Sweven Coffee Coffee Beans

A natural Ethiopian selection from Buku Hambela in Guji, built around 74110, 74112 and 74158 varieties. Expect grape candy and orange blossom aromatics with peachy sweetness, juicy texture and bright acidity.

A seasonal Colombian espresso from the Cata Project in Huila, produced by Jhoan Vergara, Henry Bonilla, Franky Hoyos and Lino Rodriguez. This advanced natural Chiroso brings coconut and Ferrero Rocher notes with maraschino-like fruit and a rich, coating finish.

A rare Ombligon lot from El Diviso in Huila, Colombia, produced by Nestor Lasso using an advanced natural process. Guava and pink macaron lead a vivid, confectionery profile with strawberry sweetness and layered acidity.

A washed Kenya AA from Kii Factory in Kirinyaga, grown from SL28 and SL34 by the Rungeto Farmers Cooperative Society. Grapefruit, lavender and Rainier cherry notes are carried by bright floral acidity and a wild-honey sweetness.

Sozoranga, Ecuador – Multi-Stage Natural Typica Mejorado A rare masterpiece of Ecuadorian Typica Mejorado, meticulously crafted by our dear friend Fabricio Coronel using an exclusive cold fermentation and multi-stage drying process developed especially for Sweven. What to expect in the cup Concord grape, melon, vanilla custard. Sweet and refined, with vibrant tartaric acidity, a creamy, velvety mouthfeel, and elegant pastry-like aromatics.

A dry anaerobic washed Geisha Inca SL9 from La Lucuma in Cajamarca, Peru, produced by Franco Huaches. Nectarine, white grape and magnolia notes make this a crisp, highly aromatic cup with vivid stone-fruit sweetness.

An anaerobic washed Typica from La Shapa in Cajamarca, Peru, produced by Elzer Garcia through extended fermentation. Whitecurrant, red plum and lime blossom notes give it a refined, softly acidic profile.

A washed Red Bourbon from Giku Hill in Burundi, processed by Long Miles Coffee. Marmalade, sencha and toffee apple notes combine into a jammy, structured cup with green-tea complexity and orange-peel lift.

Caranavi, Bolivia – Carbonic Maceration Caturra An exquisite microlot of Bolivian Caturra, crafted by our dear friends the Rodriguez family to showcase a bold and expressive interpretation of carbonic maceration. What to expect in the cup Plum wine, vermouth, popping candy. Vibrant and intensely expressive, with sparkling acidity, lush vinous sweetness, elegant botanical complexity, and a long cask-like finish.

Caranavi, Bolivia – Coco Natural Geisha Apex An exceptional, competition-level Bolivian Geisha from the Apex collection, cultivated and processed by the Rodriguez family using their innovative Coco Natural drying process. What to expect in the cup White peach, bergamot, jasmine. Sweet, elegantly creamy and complex, with layered stone-fruit acidity, delicate floral-citrus character, and a lingering jasmine finish.

Napo, Ecuador – Double Anaerobic Washed Sidra One of our all time favourite varietals, meticulously cultivated and processed by our dear friend Grego Andrade with exceptional precision and care. What to expect in the cup Elderberry, persimmon, juniper. Bright, sweet and complex, with layered tropical acidity, botanical aromatics, and a mouthwatering floral-berry finish.

Huila, Colombia – Anaerobic Submerged Natural Wush Wush An outstanding expression of the rare Wush Wush variety, produced on the World Barista Championship–winning farm of our dear friend, Jonathan Gasca. What to expect in the cup Blackcurrant, rambutan, violet. Rich and intensely sweet, with juicy-ripe berry acidity, refreshing tropical character, and elegant floral cassis aroma.