Your Cart is Empty
Jack Simpson's 2024 WBC Coffee Selection
Panama - Finca Deborah
Jackrecommends serving as an espresso, like he did on the WBC stage.
Recipe | 20g in, 45g out with a 28 second extraction
Can also be enjoyed as filter.
Introducing our Gesha from Finca Deborah, nestled in the
mist-covered Volcan region. At 1925 meters above sea level,
the trees benefit from the cool temperatures, enhancing sugar
concentration in the cherries. This Gesha undergoes a unique
nitrogen maceration process, spending over 50 hours in
sealed tanks, resulting in tasting notes of black grape, Sangria, plum, and black tea. We selected this coffee for its exceptional flavour profile, crafted by producer Jamison Savage and the unparalleled conditions of the rainforest environment.
Varietal | Gesha
Process | Nitrogen Maceration
Altitude | 1925 MASL
Roast date 16/05/22
Panama - Mario - Hacienda La Esmeralda
Jackrecommends serving as a filter.
Recipe | 20g of coffee, 300g of water. Brew time of 2-3 minutes
Jack suggests for the water temperature to be lower than normal, between 88-92 °C.
Can also be enjoyed as an espresso.
Hacienda La Esmeralda is a coffee farm that has become iconic for rediscovering Gesha in 2004. This coffee variety’s unique flavours and aromatics were discovered through a combination of altitude and lot separation. This lot comes from the Mario plot located in Jaramillo Farm. The Jaramillo mountain air is wet and cold, perfect for making the aromatics of the Gesha variety sing; we tasted the rich sweetness of moon drop grapes and pink fairy floss paired with the gentle essence of white peach.
Varietal | Gesha
Process | Natural
Altitude | 1800 MASL
Roast date 16/05/22
Panama - Montana - Hacienda La Esmeralda
Jackrecommends serving as a filter.
Recipe | 20g of coffee, 300g of water. Brew time of 2-3 minutes
Jack suggests for the water temperature be between 93-95 °C.
Can also be enjoyed as an espresso.
Hacienda La Esmeralda is a coffee farm that has become
iconic for rediscovering Gesha in 2004. This coffee variety’s
unique flavours and aromatics were discovered through a
combination of altitude and lot separation. This Montana
Enero micro-lot comes from a small section of the Canas
Verdes Farm, grown at over 1800 meters in the rich volcanic
soils of Boquete where 16-year-old trees. We tasted a complex coffee with a sweet, fruity, and floral character accompanied by bright citrus notes.
Varietal | Gesha
Process | Washed
Altitude | 1800 MASL
Roast date 16/05/22
Colombia - Jardines Del Eden
Jackrecommends serving as a filter.
Recipe | 20g of coffee, 300g of water. Brew time of 2-3 minutes
Jack suggests for the water temperature to be lower than normal, between 88-92 °C.
Can also be enjoyed as an espresso.
Produced by Felipe Arcilla, this boutique varietal thrives in
unique microclimates, terroir, and high altitudes. He and
his brother Carlos have always yearned to have a place
dedicated to unique and rare coffee species and ‘Jardines
del Eden’ was the perfect choice. This coffee was carefully hand-picked in order to use only the ripest cherries, later hand sorted to remove any defects. Coffee is sundried on raised beds under temperature-controlled conditions until the ideal moisture content is achieved. We tasted a delightful combination of fruity flavours in this coffee.
Varietal | Gesha
Process | EF2 Natural
Altitude | 1800 MASL
Roast date 16/05/22
Colombia - Finca Zarza
Jackrecommends serving as a flat white, like he did on the WBC stage.
Recipe | 20 in, 32g out with a 25 second extraction. Add in 80g of steamed milk.
Can also be enjoyed as an espresso or filter.
Jonathon and his brother are the fourth generation of a
traditional coffee-growing family dedicated to their
passion for coffee and beekeeping. Jhonathon has always been motivated by experimental processing techniques, pushing his production into specialty through his drive to learn and explore. Paired with the 'Thermal Shock' process, the coffee is anaerobically fermented and washed with hot and cold water to open the pores of the coffee. This results in intense fruit flavours such as cherry and raspberry in the cup.
