Solberg & Hansen

Washed Pacas from Kelvin Osmary Pineda Domínguez, who returned to coffee in 2017 to start Finca Arianita on the steep Los Andes ridges of Santa Bárbara at 1,650 masl, in deep clay soil, keeping a hand on the whole value chain. Sweet and elegant — milk-chocolate aromatics, caramel, red berries and citrus. Source: sh-coffee.com

Sweet and elegant. Milk chocolate on fragrance. Caramel, red berries and citrus.

This year's autumn espresso, grown by young farmer César Pérez Delgado on Finca La Mina in the hills above Moyobamba. The trees grow under natural rainforest shade in mineral-rich clay soil, and César handpicks, processes and dries the lot on the farm. Sweet and rich — chocolate, red berries and dried fruit. Source: sh-coffee.com

Sweet and rich with notes of chocolate, red berries and dried fruit.

The 15th-anniversary edition of Black Coffee, Solberg & Hansen's cult coffee born in Hell, Trøndelag in 2011 out of Norwegian black-metal culture. Volume 27 is certified-organic washed coffee from fifteen smallholders in the ACEDGA group in Planadas, Tolima. Aromas of red fruit and butter; sweet raspberry and vanilla in the cup. Source: sh-coffee.com

Red fruit and buttery notes in aroma. Sweet taste of raspberry and vanilla.

The darker-roasted espresso companion to Black Coffee — Solberg & Hansen's black-metal-inspired cult brand from Hell, Trøndelag. Volume 13 is certified-organic washed coffee from fifteen ACEDGA smallholders in Planadas, Tolima, roasted for espresso: red fruit and butter on the nose, sweet cherry and chocolate in the cup. Source: sh-coffee.com

Red fruit and buttery notes in aroma. Sweet taste of cherries and chocolate.

Natural-process Bourbon from Fazenda Barreiro near Poços de Caldas, Sul de Minas — founded in 1820 and still run by the founding family through Francisco Otávio Lotufo, with its own mill and 5,000 m² of drying terraces. Drying on the fruit builds sweetness: chocolate, nuts and raisins. Source: sh-coffee.com

Sweet and rich. Chocolate, nuts, raisins.

The espresso roast of Fazenda Barreiro — natural-process Bourbon from the Lotufo family’s estate near Poços de Caldas, growing coffee since 1820. Dried on the fruit for sweetness, roasted dark for espresso: hazelnut and dark chocolate. Source: sh-coffee.com

Sweet and intense. Hazelnuts and dark chocolate.

Pedro Brás's experimental Geisha from Casa Brás in Serra da Canastra (Vargem Bonita, Minas Gerais), which took 5th place in the experimental-lot category at Cup of Excellence Brazil 2025 with a score of 89.11. Evening-picked cherries are fermented 72 hours in sealed barrels, then 72 hours on beds, then dried slowly over 42 days. Complex and juicy — cocktail berries, vanilla and floral notes. Source: sh-coffee.com

Complex and juicy. Cocktail berries, vanilla and floral notes.

From Finca Los Planes in Citalá, Chalatenango — run by Sergio and Isabel Ticas, who put northern El Salvador on the specialty map with 2nd place at Cup of Excellence 2006. Solberg & Hansen has bought here for 20 years and is co-funding 5,000 new trees. Washed Pacamara at 1,675 masl: elegant and juicy, with vanilla, melon and apple. Source: sh-coffee.com

Elegant and juicy. Vanilla on fragrance. Melon and apples.

Certified-organic washed coffee from the ACEDGA farmer group — 72 Tolima smallholders who joined forces in 2006 and have since placed in Cup of Excellence Colombia. Grown near 2,000 masl in volcanic soil in Planadas. Sweet and juicy, with caramel, chocolate and a hint of berries. Source: sh-coffee.com

Sweet and juicy. Caramel, chocolate, hint of berries.

Traceable decaf: washed-then-decaffeinated coffee from smallholders around Inzá in Cauca, using the sugarcane-derived ethyl-acetate (Natural EA) method — the green beans are steamed and soaked to remove the caffeine. Creamy and sweet — chocolate, vanilla and dried fruit. Source: sh-coffee.com

Creamy and sweet. Chocolate, vanilla, dried fruits.

