Tasting Notes: October 2025 Coffees
Founded in 2002, 19grams Coffee Roasters have been on an crusade ever since to educate people as to the importance of specialty coffee. Not only in the quality of the coffee they are drinking but also on the lengthy supply chain, emphasising the important of understanding the approach to farming, processing and cultivation of the raw product.
Year after year, they continue to learn by traveling to farms to meet with producers who teach them about new cultivation and processing methods. Through these partnerships all over the world, 19grams are able to select high quality, delicious coffees they know you will love.
19grams Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Shantawene, Ethiopia | Juicy nectarine, tangy bergamot and sweet blueberry - a fruity composition that is an instant hit. This special coffee comes from the Daye Bensa Gatta Farm in the heart of the village of Shantawene. After harvesting, it is carefully processed at the Shantawene Washing Station - using only perfectly ripe cherries. Upon delivery, the cherries are sorted with water to retain only the best quality. They are then gently dried on raised African beds for 13 to 16 days until their unique aroma comes to the fore.
Bensa Gatta Farm is located in the heart of the village of Shantawene, just 10 km from the town of Daye. Surrounded by dense, natural forest and impressive indigenous trees - some over 200 years old - it sits enthroned in the middle of a unique landscape. Nearby are the farming areas of the villages of Bombe, Shantawene and Keramo. Numerous rivers run through the region and enrich the soil with valuable nutrients. One of these rivers has its source in the hills above Karamo and forms the natural border between Shantawene and Bombe. In order to maintain the balanced microclimate and soil fertility, the farm - in cooperation with the Ministry of Agriculture - specifically plants various shade trees. It has been awarded organic, C.A.F.E PRACTICE, UTZ and Rainforest Alliance certificates for its sustainable work. |
Peach, bergamot and blueberry Altitude: 2100 masl, Process: natural |
Plus 87, Rest of World |
| Bochesa, Ethiopia | This exceptional microlot comes from the Arbegona region in Sidama/ Yirgacheffe - one of Ethiopia's most renowned coffee-growing areas. The beans were processed at the Bochesa Washing Station at 2,000-2,100 m above sea level. The altitude gives this coffee its expressive, clear taste profile with pronounced fruity and floral notes. The varieties used in this lot - 74110, 74112, 7440 and 7454 - are traditional Ethiopian heirloom varieties selected for their resilience and exceptional flavor potential. The beans were processed using the classic washed processing method, which ensures clarity and freshness in the cup. The result is a particularly elegant taste profile with notes of peach, bergamot, orange blossom and citrus fruits, rounded off with a subtle honey sweetness. Bochesa is a coffee that perfectly reflects the character of its origin - clear, full of energy and impressively complex.
This coffee comes from small farmers in Bochesa, a village in the Arbegona district of the Sidama region in Ethiopia. Processing takes place at the Bochesa Washing Station, which was founded in 2022 and has been working closely with over 800 local farmers ever since. Here, washed coffees are fermented with great care and dried on raised drying beds - a process that ensures particularly clear, floral and fruity cups. The region is characterized by altitudes above 2,000 meters and dense vegetation with shade trees such as Enset, which create an ideal microclimate for high-quality coffee cultivation. |
Peach, redcurrant and bergamot Altitude: 2000 - 2100 masl, Process: washed |
Single / Light, Selected Mix, Plus 87 |
| Villalobos, Costa Rica | The Villalobos variety is processed naturally. This means that after harvesting, the ripe cherries are spread out on a terrace together with their flesh and dried in the sun before the skin is removed. This allows the cherry to absorb the full flavor and sweetness of the fruit. Villalobos impresses with its fruity, gentle characteristics.
