Ethiopia • Sidama
Ranked #6 in the Natural Category at the Taste of Harvest (TOH), this lot comes from Buku Abel in Sidama and is grown at around 2,000m with the 74158 variety.
Taste of Harvest, organised by the African Fine Coffees Association, is one of East Africa’s major annual green coffee competitions. Each producing country selects its best coffees through national judging, with top lots progressing to regional competition — making it an important platform for recognising quality across African origins.
Buku Abel has become one of the standout names in recent TOH competitions, and this lot shows why.
Processed as a Natural, the coffee keeps a vivid fruit character while maintaining impressive clarity. Blueberry sweetness leads the cup, followed by bright lemon and bergamot, with tangerine bringing a clean citrus finish.
Bright, juicy and very Ethiopian — but with the structure of a competition lot.
Flavour Notes
Blueberry
Lemon
Bergamot
Tangerine
Extremely limited. And we mean extremely.
This is not a coffee we expect to have around for very long.
GESHA VILLAGE AUCTION • GVA.20
Surma Gesha 1931 – Honey
This lot comes directly from the 2026 Pride of Gesha Auction, the tenth edition of Gesha Village’s annual auction and one of the most tightly curated releases from the estate.
Only 34 lots were selected for this year’s auction across the entire farm, representing different varieties, processes and expressions of Gesha Village. Each lot is auctioned individually, with the winning bidder securing the entire lot.
GVA.20 comes from Surma, one of Gesha Village’s Gesha 1931 blocks, grown between 1,911–2,069m.
Processed as a Honey, it combines the elegance and transparency of Ethiopian Gesha with a fuller sweetness and fruit-driven structure.
The cup opens with delicate florals, followed by bright passion fruit and orange, then layers of ripe berries underneath.
Rare, expressive and genuinely difficult to replace once it’s gone.
Flavour Notes
Floral · Passion Fruit · Berries · Orange
El Burro is part of Lamastus Family Estates, a four-generation coffee-growing family in Panama whose history dates back to 1918.
Located in the highlands of Chiriquí, the estate is surrounded by native cloud forest and young volcanic soils, with part of the land connected to the protected environment of Volcán Barú National Park. Its southern location gives El Burro a noticeably different microclimate from the family's other estates, creating a distinct expression of Panamanian Geisha.
This lot is naturally processed, allowing the fruit to dry around the seed and build a fuller, sweeter profile while retaining the clarity and structure we look for in high-elevation Geisha.
Juicy, fruit-driven and incredibly lively, with ripe grape sweetness and layers of fresh berries.
Flavour Notes
Juicy
Grapes
Berries
100g bag
Another Yunnan Geisha joins the line-up.
This lot comes from Lao Bai (老白) the designer of RF dripper at Chuai Nao Rui Mao Coffee Lab, and placed #22 in the 2026 Yunnan Cup of Excellence.
Grown at around 1,600m, this Geisha is processed as a honey process. What stood out to us immediately was the floral intensity — a very clear, almost perfume-like jasmine character, followed by the sweetness of Muscat grape and ripe peach.
A very expressive example of how Yunnan-grown Geisha is continuing to develop — floral, clean, and unmistakably sweet.
Yunnan, China
1,600m
Geisha
Honey Process
2026 Yunnan COE #22
Flavour Notes
Strong Jasmine
Muscat Grape
Peach
Ethiopia • Sidama
2,100m
74158
Zero Fermentation Washed
No fermentation. Literally.
This lot from Bombe, Sidama takes washed coffee back to its simplest form. Once the cherries are harvested, they’re depulped and the mucilage is removed immediately — no fermentation stage at all — before being dried on raised beds under shade.
It sounds almost suspiciously simple, especially in a world where coffee processing seems to gain another fermentation step every year.
But that’s exactly what makes this lot interesting.
Without fermentation doing the talking, the character of the 74158 variety and its terroir comes through with remarkable clarity. The cup is bright, delicate and extremely clean: fresh green grape sweetness, soft frangipani florals and a crisp citrus finish.
Sometimes doing less really does give you more.
Flavour Notes
Green Grape
Frangipani
Citrus
Available at killbean.co.uk
This might be the most mysterious Yunnan Geisha we’ve ever come across.
MYSTERY ESTATE • Geisha
Washed
Yunnan • Lincang
Is it a Geisha from Mystery Estate, or simply a Geisha from an unknown estate?
Honestly, we’re still not entirely sure.