The espresso roast of Solberg & Hansen's traceable Inzá decaf — smallholder washed coffee from Cauca, decaffeinated with the sugarcane ethyl-acetate (Natural EA) method. Balanced and creamy — chocolate, vanilla and dried fruit. Source: sh-coffee.com

Balanced and creamy. Chocolate, vanilla, dried fruits.

A Solberg & Hansen staple for over 20 years: washed Bourbon from Mariano Salazar's Finca El Cóndor in the volcanic hills of Chalchuapa, Santa Ana, grown in a lush shade 'jungle' at 1,400 masl. Sweet and round — dried fruit, vanilla and a hint of berries. Source: sh-coffee.com

Sweet and round. Dried fruit, vanilla, hints of berries.

Certified-organic washed coffee from agronomist Tesfaye Bekele Degaga's privately owned Tade farm in Shakisso, Guji — a Solberg & Hansen partner for nearly 15 years, and traceable from picking to processing because the farm sits outside the Ethiopian Commodity Exchange. Welicho and Kurume at 1,900–2,100 masl: delicate and refreshing, with citrus, stone fruit and bergamot. Source: sh-coffee.com

Delicate and refreshing. Citrus, stone fruit, bergamot.

Solberg & Hansen's seasonal autumn filter coffee. Washed heirloom from the Snap Hambela wet mill in the high hills of Guji, delivered by producer Negusse Debela — fresh and floral, with the citrus and stone-fruit character Ethiopian coffee is known for. Source: sh-coffee.com

Floral and fresh with refreshing notes of citrus and peach.

The natural counterpart to Gerba Dogo Washed. In the volcanic heights of Guji, the Gata family and 220+ smallholders hand-pick and sun-dry the whole cherry to build sweetness. Fruity and complex — ripe berries, orange and vanilla. Source: sh-coffee.com

Fruity and complex. Ripe berries, orange and vanilla.

The washed lot from the Gerba Dogo washing station in Bule Hora, Guji — a second consecutive year for Solberg & Hansen. Producer Shonora Coffee works a nutrient-rich highland microclimate at 2,100–2,300 masl, with 72-hour fermentation and raised-bed drying. Delicate and floral: black tea, lemon and a hint of peach. Source: sh-coffee.com

Delicate and floral. Black tea, lemon and hints of peach.

Natural-processed Kenya from the Gura washing station in Othaya, Nyeri, part of the 15,000-member Othaya Farmers Co-operative Society. Whole cherries dried in the sun — still a rarity in Kenya — for an intense sweetness. Berry-sweet and juicy: ripe strawberry aromatics, blueberry and a hint of honey. Source: sh-coffee.com

Berry sweet and juicy. Ripe strawberries on fragrance. Blueberries and hints of honey.

A long-running Solberg & Hansen espresso blend: equal parts washed and natural coffee, each half roasted separately — the lighter, fruity half balancing the dark, powerful half. Components rotate with the season but are always bought direct from farms or co-operatives. Round and rich — chocolate, nuts and dark berries; especially good with milk. Source: sh-coffee.com

Round and rich. Chocolate, nuts, dark berries.

Classic South Indian coffee Solberg & Hansen has bought for over 20 years: washed SL9 from Mammen Mappillai's Badnekhan Estate on the slopes of Merthi Peak in Chikmagalur, up to roughly 1,400 masl — high for India. Sweet and spicy — cocoa, spice and brown sugar. Source: sh-coffee.com

Sweet and spicy. Cocoa, spices, brown sugar.

Washed Geisha grown by Cristóbal Jiménez on Finca Los Quiques at 1,950 masl in Chirinos, Cajamarca, in volcanic soil among shade trees — 24-hour tank fermentation without pulp, then 28 days drying. Floral and complex, with peach, citrus and a bergamot-like finish. Source: sh-coffee.com

Floral and complex. Peach and citrus notes.

From the Gatugi washing station (built 1979) in Othaya, Nyeri, at roughly 1,850 masl between the Aberdare range and Mount Kenya, part of the Othaya Farmers Co-operative Society. Cherries from local smallholders are hand-sorted to strict size and quality standards before washing. Classic Kenyan profile: fruity and juicy, with blackcurrant, sweet spice and caramel. Source: sh-coffee.com

Fruity and juicy. Blackcurrant, sweet spices, caramel.

