Tetra N Roastery

An everyday blend of washed Colombian and natural Brazilian coffee (2024 harvest).

Vanilla, cocoa, apple

A high-grown natural heirloom from Yirgacheffe (2025 harvest) with a floral, sweet finish and silky mouthfeel.

Orange blossom, lemon sherbet, white cherry

An anaerobic natural from Huila (2025 harvest) with a high body, velvety mouthfeel and layered sweetness.

Raspberry, cocoa, banana

A sun-dried Yellow Bourbon from Cerrado (2025 harvest), roasted for filter and espresso.

Brown sugar, raisin, plum

A washed Huehuetenango of Typica, Catuai and Bourbon from the 2025 harvest.

Caramel, red apple, almond

An infused washed lot from José Posada in Antioquia (2026 harvest): intense and sugary, with caramel, salep and Baileys-like cream in every layer.

Caramel, salep, Irish cream

From the Konga washing station in Yirgacheffe, owned by Takele Mammo, where about 600 smallholders deliver cherry; red clay soils, 13-24 °C. A rich, balanced washed heirloom from the 2025 harvest, score 86.

Fig, pear, caramel

Back from the new harvest as one of Tetra N's favourites from last year: a honey-processed Catuai from Chirripó with ripe fruit, a medium body and a silky mouthfeel.

Nectarine, sour cherry, pear

A washed heirloom lot from Limu Gera, 2025 harvest, processed at 2,150 m: clear and bright. Score 86.

Orange, dried apricot, almond

A double-fermented Java and USDA lot from East Java with a balanced body.

Sour cherry, apple cider, caramel

Tetra N's easy morning blend of Ethiopian and Indian naturals (2024 harvest), roasted in Ankara.

Chocolate, caramel, hazelnut

SAGA I: a medium roast built for filter and modern espresso, balancing high sweetness with bright acidity.

An intense, fermented, funky natural Castillo from Valparaíso in Antioquia: long resting times stretch the fermentation to get big flavour without anaerobic processing. 2025 harvest, velvety finish.

Black mulberry, damson plum, caramelised hazelnut, florals