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 Máquina Coffee Roasters

Máquina Coffee Roasters
=======================

Specialty coffee roaster known for their unique processing methods and focus on quality. Emphasizes transparency and sustainability in sourcing.

 Tasted by [ ![Raymond Brigleb](https://www.gravatar.com/avatar/225614451dc9aee33be11e0f6876c18b?s=120&d=identicon)

 ](https://unpacking.coffee/users/rbrigleb) [ ![Kandace](https://www.gravatar.com/avatar/fdaa2abead647809a27d8e53f03536f5?s=120&d=identicon)

 ](https://unpacking.coffee/users/kandace)

    Watch Episode       Read Transcript

- [ Máquina Coffee Roasters website ](https://www.maquinacoffee.com)

  Ray: I'm Ray.

Kandace: I'm Kandace.

Ray: Welcome to Unpacking Coffee. This week...

Kandace: We're talking to Gabe Boscana of Máquina Coffee Roasters.

Ray: Music.

Ray: I have a Paul McCartney song in my head, and not a good one.

Kandace: Which is what?

Ray: (singing)

Ray: And I have a cold.

Kandace: Oh, honey.

Ray: Check out the new... We're really working on our setup back here, though. We're slowly...

Kandace: Hey, let's do the reveal.

Kandace: Got a new grinder! Super excited. We're going maple everything.

Gabe: My name is Gabriel Boscana and I’m the owner and founder of Máquina Coffee Roasters out of Pennsylvania. You can call me Gabe. I usually go by Gabe. I’ve been in coffee maybe 19 years this summer. I realized that Ultimately, I decided that what I wanted to do was purchase the coffee I thought was really good and share it with people. I buy coffee from people that I trust and I care about and that I form relationships with. It’s just small, tiny accounts that really care about coffee.

What Does it Mean to be a Nano Roaster?

Kandace: Máquina is a micro roaster. No shop. You can order straight from Gabe.

Ray: I don't know is there's a technical term. Nano roaster?

Kandace: Ooh.

Gabe: Like nano. Like nano, nano, nano roaster. Anywhere between 150 to 300 lbs a week. We're three years old, so it's still very tiny. It's just me and two of my friends.

Ray: Pico roaster.

Kandace: Ooh.

Ray: Being small helps him be really thoughtful about the coffees he picks.

Gabe: It allows for you to be able to really be unique in your offerings. You can support producers that are producing very small amounts of coffee. There’s a woman actually that I’m hopefully cupping a sample of in the next couple weeks, she produces I think 4 or 5 bags of coffee. And that is her total production. And, because we are so small, we can do that. We can just say, “I love this coffee. Here’s why.”

Gabe: The people that Máquina has brought on tend to be sort of cultish, in a good way. The know a Máquina coffee when they taste one and, because of that, I think we're able to buy these small lots.

Ray: Because he's so small, he's closer to the beans.

Kandace: Oh my god.

Ray: This DayQuil has not the effect that I expected.

We're Digging this Branding Big Time

Kandace: One of the ways that Gabe was able to get attention right away for the brand was actually this amazing branding.

Ray: Mm-hmm (affirmative). The branding's great.

Gabe: Máquina, man, that name has been in my back pocket, oh gosh, at least 12 years. Máquina means machine. When you're a barista, when you're a roaster, and, I think, when you're even a coffee picker, there's a very mechanical aspect to all those things. So, it has a double meaning there; it's definitely the machine that roast coffee, but also the idea that you have to become a machine if you do things really well over and over again.

Gabe: I found this independent graphic designer names Caleb Heisey. I really wanted something that was not uber masculine. I just wanted something that spoke more to the humanity of people, and also just slightly more feminine. I guess, whatever that means, "feminine". I wanted it to be more inclusive, softer, more delicate, and not in a way to play towards what femininity means, but I wanted some sort of balance between the mechanical, the little handle, the little crank, and the hand. You can't have coffee without people actually, physically taking coffee and actually making it and roasting it.

