KOLO Coffee

Natural Red Catuaí from Coconde in Brazil, grown at 1,500 m (2024 crop). Roasted on a 12 kg Probat in 7.5 kg batches with an 11% development ratio and a 7:10 total time, a profile built to open up its red-fruit notes. Sold for filter or espresso.

Red fruits

SL28 from Quebraditas in Colombia, harvested at peak ripeness, then hand-sorted and floated for clarity. One of KOLO's rare lots: their barista competed with it at the German Coffee in Good Spirits Championship. Raspberry, cherry, vibrant sweetness and deep complexity.

Raspberry, Cherry

A natural Sidra from Edison Argote in Huila, Colombia, grown at 1,800 m, February 2026 crop. Tropical and sweet with strawberry and red floral notes close to rose. 100 g bag. Source: kolocoffee.eu (2026-08-31).

Strawberry, tropical fruit, rose

A natural Yellow Papayo from Edison Argote in Huila, Colombia, grown at 1,800 m, February 2026 crop. A bowl of ripe and slightly overripe yellow fruit with vanilla, chocolate and hints of florals. 100 g bag. Source: kolocoffee.eu (2026-08-31).

Yellow ripe fruit, vanilla, chocolate

Roberto Mata has supplied KOLO since the beginning; this is the first of three lots they picked from him this year. For his "juicy honey" process the juice from depulping is fed back in to boost fermentation: funky yet clean, chocolatey and tropical with overripe fruit as it cools and bright lactic and malic acidity. Roasted gently on a Loring; rest it at least two weeks.

Chocolate, Tropical fruit, Overripe fruit

A cold-fermented anaerobic natural Pacamara from El Salvador, grown at 1,890 m. The low-temperature ferment keeps the cup clean and transparent — a balanced, smooth, sweet coffee with hints of berries and citrus, good for espresso or hand-brew. Source: kolocoffee.eu (2026-08-31).

Berries, Citrus, Sweet

A new-to-KOLO natural from the Chelchele washing station in Gedeb, southern Ethiopia, grown at around 2,100 m. Tea-like and floral hot, turning to brown sugar and tropical fruit as it cools, with berries in the finish. Heirloom, February 2026 crop. Source: kolocoffee.eu (2026-08-31).

Tropical fruit, Florals, Brown sugar, Berries

Washed heirloom from Duwancho, grown on volcanic soil at 1,800-1,900 m (February 2025 crop). Roasted on KOLO's 12 kg Probat in 7 kg batches, 11% development over 8:15, a profile meant to open up its florals and the brightness of fresh bergamot. Very floral and juicy.

Bergamot, Florals, Juicy

KOLO's third harvest from Finca El Puente in Honduras — this year a washed-only selection, chosen for being more complex, clean and bright than the experimental lots. Roasted fast and hot on a Loring 35 in 8 kg batches. Source: kolocoffee.eu (2026-08-31).

Citrus, Berries, Sweet

KOLO's third year with Gititu, from Nyeri, Kenya — a washed SL blend grown at 1,690 m, 2026 crop. Vibrant and wine-like, tasting of sparkling wine with fresh berries and fruit; the roaster suggests brewing filter with soft water up to ~70 ppm, or as a low-pressure fast espresso. Source: kolocoffee.eu (2026-08-31).

Sparkling wine, Fresh berries

KOLO's first year with Bambito, a four-generation family farm focused on clarity and consistency that placed 6th for washed Geisha at this year's Best of Panama. This is Geisha lot 5, fermented for 36 hours, washed and dried on raised African beds: a complex, floral cup with tropical and stone-fruit notes. A competition-level coffee.

Florals, Tropical fruit, Stone fruit

KOLO's second year with Kotowa farms in Boquete, Panama — a natural Wush Wush from the Duncan estate. Intense florals, blood orange and tropical-fruit sweetness balanced by clean acidity and a long, elegant, berry-juice finish. 100 g bag. Source: kolocoffee.eu (2026-08-31).

Florals, blood orange, tropical fruit

A natural Geisha from the Las Brujas farm of Kotowa in Boquete, Panama — KOLO's second year with the estate. A different Geisha style: intense, bright and slightly winey, expressive and vibrant, with ripe tropical fruit over slow-dried clarity. 100 g bag. Source: kolocoffee.eu (2026-08-31).

Intense florals, ripe tropical fruit, winey

A specially washed Geisha from the Las Brujas farm of Kotowa in Boquete, Panama. Intense and juicy — florals, ripe tropical fruit and a stone-fruit sweetness, clean acidity, long elegant finish. 100 g bag. Source: kolocoffee.eu (2026-08-31).

Intense florals, tropical fruit, stone fruit

Rhubarb, Lime, Floral