Coffee overview per weekly shipment:

Below overview will be updated every Monday afternoon with the latest coffee.

* Monday 30th of March:

Espresso Colombia "Pink Creation" Semi-Washed - Maria has been around coffee her entire life- the child of coffee growers, she worked as a coffee quality analyst in Cauca before making the turn back to coffee production. In her drive to excellence, she began working with Forest at their academy and with the Condor project, which aims to uplift women producers in the oft male-driven industry. On a farm that grows a range of varieties from gesha to papayo, this particular lot is pink bourbon. After picking and sorting, the coffee undergoes a 24 hour pre-fermentation in cherry, followed by a 36 hour anaerobic fermentation with mucilage before being dried. This is another example of what we've been speaking to of late, with processing becoming more complex and not falling neatly into the same boxes they used to. This coffee is called "semi-washed,” but we're finding it more useful to share more specific processing information so the catch-all terms don't leave you lacking information. Tastes like Jasmine pearls, Peach tea and Elderflower.

Filter Colombia Jefferson Castaño Anaerobic Washed - A couple times in the past we were lucky enough to showcase coffee from Gabriel Castaño, a local legend known colloquially as southern Huila’s “Godfather” of Pink Bourbon. When he found this varietal that was both delicious and resistant to coffee rust, he replanted his entire farm and sung its praises to any who would listen, pushing fellow producers to follow suit to the extent that many neighbors simply referred to the varietal as “Castaño.” As you may have noticed, Gabriel is not the producer of this lot this year. Our hearts go out to the Castaño family for the great loss they have sustained, as the torch passes to the next generation and Jefferson continues the work of his father. We share this coffee with an immense amount of respect and gratitude, and with an understanding that coffee is more than just a product– it is legacy, livelihood, and an enduring memory all coming together that we have the privilege to share. Expect flavours of Orange cream, Vanilla and Apricot.

* Monday 23rd of March:

Espresso Colombia Jefferson Castaño Anaerobic Washed - A couple times in the past we were lucky enough to showcase coffee from Gabriel Castaño, a local legend known colloquially as southern Huila’s “Godfather” of Pink Bourbon. When he found this varietal that was both delicious and resistant to coffee rust, he replanted his entire farm and sung its praises to any who would listen, pushing fellow producers to follow suit to the extent that many neighbors simply referred to the varietal as “Castaño.” As you may have noticed, Gabriel is not the producer of this lot this year. Our hearts go out to the Castaño family for the great loss they have sustained, as the torch passes to the next generation and Jefferson continues the work of his father. We share this coffee with an immense amount of respect and gratitude, and with an understanding that coffee is more than just a product– it is legacy, livelihood, and an enduring memory all coming together that we have the privilege to share. Fruity and sweetness in a cup. Enjoy!

Filter Peru Cruz Pata Washed - This lot is the combined harvest of 8 producers from the Cruz Pata community, from the Quiquira population center in Puno. Nestled in the tropical rainforest of the Andes, these producers tend an average farm size of 1.5 hectares. Year after year this Cruz Pata lot has proven to be everything we’ve come to love about Peruvian coffees– an easy drinker with loads of stonefruits and a clean herbal finish, we’re sure you’ll love it too. Tastes like oolong, stewed apple and white grape.

* Monday 16th of March:

Espresso Ethiopia Alemayehu Daniel - This farm, named after the farmer, is very small. Alemayehu and his brother each inherited 10 hectares of farm land from their father Daniel Miju. They run their farms side by side, a real family business. Alemayehu used to sell his cherries through the union, but two years ago he got his own export licence, and we are honoured to buy and taste the coffee they produced. Ok cool, but what does it taste like? The farm is located in Worka Chalbesa in the Yirgacheffe region, arguably the most famous region in Ethiopia. Delivers crisp lemony washed coffees and syrupy red fruit naturals. This coffee is no different: “Strawberries and cream” is the classic flavor note for a coffee like this. On top of that you get herbal, floral and stone fruit notes. Enjoy!

Filter Colombia David Dagua - The Colombia variety, or variedad Colombia, was introduced and implemented widespread across Colombia as a new disease-resistant varietal to preempt the imminent outbreak of the coffee rust virus in 1982. The disease landed in the Americas in the 1970s, and the fear of the entire coffee agricultural sector collapsing across a given country was very real. Cenicafe developed this caturra x timor hybrid and is largely credited with staving off the spread of the virus for decades. Nearly 30 years later Colombia was largely replaced by the newer Castillo, specifically engineered to be coffee rust resistant, more effective than the generically disease-resistant Colombia that over time proved to be largely rust resistant rather than totally resistant. Brief history lesson aside, some producers have elected to continue producing the Colombia variety to great success, David Dagua being a prime example. A variety largely grown and subsequently replaced out of pragmatism, there’s something heartening about tasting and sharing a particularly nice lot of Colombia being well produced today. Tastes like Vanilla, Apricot and Oolong.

* Monday 9th of March:

Espresso Peru Cruz Pata - Puno, a land of high and rough lands, and rich with folklore that continues through tradition today. This lot we have from Puno comes from the Cruz Pata community, a community that has made agriculture their main economic activity despite the rough terrain. They have eight producers each with around 1.5 hectares of land and, despite the rough terrain, they have been growing coffee traditionally for the past 50 years. With farms at 1950 - 2060 masl, their altitude makes them the perfect ground for cultivating Bourbon. This a washed processed coffee. Nice acidity and sweetness. With a silky and clean aftertaste.

