the Custom Roast Coffee

Optimized for Espresso.

Do you like an inspiring espresso that’s well balanced, warming, and exceptionally nutty when paired with steamed milk? We create and recreate this blend while cupping our newly arrived coffees. To validate the Adventuring, Not Lost™ blend’s ratios, we then evaluate its flavor reach in the latte/cortado style drink.

We’re crafting this complexity-focused blend using coffee from Mexico and Ethiopia.

Balanced, versatile coffees that complement each other. Result is not clashing, but a complex and delightful experience. We designed this blend to be full bodied and delicious as an espresso based drink.

It’s summer! We’ve blended two coffees for their signature cheery brightness and versatility. A stellar performer in an iced coffee as well as in a casual pourover or iced latte.

Blend contents are predominantly our berry forward Ethiopian natural process coffee, with a milk chocolate heavy Colombia.

By popular demand, we’ve designed a blend that fits our story of a ‘winter’ coffee profile.

We design our roast profiles to be delicious from first sip all the way to cool. Yum!

Coffees: Sumatra, Aceh Region. Honduras, washed processed.

Blend ratio: 66%, 34%.

Initial sweet warmth of dark when piping hot, with a woodsy, milk chocolate with substantive body.

Starting point for Water:coffee brew ratio is 16:1. Medium/medium coarse grind for pourover. Go finer on the grind particle size to bring out the dark notes.

Region: Minas Gerais state, E. Tamekuni Maragogype Lot

Altitude: 1200+ m.a.s.l.

Cultivar: Arabica, maragogype

Process: Natural/dry process

Take a moment to read up about the maragogype variant. This bean is burly!

Melon fruit aroma, toasted caramel, hint of vanilla and almonds in the finish.

Here’s a truly special decaf out of Honduras. Sourced from our local importer and their family farms, we’re excited to roast, brew, and share this exquisite coffee with you.

We’re roasting this to a medium light to preserve the structure of the bean and highlight the flavor inherent in the coffee.

initial notes of a well grounded choco base. Ample sweetness, with a lesser nutty focus. Great for single origin decaf espresso and americano style drinks to showcase the sweetness.

The high caliber harvest undergoes an extended honey process prior to going to Decamaex to be decaffeinated.

We roast and brew some of the highest quality coffee that comes out of Sumatra. This ‘Harimau Tiger’ designation is a quality indicator in addition to having been double-picked to reduce the occurrence of defects. 

Ultimately we have an amazing island coffee that exhibits both balanced complexity while taking on signature roast notes on a wide spectrum of darker roast levels.

We’ll take this coffee to a medium dark (or full city+), bringing out some of its best features as our featured island coffee!

Bean Specifications

Region: Sumatra
Growing area: Aceh
Processing Method: Wet-hulled
Growing Altitude: 1300-1650 m.a.s.l.

New 2024 Crop

When all seemed lost, an unexpected Laurina coffee appeared! This time, it’s coming to us from Guatemala.

This is a washed processed coffee, roasted deep into medium. Peak flavor taste and balance is found between about 4-12 days after roast.

Finca El Socorro is a specialty-focused single farm with a few varieties of coffee, including bourbon, maracaturra, geisha, and this laurina. These coffees are consistently finishing in the top 10 in the Cup of Excellence competition in Guatemela, and finishing first a number of times.

The Laurina variety (Bourbon Pointu) lives up to its reputation of being a highly dense, small sized coffee cherry that naturally contains lower caffeine. Expect both lighter body and lower acidity in the overall cup profile, with creamier, sweeter, tones.

The Laurina here was:

grown at an altitude of appx 1540-1860 m.a.s.l.,

harvested at its peak ripeness,

and gone through a washed fermentation process.

At Olilu, we like to substitute this coffee in place of fully decaf coffees. This is a wonderful afternoon or evening selection, and pairs well with a spicy hot chocolate for a mocha, or as an americano. We are roasting up this Laurina coffee to carry as our go-to ‘decaf’ option. Decaf in quotes because we are looking at roughly 55% of caffeine content compared to many other arabica varieties.

You’ll find that this is an exquisitely high caliber bean with notes of nutty overtones, and a mellow, controlled profile.

Now go brew to impress!

Origin: Costa Rica, Tarrazú, Cordillera de Fuego Microlot, anaerobic process

Altitude: 1600+ m.a.s.l.

Variety: Caturra & Catuaí

Process: anaerobic process

This is a microlot that we have roasted before in thermic process format. This is their anaerobic processed coffee from the most recent harvest. Give this one a try - if you had to choose 1 coffee for espresso versatility, this is it.

Cinnamon, toasted sugar, cooked berry and hibiscus tea as the cup cools.

Additional notes about this coffee:

• Medium acidity

• Amazing profile accentuated as a single origin espresso when roasted darker

Region: Central America -> Mexico -> Nayarit -> Tepic

Varieties: Bourbon, Caturra, Catuaí

Process: Natural anaerobic process

Grown on the West side of Mexico’s coffee growing zones, this is a unique chance at a complex coffee that breaks expectations.

Roasted to a medium/light degree, we bring out the:

Strawberry, Tropical Fruit, Lychee

notes in this coffee.

We’re excited to be roasting up this unique coffee for our Olilu family!