Intelligentsia

Yandaro sits in Kayanza, Burundi, a region that Intelligentsia sources from directly since 2015. Red Bourbon cherries from thousands of smallholder farmers are washed and dried on raised beds with exacting precision. The cup delivers notes of dried apricot, bright clementine, and sweet persimmon with remarkable clarity—a complex, clean profile that reflects high-altitude terroir and meticulous processing. This is one of Burundi's most underrated origins, and a staff favorite for good reason.

This Ethiopian washed coffee is specifically formulated to shine in cold formats—whether cold brew or flash-chilled. Raised bed drying preserves the origin's bright, fruit-forward character: caramel sweetness, citrus acidity, and dried apricot depth. The blend delivers consistent, flavorful performance over ice for year-round cold coffee drinkers seeking complexity beyond a standard chilled cup.

From Jambaló, Nueva Jerusalén in Cauca, Colombia, this Pink Bourbon placed 5th in the Auction for Peace among over 500 submissions. Washed and dried on raised beds, the careful processing brings clarity and structure to the cup. Tropical fruit sweetness opens into nectarine and papaya notes, balanced by bright, aromatic Rainier cherry—lively and precise throughout. A limited harvest that reflects both the distinctive terroir of Colombia's Cauca region and Astrid Ipia Peña's meticulous farming and processing.

From Huila's Bruselas village in Pitalito, Carlos Fernando Cerquera—a World Coffee Championships cupping competitor—cultivated this washed Castillo from the mitaca harvest, when secondary-crop cherries yield exceptional quality. Ripe fruit was hand-selected, rested 24 hours, then pulped and fermented in tanks for 24 hours before double-washing to remove all mucilage. The cup delivers vibrant clarity with layered notes of blood orange, lychee, and blackberry—a clean, fruit-forward profile that reflects both Huila's terroir and Cerquera's meticulous attention to detail.

From the López family's La Mina farm in Buesaco, Nariño at 1,900 m elevation, this washed Caturra has earned multiple Cup of Excellence accolades. The López's selective harvesting and meticulous sorting translate to concentrated fruit expression: pomegranate, mandarin orange, and nectarine leap forward with juicy acidity and aromatic spice. A Direct Trade partner since 2010, La Mina proves that obsessive processing attention at origin delivers measurable complexity and consistency in the cup.

Grown by members of the Bishan Fugu Farmer Association in Hambela District, West Guji, at 1,900–2,250 m elevation, this coffee is processed naturally by longtime partner METAD. Ripe cherries are hand-sorted and dried intact on raised beds, a slow method that concentrates fruit-forward sweetness. Expect raspberry, red grape, and hibiscus—bright, floral, and complex—anchored by the clarity and precision that define the finest natural Ethiopian coffees.

From the Guji Oromo region of Ethiopia at 2000–2200 m elevation, this coffee comes from smallholder farmers in METAD's Kirite network, a producer renowned for quality and consistency. Washed and dried on raised beds, the process emphasizes the coffee's clarity and brightness. The cup delivers floral aromatics alongside crisp green apple and sweet red currant notes—a refined, heirloom-driven profile that showcases why Ethiopian coffees remain unmatched for their distinctive character.

From La Libertad, Huehuetenango, this coffee comes from José Fernando López's Finca La Montaña, a member of the Coopesqui cooperative—a direct trade partnership Intelligentsia has maintained since 2020. The washed processing preserves the coffee's bright acidity and clean cup clarity. Expect blackberry, plum, and red grape on the palate—a fruit-forward profile with natural sweetness and complexity. This is a second-year release from a relationship built on genuine connection and consistent quality.

Honey Badger is a three-origin espresso blend (Ethiopia, Burundi, Guatemala) engineered for maximum sweetness extraction. The Burundi component hails from Yandaro, Kayanz at 1,750–1,850 m, processed washed and dried on raised beds. Expect juicy citrus and tart fruit—clementine, dried cherry, cranberry—layered into a syrupy-sweet foundation. Designed for espresso, it balances vibrant acidity with depth and clarity in every shot.

Grown by over 800 smallholder farmers in Nyeri's volcanic highlands at 1,800 m elevation, this coffee blends SL-28, SL-34, Batian, and Ruiru varieties. The washed process includes hand sorting for ripeness, pulping, rinsing, and a double fermentation that breaks down mucilage and creates complexity. The cup is clean and structured with grapefruit, nectarine, and plum notes that let the terroir shine through. Sorted to AB grade—one of Kenya's most premium quality standards—this is a benchmark example of what high-altitude, volcanic soils and careful processing can achieve.

Persephone is Intelligentsia's annual spring celebration, blending exceptional coffees from small-scale farmers across East Africa and Latin America. Each component is washed and carefully sourced through direct trade relationships, with the featured Kenya Nyeri lot grown at 1,800 m elevation on raised beds. The cup delivers a lively balance of sweet and tart—pomegranate and tamarind lead, followed by bright maraschino cherry notes that capture the vibrant character of seasonal renewal. This is a blend built for drinkers seeking complexity and acidity that mirrors spring's fresh arrival.

Alto Ihuamaca sits in Peru's northernmost Andes at 1800–1850 m elevation, where cool nights and intense sun exposure drive complexity. The Pintado family's Agua Cristalina farm uses washed processing on Bourbon and Caturra selections, drying on raised beds to preserve terroir clarity. Expect Rainier cherry, mandarin orange, and tamarind—a fruit-forward profile with soft, balanced acidity that pulls beautifully as espresso.

From the Andes slopes of San José del Alto in Cajamarca, Peru, La Palestina represents small parcels farmed by the Alarcón Coronel family since the 1980s—a Direct Trade relationship since 2016. The washed, patio-dried coffee at 1,769 m elevation showcases a mix of varieties cultivated across this family-run operation. Expect comforting clove and orange zest notes offset by smooth butterscotch sweetness. This is quality coffee from a producer deeply committed to their craft.

Grown by smallholder farmers at the Murundo People's Farm in Nyamasheke District, western Rwanda, this Red Bourbon sits at 1700–1900 m overlooking Lake Kivu. Hand-picked cherries were washed and dried on raised beds at Kivubelt's Murundo station, then separated by quality—a selection process that earned it finalist status in the 2025 Best of Rwanda competition. The cup layers clove aromatics, soft mandarin orange acidity, and deep black currant sweetness into a refined, multi-dimensional profile. A direct trade partnership since 2015 makes this a trusted origin worth seeking out for its competition-level refinement and regional character.