Filter Burundi Gitwe - It’s an exciting day when we release a coffee from a new origin, and that makes today an exciting day. Our first ever Burundi is certainly a coffee delicious enough to put a new label on the board- Gitwe is syrupy sweet, citrusy, and full of stewed spices. Often spoken about (regarding coffee) in tandem with its neighbor to the north, Rwanda, it’s easy to understand the comparison when these coffees are at their best. They can both put on a dazzling display of bright and citrusy black tea and a jammy fig sweetness, and the Gitwe is a great introduction if this is your first foray into Burundi as a coffee origin. Tastes like Green tea, Red grape and Apricot :)

* Monday 2nd of March:

Espresso Burundi Gitwe Washed - Our first coffee from Burundi. Produced by Long Miles Coffee, 554 farmers, located on the Gitwe Hill in the Butanyerera Province at an elevation of 1900 - 2100 masl. This is a fully-washed Bourbon. Expect flavours of Apricot, Vanilla and Molasses.

Filter Ethiopia Mikiyas Bogale Washed - This specialty coffee comes from Idido, a kebele village in the renowned Yirgacheffe microregion, Gedeo, southern Ethiopia. Located at 2,100 meters above sea level, it represents the most authentic expression of the Ethiopian terroir: the ancestral cradle of Arabica, where coffee has grown wild for centuries. "Heirloom" refers to indigenous Ethiopian cultivars passed down for generations in small family gardens. This genetic heritage of extraordinary biodiversity—never changed for centuries—produces coffee with unique and unrepeatable aromatic nuances, impossible to replicate elsewhere. Expect flavour notes of Citric Botanicals, White tea and Delicate :)

Previously months coffee:

* Monday 23rd of February:

Espresso Colombia Juan David Chinchilla - Papayo is one of these recently-spotlit varieties shrouded in mystery – is it ombligon in disguise? A local mutation, a derivative of pink bourbon? The result of an abandoned coffee research agricultural center? A well cultivated Ethiopian landrace varietal thriving seemingly exclusively in Huila, Colombia? That’s just the tip of the iceberg if you try to dive into what gets bandied about on the internet. I, however, choose to believe that the best answer is the most simple one- aliens. You ask me to prove it? I say prove me wrong. Check mate. Now that we’ve solved that, I guess what does it taste like..? An absolute flavor-bomb loaded with tropical fruit and a long, sweet finish. Enjoy!

Filter Ethiopia Lalesa Anaerobic - An anaerobic natural processed Heirloom from producer Ephtah. Fram and washing station Lalesa in Gedeb region at an altitude of 2150 - 2200 masl. Expect flavour notes of Pineapple tepache, Blueberry jam and Guava. Funky alert!

* Monday 16th of February:

Espresso Ethiopia Mikiyas Bogale Washed - Another Ethiopian from the producer Mikiyas Bogale. A washed lot from Yirgacheffe. Mikiyas Bogale continues his family’s legacy, collaborating with small producers to bring you this exceptional coffee. Grown at 2000–2200m, the cherries are hand-selected and meticulously processed: pulped, fermented, washed, and sun-dried on raised African beds. Anyways tastes like a clean cup with florals, milky oolong and stonefruits.

Filter Colombia La Muralla - Once again, we’re glad to feature coffee from the producer collective La Muralla- this time their Caturra lot. The group of neighboring producers have taken to blending like varietals between their farms; rather than each selling a mixed variety lot from their own farm, banding together to create varietal-distinct microlots between them. The resulting cup is a delightful everyday drinker, tasting of apricot, vanilla and white grape.

* Monday 9th of February:

Espresso Roast Rwanda Gasharu Ireme - The first flowers in spring, the first swim of summer, the first falling leaves in autumn, and the first funky Rwanda of winter. Not all firsts are great, but these ones certainly are. The cyclical nature of life is beautiful, and full of reason. Winter is bleak, isolating, and depressing- and that’s why it’s so important to take care of yourself. Quality time with friends, exercise, honesty about your feelings, and most importantly- drinking this coffee. It works for me at least. A thoroughly funky Rwanda that’s fruity and sweet helps keep my SAD at bay, at least for a little while. It is, unfortunately, not a substitute for therapy (according to my therapist at least, but she’s just out to get my money). Anyways, tastes like Stewed Peach, Cacao Nibs and Syrupy.

Filter Roast Rwanda Gasharu Ireme - The first flowers in spring, the first swim of summer, the first falling leaves in autumn, and the first funky Rwanda of winter. Not all firsts are great, but these ones certainly are. The cyclical nature of life is beautiful, and full of reason. Winter is bleak, isolating, and depressing- and that’s why it’s so important to take care of yourself. Quality time with friends, exercise, honesty about your feelings, and most importantly- drinking this coffee. It works for me at least. A thoroughly funky Rwanda that’s fruity and sweet helps keep my SAD at bay, at least for a little while. It is, unfortunately, not a substitute for therapy (according to my therapist at least, but she’s just out to get my money). Anyways, tastes like Stewed Peach, Cacao Nibs and Syrupy.

* Monday 2nd of February:

Espresso Roast Colombia La Muralla - From a collective of young producers in Huila, the group are all in their mid to late 20s, subverting ideas and images of what we might have when we think of the traditional coffee farmer. That’s not to say there’s not importance in age and wisdom, of course there is - but there’s also positives to youth. Think a little zing, a little pep, the ability to think outside of the box, to push forward and make change. La Muralla work with Osito, an importer we also work with regularly, who claim that the average cup score to these coffees is so high that finding anything at 84 is a challenge. I guess that youthful glow doesn’t just pertain to the producers themselves. This coffee is made up of Caturra, crisp and sweet grown at 1700 - 1900 masl.

