Coffee Archive

Inviting notes of pear and creamy vanilla on the nose introduce a delightfully sweet and balanced profile with juicy blackcurrant, cola, and key lime flavors accompanied by a rich toffee finish.

Lime and dark cherry on the nose introduce a sweet and satisfying Kivu profile with plum and caramel flavors that are pleasantly balanced by a cocoa and black tea finish. This beautiful Reserve Lot is Passenger’s first selection from DR Congo and our first purchase from Mighty Peace Coffee. Around 4200 farmers from the Kalehe territory of South Kivu province contributed to this Mapendo lot, an SL34 variety separation composed of cherries picked at 1800 masl or higher.

This is our second consecutive year featuring sidra and gesha variety separations from producer Fausto Romo. While the sidra and typica mejorado varieties have become synonymous with outstanding coffees from Ecuador, tasting this gesha separation alongside Fausto's sidra lots shows why this groundbreaking variety continues to be adopted by producers of specialty coffee worldwide. We find pungent jasmine and citrus oil aromatics on the nose of this coffee, followed by a balanced array of flavors in the cup including vanilla custard, delicate tea florals, and a cooked citrus note of marmalade.

This is our second consecutive year featuring a gesha variety separation from the farm of Lorenzo Rojas, one of the many skilled producers who contributes to our Cusco Foundational offering. Lorenzo’s 2024 harvest of gesha was extremely limited but was among our favorite coffees of last year, so we’re delighted have it return to the Reserve Lot menu. This year we taste a distinctive floral hops and spearmint quality that’s beautifully integrated among an array of sweet citrus and stone fruit flavors.

Some of our favorite geshas in recent years have come from high-elevation smallholder farmers of Peru, like this small 40kg lot from producer Hualter Huancas Dueñas. The extremely remote location of Hualter’s farm limits the materials available to him for farm investments and processing infrastructure, and the rugged climate can significantly impact fermentation timelines. Nonetheless, Hualter’s extensive experience has enabled him to turn these unpredictable conditions into something exceptional. We taste jasmine-like florals as well as an array of red fruits and tangy pomelo amidst a creamy milk chocolate base.

After a number of years featuring gesha and SL28 lots from award-winning producer Ivan Gutierrez, we were approached last year by our import partners at Selva regarding some of Ivan’s larger catuai variety lots. We had the opportunity to taste both his washed and honey-processed catuai lots and were impressed not only by the expressiveness of the washed catuai lot, but also by how well the honey processing illustrated its intended effect of bringing additional sweetness and flavor complexity to the cup. Often, we find that the effects of honey processing can seem quite minimal, or even limiting to the character of a coffee, compared to a washed counterpart. These two lots, on the other hand, presented together as part of our February release, are a picture of contrast, with each offering a uniquely enjoyable flavor profile in its own right. The profile of this honey-processed catuai is a bit more wild and complex compared to the washed lot, featuring vibrant flavors of ripe red berries, limeade, and creamy cocoa.

After a number of years featuring gesha and SL28 lots from award-winning producer Ivan Gutierrez, we were approached last year by our import partners at Selva regarding some of Ivan’s larger catuai variety lots. We had the opportunity to taste both his washed and honey-processed catuai lots and were impressed by the expressiveness of this washed catuai lot. In the cup we taste hints of candied citrus peel, sweet browning sugars, and milk chocolate.

This washed Java variety Education Lot represents the combined harvests of a small number of producers located in the Jinotega region of northwest Nicaragua. The coffee is named after the national flower of Nicaragua, Sacuanjoche, which is known for it’s enchanting blooms that become particularly fragrant after sunset. True to it’s name, we find a floral quality in this coffee that we do not often taste in coffees from Nicaragua. This is likely attributable to the java plant genetics, which are considered to be directly descended from an Ethiopian Landrace population. Similar to qualities we experience with many washed Ethiopian coffees, we find distinct tea-like florals in the aromatics of this coffee, followed by mildly sweet flavors reminiscent of golden apple, bartlett pear, and delicate browning sugars.

Since we first began preserving green coffee through freezing about ten years ago, the practice has become a fundamental part of our sourcing philosophy, roasting style, and commitment to quality consistency at Passenger. This 2016 Kiriani Estate Peaberry lot is not only one of the longest-preserved coffees remaining in our archive, but also the finest example of the efficacy of green coffee preservation that we’ve tasted to date. The outstanding depth of sweetness, jammy blackcurrant note, and vibrant citrus tones still present in this coffee, roughly a decade after harvest, unlock a time capsule of the flavor profile that has always defined our favorite Kenyan coffees.

Named after his first daughter, Margarita, finca Las Margaritas was established by producer Emmanuel Solís in 2019 in the Santa Maria district of Dota. In addition to producing prized varieties like SL28 and gesha, Emmanuel has more recently explored cultivating hybrid varieties, such as the H3 variety presented in this honey processed lot. This hybrid variety is a cross between caturra and an Ethiopian landrace variety from the collection at the Tropical Agricultural Research center known as CATIE, based in Turrialba, Costa Rica. In the cup we taste tangy passionfruit and citrus as well as richly sweet flavors of caramelized nuts and cocoa.

Passenger has been featuring coffees from the Cantillo family since the early days of our collaboration with producers near the small hamlet of Divino Niño in Huila, Colombia. In 2019, just a year into the now 8-year Divino Niño Foundational Partnership, we introduced a blend of gesha lots produced by various members of the Cantillo family simply called ‘Cantillo Gesha.’ Since then, this talented group of producers has been the source of regular favorites across our Reserve and Education Lot menus, featuring notable names such as Eugenio Cantillo and Edgar Garcia Ossa. With this new Reserve Lot release, we’re excited to take a nostalgic trip back to the early days by presenting an exceptional blend of gesha harvests from the 2025 crop of the Cantillo family. This lot features a creamy mouthfeel with flavors of delicate red fruit, honeydew melon, and floral oolong tea.

Jose Jaoquin Bolaños is a second generation coffee producer located in the vereda of Llanada del Naranjo, in San Agustín, Huila. An award winning producer of gesha, sidra, and pink bourbon, we were delighted to hear that Jose took home the top prize in the southern region of the Copa de Oro competition in Huila last fall. While this particular gesha lot was not submitted to competition, we nonetheless taste the hallmarks of exceptional quality in this earlier 2025 harvest delivery: an outstanding depth of sweetness, a balanced and integrated acidity, and a refined complexity of flavors ranging from ripe cherry and vibrant blood orange to molasses and subtle florals in the finish.

