Origo Coffee

From producer Augusto Borgez, who operates multiple high-altitude farms in Mantiqueira de Minas. A dense, velvety natural with low acidity — caramel, chocolate, dried fruit. Medium roast for espresso. Source: origocoffee.ro.

Caramel · Chocolate · Dried Fruits

A second-container selection from partner Augusto Borgez — high body, syrupy texture, medium acidity. Chocolate, floral notes, red berries. Medium espresso roast. Source: origocoffee.ro.

Chocolate · Floral · Red Berries

From Alexander Vargas Osorio and family at their 12-hectare Finca La Piragua. High body, medium acidity, clean finish. Stone fruits, floral, caramel. Medium espresso roast. Source: origocoffee.ro.

Stone Fruits · Floral · Caramel

A Las Toldas washed Geisha — medium body, delicate texture, well-integrated medium acidity. Floral, tropical, elegant cup. Uniroast for espresso and filter. Source: origocoffee.ro.

Bergamot · Jasmine · Melon

A South Huila washed lot with medium-high acidity, medium body and a silky texture. Almond, apple, citrus. Roasted for espresso. Source: origocoffee.ro.

Almond · Apple · Citrus

Origo's house espresso blend combining a naturally processed Brazilian lot with a honey-processed Costa Rican lot for a creamy, medium-acidity, easy-extraction cup. Espresso, Ibrik or moka pot. Source: origocoffee.ro.

Marzipan · Raisins · Caramel

From producer Esteban Zamora using anaerobic processing for a high-body, syrupy texture. Raspberry, dark chocolate, cherry. Medium espresso roast. Source: origocoffee.ro.

Raspberry · Dark Chocolate · Cherry

From producer Esteban Zamora at Finca Los Crestones in the Talamanca range. Medium-to-high body, succulent texture. Raspberry, floral, chocolate. Medium espresso roast. Source: origocoffee.ro.

Raspberry · Floral · Chocolate

A Cup of Excellence-winning family farm's red-honey Geisha — complex, fruity, floral and transparent with medium body. Uniroast for espresso and filter. Source: origocoffee.ro.

Jasmine · Raspberry · Orange Blossom

A sweet, clean Tolima decaf using the sugar-cane E.A. method to preserve flavor. Rounded body, creamy texture. Brown sugar, apple, almond. Medium roast. Source: origocoffee.ro.

Brown Sugar · Apple · Almond

A clear, mango-forward Gedeb washed lot with fine texture and medium-high acidity. Roasted in two profiles, medium for espresso. Source: origocoffee.ro.

Mango · Jasmine · Brown Sugar

An expressive Sidama microlot, hand-sorted and water-separated before oxygen-free fermentation. Mango, floral, chocolate with a long finish. Uniroast for espresso and filter. Source: origocoffee.ro.

Mango · Floral · Chocolate

A filter-roasted Mantiqueira de Minas natural — dense body, velvety texture, balanced medium acidity. Chocolate, floral, cranberry. Source: origocoffee.ro.

Chocolate · Floral · Cranberry

A southern Huila washed lot named for melao syrup — silky texture, pronounced acidity, consistent sweetness from vanilla through orchard fruit. Filter roast. Source: origocoffee.ro.

Vanilla · Green Apple · Stone Fruits

A single-farm Cajamarca nano-lot with high body, succulent texture and elevated acidity. Mango, chocolate, blackberry, lingering sweetness. Filter roast. Source: origocoffee.ro.

Mango · Chocolate · Blackberry

A Frinsa Collective microlot with high body and elevated acidity from a yeast-inoculated honey process. Tropical fruits, hibiscus, chocolate. Cross-listed for espresso, filter and microlot brewing. Source: origocoffee.ro.

Tropical Fruits · Hibiscus · Chocolate

A Kirinyaga washed lot with elevated acidity and a clearly defined, consistent profile. Chocolate, blackberry, honey. Medium roast for espresso. Source: origocoffee.ro.

Chocolate · Blackberry · Honey

A balanced, fruity Cajamarca washed lot with velvety texture and integrated sweetness. Hibiscus, brown sugar, cherry. Medium roast for espresso. Source: origocoffee.ro.

Hibiscus · Brown Sugar · Cherry

A northern Peru natural lot with medium body, silky texture and balanced medium acidity. Hibiscus, citrus, honey. Medium roast for espresso. Source: origocoffee.ro.

Hibiscus · Citrus · Honey

A small-lot (207kg) high-altitude Cusco Geisha with tartaric/citric acidity and a sweet, lengthy finish. Uniroast for espresso and filter. Source: origocoffee.ro.

Floral · Vanilla · Grapes

A seasonal blend pairing a naturally processed Costa Rican lot with washed Ethiopian Banko Gotiti for elegant, sustained acidity. Mango, apricot, dark chocolate. Source: origocoffee.ro.

Mango · Apricot · Dark Chocolate

Hand-harvested, naturally processed lot sourced via Agrievolve from small-scale Rwenzori producers. Dense body, high acidity. Brown spice, citrus, chocolate. Medium roast. Source: origocoffee.ro.

Brown Spice · Citrus · Chocolate