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 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

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 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

Natural Red Catuai from El Rayo, planted in the 1990s by Romario Umaña's father and processed at the family's UMACOR micro-mill in Canet. Dense and velvety, with chocolate, blackberry and vanilla (86 Q points).

Chocolate, blackberry, vanilla

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 natural from the Buku Abel station in highland Guji, which buys from about 500 smallholders; cherries dry whole for 18-21 days on raised beds. Juicy and floral, with violet, pineapple and vanilla (87.5 Q points).

Violet, pineapple, vanilla

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 2026-harvest lot from SNAP Coffee's Chelbesa station near Worka in Gedeb, fed by about 615 smallholders farming 0.5-2 ha each. Clearly floral, with jasmine, pineapple and honey and a long, delicate finish.

Jasmine, pineapple, honey

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

Origo's first lot from Aromas del Chirripó, a 22-hectare family project at about 2000 m in Brunca that built its own wet mill in 2021. Strawberry, delicate florals and milk chocolate (87 Q points).

Strawberry, florals, milk chocolate

A washed heirloom lot grown at 1900-2100 m in Chelchele, roasted for filter. Delicate and vibrant, with peach, jasmine and vanilla (87 Q points).

Peach, jasmine, vanilla

Washed AA from Kii Factory, one of three stations of the Rungeto cooperative at the foot of Mount Kenya, named after the river that feeds it. Syrupy and vibrant, with vanilla, blackcurrant and orchard fruit (87 Q points).

Vanilla, blackcurrant, orchard fruit

Origo's first natural Guatemala: smallholder cherries from volcanic Ayarza in Santa Rosa, dried slowly in thin layers on raised beds. Vanilla, blackberry and toffee with a silky, full body (86.5 Q points).

Vanilla, blackberry, toffee

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

An organic-certified 2026 harvest from small shade-grown mountain farms around San Cristóbal de las Casas, Chiapas. Sweet and balanced for espresso, with almond, chocolate and orchard fruit (85 Q points).

Almond, chocolate, orchard fruit

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

An espresso blend of two complementary naturals: Brazil Fortaleza Pamela for a chocolatey, full-bodied base and Guatemala Blue Ayarza for sweetness and fruit. Sweet, complex, fruity and syrupy with medium acidity.

Sweet, fruity, syrupy