Filter Roast Ethiopia Danche Honey - It can be tricky to know what to expect from a honey processed coffee- the range from a super floral & clean white honey to a funky & intense black honey spans quite the spectrum, so especially when you don’t get the indicator of the amount of mucilage left on, you’re kind of flying blind. In this case, the Danche honey sits right in the middle, Goldilocks-ing its way to a berry jam start with a clean black tea and lemon finish.

* Monday 26th of January:

Espresso Roast Ethiopia Danche Honey - The small village of Danche is a sub-kebele (community) of Worka Chelbessa, which is located in Gedeb, the most southern part of the Gedeo region. For the last decade, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees, and this is why this area was one of the first places that coffee entrepreneur Neguesse Debela wanted to invest in when he started in coffee. In 2017, Neguesse started operating his first site in Worka Chelbessa, but quickly expanded in 2019 by buying another washing station a few kilometers away in a small area sub area of Worka Chelbessa called Danche. The two sites, run by Negusse and his family, execute immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to always keep improving their quality. We got the honey processed beans. Varieties of Wolisho, Dega, Kurume. Tastes like Peach, Fig and Lemon pekoe (Pekoe: a premium, often organic, blend of high-grown black tea leaves and citrusy lemon peel, offering a zesty, bright flavor profile frequently used for iced tea)

Filter Roast Kenya Gakundu - Nature’s first green is gold, Her hardest hue to hold. Her early leaf’s a flower; But only so an hour. Then leaf subsides to leaf. So Eden sank to grief, So dawn goes down to day. Nothing gold can stay. Big ups to our boy Bobby Frost, capturing our feelings on the last Kenya of the year. RIP Bobby, RIP Kenya 2025 harvest. See ya next year. Tastes like Root beer, Dates and Molasses.

* Monday 19th of January:

Espresso Roast Ethiopia Lalesa - With over four hundred drying beds, this is the largest drying station in an area which produces Ethiopia’s best coffee. The Lalesa site has enabled us to build a closer, more long-lasting relationship with our farmers. Having a permanent presence in Gedeb has also been paramount in expanding our sustainability projects. The site puts us in full control of the processing, improving the quality and diversity of our offerings through different processing methods. The coffee undergoes fermentation (anaerobic) in plastic barrels for nine days, followed by a drying period of 13-18 days. Tastes like Pineapple tepache, Violet and Blackberry.

Filter Roast Colombia Yacuanquer Pickers Project - In the discourse of coffee there are often less-sexy details that don’t get the shine that fancy processing, exciting new varieties, or experimental farmers tend to. One of these is the difficulties of standardizing and protecting labor surrounding harvesting. Harvesting coffee is a laborious process; the diligent work of picking through thousands and thousands of cherries to pick at their ripest, from tree to tree until you’ve finished a long day of work. The timing of your hire is dependent on the readiness of a farmer to initiate harvest. The instability of this work creates an environment in which formal hire and employment is a gargantuan task. Because of this there is a cyclical element of disincentivizing reliable labor and professional expertise, and it only makes sense without well coordinated organization. This is why Manos al Grano have teamed up with Azahar to create the Pickers Project. This is a team of 35 pickers and 20 farms (so far) who have banded together to create a system that works better for everyone involved. This gives farmers access to dedicated and skilled workers who are working in a system of full-time employment with fair wages, benefits, and compliance with labor laws- something that was near-impossible with the transient and informal nature of unreliable day-labor. We are incredibly happy to be able to share coffee with you from this project once again- something that as we all support benefits everyone along the chain and improves the industry we all care about. Tastes like Vanilla, Nectarine, Lemon Peel.

Previousy year | 2025 | Coffee Overview:

* Monday 29th of December:

Espresso Roast Rwanda Ireme - The first flowers in spring, the first swim of summer, the first falling leaves in autumn, and the first funky Rwanda of winter. Not all firsts are great, but these ones certainly are. Tastes like Stewed Peach, Cacao Nibs, Syrupy.

Filter Roast Rwanda Ireme - The first flowers in spring, the first swim of summer, the first falling leaves in autumn, and the first funky Rwanda of winter. Not all firsts are great, but these ones certainly are. Tastes like Stewed Peach, Cacao Nibs, Syrupy.

* Monday 22nd of December:

Espresso Roast Rwanda Rugori - Gashuru gets the name “Rugori” comes from “Urugori,” the name of a crown women are given in Rwanda after giving birth to their first child as a symbol for respect and recognition. Rugori is processed entirely by women, and is the crown jewel of their washed coffee- bright, sweet, and complex. To put it simply, this coffee is to killer. Tastes like Blackberry, Dates and Breakfast tea.

Filter Roast Rwanda Rugori - Gashuru gets the name “Rugori” comes from “Urugori,” the name of a crown women are given in Rwanda after giving birth to their first child as a symbol for respect and recognition. Rugori is processed entirely by women, and is the crown jewel of their washed coffee- bright, sweet, and complex. To put it simply, this coffee is to killer. Tastes like Blackberry, Dates and Breakfast tea.

* Monday 15th of December:

Espresso Roast Peru San Sebastian - The first night I was in Cusco, relieved to be done with a long and dramatic travel and eager to unwind, I sat down for dinner at a cozy restaurant. Having acclimated a bit, glad to know the altitude wasn’t going to affect me so much, I was confident that I would settle into a nice few days. Eager for a good meal after a couple of dreary days consisting of sleeping on the airport floor and eating solely from vending machines, I glanced at the woman to my left to get an idea of what I could expect from my eagerly anticipated dinner. Oop! I knew it was a thing, but I was just caught off guard, and must have gazed for just long enough for her to notice that I was surprised to see an entire roasted guinea pig on her plate. Seeing an opportunity to entertain herself at my expense, she turned to me, lifted upright the guinea pig, moved its jaw with her hand like a morbid puppet and croaked in an unsettling voice “hellloooo” as she and her dining companion burst into laughter at my unease. The absurdity of it all crashed into me as we laughed together, then largely avoided eye contact for the rest of the evening. I think I loved her. I think I always will.

