Roasteries / Ineffable Coffee
Ineffable Coffee
Dos Hermanas, Sevilla, Spain
Specialty coffee roaster based in Seville, Spain. Spain Specialty Coffee Roasting Champion 2024. They roast only coffees scoring above 84 on the SCA scale, sourced directly from farmers who care for the land — with full traceability and fair compensation at origin.
16
coffees
3
followers
Spain
base
Location
Ineffable Coffee Roastery
C. Pintor Amalio García del Moral, Local 2B, 41702 Dos Hermanas, Sevilla, SpainMon-Thu 9:00-17:00, Fri 9:00-14:00 (by appointment only)
+34 691 56 07 22Coffees
16 coffees
From Linarco Rodríguez at Finca Betania, 2,000m. A new generation of Colombian coffee based on collaboration and sustainability. SCA 89.
Chirimoya, apricot, vanilla, gummy
Decaffeinated via the Swiss Water osmosis method — solvent- and chemical-free — from a cooperative in Chiapas. Spiced, marzipan-and-chocolate profile. SCA 83.
Spices, marzipan, chocolate
Brown sugar base, fruity finish, juicy acidity, creamy body. SCA 88.
Peach, pear, lemon tart
From Marvin Carias and family, whose washing station also processes cherries from neighboring smallholders. Sweet, balanced profile with praline and stone fruit, an almond base, milk-chocolate finish, mild acidity, creamy body. SCA 85.
Praline, chocolate, almond
From fourth-generation farmer Edwin Noreña. Competition-grade co-fermentation with intense fruity notes, creamy body, and a persistent finish. SCA 89.
Freeze-dried strawberry, lavender, gummy candy
From Fernando Bocanegra & Pedro Lugo at 2,150m. Maple syrup base with vanilla hints and a long floral, fruity, sweet finish. SCA 90.
Jasmine, honey, white tea
Blueberry and maple syrup base, bright acidity, silky body. SCA 88.
Blood orange, blueberry, orange blossom
From producer Eddy McDonald. Malt, cocoa, and ripe fruit undertones with a lingering finish. SCA 88.
Forest berries, vanilla, brown sugar
Melon, kiwi, gummy candy, vanilla
High-altitude coffee from the Bakonzo smallholder community in the "Mountains of the Moon." Fruity and sweet with pear and vanilla, a white-chocolate-and-almond base, honeyed finish, juicy acidity, creamy body. SCA 85.
White chocolate, pear, almond
Grown in the "Mountains of the Moon" in western Uganda by smallholders deeply tied to the land. Vibrant tropical fruit and cola notes over a cocoa base, jelly-sweet finish, wine-like acidity, creamy body. SCA 86.
Tropical fruit, cola, cocoa
From Sookoo Coffee (Ture & Assefa Waji), Odo Shakiko. Maple syrup undertones, fruity and floral finish. SCA 88.
Violet, raspberry, floral
From Luiz Scalco and family, over forty years dedicated to coffee in Poço Fundo. Classic profile with sweet stone fruit and almond notes, a chocolate-and-biscuit base, caramel undertone, and a long, mild-acidity finish. SCA 85.
Stone fruit, almond, chocolate
From Acacia Hills Estate and Tembo Tembo, founded by Leon Christianakis and Mark Stell on Mount Oldeani. Fruity and clean, with a sweet butter-and-almond base, cocoa and white-chocolate undertones, gentle acidity, and a silky body. SCA 85.
Jasmine, raspberry, cacao
From the Hernández Family at 1,950m. Juicy with vanilla undertones and a fruity finish. Decaffeinated using the Mossto technique. SCA 88.
Green apple, gummy candy, orange blossom