Producers: 200 Smallholder Farmers
Region: Guji
Elevation: 2,280 meters
Cultivar: 74158, 74112, 74110
Process: Honey
Notes: White Chocolate, Limoncello, Macadamia Nut, Cantaloupe
----------------------------------------------------------------------------------------------------Honey processing is one of the least common production methods in Ethiopia, making this coffee a particularly unique expression of Guji. The Othosololo Honey lot comes from the Osolo Station in the Greitu Korsa highlands of Guji, where 150 to 200 smallholder farmers grow coffee at elevations reaching 2,280 m.a.s.l. The primary variety is JARC 74158, alongside other JARC varieties including 74112 and 74110.
For this honey process, carefully selected red cherries are delivered to the Osolo Station and depulped without the use of water, leaving some of the fruit mucilage intact on the parchment. The coffee is then dried on raised beds for 12 to 13 days, with careful monitoring to ensure an even drying process. The combination of high elevation, lush vegetation, cool nights, and moderate sunlight creates ideal conditions for developing complex sugars and a beautifully balanced cup.
We’ve been working with The Coffee Quest and Daye Bensa since 2020 through several of their processing stations, including Keramo, Bombe, Hamasho, and Udesa Fora. Their commitment to quality has made them a trusted partner and a consistent source of exceptional Ethiopian coffees. With multiple top placements in the Cup of Excellence, Daye Bensa has established itself as one of Ethiopia’s leading coffee producers and exporters. This Honey lot from Othosololo is a special opportunity to experience their work through one of Ethiopia’s least common processing methods.
Region: Paraiso
Elevation: 1300 meters
Cultivar: Parainema
Process: Washed
Notes: French Toast, Oatmeal Raisin Cookie, Chocolate Fudge, Orange Blossom Honey
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CafeUNO was born as an innovative collaboration between a non-profit organization and small cooperatives, with the goal of creating a more sustainable way to produce and market coffee. Today, it consists of 11 cooperatives and 158 dedicated producers who see specialty coffee and microlots as the most sustainable path forward.
At the center of this project is Williams Alexander Romero Gradiz, a fourth-generation farmer who has managed CafeUNO since 2016. With more than 26 years of experience growing coffee, Williams has guided members toward specialty production, training, and direct connections with buyers. He believes that differentiation and transparency are key to sustainability and under his leadership CafeUNO has built the infrastructure needed to improve quality, increase traceability, and expand access to specialty markets.
CafeUNO’s team includes seven employees who play vital roles in keeping quality consistent. Among them is Gisele, a certified Cinco Estrella cupper, whose work in evaluating coffees and improving cup scores ensures that each lot meets the high standards CafeUNO has become known for. The cooperative continues to innovate with washed, honey, and natural processes while supporting younger farmers through programs that encourage new generations to stay engaged in coffee production.
The lot we are offering this year is a curated blend of microlots from 10 to 12 farmers, chosen for their cup quality and flavor profile. This lot also showcases the Parainema coffee variety, which has become very successful with producers in Honduras for its productivity, resilience to pests and disease, and good cup quality. We have loved it so much that it has become a core component in our Helios and Titan blends; and now we are thrilled to showcase it as a standalone single-origin.
Looking ahead, CafeUNO has set ambitious goals for 2025, including increasing production by 15 percent, integrating 20 new young producers, and expanding differentiated lots with special processing. For us, this coffee represents more than flavor. It reflects a partnership rooted in transparency, innovation, and shared values. We are proud to grow alongside CafeUNO and the producers of Paraiso, and we are excited for you to taste the results of their dedication.
Producer: Anzueto Family Farms
Region: Huehuetenango
Elevation: 1700 Masl
Cultivar: Typica
Process: Washed
Notes: Black Forest Cake, Caramel Apple, Amaretto Fudge
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Finca Providencia was founded in 1937 and is managed by the third generation of the Anzueto family. We have been working with this coffee for 7 harvests and it never disappoints. It is one of the primary components of our Titan Espresso and Helios Blends. It's a truly balanced coffee that is representative of the amazing coffees produced in Huehuetenango.
For those who crave fruit-forward coffees, our Ethiopia Wush Wush Instant Coffee brings an unforgettable specialty coffee experience wherever you go.
Each package includes six single-serve sachets containing 5 grams of instant coffee. Simply add 8–12 ounces of hot water for an instant cup that captures the character and complexity of this remarkable lot. Shelf-stable and lightweight, it's ideal for travel, outdoor adventures, the office, or any moment when brewing equipment isn't an option.
Grown in Oromia and processed using an anaerobic natural method, this Wush Wush delivers an intensely expressive cup with ample fruit character and layered sweetness.
Producers: Smallholder Farmers. SNAP Specialty Coffee
Region: Yirgacheffe
Elevation: 2,200 meters
Cultivar: Heirloom Korume & Wolisho
Process: Washed
Notes: Lemoncello, Blackberry, Lilac, Strawberry Shortcake
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This is our third year roasting the washed Chelbesa One lot from the washing station that shares its name. It is located in the Gedeb Zone of Yirgacheffe sitting at 1,950-2,200 meters above sea level. Approximately 1,000 farmers contribute cherry to this washing station. On average, these farmers have 2-3 hectares of land and grow traditional heirloom varieties of Korume and Wolisho.
When the farmers deliver their freshly harvested cherries to the washing station, the coffee is floated to remove defective cherries then depulped. This washed lot is unique in that the coffee is allowed to dry ferment for 2-3 days after depulping. Washed coffee usually undergoes a much shorter fermentation in water. The extended dry fermentation increases the tropical fruit and herbaceous flavors in this coffee and adds to its overall intensity and sweetness. It is then dried on raised beds for one to two weeks.
SNAP Specialty Coffee owns the Chelbesa Washing Station and 7 other wet mills around Ethiopia. SNAP focuses on three pillars of consistency, education, and sustainability. Last year, agronomists from SNAP trained more than 6,000 farmers on land & nursery management and climate smart agriculture that focuses on crop diversification and intercropping.
Great coffee doesn't always have time for a grinder, scale, and brewer. Our Helios Blend Instant Coffee delivers the same satisfying cup you know and love in a convenient travel-ready format.
Each package contains six single-serve sachets, with 5 grams of instant specialty coffee in every packet. Simply tear open a sachet, add 8–12 ounces of hot water, stir, and enjoy. Whether you're heading to the office, camping in the woods, catching an early flight, or just need a quick cup at home, Helios makes exceptional coffee fast and simple.
Crafted from a blend of Central American coffees, Helios offers a familiar and approachable flavor profile with notes of milk chocolate, roasted nuts, and bright citrus. Smooth, balanced, and easy to enjoy, it's the perfect everyday coffee, now available wherever your day takes you.