Ray: I thought that the packing was executed at a really high level. It's really well designed, really even lines. It stands out as being very modern, but the illustration is kind of timeless, and the white packaging looked great on our shelf.

And the mug is really cool. I love the fact that it's almost impossible to see the logo on it. It's there, it's a really, really attractive mug, it's just not your typical coffee mug. I like it.

Kandace: Yeah, pretty much every piece of branding they've changed just a little bit, and it's all really compelling.

Kandace: Who's this person that started their own micro, nano, pico roaster?

Gabe: The metaphor is if you were to cut me, I would bleed coffee, because it's such an incredibly important part of who I am as a person.

A Long History in Coffee

Kandace: Gabe's worked at so many amazing coffee roasters.

Gabe: I got a job at, actually, Gimme! Coffee in Ithaca, New York. I was a barista and a manager for a while, and I kind of got sucked into the rabbit hole. Specifically, figuring out how the coffee got to us.

Gabe: Moved to the Bay Area. I was the first official employee at Ritual Coffee Roasters, and that really started my specialty coffee career.

Gabe: Moved back to Upstate New York, back to Ithaca, mostly to care of my mom, so I worked for Gimme! again. I had learned to roast at Ritual when Duane was still part of Stumptown, and it was the first wholesale account outside of the state of Oregon, was Ritual Coffee. He trained us how to roast, we transitioned into roasting, so when I moved back to Upstate New York I did a lot of roast quality control for Gimme! Then, I moved back to California to work for Ecco Caffe. You guys just did an interview with Andrew Barnett of Linea.

Kandace: You've worked with everybody.

Gabe: Yeah, I feel like a dinosaur in coffee. And then I became the national roasting manager for Intelligentsia.

Gabe: I wanted to really get into buying coffee specifically, so I moved away from the roasting part of things and did green coffee buying for Sightglass, and that's when I really realized that my main love was the green coffee. Talking to producers was my favorite thing. It was more about the farmer.

Kandace: Gabe was doing really well in the Bay Area, but something caused him to want to strike out on his own.

Gabe: Ultimately, what I wanted to do was purchase the coffee that I thought was really good and share it with people in a really tiny scale, which is what Máquina is.

Being Brave

Kandace: A couple of years ago, he came out as trans male.

Gabe: When you try to feel joy and there's something blocking that joy, there's something that's like, "I can't. I'm sort of happy, but I can't quite feel this intense... ". It had to do all the friendships that I formed in coffee and outside of coffee. There was this element of... that even though it's not something I ever really talk about because I don't really have to at this point, there was a... I think, politically, things were... in 2017, some stuff come up and I thought, "I have a daughter... ".

Gabe: I think I had to clarify it to a lot of my long-time friends, is that I was not born male. I think a lot of them thought that I meant that I was going to transition to female, and I was like, "No, been there, done that". They were like, "Oh, this person has been in my life since forever, and here I know this truth now", and there wasn't any room for them to wiggle out of that, of acceptance, because they'd known me for so long. I think a lot of people questioned themselves and their own ideas of what trans meant or what LGBTQ rights were. It was almost like a, "Oh, shit. I have this person in my life for 10-plus years and, oh my god, I had no idea". So, it was really powerful.

Gabe: I wanted to put myself out there so if anybody thought that they had an issue or they found something within themselves, I thought, "I have to be brave", because if we're not brave then nothing changes. For people that have never been exposed to that... it was the fear of, "Oh, they're not going to work with me, they're not going to sell me coffee, they're not going to want to talk to me". Again, you have to overcome that because you can't live in fear. It's not productive for anybody, on either side. People that are on the other side won't learn anything, and then on my side, you just become a smaller version of yourself every time that you don't allow yourself to be who you are. The content of your character really matters; that's what's most important.

Gabe: So, I feel very released from a lot of those things that I put on myself. I don't have to watch what I say as much to make sure that it's congruent with what I'm presenting. I can actually just talk about my life in a way that isn't edited. I wanted to be a person of contact, or context, or reference for some folks, of like, "Oh, this person's been in coffee a long time and they're part of the community", and it feels much better.

