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Amaya Coffee, founded in Houston, Texas in 2010, is dedicated to sourcing and roasting exceptional coffees. With over 15 years of building sustainable relationships across the coffee supply chain, Amaya focuses on fresh crop coffees year-round to highlight each lot’s maximum flavor potential. Their light-to-medium roasting style emphasizes nuance, sweetness, acidity, and balance.
Slow Pour Supply is proud to showcase this intentional collaboration, presenting two exceptional coffees in a contrasting pairing that celebrates both craftsmanship and terroir from Sidama, Ethiopia, and Huila, Colombia.
In this thoughtfully sourced bundle, you'll get:
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4oz of Basha Bekele, Sidama, Ethiopia
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4oz of La Victoria, Huila, Colombia
Optional add-on:
+ Solo Dripper Natura / Booberry (50 sheets Filters included)
Download Recipe Card Here
Basha Bekele, Kokose, Sidama, Ethiopia (Natural Process)
This lot is predominantly composed of the 74158 Walega cultivar alongside select JARC-identified local varieties. Grown at elevations approaching 2,200 meters, cherries ripen slowly, producing a cup with tropical fruit, ripe berries, and floral aromatics, carried by refined sugar sweetness and a silky, rounded body.
This particular lot is comprised of predominantly the 74158 cultivar, known colloquially as ‘Walega,’ as well as various other local varieties that have been identified by the Jimma Agricultural Research Center (JARC). Since its formation in 1967, JARC has cataloged 42 indigenous Ethiopian coffee varieties and created 9 hybrid varieties, documenting characteristics like yield, cup quality, and drought and disease resistance.
Freshly picked coffee was floated in water to remove defects, then dried slowly and evenly on raised beds over three to five weeks.
Basha Bekele’s dedication to quality was recognized with a 1st place win in the 2025 Ethiopia Cup of Excellence, highlighting the exceptional craftsmanship of this Sidama natural.
Tasting Notes
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Flavor: Tropical fruit, ripe berries, floral aromatics
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Sweetness: Refined sugar, syrupy
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Body: Silky, rounded
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Acidity: Complex, lively, high-tone
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Finish: Clean, sweet, fruit-forward
La Victoria, Huila, Colombia (Washed Process)
La Victoria is a washed-process coffee from 27 smallholder farmers in Santa Maria and Palermo, northern Huila. Farms at 1,750 to 2,300 meters grow traditional varieties like Caturra, Colombia, and Castillo, as well as newer cultivars such as Pink Bourbon and Chiroso. The cherries are carefully handpicked at peak ripeness, fermented for 24 hours, pulped, and fermented again for 36–72 hours before being washed and dried, mostly on patios, resulting in a clean, vibrant cup.
This is Amaya’s third season presenting La Victoria, offering a chance to observe subtle flavor variations from harvest to harvest. For this lot, notes of berries, citrus, and apple are layered above a caramel sweetness, reflecting the influence of soil, climate, variety, and processing.
Tasting Notes
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Flavor: Strawberry, mandarin orange, caramel apple
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Varieties: Colombia, Caturra, Castillo
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Process: Washed, dried on raised beds
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Producers: Smallholder farmers
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Elevation: 1,750–2,300 meters
A Thoughtful Contrast
Ethiopia offers natural-process sweetness, tropical fruit, and florals. Colombia provides clarity, citrus and stone-fruit brightness, and caramel depth. Together, they create a layered, expressive tasting experience.
Brewing Recipe: Solo Dripper
These coffees are paired for the Solo Dripper, the brewer of choice for 2025 Brewers Cup Champion George Peng. Known for precise flow control, consistent extraction, and ability to highlight sweetness and vibrant flavors.
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Coffee-to-Water Ratio: 1:16
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Coffee: 16 g, medium/medium-coarse grind
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Water: 250 g at 205°F (96°C)
Pouring Instructions
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50 g bloom
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At 0:40, pour 50 g (total 100 g)
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At 1:00, pour 75 g (total 175 g)
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At 1:30, pour 75 g (total 250 g)
Tips!
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Pour in slow, circular motions at ~5 g/second
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Gently shake side-to-side to settle the bed
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Total brew time: 2:30–3:00 minutes