Anibal Celestino Sanchez Burbano is a third-generation coffee producer from La Argentina, within the department of Huila, Colombia. In 2021, we learned of Anibal when we joined a consortium of US roasters in purchasing a small amount of his Cup of Excellence winning coffee that year. Since then, we've been collaborating with our import partners to find ways to continue sharing Anibal’s coffee, and we are thrilled to include it once again on our Reserve Lot menu with this new release. This particular gesha variety lot features flavors of floral honey and sweet cream, accompanied by subtle fruit tones of red grape and nectarine in the finish.

This is our fifth consecutive year presenting gesha and SL28 separations from award-winning producer Ivan Gutierrez. We had the opportunity to visit Ivan last fall and stay on his farm, La Esmeralda, where we learned a bit more about how both weather challenges and beneficial farm investments have impacted the flavor profile of his coffees over the years. This year’s gesha reminds us of a washed Ethiopian coffee: bergamot and white floral aromatics on the nose with a delicate vanilla and tropical fruit sweetness in the cup that cools with a touch of wafer cookie and Meyer lemon.

Harvested from the Surma plot at Gesha Village Estate, this Gesha 1931 variety lot is one of two natural processed coffees we’ve selected from the 2025 harvest, and provides yet another beautiful example of what this legendary estate has achieved through a highly intentional focus on extraordinary plant genetics and meticulous processing methods.

For many consecutive years now, natural processed coffees from Gesha Village Estate have stood among our favorite natural processed coffees from anywhere in the world. This Special Release is one of two excellent examples we selected from the 2025 Gesha Village Rarities collection for its impeccable clarity of clean fruit complexity and floral qualities. This particular lot comes from the Oma ‘block’, which represents one of 8 ‘blocks’ that the farm at Gesha Village Estate is divided into.

Gesha Village Coffee Estate is subdivided into eight blocks or “plots” and each lot that the farm produces is kept distinct and traceable to the specific plot where it was produced. This honey processed selection, from the plot that the Gesha Village team has named “Oma”, was the finest honey processed selection we tasted from this year’s Gesha Villages Rarities collection.

Featuring a blend of our favorite East African coffees, this rich and comforting roast has seasonal flavors of dark chocolate, toffee, and baking spices, making it a perfect complement to hearty holiday meals and cozy fireside gatherings.

Our current Holiday Coffee selection features a delicious washed lot produced at the Guduba wet mill located in the village of Benti Nenka in Guji. Exhibiting a classic Ethiopian flavor profile, we find an abundance of stone fruit, citrus, and sweet pastry flavors in the cup that evoke many of the comforting desserts we enjoy this time of year. Additionally, there is an elegant honeyed floral quality that's fit to complement and elevate the thoughtful meals prepared for family and friends this holiday season.

This natural processed lot comes from the Thunguri washing station, which collects and processes cherries delivered by over 1,000 small scale farmers located in Nyeri County in central Kenya. This is one of several lots that Passenger had the opportunity to purchase from the “Retro 1984” project: a fascinating collaborative endeavor developed by our friends Peter Mbature, Tim Hill, and Lance Schnorenberg. Like the washed process Thunguri featured on our Reserve Lot menu earlier this year, this lot is a blend of SL28 and SL34 varieties. As one might expect from a dry processed Kenyan, this coffee balances vibrant lime like acidity with deeply sweet fruit flavors of blackberry preserve and stone fruit alongside subtle tea florals reminiscent of rooibos tea and hibiscus.

José Salazar produces coffee with his family on their small farm near the important agricultural hub of Pitalito in the department of Huila, Colombia. This is our third consecutive year featuring his coffee, beginning with a Cup of Excellence lot of we released on our Reserve Lot menu in 2022. As with past releases, this lot features a bourbon aji variety separation from his farm, La Guaca. We’re tasting cooked raspberry and toffee like sweetness, as well as bright citrus zest and a black tea finish.

This washed process lot is comprised of deliveries from smallholder farmers that deliver cherry to the Raro Boda washing station in the Uraga woreda of Guji. Raro Boda is one of a number of washing stations either owned by or partnered with SNAP Specialty Coffee, which was founded in 2008 by renowned coffee producer Negusse Debela. An elegant and quintessential washed Guji profile, we find flavors of honeysuckle and bergamot both aromatically and in the cup, accompanied by a range of stone fruit and citrus flavors including apricot, cherry, Meyer lemon, and tangerine.

This honey processed Reserve Lot comes from the celebrated Worka Chelbessa washing station located in Ethiopia’s Gedeo zone. While not produced in the woreda of Yirgacheffe proper, coffees like this one from the Gedeo zone are often grouped under the broader regional distinction of Yirgacheffe. The cup profile of coffees from this region are subtly distinct from the many coffees on our menus from Guji or Agaro, but they are no less exceptional. In this particular lot we taste juicy fruit flavors of cherry, peach, and melon candy, as well as subtle florals in the finish.

The catuai SH3 cultivar featured in this Education Lot selection from Daterra offers a case study in how coffee producers and research institutions around the world are working together to combat the effects of climate change on coffee production through careful study of coffee plant genetics and the development of new more climate resilient varieties. As with the majority of the natural process lots from Daterra, cherries for this lot were fully ‘dried on tree’ before being harvested and sorted. In the cup we find a notable Meyer lemon acidity, balanced by flavors of praline and dark chocolate.

The Aramosa ‘pre-cultivar’ featured in this Education Lot is the result of a unique hybridization between two distinct species of the Coffea genus: Arabica and Racemosa. The result is a more drought tolerant and pest resistant plant that exhibits a vibrant cup character and a naturally lower-caffeine content. As with the majority of the natural process lots from Daterra, cherries for this lot were ‘dried on tree’ before being harvested and sorted. This cup has many of the fruit-forward flavors we’ve come to expect from these unique plant genetics: Plum and fruit taffy flavors with an herbal floral quality similar to rooibos tea or rosehip, followed by a sweet almond-like finish.

This Reserve Lot selection from the 2024-2025 harvest at Kerehaklu Estate in Chikmagalur India, highlights the results of producer Pranoy Thipaiah’s unique sequentially fermented, 'culture washed’, processing approach. Like Reserve Lot releases we’ve shared from Kerehalu in the past, this lot features the selection 9 variety popular among arabica producers in India. In the cup we taste deep browning sugar sweetness accompanied by tangy lime peel and a mix of subtle pome fruit qualities including pear and red apple.

This Education Lot is one of three honey-processed microlots we selected from the 2025 harvest at Ratnagiri Estate that exemplify how Mr. Ashok Patre’s meticulously developed processing techniques translate to elevated flavor profiles characterized by notable sweetness and complexity. The result of "controlled microbial fermentation inside custom-made bioreactors”, this particular lot exhibits deep sweetness with flavors of baked apple and dried fruit, as well as a mildly floral black tea quality in the finish.

