Phoenix Coffee Roasters

Phoenix's strong, spicy espresso: 75% Brazil and 25% Indian Robusta, an Italian style with less pronounced bitterness. Dense body, dark chocolate and spice with caramel sweetness. Direct trade.

Dark chocolate, spice, caramel

A classic northern-Italian espresso profile made with Phoenix's own green coffees: 70% Brazil, 30% El Salvador, roasted to the start of second crack. Low acidity, dark aromas, lots of body and surprising complexity.

Chocolate, nuts, caramel, low acidity

Phoenix's lightest filter roast, currently a washed Kenyan from Kirinyaga smallholders (February 2026 harvest). Layered aromas, intense fragrance and lively acidity with red fruit, brown sugar and florals.

Red fruit, brown sugar, floral

Phoenix's medium filter roast: light and mild, with less acidity than the Green. Currently an anaerobic natural Gori Gesha from Karmachi Farm in Guji (January 2026 harvest), with berry jam, caramel and cocoa. Direct import.

Berry jam, caramel, cocoa

An omni roast for filter and espresso from Diego Horta's El Rincón in Huila, a family farm where Diego experiments with fermentation and swaps notes with coffee experts in Pitalito and Neiva. Fruity, with berry jam, rumtopf and cocoa and a syrupy body.

Berry jam, rum pot, cocoa

A Colombian decaf from Huila, decaffeinated with the E.A. sugarcane method using only natural solvents and no pressure, so the Colombian profile stays intact: caramel and malt with a fine cherry note. Omni-roasted for any brew method.

Caramel, malt, cherry

A light, fruit-led espresso that brews as a soft, sweet filter with red-fruit notes. Currently a washed Red Bourbon from Rwanda's Muteteli washing station in Huye (June 2026 harvest).

Cherry, chocolate, caramel, red fruit

Phoenix's classic, built for balance: 70% Brazil and 30% El Salvador at a medium roast, with varied aromas, good sweetness and well-integrated acidity. Direct trade.

Cherry, chocolate, nuts

From Esayas Beriso's farm in Boku, Hambela Wamena, at around 2,350 m — an extreme terroir that ripens cherries slowly into dense beans with a clear, intense profile. Esayas works with his family to show the region's potential. The natural process brings the fruity, sweet side forward without losing Ethiopian elegance (January 2026 harvest).

Fruity, sweet, elegant

Jhoan Vergara's Pink Bourbon from Finca Las Flores, showing his precision with variety and fermentation. The anaerobic washed process brings juicy, layered fruit and fine floral elegance — clear and complex.

Juicy fruit, floral

A specialty decaf from Finca Las Flores, the Vergara family project known since 1990 for precise farming and experimental processing. Anaerobic washed Pink Bourbon, decaffeinated with sugarcane, given a 30-minute thermal shock at 50 °C and dried for 36 hours in a dehumidifier (October 2025 harvest).

Deep, structured, aromatic

A natural Bourbon from the Mubuga station in Ngozi, which processes cherry from more than 1,900 local farmers with 12 fermentation tanks and over 300 drying tables. Intense acidity and full sweetness (July 2025 harvest).

Intense acidity, full sweetness

A dry-processed heirloom from the Gerba Dogo area of Ethiopia, with medium acidity and intense sweetness.

Medium acidity, intense sweetness