Weekenders Coffee

A washed Pacamara from Emersson Vasquez in La Palma, Chalatenango. Light roast: citrus, cacao, blood orange and kumquat with a silky body and brown-sugar sweetness.

Citrus, cacao, blood orange, kumquat, brown sugar

A complex blend built around the fleeting moment of a great espresso: the body of bittersweet chocolate, a bright aroma and lively acidity that open as sugar sinks through the thick crema, a truffle-like depth and a brandy-like finish, with the sugar left in the cup tasting of caramel. Good as drip too.

Bittersweet chocolate, nougat

A natural from Shentaweyne kebele in Arbegona, high in Sidama at 2,250-2,300 m, of JARC selections 74110 and 74112 and local landraces. Light roast, all tropical fruit: mango, watermelon and dragon fruit, with cacao and rose.

Tropical, mango, watermelon, dragon fruit, cacao, rose

A fully washed lot from Banko Gotiti in Gedeb at 2,250 m. Light roast: floral and juicy, with jasmine, citrus, peach and passion fruit.

Floral, jasmine, citrus, peach, passion fruit

A washed Chelbesa from the Gedeo zone, roasted a little further than the shop's filter lots as a light espresso roast: floral and citric, with peach, caramel and grapefruit and an herbal-tea finish.

Floral, citrus, peach, caramel, grapefruit, herbal tea

A fully washed lot from Don Ángel in La Libertad, Huehuetenango, at 1,800 m. Light roast: tropical fruit, cherry and pineapple, then fig, raisin and chocolate in a creamy body.

Tropical, cherry, pineapple, fig, raisin, chocolate

Weekenders' dark-roast single origin, from Cuevitas in La Libertad, Huehuetenango: bitter chocolate, caramel and hazelnut in a creamy cup, and good on an espresso machine too.

Bitter chocolate, caramel, hazelnut

A washed Bourbon from Misael Ochoa in Las Peñitas, Santa Bárbara. Light roast: cacao, plum, red apple and date, smooth and milk-chocolatey.

Cacao, plum, red apple, date, milk chocolate

An AA-grade lot from the Ngunguru factory in Nyeri. Light roast: juicy blackcurrant, blackberry and grapefruit, with vanilla and a black-tea finish.

Blackcurrant, blackberry, grapefruit, vanilla, black tea

A dark-roast blend modelled on the layered harmony of the French opéra cake: a solid, rich bitterness and deep body, with a dark-chocolate sweetness that grows fuller as it cools. Recommended as café au lait and as iced coffee brewed strong.

Dark chocolate, rich, buttery

Lot 888 from the Janson family in Tizingal, Chiriquí: an anaerobic washed Geisha. Elegant and silky, with jasmine, stone fruit, ginger, orange and Earl Grey.

Jasmine, stone fruit, ginger, orange, Earl Grey