Samba Coffee Roasters

Competition-grade micro-lot from a Geisha plot on the MIMA Estate at the foot of Volcán Barú, grown under 70% shade. Cherries dry 4 days on African beds, ferment 3 days in GrainPro bags at low humidity, then dry a further 35 days. Sourced on Samba's team trip to Panama; packed in limited 150g bags, roasted to order. Source: sambacafe.gr

Lavender, violet, blueberry, apricot, malic acidity, medium-heavy body

Sibling lot to Altieri DFC Luci 080124 from the same Geisha plot on the MIMA Estate, fermented cold. Cherries dry 4 days on African beds, ferment 3 days in GrainPro bags, then dry 35 days at 18°C/50% RH. Sourced on Samba's team trip to Panama; packed in limited 150g bags, roasted to order. Source: sambacafe.gr

Orange blossom, lavender, peach jam, malic acidity, medium-heavy body

From Fazenda Lagoa on the slopes of Serra do Pau D'Alho — 210 hectares under coffee producing roughly 6,000 bags a year, alongside 600 hectares of forest reserve known for its birdlife. Source: sambacafe.gr

Hazelnut, milk chocolate, citric acidity, round body

Micro-lot from Finca La Joya in the village of El Cerrón, Marcala — a family-run farm centered on specialty coffee and sustainability. Cherries are hand-picked at peak ripeness (~24° Brix), fermented 24 hours in covered tanks (18-22°C), washed, then dried slowly on African beds for 30 days. Espresso roast only. Source: sambacafe.gr

Grapefruit, tamarind, orange zest, medium body, citric acidity

Carmen Estate has grown Arabica in the Volcán valley of Chiriquí for over 50 years, consistently placing in the top 5 of specialty cupping competitions. Low-water-use milling removes skin, pulp and mucilage from parchment coffee, recycling byproducts back to the farm as fertilizer; parchment sun-dries on cement patios (naturals on African beds) before a 60-day rest in wooden warehouses. Available in espresso and filter roasts. Source: sambacafe.gr

Orange, apricot, peach, medium-heavy body, citric acidity

From the Qawale project, founded in 2006 by Vides58 to support small and medium producers around La Libertad, Huehuetenango, with Rainforest Alliance-based training and community programs. Cherries dry 18 days with frequent turning to control fermentation. Micro-lot. Source: sambacafe.gr

Berries, lotus, tamarind, butterscotch, caramel, medium body, malic acidity

Samba's house espresso blend of specialty- and premium-grade coffees, 100% Arabica sourced from South America. Source: sambacafe.gr

Chocolate, butterscotch toffee, hazelnut, medium body, medium acidity, milk chocolate aftertaste

Naturally processed Ethiopian Moka-variety coffee from the Tse-Tse farm, decaffeinated using a mountain-water process (99% caffeine removal) drawing on water sourced from Ethiopian mountain springs. Source: sambacafe.gr

Sweet and balanced cup

From Aricha in Yirgacheffe, processed at the Aricha station founded in 2012 by Mr. Bernhanu, who works with roughly 1,700 surrounding farmers. Filter roast only. Source: sambacafe.gr

Apricot, lavender, lime zest, medium body, citric acidity

From the village of Jigesa in the Guji zone of Oromia. Ripe cherries are floated to remove defects, then dried on raised beds under shade netting for a controlled, slow drying that preserves delicate aromatics and sweetness. 2024/2025 harvest. Espresso roast only. Source: sambacafe.gr

Strawberry, cherry, raspberry, lotus, medium body, malic acidity

Samba's Greek-coffee recipe, used by founder Stefanos Kalafatas since 1979 — a blend of carefully selected Brazilian, Indian and Ethiopian beans, sweet-roasted extra dark. Sold pre-ground for Greek/Turkish-style brewing. Source: sambacafe.gr

Milk chocolate, nuts, mild fruit acidity, full body, rich aroma

Samba's Greek-coffee recipe, used by founder Stefanos Kalafatas since 1979 — a blend of carefully selected Brazilian, Indian and Ethiopian beans, sweet-roasted medium. Sold pre-ground for Greek/Turkish-style brewing. Source: sambacafe.gr

Milk chocolate, nuts, mild fruit acidity, full body, rich aroma

Competition-grade lot harvested at Don Benjie's Estate, depulped and inoculated with a mixed culture of Pichia kluyveri and Lactobacillus plantarum, fermented 5 days at 20°C, then dried 18 days to 10.8% moisture. Used by Samba's competing baristas; packed in limited 150g bags, roasted to order. Source: sambacafe.gr

Sugar cane, peach, grapefruit, hops, citric acidity, medium body

Competition-grade washed lot from Finca Mil Cumbres in the Cloud Valley on the slopes of Volcán Barú. Cherries are floated, depulped, washed, hand-sorted a second time, then dried on African beds for 12-16 days. Sourced on Samba's team trip to Panama; packed in limited 150g bags, roasted to order. Source: sambacafe.gr

Grapefruit, sanguine, apricot, chamomile, malic acidity, medium body

Competition-grade lot from the Mil Cumbres farm in the Cloud Valley near Volcán Barú National Park. Cherries are floated to remove defects, rested 24 hours, then anaerobically macerated 36 hours under nitrogen flush before slow shaded drying on African beds. Sourced on Samba's team trip to Panama; packed in limited 150g bags, roasted to order. Source: sambacafe.gr

Caramel, blueberry, violet, medium body, malic acidity

From the Hartmann family, pioneers of specialty coffee in Panama, farming under shade-grown native forest bordering La Amistad National Park. Cherries are picked at peak ripeness and dried naturally on raised African beds for 12-17 days, finishing in mechanical dryers that mimic outdoor drying conditions. Source: sambacafe.gr

Blueberry, caramel, cinnamon, medium body, malic acidity

Developed by Claudia Lovo of the Bridazul processing station to pair large, uniform beans with a signature sugar-cane decaffeination process — 20% washed coffee from Los Suyates blended with 80% semi-carbonic maceration coffee from both farms. Espresso roast only. Source: sambacafe.gr

Bitter orange, lotus, molasses, medium body, malic acidity

From the Shyira washing station (est. 2017) in northwestern Rwanda, coordinated by Evariste Hagumimana. Micro-lot, espresso roast only. Source: sambacafe.gr

Blueberry, caramel, raisin, malic acidity, medium body

From the Shyira washing station (est. 2017) in the misty hills of Nyabihu, Rwanda, known for volcanic soil and a high-altitude microclimate. Micro-lot, espresso roast only. Source: sambacafe.gr

Sour cherry, wine, apple cider, medium body, malic acidity