Producer: Frinsa Collective
Region: West Java
Elevation: 1700 Meters
Cultivar: Field Blend
Process: Honey
Notes: White Grapes, Persimmon, Papaya, Tart Cherry
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Frinsa Estate is a family-owned specialty coffee program in the Bandung Highlands of West Java, Indonesia, founded by Wildan Mustofa and Atieq Mustikaningtyas. Today, their son Fikri Mustofa is stepping into a leading operational role, carrying the family project into its next generation.
Frinsa was established in 2012 in response to landslides and flooding caused by deforestation and poor agricultural practices in the highlands. Their mission is to produce exceptional coffee while restoring environmental stability and creating a sustainable future for the region.
In addition to their own farms, Frinsa works with selected smallholder farmers and outgrowers, collecting and processing cherries under direct supervision. These coffees are marketed as the Frinsa Collective, extending the estate’s standards of quality, traceability, and post-harvest control while providing partner farmers with better market access and price stability.
Coffee is grown primarily under shade, with a strong focus on soil health, erosion control, composting, wastewater treatment, and minimal forest disturbance. This combination of environmental responsibility, technical expertise, and family tradition has made Frinsa one of Indonesia’s most respected specialty coffee producers.
We are super excited to offer our first coffee selections from the Island of Java with three unique processing methods. Frinsa Honey Tempe is fermented in cherry for two days before being depulped and dried as a honey process. The Frinsa Natural undergoes a longer four-day fermentation in cherry before it is dried like a traditional natural processed coffee. The Frinsa Anaerobic Lactic Natural takes a more experimental approach, with three days of anaerobic fermentation (full cherry) in sealed containers using Lactobacillus strains to produce a modern take on natural processed coffee.
Region: Huehuetenango
Elevation: 1750 meters
Cultivar: Caturra, Bourbon
Process: Washed
Notes: Creme Brulee, Poached Pear, Apricot
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Aurelio Villatoro is one of the premier producers in Guatemala. His farms, La Esperanza and Villaure, produce some of the most sought-after coffees in the world and are frequent prize winners in the Guatemala Cup of Excellence competitions. The Villatoro family is a coffee powerhouse with many members producing great coffees and following the example set by Aurelio. His passion for producing coffee and sharing his knowledge with the next generation of coffee growers is admirable to say the least.
At Finca La Esperanza on Hoja Blanca, Aurelio continues the tradition of crafting exceptional washed coffees. Finca La Esperanza, which was founded in 1958, is a testament to the many generations that the Villatoro family has devoted to working in coffee. Aurelio’s journey began as a mechanic, but his heart always belonged to coffee. Returning to his father's farm, he embarked on a mission to carry forward the legacy. In 1986, he established "Villaure," a blend of his first and last names. Despite modest beginnings, his boundless enthusiasm and dedication led to increased productivity and the acquisition of more farmland. Since 2002, the family has garnered numerous national and international accolades for their outstanding coffees.
The meticulous care at every stage of production is what really sets the Villatoro family’s coffees apart. From cherry selection to the drying process, each step is guided by ever-higher standards. This dedication culminates in coffees of exceptional flavor and quality. The legacy of the Villatoro family is one of resilience, hard work, and an enduring passion for coffee. Their coffees are not just a product; they are a testament to a proud tradition of excellence.
Producer: Abel Salinas
Farm: Finca Arashi
Region: Loja
Elevation: 1,890 meters
Cultivar: Typica Mejorado
Process: Washed
Notes: Cider Mill Donut, Green Jolly Rancher, Allspice, Apricot Jam
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Produced by Abel Salinas, this lot is our first coffee offering from Ecuador, and one of the rarest coffees we’ve had the opportunity to roast. Finca Arashi is located in Saraguro, Loja, where Abel grows coffee at 1,890 m.a.s.l. across 7 hectares. The majority of his production is the exotic Typica Mejorado, a variety known for its exceptional cup quality and limited production.
This variety is speculated to come from Nestle’s breeding program in Ecuador during the period when the Sidra cultivar was developed. It exhibits many similarities to the Gesha variety in plant structure and has a flavor profile reminiscent of a more complex and intense Typica plant (hence its name, despite no direct genetic relationship). Abel’s dedication to this variety has earned him recognition throughout Loja, including winning Ecuador’s 2021 Cup of Excellence.
Abel processes this Typica Mejorado as a washed coffee, de-pulping the cherries before a 24-hour dry fermentation. After washing, the coffee is dried in a greenhouse for approximately 15 days, with constant movement to ensure even drying. The result is a remarkably elegant coffee that showcases the unique character of Typica Mejorado and the high-altitude terroir of Loja. This coffee is exceptionally rare, and we were fortunate to be allotted around 200 pounds for the season.
