Little Waves Coffee Roasters

Espresso:  1:2 - 1:2.1 (17.5-18g in, 35-38 out, 30-32 seconds) Here at Little Waves, we jokingly call Amor Prohibido 'the Cocoa favorite' in a nod to our Cocoa Cinnamon cafes and the coffee's sweet, chocolatey profile. Notes of toffee and candied orange balance this blend out to make a sweet, full-bodied cup. Amor also works perfectly in milk-based beverages, which help to bring out its big, candy-sweet notes. Source: littlewaves.coffee (roaster’s own copy).

Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns. Straight from Ana: "Este café es muy muy importante para mi. 🫶🏽🫶🏽🫶🏽 Natural Azafrán es uno de los cafés más representativos de Café Primitivo, no solo por su perfil sensorial, sino por el concepto emocional y técnico que lo sustenta. Su nombre nace como un homenaje a mi abuela, una mujer fundamental en nuestra historia familiar y cafetera, cuya flor favorita era el azafrán. Inspiradas en su dulzura, elegancia y presencia, desarrollamos este café con el propósito de capturar esa mism Source: littlewaves.coffee (roaster’s own copy).

pink starburst, rum punch, tamarind aftertaste

Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns. We’re excited to share this coffee with you because it’s a true expression of the science, research, and innovation driving Ana and her team’s work at Café Primitivo. Source: littlewaves.coffee (roaster’s own copy).

strawberry yogurt, magnolia, pink lady apple, papaya finish

Espresso :  1:2.0 - 1:2.1 (17.5-18g in, 35 -38 g  out, 25-28 seconds) We’re excited to have four different coffees from the talented producers of AproCafé Association from Atitlán this year: a washed community lot, a natural microlot, a single-producer microlot, and this beautiful Gesha , available in both washed and natural expressions. Each offers a different window into the creativity, diversity, and care within this remarkable association. Source: littlewaves.coffee (roaster’s own copy).

honeysuckle, honey dew, silver needle white tea, granny smith apple finish

honey crisp apple, milk chocolate, nougat, & lemon aftertaste   Espresso :  1:2.0 - 1:2.1 (17.5-18g in, 35 -38 g  out, 25-28 seconds) Source: littlewaves.coffee (roaster’s own copy).

In September 2025, I had the honor of visiting Bella Vista, the remote mountain community in Chiapas where our Mayan Harvest coffees are produced. Bella Vista Mayan Harvest’s Café de Mujeres is sourced from 168 family-owned farms located throughout the municipality, including the farms of the women who contribute to the Mayan Harvest Women’s Group Lot. Getting there took nearly five hours by car from Tapachula, through dense fog, beautiful mountain roads, mudslides, and a route carefully navigated around areas affected by cartel activity. When we finally arrived, I was reminded of the small to Source: littlewaves.coffee (roaster’s own copy).

Producers: Emmanuel Enciso  & 30-45 producers from the region Brew Ratios: For pourovers, try a 1:16.0 ratio. A 1:2.1 ratio will work best for espresso. Source: littlewaves.coffee (roaster’s own copy).

caramel, grapefruit pulp, peach o’rings in a sweet cup.

Espresso:  1:2 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds) We love to get decafs from this wonderful country. They never disappoint! Source: littlewaves.coffee (roaster’s own copy).

stonefruit, molasses, with a nutty aftertaste

Espresso : 1:2.2 - 1:2.3 (17.5-18g in, 38.5-41.5 out, 25-28 seconds) Worka Chelbessa comes from Gedeb, the most southern part of the Gedeo region, and the area is well known for producing incredible coffees. Yirgacheffe itself is famed for its beautifully delicate floral and citric coffees (think meyer lemon and bergamot, for example). Source: littlewaves.coffee (roaster’s own copy).

Espresso : 1:2.1 - 1:2.2 (17.5-18g in, 37-40g out, 25-28 seconds) After becoming a finalist for Roaster of the Year, with short notice @roastmagazine notifies you what types of coffees pull from your actual coffee production, to send it to professional coffee tasters who blind score your coffees and those of the other finalists. The highest total score becomes Roaster of the Year. Don’t Forget to Look at the Moon was one of the entries that contributed to our 2022 win. Source: littlewaves.coffee (roaster’s own copy).