Kandace: We spent some time talking about how the coffee community can be more supportive.

Gabe: Recognizing that people in those communities are people in the grander community, and that they and us, we deserve as much of an opportunity to be managers, to be in leadership roles. To create more spaces, more events in those cafes. However you want to do it, but to just open up and be more inclusive. When you think about it, this the irony of coffee, is that most of it is brown people, and yet on the other side of it, it's not. It doesn't make sense to me, so I think creating those opportunities for them and creating spaces, I think that's the best way to... And tell stories, like you're doing. Tell stories, have things published about people of color and LGBTQ people and their stories. That's the best way, is just to keep telling those stories, that they're real.

Kandace: I felt like I could have talked to Gabe forever. He's incredibly open, incredibly thoughtful.

Ray: Máquina Coffee Roasters.

Kandace: Okay, you are waking up.

Watch the Show

https://vimeo.com/356672376

   Ray: I'm Ray.

Kandace: I'm Kandace.

Ray: Welcome to Unpacking Coffee. This week...

Kandace: We're talking to Gabe Boscana of Máquina Coffee Roasters.

Ray: Music.

Ray: I have a Paul McCartney song in my head, and not a good one.

Kandace: Which is what?

Ray: (singing)

Ray: And I have a cold.

Kandace: Oh, honey.

Ray: Check out the new... We're really working on our setup back here, though. We're slowly...

Kandace: Hey, let's do the reveal.

Kandace: Got a new grinder! Super excited. We're going maple everything.

Gabe: My name is Gabriel Boscana and I’m the owner and founder of Máquina Coffee Roasters out of Pennsylvania. You can call me Gabe. I usually go by Gabe. I’ve been in coffee maybe 19 years this summer. I realized that Ultimately, I decided that what I wanted to do was purchase the coffee I thought was really good and share it with people. I buy coffee from people that I trust and I care about and that I form relationships with. It’s just small, tiny accounts that really care about coffee.

What Does it Mean to be a Nano Roaster?

Kandace: Máquina is a micro roaster. No shop. You can order straight from Gabe.

Ray: I don't know is there's a technical term. Nano roaster?

Kandace: Ooh.

Gabe: Like nano. Like nano, nano, nano roaster. Anywhere between 150 to 300 lbs a week. We're three years old, so it's still very tiny. It's just me and two of my friends.

Ray: Pico roaster.

Kandace: Ooh.

Ray: Being small helps him be really thoughtful about the coffees he picks.

Gabe: It allows for you to be able to really be unique in your offerings. You can support producers that are producing very small amounts of coffee. There’s a woman actually that I’m hopefully cupping a sample of in the next couple weeks, she produces I think 4 or 5 bags of coffee. And that is her total production. And, because we are so small, we can do that. We can just say, “I love this coffee. Here’s why.”

Gabe: The people that Máquina has brought on tend to be sort of cultish, in a good way. The know a Máquina coffee when they taste one and, because of that, I think we're able to buy these small lots.

Ray: Because he's so small, he's closer to the beans.

Kandace: Oh my god.

Ray: This DayQuil has not the effect that I expected.

We're Digging this Branding Big Time

Kandace: One of the ways that Gabe was able to get attention right away for the brand was actually this amazing branding.

Ray: Mm-hmm (affirmative). The branding's great.

Gabe: Máquina, man, that name has been in my back pocket, oh gosh, at least 12 years. Máquina means machine. When you're a barista, when you're a roaster, and, I think, when you're even a coffee picker, there's a very mechanical aspect to all those things. So, it has a double meaning there; it's definitely the machine that roast coffee, but also the idea that you have to become a machine if you do things really well over and over again.

Gabe: I found this independent graphic designer names Caleb Heisey. I really wanted something that was not uber masculine. I just wanted something that spoke more to the humanity of people, and also just slightly more feminine. I guess, whatever that means, "feminine". I wanted it to be more inclusive, softer, more delicate, and not in a way to play towards what femininity means, but I wanted some sort of balance between the mechanical, the little handle, the little crank, and the hand. You can't have coffee without people actually, physically taking coffee and actually making it and roasting it.

