Ethiopia
Yirgacheffe · Guji · Sidama
Jasmine, bergamot, blueberry, lemon tea. The floral ceiling of the coffee world.
- Altitude
- 1,800–2,300 m
- Varieties
- Heirloom landraces
Variable 01
Origin sets the ceiling.
Coffee is a fruit seed, and fruit tastes like where it grew. Altitude is the biggest lever: higher farms mean colder nights, slower cherry maturation, and denser beans that hold more sugar and acid. Variety decides the aromatic palette. Soil and rainfall fill in the rest.
A roaster cannot add flavor natrually. We can only reveal or destroy what the farm already made. That's why we start with origin and pay for the good lots.
That pumpkin spice bag? Made by adding external flavors after roasting.
Origins worth knowing
Kenya
Nyeri · Kirinyaga
Blackcurrant, tomato, grapefruit. Acidity with actual structure — savory and sweet at once.
- Altitude
- 1,600–2,000 m
- Varieties
- SL28 · SL34 · Ruiru 11
Colombia
Huila · Nariño
Caramel, red apple, panela sweetness. The dependable middle that still has something to say.
- Altitude
- 1,500–2,000 m
- Varieties
- Caturra · Castillo · Pink Bourbon
Guatemala
Huehuetenango · Antigua
Cocoa, baking spice, orange. Volcanic soil, dense beans, excellent in a medium roast.
- Altitude
- 1,500–2,000 m
- Varieties
- Bourbon · Caturra
Costa Rica
Tarrazú · West Valley
Honeyed stone fruit and clean citrus. The country most willing to experiment with process.
- Altitude
- 1,200–1,900 m
- Varieties
- Villa Sarchí · Geisha
Peru
Cajamarca · Cusco
Milk chocolate, almond, soft citrus. High-grown and usually organic — quietly excellent value.
- Altitude
- 1,400–2,000 m
- Varieties
- Typica · Bourbon · Caturra
Brazil
Cerrado Mineiro · Sul de Minas
Peanut, milk chocolate, heavy body, low acidity. The backbone of espresso everywhere.
- Altitude
- 800–1,200 m
- Varieties
- Yellow Bourbon · Mundo Novo
Sumatra
Gayo Highlands · Lintong
Cedar, earth, dark cocoa, syrupy body. Unmistakable, and completely its own thing.
- Altitude
- 1,100–1,600 m
- Varieties
- Typica derivatives · Ateng