Orioli Coffee

A natural Colombia variety from Luis Aníbal Calderón's Villa Betulia in Huila: fruity and blueberry-led with a boozy acidity and sugary sweetness.

Blueberry, Boozy acidity, Sugary sweetness

A washed Typica from Felipe Luzón in Palanda, Zamora: delicate and tea-like, with white tea, orange and soft fruit.

White tea, Fruity, Orange, Delicate

A natural from producer Mengeche Derso in Yirgacheffe, part of the guest coffees Orioli selects from around the world: floral, with apple, red fruit and vanilla.

Floral, Apple, Red fruits, Vanilla

An anaerobic natural Red Catuaí from Fazenda Bagagem in Goiás: fruity and chocolatey with spice and liquorice.

Fruity, Chocolate, Spices, Liquorice

Orioli's own Geisha: a natural from Fazenda Bagagem in Goiás with florals, tea-like elegance, plum, honey and vanilla.

Floral, Tea, Plum, Honey, Vanilla

A washed Anacafé 14 grown at 2,300 m by Alejandro Martinez at San José in Veracruz: grape and lime jam with brown-sugar sweetness and a citric acidity.

Grape, Lime jam, Brown sugar

A honey-processed Paraíso MG2 from Fazenda Bagagem in Goiás, the Brazilian farm behind Orioli, which bridges its fields and the streets of Lisbon. Floral and citrusy with caramel and honey sweetness.

Floral, Caramel, Honey, Citrus

The Orioli Lab's curated everyday selection from Fazenda Bagagem, meant to express the farm's terroir: a versatile, consistent natural Arara with caramel, brown sugar, almond and black tea.

Caramel, Brown sugar, Almond, Black tea