Kokomo Coffee Roasters

Milled at HULCAFE’s Trilladora Leboyana plant, which grew out of long experience in the coffee trade and works to bring Colombian coffee to the international market.

From the farm that started Café Granja La Esperanza: in 1945 Blanca Ligia Correa and Juan Antonio Herrera added Yellow/Red Bourbon and Caturra to the existing Typica. The biggest farm in the area, with 22 ha of forest.

Cherry from some of the 1,070 member farms, delivered to bank stations or straight to the beneficio in Santa María de Dota and depulped by quality.

Owned and run by the Ramírez-Navarro family; the legacy of the late Mr. Alexis Ramírez, a lifelong farmer, still guides their work.

From Los Nogales, the first farm the Salaverria family bought and where José Antonio Salaverria grew up; still managed by him with Orlando García on Los Nogales itself.

From the Danche washing station (est. 2019), one of five stations Nigusse Debela runs in the Gedeb woreda, at the heart of the local smallholder coffee community.

World-renowned high-altitude Yirgacheffe; smallholders around the washing station hand-pick and deliver cherry the same day, then it is floated and washed.

floral, citrus-forward

A smallholder-cooperative blend; cherries are selectively hand-picked and processed at the farms’ wet mills, with producers working together on quality.

Primavera Family blend — small producers whose lots suit a balanced regional blend, or are too small to stand alone as microlots.

An exporter-built peaberry blend drawn mainly from the Kamandi and Ndia-ini factories across three counties; Ndia-ini processes with fresh water from the Gikira river.

Kokomo’s house blend — coffee sourced from two or more producers for a consistent flavour profile across changing harvests.

Organically grown SHG coffee from a Jaltenango farming community that joined forces in 2011 to survive the coffee-rust crisis and has invested together in farm renewal ever since.

A screen 17/18 natural from the Mogiana region along the São Paulo / Minas Gerais border — consistently sweet, well-structured, and an excellent espresso component. Decaffeinated by the Swiss Water Process.