Senzu Coffee Roasters

A washed Castillo from Don Dario and Iliana Delgado, part of Senzu's espresso selection and a component of the El Professor blend.

Floral, Milk chocolate, Honey, Yellow fruit

From the Cerquera family. Hand-picked cherries fermented in the cherry and slowly dried. Straightforward and clean — designed for those who prefer a clear profile without excessive complexity. SCA 87.5.

Brown sugar, licorice, winey, dark chocolate, prune, blackberry

Senzu's decaf: a washed Colombian Castillo decaffeinated with the sugarcane process.

Chocolate, Nuts, Vanilla

An espresso blend of 50% natural Brazil Sra Aparecida, 25% natural Honduras Tres Santos and 25% washed Colombia Puerto Rico.

Vanilla, Red fruits, Dried fruit

From producer Andrés Salaverría's Vega plot — each plot has its own identity. Distinctive honey-processed Bourbon with layered sweetness and floral depth. SCA 88.

Dark caramel, malt, blackberry, pear, pineapple, dark rose

From ~350 small producers at the Banko Gotiti station. Anaerobic fermentation followed by slow drying on raised beds — vibrant and intense, a flagship Yirgacheffe. SCA 89.5.

Honey, floral, stone fruit, passion fruit, coconut, strawberry

A seasonal natural Catuaí from Fredy Orantes' Buena Vista, grown at 1870m.

Caramel, Tropical fruit, Passion fruit, Pineapple

A natural from Tres Santos smallholders in Senzu's espresso selection; also goes into the Not Only Barista and El Professor blends.

Chocolate, Red fruits, Caramel, Mango

From ~600 small producers around the Thuti Washed Station. Straightforward and clean, full of energy and clarity — the kind you understand from the first cup. SCA 88.5.

Cereals, dark chocolate, biscuit, citrus, floral

A washed Typica and Oro Azteca from Finca Monte Azul in Veracruz, part of the espresso selection.

Chocolate, Cacao, Nuts, Honey

A seasonal washed Parainema from Alonso Castellano's La Florida.

Milk chocolate, Caramel, Fruity, Light florals

An espresso blend of 70% natural Brazil from Sra Aparecida and 30% natural Honduras Tres Santos.

Chocolate, Caramel, Ripe fruit

A seasonal natural Nyasaland from the Mountain Harvest Cooperative in Kigezi, grown at 2000-2200m.

Raspberry, Honey, Apple, Floral

The anaerobic-natural version of the Mountain Harvest Cooperative's Kigezi Nyasaland, sold alongside the classic natural (the shop lists both as "UGANDA - KIGEZI").

Strawberry, Blueberry, Cacao nibs, Vanilla