Pacamara – Red Honey showcases the farm's processing mastery. The ripe cherries are pulped, leaving mucilage intact, and dried on raised beds. The first 72 hours of drying are undisturbed to enhance sweetness, followed by careful movement to ensure uniformity. The process takes 15–20 days, creating a coffee with rich sweetness, balanced acidity, and pronounced complexity. |
Almond, nuts, plum and molasses Altitude: 1400 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Spring Blend, Honduras | The Spring Bloom Filter is a single origin from Honduras. The yellow Pacamara comes from the Finca Cerro Azul, which is farmed by the Mierisch family. The Mierischs are very well known in Nicaragua and Honduras, but also worldwide in the specialty scene for their excellent quality coffees. This filter roast tastes light and delicious like spring, with fruity and floral notes of melon and orange blossom in the cup.
The Mierisch family has been growing coffee in Nicaragua for 4 generations, and is now in its 5th generation. They have seen an industry transition from a homogeneous cash crop commodity to micro-lot farming, and they have enthusiastically participated and sometimes even taken the lead in these changes. They have achieved great results as evidenced by the steady increase in quality and success in the Cup of Excellence competition over the last 6 years. They decided to bring their experience to their northern neighbor Honduras, a six-hour drive from their home in Nicaragua. In 2011, the Mierisch family started the project to revitalize Finca Cerro Azul in the region of the Azul Meambar National Park in Siguatepeque, Comayagua, Honduras, across from El Cielito, Santa Barbara on the other side of Lake Yojoa, which has proven itself with great quality results. |
Chocolate, orange and melon Altitude: 1650 masl, Process: washed |
Selected Mix, Blend / Darker, PERCENT |
| Copacabana, Brazil | Unavailable | Milk chocolate, caramel and hazelnut Process: natural |
Blend / Darker, PERCENT |
| Decaf, Colombia | A delicious, mild decaf that you hardly notice its decaf attitude. With our decaffeinated coffee from Cauca, Colombia, we bring a great decaf to your cup. A coffee with notes of sugar cane, chocolate and red berries - you can experience all of this in your cup with the Decaf, without any caffeine. The caffeine is gently extracted using the sugar cane method. This process preserves the flavor-giving components of the bean so that the full aroma and original quality are retained. Our Decaf impresses with its authentic, unadulterated taste - without any caffeine.
In Popayán, Cauca, the beans are grown at an altitude of 1,500 to 2,070 meters. It is a single origin blend: a harmonious interplay of the Castillo, Caturra and Colombia varieties is revealed in a coffee blend of the highest quality. The exciting taste profile is intensified by the further processing of the coffee cherries. |
Fig, sugar and dark chocolate Altitude: 1500 - 2000 masl, Process: Swiss water decaf |
Decaf |
| Don Martin, Costa Rica | Don Martin's La Chumeca Geisha grows at 1,800 meters in Costa Rica. Thanks to the natural drying process, this Geisha variety has gentle floral notes and a hint of citrus freshness - a clear, harmonious filter coffee.
Don Martin and his wife Olga Jimenez run Finca La Chumeca in the green hills of San Pablo de León Cortes, not far from the famous Tarrazù coffee region, and are our longest-standing partners. Their love for coffee began when they met during the harvest - today they have been married for over 25 years and have three children. Don Martin, who comes from a family of nine siblings, has dedicated his life to coffee and has been working in the fields since he was a child. |
Floral, citrus, guava and vanilla Altitude: 2000 masl, Process: natural |
Premium |
The Quo in the Latin term ‘status-quo’ by definition, means “To give or recieve for something given in return” which Quo see fitting to their work in challenging the status quo of a broken commercial, and specialty coffee industry. Quo coffee roasters aim for their product to highlight the quality and consistency of the producers they work with throughout the supply chain, and work more intently to consistantly make improvements on their impact.
Quo have taken design inspiration from their local surroundings, with colours directly reflecting the surrounding Bohuslän coast and architecture, in warm hues which reflect the friendly disposition of this seaside community. With a roastery located in the heart of Skärhamn, you can access here directly from the marina.
