Passenger Coffee Roasters

This Education Lot decaf comes from Abdo Aba Mecha's 30-hectare estate in Ethiopia's Jimma Zone, a region developing as a hub for quality producers. It blends washed and natural processed lots, both treated with Ethyl Acetate decaffeination, creating a showcase of three distinct processing methods. The result is surprisingly well-structured and balanced—bright with fresh pear, plum, and lemongrass flavors layered over a sweet malted chocolate base. Osito's import partnership with Abdo began in 2023, making this an opportunity to explore how different processing methods shape a single producer's work.

Abel Raymundo Arotaype's El Pedregal sits near 2500 masl in western Cusco, Peru—among the world's highest-elevation coffee farms. The washed process preserves the clarity and brightness that altitude imparts, allowing the coffee's inherent complexity to shine. This lot earned 11th place at the 2022 Peru Cup of Excellence, a recognition that reflects the quality of beans produced at these extreme elevations. The region has become known for outstanding geshias and comparable coffees, and this washed lot carries the hallmark precision and nuance you'd expect from such rarified growing conditions.

Sourced from Ethiopia in partnership with Addis Exporter, this coffee reflects the country's storied coffee heritage. While the specific processing method isn't detailed, the roaster emphasizes transparency and quality in sourcing. Expect the classic characteristics of Ethiopian coffee—likely with bright acidity and complex fruit or floral notes typical of the origin. This is a coffee built on relationship and traceability, backed by a roaster committed to knowing exactly where their beans come from.

This washed Reserve Lot comes from the Banko Chelechele washing station in Ethiopia's Gedeb district, which aggregates cherries from smallholder farmers near Chelechele. Though technically in the Gedeo zone rather than Yirgacheffe proper, it carries the regional characteristics associated with that broader designation. The washed process emphasizes clarity and brightness. Cup notes were not completed in the source text.

Bhadra is a partnership coffee sourced from a small group of family-run estates clustered near the Bhadra Tiger Reserve in Chikmagalur, India's historically significant coffee region. The coffee delivers delightful sweetness and approachability—a signature trait of well-processed Indian coffees from this area. This is an ideal foundational offering: clean, accessible, and rooted in a specific place and community rather than a commodity blend. The combination of terroir and careful family stewardship makes this a solid, memorable choice for everyday brewing.

This natural-processed reserve comes from Bogalech Dukkale, a respected producer in Ethiopia's Guji region, whose coffees previously anchored Passenger's community blends. Recognizing the exceptional quality and volume of her recent harvest, Sookoo Coffee's sourcing team selected this lot for dedicated separation and export as a single-producer offering. The natural process contributes fruit-forward character and body typical of Ethiopian naturals. This coffee represents both producer recognition and the transition of a trusted community supply into a standalone, traceable single-origin.

Cusco is sourced from Peru, reflecting Passenger Coffee's commitment to supporting coffee farming communities through sustainably-focused growth initiatives. While the specific processing method is not detailed, the coffee is positioned as a reliable, consistent offering that prioritizes both quality and community impact. This partnership-driven approach ensures traceable, responsible sourcing that delivers exceptional coffee season after season.

This coffee comes from producers in the Divino Niño hamlet, nestled in Huila—one of Colombia's most celebrated coffee regions. The community blend showcases the hallmark flavors that define Colombian coffees: a clean, balanced cup with bright acidity and natural sweetness. Without explicit processing details in the product text, this appears to be a traditionally produced Colombian coffee that captures the regional character of Huila. Worth buying for an approachable, dependable expression of what makes Colombian coffee a global standard.

This community blend from Suaza showcases the geisha variety with a more restrained, nuanced character than typical Panamanian gesias. The washed process emphasizes clarity and brightness, revealing subtle florals and raspberry on the nose with delicate wafer cookie notes. The cup delivers clean acidity, excellent sweetness, and a refined black tea finish—a refined take on the variety that prioritizes balance over floral intensity.

Edernoman Toledo Charry and his son Yoan are talented producers from Suaza, Huila, Colombia, contributing to Passenger's year-round Divino Nino offering. This Pink Bourbon variety earned second place in the central region of the 2024 Copa De Oro competition, a testament to Edernoman's skill and consistency. Washed processing highlights the variety's clean, refined character. The cup profile is not fully detailed in the available text, but the competition recognition signals exceptional quality and complexity worth exploring.

Emiliano Lame Golondrino's geisha comes from Finca El Holguín, a diversified nine-hectare family farm in La Plata, Huila, Colombia. This washed coffee earned second place in the western region category of the 2025 Copa de Oro competition, a testament to its quality. Beyond coffee, the farm operates as a mixed enterprise growing tomatoes and dry beans, grounding the operation in local agricultural tradition. The geisha variety is known for its complex, distinctive character—expect refined aromatics and layered sweetness.

