Mazelab Coffee

Pomelo, sweet lemon, white floral, honey

Berries, tropical fruit, stonefruit

From Faysel Abdosh's smallholder operation in Bensa. Washed for clean, transparent flavor without heavy intervention — letting the natural clarity of high-elevation Sidama speak for itself. Citrus zest brightness, honeyed sweetness, and ripe fruit depth.

Citrus zest, honey, apricot & blueberry

From Diego de la Cerda's El Socorro farm in Palencia — a recent Cup of Excellence top-three finisher. Transparent and elegant, with white blossom aromatics, soft citrus, ripe nectarine, and a warm panela sweetness. A textbook expression of meticulous washed Geisha.

White blossom, citrus, nectarine & panela

From Faysel Abdosh at 2200m in Bura — where cherries ripen slowly, building quiet complexity. Washed to a clean, tea-like delicacy: soft white peach, gentle florals, bright tangerine. Precise and refined, with a transparency that only extreme altitude can produce.

White peach, floral, tangerine & tea

From Thunguri Coffee in Nyeri — SL28 grown in red volcanic soil where the variety truly thrives. Careful washed processing highlights the structure and intensity Kenyan coffees are celebrated for. Vibrant cranberry and raspberry acidity with a velvety, juicy body.

Cranberry, raspberry, juicy & velvety

From the Muntasha family at 2400m in Arbegona — one of Sidama's highest growing areas. Cherries dry slowly, building energy and clarity together. Vibrant yet balanced, focused and full of potential. A high-land quiet that speaks loudly in the cup.

Orange, berries, citrus & tropical yellow fruit

Citrus, nectarine, earl grey, white floral

A Cup of Excellence winner from Jorge Raul Rivera Jr. in Chalatenango. Honey-processed Pacamara with red berry intensity, ripe blackberry, gentle florals, and a honey-like roundness. Warm, structured, and farmed with patience and quiet confidence at high elevation.

Red berries, blackberry, honey & floral

Cranberry, blackberry, juicy