This specially honey processed Education Lot, from Bhadra Foundational producer Ashok Patre of Ratnagiri Estate, features a variety favored by specialty producers in India, called selection 9. The hallmark complexity of Mr. Ashok’s highly detailed and intentional approach to processing is beautifully captured in this cup with flavors and aromatics of fresh marmalade, pomelo, sweet pastry, and milk chocolate.

This honey processed chandragiri variety Education Lot showcases both the distinct plant genetics of India and the unique processing approaches being pursued at Ratnagiri Estate in India. True to producer Ashok Patre’s innovative spirit, this lot was fermented in cherry for 48 hours in flushed stainless steel tanks with the addition of inoculated lab microbes before being pulped and slowly dried on raised beds for 22 days. We taste mild red fruits in the cup reminiscent of red pear and red grape, as well as a mild clementine-like acidity and a rich hazelnut finish.

In 2020, we were introduced to Divino Niño producer Adriana Gonzalez when she was awarded the top overall prize in that year's ‘Copa Suaceña’ competition - a now expanded cupping competition called the ‘Copa de Oro’, which highlights some of the most skilled coffee producers in Huila, Colombia. At the following year’s competition, Adriana surprised the judging panel with a repeat of her grand champion success, firmly establishing her reputation as one of the finest producers in Suaza. That year, along with her winning lot, we were able to purchase an additional separation from her harvest, which we earmarked for long-term freezer preservation upon its arrival in Lancaster. Now some 5 years later, we’re excited to finally share this exceptional washed pink bourbon selection as a renewed opportunity to celebrate this beloved producer. Expect an abundance of tangy red fruit flavors including pomegranate and cranberry, accompanied by a pungent bergamot florality, lime peel, and ripe peach in the finish.

Every year, we have the opportunity to sample gesha separations from producers in Suaza who contribute to our Divino Niño Foundational and Divino Niño Gesha Education Lots. While there are certain producers whose gesha separations we have come to expect as standout selections each year, we are always thrilled when a newer name emerges from the cupping table. Isnardo Rodríguez Muñoz is one of those new names. In the cup we taste juicy plum and a delicate orange acidity amidst a mildly floral base of Assam tea and marzipan.

Among the most rewarding aspects of establishing long-term partnerships with producing communities, such as our Divino Niño partnership in Huila, Colombia, is the chance to connect with new and ambitious producers each year. One such name that has emerged from our recent cuppings of Divino Niño separations is third-generation coffee producer, Tatiana Hurtado. This selection from her farm, Finca Primavera, elegantly captures the unique qualities we’ve come to appreciate in geshas from the skilled producers of the Suaza region. Citrus and green tea aromatics on the nose introduce a delicate jasmine floral quality in the cup that carries through the finish alongside soft fruit flavors reminiscent of ripe papaya and anjou pear.

During a visit to our Divino Niño partnership in the fall of 2022, we learned that producer Edgar Garcia Ossa had planted a bourbon ají variety selection on his farm, El Mirador. Already well-established as a producer of some of our favorite geshas from Suaza in recent years, we eagerly awaited the chance to taste his treatment of this unique variety. After years of anticipation, we received word that he’d produced his first exportable harvest, and we’re thrilled to have the opportunity to share it for the first time with this new release. Showcasing a dynamic balance of sweetness and acidity, we find comforting vanilla and caramel flavors in this coffee alongside sweet Meyer lemon, juicy kiwi, and subtle chamomile-like florals.

This is the fourth time that Passenger has purchased a gesha selection from Edgar García Ossa. We presented the first under the name “El Mirador Gesha”, and shared it on our menu shortly before another coffee from Don Edgar’s farm was awarded 9th place in the 2020 Copa Suaceña competition (an annual showcase that has since expanded to the Copa de Oro competition). With multiple competition successes and a series of exceptional single-variety separations in the years since, Edgar García Ossa continues to bolster his well-deserved reputation as one of the most accomplished coffee farmers of the Suaza region. A delicate and accessible entry point to the gesha flavor profile, we find well-balanced flavors of floral honey, milk chocolate, and a delicate melon-like quality that contributes to a silky and round mouthfeel.

Kapyoma is one of three selections from Uganda in our latest release, marking Passenger’s first time sharing Ugandan coffees. Named after the washing station and nearby trading center close to Kapchowra Town in Uganda, this lot represents the inaugural harvest from producer Cahoots Coffee. We're thrilled to present this Education Lot as an opportunity to explore both the flavor profile of this often-overlooked origin and the significance of its coffee-producing history. Similar to some of our favorite coffees from neighboring Burundi and Rwanda, this coffee offers a delightful assortment of fresh and dried stone fruit aromatics. Additionally, we find flavors of ripe fig and a molasses-like sweetness in the cup, complemented by subtle wafer cookie and milk chocolate in the finish.

This washed process lot is one of three Education Lot releases representing Passenger’s first time sharing coffees from Uganda. Released alongside our Nagasire ‘Culture Washed’ selection, this Education Lot offers the opportunity to explore both the unique history of Uganda as a producing country, as well as the impact of innovative processing approaches being explored there today. A balanced and approachable cup, we taste a subtle pome fruit character similar to red apple, as well as milk chocolate and toasted almond in the finish.

Highlighting the impact of experimental processing approaches, this Education Lot from Uganda features a technique developed by producer Pranoy Thipaiah of Kerehaklu Estate in India that employs a unique mosto starter culture designed to jump start and control the fermentation process. As a contributing producer to our Bhadra Foundational Partnership, we were thrilled to hear that Cahoots Coffee in Uganda invited Pranoy to consult on their inaugural harvest last fall, and the results are equally exciting. Compared to the traditionally washed Nagasire lot (also included as part of this release) we find a touch more brightness and flavor clarity in the cup. Aromatically there is a notable dried fruit character, reminiscent of golden raisin, followed by additional flavors of stone fruit, milk chocolate, and graham cracker in the cup.

The Thunguri washing station, or ‘factory' as they are called in Kenya, collects and processes cherries delivered by over 1,000 small scale farmers located in Nyeri County in central Kenya. This is one of several lots that Passenger had the opportunity to purchase from the “Retro 1984” project: a fascinating collaborative endeavor developed by our friends Peter Mbature, Tim Hill, and Lance Schnorenberg. Most of the lots purchased in the inaugural year of the project were produced by single farmer estates, however, a few were sourced from top-performing factories that expressed interest in participating. This lot, a fully washed blend of SL28 and SL34, is an example of the latter category. A uniquely sweet Kenyan coffee, we find flavors of fresh bing cherry and candied lime peel in the cup, as well as an intriguing vanilla-like finish that reminds us of cream soda.