Quo Coffees | Sweden
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Tabe Burka, Ethiopia | Uraga coffee, named after the district where it is harvested, belongs to the Guji appellation. This famous coffee is produced in the orchard, in an area where the culture of coffee is ancient. The fertile lands of the Ethiopian highlands here support a polyculture agricultural system which allows farmers to combine food crops and coffee on their same plots
Guji-native Tadesse Edema is a pioneer among producers in Uraga. He was among the first to build a washing station in the region. His Tabe Burka washing station was built in 2008. Tadesse is a community leader and has built schools and roads in the region. In addition to washing stations, he owns two farms - one in Shakiso and another in Anasora. During the ten years when the Ethiopian Commodity Exchange (ECX) restricted direct exports, Tadesse delivered his lots to the regional warehouse where traceability was obscured. Beginning in the 2019/2020 season, Tadesse is finally able to deliver his world-class coffees directly to us. |
Jasmine, tea and apricot Altitude: 2200 masl, Process: washed |
Rest of World, Plus 87 |
| Caturra, Colombia | We’ve worked with Sandra and her husband Hector for a decade now, and have thoroughly enjoyed getting to know them as friends and visiting their farm over the years. Both are extremely dedicated to quality and primarily grow Caturra and Tabi trees on their property. Sandra and Hector's Caturra has an incredible sweetness to it which is why we've referenced it as tasting like creme brulee. In incredible balance in sweetness and acidity, which makes it an incredible alternative for lighter espresso, and milk drink alternatives. |
Papaya, passionfruitand Creme Brulee Altitude: 1900 masl, Process: washed |
Rest of World, Plus 87, Single / Light |
| Dos Passaros, Brazil | Unavailable | Fig, chocolate and pomegranate Process: natural |
Rest of World, Plus 87, Single / Light, Selected Mix |
| Rosado, Colombia | We’ve worked with Yobani and Yaved for a decade now, and have thoroughly enjoyed getting to know them, being guests on their homestead, and drinking their coffees. They operate a small farm in the mountains of Huila which is primarily populated by Pink Bourbon and Colombia trees, interplanted with the natural forest and landscape. Their pink bourbon lots are always the highlight of our year, and hope you enjoy this coffee as much as we do. | Mango, lemonade and currants Altitude: 2100 masl, Process: washed |
Premium |
SUMO coffee roasters was founded in 2020 by World Cup Taster Champion 2019, Daniel Horbat, with a mission of creating a transparent and ethical coffee business, which highlights and celebrates everyone from the producers and farmers who put their heart and sweat into their craft, to the baristas who will produce the finished product and all in between.
By helping to educate consumers about the farmers' craft, by telling the story behind the bean and by doing their best to achieve perfection in their roast, Sumo’s plan is to increase the standard and experience for all who are involved in the industry, innovating the way forward for coffee. Through direct trade, SUMO pay a fair price to their farmers.
SUMO Coffees | Ireland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gasharu, Rwanda | Rooted in the lush, high-altitude hills of Nyamasheke, Western Province, Rwanda, Gasharu Coffee has been a beacon of speciality excellence since 1976. It all began when 17‑year‑old Celestin Rumenerangabo planted his first 380 coffee trees and built a farm that would grow into a community-focused, farmer-owned roasting and processing operation. Today, under the leadership of his son, Valentin Kimenyi, the project includes two washing stations - Gasharu and Muhororo -working with 1,650+ local farmers to cultivate both quality and sustainability.
