Olympia Coffee Roasters

Olympia's 20th Anniversary blend brings together the coffees that have defined their two decades of roasting: washed Ethiopians contribute brightness and florality, natural-process Ethiopians add jammy complexity, and Colombian coffees provide balanced sweetness. Expect citrus, berries, and milk chocolate in the cup—a harmonious blend that showcases the roaster's sourcing philosophy and their commitment to community.

Olympia Coffee's original flagship blend combines carefully sourced lots from Colombia and Ethiopia into a versatile coffee that performs well across all brewing techniques. The combination of these two origins creates a balanced profile with chocolate and caramel sweetness complemented by berry notes. Medium roasted (Agtron 66), Big Truck is designed for approachability and consistency, making it an ideal daily driver whether you're using a Kalita Wave or any other brewer.

From Long Miles Coffee at Heza Station in Burundi, this washed micro lot delivers the clarity and brightness that full washing brings to highlight the origin's best characteristics. Expect bright citrus and stone fruit with delicate floral undertones in every cup. This is a showcase for Burundi's potential—clean, elegant, and refined.

From San Sebastian De La Plata, Colombia, this washed coffee earned a Good Food Award for both flavor and sustainability practices. Farmer Amparo Pajoy, a long-time trusted producer, brings deep commitment to quality and community development to every harvest. Expect brown sugar sweetness, milk chocolate body, and bright apple acidity—a balanced, approachable cup that reflects both meticulous processing and the farmer's dedication to continuous improvement.

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From the Gutierrez family's La Estrella farm in Huila, Colombia, this Geisha varietal was processed by roaster Oliver Stormshak using a bespoke 48-hour anaerobic dry method—a technique that amplifies fermentation and creates layered complexity. The extended anaerobic treatment builds a distinctly wine-forward character with powerful, concentrated flavors. This is a limited-lot expression of one of Colombia's finest Geisha coffees, crafted with precision from processing through roasting.

San Sebastian Reserva is a curated blend of lots from multiple producers farming above 1,700 meters in San Sebastian De La Plata, Huila. The coffee is manually de-pulped, fermented in tanks for up to 24 hours, then washed and sun-dried on parabolic beds—a process that builds clarity and sweetness. Expect milk chocolate, apple, and sugar cane on the palate. What sets this apart is Olympia's commitment to direct relationships: they station a cupper in Colombia year-round, cup hundreds of samples weekly throughout harvest, and conduct regular farm visits to ensure quality alignment from seed to cup.

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Sebastián Ramírez, a fourth-generation producer from Quindío, Colombia, crafts this anaerobic white honey using fully ripe Geisha cherries inoculated with proprietary yeast and subjected to 48 hours of low-oxygen fermentation before pulping and patio-drying. The method preserves the variety's classic aromatics—intense florals and wildflower honey—while the fermentation enhances bright bergamot, apricot, and stone fruit with dazzling acidity and silky mouthfeel. Ramírez is widely recognized for precision fermentation techniques and mentoring young producers; this coffee exemplifies his philosophy of making coffee expressive and anything but ordinary.

Sourced from Colombia's San Sebastian Project, this decaf was specifically selected to showcase the region's quality potential. The green coffee is processed using ethyl acetate—a naturally derived solvent that preserves the coffee's flavor compounds while removing caffeine. Expect milk chocolate, caramel, and marshmallow notes that make this a genuine coffee experience rather than a caffeine-free compromise. Olympia's partnership with La Serrania decaf plant and direct relationships with San Sebastian producers reflects their commitment to building a decaf program that doesn't settle.

From Hacienda La Papaya in Ecuador, a farm that defined the country's specialty coffee identity. Owner-operator Juan Peña brings scientific precision to every harvest stage, meticulously documenting and adjusting his process each season—an approach that's earned him consistent recognition among barista competitors and the global specialty coffee community. The Typica Mejorado varietal expresses bright, fruit-forward notes: apricot and marmalade with a pleasant sugar-cookie sweetness. This is coffee from a producer who doesn't just grow and process; he engineers excellence.

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From the Ariz Family's three farms in El Salvador—a region celebrated for preserving heirloom Bourbon, Pacas, and Pacamara varieties—this lot represents a bold departure. Marco Ariz, an Expert Q Processor, fermented these Ethiopian Arusi seeds in anaerobic conditions at the family's revived mill, Fenix, pushing El Salvador's traditional coffee heritage into modern, experimental territory. The oxygen-limited fermentation amplifies the coffee's aromatic complexity and clarity. This is a coffee built on a decade-long partnership and genuine innovation, not routine production.

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El Salvador's coffee renaissance hinges on preserved heirloom varietals like this natural-process Geisha from the Ariz family. Ricardo and Marco Ariz operate three farms and a micro mill, sourcing cherries from trusted community partners to produce distinctive, innovative coffees in a region long overlooked by specialty buyers. Natural processing amplifies the varietal's character—expect bright complexity and fruit-forward complexity. This coffee represents both terroir preservation and the small-mill craftsmanship defining El Salvador's current specialty wave.

