Coffee from Siko village in Uraga, Guji, grown at 2,100-2,250 meters altitude on high-altitude farms. Approximately 500 local farmers with average plot sizes of 0.5-2 hectares supply the washing station. The heirloom varietal is grown in rich, fertile red soils with abundant sunlight. Cherries are handpicked and sorted, then undergo washed processing with 24-72 hours wet fermentation, water channel washing, density grading, 6-hour soaking, and 13-day drying in thin layers before hand-sorting.
The Little Marionette is a specialty roastery in Rozelle, in Sydney's Inner West, founded in 2010 by Ed Cutcliffe. The name plays on the image of a puppeteer pulling strings, a nod to Cutcliffe's role in connecting producers, roasters and drinkers across the supply chain. The roastery works on a 1967 Probat, chosen for its cast iron thermal properties and the deeper caramelisation they bring to the cup. Around 80 percent of sourcing runs through direct relationships with farms including Volcán Azul in Costa Rica, Finca Campos Hermoso in Colombia and Daye Bensa in Ethiopia, several of which have placed in the Cup of Excellence. The Little Marionette has since expanded internationally with operations in London, Winchester and New York.
