TANZANIA
Tanzania is one of East Africa’s most celebrated coffee-producing countries, known for coffees that balance vibrant fruit notes with remarkable sweetness and clarity. Grown at high elevations and shaped by generations of craftsmanship, Tanzanian coffees often offer a tea-like elegance that makes them both expressive and approachable.
Mbewe Washing Station
Our current offering comes from Mbewe Washing Station in the Songwe region, where nearly 200 smallholder farmers contribute freshly harvested coffee cherries. Through careful washed processing, this lot showcases the region’s character with notes of raw sugar, dried mango and orange peel.
COLOMBIA
Colombia is celebrated for producing coffees with remarkable balance, sweetness, and complexity. Diverse growing regions, elevations, and processing methods create an incredible range of flavor profiles, making it one of the world’s most dynamic coffee origins.
Luis Ernesto Guzmán
Our current offering comes from Luis Ernesto Guzmán’s Finca La Luisa in Valle del Cauca, Colombia. Produced using his experimental F6 anaerobic natural process, this coffee highlights Luis’ innovative approach to fermentation, resulting in a vibrant, fruit-forward cup with notes of plum, dark chocolate, and green apple Jolly Rancher. It’s one of our favorite coffees to brew at the café and a perfect example of how experimental processing can unlock entirely new expressions of coffee.
ETHIOPIA
Widely regarded as the birthplace of Arabica coffee, Ethiopia is home to an incredible diversity of heirloom coffee varieties that grow naturally throughout the country’s highlands. Rich volcanic soils, high elevations, and generations of farming tradition produce coffees celebrated for their vibrant fruit, floral aromatics, and remarkable complexity. From washed to natural processes, Ethiopian coffees continue to shape the way the world experiences specialty coffee.
Producer Spotlight
Faysel Abdosh
Coffee has been part of Faysel Abdosh’s family for generations. Growing up in Ethiopia, he learned the craft from his father before dedicating himself to producing coffees that celebrate the country’s rich coffee heritage. This lot is processed using an anaerobic natural method, where whole coffee cherries ferment in a sealed, oxygen-free environment before drying. The result is an intensely fruit-forward cup that amplifies Ethiopia’s naturally vibrant character while maintaining exceptional clarity.
Now pouring at the Listening Lab
Process: Anaerobic Natural
Tasting Notes: Banana • Blueberry • Pineapple
GUATEMALA
Coffee grows differently when it’s surrounded by volcanoes. Guatemala’s nutrient-rich volcanic soil, dramatic mountains, and cool nights create the ideal conditions for cherries to mature slowly, building remarkable sweetness and structure. The result is a cup celebrated for its balance, elegance, and lasting complexity.
Producer Spotlight
The Suchini Family | El Gigante Estate
Since 1994, the Suchini family has cultivated exceptional coffee on the slopes of Cerro El Gigante in Guatemala. Grown between 1,600 and 1,800 meters above sea level, their coffees reflect decades of craftsmanship, careful farming, and a deep respect for the land. Beyond producing remarkable coffee, El Gigante is committed to creating opportunity, with women making up nearly 80% of their workforce, alongside ongoing efforts to restore native forests and invest in their local community.
Now pouring at the Listening Lab
Process: Anaerobic Gesha
Tasting Notes: Sweet Peach • Honey • Nectarine
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