry fermentation period, followed by a thorough washing and soaking in clean water. The coffee is then dried meticulously under shade, ensuring an even process that prevents the parchment from cracking. Water for the washing process is sourced from the nearby Ruthagati dam, which also supports the surrounding community and their cattle.

December 17th

Benti Nenka - Ethiopia - Washed Heirloom Varieties

Region: Hambella, Guji

Flavour notes: peach, white grape, black tea, floral

Variety: Heirloom Varities

Altitude: 2170m

Story
This coffee originates from the Benti Nenka village in the Guji Zone of the Oromia region. It grows at elevations ranging from 2000 to 2300 metres above sea level. In this area, coffee farming is deeply rooted in the community's culture and sustains their livelihoods. Most farms are small-scale, typically 1-2 hectares in size.
The coffee cherries are meticulously handpicked by landowners and their families. They practise intercropping, combining coffee with other food crops, which optimises land use and provides sustenance for the community. The residents hold great pride in their coffee cultivation.

Transparency

SCA Cup Score: 88.5

Quantity Purchased:30kg

Free On Board: 3.91 USD/lb

Free On Truck: 6.95 USD/lb

Fermentation: Washed
Coffee cherries are carefully handpicked when ripe and delivered to the washing station on the same day for processing. The washed process begins with pulping and a 24-hour dry fermentation period, followed by a thorough washing and soaking in clean water. The coffee is then dried meticulously on raised drying tables, ensuring an even process that prevents the parchment from cracking.

December 15th

Finca Carrizal - Costa Rica - Red Honey Laurina

Region: Valle Central

Flavour notes: melon, almond, pear

Variety: Laurina

Altitude: 1500m

Story

Finca Carrizal, a beautiful coffee estate in Costa Rica's Central Valley, is a model of sustainable and innovative coffee production. Situated between the Barva and Poás volcanoes, it enjoys fertile volcanic soils and a favorable climate for specialty coffee cultivation. The farm is bordered by two clear rivers and surrounded by 15% conservation forest, preserving local biodiversity.

Owned by Rodolfo Boillat, a third-generation coffee producer, and his daughter Ariela Boillat, the fourth generation, Finca Carrizal continues a legacy of excellence. They grow a variety of coffee plants, including Caturra, Catuai, Typica, SL28, and Laurina (like this lot). These varieties are processed using washed, honey, and natural methods, with a special focus on honey processes like black and red honey.

We are proud to have purchased the entire lot of Finca Carrizal's Red Honey Laurina. Laurina is a rare, low-caffeine variety of Arabica coffee with origins on Réunion Island, near Madagascar. This coffee contains only ⅓ of the caffeine of regular Arabica, lending it a naturally sweet taste (caffeine has a bitter flavor). Known as Bourbon Pointu for its elongated, pointed shape and origin on the island of Bourbon (modern Réunion), Laurina’s lower caffeine makes it challenging to grow and harvest, enhancing its rarity and appeal.

Transparency

SCA Cup Score: 88.75

Quantity Purchased: 118kg

Free On Board: 8.50 USD/lb

Free On Truck: 9.91 USD/lb

Fermentation: Red Honey

Processing begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 30% of the mucilage. The cherries are spread on patios and raised drying beds and are carefully monitored and turned periodically to ensure uniform drying over several weeks. As the mucilage dries, it takes on a reddish hue, indicating the sugar content and level of fermentation. Once dried to the desired moisture content, the mucilage is removed, and the beans are sorted and allowed to rest to stabilize moisture and mature the flavors.

December 13th

Kianjogu AA - Kenya - Washed SL28, SL34, Batian

Region: Kirinyaga

Flavour notes: blackcurrant, peach, lime

Variety: SL28, SL34, Batian

Altitude: 1800m

Story
Kianjogu, located in the heart of Nyeri County, sits between the highlands of Mount Kenya and the Aberdare ridges at an altitude of 1,800 meters above sea level. It is one of 11 washing stations under the Rutuma Cooperative Society, and has over 800 members. Farmers here predominantly cultivate SL28 and SL34 varieties of coffee. The rich clay loam soil of the region, coupled with the favorable climate on the western slopes of the Aberdare range, forms an ideal environment for coffee production, with flowering from February to April and harvest between October and January.
Farmers in this region typically practice mixed farming on small plots of around 0.25 hectares, growing food crops such as maize, beans, potatoes, and vegetables alongside coffee for family consumption. Kianjogu’s factory employs 11 permanent workers, with an additional 20 to 30 casual laborers brought in during peak harvest season to assist with coffee processing. The factory’s name, rooted in Kikuyu, translates to "a place where elephants can be found," reflecting the area’s deep connection to its natural surroundings.