What we do know is that it comes from Lincang in western Yunnan, grown at 1,650–1,700m, where the region’s low-latitude, high-altitude climate creates ideal conditions for slow cherry development.
Walking through the farm, coffee trees sit among the misty mountains of Lincang, where coffee cultivation has continued to grow since its introduction to the region in the 1950s.
This washed Geisha is a particularly clean expression of Yunnan. Rather than heavy fermentation or processing character, it shows the variety itself: jasmine and roselle florals up front, followed by bright citrus and a juicy, refreshing acidity.
A mysterious coffee. Fortunately, it tastes less confusing than its name.
Flavour Notes
Jasmine
Roselle
Citrus
Juicy
Sidra is so last season.
Which probably explains why we like it.
We’ve never been particularly good at following trends. We’d rather roast coffees because they taste incredible, not because someone on the internet decided they’re fashionable this month.PATIO BONITO • Sidra
Washed
Colombia • Caldono, Cauca
Patio Bonito is managed by Carlos Trujillo and his daughter Paola in Caldono, Cauca. Across 11 hectares, the farm is home to around 47,000 coffee trees and cultivates 13 different varieties, reflecting the family’s commitment to both diversity and quality.
Located in Colombia’s renowned coffee-growing region, Patio Bonito continues to refine its processing techniques while building long-term, sustainable partnerships with producers. Beyond producing exceptional coffee, the farm actively supports the next generation of coffee growers, helping strengthen the future of Colombian specialty coffee.
This washed Sidra expresses everything the variety is celebrated for — delicate florals, elegant sweetness and remarkable clarity, with a silky, honey-like finish.
Flavour Notes
Floral
Peach
Violet
Honey
LAS BRISAS • Bourbon Aji 200g
Washed
Colombia • Huila
Las Brisas is a family farm run by Julian and his father Bernardo in Pitalito, Huila, at 1,500–1,600 metres above sea level. Surrounded by mountain streams and abundant natural water sources, the farm cultivates a diverse range of varieties including Gesha, Pink Bourbon, Colombia, Caturra and Bourbon Aji.
A third-generation coffee-growing family, Bernardo is well known in the local community not only for his decades of farming experience, but also as a passionate singer. Julian, a graduate of SENA National Coffee School, focuses on processing innovation, continuously refining washed, honey and anaerobic fermentation techniques to unlock each variety’s full potential.
This washed Bourbon Aji is a beautiful example of that philosophy — remarkably transparent, elegant and intensely floral.
Flavour Notes
Elderflower
Jasmine
Lavender
200g
Produced by Leonidas Jaramillo at 1720m, this Typica Mejorado Natural showcases the elegant and transparent profile that has made Ecuadorian coffees increasingly exciting in recent years.
Typica Mejorado is often recognised for its floral complexity and refined acidity, carrying a profile that sits somewhere between classic Typica structure and the aromatic elegance associated with Geisha.
This lot from El Alisa is delicate yet expressive — opening with soft florals, followed by ripe peach sweetness and a clean grapefruit-like citrus finish.
Bright, elegant and highly approachable.
Flavour Notes
Floral
Peach
Grapefruit
100g
From 2000–2200m at Jurutungo Farm, Nintai applies Hachi’s Symbiotic Process.
A washed Gesha is pulped and then submerged in “mosto” — the active fermentation liquor from a Natural Gesha. This allows the washed coffee to absorb esters, volatiles, and floral precursors from the donor while preserving its structural clarity. After 36 hours in this controlled medium, the coffee is gently washed and dried slowly in a dark-room dehumidification chamber, resulting in florals and fruit depth rarely seen in washed lots.
Flavour Notes:
Bergamot
Peach
Rose Tea
Red Berries
The KillBean Cat has arrived. 🐈
Our new frosted KillBean Cat Cup is here for your summer iced coffee.
Spend £50+ on coffee beans or equipment and get one for free.
Simply add the Cat Cup to your basket first, then use code CAAAAAAT at checkout.
Available while stocks last.
（Please note that the cup may have some minor surface scratches.）
Cascade Fermentation
Another expression of Hachi’s Cascade Fermentation, this lot focuses on harmony rather than intensity. The sequential fermentation stages gradually increase biochemical complexity while maintaining a rounded, balanced cup.
Xùzhāng — “Prelude” — represents the beginning of a story: complete, composed and beautifully structured. Floral aromatics, vibrant citrus and refined sweetness come together in a cup that feels effortlessly balanced.
