Lehmus Roastery

Part of Lehmus Roastery's experimental "Lehmuksen nektarit" (Lehmus's Nectars) series — a rare East African co-fermented coffee from Kenyan grower-importer Sidney Kibet's Lot 20 Coffee, fermented with pulp from oranges grown by the same farmers plus selected yeasts. Juicy and delicately refined, with pronounced orange character. Source: lehmusroastery.com.

Juicy orange, refined fruit sweetness

From the Buhweju Hill growing area high in Uganda's Rwenzori Mountains, washed at the Lunar Coffee station and dark-roasted for a soft, gentle cup — chocolate and light berry notes with a hint of ripe apricot. Part of Lehmus Roastery's 2026 summer/festive series. Source: lehmusroastery.com.

Chocolate, soft berry, ripe apricot

Grown by the women farmers of the Asmucafé cooperative in Cauca's El Tambo, this light roast is fragrant with blackcurrant and light toffee over a bright but soft-bodied acidity — a typically multi-layered Colombian cup. Source: lehmusroastery.com.

Blackcurrant, light toffee, soft acidity

A washed Colombian decaf from Huila smallholders, decaffeinated using the sugar-cane ethyl-acetate method. Clear and bright with a malty sweetness and pleasant acidity for a decaf. Source: lehmusroastery.com.

Bright acidity, malt sweetness

A two-origin blend of natural Brazilian and washed Peruvian lots, medium-roasted with enough body to double as espresso — nutty and milk-chocolate flavors, light acidity and a velvety, creamy mouthfeel. Used as the medium-roast house espresso at Lehmus Roastery's own Satamatie 6 café. Source: lehmusroastery.com.

Nutty, milk chocolate, cocoa, creamy body

A French-roast take on the same Minas Gerais lot behind Muukko — dark chocolate and roasted-nut flavors with raw-cacao intensity, built to carry milk but full-bodied enough on its own. Source: lehmusroastery.com.

Dark chocolate, roasted nuts, raw cacao

From the five-hectare Sítio Santa Catarina, planted in 1983 by Alexandre Silva's father and farmed since with Rodrigo Pimenta — a farm Lehmus has bought specialty microlots from every year since a 2019 visit. This natural-process Red Catuai, normally cupped soft, chocolatey and nutty, was roasted dark as an experiment for a full-bodied, "morning coffee" (café da manhã) style cup. Source: lehmusroastery.com.

Soft chocolate, nutty, smooth

A Limited-series microlot hand-selected on a February farm visit to Guatemala's Huehuetenango, direct from Concepción Villatoro's family farm — spread over three plots above 1700m, farmed since 1990 with heavy shade cover and many old, well-tended coffee trees. Sweet and full-bodied with dried fruit, toffee, citrus and a candy-like finish. Source: lehmusroastery.com.

Dried fruit, toffee, citrus, candy-like sweetness

From the Intango washing station on the shores of Lake Kivu in Rwanda's Western Province — coffee grown by eleven farmers with disabilities on a half-hectare community plot established alongside the station five years ago. This first-harvest lot is lightly anaerobic-fermented (72h) before sun-drying, giving a soft, sweet cup with peach, tropical fruit and a faint liqueur-like note. Source: lehmusroastery.com.

Peach, tropical fruit, light liqueur note

From Diogo Dias Teixeira de Macedo's family farm in Sul de Minas' Mogiana region — now in its 130th harvest, tracing coffee growing on the land back to the late 1800s. Pulped-natural processed for extra sweetness and dark-roasted into a smooth, medium-bodied cup with toasted nuts, light milk chocolate and a clean citrus lift. Part of Lehmus Roastery's 2026 summer series. Source: lehmusroastery.com.

Roasted nuts, light milk chocolate, citrus

Lehmus Roastery's 10th-anniversary spiced "Kettu" (Fox) coffee — a Fazenda IP natural-process Yellow Bourbon from Luis Paulo Dias Pereira's Minas Gerais farm, blended ground with real cardamom and Ceylon cinnamon for a warm, dessert-like winter cup over the coffee's own nutty-chocolate character. Sold ground only, winter season only. Source: lehmusroastery.com.

