Passenger Coffee

Since its beginnings as a small family farm in the late 1950s, Kibingo Estate has grown into a widely recognized source of outstanding Kenyan coffee. Owner and manager Anthony Irungu Kimani was among the first to partner with Peter Mbature following the launch of Kamavindi Coffee Lab, the Mbature…

At 7.5 hectares, Morris Njagi's Kivanga estate is considered small by Kenyan standards. Historically, producers of this size would deliver their cherry to a centralized processing site, or "factory," rather than maintain their own processing infrastructure. Instead, Morris operates a small wet mill…

Last year marked our first time purchasing coffee from Gerald Njagi, a third generation coffee producer and manager of Kambarare Estate in Kirinyaga County in Kenya. Through continued collaboration with the Mbature family and their export operations at Kamavindi Coffee Lab, we are delighted to be…

Luz Mary Hurtado is one of a growing number of award-winning coffee producers we've had the privilege of discovering through our long-standing Divino Niño partnership in the municipality of Suaza in Central Huila. Last fall, Luz placed among the top twenty producers in the Central Region category…

Yoan Arley Toledo is one of the most exciting young producers to emerge from our longstanding Divino Niño partnership in recent years. In 2024, we featured a Copa de Oro-winning selection from Yoan on our Reserve Lot menu, and this latest release offers another example of the skill and dedication…

This washed process Reserve Lot selection comes from the Banko Chelchele washing station, which collects and processes cherries from the harvests of multiple smallholder farmers located near the town of Chelchele in Ethiopia's Gedeb district. While not produced in the district of Yirgacheffe…

Released alongside a honey processed lot from the 2025 harvest at La Carolina in Pichincha, Ecuador, this washed processed sidra variety separation from producer Fausto Romo exemplifies why sidra has become synonymous with specialty coffees from Ecuador. In the cup we taste vibrant white grape,…

Now in our second consecutive year working with producer Wilmer Julca, this selection from his 2025 harvest exemplifies the outstanding quality potential of coffees grown at extremely high elevations in the celebrated coffee producing region of Cajamarca, Peru. In the cup we find a deeply sweet and…

From the farm that produced the world’s first commercial pacamara crop in the early 1990's, this 2025 pacamara variety separation from Montecarlos continues to exemplify what unique plant genetics can bring to the cup. Expect many of the deeply sweet flavors we’ve come to love from this coffee each…

Johel Monge Naranjo established Hacienda San Isidro Labrador during the 2014-2015 harvest season, just a few years after investing in the planting of thousands of gesha and typica plants on the farms tended by him and his son, Mathias, in the Los Santos region of San José province. Since then,…

This is our fifth consecutive year presenting SL28 and gesha separations from award-winning producer Ivan Gutierrez. We had the opportunity to visit Ivan last fall and stay on his farm, La Esmeralda, where we learned a bit more about how both weather challenges and beneficial farm investments have…

It’s no exaggeration to say that the Abel Raymundo Arotaype Huayllas is among the highest elevation coffee producers in the world. Located at nearly 2500 masl, his farm, El Pedregal, is located in the west of Cusco near the border with the neighboring Ayacucho department. This past year we’ve…

Carefully preserved since arriving at our freezer facility in the spring of 2023, this coffee continues to be among the highest-scoring coffees ever to come across Passenger’s cupping table. Simply put, its cup profile possesses a level of refinement and complexity that we rarely encounter from…

While not exhibiting the heady florality of a classic Panamanian gesha, this community blend from Suaza offers a beautifully gentle and nuanced expression of the gesha variety. Subtle florals, raspberry, and wafer cookie on the nose introduce a cup offering a delightfully clean acidity, excellent…