Ceremony Coffee Roasters

Antithesis is Ceremony's unapologetic dark roast, sourced from Uganda at 1,700 meters elevation and processed washed. The beans—a blend of Nysaland, SL14, and SL28 cultivars—are intentionally pushed toward carbonization to unlock intense chocolate, caramel, and smoky flavors. The result is a full-bodied coffee with soft acidity that shines in milk-based drinks and espresso, rewarding those seeking a bittersweet, developed roast rather than bright acidity.

From San Ignacio province in Peru at 1,500 m elevation, this washed coffee blends Catuai, Caturra, Bourbon, and Mundo Novo from small-scale farmers trained in organic production. The medium roast emphasizes roasted almond and brownie batter sweetness with balanced acidity, making it versatile for drip, immersion, or espresso. Ceremony donates 10% of proceeds to climate-resilience projects at origin, directly addressing the coffee sector's lag in sustainability research.

Aristides Guarnizo grows this Pink Bourbon on Finca La Reserva in Huila's El Líbano at 1800 masl, part of a multi-generational family operation. The washed process involves 60-hour dry fermentation in sealed barrels followed by 25 days of greenhouse drying on raised beds—a method that amplifies the variety's inherent clarity. Pink Bourbon traces its genetics to Ethiopian Landraces rather than traditional Bourbon, delivering the citrus and floral qualities you'd expect from that lineage: here expressed as tangerine, Pink Lady apple, and brown sugar. This is a distinctive, still-emerging varietal that rewards careful brewing.

From a 3-hectare farm in Santa Maria, Huila at 1,950m elevation, this washed coffee by second-generation farmer Jose Ignacio Cubillosa employs a distinctive local fermentation technique called "chocada"—cherries are floated and layered daily over multiple days, building a fermentation gradient that adds complexity. After washing and two days of sun-drying, the beans finish in a greenhouse for ~15 days. Expect vibrant tropical notes of pineapple, mango, and guava anchored by juicy mouthfeel, cane sugar sweetness, and citrus (yuza) brightness. A standout for its balance and versatility—excellent hot or iced.

From the mountains of Huila, Colombia at 1700m elevation, this decaf is sourced from multiple smallholder farmers and processed with EA decaffeination—an organic method using ethyl acetate derived from fermented sugarcane and acetic acid. The natural solvent removes caffeine while preserving the coffee's inherent sweetness and body. Expect chocolate, sweet cherry, and rich texture whether brewed as espresso or drip; this is a decaf built for coffee lovers who refuse compromise.

Destroyer is a two-origin blend combining washed coffees from Colombia and Ethiopia, designed to marry vibrant African acidity with thoughtful American sourcing. The blend brings together multiple cultivars—Caturra, Pache, Bourbon, and heirlooms—harvested in summer 2024 at 1800m elevation. Creamsicle, peach, and citrus dominate the cup, with a sugary core balanced by bright high-notes that shine in both espresso and filter brewing. A perspective-shifting coffee that works neat or with milk, excelling at medium roast.

Bona Zuria comes from Sidama, Ethiopia at 2,300 meters elevation, where Ethiopian landraces (74158, 74110, 74112) thrive in coffee's ancestral home. The red honey process delivers the floral and citrusy snap of washed Ethiopian coffee alongside the juicy, full mouthfeel typical of naturals—a deliberate hybrid. Expect bright acidity with notes of pink lemonade, Meyer lemon, black tea, red currant, stone fruit, and demerara sugar. Light roasted and versatile across brewing methods, this coffee balances citrus clarity with uncommon richness.

From Nyeri, Kenya at 1700 MASL, this Maganjo AA originates from the Rumukia cooperative under Peter Mbature's Retro 1985 Project—a deliberate revival of pre-1985 Kenyan coffee character using heritage SL varieties. The extended double fermentation brightens the natural citrus potential of these cultivars into lively lime zest and grapefruit, with a smooth, juicy mouthfeel and subtle craft cocoa sweetness. This is a coffee engineered to taste like Kenya did 40 years ago, executed by a Q grader and farmer who understands both sides of the cup.

Mass Appeal combines coffees from Colombia and Peru, grown at 1500m elevation and processed via washed method. The blend pulls together Typica, Castillo, Bourbon, Caturra, and Colombia cultivars into a deliberately approachable profile: rich dark chocolate, caramel, and sweet almond notes with a creamy mouthfeel and soft acidity. This is a workhorse espresso and filter coffee designed for versatility and immediate appeal, equally at home as a milk drink or standalone cup.

Peru Ukuku comes from Cajamarca in northern Peru, grown by 20 cooperative producers at elevations between 1550–2000 masl near the San Andrés National Reserve. The washed process highlights bright malic acidity alongside milk chocolate, brown sugar, and dried fruit notes, with a medium body that feels clean and refined. These growers have collectively invested years in quality improvement while stewarding the biodiverse landscape around them—this coffee embodies both excellent craft and environmental commitment.

Spring Annuals 2026 unites two fresh-crop washed coffees—35% Rwanda Kanzu and 65% Ethiopia Guji—harvested in 2025 and roasted light. The Rwanda contributes clean, delicate sweetness while the Ethiopia Guji brings floral notes and light citrus complexity. Expect bright acidity with tasting notes of lemon balm, Bartlett pear, and floral aromatics. Ceremony engineered this blend specifically to dial in clean extractions across auto-drippers and espresso, making it versatile and seasonally refreshing.

Synthesis is a single-origin Colombian coffee from 1,600 meters elevation, grown in Caturra, Colombia, and Castillo varieties. Washed processing highlights the coffee's inherent sweetness, which Ceremony then amplifies through a medium-dark roast that walks the line between developed sweetness and roasty character—dark but restrained. Expect dried cherry and caramel with a smooth, full-bodied profile that shines equally as an intensely dark filter brew or a richly sweet espresso shot. This is a seasonally rotated offering designed for drinkers who want darker roasts without sacrificing balance or drinkability.

Thesis is Ceremony's flagship filter blend, combining washed coffees from Colombia and Peru at 1600m elevation. The washed process brings clarity to the cup while preserving the inherent sweetness of Caturra, Bourbon, and Catuai cultivars. Tasting notes of chocolate chip cookies, brown sugar, and milk chocolate create a comforting yet nuanced profile that's uncomplicated enough for everyday brewing. Roasted light-medium and built on direct relationships with quality-focused producers, this blend delivers consistent sweetness and balance without pretense.