Passenger’s green buying team visited the owner of Kamavindi, Peter Mbature, in Kenya in 2020, and we have had the privilege of roasting coffees from multiple Kamavindi harvests in past years. More recently, Peter has launched an exciting coffee export operation (not only exporting coffees produced at Kamavindi, but also coffees produced by like-minded friends throughout the Kenyan coffee lands). He served as a quality consultant and exporter for multiple coffees that Passenger purchased from the “Retro 1984” project this year. This particular Reserve Lot selection from Kamavindi offers juicy raspberry and stone fruit in the cup, supported by a deep brown sugar sweetness, and mouth watering citrus acidity.

Gatura factory bears the name of the village of Gatura, in Nyeri county. This is one of several lots that Passenger had the opportunity to purchase from the “Retro 1984” project: a fascinating collaborative endeavor developed by our friends Peter Mbature, Tim Hill, and Lance Schnorenberg. Most of the lots purchased in the inaugural year of the project were produced by single farmer estates, however, a few were sourced from top-performing factories that expressed interest in participating. This lot, a fully washed blend of SL28 and SL34, is an example of the latter category. In the cup we find layers of ripe dark berries, plum, and nectarine, as well as a profoundly juicy and complex citrus acidity.

Gerald Njagi is a third-generation coffee producer who began his own farm, Kambarare, in 2011 by leasing his first 100 trees. Today, he manages much of the Kambarare estate and oversees all post-harvest processing. As a family, they now own a total of 1,000 trees and continue to build on their legacy of quality coffee production. This particular lot was produced as a part of the Retro 1984 project and is a fully washed, pure SL28 separation. The level of flavor complexity and clarity in this coffee is among the best we've tasted from Kenya in recent memory. A beautiful expression of plant genetics and place, it deftly balances sweet and juicy flavors including currant jam and apricot, alongside captivating tropical flavors reminiscent of pineapple, flaked coconut, and hibiscus.

A normally developed coffee cherry typically contains two seeds - what we know as the 'coffee beans'. However, sometimes only a single seed, called a peaberry, forms. This Education Lot, comprised of harvests from producers who live on Gaharo hill in Murmavya Province, offers the opportunity to taste the impact of this naturally occurring anomaly alongside standard screen size lots from Burundi that are available across our menus. In the cup, we taste tart cherry, brown sugar, and orange peel, accompanied by a clean black tea finish and subtle hints of spice.

For years, the Long Miles team in Burundi has managed small research areas alongside their washing stations that are used as organic demonstration plots modeling best practices for local coffee farmers. We’re proud to be the first roaster to have the opportunity to share a truly unique coffee produced on these plots. Referred to as “Funny Bourbon” by the local community, this coffee is not a bourbon at all but rather the famous SL28 variety. The flavor profile of this coffee reminds us of some our favorite coffees from Yemen, boasting an abundance of juicy plum, pomegranate, and citrus flavors, as well as a unique herbal florality similar to rooibos tea and cardamom.

While Ture Waji is rightly renowned as a master of dry processing, this sparkling wet processed selection proves that he is equally adept as a producer of exceptional washed coffees. This lot is composed of coffee delivered to Ture’s processing site in Odo Shakiso by local farmers who live in the neighboring kebele of Bookkisa. In the cup, we find many of the hallmark flavors we've come to love from Guji including sweet Meyer lemon, ripe melon and hop-like florals.

This dry-processed community lot consists of harvests from multiple smallholder farmers located in the Shoondhisa kebele, who deliver their cherries to the nearby Suke station for drying. Suke is one of the oldest of several sites owned and operated by renowned producer Ture Waji under his Sookoo Coffee banner. A notably clean and refined natural, we find clear flavors of strawberry and citrus in the cup, balanced by delicate florals and creamy milk chocolate in the finish.

Balancing both an incredible concentration of complex fruit sweetness and an impressively clean expression of the Muramvya region, this natural processed lot composed of deliveries from producers on Musumba hill is among our favorite microlots from our partners at Long Miles this year. Bursting with flavors of jammy blackberry preserve, we taste additional layers of fresh pineapple, subtle lavender-like florals, and sweet cocoa in the finish.

This Reserve Lot Selection from our partners at Long Miles consists of small harvests from farmers residing on Musumba Hill in Muramvya Province, who deliver their cherries to the Bukeye washing station for processing. As we find with many of our favorite washed coffees from Burundi, this lot is rife with dried and fresh stone fruits flavors alongside subtle spices, sweet browning sugars, and a refreshing citrus acidity.

This washed pink bourbon Reserve Lot from Divino Niño producer German Peña Zuta was awarded fourth place in the central region and tenth place overall at the 2024 Copa de Oro competiton last fall. An impeccably balanced coffee, we taste a variety of cooked berry flavors and fresh citrus acidity, accompanied by a lasting dark-honey sweetness.

A familiar face on the awards podium, Diva Maria was a finalist in one of the earliest versions of the Copa de Oro competition back in 2020. Since then, the competition has expanded to include more regions and farmers, but she has consistently remained among the best. This washed bourbon ají variety lot earned her seventh place overall in the most recent Copa de Oro competition held last fall. We taste juicy strawberry and melon in the cup alongside sweet vanilla and nougat, with an elegantly floral finish that reminds us of lemon verbena or chamomile.

Anselmo Caldon Alvira's entry into the 2024 Copa de Oro last fall was one of only two gesha variety lots to reach the final table of fifteen coffees on the last day of the competition. Both geshas, including Anselmo's, come from the celebrated growing region of La Plata in western Huila. As one might expect of a gesha profile, we find an array of jasmine and lavender-like florals both aromatically and in the cup. Additionally, flavors of sweet cherry, yellow plum, and gentle citrus add nuanced depth and balance to the profile.

This unique blend of washed caturra and pink bourbon varieties secured Nemesio Ramos fifth place overall at the 2024 Copa de Oro competition last fall. With the growing ubiquity of pink bourbon and other new varieties throughout much of Huila, it’s increasingly rare to find more traditional varieties like caturra represented. Ramos's coffee demonstrates that these tried-and-true varieties can still produce award-winning quality. In the cup we taste an abundance of toffee-like browning sugar sweetness, along side flavors of red apple, blackberry, marzipan, and cocoa.

We are excited to welcome back Jose Ever Muñoz to the Reserve Lot menu with yet another Copa de Oro winning entry. Following last year's competition success, we were thrilled to see Jose among the top producers in the most recent competition, where he secured first place in the central region and fourth place overall. A more fruit-forward cup than we’ve tasted from Jose’s pink bourbon in years past, we find layers of red grape and blackberry flavors in the cup as well as a pineapple-like sweetness and a creamy chocolate finish.

