Freak Coffee Roasters

A family farm that switched from dairy to coffee in 2008; four family members handle everything from harvest to packing. Paraíso, a rust-resistant Brazilian cross, gives a classic nutty Brazil with light grapefruit acidity and a peach-and-honey finish.

Almond, grapefruit, peach, honey

A farm with over 100 years of coffee, now run by the fifth generation, that has developed its own fermentation methods. Different microbes than its earlier CMH lot give a lighter, brighter citrus; great as espresso tonic or cold brew.

Orange, grapefruit, lemongrass, ginger

The rare Ombligon from Nestor Lasso's family farm, acclaimed by roasters and competitors worldwide for pairing traditional growing with cutting-edge processing. Layered enough for filter or espresso, and it keeps its character in milk.

Red grape, passion fruit, dark cherry, prune, bubblegum, dark chocolate

The lychee version of Luz Helena's infused honey lots: gentle lychee-and-yoghurt acidity and lemonade freshness; FREAK recommends it iced or as milk brew.

Lychee, yogurt, lemonade, green grape, orange

Luz Helena Salazar, wife of Jairo Arcila, is known worldwide for advanced processing. Peach is added during a 60–72 hour anaerobic fermentation, then the coffee dries 18–25 days with mucilage on under close pH and temperature control.

White peach, vanilla, lemon, Earl Grey, honey

Strawberry jam sweetness with raspberry tartness and mulled-wine spice over a buttery texture, from Luz Helena's strawberry-infused honey process.

Strawberry, butter, raspberry, mulled wine, bubblegum

Garden coffee from smallholders around Lalesa village in Gedeb, at 1,800–2,200 m with big day-night swings, processed at the Lalesa washing station: white-flower aromatics and a clear, tea-like finish.

Floral, sweet lemon, peach, black tea, mineral

Maximiliano is one of the most respected growers around El Huabo; his son Ulises Neyra farms nearby. His 4 ha farm grows mostly red and yellow Caturra plus Parainema and Geisha, processed in his own small beneficio and dried 15–20 days on parabolic dryers by the house.

Jasmine, violet, green apple, lemon tea, milk chocolate