Filter Roast Ethiopia Bookkisa - You can’t rely on much. How does the old adage go? Death, taxes, and the deliciousness of Ethiopian coffees? At the end of the day, there’s still nothing quite like the taste of a good Ethiopian coffee, no matter how it’s processed. We’re slurping exotic geshas from Panama where we write down “tastes like Ethiopia” with a smile on our face. Life’s simple, and so are we. So as we file taxes each year and march toward death, remember to pause to enjoy one of life’s most reliable pleasures- this newly launched Ethiopia Bookkisa natural! While you’re at it check out our cool new merch and these killer Panamanian coffees while they’re in stock! Life is about consumption- BUY BUY BUY! Happy Holidays everyone <3

* Monday 8th of December:

Espresso Roast Indonesia Frinsa Manis - Frinsa Manis refers to the word “manis” which means “sweet” in Indonesian. This one is an anaerobic natural. The used varieties are Andung Sari, Ateng Super, Borbor, Lini S, P88, Sigarar Utang. How does it taste? Well you can expect flavours of Papaya, Blackberry and Orange.

Filter Roast Ethiopia Mikiyas Bogale White Honey - OK, so what is honey processed coffee? It sits somewhere between washed and natural processing, where the coffee cherry is removed to some varying degree, then dried with differing amounts of mucilage left on the bean. Not truly washed, not truly natural. To get more particular, you’ll often see coffees called white, red, or black honey processed. This is referring to the amount of mucilage left on the bean, and the color that it takes on as the drying occurs, with white having the least mucilage, and black having the most. The exact amount of mucilage that constitutes white, red, black, or other labelled honeys will vary by farm or producer, but it’s best to know that the lighter the color, the less mucilage, and vice versa. Because this is a lighter honey, it hits a lot closer to a stunning washed Ethiopia. It’s a cup bursting with florals, with the vibe of being on the beach on a cold day in a warm hoodie with the sun warming your face. Summer may not be eternal, but your fond memories of it are. Tastes like White peach, Honeysuckle aka a warm sunshine on a winter day!

* Monday 1st of December:

Espresso Roast Guatemala Finca Pampojila - There’s a few interesting layers to this coffee- for one, ruiru 11 is a relatively new Kenyan varietal, developed in the 1980s in response to a brutalising Coffee Berry Disease epidemic that destroyed about half of the coffee production in all of Kenya. Years were spent breeding a variety that would deliver high resistance to CBD to help prevent anything so devastating from happening again. The particularly interesting element for this specific coffee though, is that because it relies on hand pollination for mass propagation, it has been difficult to produce adequate volumes of seed to meet farmer demand, making it a point of intrigue anytime you see it outside of Kenya. Additionally, because it’s a Kenyan variety, it’s also uncommon that we get the chance to taste it as a natural, making this a special little treat for us all. In an era with booming industrial agriculture, we love that Finca Pampojilá is a member of the Association of Private Natural Reserves of Guatemala, meaning 50% of the farm is committed to remaining in its natural state as a tropical forest. That’s pretty rad. And so are you. I love you. Enjoy your coffee. <3

Filter Roast Kenya AA Rung'eto Karimikui #004 - Y’all. Sometimes less is more. And the less I have to say is- this coffee good. This coffee good, this coffee taste yum, and I’m grateful for good Kenyan coffee. Expect a deep & jammy cup!

* Monday 24th of November:

Espresso Roast Colombia Reserva San Francisco - The Reserva San Francisco is the product of 242 indigenous smallholder families tied to Consejo Regional Indígena del Cauca. Under this umbrella, they have spent the last half-century advocating for land rights, cultural preservation, and self-governance of the indigenous populations of the region. Additionally, there has been a community led initiative that just in this region has reforested over 2.000 hectares of land. The banding together of these families for processing and selling coffees is the financial backbone for most of the members of this organization, and integral to maintaining independence.

Sometimes writing about coffees like this can feel like trying to thread the needle between communicating information and avoiding soap-boxing. In reality, we’re just out here buying coffee we like from people we like, but it’s also important sometimes to remind ourselves of the impact of choosing where we spend our money. We’re not making coffee political- coffee is and has been political since it was spread as a cash crop of colonialism; that’s why it’s important that we not gloss over its use as a tool for independence of the same communities.

Filter Roast Ethiopia Negele Gorbitu - In my opinion coffee is a lot like music- it’s hard to go wrong by adding some funk. Both also give me heart palpitations under the right circumstances. But I guess they’re also different, because I can’t drink music and I usually don’t dance to coffee. What would decaf music be? Probably the Wii sports theme. Anyways, back to the funk. Negele Gorbitu is back, baby! A long time favorite here at Friedhats, beloved for being a great showing of what we think anaerobic coffees should taste like- complexity, long sweetness, and of course, some delightful funk. I think if the Negele Gorbitu was a song it would be “Superstition” by Stevie Wonder.