Francy Leonor Marín won the top prize at the 2024 Copa de Oro competition with this outstanding washed pink bourbon variety entry from her two small farms, named La Montañita and Villa Sofia, located in San Augustin. A remarkably complex coffee, we taste layers of ripe fruit including raspberry, cranberry, and nectarine, as well as a bright floral quality reminiscent of hibiscus and black tea, all beautifully balanced amidst a base of rich vanilla custard sweetness.

Released alongside a washed processed lot from the 2025 harvest at La Carolina in Chinchipe, Ecuador, this honey processed sidra variety separation from producer Fausto Romo exemplifies why sidra has become synonymous with specialty coffees from Ecuador. In the cup...

After a visit with our producer partners in Peru last fall, the Passenger green buying team traveled to neighboring Ecuador where we had the chance to cup a number of single producer lots, including those from award-winning producer, Fausto Romo. We are excited to share a number of distinct selections from his farm, La Carolina, including this washed sidra variety separation. A refined and refreshing coffee, we find plenty of citrus peel and floral aromatics on the nose, followed by flavors of ripe melon, sweet starfruit, and yellow plum.

While the sidra and typica mejorado varieties have become synonymous with outstanding coffees from Ecuador, tasting this gesha separation from producer Fausto Romo alongside his sidra lots, shows why this groundbreaking variety continues to be adopted by producers of specialty coffee worldwide. In the cup we taste a range of elegant florals from honeysuckle to jasmine as well as a creamy vanilla undertone that’s complimented by soft green grape and tropical fruit flavors reminiscent or ripe papaya.

For over 15 years, Rosa Jiménez and her family have continuously refined production processes at their farm, La Palmita, overseeing each stage from harvesting to drying with meticulous attention to detail. An expression of her dedication, this mejorado variety separation from Rosa offers a comforting cup with flavors of rich milk chocolate, sweet cherry, pear, and praline.

This delicious single variety caturra separation comes from the farm of Lorenzo Rojas, one of the many skilled producers who contributes to the community blend that comprises our Cusco Foundational offering. A wonderfully rich and balanced Reserve Lot selection, we find flavors of toasted almond and cooked red fruit in the cup, complemented by sweet browning sugars and cocoa in the finish.

This outstanding single variety Gesha separation comes from the farm of Lorenzo Rojas, one of the many skilled producers who contributes to our Cusco Foundational offering. This Reserve Lot selection is abundantly and elegantly floral, both aromatically and in the cup, with flavors and honeysuckle and hops that carry through the finish alongside subtle fruit flavors of red berry, clementine, and a plush, custard-like, vanilla sweetness.

This Reserve Lot selection from produer Wilmer Julca exemplifies the outstanding quality potential of coffees grown at extremely high elevations in the celebrated coffee producing region of Cajamarca, Peru. In the cup, we find a notable depth of cooked raspbery and dark caramel sweetness along with a subtle honeyed florality and a mouth watering citrus acidity.

Located amongst some of the highest peaks in the Vilcabamba mountain range in Cusco, Peru, Julian Quispe’s enjoys both the benefits and challenges of extremely high elevation coffee production. This Reserve Lot selection from his 2024 harvest presents soft red fruit and floral honey aromatics that continue in the cup with flavors of strawberry, mild citrus, and delicate wafer cookie in the finish.

This washed process Reserve Lot comes from producer Eradio Zurita, whose farm, El Caimito, is located in the mountains of Cajamarca’s San Ignacio province. A notably balanced cup, we taste an abundance of sweet fruit flavors from apple to blackberry, subtle spices, and a soft and creamy mouthfeel.

Fidel Huancas is a third-generation coffee producer from the district of Chiridos in Cajamarca, Peru, where he has spent the past twenty years relentlessly pursuing the production of award winning specialty grade coffee. In the cup, we find an outstanding depth of molasses like sweetness alongside flavors of cooked fruit, warming baking spices, and a juicy blood orange acidity.

Our first time featuring a coffee from Papua New Guinea, this Education Lot selection features a carefully dried wet process coffee representative of harvests from various producers in the Western Highlands who deliver their coffee to the Mong washing station. We find an intriguing balance of sweet, savory, and earthy aromatics in this coffee, reminiscent of brown butter or roasted winter squash. In the cup, clementine-like acidity and rich milk chocolate are supported by mildly sweet stone fruit flavors similar to prune or dried cherry.

This uniquely dry-processed catuai lot comes from producers Divya and Ashok Patre at Ratnagiri Estate, located in Karnataka, India. As one of four core producers that make up our Bhadra Foundational Partnership, we are delighted to be highlighting their coffees with this Reserve Lot selection. A notably balanced cup, we taste satisfying flavors of dark chocolate and black plum, with a finish that reminds us of rich red wine.

This intriguingly complex washed processed catuai lot comes from producers Divya and Ashok Patre at Ratnagiri Estate, located in Karnataka, India. Their commitment to innovative processing approaches and environmental sustainability come together to create a uniquely sweet and layered cup. We taste an array of fruit flavors ranging from strawberry to starfruit and kiwi in the cup, along with vanilla wafer cookie and melon in the finish.

This is the second time Passenger has released a Robusta species selection as part of our Education Lot menu. This year, we chose to again present a natural process CxR interspecific hybrid cultivar from father and son producers, Ajoy and Pranoy Thipaiah, at Kerehaklu Estate. As is true of many robustas, the cup profile of this coffee is uniquely savory and full-bodied with flavors of sesame crisp, nori, and cacao nib. In the finish, we find additional flavors reminiscent of sweet grain and cracked black pepper.

This Education Lot addition offers a unique presentation of the obata cultivar from the impressive father and son duo of Ajoy and Pranoy Thipaiah at Kerehaklu Estate in Chikmagalur, India. In the cup, we taste milk chocolate, toasted almonds, and stone fruit sweetness alongside flavors of fresh fig and lime.

We are delighted to have producer Lucas Melo back on our Reserve Lot menu for the first time since 2018 with the release of this outstanding washed Colombia F6 variety selection from his farm, El Cairo, in Nariño, Colombia. This cup is packed with berry and tropical fruit flavors, as well as an integrated citrus acidity and deep sweetness reminiscent of vanilla and caramel, demonstrating the benefits of extremely high-elevation coffee production and the skill of this award-winning producer.