Nestled near the shores of Lake Kivu and the biodiverse Nyungwe National Park, Gasharu enjoys volcanic soil, ideal elevation (1,600–2,100 masl), and a perfect microclimate for growing exceptional Red Bourbon coffee. With a spirit of experimentation at their core, Gasharu’s team continually pursues innovative fermentation methods. This year’s 36‑hour wet anaerobic is the latest chapter in that journey. Freshly harvested cherries are carefully pulped, then sealed in anaerobic tanks for a full 36 hours, allowing the beans to absorb deep, nuanced fruity precursors. After fermentation, they are washed and meticulously dried on raised African beds, preserving clarity and structure. This coffee is more than a pressing cup - it’s a message of community, quality, and forward-thinking craft. Gasharu Coffee isn’t just farming; it’s safeguarding rural livelihoods, championing local ownership, and ensuring that the benefits of excellence are shared widely. |
Clementine, plum, grape, raisins, cherries and black sugar Altitude: 1600 - 2100 masl, Process: experimental anaerobic washed |
Plus 87, Rest of World, Single / Light, Bloom |
| Burka Estate AA, Tanzania | Burka Estate is one of Tanzania’s oldest and most established coffee farms, nestled on the leeward side of Mount Meru, just outside Arusha and not far from Mount Kilimanjaro. Founded in 1899, the estate is home to over 1.3 million shade-grown Arabica trees, thriving across fertile land that also includes protected forests and natural grasslands.
But Burka is more than just a coffee estate - it’s a living, breathing community. Over 200 permanent employees and 200+ casual workers form the core team, and during harvest season, up to 5,000 people work across the estate’s three farms. Staff live on-site in one of four camps, where they’re provided with housing, healthcare, education, and wages set 20% above the national minimum. Contracts include social security, union membership, and access to a dedicated credit union that supports education, medical needs, and homebuilding. The estate runs its own nurseries and primary schools, offering education to more than 600 children from staff families and surrounding communities. There’s an on-site clinic with a full-time nurse, a dispensary, and even an ambulance. Villages on the estate are lined with fruit and nut trees, and coffee trees no longer in production are used to provide free firewood. Life here is active and connected, with regular football and netball tournaments, holiday BBQs, and a mix of churches, a mosque, and local shops helping maintain a strong community spirit. Coffee from Burka is washed and sun-dried at one of their two wet mills, giving them full control over processing. The result is a sweet, juicy, and complex Tanzania AA - crafted with the same level of care that defines every part of life on the estate. |
Floral, rosehip and apple Altitude: 1350 masl, Process: washed |
Bloom, Plus 87, Rest of World |
| Bensa Bombe, Ethiopia | Bombe is a high-altitude location in the Bombe mountains of Bensa district, Sidama (around 2000 m.a.s.l). This altitude plays a key role in why the Bombe coffee is so special. Very high altitudes make things difficult for the coffee tree. The colder climate slows the growth cycle, and development takes longer. Coffee harvests from higher altitudes are typically later than those at lower altitudes, even in the same vicinity. In addition, higher altitudes tend to have better water drainage, so that reduces the amount of water freely available to the coffee tree. The result is a slowly matured cherry that is small, dense, and packed with flavor. Lastly, coffee in Bombe tends to ripen uniformly. This makes picking the cherries a simpler process because they are all perfectly ripe for picking at the same time. Together, these many factors combine to produce Bombe’s delightful flavor, packed with citrusy and floral notes.
The Ayla washing station is owned by Testi Trading and operated by the Yonis family and their team. Testi Trading makes significant investments in the communities that they operate in through their Project Direct initiatives. So far they have completed construction of multiple primary schools and even the first ever high school in the town of Hamasho, a small town in Sidama. As opposed to the high-altitude farms, Bombe coffee is processed lower down at the Ayla Bensa washing station. The washing station maintains a buying station, so farmers do not need to travel far to sell their cherries to the Ayla Bensa team. Once at the Ayla Bombe washing station, Bombe coffee is processed as a separate lot, kept apart from other coffees to preserve its unique flavor. The washing process starts with removing the pulp, a couple of days of fermentation in water, followed by a manual rinse, and finishes with the coffee beans drying on raised beds until the moisture content reaches desired levels. |
Peach, bergamot, jasmine and fruits Altitude: 2000 masl, Process: washed |
Single / Light |
| Solsticio, Colombia | Unavailable | Tropical candy, mint and lemon Process: co-fermented washed |
Premium |
| Rio Bamisa, Colombia | Rio Bamisa takes its name from the Bamisa river, which flows beside a small cluster of farms nestled in the hills outside Acevedo, in the southern part of Huila, Colombia. One of the country’s most iconic coffee regions, Huila offers an extraordinary mix of terroir - from volcano-fed soils to lush forests and tropical microclimates - creating the perfect conditions for expressive and complex coffees.
