Black Hat Coffee

A limited edition launched for the opening of Black Hat’s Berlin-Schöneberg espresso bar — one coffee, three pack designs (Bossy, Atze, Kinky) inspired by the city’s character. An extended-natural Red Catuai from Marysabel and Moisés’ Finca El Puente, among the best-known producers in Honduras: blueberry yoghurt, milk chocolate and honey, smooth. 88 SCA, a hand-brew coffee.

Blueberry yoghurt, milk chocolate, honey

An espresso built from a survey of cyclists about the coffee they want before and after a ride — half wanted deep chocolate and nut, half wanted fruit, so Cruiser delivers both: deep chocolate notes, nougat and macadamia with stone fruit. A natural-process Caturra / Yellow Catuai from Finca La Pachuca, 87 SCA.

Deep chocolate, nougat, macadamia, stone fruit

A washed Kenyan from Nyeri, screen size AA, decaffeinated by the CO₂ (liquid carbon dioxide / C3R) method at a facility in Bremen so the larger flavour compounds stay behind. Keeps the fruit notes typical of Kenyan coffee alongside chocolate. A perfect caffeine-free cappuccino or flat white.

Kenyan fruit notes, chocolate

An organic-certified decaf from the Asociación Café del Futuro, a cooperative of more than 600 farmers in the Jaén / Cajamarca region of northern Peru, known for clean, balanced, structured coffees. Decaffeinated with CO₂ to preserve the flavour: milk chocolate, caramel, almond and orange — a perfect caffeine-free cappuccino or flat white.

Milk chocolate, caramel, almond, orange

Black Hat’s direct relationship with Finca El Paraíso continues with a Geisha processed by Colombia’s most innovative coffee master, Diego Samuel Bermúdez — double anaerobic fermentation, washed, finished with a thermal-shock step. Tastes like peach candy while keeping the elegant clarity and complexity the variety is famous for. 89 SCA, a hand-brew coffee.

Peaches, dried mango, milky oolong tea

Another spectacular Geisha from Black Hat’s direct relationship with Finca El Paraíso, chosen for its delicate balance of fruit complexity and vibrant floral aromatics: ripe blueberry sweetness, wine-like depth and a silky texture over high-mountain oolong and fine florals. 89 SCA, a hand-brew coffee.

Ripe blueberry, delicate florals, high-mountain oolong, wine-like

A showcase of controlled fermentation from Diego Samuel Bermúdez’s El Paraíso farm in Cauca: the double anaerobic long fermentation pushes the profile toward exotic fruit rather than classic coffee — sweet lychee, passionfruit and creamy mango yoghurt. 89/100 SCA, strictly limited, at its best as a hand brew.

Sweet lychee, passionfruit, mango yoghurt

The second variation Black Hat has offered from the El Paraíso farm: a Castillo run through the double anaerobic long controlled fermentation process for notes of sweet red fruit, cherry, granadilla and raspberry. 89 SCA (excellent), a hand-brew coffee.

Red berries, cherry, granadilla, raspberry

A semi-washed Geisha from Finca El Sendero in Cauca, owned by bio-engineer Andrés Martínez — who worked at the Tecnicafé research institute and at Finca El Paraíso alongside Diego Samuel Bermúdez before dedicating himself to his own farm. Apricot, lavender, brown sugar and orange blossom. 87 SCA, a hand-brew coffee.

Apricot, lavender, brown sugar, orange blossom

La Maravilla is a 25-hectare family farm in Huehuetenango near the Mexican border, bought in 1997 by Guillermo Rosales and his son Mauricio and once part of the celebrated Finca El Injerto II. An 86-point washed Bourbon/Caturra roasted omni-style — rooibos, raisins, stone fruit and nougat — that works as both filter and espresso.

Rooibos, raisins, stone fruit, nougat

A limited 125 g edition of Eureka! made with the Founders Running Club — a global community of founders, investors and creatives who connect over running and coffee. A washed Bourbon/Caturra from Finca La Maravilla in Guatemala, roasted omni-style for filter and espresso: rooibos, raisins, stone fruit and nougat. 86 SCA.

Rooibos, raisins, stone fruit, nougat

Black Hat’s first encounter with the rare Ombligón variety — sensorily "from another planet", with an unusual texture and clear structure. Grown at the 4.5-hectare Finca Anaya near Acevedo in southern Huila, run for over thirty years by the Aranda Gómez family, where Sergio Darío Aranda works with precision on cultivation and fermentation. 87 SCA, a hand-brew coffee.