Café Ticuna is a coffee project in southern Huila, Colombia, founded and co-owned by José Jadir Losada and Kyle Bellinger. José and Kyle’s ambitious labor of love currently consists of three coffee farms: El Diviso and El Esquilino in the municipality of Garzón, and El Mirador in the municipality of Suaza. This delicious Pink Bourbon selection reminds us of some of our favorite Kenyan coffees: Red currant jam and hibiscus with a mouth-watering acidity of lime and blood orange, balanced by an elegant black tea-like quality and sweet mulling spices in the finish.

This anaerobic honey process lot is made up of small harvests from producers who live on or around Ninga Hill and deliver their cherry to the eponymously titled Ninga Washing Station for processing. In the cup, we find an abundance of dried stone fruits, an orange-like acidity, and a creamy body that invokes the sweetness of raw honey, buttery shortbread, and subtle baking spices.

The winning combination of the prized gesha variety and the rich volcanic soils of Montecarlos Estate makes for yet another nuanced and delicate cup with this 2024 harvest. Floral qualities reminiscent of honeysuckle and vanilla are present both aromatically and in the cup, accompanied by flavors of creamy milk chocolate and Meyer lemon, as well as a mild plum-like quality that develops as the coffee cools.

From the farm that produced the world’s first commercial pacamara crop in the early 1990's, this 2024 pacamara variety separation from Montecarlos continues to exemplify what unique plant genetics can bring to the cup. Expect many of the deeply sweet flavors we’ve come to love from this coffee each year: butterscotch and brown butter complimented by rich cocoa and toasted almonds, all nicely balanced by a subtle orange-like acidity.

This outstanding gesha variety separation comes from Finca Esmeralda, the farm of award-winning Divino Niño producer, José Edwin Cuellar. We find plenty of ripe strawberry, melon, and juicy red pear flavors in the cup alongside layers of integrated florals that remind us of oolong tea

Our third consecutive year featuring a gesha variety separation from producer Ivan Gutierrez, this year's selection is distinctly balanced and elegant. Gentle browning sugars in the fragrance introduce a cup with delicate passionfruit and floral qualities, while the body delivers a plush caramel and vanilla custard sweetness that carries through the finish.

The aromatics of this unique expression of the gesha variety from producer Ruther Farfan Quispe offer honeysuckle and delicate browning sugars on the nose. In the cup, juicy Meyer lemon is accompanied by delicately sweet flavors of apple and poached pear, alongside sweet pastry and nectarine in the finish.

Impressively structured and uniquely elegant in its presentation, this selection from the Surma farm block at the renowned Gesha Village Estate balances floral, fruit, and browning sugar complexity with outstanding clarity. In the cup, striking aromatics of jasmine are accompanied by flavors of fresh raspberry, milk chocolate, orange peel, and a deeply sweet browning sugar quality that carries through a persistently floral finish.

Tart cranberry and cherry are accompanied by a toffee-like sweetness alongside flavors of orange marmalade, vanilla, and subtly spiced milk chocolate, making for a perfect pairing with a wide array of sweet and savory seasonal dishes

The result of the meticulous approach to dry processing at Gesha Village Estate is on full display in this exceedingly clean, complex, and sweet cup. An arresting fragrance of strawberry and ripe pineapple is complemented by an aroma of nuanced white florals and candied citrus. In the cup, broad tropical fruit complexity, as well as a candy-like peach and watermelon sweetness, is further accompanied by flavors of starfruit, jasmine, and sweet cream in the finish.

Bursting with fruit-driven aromatics, this dry processed coffee has complex layers of berry jam, bright candied citrus, and tropical fruit flavors reminiscent of mango and pineapple in the cup. As it cools, subtle lavender florals emerge amidst creamy milk chocolate, providing an additional layer of balance and elegance to the finish.

This single-producer washed lot from Sidama exhibits all the hallmarks of the finest washed Ethiopian coffees: deeply sweet floral aromatics alongside fresh citrus and stone fruit flavors, beautifully balanced by a silky body and delicate black tea finish.

Despite being a variety most commonly associated with Kenya, this SL28 selection takes on a unique and dynamic expression in the skilled hands of award-winning producer Ivan Gutierrez and the unique terroir of the Quebrada Grande region. In addition to an abundance of citrusy florals on the nose, we find plenty of delicately sweet floral honey in the cup along with tart pomelo, stone fruit, and gooseberry, as well as a distinct currant note as the coffee cools.

Strawberry and floral honey aromatics precede a bright and complex cup with flavors of tangy citrus peel, kiwi, and mango, elegantly balanced by a sweet and creamy finish reminiscent of vanilla.

An array of pungent white florals on the nose of this coffee are accompanied by soft key-lime acidity and a mild wafer cookie sweetness in the cup, with additional flavors of melon and delicate stone fruit emerging as it cools.

In roughly the last ten years, the Swiss Water decaffeination process has become far less prevalent across the specialty coffee industry, as alternative decaffeination processes such as Ethyl Acetate have risen in popularity. This limited Education Lot offers the opportunity to taste the subtle differences that the Swiss Water approach brings to the cup, and its treatment of a classic washed Ethiopian profile. In the cup, we find aromatics of lemongrass and cocoa as well as subtle flavors of pear and sweet malted chocolate.

Ripe fig and soft spices on the nose introduce a classic washed Burundi profile, replete with complex flavors of dried stone fruits, citrus peel, and a floral black tea finish.

Coffees from this award-winning producing family are among the finest coffees we get the privilege to taste each time they grace our menu. With abundant aromatics of stone fruit and white grape on the nose, this beautifully complex cup introduces clear flavors of watermelon, guava, and apricot in the cup, with a crisp floral quality reminiscent of spearmint present throughout.

Exhibiting impeccable balance and approachability, this coffee opens with delicate aromas of honey and milk chocolate, followed by an integrated citrus acidity and soft fruit sweetness in the cup, evoking juicy clementine and poached pear.

Cocoa, candied nuts, and pomelo in the fragrance introduce a rich and balanced cup with flavors reminiscent of ripe fig and fresh garden tomato with subtle black tea and hazelnut emerging to support a creamy chocolate finish.

With a profile reminiscent of a Kenyan coffee, this washed lot from Espirito Santo is as deeply sweet as it is bright and juicy. Tangy lime peel and berry compote are accompanied by additional flavors of dried pineapple and a subtly spiced molasses-like quality that amplifies the overall sweetness as the coffee cools.

Dried blueberry and delicate florals on the nose of this fruit-forward coffee from producer Marilyn Laucata are accompanied by flavors of red apple and vanilla wafer in the cup, as well as cocoa and a honeyed almond sweetness that lingers as the coffee cools.This is the second consecutive year that we’ve featured a coffee from producer Marilyn Laucata, whose four-hectare farm, Finca Agua Dulce, dedicates over 50% of its area to the organic production of Bourbon and Caturra. Despite being a young producer fairly new to coffee production, Marilyn’s accomplishments are already shining through with this beautiful coffee from the La Convención province of Peru’s Cusco region.

