Roasteries / Slick Coffee Co.
Slick Coffee Co.
Muscat, Oman
Slick Coffee Co. sources, roasts and shares some of the finest coffees in the world, blending the science and craft of coffee through years of research and hands-on technique. Founded and run out of Muscat, Oman by co-founder and Managing Partner Reza Kosar — a certified Q grader, Cup of Excellence judge and specialty coffee instructor — Slick works to bridge global specialty coffee standards with local identity, sourcing, roasting and training around sensory analysis. Source: web.archive.org snapshot of slickcoffee.co (2025-03-21) and Sprudge's Reza Kosar interview.
8
coffees
Oman
base
Coffees
8 coffees
A naturally processed microlot from the Bishan Wate washing station (Testi Coffee, producer Faysel Abdosh). Bright, juicy and tea-like, with notes of dried apricots, strawberry jam and Earl Grey. SCA 87-88.9. Source: percup.com
Dried apricots, strawberry jam, Earl Grey
A naturally processed Bourbon from Cerrado Mineiro, sun-dried on patios from the single-estate farm of Pedro Humberto Veloso. Rich, comforting notes of chocolate, roasted nuts and caramel with a creamy, low-acidity body. SCA 80-84.9. Source: percup.com
Chocolate, roasted nuts, brown sugar
An experimental anaerobic ferment from Finca Experimental in Planadas, Tolima, pushing processing technique for complex, honeyed fruit character. SCA 87-88.9. Source: percup.com
Mango, honey, orange zest, plum
A fermentation-forward Colombian lot from La Esmeralda, put through 72 hours of anoxic dry fermentation. Vibrant fruity and cocoa character — cherry cola, raspberry and cacao nibs. SCA 87-88.9, works for both espresso and filter. Source: percup.com
Cherry cola, raspberry, cacao nibs, cocoa
Grown by a collective of smallholder farms in the mountainous Ozolotepec region of Oaxaca, then decaffeinated using the Sugarcane Ethyl Acetate (EA) process to preserve natural sweetness and complexity. Balanced chocolate, nutty depth and bright citrus. SCA 80-84.9. Source: percup.com
Milk chocolate, candied almonds, citrus
A shade-grown, hand-harvested Indian estate lot with vibrant sweetness, layered complexity and a clean, medium-bodied finish. Suited to filter and espresso. Source: percup.com
Stone fruits, ripe berries, caramel, cocoa, citrus, floral
A light-roasted natural from the Sukke Qutto farm in the Guji zone's Shakiso area. High-elevation growing brings exceptional sweetness and clarity — bright fruit and floral aromatics. Works well on pour-over, batch filter or espresso. Source: percup.com
Orange blossom, caramel
A washed Ethiopian lot from Jimma's Kecho Anderacha area, producer Mike Mamo. Floral clarity and structured sweetness with a silky, velvety body — orange blossom, lemon candy and ripe nectarine. SCA 85-86.9, best on V60 or Kalita. Source: percup.com
Orange blossom, lemon candy, nectarine, pomegranate, mandarin orange, caramel