KUDU Coffee

Produced by Pedro Humberto Veloso on the Santa Cecilia farm at 1100m in the Cerrado Mineiro region of Minas Gerais. Sweet and delicately crisp, with walnut, fresh-cut fir, carob and raisin, and a quiet acidity rounding toward chocolate — a round, balanced single-origin brew. Source: kudu.gr.

Walnut, fresh-cut fir, carob, raisin, spicy floral, chocolate

From the Bayter family's Finca El Vergel, which pivoted from avocados into coffee in 2009-2010 and became the first Colombian farm to develop the koji fermentation process. Aroma of pink grapefruit and chocolate, with raspberry, plum, lime and cacao in a velvety-smooth cup, finishing on black currant and milk chocolate. Source: kudu.gr.

Pink grapefruit, chocolate, raspberry, plum, lime, cacao, black currant

Grown by Edgar Meneses and Marleny Lasso on their share of Finca Los Idolos (4 hectares each) in Brucelas, a small community in Buesaco, Nariño, at 1900m — about 40% Colombia cultivar and 60% Caturra. Extraordinary, sweet notes of walnuts, lilac, almonds, red cherries and sweet orange, with a crisp chocolate-and-orange finish and a hint of prune. Source: kudu.gr.

Walnuts, lilac, almonds, red cherries, sweet orange, chocolate, prune

A Yellow Bourbon from the Los Nogales farm in Pitalito, Huila — founded nearly 80 years ago by Ricardo Hernández and Concepción Castillo, and now run by Ricaurte Hernández and his son Oscar Fernando, who won Colombia's Cup of Excellence in 2005. Sweet aromas of milk chocolate and bright citrus unfold into ripe mango and yellow fruits — juicy, vibrant and refreshing with a smooth finish. Source: kudu.gr.

Milk chocolate, citrus, ripe mango, yellow fruits

Processed at the Roble Negro micromill under Jorge Vasquéz Ureña in the town of Aserrí, Costa Rica's Tarrazú region — 22.5 hectares spanning 12 hectares of primary forest alongside Finca Cedral Alto's coffee plots at 1750-2000m. Notes of nutmeg and hazelnut in aroma and flavor, a smooth velvety body, and a citrus-and-dark-chocolate finish. Source: kudu.gr.

Nutmeg, hazelnut, cocoa, dark chocolate, citrus

From La Ponderosa, a Villa Sarchi lot grown at 1700m in Costa Rica's Brunca region and processed at the Cerro Buena Vista Micromill, a family project Luis Carlos Torres Zuñiga founded with his wife Hanny in 2015. Pungent, rich and complex, with lime, cacao, orange, raspberry, guava, pear and honey, a crisp acidity and a lightly savory-sweet finish. Source: kudu.gr.

Lime, cacao, orange, raspberry, guava, pear, honey

A product of dedicated smallholder farmers in Costa Rica's Cordillera de Fuego using advanced Lactic Anaerobic fermentation, conducted in an oxygen-free environment to amplify sweetness and build a rich, creamy body. 1750m altitude, Catuai and Caturra varietals, with a profile of milk chocolate, peach and apricot finishing on honey and cinnamon. Source: kudu.gr.

Milk chocolate, peach, apricot, honey, cinnamon

A washed decaf from selected smallholder, often indigenous-community, lots above 1200m in Chiapas. Green coffee is sent to Descamex in Veracruz for the natural Mountain Water Process, which removes caffeine using only fresh mountain water from Pico de Orizaba, no chemical solvents. Sweet notes of chocolate and caramel with a smooth body and balanced acidity. Source: kudu.gr.

Chocolate, caramel, balanced acidity

Aroma of jasmine and citrus blossom, with flavors of orange, green apple and apricot balanced by a creamy mouthfeel, and a lingering, floral, honeyed finish. Source: kudu.gr.

Jasmine, citrus blossom, orange, green apple, apricot, honeyed sweetness

From the Aricha washing station, revitalized by Faysel Yonis and his company Testi Coffee after years of neglect, now serving over 1,000 local farmers. Aroma of mango and pineapple, with flavors of dried cherry, melon and rich chocolate, a full body, and a plum-and-Earl-Grey finish. Source: kudu.gr.

