MABÓ Coffee

A Guji Adola natural lot from farm Muje Mesina via producer Primrose — dried-strawberry, ripe-mango, jasmine and honey aromatics. Medium body, medium acidity, high sweetness. Source: mabo.coffee.

Apricot · Rose · Bergamot

A washed single-origin from the Bench Maji Forest Cooperative Union in remote southwestern Ethiopia — floral/vegetal notes, clean clarity, full body and natural sweetness from a cooperative focused on sustainability and quality. Source: mabo.coffee.

Green Tea · Apricot

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

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

Grown at farm Iris Estate (Jamison Savage, Sasa Sestic) — the "Symmetry" carbonic maceration natural process ferments cherries in sealed stainless-steel tanks with CO₂ introduced at intervals over 100+ hours before natural drying. Medium acidity, medium body, high sweetness. Source: mabo.coffee.

Floral · Cherries · Papaya · Peaches

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

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

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