Cardamom, cinnamon, nutty, chocolate

The excelsa companion to Lehmus's South Sudanese robusta — excelsa is a hardier Coffea liberica relative that tolerates lower altitudes, heavy rain and drought better than arabica. Anaerobically fermented (48-64h) by smallholders near Nzara and Yambio in Western Equatoria, medium-roasted into a mocha, honeyed, grainy cup. Source: lehmusroastery.com.

Mocha, honey, grainy

A dark-roasted version of Lehmus's Mega Rare South Sudanese excelsa — same anaerobically fermented (48-64h) lot from smallholders near Nzara and Yambio in Western Equatoria, taken darker for a chocolatey, cane-sugar-sweet cup with dried-fruit depth. Source: lehmusroastery.com.

Chocolate, cane sugar, dried fruit

An exceptionally rare lot from South Sudan — one of the only countries growing arabica, robusta and excelsa side by side (including wild stands), but with almost no export history or route out of the country. Anaerobically fermented (48-64h) robusta from smallholders near Nzara and Yambio in Western Equatoria, medium-roasted for popcorn, raw-cacao and subtly woody notes. Source: lehmusroastery.com.

Popcorn, raw cacao, subtle wood

A dark-roasted version of Lehmus's Mega Rare South Sudanese robusta — same anaerobically fermented (48-64h) lot from smallholders near Nzara and Yambio in Western Equatoria, taken darker for a roastier, raw-cacao and malty cup. Source: lehmusroastery.com.

Roasted, raw cacao, malt

A classic natural-process Brazilian from Minas Gerais, medium-roasted for a soft, full mouthfeel with nutty, cocoa and milk-chocolate flavors and a light fruit acidity underneath. Source: lehmusroastery.com.

Nutty, cocoa, milk chocolate, soft fruit acidity

A bright Yirgacheffe from Gedeb, roasted light for a berry-and-tea character rather than classic "coffee" flavor — floral acidity and stone-fruit sweetness with a hint of soft black tea. Also works pulled as a modern light-roast espresso. Source: lehmusroastery.com.

Stone fruit, floral acidity, soft black tea

From the Gómez family's Finca Anaya in Huila's Acevedo, farmed for 30+ years at 1600m alongside fruit trees and bamboo for shade. Sergio Darío Aranda Gómez, 15 years into working with specialty fermentation, put this rare Ombligo-variety lot through a multi-stage, temperature-controlled double fermentation for an intensely fruity "nectar coffee" — apple, ripe pineapple, gummy candy and exotic perfume. Source: lehmusroastery.com.

Apple, ripe pineapple, gummy candy, exotic perfume

Lehmus Roastery's most popular coffee — a smallholder-community blend from Huehuetenango roasted a shade past medium for rich chocolate and cane-sugar sweetness with a light acidity in the finish. Source: lehmusroastery.com.

Chocolate, cane-sugar sweetness, light acidity

An organic-certified dark roast blended from smallholder-grown Arabica varieties in Peru's mountainous Jaén province, designed for trail brewing (percolator, French press, AeroPress) — dark chocolate and toffee with a nutty character and a clean, bright acidity. Source: lehmusroastery.com.

Dark chocolate, toffee, nutty, bright acidity

Lehmus Roastery's Italian-style dark espresso blend, pairing washed Peruvian arabica with natural Vietnamese robusta for extra body and crema — dark chocolate and roasted-nut flavors with a smoky, char-forward intensity, strong with milk too. Source: lehmusroastery.com.

Dark chocolate, roasted nuts, smoky char

A limited, deliberately over-roasted "as dark as it gets" batch for drinkers who want a roast darker than any other Lehmus coffee — burnt popcorn, ash and dryness. 100% Arabica blend, sold only in occasional limited batches; origin not published for this batch. Source: lehmusroastery.com.

Burnt popcorn, ash, dryness

A rare Purple Caturra lot from Rodrigo Sánchez's third-generation Finca Monteblanco near Cueva de los Guácharos, fermented with passion fruit pulp, a ten-strain yeast blend and a sugar-fruit mix for an intensely sweet, tropical-fruit "nectar coffee". Source: lehmusroastery.com.

Tropical fruit, super-sweet, intense fruitiness