Syra Coffee

A limited edition for Syra's 11th birthday in October 2026: three coffees from three origins and three processes, each roasted separately and blended after. Cupped at 87.

Chocolate liqueur, apple, black tea, raisin, chantilly

Grown between three volcanoes above Lake Atitlán with more than 2,500 mm of rain a year, by smallholders who farm without chemicals using only organic matter as fertiliser. Cupped at 84.

Chocolate, date, panela

Grown around Laguna de Ayarza and Laguna Azul, crater lakes left by two collapsed volcanoes. Instead of processing farm by farm, Olam buys ripe cherry at a quality premium and processes it centrally to strict standards.

Blackberry, blueberry, milk chocolate, loquat

Pacas from Mario Samuel Mejía Rodríguez, fermented without oxygen for three and a half days under tight temperature control: intense, sweet and fermented-forward. Cupped at 86.25.

Red fruit, raisin, almond, brown sugar

A regional blend from small Huista producers whose lots suit blending better than microlots; the peaberries were separated at Primavera's own dry mill in Santa Rosa. Cupped at 84.

Cacao, caramel, grape, pecan, cream

From a 45-year-old community of growers in Acevedo and Pitalito that has bought more than 500 hectares to protect forest and watersheds in the Serranía de Peñas Blancas. Cupped at 82.

Chocolate, caramel

Certified-organic (ECOCERT) washed coffee from Khalid Shifa, who runs the Echemo, Badaye and Loya Sedi stations around Jimma and has grown his farmer training programme from 27 to 110 families since 2021. Cupped at 84.25.

Orange, black tea, butter, red fruit

Sol de la Mañana, founded by Agricafé in 2014 to stop Bolivian coffee disappearing, has trained more than 100 Caranavi producers from nursery to finance, lifting yields from 2–4 to about 20 sacks a hectare; it won the SCA Sustainable Business Model Award in 2019. Cupped at 85.

Fruity acidity, panela, ripe dark fruit

A traceable community blend from 20 neighbouring producers; each bag sold plants a tree at Fazenda Pinheiro. Cupped at 82.5.

Nuts, milk chocolate, brown sugar

The Rosales Mejía family has run Hacienda Montesol since 1998 with full control from farm to export, 65 permanent staff and up to 350 at harvest. Cupped at 86.5.

Mango, red fruit, rose

Andrés Gutiérrez Bucardo planted the first trees in 1912; four generations later María Victoria Gutiérrez's Estella Legacy Coffee unites the family farms, and agronomist Carlos Rojas runs San Andrés. It sits in an 18-hectare Rainforest Alliance cloud-forest reserve, and this is its first direct export.

Rooibos, hibiscus, hazelnut, mandarin

Highland Bahia is too humid to dry coffee at harvest, so cherries travel up to 24 hours in closed trucks to the dry Caatinga biome, fermenting on the way. Bought through Olam's mobile buying unit. Cupped at 84.

Toasted almond, blackberry, red fruit, vanilla

Mountain Harvest was founded in 2017 by young coffee professionals led by Kenneth Barigye to prove Ugandan coffee can be consistent. Its yearly end-of-harvest gathering gives farmers a direct line to government and industry, with bonuses and prizes for the best groups. Cupped at 84.25.

Orange, nutmeg, grape, caramel