* Monday 17th of November:

Espresso Roast Colombia Luz Helena Salazar - Another caturra, however this one is washed. Did you know that the name "Caturra" comes from the Guarani word meaning "small," a fitting tribute to its diminutive size. Despite its small stature, Caturra has had a massive impact on the coffee industry, particularly in Latin America, where it has become a staple of coffee farming. Caturra’s compact size allows farmers to plant more trees per hectare compared to taller varieties like Bourbon. This higher density, combined with its ability to produce more cherries, results in greater yields—making it an economically attractive option for growers. This coffee is harvested following strict ripeness criteria, ensuring that only perfectly ripe cherries are selected. Once sorted, the cherries undergo a 30-hour underwater fermentation, a critical step that enhances the coffee's flavor profile. After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. Once coffees are washed they are spread out on raised beds when they are exotic varieties or in elbas drying station for bigger lots. Lots of information. How does it taste? Well you can expect flavours of stone fruits, sweetness and a smooth finish.

Filter Roast Sebastian Gomez Caturra - “What’s in a name? That which we call a rose. By any other name would smell as sweet” *Shakespeare, probably, after tasting yet another coffee by Sebastian Gomez (this time a caturra rather than a gesha, which left his palate as delighted as his pocketbook).

That guy, always so dramatic. Anyways. This release from Sebastian Gomez is his signature and distinctive processing done on caturra, rather than the gesha we also have in stock (for now). With the gesha it accentuates the sappy florals and ripe berries, whereas with the caturra you’ll notice this heavy processing intensifying the brightness and tropicals. Buckle up. Tastes like Roasted pineapple, hot chocolate with rum and papaya.

* Monday 10th of November:

Espresso Roast Rwanda Cyesha - Wow, just like that- our last Rwanda of the year. There’s something nice about having these natural breaks to reflect on what’s come and gone, and to look toward the future. You know, I used to be really bad with endings- specifically, really bad at finishing things. I would start a book and love it, become absolutely engrossed in it, then stop reading it during the last chapter because I didn’t want it to end. Working with coffee in this capacity, having things you really love constantly coming and going, urging you to appreciate what is, what was, and what will be has been really good for my acceptance that part of what makes things great is that they aren’t forever. I still have about 8 unfinished books at home though. And this coffee is really nice. Expect flavours like Black tea, Dates and Red grapes.

Filter Roast Ethiopia Halo Beriti - In most markets coffee is a non-native cash crop, spread via colonialism to form large monocrop estates, producing thousands of kilos of coffee each year- growing, processing, and drying all on site. Alternatively, in Ethiopia, where coffee is native and has grown wild for centuries, it is more common to have portions of small or sustenance farms growing native trees. The scale of production on these farms can range from some scattered trees, to a garden, up to around a hectare of coffee. These are what we know as smallholders. Understanding that this is the scope of the majority of producers in Ethiopia, it’s easy to understand why washing stations are instrumental to the production process. In such small quantities it doesn’t make much sense to undertake processing yourself, so farmers sell their lots to the washing station to finish the process on their behalf. Because so many farmers participate in this system, logistically it’s difficult to trace 20 kilos to this farm, and 200 kilos to another, and even less practical to sell these as tiny microlots. Instead, coffee cherries will get sorted and graded, then processed together, then sold as lots by the washing station. Anyways, this is natural from Gedeb. Tastes like Star fruit, Mixed berries and Floral.

* Monday 3rd of November

Espresso Roast Ethiopia Halo Beriti - Gedeb Halo Beriti is a washing station in the Gedeo zone and more specifically Yirgacheffe. It gets its name from the nearby village of Halo Beriti. The washing station works with around 1,200 regular contributing producers and around 2,100 producers in total. These producers carefully harvest only mature, ripe cherries and deliver them fresh for processing. This one is a natural processed heirloom variety. Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather. Yirgacheffe has become famous for coffees that tastes like blueberries. You can expect flavours of Blackberry jam, Bergamot and Sweet tea.

Filter Roast Kenya John Kinyanjui - Kenya is famous for its washed coffees, sometimes called double-washed, Kenya washed, or double fermented- this comes from an additional step in their washing process. Whereas standard washed coffee is depulped, fermented then dried, it’s important to note that the depulping & fermentation takes significantly less time than the drying phase, creating a bottleneck if there isn’t enough space for the drying to take place. This was a common issue in Kenya, where farmers and smallholders are compelled to funnel their work into mills, and these mills deal with a huge and sudden influx of coffee to be processed that often far outpaced the capacity of drying space. In working to find a solution to this, the double fermentation process became widely popular: after the first fermentation beans are washed again and introduced to fresh clean water to be stored safely while drying space becomes available. This second fermentation occurs in new, cooler water without the mucilage from the previous fermentation, meaning the nature of the ferment is slower and vastly different. It’s presumed that because of this differing fermentation, small amounts of acetic acid are absorbed, perceived in the final product as fruity, floral and bright. So this iconic flavor profile is a byproduct of the intersection of pragmatism and the gargantuan regulation of the coffee industry in Kenya, which we’ll get into another time. Tastes like Red fruit jam, Blood orange and Caramel apple.

* Monday 27th of October:

Espresso Roast Kenya Handege - The Handege Coffee factory is affiliated to Ritho Farmers' cooperative society. From funds set aside from previous year's harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs. Long term goal is to increase coffee production through farmer training. BY paying the producers some of the highest returns for their coffee this objective becomes more possible. The name "Handege" is derived from Ndege, the Swahili word for aeroplane. You can expect flavours of blackberry jam, molasses and blackcurrant (with 'Fly away' by Lenny Kravitz on repeat).