Ray: I thought that the packing was executed at a really high level. It's really well designed, really even lines. It stands out as being very modern, but the illustration is kind of timeless, and the white packaging looked great on our shelf.

And the mug is really cool. I love the fact that it's almost impossible to see the logo on it. It's there, it's a really, really attractive mug, it's just not your typical coffee mug. I like it.

Kandace: Yeah, pretty much every piece of branding they've changed just a little bit, and it's all really compelling.

Kandace: Who's this person that started their own micro, nano, pico roaster?

Gabe: The metaphor is if you were to cut me, I would bleed coffee, because it's such an incredibly important part of who I am as a person.

A Long History in Coffee

Kandace: Gabe's worked at so many amazing coffee roasters.

Gabe: I got a job at, actually, Gimme! Coffee in Ithaca, New York. I was a barista and a manager for a while, and I kind of got sucked into the rabbit hole. Specifically, figuring out how the coffee got to us.

Gabe: Moved to the Bay Area. I was the first official employee at Ritual Coffee Roasters, and that really started my specialty coffee career.

Gabe: Moved back to Upstate New York, back to Ithaca, mostly to care of my mom, so I worked for Gimme! again. I had learned to roast at Ritual when Duane was still part of Stumptown, and it was the first wholesale account outside of the state of Oregon, was Ritual Coffee. He trained us how to roast, we transitioned into roasting, so when I moved back to Upstate New York I did a lot of roast quality control for Gimme! Then, I moved back to California to work for Ecco Caffe. You guys just did an interview with Andrew Barnett of Linea.

Kandace: You've worked with everybody.

Gabe: Yeah, I feel like a dinosaur in coffee. And then I became the national roasting manager for Intelligentsia.

Gabe: I wanted to really get into buying coffee specifically, so I moved away from the roasting part of things and did green coffee buying for Sightglass, and that's when I really realized that my main love was the green coffee. Talking to producers was my favorite thing. It was more about the farmer.

Kandace: Gabe was doing really well in the Bay Area, but something caused him to want to strike out on his own.

Gabe: Ultimately, what I wanted to do was purchase the coffee that I thought was really good and share it with people in a really tiny scale, which is what Máquina is.

Being Brave

Kandace: A couple of years ago, he came out as trans male.

Gabe: When you try to feel joy and there's something blocking that joy, there's something that's like, "I can't. I'm sort of happy, but I can't quite feel this intense... ". It had to do all the friendships that I formed in coffee and outside of coffee. There was this element of... that even though it's not something I ever really talk about because I don't really have to at this point, there was a... I think, politically, things were... in 2017, some stuff come up and I thought, "I have a daughter... ".

Gabe: I think I had to clarify it to a lot of my long-time friends, is that I was not born male. I think a lot of them thought that I meant that I was going to transition to female, and I was like, "No, been there, done that". They were like, "Oh, this person has been in my life since forever, and here I know this truth now", and there wasn't any room for them to wiggle out of that, of acceptance, because they'd known me for so long. I think a lot of people questioned themselves and their own ideas of what trans meant or what LGBTQ rights were. It was almost like a, "Oh, shit. I have this person in my life for 10-plus years and, oh my god, I had no idea". So, it was really powerful.

Gabe: I wanted to put myself out there so if anybody thought that they had an issue or they found something within themselves, I thought, "I have to be brave", because if we're not brave then nothing changes. For people that have never been exposed to that... it was the fear of, "Oh, they're not going to work with me, they're not going to sell me coffee, they're not going to want to talk to me". Again, you have to overcome that because you can't live in fear. It's not productive for anybody, on either side. People that are on the other side won't learn anything, and then on my side, you just become a smaller version of yourself every time that you don't allow yourself to be who you are. The content of your character really matters; that's what's most important.

Gabe: So, I feel very released from a lot of those things that I put on myself. I don't have to watch what I say as much to make sure that it's congruent with what I'm presenting. I can actually just talk about my life in a way that isn't edited. I wanted to be a person of contact, or context, or reference for some folks, of like, "Oh, this person's been in coffee a long time and they're part of the community", and it feels much better.