Transparency

SCA Cup Score: 88

Quantity Purchased:60kg

Farm Gate: 4.79 USD/lb

Free On Board: 6.86 USD/lb

Free On Truck: 9.83 USD/lb

Fermentation: Washed
Coffee cherries are carefully handpicked when ripe and delivered to the factory on the same day for processing. The fully washed process begins with pulping and a 24-hour dry fermentation period, followed by a thorough washing and soaking in clean water. The coffee is then dried meticulously under shade, ensuring an even process that prevents the parchment from cracking. Water for the washing process is sourced from the nearby Ruthagati dam, which also supports the surrounding community and their cattle.

December 11th

Guama AA - Kenya - Washed SL28, SL34, Batian

Region: Kirinyaga

Flavour notes: blackberry, rhubarb, mandarin

Variety: SL28, SL34, Batian

Altitude: 1620m

Story
The Guama Coffee Washing Station, or “factory” as it’s called locally, is owned and operated by the Baragwi Farmers’ Cooperative Society. Established in 1986, this factory brings together over 1,380 smallholder farmers, each cultivating around 400 coffee bushes. The washing station is located in Kirinyaga County, a region nestled along the lower slopes of Mt. Kenya, where the rich, volcanic soils and high elevation create ideal conditions for coffee farming.
Mt. Kenya, the second-highest peak in Africa, is surrounded by a vast national forest that nourishes the surrounding lands with mineral-rich soil, making it one of the world’s premier coffee-producing areas. Kirinyaga County, known for its consistently high-quality coffee, shares its reputation with neighboring Nyeri. Together, these regions produce coffees with bright, fruit-forward profiles, often tasting of berries and citrus.
Kenya’s coffee industry is structured around a cooperative system, where members vote on key decisions related to marketing, milling, and profit allocation. Guama is one of twelve factories within the Baragwi Cooperative Society, and despite challenges like delayed payments and multiple intermediary costs cutting into profits, farmers here still benefit from the competitive pricing of their exceptional coffees. While most farmers also rely on other forms of income, the high quality of Kirinyaga coffee ensures that even smallholders with a few hundred trees maintain a stable, middle-class lifestyle through their coffee production. This blend of smallholder dedication, high elevation, and fertile volcanic soils combines to create some of the most beloved coffees in Kenya, a testament to the region’s unique terroir and the resilience of its farming communities.

Transparency

SCA Cup Score: 88

Quantity Purchased:60kg

Free On Board: 6.86 USD/lb

Free On Truck: 9.83 USD/lb

Fermentation: Washed
Coffee cherries are carefully handpicked when ripe and delivered to the factory on the same day for processing. The fully washed process begins with pulping and a 24-hour dry fermentation period, followed by a thorough washing and soaking in clean water. The coffee is then dried meticulously under shade, ensuring an even process that prevents the parchment from cracking. Water for the washing process is sourced from the nearby Ruthagati dam, which also supports the surrounding community and their cattle.

December 9th

Pedro Guzmán - Mexico - Garnica Washed

Region: Chiapas

Flavour notes: honey, mango, apple

Variety: Garnica

Altitude: 1600m

Story

Pedro Guzmán Jiménez is a gentle man with a big personality—kind and courageous—who witnessed the arrival of coffee cultivation in his Tenejapa and has remained loyal to it. Pedro lives by a simple philosophy: when he plants, he nurtures the land; when he works in the coffee fields, he supports his family; and when he harvests, he strengthens his community. This harvest marks our first collaboration with Caféología (our export partner).

Garnica variety is a cross of Mundo Novo and Caturra that was developed in Jalapa, Veracruz, Mexico in the 1960’s by Mexican Institute of Coffee (INMECAFE)

Transparency

SCA Cup Score: 88

Quantity Purchased: 50kg

Free On Board: 6.20 USD/lb

Free On Truck: 9.83 USD/lb

Fermentation: Washed

The fermentation of the coffee lot began with a careful process of flotation and denaturation, followed by the immediate depulping of the cherries. Fermentation was carried out in parchment for 24 hours in a covered plastic container, allowing for proper control of the conditions. Subsequently, the coffee was sun-dried for six days, with interruptions due to rain, ensuring that its unique characteristics and flavors were preserved.