Sourced from Cruz Loma, the Rivera family farm in Pichincha, Ecuador, this 2022 harvest showcases heirloom Sidra and Typica Mejorado varieties thriving in the region's distinctive climate and terroir. The washed processing preserves the inherent clarity and complexity of these rare plant genetics. The coffee earned third place in the 2022 Ecuador Cup of Excellence—a rare accolade signaling exceptional quality and consistency. This is a single-origin expression that reflects both agricultural heritage and precise farm-level execution.

From Fausto Romo's La Carolina farm in Pichincha, Ecuador, this honey-processed sidra variety showcases why the varietal has become central to Ecuador's specialty coffee identity. The honey process amplifies the sidra's naturally fruity character, delivering fresh raspberry and lychee notes alongside tangy green apple, caramel body, and a subtle watermelon finish. Distinctly fruitier than its washed-process counterpart from the same 2025 harvest, this lot demonstrates how processing method can unlock a varietal's full aromatic potential.

From La Carolina in Pichincha, Ecuador, this washed Sidra varietal from producer Fausto Romo represents the specialty coffee potential that has made Ecuador's Sidra coffees internationally celebrated. The washed process brings clarity to the cup, revealing vibrant white grape and delicate floral notes alongside an integrated panela-like sweetness. The finish carries soft pome fruit character—pear and yellow apple—that lingers with balance and refinement. A coffee that justifies Sidra's reputation as a standout Ecuadorian variety.

Guchienda is a third-generation family farm in Kenya, now managed by Esther Wanjiku Kamau and her sons following decades of careful expansion. This lot is composed entirely of SL28, a heritage variety planted across the estate's 5,200+ trees, and was produced as part of the Retro 1984 project—a source of standout reserve lots. The washed processing delivers a big, sweet, and savory profile with fresh blackberry and lime peel in the cup, finishing with blackcurrant, cola, and a distinctive note of fresh sungold tomato.

This natural process Reserve Lot hails from the Haro Wachu washing station in Guji Zone, Oromia region of Ethiopia, sourced from Ture Waji and Sookoo Coffee—producers behind past standouts like Bookkisa and Shoondhisa. Natural processing contributes wine-like character and berry-forward notes to the cup. The lot delivers complexity and depth characteristic of high-quality Guji coffees, making it a compelling choice for those seeking expressive Ethiopian naturals.

This coffee spotlights the Long Miles Coffee Project's work in Burundi, sourced from the Heza washing station. The washed process contributes clarity and brightness to the cup, allowing Burundi's distinctive terroir to shine through with complexity and nuance. The tasting profile emphasizes the unique character inherent to this origin, moving beyond typical African coffee descriptors. This is an excellent entry point for those wanting to explore what makes Burundian coffee special and support direct-trade relationships.

Ivan Gutierrez's La Esmeralda farm in Kenya produces this SL28 varietal, a classic expression of plant genetics that Passenger has sourced for five consecutive years. Washed processing brings clarity to the cup, letting the variety's inherent character dominate. Expect tart cranberry and toffee as primary notes, with bright citrus peel and subtle spices finishing the profile. Farm investments and careful management by Gutierrez have refined the coffee's character year over year, making this a reliable, distinctive single-origin worth revisiting.

This reserve lot hails from Huila, Colombia, grown by producer Jaime Urrea Pizo at over 2,200 meters above sea level—an elevation that delivers clarity and complexity. The washed processing preserves the varietal's inherent brightness and delicate character. Expect brown sugar and vanilla on the nose, followed by refined fruit flavors of plum, red pear, and clementine. The coffee earned first place in the western division of the 2025 Copa de Oro competition, making it a verifiable expression of excellence from one of Colombia's premier coffee regions.

Jorge Elias Hernandez grows in Suaza, central Huila, a sub-region celebrated for its most skilled coffee producers. This washed geisha varietal reflects his consistent excellence—a two-time competition winner who placed 4th in the central region at last year's Copa de Oro. The washed processing highlights the bean's clarity and complexity. A coffee from a producer whose track record proves his mastery of one of specialty coffee's most prized varietals.

Jose Antonio Cenon's washed geisha placed fifth in the 2025 Copa de Oro competition's central region category, one of only two award-winning coffees from the emerging sub-region of Garzón in Huila. The washed process preserves the varietal's delicate floral character, evident in pronounced rose and honeysuckle aromatics. The cup reveals mild strawberry and lemonade-like brightness, with supporting notes of summer melon and white grape—a clean, nuanced profile that signals Garzón's potential as a specialty coffee origin.

Keystone combines coffees from Passenger Coffee's Divino Niño and Agaro partnerships into a versatile blend designed to showcase clear, complementary origin flavors. The roast is calibrated to let each coffee's character emerge without obscuring them, making this blend equally at home in espresso, filter, or alternative brewing. The result is a nuanced cup that rewards both everyday brewing and more deliberate preparation. This is a blend built for drinkers who want origin complexity without single-origin commitment.