Kandace: We spent some time talking about how the coffee community can be more supportive.

Gabe: Recognizing that people in those communities are people in the grander community, and that they and us, we deserve as much of an opportunity to be managers, to be in leadership roles. To create more spaces, more events in those cafes. However you want to do it, but to just open up and be more inclusive. When you think about it, this the irony of coffee, is that most of it is brown people, and yet on the other side of it, it's not. It doesn't make sense to me, so I think creating those opportunities for them and creating spaces, I think that's the best way to... And tell stories, like you're doing. Tell stories, have things published about people of color and LGBTQ people and their stories. That's the best way, is just to keep telling those stories, that they're real.

Kandace: I felt like I could have talked to Gabe forever. He's incredibly open, incredibly thoughtful.

Ray: Máquina Coffee Roasters.

Kandace: Okay, you are waking up.

Watch the Show

https://vimeo.com/356672376

  Coffee Offerings
------------------

###   [ Guatemala Flor de Maiz ](https://unpacking.coffee/coffees/85-guatemala-flor-de-maiz)

          Country Guatemala

First noted

Nov 14, 2025

 Last tasted

Nov 14, 2025

  1 cupping

   [ chocolate ](https://unpacking.coffee/flavors/108 "chocolate") [ caramel ](https://unpacking.coffee/flavors/23 "caramel") [ cocoa powder ](https://unpacking.coffee/flavors/35 "cocoa powder")

###   [ Costa Rica La Montaña Cherry Dried ](https://unpacking.coffee/coffees/73-costa-rica-la-montana-cherry-dried)

      Process Natural        Country Costa Rica        Source Vargas Pastos Family

First noted

Oct 12, 2025

 Last tasted

Oct 12, 2025

  1 cupping

   [ cherry pie ](https://unpacking.coffee/flavors/141 "cherry pie") [ dark chocolate ](https://unpacking.coffee/flavors/34 "dark chocolate") [ cinnamon ](https://unpacking.coffee/flavors/45 "cinnamon") [ orange ](https://unpacking.coffee/flavors/17 "orange")

###   [ Los Pacayales ](https://unpacking.coffee/coffees/63-los-pacayales)

       Species Arabica     Varieties Maragogype      Country Guatemala

First noted

Sep 15, 2025

 Last tasted

Sep 15, 2025

  3 cuppings

   [ honey ](https://unpacking.coffee/flavors/22 "honey") [ chocolate ](https://unpacking.coffee/flavors/108 "chocolate") [ citrus ](https://unpacking.coffee/flavors/110 "citrus") [ peach ](https://unpacking.coffee/flavors/3 "peach") [ meyer lemon ](https://unpacking.coffee/flavors/103 "meyer lemon")

###   [ Ribang Gayo ](https://unpacking.coffee/coffees/40-ribang-gayo)

       Species Arabica       Country Indonesia     Region North Sumatra       Source Asman Arianto

First noted

Aug 18, 2025

 Last tasted

Dec 14, 2025

  2 cuppings

   [ white grape ](https://unpacking.coffee/flavors/122 "white grape") [ green apple ](https://unpacking.coffee/flavors/116 "green apple") [ cane sugar ](https://unpacking.coffee/flavors/29 "cane sugar") [ plum ](https://unpacking.coffee/flavors/10 "plum")

###   [ Ethiopia Limmu ](https://unpacking.coffee/coffees/31-ethiopia-limmu)

       Species Arabica     Varieties Ethiopian Heirlooms      Country Ethiopia     Region Limmu

First noted

Jul 13, 2025

 Last tasted

Jul 13, 2025

  1 cupping

   [ lavender ](https://unpacking.coffee/flavors/57 "lavender") [ jasmine ](https://unpacking.coffee/flavors/55 "jasmine") [ caramel ](https://unpacking.coffee/flavors/23 "caramel")

