the Custom Roast Coffee

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.

Region: Minas Gerais state, E. Tamekuni Maragogype Lot

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

Cultivar: Arabica, maragogype

Process: Natural/dry process

This is a limited run that we were very fortunate to acquire from our partners. 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.

11/22 update —Restock expected at the end of 2024—

We’re excited to bring in Burundi coffee that exhibits a delicate, yet perfectly respectable cup profile!

On roasting, we’re aiming to bring out clean, lingering notes of fragrant tea, berry, and mixed berry pie. This is an excellent single origin espresso candidate, prepared with or without a steamed dairy milk. It should pair wonderfully with a croissant or a butter based pastry, danish, etc.

Bean Specifications

Region: Burundi
Growing area: Ngozi Region
Processing Method: Natural
Growing Altitude: 1650-1950 m.a.s.l.

We like to bring in some of the best coffee that comes out of Sumatra. This is an excellent example of an amazing island coffee that exhibits both balanced complexity while taking on roast notes on a wide spectrum of 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 for the fall and winter!

Bean Specifications

Region: Sumatra
Growing area: Aceh
Processing Method: Washed
Growing Altitude: 1550 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!

This is a harvest inclusive of smallholder farmers in the Huila Region of Colombia, in the Pitalito municipality. The coffee is screened ‘supremo’, translating to a consistently larger bean.

We’re roasting this Colombian to have available as the everyday favorite, both as a blend component for espresso, and as a standalone nutty profile coffee.

We roast for notes of dark chocolate, toasted sugar, and a hint of hazelnut and candied walnut.

Bean specification:

• Origin/Region: Colombia, Huila, Pitalito, smallholder farmers

• Processing method: Washed Process

• Growing altitude: 1500-1800 m.a.s.l.

• Varieties: Castillo®, Caturra, and Colombia