Obscura Coffee Roasters

Obscura's 2026 autumn blend, built to go with food: medium-roast Costa Rica for balance and sweetness, light-roast Rwanda for a soft acidity and a little dark-roast Kenya for depth. Gentle sweetness and mild body for meals, pastries and bread. Sold September to November.

Maple syrup, hazelnut, kabosu, pear

A hand-picked natural from the Junqueira family's farm at 1,250 m in Carmo de Minas, dried on patios and raised beds and rested 60 to 90 days in silos before grading. Heavy-bodied and smooth.

Dark chocolate, roasted almond, caramel

From the Businde washing station in highland Kayanza, where humidity from the Kinyangona river slows drying. Wet-fermented 12 hours, graded A1 to A4, soaked 24 hours, hand-sorted in shade and dried about 20 days on African beds.

Orange, apricot, cane sugar, black tea

One of Obscura's two founding house blends: dark-roast Guatemala and Uganda aimed at a mellow milk-chocolate sweetness rather than bitter dark chocolate. Good black or with milk.

Milk chocolate, mellow, sweet

A honey-processed Villa Sarchi from volcanic soils in San Rafael de Heredia, processed at the Cerro Alto mill, which reuses its processing water on pasture as fertiliser. Balanced: black-sugar syrup and caramel with a mellow mandarin acidity.

Kuromitsu, caramel, mandarin

A natural from the Dekitu drying station in Hambela, Guji, dried 15 to 18 days on African beds and covered at midday and night. Jam-like texture that grows more complex as you drink.

Grape, mixed berries, dried prune, floral

The light-roast founding house blend of Rwandan and Ethiopian coffees, made to show coffee's fruit: citrus and cherry with a clean finish. A morning coffee.

Citrus, cherry

A washed lot from 1,800 m in La Libertad, Huehuetenango, floated so only sinking ripe cherries are used, then sun-dried two to three days and finished in a drum dryer. Thick bitter-caramel body with hazelnut and a gentle apricot acidity.

Bitter caramel, hazelnut, apricot

From the Gachatha factory in Nyeri, the only mill of a cooperative active since 1999. Fermented 12 to 24 hours and dried 5 to 21 days on African beds. Dark-roasted for thick body and a clean finish.

Black cherry, blood orange, bitter caramel, kuromitsu

A limited Prime Harvest Edition from the Kiangoi factory, one of the Rung'eto cooperative's three well-known Kirinyaga mills with Kii and Karimikui. Dry-fermented 24 to 36 hours, washed, soaked and dried 12 to 20 days on African beds. Complex fruit with dense raisin sweetness and a fresh herbal finish.

Pink grapefruit, ripe plum, red currant, raisin, herbal

Organic coffee from a producers' union in northern Chiapas, decaffeinated in Mexico with the Mountain Water Process (99.9% caffeine removed). Clean and smooth with a toasty, sweet finish.

Roasted almond, chocolate, orange peel

A community lot from more than 70 registered smallholders in Jinotega, Nicaragua's largest growing department, who share training and equipment. UV-sorted after drying for a consistent, balanced cup.

Mandarin, red apple, cane sugar, almond

A natural Bourbon from Limoncillo, a garden-like farm of bamboo groves and waterfalls deep in the Matagalpa forest, dried 20 to 30 days at the Don Esteban dry mill. Prune and a sweet finish come out as it cools.

Nuts, caramel, citrus, prune

From the Kilimbi washing station near Lake Kivu, where lake winds widen the day-night swing. Dry-fermented 6 to 12 hours, canal-graded, hand-sorted wet and dried on beds turned every 30 minutes to 10.5% moisture.

Green apple, navel orange, brown sugar

Kilimbi's honey lot: pulped with the mucilage left on and dried an average of 35 days on raised beds, processed late in the harvest when the rains ease.

Apricot, dark cherry, apple tea, honey

Iloma AMCOS, named after the villages of Ilomba and Mafumbo, started its central pulpery with six people in 2016 and is now one of the largest co-ops in southern Tanzania. Fermented 24 to 48 hours, soaked 8 to 10 hours and sun-dried about 14 days on African beds.

Bitter chocolate, ripe orange, brown sugar

From the Bulambuli washing station on Mount Elgon, open since 2022, which takes only fresh cherry from local smallholders. A 24-hour pre-pulping ferment, 35 to 38 hours of fermentation, three-step canal grading and 14 to 17 days of drying.

Milk chocolate, maple syrup, ripe apple, black tea