Filter Roast Ethiopia Tibebu Roba - Last December, we met Tibebu on his farm near Gedeb. A most joyful man that fills his days with positivity, songs and prayers. And producing great coffee of course. Both from smallholders in the area and from his own coffee trees, where the ripest cherries are hand picked every day. We had the opportunity to try these ripe cherries, which grew in the shades of big false-banana trees. After a tour, we shared a massive cake with honey from his farm. And since we had his coffee last year as well, we were able to make him an Aeropress with his own coffee. There’s something about actually meeting the producers of the coffees we sell. It sounds silly but it feels better somehow. It’s like having a picture of the Eiffel Tower that you bought from Ikea VS one that you actually went to France for to see. Not that you should go to Paris for the Eiffel tower, better go to Motors for a coffee. Anyway, we will try and meet more producers in person because our coffees taste good because of them, and that is pretty awesome.

* Monday 20th of October:

Espresso Roast Ethiopia Negele Gorbitu - In my opinion coffee is a lot like music- it’s hard to go wrong by adding some funk. Both also give me heart palpitations under the right circumstances. But I guess they’re also different, because I can’t drink music and I usually don’t dance to coffee. What would decaf music be? Probably the Wii sports theme. Anyways, back to the funk. Negele Gorbitu is back, baby! A long time favorite here at Friedhats, beloved for being a great showing of what we think anaerobic coffees should taste like- complexity, long sweetness, and of course, some delightful funk. I think if the Negele Gorbitu was a song it would be “Superstition” by Stevie Wonder. Expect a funky cup of coffee. With notes of Violet, Peach and Papaya.

Filter Roast Colombia Reserva San Francisco - Reserva San Francisco is the product of 242 indigenous smallholder families tied to Consejo Regional Indígena del Cauca. Under this umbrella, they have spent the last half-century advocating for land rights, cultural preservation, and self-governance of the indigenous populations of the region. Additionally, there has been a community led initiative that just in this region has reforested over 2.000 hectares of land. The banding together of these families for processing and selling coffees is the financial backbone for most of the members of this organization, and integral to maintaining independence. Sometimes writing about coffees like this can feel like trying to thread the needle between communicating information and avoiding soap-boxing. In reality, we’re just out here buying coffee we like from people we like, but it’s also important sometimes to remind ourselves of the impact of choosing where we spend our money. We’re not making coffee political- coffee is and has been political since it was spread as a cash crop of colonialism; that’s why it’s important that we not gloss over its use as a tool for independence of the same communities. <3 Tastes like Lemon merengue, Lime leaf and Butterscotch.

* Monday 13th of October:

Espresso Roast Guatemala El Relampago - When Rafael Zamora, the longtime owner of El Relampago farm, was ready to retire, he wanted his longtime friends and collaborators at Los Volcanes to take over his farm. Los Volcanes shared that production in the volcanic soil on the slopes of Volcán de Agua is “really raw” with “coffee growing wild for the most part.” Regardless, growing on the side of a volcano they have managed to catch lightning in a bottle and we’re excited to share it with you, and even more excited with an eye on the future. Sick. ¿A qué sabe? Pleasantly bright with notes of currants and blackberries, rounded out by a classic milk chocolate & floral Guatemalan vibe.

Filter Roast Ethiopia Lalesa Anaerobic - Some things are great when you do them fast. Like running, or driving, or eating a pizza straight out of the oven. Maybe that’s why they say “live fast die young”. Some things are better to do quickly because they’re not so nice, and you just want to get it over with. Like a bad date, pulling a tooth or listening to the latest Justin Bieber album. And then there are things you just need to do slowly. Like riding a skateboard hanging from the back of a motorbike, cooking an aubergine, and, in my opinion, waking up. The people at the Lalesa washing station also like to take things slow. Recently we introduced one of their coffees that underwent a slow drying process. This week we’re introducing one of their naturals that underwent some extended fermentation. Just because they just didn’t want to rush the job. Expect the flavor profile that the Ethiopian naturals became famous for: Fruit funk and cream. You’re in a car, doesn’t have AC, it’s been a hot day but the sun is going down, things are looking up and in your hand is a tropical twist sundae icecream.

* Monday 6th of October:

Espresso Roast Kenya John Kinyanjui - NJ Kinya farm is family-owned and managed by John Kinyanjui and family. It covers approximately 30 acres, under which about 17.000 coffee tress are cultivated. The soils are deep, red volcanic, well-drained and highly fertile. With a climate that is of a perfect microclimate with rainfall and average temperatures 16-26 degrees. Both influence the cup profile given the coffee its distinctive bright acidity and full-bodied character. Tastes like Blackcurrant, Blood orange and molasses.

Filter Roast Colombia Diego Horta Pink Bourbon - Diego not only grows coffee, he also opened a cafe in Santa Maria to bring specialty to more people and that’s someone who really loves coffee - we can relate to that. His farm El Rincon is situated in Huila and sits at 1700 masl, Diego’s a passionate coffee farmer who has taken his family's legacy to new heights, and since 2013 has been dedicated to learning and improving his skills in coffee production. This is a washed pink bourbon so you can expect a fresh and crisp coffee with notes of Plum, Cardamon and Tangerine.

* Monday 29th of September:

Espresso Roast Ethiopia Tibebu Roba - Last December, we met Tibebu on his farm near Gedeb. A most joyful man that fills his days with positivity, songs and prayers. And producing great coffee of course. Both from smallholders in the area and from his own coffee trees, where the ripest cherries are hand picked every day. We had the opportunity to try these ripe cherries, which grew in the shades of big false-banana trees. After a tour, we shared a massive cake with honey from his farm. And since we had his coffee last year as well, we were able to make him an Aeropress with his own coffee. There’s something about actually meeting the producers of the coffees we sell. It sounds silly but it feels better somehow. It’s like having a picture of the Eiffel Tower that you bought from Ikea VS one that you actually went to France for to see. Not that you should go to Paris for the Eiffel tower, better go to Motors for a coffee. Anyway, we will try and meet more producers in person because our coffees taste good because of them, and that is pretty awesome. Tastes like tropical fruits and milk chocolate.