Mango, pineapple, dried cherry, melon, chocolate, plum, Earl Grey tea

Chocolatey and enjoyable, with dark chocolate, magnolia, cedar, caramel, hazelnut butter and cashews in aroma and cup. Bittersweet structure with mild, round acidity, a silky body and a rich dark-chocolate-and-caramel finish. Source: kudu.gr.

Dark chocolate, magnolia, cedar, caramel, hazelnut butter, cashews

Aroma of citrus, caramel and a touch of almond, with notes of orange and juicy nectarine balanced by a smooth toffee sweetness and subtle milk chocolate. Medium body with a soft, nutty finish. Source: kudu.gr.

Citrus, caramel, almond, orange, nectarine, toffee, milk chocolate

Deeply sweet, richly tart and pungent, with milk chocolate, peach, green tea and tangerine zest, a full syrupy mouthfeel, and a finish that settles into quiet cocoa, caramel and citrus. Source: kudu.gr.

Milk chocolate, peach, green tea, tangerine zest, cocoa, caramel, citrus

From the Kiandu Coffee Factory, part of the Mutheka Coffee Farmers Society (almost 6,000 active smallholder members). Cherry is wet-processed on a McKinnon three-disc pulper, dry-fermented 18–24 hours, washed and dried 7–15 days on raised beds. Bright, pungent and complex, with fresh-cut fir, tartly sweet dried plums, toffee, blackberry, red currant, orange and tomato, and a richly balanced, syrupy, very sweet finish. Source: kudu.gr.

Fresh-cut fir, dried plums, toffee, blackberry, red currant, orange, tomato

Aroma of blackberry and citrus blossom, with a vibrant profile of blackberry, peach and plum, an intense velvety body, and a refined, delicate finish of red currant and tea rose. Source: kudu.gr.

Blackberry, citrus blossom, peach, plum, red currant, tea rose

From La Bendición farm in the Dipilto Jalapa mountain range of Nueva Segovia, at 1300m in a cloud-forest microclimate. High-toned and crisply sweet-tart, with green apple, strawberry, vanilla, lemon and honey syrup, a satiny mouthfeel, and a cocoa-toned finish lifted by crisp apple, caramel and a hint of black chocolate. Source: kudu.gr.

Green apple, strawberry, vanilla, lemon, honey syrup, caramel, black chocolate

Grown by smallholder farmers on steep volcanic slopes in Papua New Guinea's highlands at around 1550m, from Typica and Bourbon trees. Naturally processed with a slight anaerobic ferment before a slow, shaded drying that protects the cherry sugars. Vibrant and fruit-forward, with Concord grape and fresh citrus, bright cherry, ripe banana sweetness, and a clean strawberry-citrus finish. Source: kudu.gr.

Concord grape, citrus, cherry, banana, strawberry

A certified organic blend from six small farms ("cafetales") in the Huabal micro-region of Cajamarca, grown from Catimor, Caturra, Typica and Pache varieties. Hazelnut, butter, tea, chocolate, almond and caramel with a juicy bright acidity and a sweet-tart lilac-and-bergamot finish. Source: kudu.gr.

Hazelnut, butter, tea, chocolate, almond, caramel, lilac, bergamot

A remarkable anaerobic Red Bourbon from Rwanda's Northern Province, produced in Gakenke District and processed by Muhondo Coffee. Ranked 11th in the Best of Rwanda 2025 competition with a score of 88.1. A striking, layered cup — precise and controlled despite the anaerobic processing, with an aromatic opening of whiskey, sugar cane and coffee blossom, tangerine brightness, and a creamy body finishing on Black Forest honey. Source: kudu.gr.

Whiskey, sugar cane, coffee blossom, tangerine, white pepper, maple, Black Forest honey

Rich-toned, fruit-forward and chocolaty, with chocolate fudge, dried apricot, almond paste, cedar and mango in aroma and cup. Viscous, syrupy mouthfeel with a resonant tangerine-and-jasmine finish. Source: kudu.gr.

Chocolate fudge, dried apricot, almond paste, cedar, mango, tangerine, jasmine