With the balance and complexity befitting of a champion competition lot, this coffee sings with cooked raspberry from the initial smell of dry grounds. In the cup, layered elements of dense sweetness ranging from vanilla custard to melon candy are balanced by an integrated acidity reminiscent of blood orange and lemon peel, with additional flavors of black tea and stone fruit emerging as the coffee cools

Delivering award-winning complexity and elegance, this coffee opens with beautiful bergamot and brown sugar aromatics on the nose. Sweet ripe strawberry and limeade flavors in the cup are accompanied by a plush and creamy mouthfeel with a juicy peach finish emerging as the coffee cools.

Rich and inviting, this selection from producer Jose Muñoz opens with delightful aromatics of sweet cocoa, pastry, and marzipan. In the cup, flavors of dried fruit and Meyer lemon are supported by a base of chocolate and nut brittle sweetness that carries through the finish.

Aromatics of floral honey and subtle baking spice introduce a cup with an inviting browning sugar sweetness that's accompanied by tangy green apple and brambleberry flavors that cool amidst a creamy base of milk chocolate and poached pear.

This community blend, produced by an association of small coffee farmers on the Galápagos Islands, offers a fascinating example of the impact of unique microclimates on specialty coffee production. While produced at elevations far below what is typically considered appropriate for specialty coffee production, this coffee defies expectations thanks to the fortuitous environmental impact of the Humboldt Current. In the cup, we find aromatics of marzipan and browning sugar, as well as predominant flavor qualities of rich cocoa, fresh apple, and snap peas.

Milk chocolate and honey on the nose introduce a plush and sweet cup characterized by gentle orange acidity, a creamy and coating mouthfeel, and flavors of cocoa, cherry, and delicate peach as the coffee cools.

Returning to the Reserve Lot menu with yet another competition-winner, producer Edwin Rodriguez offers up a classically sweet and balanced cup with this pink bourbon variety selection. In the cup, tart lime peel is complemented by flavors of maraschino, nectarine, and a rich toffee sweetness that presents harmoniously amidst a base of milk chocolate.

Mango and fresh black tea aromatics introduce this outstanding competition lot from perennial favorite producer Juan Jimenez. Clear flavors of passionfruit and pineapple in the cup are joined by a mouth-watering key lime and vanilla sweetness in the finish, offering a refreshing fruit complexity that's perfect for the summer season.

Milk chocolate and marzipan on the nose of this coffee introduce a deeply satisfying cup that highlights the balanced and approachable profile found in coffees from the Cusco region of Peru. A gentle malic acidity in the cup is balanced by a delightful cooked fruit sweetness reminiscent of baked apple, while subtle stone fruit and baking spice emerge amidst a base of creamy milk chocolate as the coffee cools.

At once sweet and complex, this delightful coffee from producer Valentin Machacca opens with aromas of candied pecan, cooked berries, and citrus peel. Additional flavors reminiscent of blackberry crumble and juicy nectarine in the cup are supported by browning sugars and a pleasant base of rich cocoa in the finish.

This inviting coffee from producer Mesias Ibarra of our Cusco Foundational partnership opens with subtle aromatics of green grape, almond, and milk chocolate. In the cup, flavors of fresh pear and honey-like florals are complemented by an integrated citrus acidity and satisfying nut brittle sweetness.

Inviting aromas of orange marmalade, nougat, and milk chocolate introduce this elegantly balanced and nuanced coffee from producer Mercedes Flores. In the cup, crisp flavors of black tea and mandarin orange accompany a rich fruit sweetness evoking flavors of stewed plum and ripened persimmon.The entirety of Mercedes Flores’ three hectare farm is dedicated to coffee production, generally of bourbon and typica varieties. Along with her husband, Mercedes continues to increase the farm’s capacity with a keen eye for quality production and continued investment in infrastructure at the farm level.

A truly crowd-pleasing cup, this selection from producer Richard Chuarata opens with an inviting brown sugar sweetness in the fragrance. In the cup, clear cherry flavors accompany red apple, nut brittle, and vanilla wafer, followed by a satisfying chocolate and stone fruit finish.

A farm like no other, Daterra is massive in scope yet scrupulous in detail. Recognized as the most sustainable farm in Brazil, this Bcorp certified estate has been a thought leader in regenerative agribusiness for decades.

This washed bourbon ají variety selection exhibits inviting aromas of spiced berry jam, toffee, and citrus peel on the nose. A vibrant acidity of lime and grapefruit in the cup is accompanied by additional layers of strawberry and subtle tropical fruit as the coffee cools, with delicate floral and browning sugar notes akin to panela emerging in the finish.

This intriguing Aramosa selection from Daterra exhibits abundant aromas of dark chocolate, toasted almond, and honey on the nose. In the cup, dark plum and grape flavors are complemented by a delicate orange acidity as well as a rich chocolate character and a sweet herbal quality in the finish.

This classic Kenyan profile from the Mbature family has an expressive fragrance of red currant, citrus, and toffee on the nose. In the cup, juicy red berries and soft apricot sweetness are complemented by a refreshing acidity reminiscent of blood orange, with a delightful browning sugar sweetness emerging as the coffee cools.

This delicate expression of the pink bourbon variety opens with an inviting fragrance of cocoa and mild florals. In the cup, fresh Bartlett pear flavors accompany a creamy vanilla sweetness and an elegant Meyer lemon acidity, providing juiciness to an otherwise plush and creamy mouthfeel.

A dynamic expression of the laurina variety, the fragrance and aroma of this coffee is layered with vibrant qualities of tart cherry, starfruit, and marzipan. In the cup, flavors of tangy pineapple and sweet spices are accompanied by a sparkling white-grape quality and an intriguing confectionary sweetness akin to taffy or red licorice that carries through the finish.

The winning combination of the prized gesha variety and the rich volcanic soils of Montecarlos Estate makes for yet another nuanced and delicate cup with this 2024 harvest. Floral qualities reminiscent of honeysuckle and vanilla are present both aromatically and in the cup, accompanied by flavors of creamy milk chocolate and Meyer lemon, as well as a mild plum-like quality that develops as the coffee cools.

This year’s pacamara variety separation from Montecarlos continues to exemplify what unique plant genetics can bring to the cup. Expect many of the deeply sweet flavors we’ve come to love from this coffee: butterscotch and brown butter complimented by rich cocoa and toasted almonds, all nicely balanced by a subtle orange-like acidity.