Filter Roast Peru Quiquira - So apparently the legend goes that many years ago there was this giant snake called Quira. One day this snake crossed this area taking everything and everyone in its path. This path of destruction opened a new road that the families later used to transport gold, rubber and later even husk to cure malaria. The community of Quiquira thanks its name to this epic snake. It’s not really related to this coffee per se, but we just wanted to share this snake story with you. About the coffee though: it’s from a small group of producers in Puno where we got a lot of small lots from this season. It’s a washed bourbon from Peru so you can expect a fresh and crisp coffee with notes of yellow plum, ceylon tea and a vanilla sweetness.

* Monday 22nd of September:

Espresso Roast Colombia Wilmer Moncayo - When Wilmer took over the farm from his parents, it had exclusively grown Typica and Caturra since at least their purchase of the land in 1967. Over the past 6 years he ambitiously replaced all of the existing trees with Tabi, Gesha, Pink Bourbon, and Papayo- a massive undertaking. Now with all 6 hectares of his land freshly populated with new varieties, he has turned his eye to experimenting with processing. Tastes like Bergamot, Blueberry and Toffee.

Filter Roast Colombia Carlos Artunduaga - Juan Carlos has been helping set the standard of specialty coffee production in Huila for over three decades now. On his farm, he grows a range of varieties and practices all manner of processing- but he is renowned for his mastery of naturals. For this particular lot, the cherries undergo a controlled fermentation of 100 hours before drying in marquesinas for 20 days. The resulting coffee is explosive with a tropical fruit funkiness and dark chocolate.

* Monday 15th of September:

Espresso Roast Ethiopia Lalesa Anaerobic - This is the Anaerobic processed Heirloom variety from Lalesa. The great news is that the Slow-Dry Natural is already available to enjoy. Anyways this is an anaerobic from Lalesa, Gedeb lot, grown at an elevation of 2150-2200 masl. The coffee is naturally grown under the shade of trees, primarily Ensete (false banana tree). The coffee undergoes fermentation in plastic barrels for nine days, followed by a drying period of 13-18 days. So how does this coffee taste? Like a Sunset Tropical Twist Sundae Recipe :)

Filter Roast Guatemala Gonzalo Pablo - Gonzalo Pablo Garcia inherited the land where his father grew corn back in 2018, and out of curiosity planted 600 coffee seedlings to see if he could successfully grow coffee at his high altitude, considering it’s also a somewhat cold microclimate. After 3 years of tending and waiting, his first return was disheartening- small beans of poor quality. Thankfully, Gonzalo reached out to an agronomist who advised him on how to properly fertilise the soil in his conditions, and things took a turn for the better. Now he handles all of the farming and processing quite literally in-house with his family. We’re very grateful to be able to share this coffee with you, and hope you’ll appreciate it as we do with each sip. Hints of Apricot, Caramel and Vanilla.

* Monday 8th of September:

Espresso Roast Peru Quiquira - Quiquira owes its name to a legend that tells that many years ago, there was a giant snake named Quira. One day this snake crossed this area taking everything in its path. This opened a path that the families later used to transport gold, years later rubber, and finally husk to cure malaria. This wide road made by Quira originated with the name Quiquira. With a name inspired by the legend of a giant snake, this coffee matches up to that pretty well we think. This washed Bourbon is sweet, yet balanced. Hints of dark chocolate and stonefruits.

Filter Roast Colombia Yacuanquer - Harvesting coffee is a laborious process; the diligent work of picking through thousands and thousands of cherries to pluck only the most ripe, from tree to tree until you’ve finished a long day of work. The timing of your hire is dependent on the readiness of a farmer to initiate harvest. This is why Manos al Grano have teamed up with Azahar to create the Pickers Project. This is a team of 35 pickers and 20 farms (so far) who have banded together to create a system that is mutually beneficial. This gives farmers access to dedicated and skilled workers who are working in a system of full-time employment with fair wages, benefits, and compliance with labor laws. We are incredibly happy to be able to share coffee with you from this project- something that as we all support benefits everyone along the chain and improves the industry we all care about. So how does this coffee taste? Notes of Vanilla cream, Nectarine and Lemon peel.

* Monday 1st of September:

Espresso Roast Colombia Yacuanquer - Harvesting coffee is a laborious process; the diligent work of picking through thousands and thousands of cherries to pluck only the most ripe, from tree to tree until you’ve finished a long day of work. The timing of your hire is dependent on the readiness of a farmer to initiate harvest. This is why Manos al Grano have teamed up with Azahar to create the Pickers Project. This is a team of 35 pickers and 20 farms (so far) who have banded together to create a system that is mutually beneficial. This gives farmers access to dedicated and skilled workers who are working in a system of full-time employment with fair wages, benefits, and compliance with labor laws. We are incredibly happy to be able to share coffee with you from this project- something that as we all support benefits everyone along the chain and improves the industry we all care about. So how does this coffee taste? Notes of Vanilla cream, Nectarine and Lemon peel.