###   [ Guatemala Sonrisa ](https://unpacking.coffee/coffees/25-guatemala-sonrisa)

       Species Arabica

First noted

Jun 12, 2025

 Last tasted

Jun 13, 2025

  3 cuppings

   [ cocoa powder ](https://unpacking.coffee/flavors/35 "cocoa powder") [ dark chocolate ](https://unpacking.coffee/flavors/34 "dark chocolate") [ butterscotch ](https://unpacking.coffee/flavors/32 "butterscotch") [ chocolate ](https://unpacking.coffee/flavors/108 "chocolate") [ cherry ](https://unpacking.coffee/flavors/5 "cherry")

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 6

Coffee Offerings

 11

Total Cuppings

 Added 11 months ago

Roaster Details

  Website  [ www.maquinacoffee.com ](https://www.maquinacoffee.com)

 Established 2016

Location

  City Coatesville

 State/Province Pennsylvania

 Country United States

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      Users   0       Coffees   0       Roasters   0       Recipes   0

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Start typing to search across the entire database.

  [

###   [ Elite Coffee ](https://unpacking.coffee/coffees/152-elite-coffee)

   by [ unknown ](https://unpacking.coffee/roasters/275-unknown)

First noted

May 13, 2026

 Last tasted

May 13, 2026

  1 cupping

   [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ stone fruit ](https://unpacking.coffee/flavors/125 "stone fruit") [ roasted nuts ](https://unpacking.coffee/flavors/215 "roasted nuts")

  ](https://unpacking.coffee/coffees/152-elite-coffee)

 [

###   [ Florida Weather ](https://unpacking.coffee/coffees/151-florida-weather)

   by [ Mythos Coffee ](https://unpacking.coffee/roasters/274-mythos-coffee)

      Process Anaerobic Natural, Natural        Blend Colombia and Ethiopia

First noted

May 13, 2026

 Last tasted

May 13, 2026

  1 cupping

   [ orange ](https://unpacking.coffee/flavors/17 "orange") [ sun-dried raisin ](https://unpacking.coffee/flavors/214 "sun-dried raisin") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate")

  ](https://unpacking.coffee/coffees/151-florida-weather)

 [

###   [ Tanzania Peaberry ](https://unpacking.coffee/coffees/150-tanzania-peaberry)

   by [ Knowledge Perk Coffee Company ](https://unpacking.coffee/roasters/273-knowledge-perk-coffee-company)

     Certifications Rainforest Alliance     Process Washed        Country Tanzania     Region Northern Tanzania

First noted

May 13, 2026

 Last tasted

May 13, 2026

  1 cupping

   [ apple ](https://unpacking.coffee/flavors/1 "apple") [ lime ](https://unpacking.coffee/flavors/19 "lime") [ allspice ](https://unpacking.coffee/flavors/213 "allspice")

  ](https://unpacking.coffee/coffees/150-tanzania-peaberry)

 [

###   [ Colombia Nariño ](https://unpacking.coffee/coffees/149-colombia-narino)

   by [ DOMA Coffee Roasting Company ](https://unpacking.coffee/roasters/268-doma-coffee-roasting-company)

     Certifications Organic     Process Washed      Varieties Colombia, Castillo, Caturra      Country Colombia     Region Nariño      Harvest 2025     Source La Jacoba (smallholder Farmer Association)

First noted

May 12, 2026

 Last tasted

May 12, 2026

  1 cupping

   [ chamomile ](https://unpacking.coffee/flavors/127 "chamomile") [ golden pear ](https://unpacking.coffee/flavors/211 "golden pear") [ maple syrup ](https://unpacking.coffee/flavors/26 "maple syrup")

  ](https://unpacking.coffee/coffees/149-colombia-narino)

 [

###   [ Limited Ethiopia Natural ](https://unpacking.coffee/coffees/148-limited-ethiopia-natural)

   by [ Council Oak Coffee Roasters ](https://unpacking.coffee/roasters/266-council-oak-coffee-roasters)

      Process Natural      Varieties Wild Heirloom Ethiopia Arabica Cultivars      Country Ethiopia