A Kenya AA micro-lot from the Kii Coffee Factory in Gichugu, Kirinyaga, part of the Rungeto Farmers Co-operative Society and its ~4,000 members. Grown in red volcanic soil near Mount Kenya, washed with 24-hour fermentation and 14 days on the beds. Fruity and juicy — blackcurrant, kiwi and rhubarb. Source: sh-coffee.com

Fruity and juicy. Blackcurrant, kiwi and rhubarb.

A micro-lot from fourth-generation farmer Luis Alberto Balladárez, discovered through Cup of Excellence Nicaragua 2025. Finca La Bendición sits at 1,250 masl in the Jalapa district of Nueva Segovia, with half of its 155 hectares left as pine and deciduous forest. Washed Pacamara with 36-hour fermentation — sweet and juicy, with melon, blackberry and blackcurrant. Source: sh-coffee.com

Sweet and juicy. Melon, blackberry and blackcurrant.

Award-winning Pacamara from Diego Baraona’s Finca Los Pirineos, on a plateau of the Tecapa volcano at 1,550 masl in Usulután. This lot is fermented anaerobically with the skin on in sealed barrels. Juicy and intense — strawberry aromatics, ripe fruit and a hint of rum. Source: sh-coffee.com

Juicy and intense. Strawberries on fragrance. Ripe fruit and hints of rum.

Washed coffee from Madan Estate in the Western Highlands, a tribal-village farm run traditionally since the 1960s. American Aarlie Hull built its quality over 20+ years — funding a village hospital and schools — and handed operations to Peter W. Pena on her 2022 retirement. Rich and fruity: plum, blackcurrant and spice. Source: sh-coffee.com

Rich and fruity. Plum, blackcurrant and spice notes.

Certified-organic washed coffee from brothers Jorge, Leomar and Felino Sánchez on the El Durazno and El Manacaraco farms in Moyobamba, San Martín, farmed with a focus on biodiversity and sustainable agriculture. The cherries are hand-picked and often carried out by mule. Sweet and rich — plum, caramel and dried fruit. Source: sh-coffee.com

Sweet and rich. Plum, caramel, dried fruits.

The espresso roast of Solberg & Hansen's organic Planadas coffee — from the 72-member ACEDGA farmer group in Tolima, grown near 2,000 masl in volcanic soil. Juicy and intense: cherry and chocolate. Source: sh-coffee.com

Juicy and intense. Cherries and chocolate.

The richer half of this year’s autumn pair: washed SL795 from the Mammen family’s Bettadakhan Estate high in the Baba Budan Giri hills of Chikmagalur, the birthplace of Indian coffee. Cherries are hand-picked and slowly bed-dried; Solberg & Hansen has bought from Badra Estates for over 20 years. Full-bodied and sweet, with caramel, cocoa and dark berries. Source: sh-coffee.com

Rich and sweet with notes of caramel, cocoa and hints of dark berries.

Washed Kenya from the Rukira washing station in Othaya (built 1979), between the Mumwe and Thuti rivers below the Aberdare range, part of the Othaya Farmers Co-operative Society. Classic Nyeri profile: fruity and balanced, with caramel aromatics, blackcurrant and dried fruit. Source: sh-coffee.com

Fruity and balanced. Caramel on fragrance. Blackcurrant and dried fruit.

Washed Bourbon from the Tumba washing station in Rulindo, north of Kigali, supplied by 1,600+ smallholders farming mineral-rich volcanic soil at altitude. Tumba provides free organic compost and shade trees to member farms. Sweet and fruity — dried fruit, orange and sweet spice. Source: sh-coffee.com

Sweet and fruity. Dried fruit, orange, sweet spices.

The espresso roast of Solberg & Hansen's long-standing Tade partnership: certified-organic washed coffee from agronomist Tesfaye Bekele Degaga's farm in Shakisso, Guji, traceable from cherry to cup. Welicho and Kurume at 1,900–2,100 masl, roasted for espresso: balanced and floral, with sweet citrus and dried fruit. Source: sh-coffee.com

Balanced and floral. Sweet citrus and dried fruits.

Another lot from fourth-generation Nueva Segovia farmer Luis Alberto Balladárez, a Solberg & Hansen partner since Cup of Excellence Nicaragua 2025. The 143-hectare farm — half of it left as forest, with birdlife and fresh water — sits at 1,350–1,700 masl; the name means 'God's Gift'. Washed Catimor: sweet and juicy, with caramel aromatics, hibiscus and ripe berries. Source: sh-coffee.com

Sweet and juicy. Caramel on fragrance. Hibiscus and ripe berries.