A delightfully sweet and juicy selection from our producer partners in Agaro, this dry processed lot opens with an inviting fragrance of blackberry and citrus peel on the nose. Candy-like watermelon sweetness in the cup is accompanied by additional layers of strawberry, stone fruit, and a delightful lime-like acidity that contributes to a lasting and mouth-watering finish.The pristine complexity and sweetness of this dry-processed coffee is a testament to the expertise of producer Mike Mamo and the team at Addis Exporter and another excellent example of the breadth of high-quality offerings we continue to discover from our longstanding partnerships in Agaro.

Another example of the impeccably clean and sweet dry processed coffees produced by Ture Waji and his team at Sookoo coffee, this coffee opens with a captivating fragrance of bergamot and strawberry compote. In the cup, flavors of citrus oil, berries, and apricot are accompanied by a delightfully round mouthfeel, with additional flavors of ripe mango and vanilla emerging as the coffee cools.

Quintessentially refined and elegant, this washed gesha variety from the famed Hacienda la Esmeralda boasts a delightful fragrance of honeysuckle, nectarine, and lemon peel on the nose. An aroma of caramel and sweet pastry precedes a plush and coating mouthfeel in the cup, accompanied by flavors of vanilla custard, meyer lemon, and a soft tropical fruit sweetness that lingers as the coffee cools.

Following a long and distinguished career encompassing multiple coffee enterprises in the Tarrazu region, Ivan Gutierrez decided to focus on the production of top specialty coffee on his small farm in the sub-region of Quebrada Grande. This stunning wet processed gesha is a testament to Don Ivan’s skill and ambitious vision.

Following a long and distinguished career encompassing multiple coffee enterprises in the Tarrazu region, Ivan Gutierrez decided to focus on the production of top specialty coffee on his small farm in the sub-region of Quebrada Grande. This stunning wet processed gesha is a testament to Don Ivan’s skill and ambitious vision.

Despite being a variety most commonly associated with Kenya, this SL28 selection takes on a unique and dynamic expression in the skilled hands of award-winning producer Ivan Gutierrez and the unique terroir of the Quebrada Grande region. In addition to an abundance of citrusy florals on the nose, we find plenty of delicately sweet floral honey in the cup along with tart pomelo, stone fruit, and gooseberry, as well as a distinct currant note as the coffee cools.

Located right in the center of Kenya’s central highlands, between the Mt. Kenya and Aberdare mountain ranges, the Gathaithi FCS represents around 1500 farmers and produces stunning coffees like this one that exemplify the complexity, sweetness, and vibrancy of the Nyeri profile. Enticing notes of brown sugar and cranberry on the nose introduce a dynamic and deeply sweet Nyeri profile replete with tropical fruit, red currant, and citrus flavors that are complimented by a juicy and floral finish.

At once complex and comforting, this wet processed coffee from the Mikuba washing station in Kayanza, Burundi, features an inviting fragrance of sweet spice and floral honey on the nose. An aroma of dried apricot and browning sugars opens up to flavors reminiscent of plum, black cherry, and black currant in the cup, culminating in a pleasantly soft mouth feel and balanced finish.

Toffee, sweet almond, and peach on the nose introduce a delicate yet complex cup with prominent flavors of bergamot and citrus oil, accompanied by sweet cherry, melon, and coconut cream in the finish.Guji coffees have the potential to express some of the most complex and interesting cup profiles we have ever experienced. This latest stunning offering from the Hana Asrat washing station in Uraga is a beautiful representation of this storied terroir and a fitting example of the impressive standards of quality and consistency that Feku Jebril and the team at Yabitu Koba have achieved in recent years.

In recent years, the finest Ecuadorian coffees that we have had the opportunity to taste have tended to be separations of one of two Arabica varieties: Sidra and ‘Typica’ Mejorado. This particular selection is an immaculate example of a coffee containing both varieties, awarding it third place in the 2022 Ecuador Cup of Excellence competition. Opening with a captivating bouquet of jasmine, rose, and bergamot florals on the nose the stunning elegance of this profile exhibits an exceptionally clean and juicy acidity of kiwi, and starfruit followed by a delicate florality that carries throughout the finish, which continues to sweeten with flavors of melon, candied lemon, and apricot as it cools.

Dried blueberry and delicate florals on the nose of this fruit-forward coffee from producer Marilyn Laucata are accompanied by flavors of red apple and vanilla wafer in the cup, as well as cocoa and a honeyed almond sweetness that lingers as the coffee cools.

Café Ticuna is a coffee project in southern Huila, Colombia, founded and co-owned by José Jadir Losada and Kyle Bellinger. José and Kyle’s ambitious labor of love currently consists of three coffee farms: El Diviso and El Esquilino in the municipality of Garzón, and El Mirador in the municipality of Suaza. This delicious Pink Bourbon selection reminds us of some of our favorite Kenyan coffees: Red currant jam and hibiscus with a mouth-watering acidity of lime and blood orange, balanced by an elegant black tea-like quality and sweet mulling spices in the finish.

Milk chocolate and honey on the nose introduce a plush and sweet cup characterized by gentle orange acidity, a creamy and coating mouthfeel, and flavors of cocoa, cherry, and delicate peach as the coffee cools.Hermenegildo Marin is a coffee farmer from the region of Cañada in northern Oaxaca, Mexico. This 100% Typica fully washed lot represents the third harvest that Passenger has featured Hermenegildo’s coffee. After finally getting to meet him last summer, we can confidently say that Señor Marin is as affable as he is talented, and we look forward to working with him for many more years to come

Toffee, sweet almond, and peach on the nose introduce a delicate yet complex cup with prominent flavors of bergamot and citrus oil, accompanied by sweet cherry, melon, and coconut cream in the finish.

Café Ticuna is a coffee project in southern Huila, Colombia, founded and co-owned by José Jadir Losada and Kyle Bellinger. José and Kyle’s ambitious labor of love currently consists of three coffee farms: El Diviso and El Esquilino in the municipality of Garzón, and El Mirador in the municipality of Suaza. This delicious Pink Bourbon selection reminds us of some of our favorite Kenyan coffees: Red currant jam and hibiscus with a mouth-watering acidity of lime and blood orange, balanced by an elegant black tea-like quality and sweet mulling spices in the finish.

Sumptuous floral aromas of jasmine and peach blossom are elegantly complemented in the cup by lingering flavors of creamy vanilla custard, wafer cookie, clementine, and a hint of fresh strawberry on the finish.

Sweet floral aromas of honeysuckle and peach blossom are elegantly complemented in the cup by lingering flavors of creamy custard, wafer cookie, lemon, and a hint of fresh strawberry on the finish.