December 7th

Finca El Alto - Costa Rica - White Honey SL28

Region: Rivas, Chirripó, Provincia de San José

Flavour notes: apricot, red apple, black tea

Variety: SL28

Altitude: 1700m

Story

Nestled in the rugged hills of Chirripó, Costa Rica, Finca El Alto is part of a coffee-growing region celebrated for its pristine microclimates and innovative processing methods. Owned and run by Eugenio Portuguez Hernández, the farm has consistently achieved acclaim for its high-quality coffee, frequently appearing in the prestigious Cup of Excellence competitions. This lot is made solely using the SL28 coffee variety. Single tree selections made at Scott Laboratories (established by the colonial British government in Kenya in 1922, it conducted agricultural research, as well as provided technical advice and training to Kenyan farmers) during the period of 1935-1939 were prefixed SL. SL28 belongs to the Bourbon genetic group, and was selected and bred for its drought resistance as well as its outstanding high cup quality. SL28 is one of the most well-known and prized coffee varieties of Eastern Africa. Over the years, it has spread from Kenya to other parts of Africa as well as Central and South America, and most importantly, Hermes' farm, where it maintains it bright, syrupy texture and elegant cup profile, but with a Costa Rican twist.

The farm was acquired in 1990 and started its trasformation into a coffee farm the same year; previously the farm was cattle pasture. Coffee production has been a family tradition for many years and for several generations.

El Alto is also part of Los Crestones, a community-owned micro-mill in Chirripó, Costa Rica. exemplifies innovation and sustainability in specialty coffee. Managed by APROCONPI (Asociación de Productores y Productoras Conservacionistas de La Piedra de Rivas), the mill supports several family-run farms. Los Crestones helps its members produce exceptional microlots using advanced facilities and diverse processing methods. Sustainability is at the heart of Los Crestones’ operations, with eco-friendly practices like solar-powered drying, water-efficient processing, and organic farming promotion. These initiatives protect Chirripó’s unique biodiversity and align with Costa Rica’s broader goals of environmental stewardship. Neon is proud to partner with Los Crestones for a second consecutive year, and to share our commitment to transparency and excellence.

 

Transparency

SCA Cup Score: 89

Quantity Purchased: 69kg

Free On Board: 8.50 USD/lb

Free On Truck: 9.91 USD/lb

Fermentation: White Honey

Processing begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 20% of the mucilage. The cherries are spread on patios and raised drying beds and are carefully monitored and turned periodically to ensure uniform drying over several weeks. As the mucilage dries, it takes on a white hue, indicating the sugar content and level of fermentation. Once dried to the desired moisture content, the mucilage is removed, and the beans are sorted and allowed to rest to stabilize moisture and mature the flavors.

 

December 5th

Finca El Alto - Costa Rica - White Honey Typica

Region: Rivas, Chirripó, Provincia de San José

Flavour notes: apricot, praline, floral

Variety: Typica

Altitude: 1700m

Story

Nestled in the rugged hills of Chirripó, Costa Rica, Finca El Alto is part of a coffee-growing region celebrated for its pristine microclimates and innovative processing methods. Owned and run by Eugenio Portuguez Hernández, the farm has consistently achieved acclaim for its high-quality coffee, frequently appearing in the prestigious Cup of Excellence competitions. Typica is a legendary coffee variety known for its elegant cup profile, sweetness, and delicate acidity and florality. This coffee spread from Ethiopia through Yemen, India, and eventually the Americas, shaping the history of coffee cultivation. At El Alto, Typica thrives in the farm’s volcanic soils and high altitudes, delivering exceptional complexity with delicate sweetness and refined acidity. Though less common today, it remains prized for its classic flavour and historical significance.

The farm was acquired in 1990 and started its trasformation into a coffee farm the same year; previously the farm was cattle pasture. Coffee production has been a family tradition for many years and for several generations.

El Alto is also part of Los Crestones, a community-owned micro-mill in Chirripó, Costa Rica. exemplifies innovation and sustainability in specialty coffee. Managed by APROCONPI (Asociación de Productores y Productoras Conservacionistas de La Piedra de Rivas), the mill supports several family-run farms. Los Crestones helps its members produce exceptional microlots using advanced facilities and diverse processing methods. Sustainability is at the heart of Los Crestones’ operations, with eco-friendly practices like solar-powered drying, water-efficient processing, and organic farming promotion. These initiatives protect Chirripó’s unique biodiversity and align with Costa Rica’s broader goals of environmental stewardship. Neon is proud to partner with Los Crestones for a second consecutive year, and to share our commitment to transparency and excellence.

Transparency

SCA Cup Score: 87

Quantity Purchased: 69kg

Free On Board: 8.50 USD/lb

Free On Truck: 9.91 USD/lb

Fermentation: White Honey

Processing begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 20% of the mucilage. The cherries are spread on patios and raised drying beds and are carefully monitored and turned periodically to ensure uniform drying over several weeks. As the mucilage dries, it takes on a white hue, indicating the sugar content and level of fermentation. Once dried to the desired moisture content, the mucilage is removed, and the beans are sorted and allowed to rest to stabilize moisture and mature the flavors.