Filter Roast Ethiopia Bisrat Melaku - At stunning heights of 2240 meters above sea-level, you find the Uraga Bisrat washing station in the Uraga Woreda, Guji zone. Bisrat Melaku is the proud owner and founder of the Uraga Bisrat washing station. Besides running the station, he has a small coffee farm that enjoys the cover of the natural Guji canopy. By both farming and processing coffee, Bisrat proves that he is an active coffee entrepreneur. His drive for coffee started years ago while he strolled through the coffee garden of his grandparents. After successfully expanding his farm, Bisrat opened the Uraga Bisrat washing station in 2014. He installed cement fermentation tanks, a six disk pulper, and 150 drying beds. Bisrat uses water from the small Tebie River to wash and ferment his coffees. That’s great, but what does it taste like? It tastes sweet and clean. Delicate and clean. Like summer :)

* Monday 25th of August:

Espresso Roast Rwanda Impano - After a nice long run with Intego from Algrano, it’s time to ramp up the funk. This lot, Impano, is a 100 hour anaerobic natural- nearly double the 60 hours of the Intego, and it shows. Impano (Gift) experimental coffee carries the idea that coffee is a gift that can transform our community. Taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers' lives. How's the new coffee taste? Chocolate funk with tropical fruits. A banger of a cup!

Filter Roast Rwanda Impano - After a nice long run with Intego from Algrano, it’s time to ramp up the funk. This lot, Impano, is a 100 hour anaerobic natural- nearly double the 60 hours of the Intego, and it shows. Impano (Gift) experimental coffee carries the idea that coffee is a gift that can transform our community. Taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers' lives. How's the new coffee taste? Chocolate funk with tropical fruits. A banger of a cup!

* Monday 18th of August:

Espresso Roast Guatemala Catarina Leticia - Guatemalan coffees tend to fit into a similar mold: an easy-going milk chocolate and floral easy drinker, the kind of everyday coffee most enjoy. That’s exactly what made this funky coffee the standout from Dylan’s trip to Guatemala earlier this year- we love a coffee that breaks the mold. We cupped it again altogether the first week he was back, and promptly booked in all we could of Catarina’s production. Tastes like Plum sake, Chocolate bonbon and Almond.

Filter Roast Kenya Ngunguini PB - Peaberries. Look at these greedy little freaks. They’re like your spoiled friend growing up who never had to share a room with a sibling- spatially entitled, autonomous, well developed, and flourishing for it. I resent them a bit. Oof, let's get back on track. There doesn't seem to be much science at the moment supporting the idea that there is anything uniquely special about the development of peaberries resulting in a better cup of coffee. It's more likely that the additional layer of quality control in screening out peaberries from the rest of the crop simply helps maintain a level of standards that was already producing great coffee at that farm or mill. Blah blah blah. How's the new coffee taste? Blueberry Jam, Lavender and Tamarillo.

* Monday 11th of August:

Espresso Roast Ethiopia Bisrat Melaku - At stunning heights of 2240 meters above sea-level, you find the Uraga Bisrat washing station in the Uraga Woreda, Guji zone. Bisrat Melaku is the proud owner and founder of the Uraga Bisrat washing station. Besides running the station, he has a small coffee farm that enjoys the cover of the natural Guji canopy. By both farming and processing coffee, Bisrat proves that he is an active coffee entrepreneur. His drive for coffee started years ago while he strolled through the coffee garden of his grandparents. After successfully expanding his farm, Bisrat opened the Uraga Bisrat washing station in 2014. He installed cement fermentation tanks, a six disk pulper, and 150 drying beds. Bisrat uses water from the small Tebie River to wash and ferment his coffees. That’s great, but what does it taste like? It tastes sweet and clean. Delicate and clean. Like summer :)

Filter Roast Ethiopia Zelalem Alemu - At a stunning altitude of 2250 meters above sea level, in the small neighborhood of Haro Wachu, there lies 5.2 hectare farm ripe with factors to create a most memorable coffee. Under the careful shade of Cordial Africanas and Acacia trees, growing from the red brown fertile soil are some of Ethiopia’s most notable varieties. Once the smallholders have picked their way through the ripe cherries during the harvest cycle running from November to January, they deliver the cherry to the Zelalem Alemu mill. Here, the cherries are tightly packed into sealed bags, and vacuumed free of oxygen. In the following hours, the fermentation process will begin with the buildup of CO2 causing pressure to break down the mucilage of the beans, continuing for 4-15 days until the red cherry has broken down and visually fermented to a yellow color. From there, the coffee is removed and dried on African drying beds for 15-18 days without shade. All of this comes together to give a magical final cup, brimming with white grape and florals.

* Monday 4th of August:

Espresso Roast Peru Cruz Pata - Puno, a land of high and rough lands, and rich with folklore that continues through tradition today. This lot we have from Puno comes from the Cruz Pata community, a community that has made agriculture their main economic activity despite the rough terrain. They have eight producers each with around 1.5 hectares of land and, despite the rough terrain, they have been growing coffee traditionally for the past 50 years. With farms at 1950 - 2060 masl, their altitude makes them the perfect ground for cultivating Bourbon. Ok cool but what does it taste like? White Peach, Cane Sugar and Dried apricot

Filter Roast Rwanda Intego - Of the nine lots produced by Gasharu Coffee, they cite Intego (meaning “resolution”) as their bid to enter the European coffee market with the highest quality coffee, and an internal culture of innovation and sustainable practices. This eye on innovation is being spearheaded by many of the younger members of their team, keen to create the best coffees through experimentation with burgeoning processing methods. In the end, this lot is the result of a 60 hour anaerobic fermentation in steel tanks, finished with 30 days of drying on raised beds. We’ve got to say, we love this coffee, and their resolution was a rousing success! That’s great, but what does it taste like? In the cup we find tons of red fruits and tropical fruits, reminiscent of wine while hot, jammy on the cool.