Los Sueños Decaf draws from community lots grown by producer partners in Divino Niño, Colombia. The beans undergo ethyl acetate decaffeination in-country before being frozen immediately at Passenger's Lancaster facility to preserve freshness and flavor integrity. This approach maintains the coffee's origin profile while removing caffeine through a solvent-based method known for retaining subtle sweetness and body. A decaf that respects its Colombian roots without compromise.

This is Passenger Coffee's third offering from Marilyn Laucata, whose four-hectare Finca Agua Dulce farm dedicates over half its area to certified organic bourbon and caturra production. The washed process brings forward a distinctive wild berry character balanced by floral honey notes and a round, melon-like body. Laucata's consistent quality across multiple harvests makes this a reliable choice for those seeking bright, fruit-forward complexity with structure.

Montecarlos Estate, stewarded by visionary fifth-generation producer Carlos Batres and his wife Julie since the 1980s, delivers a rich and inviting coffee rooted in family expertise and commitment. The estate's long history under the Batres family's care reflects their pioneering approach to coffee production. This foundational offering showcases the depth and quality that comes from multigenerational stewardship and attention to detail in the cup.

This 2025 harvest Geisha from Montecarlos Estate showcases the variety's legendary potential when grown in rich volcanic soils. The washed processing preserves the coffee's delicate floral character—honeysuckle and vanilla leap from both aroma and cup. Expect creamy milk chocolate and bright Meyer lemon notes in the front, with a subtle plum-like quality that emerges as the coffee cools, revealing layers of complexity that justify the Geisha's reputation.

From Montecarlos in El Salvador, the farm credited with producing the world's first commercial Pacamara crop in the early 1990s, this 2025 lot showcases what distinctive plant genetics can deliver. Washed processing brings clarity to the cup, allowing the variety's inherent sweetness to shine. The tasting profile layers butterscotch and brown butter with rich cocoa and toasted almonds, finishing with subtle orange-like acidity that prevents cloying sweetness. This is a coffee that demonstrates consistency and terroir expression from a historically significant origin.

Oneska is a family-run estate on Mount Kenya's slopes in Embu County, established in the early 1990s by Onesmus Njagi and Karen. This washed lot blends SL28 and SL34—two Kenyan heirloom varieties prized for clarity and complexity. Expect bright red fruit (pomegranate, redcurrant), juicy Meyer lemon acidity, and a sweet toffee base with subtle vanilla in the finish. A classic high-altitude Kenyan expression that showcases the terroir and varietal character that made these cultivars legendary.

Hacienda San Isidro Labrador, established in 2014 in Los Santos, San José province, has become one of Costa Rica's elite geisha producers under Johel Monge Naranjo and his son Mathias. The farm's geisha lots have dominated the national Cup of Excellence for five consecutive years, winning first place overall in 2023. This washed geisha balances plum and raw honey sweetness with marmalade depth, finishing with elegant florals—spearmint and jasmine—that linger on the palate. It's a coffee that backs its accolades with genuine complexity and clarity.

Stowaway brings together coffees from three of Passenger Coffee's foundational partnerships in Peru: Montecarlos, Agaro, and Cusco. The blend is engineered for balance and approachability, making it versatile across brewing methods but especially refined in espresso. Since Passenger's opening, it has anchored the espresso program at their King Street café in Lancaster, Pennsylvania, proving its staying power through consistent, dependable flavor and texture.

This coffee comes from Wilmer Julca's 2025 harvest in Cajamarca, Peru—a region celebrated for its high-elevation coffee production. Washed processing preserves the clarity of its origin character. The cup delivers deeply sweet and savory notes of molasses, cooked fruit, and spiced orange, reflecting the quality potential of extreme altitude farming. Passenger's second-year partnership with Julca signals consistent excellence and producer relationships worth supporting.

From Palestina in Huila, Colombia, this washed pink bourbon represents the 2025 harvest of Wilson Alba Córdoba, a respected third-generation producer with nearly two decades of experience crafting exceptional coffees. The washed process brings clarity and structure, allowing the pink bourbon varietal's delicate character to shine through. The cup displays stunning complexity: heady bergamot florals open into fresh raspberry jam and canned peach, finishing with browning sugars and lime zest. This second-place finisher in the Copa de Oro southern regional competition demonstrates why Alba Córdoba remains among Huila's finest producers.

From the Yaye Chericho washing station in Sidama's Arbegona woreda, established in 2021 but already recognized for exceptional quality. This honey-processed lot channels sweetness and complexity through the dried fruit contact—a method that coats the bean in mucilage during drying, amplifying body and fruit-forward character. Expect confectionary sweetness layered with red and tropical fruit notes, the hallmark of skilled honey processing in Ethiopia's high-altitude coffee zones. A relatively new producer punching above its weight.