Milk chocolate, apricot, and caramel in a sweet, medium-bodied cup

Processing: Black Honey (carbonic maceration lactic fermentation) Brew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso. Source: littlewaves.coffee (roaster’s own copy).

lavender, peach tea, mango nectar, pineapple, lychee, yakult

Name: Edwin Enrique Noreña Black Honey Sudan Rume Enigma Hops Processing: Black Honey (carbonic maceration lactic fermentation, co-fermented with Enigma Hops) Source: littlewaves.coffee (roaster’s own copy).

coconut cream aromatics, piña colada, key lime pie, kiwi, peach candy aftertaste

Espresso : 1:2 - 1:2.1 (17.5-18g in, 36-37.8 out, 25-30 seconds) This is our eight year purchasing coffee from Sundog Trading Company and Fugi Station owner/Founder of Baho Coffee Emmanuel Rusatira.  Source: littlewaves.coffee (roaster’s own copy).

peach, clover honey, pineapple cookie, clove

4 x 50g pulses (incorporate the next pulse once most of the water drains) Hacienda La Esmeralda needs no introduction. It is the farm that put Panamanian Gesha on the map in 2004 and forever changed the appraisal of this delicate, floral, soft citric variety. Our co-founder, Leon, was in the Coffee Excellence ZHAW University course with Alexandra Peterson, fourth generation producer at HLE. Her mother, Rachel Peterson, and she manage Hacienda La Esmeralda in Boquete, Panama. Leon got to cup with them when he got to visit back in November of 2024 and this lot stood our to him on the cupping tab Source: littlewaves.coffee (roaster’s own copy).

coffee blossoms, lemon tea, honey, peach, golden apple

Made to taste like the sun, the natural Mexico brings a juicy mouthfeel with notes of caramel, toffee, chocolate, cinnamon, and fruits with vibrant acidity.  Source: littlewaves.coffee (roaster’s own copy).

For pour-overs : a 1:16.6 ratio makes the acidity pop on this coffee and emphasizes sweetness. On espresso : a 1:2 - 1:2.1 ratio balances out the tart acidity and focuses on sugar-browning characteristics. Source: littlewaves.coffee (roaster’s own copy).

caramel green apple  pear, cinnamon, honey

We’re excited to welcome coffee from the Bella Vista community in Chiapas, Mexico back to our lineup. In 2025, we had the honor of visiting Bella Vista ourselves. Tucked into the mountains of Chiapas near the Guatemalan border, the community sits around 1,500 meters above sea level, with farms reaching as high as 1,800 meters. We met the people behind the coffees we had known for years and experienced firsthand the warmth, hospitality, and incredible work that goes into every harvest. Source: littlewaves.coffee (roaster’s own copy).

Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns. We are delighted to present this coffee as part of a selection purchased during our trip to Colombia, where we visited the women contributing to the Condor Huila Project. Created by Martha Bayter, one of the founders of Forest, the project is dedicated exclusively to coffees produced by women in the Huila region. Through this initiative, Forest provides farming education, tools, and resources, while also opening access to markets that may otherwise be out of reach. Source: littlewaves.coffee (roaster’s own copy).

green apple, blood orange, raspberry candy

4 x 50g pulses (incorporate the next pulse once most of the water drains) As our co-founder, Leon, finished his year-long course in Coffee Excellence via the ZHAW University, he got to know many wonderful people in his class. Mauricio Shattah was one of them. We got to meet him and his wife, Liliana Montoya in person when we were visiting our partners in Bogotá. Mauricio is a meticulously curious individual. From being a doctor to going to business school and creating a coffee shop business plan that took a life of its owns, to Liliana asking what his Doomsday Plan was. This question led to th Source: littlewaves.coffee (roaster’s own copy).

maraschino cherry, grape gummy bears, kiwi, pineapple turnover cake with rum

This coffee is inspired by the original coffee blend, coffee from Yemen and Java. Because we keep everything seasonally fresh, the origins of the components always shift in and out and we strive to keep it as true to the original blend as possible. This is a great blend for those who like to drink their coffee black or with milk!  Espresso : 1:2 - 1:2.1 (17.5-18g in, 35-38 out, 25-28 seconds) Source: littlewaves.coffee (roaster’s own copy).