Flavour Notes
Chamomile
Citrus
Bayberry
Apple
Black Tea
From Thunguri station in Nyeri, this Natural lot is produced by smallholder farmers working with the Rumukia Co-operative. Established in 1967, the station now receives cherries from more than 1,000 farming households, many cultivating only around half an acre of coffee.
Fully ripe cherries are hand-picked, carefully sorted at the station and slowly dried on raised beds. The Natural process brings a more fruit-driven expression to the classic Kenyan profile, while preserving the vivid acidity and structure associated with SL28 and SL34.
Floral and intensely tropical, with ripe pineapple, passionfruit and a wine-like depth.
**Flavour Notes**
Floral
Pineapple
Wine
Passionfruit
200g
From the Qiongli Base of Diannao Ruimao Farm in Lujiang, Baoshan, this Catimor lot is grown at 1250m and showcases a surprisingly elegant expression of Yunnan coffee.
Careful cherry selection and processing bring together ripe fruit sweetness with a bright citrus structure, supported by a delicate tea-like finish. The result is vibrant, juicy and remarkably clean.
Flavour Notes
Ripe Fruits
Lime
Fig
White Tea
Truly accessible specialty micro-lot subscription
A curated coffee experience.
One coffee. Every month.
Selected and roasted by KillBean.
A rotating selection of curated microlot coffees, freshly roasted every month with free P+P.
Apparently you guys drank last month’s subscription coffee a little too enthusiastically.
We planned to release this one on 25 September.
You finished the previous coffee first.
So… new exclusive subscription coffee alert — early.
From 9.22 till 10.25, all new KillBean Selection subscriptions will receive this coffee.
ALO Coffee • Shantawene
Ethiopia • Sidama
2,100m+
74158
Natural
This lot comes from ALO Coffee, a producer with a serious competition record — including winning the 2021 Ethiopia Cup of Excellence.
Grown at over 2,100m in the Sidama highlands, this G1 lot is built around 74158 and naturally processed. The high elevation and slow cherry maturation create a cup with concentrated sweetness while retaining the floral, clean character we love in high-altitude Ethiopian coffees.
In the cup, sweet orange leads the way, followed by honeyed sweetness, ripe grape and a delicate plum-like finish. Floral, juicy and very sweet.
Flavour Notes
Sweet Orange
Honey
Grape
Plum
Exclusive to KillBean Selection subscribers.
Meet the KillBean Cat.
Usually found guarding coffee beans, sitting near brewers, and doing absolutely nothing useful.
Our new tote bag features the official (and very lazy) face of KillBean — designed for everyday coffee runs, groceries, books, or carrying far too many bags of coffee home.
Made with high-grade Lyocell fibres, this filter delivers a cleaner, faster and more consistent extraction.
Lyocell’s naturally smooth surface reduces resistance in the water path, allowing brews to flow freely without clogging — even with finer grinds.
Its structured nano-fibre lattice traps micro-fines more precisely, resulting in a cup that is brighter, clearer and free from bitterness.
No additives, no bleaching agents — just a neutral, clean filter that lets the coffee speak.
Why we like it:
• Faster flow rate, less stalling
• Clearer, cleaner flavour
• Precise micro-fine retention
• Additive-free & odour-free
The Relax Fruit Dripper is designed around one idea: brewing should feel effortless.
Built with a smooth internal flow structure, it encourages stable, consistent drainage, allowing coffee to extract cleanly without the need for complex pouring techniques.
Why we use it:
• Clean & expressive cups — clarity in fruit notes, higher sweetness, refined acidity
• Stable flow — reduces the risk of clogging or over-extraction
• Beginner-friendly — forgiving to grind variations and pouring styles
• Versatile — works well across a wide range of light to medium roasts
• Minimal design — simple, functional, and quietly elegant
Relax Fruit doesn’t try to change how you brew —
it simply gives your coffee more room to shine.
Perfect for everyday hand-brewing, whether you’re chasing bright florals or gentle, juicy sweetness.
Coffee Dosing Cup: Make Your Life Easier
The coffee dosing cup is an essential tool for both home brewers and professional baristas. This innovative accessory simplifies the coffee preparation process, ensuring consistency and precision with every brew. By measuring your coffee with accuracy, it helps eliminate guesswork and enhances the flavor profile of your favorite beans.
Your new everyday brewing essential to record your favourite coffee recipe so you keep a note on your brewing method, grind size, temperature, time, and also the key sensory metrics.
As you use the pad, the 3D-cut shape will be revealed - A moka pot or a manual grinder! Perfect for your home/studio/cafe decor to show your enthusiasm.
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