aoma coffee

From El Higueronal, the first farm of Imperio Rojo, the micromill José and his wife Carla founded in Rivas at the foot of Chirripó as Costa Rica's micromill movement began, deciding to grow and process their own coffee rather than sell cherry at low prices. Light and gentle: white grape and chamomile tea, a crunchy biscuit quality and a soft cane-sugar finish.

White grape, chamomile, biscuit, cane sugar

Alejandro is the fourth generation of his family to grow coffee in the hills of El Salvador, where they have farmed since the 1800s; he is also the exporter and CEO of Cafenor, set up in 2017 to grade smallholder coffee by quality with full traceability so producers are paid fairly. He is now trialling fertiliser made from mineral-enriched washing-station wastewater for neighbouring farms. A Typica aoma calls exceptional: peach compote, sudachi and honey sweetness.

Floral, peach compote, sudachi, honey

The 2026 new crop from the Halo Beriti washing station in Gedeb's largest growing area, which buys cherry from about 765 households in Halo village and holds Ethiopian organic certification. Floral, with pure white peach and lychee, black-tea notes and a caramel finish.

Floral, white peach, lychee, black tea, caramel

Thunguri ("hill" in Kikuyu) was founded in 1961, as Kenya moved towards self-rule, by farmers aiming to improve their lives through coffee; today 1,057 smallholders in the Mukurwe-ini valley deliver to its wet mill. Unusually gentle acidity for a Kenyan, with orange, blackberry and black-sugar sweetness.

Orange, blackberry, brown sugar

aoma's seasonal blend and "ultimate daily coffee", used in the shop for both espresso and drip and roasted a little longer than the single origins to balance sweetness, acidity and texture. The name comes from Bashō's haiku about clouds that now and then let moon-viewers rest: if single origins are the moon, the blend is the cloud.

Cherry, hazelnut, milk chocolate