Full, creamy body with notes of peaches and cream, lemon meringue, white chocolate

Espresso: 1:2 - 1:2.1 (17.5-18g in, 35-38 out, 25-28 seconds) *IF you would like this coffee ground, please specify brew method in comments.  Source: littlewaves.coffee (roaster’s own copy).

plum, blackberry, praline, & angel food cake

We’ve purchased a few coffees from JNP Coffee founder Jeanine Niyonzima-Aroian because the quality is always superior. In addition to her quality prerogatives, Jeanine also focuses specifically on increasing gender diversity within the Burundian coffee community. Jeanine is also the only woman majority shareholder of a larger Burundi coffee conglomerate and a role model not just in Burundi but also in the coffee community. Source: littlewaves.coffee (roaster’s own copy).

yellow apple, fig, and dried pineapple

Espresso :  1:2.0 - 1:2.1 (17.5-18g in, 35 -38 g  out, 25-28 seconds) This year's harvest is incredibly sweet, fruit-forward, and juicy, with notes of mixed berries, dried pineapple, green grape, and caramel. We’re truly loving what we’re tasting. Source: littlewaves.coffee (roaster’s own copy).

mixed berries, dried pineapple, green grape, caramel.

Current Components: 40% PNG, 30% Colombia, 30% Ethiopia (Our components change seasonally) Espresso : 1:2 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds) Source: littlewaves.coffee (roaster’s own copy).

Full, creamy body with notes of nutella, Madagascar vanilla, and cherry

Espresso:  1:1.8 - 1:1.9 (17.5-18g in, 31.5-34g out, 28-30 seconds) This is the first-ever dark roast in our lineup and we are so excited to link it to supporting health and empowerment in our local black communities. This coffee is a blend of American coffees that have been roasted to bring out dark chocolate, molasses, and nutty flavor with a full mouthfeel.  Source: littlewaves.coffee (roaster’s own copy).

Read the review from Coffee Review:  https://www.coffeereview.com/review/colombia-rio-dulce-gesha/ Learn about the farm, processing, and flavor development on the landing page for this special project by tapping here . Source: littlewaves.coffee (roaster’s own copy).

candied lemon, papaya, dried mango, white florals, tea-like

A blend to toast the end of summer, bringing together the distinct character of co-fermented, honey-processed, and washed coffees. Juicy, complex, and full of summer energy. We like to brew this as espresso at a 1:2.1 ratio (17.5 in 36.8 out in 25 -28 seconds for a juicy shot try a 42 ml yield)  Source: littlewaves.coffee (roaster’s own copy).

In the fall of 2023, Little Waves co-owner and green coffee buyer Areli Barrera Grodski traveled with BD Imports to Matas de Minas to visit producers participating in the Black Brazilian Producers Program . We met many skilled and knowledgeable coffee producers who, as families, steward their farms with incredible care and dedication, often incorporating sustainable and organic practices into their work. One of the farms we visited was Sítio Pico do Boné , a gorgeous, lush 15-hectare farm that feels like a true oasis. We were welcomed with fruit grown right on their land—passion fruit, bananas Source: littlewaves.coffee (roaster’s own copy).

hazelnut, milk chocolate, loquat, canned pear, honeycrisp apple

Syrupy, sweet, and full of nostalgia, love, and inner child magic. Great with milk! Espresso : 1:2 - 1:2.1 (17.5-18g in, 35-38 out, 30-32 seconds) Source: littlewaves.coffee (roaster’s own copy).

Varieties: Typica, Sarchimor, Mundo Novo, Bourbon, Catuai, Costa Rica, Caturra Brewing Specs : For pourovers, a 1:16.6 ratio offers clarity, sweetness, and a full-bodied cup. Espresso will benefit from a 1:2 - 1:2.1 ratio to bump up acidity without sacrificing body. Source: littlewaves.coffee (roaster’s own copy).

pear, raspberry, green grape, hazelnut