Olisipo Coffee Roasters

Microlot from Cup of Excellence winner Asman Arianto — rare fully washed processing for Sumatra. Tartaric acidity balanced with cocoa body and honey sweetness, excellent for espresso and milk-based drinks.

Physalis, cacao, honey

Limited edition blend of Karana from Bali (50%) and Topazio peaberry from Fazenda Santha Martha, Brazil (50%). Nougat-like sweetness and rich milk chocolatey body with a hint of roasted hazelnut.

Chocolate salami, nuts, creamy

From ASMUCAFE, a women's cooperative near El Tambo. Zesty citric acidity and mellow candy-like sweetness with caramelized sugars and a rich, dark chocolatey finish.

Molasses, orange zest, cacao

From the Gitare Washing Station. A clean, vibrant cup with aromatic vanilla notes, stone-fruit sweetness, and a creamy finish — ideal for filter and immersion brewing.

Vanilla, lemon curd, peach

From ~450 smallholder producers at the Halo Hartume washing station. Syrupy stone fruit sweetness like mouthwatering nectarine, lavender florals, and zesty lime brightness.

Lime tart, nectarine, lavender

From producer Richard Fernandez. Intense stewed fruit sweetness with tartaric acidity and sticky date notes — versatile across filter and immersion brewing methods.

Strawberry jam, dates, tamarind

From Cooperativa NASA WESX, 240+ farming families. Rich nougat-like sweetness with fruity aromatics — gentle slow-roasting preserves the body and sweetness of this naturally decaffeinated coffee.

Brown sugar, ginginha, malt

From Norman Mukuru's The Coffee Yard. Layered complexity with citrus brightness — blood orange, ginger cookies, and nutty almond in the finish with a mouth-coating syrupy body.

Starfruit, ginger cookies, lemon tea

Four generations of the Domingos family. Wonderfully rich, creamy, and aromatic — a gentle long-time roast profile designed for filter, immersion, and espresso.

Chocolatey, almond, creamy