MABÓ Coffee

Decaffeinated via natural ethyl acetate derived from sugarcane molasses — a light, refined coffee with natural sweetness and medium acidity. Source: mabo.coffee.

Panela · Red Apple · Chocolate

Sourced via the Condor Project / Huila Condor initiative supporting 96 independent female farmers, which pays 18-20% above market rate and provides quality workshops and traceability support. High body, low-medium acidity, medium sweetness. Source: mabo.coffee.

Vanilla · Caramel · Orange · Mandarin

One of Panama's historic coffee farms, established in the 1890s in Volcancito, Boquete — mountain climate, high altitude and volcanic soils give clarity and finesse. Washed processing preserves aromatic clarity and taste transparency. Medium body, medium acidity, high sweetness. Source: mabo.coffee.

Maple · Chocolate · Honey

A 450-hectare farm with natural geographic protections (rock walls, river sources); producer Thiago Corsi represents the fourth generation of a Brazilian coffee family. Anaerobic natural processing yields a clear, well-defined profile with elegance and pronounced sweetness. Full body, low acidity, high sweetness. Source: mabo.coffee.

Red Fruits · Apple · Chocolate

Grown at Finca Deborah (Jamison Savage) at extreme altitude in Los Pozos, Volcán, Chiriquí — the extreme altitude and unique microclimate prevent disease and pest spread, letting the plants concentrate their energy into an exceptional fruit. Medium body, medium acidity, high sweetness. Source: mabo.coffee.

Jasmine · Yellow Peach · Apricot · Honey

From the renowned Las Lajas estate, known for experimental processing and sustainable agriculture. A clean, clear washed lot — sweet, balanced, suited to filter and espresso alike. Medium body, low acidity, high sweetness. Source: mabo.coffee.

Vanilla · Chocolate · Forest Berries · Nuts

Slowly developed at 1800m by producer Julio Cesar Madrid — a controlled "culturing fermentation" accentuates fruity elegance and aromatic complexity while keeping the clarity of a well-executed washed process. Medium body, balanced acidity, high sweetness. Source: mabo.coffee.

Peach · Earl Grey Tea · Cantaloupe Melon

From the Koke Washing Station in Yirgacheffe/Gedeo (Primrose Coffee), using native heirloom varieties developed over centuries in Ethiopian forests and gardens. Carbonic maceration concentrates aroma and sweetness. Medium body, medium acidity, high sweetness. Source: mabo.coffee.

Peaches · Pineapple · Mango · Green Tea

Grown on an indigenous Nasa We'sx reserve at high altitude in volcanic soil, farmed by 27-year-old Fernando Paya with his mother and sister. Natural process with intact-pulp drying requires careful temperature, humidity and airflow management. Full body, medium acidity, high sweetness. Source: mabo.coffee.

Grape · Blueberry · Cocoa Beans · Vanilla

From producer Oscar Guadalupe Ramos at Fincas Mierisch — selective manual harvesting, meticulous processing and slow drying, with complete lot separation. Medium body, medium acidity, high sweetness. Source: mabo.coffee.

Nougat · Caramel · Pear

MABÓ's seasonal espresso blend — its name honors "abantu" (people, in African languages) — combining three natural-processed components for a sweet cup with a fruity finish and a subtle chocolate note, balanced for espresso or with milk. Roasted by Bogdan Georgescu, Romanian national champion and World Vice-Champion roaster. Source: mabo.coffee.

Milk Chocolate · Hazelnuts · Fruity

A fruit-forward blend combining a honey-cofermented Colombian lot with a natural-processed Ethiopian lot, crafted for vibrant, clear, energetic aromatics over traditional balance. Medium body, medium acidity, high sweetness. Source: mabo.coffee.

Apricot · Peach · Strawberry

Sourced from Fazenda Tamboril and roasted by Bogdan Georgescu (World Coffee Roasting Championship Vice-Champion) with a custom profile developed specifically for super-automatic espresso machines. Medium body, medium acidity, medium sweetness. Source: mabo.coffee.

Dehydrated Fruits · Plums · Dark Chocolate

From farm Las Brisas in New Oriente, Jalapa — an eight-basin water purification system and support for local smallholder farmers and community development underpin this lot. High body, low-medium acidity, medium sweetness. Source: mabo.coffee.

Milk Chocolate · Sea Buckthorn · Red Fruits

A shade-grown natural from Mustafa Mohamed Ali in Goma, Jimma, whose family has sold coffee since the 1950s and who has exported his own lots since 2016. Vibrant raspberry, nectarine and citrus with a medium-full body.

Raspberry, nectarine, citrus

A natural from smallholders on the volcanic slopes of Mt. Elgon, collected and dried at The Coffee Yard's station in Sironko, a women-led company founded in 2018. Raspberry, vanilla and orange with medium body and high sweetness.

Raspberry, vanilla, orange

Honey-processed heirloom from Nazimu Abamecha's 8-hectare forest farm in Botto, south of Jimma, inherited from his father. Nazimu founded and ran the Duromina cooperative before selling his own lots independently for better traceability.

From third-generation producer Nestor Lasso at farm La Planta, who prioritizes quality over quantity with precise fermentation protocols and rare varietals at high altitude. Sugarcane-derived ethyl acetate decaffeination preserves aromatic complexity. Medium body, low acidity, high sweetness. Source: mabo.coffee.

Rose Petal Jam · Turkish Delight · Chamomile · Blueberry

Washed heirloom from the Sedi Loya station in Gera, about 40 km south-west of Jimma, owned by Khalid Shifa and his brother Ahmed Abateman. An elegant, floral cup of bergamot, apricot and honey.

Bergamot, apricot, honey

Grown by the Vasquez-Flores family at Don Pepe Estate (established 1898), fifth-generation cultivation on volcanic soils with each variety processed separately to preserve unique character. Delicate floral aromatics, exotic fruit and clarity. Medium acidity, medium body, high sweetness. Source: mabo.coffee.

Rose · Bergamot · Fruit · Guava