Coffee Roaster
Compare 25 current coffees from Taith Coffee by origin, process, tasting notes and price.
Sorted with featured coffees first.
25 coffees
A very light natural Pacamara from Finca La Alqueria in Panama, grown at 1460 MASL and suited to espresso or filter with blueberry, poached pear, and pomelo notes.
A very light washed Geisha from Black Mountain in Panama, offering jasmine, mandarin, and orange blossom clarity for filter or modern espresso.
An extremely light anaerobic natural Ethiopian lot from Bekele Yutute, grown at 2345 MASL with blueberry, blackcurrant, and syrup sweetness.
A very light anaerobic natural Chiroso from Blackmoon Farm in Panama, grown at 1700 MASL with fig, basil, and red fruit notes.
A black honey hoppy fermentation Sudan Rume from Edwin Norena at Campo Hermoso in Colombia, with fresh botanicals, raspberries, and vanilla.
A medium-light washed decaf Castillo from De La Tierra and El Placer in Colombia, with raspberry brightness and fudge sweetness for filter or traditional espresso.
A light anaerobic inoculated natural Bourbon Aji from El Encanto in Colombia, grown at 1650 MASL with bubble gum, banana, and blueberry notes.
Farm - El Paraiso Origin - Colombia Process - Double anaerobic Washed TS Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Coconut, Cardamom, Pistachio Best for: Filter + Espresso roast level: Very Light FARM Located in Colombia's Cauca region, El Paraíso is renowned for producing exceptional specialty coffee through innovation and precision. Led by producer Diego Samuel Bermúdez, the farm combines careful cherry selection with advanced fermentation and processing techniques to create coffees with remarkable clarity and complexity. Expect vibrant notes of tropical fruit, florals, and caramel-like sweetness, balanced by a clean finish. El Paraíso has earned global recognition for pushing the boundaries of Colombian coffee while honouring its rich farming heritage. Process This coffee begins with the careful harvesting of cherries at their peak ripeness. The cherries are then disinfected with ozone before undergoing a 72-hour anaerobic fermentation in water with a Lactobacillus milk culture. After fermentation, the cherries are pulped and blended with fermentation leachates to enhance flavour precursors within the beans. A thermal shock washing process follows, helping to lock in these compounds while preparing the coffee for drying. The beans are gently dried in a dehumidifier to preserve delicate flavour notes, prevent oxidation, and halt further fermentation. Finally, the coffee is stabilised, stored in cool conditions, and carefully milled and sorted to meet the highest quality standards.
A very light advanced washed co-ferment Pink Bourbon from Henry Bonilla in Colombia, bringing strawberry shortcake, pomegranate, and meringue notes.
A washed Geisha and Marsellesa lot from Herber Bulege in Peru, roasted extremely light with almond, chocolate, and melon notes.
A light washed Gesha from Jaime Urrea in Colombia, grown at 2209 MASL and marked by tangerine, zesty citrus, and elderflower.
A very light natural Geisha from Las Margaritas in Colombia, produced by La Esperanza and suited to filter or modern espresso. Cherries, whisky and dried strawberry notes give it a rich, fruit-led profile.
A very light washed Geisha from Las Margaritas in Colombia, produced by La Esperanza and grown between 1570 and 1850 MASL. Blackberry, vanilla and pansy flower notes make it clean, floral and expressive.
A very light anaerobic washed Pink Bourbon from Linarco Rodriguez in Colombia, showing blood orange, cherry, and tiramisu.
Farm - Ninga Farm Origin - Burundi Process - Yeast Fermentation Fully Washed Varietal - Red Bourbon Altitude - 1800- 2000 MASL Flavour Notes - tangerine, chocolate orange, white wine Best for: Filter + Espresso roast level: Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune. Sitting at approximately 1,900 metres above sea level and bordered by the Nkokoma River, the station serves coffee-growing communities across the surrounding hills. It was established to give local farmers a reliable place to deliver their cherries, providing fair weighing practices and competitive prices without the need to travel long distances. Despite the region's fertile landscape and abundant rivers, many communities still have limited access to clean drinking water and electricity. Over the years, periods of conflict have repeatedly displaced farming families, forcing many to leave their homes while their coffee trees remained untended until they could safely return. Today, Ninga Washing Station plays an important role in supporting local producers, creating stable market access and helping farmers continue producing exceptional coffee despite the region's challenges. Process This lot is produced using a yeast fermentation fully washed process. Carefully selected yeast cultures are introduced during fermentation to guide flavour development before the coffee is thoroughly washed and dried. The controlled fermentation enhances consistency while bringing greater clarity to the cup, highlighting bright acidity, refined sweetness and layered fruit and floral notes. The result is a clean, expressive coffee with excellent balance, complexity and a vibrant finish.
A light sugarcane EA decaf Castillo from El Paraiso in Colombia, processed with yeast inoculation, anaerobic washing, and thermal shock for peach, lychee, mango, and caramel notes.
A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.
An extremely light honey processed Geisha from Mi Reyna in Peru, grown at 1650 MASL with a focused dried pineapple profile.
An extremely light Sublime Natural Biomaster Mosto Geisha from Nestor Lasso in Colombia, with lemon sherbert, jelly babies, and blackcurrant notes.
A very light washed Geisha from Ngila Estate in Tanzania, grown around 1600 MASL with chocolate ganache, lemon sherbet, and raspberry notes.
An extremely light natural Geisha from Simon Brown and Merlith Cruz in Peru, with dried apricots, florals, and lychee liqueur.
A light natural Heirloom lot from Simon Brown and Merlith Cruz in Peru, grown at 1800 MASL with blackcurrant, peach, and Palma Violets.
Mill - Thungari Origin - Kenya Process - Natural Varietal - SL28, SL34, Batian Altitude - 1500-2100 MASL Flavour Notes - Fruit Punch, Summer Fruits, Juicy Best for: Filter + Modern Espresso roast level: Light Farm This lot comes from the Thunguri Wetmill (or factory) which works with over 1100 smallholder farmers as part of Kibirigwi Farmers’ Cooperative Society. The mill sits near the border of Nyeri County and Kirinyaga County, on the South Western slopes of Mount Kenya and receives coffee from nearby farmers who pick their coffee and deliver it to the factory on the same day. Processing Kenya has built its global reputation on washed coffees, a processing method prized for producing the country's signature crisp acidity, clarity, and expressive fruit character. Because of this long-standing tradition, natural processing has remained largely on the fringes of the specialty coffee industry. Historically, naturally processed coffees were more commonly associated with lower-grade "Mbuni" lots than with premium quality. That perception is beginning to change. A small but growing number of producers and washing stations are investing in carefully managed natural processing, demonstrating that Kenya's exceptional coffee varieties can thrive beyond the washed profile. Coffees like Thunguri are among these rare successes, offering a distinctive expression that pairs Kenya's vibrant, structured character with the lush sweetness, ripe fruit intensity, and confectionery notes that natural processing is known for.
A very light natural Geisha from Wilder Lazo in Colombia, grown between 1470 and 2100 MASL with blueberry, golden kiwi, and floral notes.
These links switch to another browse view. The matching coffees for this page are shown above.