DAK Coffee Roasters

This year's shade-dried anaerobic natural from Esayas Beriso: cherries fermented 72-120 hours in sealed barrels, then dried on shaded beds. Silky and buttery, for filter and espresso.

Grape soda, Myrtle liqueur, Cashew butter

A rich, very fruity anaerobic natural from the Bura Baturo washing station.

Blueberry, Strawberry, Vanilla, Stewed fruits

Dark cherry, Hazelnut, Cacoa nibs

A honey-processed collective lot of Caturra and Castillo from volcanic-soil farms around Buesaco, sourced with Fusion Coffee Exporters and Nordic Approach. The honey process builds the jammy sweetness. Roasted for espresso.

Purple plum, Grapes, Brown sugar

A floral, tea-forward coffee from Danche: depulped cherries ferment 48 hours in sealed tanks, then the parchment is washed twice and dried 15-20 days on raised beds. The sealed ferment adds complexity while washing keeps it clean.

Wild florals, Peach iced tea, Black tea

A round, silky natural Catuaí from long-time partners Marysabel Caballero and Moises Herrera, made for milk drinks. Moises started with 30 bags of naturals a few years ago and has perfected drying in Marcala's humid climate. Roasted for espresso.

Hazelnut, Cacao nibs, Blackberry

Another natural Typica from direct partner Hacienda Pillcocaja, run by the Crespo family: honeydew and dark berries, creamy and very sweet.

Honeydew, Maple syrup, Cookies

New 2026 harvest of DAK's natural community lot with Daye Bensa: juicy and fruity with a creamy chocolate base. One of their best price-to-quality picks. Roasted for espresso.

Stone fruits, Berries, White chocolate

A washed Chiroso field blend from a group of producers in Urrao, processed in cochadas: each new picking is depulped onto the previous days' coffee and washed together at the end. Drinks closer to a washed Ethiopian than most Colombians.

Blood orange, Rhubarb, Honey

A refreshing washed Ethiopian from the Chelchele washing and dry-processing site, picked during DAK's origin visit this year.

Lemon iced tea, Apricot jam, White florals

A natural from the organic-certified Danche station in Chelbesa, which buys from about 400 farmers growing on 1-2 hectares at 2000-2300m. Expressive, fruity and clean. Roasted for filter.

Mango, Strawberry candy, Mandarin

This coffee is a cake in a cup. This is a truly special and unique coffee - we've never had anything similar before. Tasting notes of pistachio, cardamom, vanilla cake & chai.

Cardamom, Pistachio, Vanilla Cake, Honey

DAK's only Ugandan this year: a natural SL14/SL28 from Bulambuli, where about 400 farmers on sub-hectare plots deliver cherry. Great texture and sweetness. Roasted for filter.

Dark plum, Grape cordial, Cacao

New harvest of Poppy Soda from Sebastian Ramirez, a touch sweeter and cleaner than the last. Pink Bourbon up front with the usual lemonade, jasmine and peach.

Lemonade, Jasmine tea, Peach

Summer 2026 Pretty Nuts, brought in by Natalia and Augusto from Sítio Beija Flor in Campanha. Boozy and creamy: peanut butter up front, Grand Marnier behind it, forest fruits underneath. More intense than the last version.

Peanut butter, Grand Marnier, Forest fruits

An anaerobic natural from the Layo Station in Guji — purple fruits, purple florals, and wild berries throughout the cup.

Purple Fruits, Purple Florals, Wild Berries

A juicy, layered washed AA field blend from the Ndimi factory of the Inoi FCS near Kerugoya, on the foothills of Mount Kenya. Roasted for filter.

Rhubarb soda, Blackcurrant, Orange

An experimental anaerobic natural from Gasharu in Nyamasheke, Rwanda. This harvest is cleaner than last year, with ripe and tropical fruit and cocoa nibs. The producing family built the lot to connect growers and drinkers more directly. Roasted for filter.

Tropical fruits, Ripe fruits, Cocoa

Citrus, Black tea, Macadamia