Passenger Coffee Roasters

Abdo Aba Mecha - EA Decaf - Education Lot

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- Cup of Excellence

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.

Agaro

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.

Banko Chelchele

From the Banko Chelchele washing station in Ethiopia's Gedeb district near Chelchele, this reserve lot aggregates harvests from multiple smallholder farmers in the Gedeo zone—often classified under the broader Yirgacheffe regional designation. The washed process highlights a classically refined profile: floral and honey aromatics on the nose with subtle toasted coconut, followed by a balanced cup of white peach, tangerine, and melon. This is refined, fruit-forward Ethiopian coffee that drinks with clarity and restraint.

Bhadra

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.

Bumba

This washed lot hails from Bumba hill in Kayanza province, Burundi, processed at the renowned Long Miles Ninga washing station under station manager Agathon Ininahazwe. The meticulous fermentation in the station's iconic Jacky Bin tanks and immaculate concrete channels brings clarity and structure to the cup. Expect a classic Burundi profile: dark dried fruit and breakfast tea notes with mild orange acidity and spiced chocolate in the finish—refined, textured, and worthy of reserve-lot designation.

Cusco

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.

Divino Niño

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.

Divino Niño Gesha- Education Lot

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.

Familia Morales Rivera- Cup of Excellence

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.

Fausto Romo Sidra

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.

Gerba Dogo Sodu

Heza

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.

Hugo González Diaz - Copa de Oro

Hugo González Diaz's washed geisha from Colombia's central region won the 2025 Copa de Oro, marking the first Grand Champion title awarded to a central region producer since the competition expanded beyond Suaza in 2022. This exceptional reserve lot represents a breakthrough moment for producers in the same region as Passenger's Divino Niño partnership. The washed process highlights the geisha variety's inherent complexity and clarity. A competition-winning coffee that signals emerging quality recognition for Colombia's central producing zones.

Ivan Gutierrez SL28

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.

Kambarare

Kambarare Estate in Kirinyaga County, Kenya, produces this washed SL variety under third-generation producer Gerald Njagi. The single-variety separation showcases refined flavor complexity and notable depth of sweetness—qualities that distinguished it on the cupping table. Njagi's consistent commitment to quality and careful processing through the Mbature family's Kamavindi Coffee Lab results in a coffee that rewards its specificity and care in lot curation.

Kerehaklu

From Kerehaklu Estate in Chikmagalur, India's 2025–26 harvest, this coffee employs an Extended Mosto Washed process—a layered fermentation method where producer Pranoy Thipiah creates a starter culture from parchment and cherry mucilage, then ferments whole cherries overnight before pulping and submerging parchment in lidded barrels for 60 hours (extended from the standard 35). This prolonged contact with active native yeasts and bacteria yields a coffee of exceptional sweetness and clarity with refined balance. The extended fermentation distinguishes this lot from previous releases and signals a deliberate push toward greater complexity and intensity.

Kerehaklu

From Ethiopia's Kerehaklu processing site, this natural coffee undergoes Pranoy's experimental Oxygenated Cascara Mosto Natural process. Whole cherries ferment in sealed barrels with a mosto (native yeast and bacteria starter culture) while an aquarium bubbler continuously oxygenates the liquid, then dry on raised beds. The result is a cup as intricate as its fermentation—dynamic and complex with the layered depth that only extended, controlled anaerobic work delivers. This is process-driven specialty coffee that rewards curiosity.

Keystone

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.

Kibingo

Kibingo Estate has been producing Kenya's finest coffees since the late 1950s, evolving from a small family farm into a recognized specialty source. Owner Anthony Irungu Kimani was among the first to collaborate with Peter Mbature and Kamvindi Coffee Lab, the Mbature family's respected sourcing and export company. Washed processing brings clarity to the coffee's vibrant character. This partnership between two highly regarded figures in Kenyan specialty coffee consistently delivers complex, nuanced cups worth seeking out.

Kivanga

Kivanga is a 7.5-hectare estate in Kenya operated by Morris Njagi, who bucked tradition by installing his own wet mill rather than delivering cherry to a centralized factory. This hands-on approach gives him direct control over fermentation, washing, and drying—critical steps that shape cup quality and traceability. The washed processing highlights the coffee's inherent character with clean, bright acidity. What sets this coffee apart is the producer's commitment to quality through infrastructure investment; small Kenyan farms rarely process their own fruit, making Kivanga a standout in both method and result.

Long Miles ‘Funny Bourbon’- Education Lot

Long Miles Coffee in Burundi grows this SL28 variety—locally nicknamed "Funny Bourbon"—on organic demonstration plots alongside their washing stations, modeling best practices for regional farmers. Processed as a natural due to current small yields, this coffee shows dried berries, juicy pomelo, and a robust finish with rooibos tea and cedar notes. This is an education lot designed to showcase the ambitious experimental work underway at Long Miles and track quality improvements as yields and processing refinement increase over time.

Los Sueños - Decaf

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.

Luz Mary Hurtado

Luz Mary Hurtado, a Copa de Oro-recognized producer in Suaza, Central Huila, grows this field blend of pink bourbon and geisha varieties. The washed processing preserves the fruit clarity and acidity natural to these varietals. Pink bourbon drives the profile with dark berries and bright lime-like acidity, while geisha contributes subtle florality—hibiscus and lavender—that lifts the cup into something distinctly nuanced and sweet. This is coffee from a talented producer whose recognition is backed up by what's in the cup.

Montecarlos

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.

Montecarlos Pacamara- Education Lot

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.

Ninga

This washed Reserve Lot combines small harvests from producers around Ninga Hill in Ethiopia, delivered to the Ninga washing station alongside cherries from nearby Bumba and Giku communities. The washed process highlights clarity and brightness in the cup. Expect inviting vanilla and caramel on the nose, followed by juicy stone fruits and fresh summer melon—a sophisticated, fruit-forward profile that rewards slow sipping.

Oneska

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.

San Isidro Labrador

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

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.

Wilmer Julca

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.

Yaye Chericho

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.

Yoan Arley Toledo

Yoan Arley Toledo is a young producer from Suaza in Huila, Colombia, part of a celebrated coffee family—his father Edernoman recently won Copa de Oro in 2025. This washed pink bourbon separation from Yoan's 2025 harvest showcases the mountain fruit-forward character Huila is known for, with brown sugar sweetness anchoring flavors of raspberry jam, stone fruit, and vibrant blood orange acidity. Both father and son have established themselves among central Huila's most exciting producers, and this lot proves Yoan is advancing the family legacy with each harvest.