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Farm notes

"Medium roasts suit this Bolivia best, calling attention to dark, bittersweet flavors and nutty hints. The cup has pleasant bittering base flavors that play off accents of burnt caramel and nut, with top notes hinting at toasted umami, crisped rice, pistachio, and a slight dried green herb accent in the aftertaste. At Full City, the interplay of chocolate and nut is more intense, with a more substantial body well suited for milk drinks."

Via Sweet Maria's

Roaster's notes

Bolivian peaberry is SUPER rare — the country produces relatively little specialty-grade green, and peaberry selections are rarer still. Catuai at this altitude in the Yungas develops a round, even density that roasts predictably. First crack was super muted on this one — I kept airflow low to hold a long development time, and keep heat consistent.  The cup is smooth and mellow.  A precise caramel sweetness, clean almond-milk body, and a dark chocolate finish that lingers without bitterness. No drama. Seems like a nicely roasted coffee.

Farm notes

"Kamoini AB showed juicy sweetness at a range of roast levels and is a Kenya worth trying as espresso when roasted to Full City–Full City+. The sweet profile is accented by fruit flavors of plum tea, grape, dried cranberry and date, with complex spice notes of cardamom and clove in the aftertaste. At Full City, chocolate roast tones come off well-balanced, like semi-sweet chocolate layered with sticky dried fruits and berries."

Via Sweet Maria's

Roaster's notes

Nyeri SL28 at its most precise. I roasted really light here to accentuate that citrus essence — Nyeri is so bright and yummy, and pulling back on development lets that high-toned acidity shine. The 72-hour ferment at Gaturiri adds depth without muddying the varietal brightness. You still get that unmistakable Kenyan citrus character, but with more body than most. One of the best greens I've evaluated this season.

Farm notes

"Fragrant sweetness is released from the ground coffee, like baklava made with honey and rose water, accented by berry tea and perfumed herbal notes with a floral side. This is a juicy coffee in terms of fruit flavors and acidity — the sweetness is berry-toned, with a tart flash of strawberry, and citrus notes of kalamansi juice and a hint of lime. City/City+ roasts have a complex, delicate aroma with strong herbal rue notes, bittering clove oil, and a jasmine flower note that gives the cup a classic Guji and Yirga Cheffe profile."

Via Sweet Maria's

Roaster's notes

Guji naturals at this altitude are some of the most expressive greens I evaluate. Gerba Dogo sits high in the zone and the heirloom cultivars here have an intensity that rewards a light hand — I keep development short to preserve that floral, fruit-forward character without letting it tip into ferment. The blueberry and jasmine notes are real, not a processing artifact.

Farm notes

"At City+ roast level, the ground coffee had fragrant notes of dark molasses and fruits — raisin, dried date — with pleasantly bittersweet dark chocolate behind it. The brewed coffee has apple-y fruit notes like dessert filling made with apple, pear, and brown sugar, with a slight bittering note of pear skins and syrupy mouthfeel. Full City roasts offer rich dark chocolate bar with quiet accents of plum sauce and tamarind."

Via Sweet Maria's

Roaster's notes

Periamayo sits high in the Cajamarca region and the Familia Rioja farm is a standout — clean processing, careful cherry selection, and greens that arrive with excellent moisture and density. A quiet, well-balanced cup that rewards a light-to-medium development. Peru continues to surprise.

Farm notes

"This peaberry shows vivid brightness in the cup, balanced by a strong showing of sweet flavors and top note accents in the light-to-middle roasts. The base flavor has a layered sweetness of raw sugars and creme brûlée crust, with vibrant citrus acidity that brings together sweet-tart profiles of orange honey glaze and sweet tea with lemon. Mbewe Peaberry brews an enjoyable East Africa cup profile, somewhere between the syrupy sweetness of Burundi and brighter-toned Kenya coffee."

Via Sweet Maria's

Roaster's notes

Mbozi peaberry from the Mbeya region is a quiet standout — the round, dense bean roasts with unusual evenness and the Kent cultivar at this altitude has a brightness that's distinctly East African without the intensity of a Kenyan. Development at 22.8% lets the tea-like character come through without flattening it. Clean, elegant, and reliable.

Farm notes

"At City+ roast level the cup shows a nice balance of sweet and bittering roast notes, hints of spice in the top end, and creamy mouthfeel at both middle and darker roast levels. City+ roasts have a sweet caramel note up front, accented by a hint of cinnamon powder, and fading to bittersweet dark cocoa notes in the aftertaste. Full City+ roasts are deep-toned with thick, creamy body and a mild smoky undertone that gives the profile a smoked chocolate flavor — an excellent option for single origin espresso and milk drinks."

Via Sweet Maria's

Roaster's notes

El Cedral sits in the Santa Bárbara department, one of Honduras's most consistent specialty-producing regions. The greens arrived dense and clean — good moisture, minimal defects. Development at 20.7% brings out the brown sugar sweetness without losing the stone fruit brightness. A straightforward, honest cup.