Strawberry cream, mango, tropical sweetness, bubblegum

Nominated by Crema as a 2026 espresso of the year: fruity with clear sweetness and a harmonious body — raspberry, red currant and caramel. Grown on Getachew Zeleke’s 151-hectare Dimtu Tero Farm in the Guji zone, worked together with 136 registered smallholders around Odo Shakiso. Built for the portafilter and moka pot.

Raspberry, red currant, caramel

Smallholder coffee from Los Santos ("The Saints"), a village near San José Poaquil north of Antigua, processed at Luis Pedro Zelaya’s Beneficio Bella Vista — a fourth-generation producer and exporter. Balanced, medium-bodied, with rich milk chocolate, honey and sweet-tart cherry. A classically elegant espresso at 85.5 SCA.

Milk chocolate, honey, cherry

A 90-point anaerobic natural from the Adorsi washing station in the village of Aricha, Yirgacheffe — one of some twenty stations owned and run by the Testi Coffee family business of Faysel A. Yonis. At 1,950 m the cool climate slows cherry ripening; the cup is red wine, grapefruit and orange blossom. A hand-brew coffee.

Red wine, grapefruit, orange blossom

A "blue natural" fermented Geisha from Finca Monteverde in Herrera, Tolima — a farm in the Gutiérrez family since 1941 and now in its fourth generation with Gildardo and Miralba, whose children Johan, Newerley and Katerinne are themselves producers and cuppers. Very floral, with tropical fruit, tamarind and dark berries. 89 SCA, a hand-brew coffee.

Very floral, tropical fruit, tamarind, dark berries

The rare Java variety, grown by the Mierisch family at Finca Las Delicias and red-honey processed. Blackberry, caramel, florals, orange and red currant in the cup. An 87-point hand-brew coffee.

Blackberry, caramel, floral, orange, red currant

Finca Milán in Risaralda is one of Colombia’s most innovative producers — Black Hat found it cupping auction lots with three-figure per-kilo starting prices. The experimental "culturing" fermentation is the result of years of research: jasmine, tropical candy, silky stone fruit and soft quince. 86 SCA, a hand-brew coffee.

Jasmine, tropical candy, silky stone fruit, soft quince

An omniroast that shines as filter and espresso. From the Kiawamururu Factory of the Rumukia Farmers’ Cooperative in Mukurwe-ini, Nyeri, where around 1,000 smallholders grow SL28, SL34, Batian and Ruiru 11 on red volcanic soil at 1,700–1,850 m. Soft and lightly fruity as espresso; lively, juicy and floral as filter, Grade AA, 87 SCA.

Red berries, floral, red apple

From the Nova Café des Mamas washing station, a cooperative run entirely by Rwandan women who hand-select and hand-process the cherry at every stage. High altitude and rich volcanic soil give a natural-process Red Bourbon full of tropical fruit, strawberry jam and chocolate. Ideal for hand filter and French press.

Tropical fruit, strawberry jam, chocolate

Black Hat’s third mission to Sergio Darío Aranda Gómez’s 4.5-hectare Finca Anaya in southern Huila, and the winner of their community cupping — a natural-process Sidra grown at 1,600 m. Peach syrup, pineapple, mango, tropical sweetness and caramel. 88 SCA, a hand-brew coffee.

Peach syrup, pineapple, mango, tropical sweetness, caramel

A limited lot from Roberto Mata’s Finca La Pachuca — a Costa Rican coffee pioneer with over 50 years’ experience and a sustainability advocate. His "Juicy Honey" method ferments the coffee for 120 hours with its own pulp, producing a funky, expressive cup of pineapple and Mon Chéri candy. A hand-brew coffee.

Pineapple, Mon Chéri candy, funky

Black Hat’s second mission to Finca Anaya in southern Huila, this time a Geisha. Selective picking at 95% ripeness, flotation, 24 h controlled oxidation, then a deliberately short 36 h fermentation in closed tanks to protect the variety’s natural complexity. Maple syrup, orange blossom, jasmine, honey and lemongrass. 88 SCA, a hand-brew coffee.

Maple syrup, orange blossom, jasmine, honey, lemongrass