Varietal | Pacamara
Process | Thermo Shock
Altitude | 1925 MASL
Roast date 16/05/22
Colombia - Sidra - El Diviso
Jack used this coffee last year at the 2023 WBC for both his espresso and milk course.
Try it as a filter.
Recipe | 20g of coffee, 300g of water. Brew time of 2-3 minutes
Jack suggests for the water temperature to be lower than normal, between 88-92 °C.
El Diviso employs a meticulous process, beginning with perfectly ripe cherries and a thorough hypochlorite wash. The cherries undergo a 48-hour oxidation at a controlled temperature between 30-40 degrees. The thermal shock occurs when cherries are washed at 32 degrees before proceeding to a 24-hour anaerobic fermentation and a subsequent hot water wash at 60 degrees and then dried on raised African beds. This coffee offers a rich and complex flavor profile. We tasted the deep sweetness of black cherry and blood plum, complemented by the richness of cacao. Notes of red wine add a sophisticated layer, creating a bold and satisfying cup.
Varietal | Sidra
Process | Thermo Shock
Altitude | 1925 MASL
Roast date 16/05/22
Ethiopia - Natural - Gesha Village
Jackrecommends serving as a filter.
Recipe | 20g of coffee, 300g of water. Brew time of 2-3 minutes
Jack suggests for the water temperature to be lower than normal, between 88-92 °C.
Can also be enjoyed as an espresso.
In the far western reaches of Ethiopia lie the dense, wildly
sprouting jungles of the West Omo zone. It’s a place of stunning natural beauty, where one can take in the expanse of the ancient, sprawling forest from a high-extending plateau. This breathtaking landscape is home to Gesha Village Coffee
Estate, the 471-hectare coffee farm. This has been a labour of
love, producing coffees as awe-inspiring as the surroundings in the past 11 years. We tasted extraordinary vibrant and fruity flavours with a hint of floral complexity in this coffee.
Varietal | Gesha
Process | Natural
Altitude | 1900-2100 MASL
Roast date 16/05/22
Ethiopia - Washed - Gesha Village
Jack recommends serving as a filter.
Recipe | 20g of coffee, 300g of water. Brew time of 2-3 minutes
Jack suggests for the water temperature to be lower than normal, between 88-92 °C.
Can also be enjoyed as an espresso.
In the far western reaches of Ethiopia lie the dense, wildly
sprouting jungles of the West Omo zone. It’s a place of stunning natural beauty, where one can take in the expanse of the ancient, sprawling forest from a high-extending plateau. This breathtaking landscape is home to Gesha Village Coffee
Estate, the 471-hectare coffee farm. This has been a labour of
love, producing coffees as awe-inspiring as the surroundings in the past 11 years. We found that this coffee presents a harmonious blend of jasmine, apple tea, guava, caramel, white peach, and apricot.
Varietal | Gesha
Process | Washed
Altitude | 1900-2100 MASL
Roast date 16/05/22
Ethiopia - Experimental Natural - Gesha Village
Jackrecommends serving as a filter.
Recipe | 20g of coffee, 300g of water. Brew time of 2-3 minutes
Jack suggests for the water temperature to be lower than normal, between 88-92 °C.
Can also be enjoyed as an espresso.
In the far western reaches of Ethiopia lie the dense, wildly
sprouting jungles of the West Omo zone. It’s a place of stunning natural beauty, where one can take in the expanse of the ancient, sprawling forest from a high-extending plateau. This breathtaking landscape is home to Gesha Village Coffee
Estate, the 471-hectare coffee farm. This has been a labour of
love, producing coffees as awe-inspiring as the surroundings in the past 11 years. We found that this coffee presents a harmonious blend of jasmine, apple tea, guava, caramel, white peach, and apricot.
Varietal | Gesha
Process | Experimental Natural
Altitude | 1900-2100 MASL
Roast date 16/05/22