Region: Paraiso
Elevation: 1300 meters
Cultivar: Parainema
Process: Washed
Notes: French Toast, Oatmeal Raisin Cookie, Chocolate Fudge, Orange Blossom Honey
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CafeUNO was born as an innovative collaboration between a non-profit organization and small cooperatives, with the goal of creating a more sustainable way to produce and market coffee. Today, it consists of 11 cooperatives and 158 dedicated producers who see specialty coffee and microlots as the most sustainable path forward.
At the center of this project is Williams Alexander Romero Gradiz, a fourth-generation farmer who has managed CafeUNO since 2016. With more than 26 years of experience growing coffee, Williams has guided members toward specialty production, training, and direct connections with buyers. He believes that differentiation and transparency are key to sustainability and under his leadership CafeUNO has built the infrastructure needed to improve quality, increase traceability, and expand access to specialty markets.
CafeUNO’s team includes seven employees who play vital roles in keeping quality consistent. Among them is Gisele, a certified Cinco Estrella cupper, whose work in evaluating coffees and improving cup scores ensures that each lot meets the high standards CafeUNO has become known for. The cooperative continues to innovate with washed, honey, and natural processes while supporting younger farmers through programs that encourage new generations to stay engaged in coffee production.
The lot we are offering this year is a curated blend of microlots from 10 to 12 farmers, chosen for their cup quality and flavor profile. This lot also showcases the Parainema coffee variety, which has become very successful with producers in Honduras for its productivity, resilience to pests and disease, and good cup quality. We have loved it so much that it has become a core component in our Helios and Titan blends; and now we are thrilled to showcase it as a standalone single-origin.
Looking ahead, CafeUNO has set ambitious goals for 2025, including increasing production by 15 percent, integrating 20 new young producers, and expanding differentiated lots with special processing. For us, this coffee represents more than flavor. It reflects a partnership rooted in transparency, innovation, and shared values. We are proud to grow alongside CafeUNO and the producers of Paraiso, and we are excited for you to taste the results of their dedication.
Producers: Smallholder Farmers. SNAP Specialty Coffee
Region: Yirgacheffe
Elevation: 2,200 meters
Cultivar: Heirloom Korume & Wolisho
Process: Washed
Notes: Lemoncello, Blackberry, Lilac, Strawberry Shortcake
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This is our third year roasting the washed Chelbesa One lot from the washing station that shares its name. It is located in the Gedeb Zone of Yirgacheffe sitting at 1,950-2,200 meters above sea level. Approximately 1,000 farmers contribute cherry to this washing station. On average, these farmers have 2-3 hectares of land and grow traditional heirloom varieties of Korume and Wolisho.
When the farmers deliver their freshly harvested cherries to the washing station, the coffee is floated to remove defective cherries then depulped. This washed lot is unique in that the coffee is allowed to dry ferment for 2-3 days after depulping. Washed coffee usually undergoes a much shorter fermentation in water. The extended dry fermentation increases the tropical fruit and herbaceous flavors in this coffee and adds to its overall intensity and sweetness. It is then dried on raised beds for one to two weeks.
SNAP Specialty Coffee owns the Chelbesa Washing Station and 7 other wet mills around Ethiopia. SNAP focuses on three pillars of consistency, education, and sustainability. Last year, agronomists from SNAP trained more than 6,000 farmers on land & nursery management and climate smart agriculture that focuses on crop diversification and intercropping.
Region: Mt. Elgon
Elevation : 1850 meters
Variety: SL14, SL28, SL34, Nyasaland, KP142, KP630
Process: Washed
Notes: Maple Brown Sugar Oatmeal, Roasted Almonds, Orange Rind
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From the slopes of Mt. Elgon in eastern Uganda, the Sironko washing station produces coffees that showcase the balance of rich volcanic terroir and meticulous processing. The facility sits at 1,250 meters above sea level and receives cherries from farms reaching up to 1,850 meters. Sironko Coffee works with thousands of smallholder farmers who cultivate arabica coffee along the mountain’s expansive slopes. The combination of volcanic soil, high elevation, abundant sunshine, and steady rainfall creates the ideal environment for coffees with vibrant sweetness, deep fruit character, and fine cup clarity.
Uganda also holds a special place in Hyperion’s history as the destination of our very first origin trip. Coffees from this region continue to carry a deep sentimental value for us, representing the early relationships, experiences, and sense of responsibility that helped shape our approach to sourcing and roasting coffee.
At harvest, selectively hand-picked cherries are delivered to the washing station where they undergo careful sorting and density grading to identify the highest quality lots. After depulping and washing, the coffee is mechanically dried using a series of temperature-controlled drying chambers designed to preserve quality and consistency. This innovative drying approach minimizes the risk of defects often associated with traditional fermentation and sun drying while maintaining the coffee’s clean structure and crisp cup profile.
In the cup, expect comforting notes of maple brown sugar oatmeal, roasted almonds, and orange rind with balanced sweetness and a smooth, easy finish.