This lot is a washed Gesha, carefully cultivated in the fertile, river-fed soils of Huila and processed with precision to preserve the variety’s clean, elegant character. Cherries were selectively handpicked at peak ripeness, fermented, and fully washed before being slow-dried - a method that highlights the clarity and purity of the cup. Though the farm is best known for experimenting with rare varieties like Caturrón, this Gesha stands on its own as a refined expression of place and craft. Grown by producers who are quietly redefining Colombia’s coffee potential, Rio Bamisa is a story of thoughtful farming, stunning terroir, and commitment to quality at every step. |
Floral, honey, peach and citrus Altitude: 1800 masl, Process: washed |
Premium |
Bluebell roast the coffee they believe in, a new way of connecting with all our environment. Roasted in Valencia by women, women-led Bluebell decided to embrace coffee as a way of life, not as a style or an occasional fad. With a local cafe in Valencia too, this venue is Bluebell's place where they showcase and serve their own coffees, to experience their passion for coffee firsthand. But... women don't live by coffee alone, you are at home when you visit.
Bluebell Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Lorayne, Panama | Finca Lorayne is a clear example of female leadership in coffee growing. The farm is family-owned and led by Elia Lorayne Rosas, a leading figure in the Boquete region, Chiriquí. Elia Lorayne, born in the province of Chiriquí, grew up immersed in the world of coffee, continuing the legacy of his grandfather and father. With a solid academic background and vast experience, his leadership is essential in the management and production of the estate.
She has driven a business approach that recognizes the challenges faced by women in coffee growing and has actively worked to generate opportunities. In fact, he has established an alliance with Eng. Erving Manuel Romero, to continue the legacy of her grandfather, "Café", and promote local coffee farming led by women. Among the objectives of your company is to integrate better production techniques and work with producers to achieve sustainable yields. Elia Lorayne remains actively involved in all processes of the company and with customers, being an important pillar in both the activities of field as well as in the supervision of purchasing and exporting, always seeking maintain the highest quality standards. In addition, he works closely with the hand of indigenous Ngäbe Buglé work, which is crucial in the field. With Elia Lorayne, we not only guarantee traceability, but also a commitment with social development and gender equity in the coffee industry. |
Floral, lemon and pineapple Altitude: 1700 masl, Process: washed |
Rest of World, Plus 87 |
| Bezabesh, Ethiopia | Unavailable | Jasmine, honey and apricot Process: natural |
Selected Mix, Plus 87, Single / Light, Bloom |
| Santa Monica, Colombia | Gualdina Torres is the woman responsible for the Santa Monica farm, continuing the legacy of her predecessors who owned the first family business, a hotel- restaurant designed so that the people of the capital could disconnect on the weekends, she expanded the dream and acquired 4.5 hectares of land where she could begin to grow coffee and offer the world a specialty coffee that would allow them to continue growing as a family.
Thanks to her hard work, focused on her hotel and her 20,000 planted coffee trees, her daughter, María Camila, was able to study marketing at university and focus her thesis on creating a coffee brand that tells the story of her origins. Manual harvesting of only ripe fruits. A batch process is carried out upon delivery to the processing plant. The coffee is then pulped and oxidized in tiled tanks for 18 hours. Finally, it is gently washed and sun-dried for approximately 15 days, depending on the weather. |
Chocolate, sugar and butter Altitude: 1800 masl, Process: washed |
Rest of World, Plus 87, Single / Light, Bloom, Selected Mix |
| Hobe, Rwanda | Rwamatamu Coffee Ltd. is a family business owned by Mukantwaza Laetitia and Rutaganda Gaston, who have been in the coffee industry for over 13 years. They founded Rwamatamu in 2015 with the goal of achieving financial gain and also contributing to the fight against poverty in rural communities through coffee harvesting.