Farm notes

"This lot of Kenisa displays some subtle characteristics of a coffee that's been cellared, tempered by a strong showing of sweetness and dried fruit hints. The flavor profiles are grounded in complex sweetness with indications of unrefined sugars, fading to fruited hints of slab apricots, lemon custard, and subtle notes of woody spice and aromatic cedar in the long aftertaste. At Full City, Kenisa makes a stunning espresso shot — thick and syrupy, with high-% cacao dark chocolate as the dominant flavor, accented by spiced pumpkin bread and a tangy hint of canned peach."

Via Sweet Maria's

Roaster's notes

Duromina is one of the most respected cooperatives in the Agaro zone — the station runs clean and the heirloom cultivars at this altitude have a brightness that's hard to replicate. Development at 23.8% keeps the bergamot and floral notes front and center. Delicate and precise.

Farm notes

"The cup offers very nice roast intensity that pairs well with big body and mildly present acidity, with an interesting herbaceous quality — sweet basil and even a hint of spearmint. Fazenda Paraiso cools to notes of rustic dark chocolate, raisin, and puffed rice cereal in the finish. At Full City, it has the kind of bittersweet low tones and creamy mouthfeel well suited for milk drinks, and pulls a shot with bittersweet tones of burnt caramel and dark cocoa with hints of vanilla bean and butter toffee chocolate bar."

Via Sweet Maria's

Roaster's notes

Fazenda Paraiso is a standout from the Minas Gerais cerrado — Yellow Bourbon at this elevation develops a dense, even structure that takes a medium roast cleanly. The cup is round and low-acid: dark chocolate, toasted almond, a hint of dried fruit on the finish. Brazil doesn't always get the attention it deserves, but this one earns it.

Farm notes

"Grinding a City+ roast laid out a simple yet balanced profile of cocoa powder and dark brown sugar, accented by hints of roasted almond. The cup pulls together dense, dark roast tones, soft acidity, and savory accents — a flavor of burnt sugar with a smoky-sweet aspect, shifting to notes of dark caramel, high-% dark chocolate bar, and toffee peanut. Sweet Maria's recommends middle roasts up to the start of 2nd Crack, where the bittersweet side is nicely developed without edging into burnt, ashy flavors."

Via Sweet Maria's

Roaster's notes

El Sauce sits in the Santa Bárbara department, one of Honduras's most consistent specialty-producing regions. The greens arrived dense and clean — good moisture, minimal defects. Development at 21.9% brings out the brown sugar sweetness without losing the stone fruit brightness. A straightforward, honest cup.

Farm notes

"Fruit forward and flavorful, this dry process lot from Dambi Uddo pulls out fruit and berry flavors with a layer of chocolate that is easily enhanced with roast development. At City to City+ roast levels, the brewed coffee produces convincing fruit flavors — blueberry and natural dried stone fruits shifting to brighter notes of marmalade-like fruit spreads and a twist of lime, with aromatic Chai spice and florals as it cools. Dark roasts drum up a delicious dark chocolate overlay, syrupy bittersweets, fading to berry jam notes with aspects of black forest cake."

Via Sweet Maria's

Roaster's notes

Buno Dambi Uddo is a name that keeps coming up in conversations about the best washed Ethiopians out of Jimma — and for good reason. The station runs clean and the heirloom cultivars at this altitude have a brightness that's hard to replicate. Development at 21% keeps the lemon and floral notes front and center. Delicate and precise.

Farm notes

"City+ roasts brew a relatively balanced Brazilian cup, with mild flavors that lean toward high cocoa solids chocolate, mild acidity, and savory hints of toasted nut. Body is noteworthy — thick and creamy — with subtle sweetness of barley malt syrup and chocolate-covered nut, fading to darker-toned bittersweetness in the aftertaste. At Full City+, the brew has a very pleasant bittersweet-savory note like dark chocolate cookie with sea salt, and the low tones punch through cream well for classic-toned Brazilian espresso."

Via Sweet Maria's

Roaster's notes

Patricia Carvalho runs a tight natural operation — the drying beds are managed carefully and the cherry selection shows. Development at 22% pulls out the milk chocolate and dried fruit without pushing into roast character. A clean, sweet Brazilian natural that doesn't overplay its hand.

Farm notes

"The cup flavors came off well-balanced and clean in both City and Full City roasts. The lighter roast had a floral hint that complemented a sweet note of honey, with layered profiles of brown sugar, torrone candy, and butter pecan ice cream, plus a mild citrus brightness. At Full City, dark chocolate notes play off satiny body, and a complex finish accented by hints of clove oil and saffron."

Via Sweet Maria's

Roaster's notes

Peruvian specialty is underrated. Huabal sits in the northern Cajamarca region at serious altitude — the greens from this district are dense, clean, and surprisingly expressive for a country that doesn't get the attention it deserves. Washed processing keeps it honest. A quiet, well-structured cup.