December 3rd

Wote Konga - Ethiopia - Natural Heirloom Varieties

Region: Wote Konga, Yirgacheffe

Flavour notes: pomegranate, apple, rose

Variety: Heirloom Varities

Altitude: 2200m

Story
Konga is a village in Ethiopia’s Yirgacheffe district, part of the Southern Nations, Nationalities Peoples' (SNNP) region. Yirgacheffe has earned a global reputation for producing some of the most complex and sought-after coffees in the world. Its high elevations of up to 2,200 meters, fertile soils, consistent rainfall, and generations of local knowledge create ideal growing conditions. Known especially for its clean, floral, and acidity-driven washed coffees, as well as sun-dried lots bursting with fruit and berry flavours, Yirgacheffe is regarded as a benchmark for quality and distinction.
In Konga, about 600 smallholder farmers, each typically managing less than a hectare of land, deliver freshly harvested cherries to a privately owned communal wet mill in Wote. Farms here resemble “coffee gardens,” interplanted with crops like bananas, and usually hold fewer than 1,500 trees per hectare. With most trees yielding just 100–200 grams of green coffee annually, the work is highly labour-intensive. Farming is largely organic by default, with composting widely practiced, although pruning is less common.
The coffee itself is made up of a diverse mix of cultivars, collectively known as Ethiopian Heirloom. These varieties trace their lineage back to Ethiopia’s native coffee forests, consisting of countless local Typica hybrids alongside newer improved strains. Together, these unique genetics, combined with the region’s terroir and traditional farming methods, produce coffees that are celebrated worldwide for their unmatched clarity, vibrancy, and complexity.

Transparency

SCA Cup Score: 88.5

Quantity Purchased:30kg

Free On Board: 4.01 USD/lb

Free On Truck: 7.05 USD/lb

Fermentation: Natural
Farmers selectively handpick coffee cherries and deliver them to the washing station. At the station, employees hand sort incoming cherry to remove any under or over ripe, or damaged cherries.
The selected cherries are then laid out to dry in thin layers on raised beds for approximately 21 days. The station has 89 drying beds and each bed is marked with a code that makes it simple to keep track of traceability and processing status.


December 1st

Fugi Ikizere - Rwanda - Natural Red Bourbon

Region: Nyaruguru 

Flavour notes: blackberry, cherry, brown sugar

Variety: Red Bourbon

Altitude: 1850m

Story

Being a single mother in a patriarchal society like Rwanda is quite challenging and they frequently face a lot of stigma, isolation and depression. In order to support single mothers, Baho Coffee Company initiated a solidarity group where single mothers could join together over coffee farming and also find friendship and hope. The women chose the name “Ikizere” for their group because it means “hope” in Kinyarwanda and that is what they felt the group represented.

Ikizere women’s group meets regularly to share their experiences, learn from each other and their successes. Baho supports the women with training in Good Agricultural Practices (GAP), coffee cultivation and high-quality processing. Baho also provides training in other skills including financial literacy, weaving and animal husbandry to help women diversify their income and be successful.

Through Baho, Ikizere members receive good prices for their cherry and are able to market their coffee as women-produced, which adds value for growers and roasters alike. Members receive price premiums for their high-quality coffee and their women-produced status. The women also receive health care and short-term loans for family needs and Baho helped build a source of clean drinking water in their community that everyone can access.

Ikizere has become so successful, that married women are now requesting to join the group so that they can access the benefits the single mothers in the group now have. Ikizere’s single mothers have chosen to share their successes and have welcomed other women into their group.

Transparency

SCA Cup Score: 88.5

Quantity Purchased:30kg

Free On Board: 5.89 USD/lb

Free On Truck: 9.28 USD/lb

Fermentation: Natural
During the harvest season, cherry is selectively handpicked by female farmers and their families. At intake, staff sort cherry by hand and then float the cherry to check for density. The station accepts the cherry that passes both visual hand sorting and floating. Sorting work consumes over 70% of seasonal labor, but Rusatira Emmanuel, founder and owner of Baho Coffee Company, knows it is worth it.

After sorting and intake, cherry is moved to raised beds. Workers rake drying cherry frequently to ensure even drying. Rusatira says he drew inspiration about drying from cooking methods. “When you take meat and you put it on charcoal, after 20 min you have your meat ready. But in an oven, it would take 45 minutes. If you put it in hot ash, it may take two hours. When you taste these three meats, there's a difference in the taste,” he says. “I have this kind of thinking that coffees that dry slowly, the taste and lifespan of this coffee may be longer and more delicious than the coffee that dries for 10-12 days in sun.” In total, the cherry dries under careful scrutiny for an average of 52 days.

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