Roasteries / Senzu Coffee Roasters
Senzu Coffee Roasters
Porto, Portugal
A globetrotting specialty coffee maniac carefully sources the best single-origin coffees and skillfully roasts them to perfection. Founded by Diogo Amorim — certified roaster and co-founder of abcoffee, Porto's SCA-approved school. Every bag is roasted fresh after your order, shipped the next day.
29
coffees
2
followers
Portugal
base
Location
Senzu Coffee Roasters
Rua do Rosário 211, 4050-524 Porto, PortugalCoffees
29 coffees
From Victor Kalla's 4-hectare organic-certified farm (since 2017), shade-grown under native trees. Small, careful, and sweet — Bolivia's specialty scene at its most accessible. SCA 88.
Peach, cherry, strawberry, chocolate
From the Urban family farm. Aramosa is a rare cross between Coffea Arabica and Coffea Racemosa — one of the lowest caffeine content varieties. Traditional multigenerational Brazilian farming. SCA 87.
Apple, milk chocolate, raisins, vanilla
From the Nyagishiru farm, established 2016, processing ~600 metric tons of cherries annually. Sun-dried for 20–25 days. Fruity, sweet, and deeply satisfying. SCA 90.
Tropical fruit, peach, strawberry, milk chocolate
Cherry, Mango, Muscovado Sugar
Citrus, Passion Fruit, Starfruit, Yellow Plum, Dried Mango
A mountain-top farm experimenting with varietals — the first crop of Pink Bourbon. 10h oxidation, 18h anaerobic fermentation, mechanical silo-dried below 35°C for 5 days. SCA 88.
Grapefruit, pomegranate, vanilla, brown sugar
Cinnamon, Caramel, Dark Chocolate, Berries, Lime, Port Wine
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
From Gerardo Arias's family farm. High altitude slows everything — maturation, drying, decisions — giving the coffee time to develop. A patient, traditional approach in full control from tree to bag. SCA 88.
Caramel, dark chocolate, red plum, panela, grapefruit
Cinnamon, Caramel, Dark Chocolate, Berries, Lime
Zero chemical inputs — 25+ native tree species for shade, beehives, fruit trees, nitrogen-fixing leguminous plants. Sustainable farming at 2000m. SCA 89.
Prune, cherry, vanilla, honey
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
From the Bombe washing station, fermented and dried on African beds. Clean, structured, and straight to the point — high-altitude washed Ethiopia at its most precise. SCA 88.
Milky, honey, milk chocolate, lemon, apricot, tangerine
Jasmine, Honeysuckle, Elderflower
From Rita Graciela Cohen's farm established in 1968. Sleeping bag technique for slow air drying. Ripe cherry selection gives a vibrant, expressive, well-defined cup. SCA 86.5.
Cocoa, strawberry, blackcurrant, blood orange, green tea
Mario Mejia's agroforestry farm with slow-drying methods yielding deeply layered profiles. Building La Paz's reputation for premium coffee through environmental sustainability and community support. SCA 87.
Cranberry, clove, cinnamon, caramel
From Cup of Excellence winner Asman Arianto's mill serving producers in Pantan Musara who rebuilt after a natural disaster. One of the few Sumatran mills producing both washed and natural. SCA 87.
Chocolate, cooked cherry, winey, clove
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
Shade-grown under chalum and gravillea in endemic forest. A young producer creating value for indigenous communities in Chiapas through quality-focused partnership. SCA 88.
Caramel, hazelnut, butter, peanut, lemon
Established 2015, restored plot by plot with only genetically traceable varieties. Carbonic maceration gives a sparkling, effervescent character. SCA 88.
Clementine, cacao, red fruit jam, pineapple, sparkling
High-altitude farm near La Amistad International Park, dried on African beds inside an oven for controlled humidity. Environmental stewardship and worker welfare are central to this operation. SCA 87.
Milk chocolate, lime, hazelnut, macadamia
From Marcial Olivera Diaz's 4-hectare farm. Hand-picked, floated, pulped, 24h fermentation, shade-dried on wooden beds. Careful and clean from cherry to cup. SCA 86.
Raspberry, pink grapefruit, almond, dark chocolate
From Baho Coffee, founded by Emmanuel Rusatira, who built washing stations across Rwanda to showcase regional diversity and ensure quality through controlled cherry processing. SCA 87.
Raspberry, nectarine, walnuts
Cherry, Almond, Caramel, Blueberry, Tamarind
From 300–500 smallholders in the Rwenzori mountains. A naturally processed lot with rich sweetness and stone fruit depth. SCA 87.
Cherry, syrup, chocolate, brown sugar, stone fruit