Rwamatamu Coffee Ltd. has 20 hectares of coffee plantations where it harvests its own cherries, but also purchases cherries from affiliated cooperatives and local producer families and smallholder farmers. These cherries from various sources are harvested, processed, sun-dried, sorted into separate bags, and finally exported as a premium product. The Rwamatamu coffee farm and washing station are located in Rwanda's Western Province, where the landscape consists of picturesque hills flanked around Lake Kivu in Nyamasheke District. This region offers a tropical mountain climate with an average temperature of 14 to 24 °C and regular rainfall. This allows the Arabica coffee to flourish, resulting in a dense, hard bean with a superior coffee flavor. The estate is located between 1,600 and 2,000 meters above sea level, on volcanic soil. Harvest season is from January to March. Rwamatamu's coffee is thoroughly washed with spring water, sun-dried, and hand-selected to a high standard. They are currently in the process of obtaining their organic and Fair Trade certifications. They work to have a positive social and economic impact on farming communities, with a particular focus on women. |
Honey, lemon and floral Altitude: 1800 - 2000 masl, Process: washed |
Rest of World, Plus 87 |
| Caldas, Colombia | At Bluebell, we've put a lot of effort into finding a great decaf that's on par with our other coffees. This coffee has been decaffeinated using sugarcane, specifically with ethyl acetate, a selective solvent found in nature that traps caffeine. This process eliminates more than 97% of the caffeine without using chemicals. | Honey, stone fruit and chocolate Altitude: 1400 - 1900 masl, Process: sugarcane decaf |
Decaf |
With two beautiful cafes nestled in Glasgow's Duke Street and Langside Road, and as relatively new kids on the block, Zennor have hit the ground running and already made their mark on the local coffee scene. Now three years young, their paired back, architectural cafe space matches that of their light roasted, clean coffees. We're super excited to be featuring Zennor.
Zennor Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Lalesa, Ethiopia | A clean, bright and juicy profile with tropical notes of mango and pineapple, very sweet honey-like body and a delicate floral finish. | Tropical, mango, pineapple and floral Altitude: 2200 masl, Process: natural |
Bloom, Single / Light, Plus 87 |
| El Diviso, Colombia | A modern-style espresso, specifically sourced to highlight a fruit-forward profile with lots of sweetness that pairs beautifully with milk. With notes of candied peach and dried apricot, it's creamy, sweet, and reminds us of Petits Filous with milk. | Peach, apricot and chocolate Altitude: 1750 masl, Process: thermal shock washed |
Bloom, Plus 87 |
| Luz Helena, Colombia | Unavailable | Orange, caramel and chocolate Process: washed |
Bloom, Selected Mix, Single / Light |
| House Blend, Americas | Introducing our exclusive house espresso, crafted to cater to both espresso and filter lovers who want an easy drinking profile that can be enjoyed all day. Well balanced, sweet, and chocolatey, it pairs beautifully with milk. | Sweet and chocolate Altitude: 1200 - 1700 masl, Process: washed |
Blend / Darker, PERCENT |
| Jairo Arcila, Colombia | Very Juicy with lots of bright cherry notes, a rich fudgy body with tons a sweetness. | Cherry and fudge Altitude: 1800 masl, Process: natural decaf |
Decaf |
| La Quebraditas, Colombia | A very complex and juicy coffee with a clean profile, crisp citrus acidity, fresh watermelon notes and a sweet caramel finish. | Orange, watermelon and caramel Altitude: 1600 masl, Process: thermal shock washed |
Premium |
GUSTATORY (adjective): curating excellence in taste.