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Gatta Farm sits at 2,120–2,210 meters in Sidama Bensa's Shantawene Village, surrounded by indigenous forest, rivers, and the waterfall that names it. The anaerobic natural process—fermenting ripe cherries in sealed, oxygen-limited containers before drying whole—amplifies fermentation character while maintaining the clarity and complexity that define high-elevation Sidama. This unconventional method for the region delivers distinctive funk and depth without sacrificing the structured sweetness and mineral backbone typical of the terroir. A rare, purposefully experimental lot from an estate that doubles as a training center and community anchor.

This natural lot comes from the Dukamo family of Daye Bensa Exports in Ethiopia's Sidama region, processed at the Gatta washing station near Shantawene Village. The natural processing amplifies the coffee's inherent fruit character, delivering distinct strawberry, tropical fruit, and citrus flavors. This is a key partnership lot from a trusted producing family, offering complexity and brightness in the cup.

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From Rumadamo, a tiny village in Bensa District at 2,500 meters elevation, this Ethiopian natural process coffee undergoes a meticulous anaerobic fermentation protocol—72 hours followed by a second fermentation round—that amplifies its already complex fruit-forward profile. The result is a sensory standout: jasmine and honeysuckle on the nose, with a palate of grape, passionfruit, and licorice that balances intensity with clarity. Scored 94 points by Coffee Review, it represents the caliber of single-origin work that justifies seeking out specialty Ethiopia lots.

This washed-process coffee comes from Wasa village in Ethiopia's Sidama region, produced by the Dukamo family through their exporter Daye Bensa Exports. Careful production and meticulous washed processing at origin bring out the region's signature clarity and elegance. Expect flavors of honey, apricot, and plum—a coffee that showcases what thoughtful handling and long-term partnership can achieve in a high-altitude African origin.

Big Truck is Olympia Coffee Roasters' foundational blend, first released in 2005 and now available pre-ground for universal brewing compatibility. The roaster sources smaller lots at peak harvest from different origins each season, rotating ingredients to capture coffee at its prime while maintaining a stable, recognizable flavor profile. This seasonal sourcing approach—buying fresh micro-lots rather than chasing year-round consistency through single origins—keeps the blend vibrant and thoughtfully composed. Roasted to order, Big Truck represents two decades of careful blending philosophy.

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Grown at 2,000–2,500 feet in the Kona District of Hawai'i Island, this Pacamara is cultivated by Abby and Sal Munoz in rich volcanic soil under temperate conditions of misty mornings and bright afternoons. The natural maceration process—a controlled fermentation in cherry pulp—deepens tropical character and amplifies complexity. Precise cherry selection ensures only ripe fruit at peak maturity enters fermentation. This is Hawaiian coffee that honors both tradition and the distinctive potential of the Pacamara varietal.

From smallholding farmers in Kenya's Nyeri district, this AA-grade coffee represents everything the country does best: big sweetness, bold acidity, and rich body. The Kagumoini washing station processes coffees that show blackberry, cherry, and flan notes. This is textbook Kenyan quality—clean, fruit-forward, and built for espresso or filter with real presence.

Little Buddy is a multi-origin African blend crafted to be approachable yet intriguing—a coffee that welcomes newer palates while delivering genuine complexity. The blend showcases flavors of sweet berries, stone fruit, and florals, balancing fruit-forward sweetness with subtle floral notes. Scored 94 by Coffee Review, this is a well-rounded, exciting coffee that punches above its accessible positioning.

Morning Sun blends coffees from small-scale family farmers across Latin America, roasted to a medium where chocolate and hazelnut notes shine brightest. The roasters deliberately pitch this as an approachable, familiar morning coffee—smooth and balanced rather than challenging. Sourced under Olympia's Fair For All practices, it prioritizes producer relationships alongside drinkability. This is coffee designed to be reliable and unpretentious: no surprises, no rough edges.

Northwesterly is a darkly roasted blend combining Indonesian and Latin American coffees, designed to evoke the warmth and nostalgia of the Pacific Northwest's specialty coffee culture. The dark roast amplifies flavors of dark chocolate and spice while building a full body, making it equally at home in a mug or pulled as espresso. This is comfort-forward coffee—approachable and bold without pretension.

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This Geisha varietal originates from Bambito, Panama, where it has thrived since the 1930s after being brought from Ethiopia's Gori Gesha forest. The washed process strips away heavy fermentation notes to reveal the varietal's inherent character—clean, floral, and crystalline in cup profile. Priscilla Gonzalez's 2021 Best of Panama first-place lot set records as the highest-priced washed competition winner ever, underscoring the quality and rarity of this coffee. If you're seeking the purest expression of Geisha's complexity and elegance, this is it.

From Gakenke District in northern Rwanda, this coffee is processed through the Mbilima Washing Station, which partners with 2,000 smallholders—80% of them women. The washed process brings out delicate floral and fruit-forward characteristics: tea, red berry, and honeysuckle dominate the cup. Beyond the cup, this coffee supports sustainable livelihoods, improved community conditions, and educational access for producers.

Espíritu Wari honors the civilizations that have thrived in Peru's coffee-growing regions for over five centuries, bringing that rich history and vibrant spirit into the cup. This washed-process coffee delivers a well-rounded profile of chocolate and hazelnut with bright citrus notes, characteristic of quality Peruvian coffees. The washed processing emphasizes clarity and balance, letting the origin's inherent sweetness and complexity shine through.