First noted

May 12, 2026

 Last tasted

May 12, 2026

  1 cupping

   [ nectarine ](https://unpacking.coffee/flavors/126 "nectarine") [ berry ](https://unpacking.coffee/flavors/109 "berry") [ floral ](https://unpacking.coffee/flavors/105 "floral")

  ](https://unpacking.coffee/coffees/148-limited-ethiopia-natural)

 [

###   [ Santa Elena Geisha (IYKYK) ](https://unpacking.coffee/coffees/147-santa-elena-geisha-iykyk)

   by [ Three Oaks Roasting Co ](https://unpacking.coffee/roasters/263-three-oaks-roasting-co)

First noted

May 12, 2026

 Last tasted

May 12, 2026

  1 cupping

   [ mandarin orange ](https://unpacking.coffee/flavors/142 "mandarin orange") [ lavender ](https://unpacking.coffee/flavors/57 "lavender") [ strawberry ](https://unpacking.coffee/flavors/7 "strawberry") [ lemongrass ](https://unpacking.coffee/flavors/106 "lemongrass") [ cane sugar ](https://unpacking.coffee/flavors/29 "cane sugar")

  ](https://unpacking.coffee/coffees/147-santa-elena-geisha-iykyk)

 [

###   [ Colombia Huila, Santa Maria ](https://unpacking.coffee/coffees/146-colombia-huila-santa-maria)

   by [ Boonton Coffee Company ](https://unpacking.coffee/roasters/261-boonton-coffee-company)

      Process Washed      Varieties Castillo, Caturra      Country Colombia     Region Huila     Elevation 1500-1600m     Harvest 2025

First noted

May 12, 2026

 Last tasted

May 12, 2026

  1 cupping

   [ honey ](https://unpacking.coffee/flavors/22 "honey") [ apricot ](https://unpacking.coffee/flavors/4 "apricot") [ pear ](https://unpacking.coffee/flavors/2 "pear")

  ](https://unpacking.coffee/coffees/146-colombia-huila-santa-maria)

 [

###   [ Costa Rica Hellen Mora ](https://unpacking.coffee/coffees/145-costa-rica-hellen-mora)

   by [ HAYB ](https://unpacking.coffee/roasters/262-hayb)

      Process Natural      Varieties Geisha      Country Costa Rica     Region Tarrazú     Elevation 1800-1900m

First noted

May 12, 2026

 Last tasted

May 12, 2026

  1 cupping

   [ cherry ](https://unpacking.coffee/flavors/5 "cherry") [ strawberry ](https://unpacking.coffee/flavors/7 "strawberry")

  ](https://unpacking.coffee/coffees/145-costa-rica-hellen-mora)

 [

###   [ Centenario - Edwin Martinez, Guatemala ](https://unpacking.coffee/coffees/144-centenario-edwin-martinez-guatemala)

   by [ Torque Coffee ](https://unpacking.coffee/roasters/259-torque-coffee)

      Process Washed      Varieties Red Bourbon      Country Guatemala     Region Huehuetenango     Elevation 1600 - 1900m     Harvest 2025     Source Edwin Martinez, Finca Vista Hermoa

First noted

May 11, 2026

 Last tasted

May 11, 2026

  2 cuppings

   [ lemon ](https://unpacking.coffee/flavors/18 "lemon") [ floral ](https://unpacking.coffee/flavors/105 "floral") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ sweet ](https://unpacking.coffee/flavors/171 "sweet") [ lingering finish ](https://unpacking.coffee/flavors/209 "lingering finish")

  ](https://unpacking.coffee/coffees/144-centenario-edwin-martinez-guatemala)

 [

###   [ Finca El Mirador Washed Sidra ](https://unpacking.coffee/coffees/143-finca-el-mirador-washed-sidra)

   by [ Chuck's Roast Coffee ](https://unpacking.coffee/roasters/258-chucks-roast-coffee)

      Process Washed      Varieties Bourbon Sidra      Country Colombia     Region Huila       Source Finca El Mirador

First noted

May 11, 2026

 Last tasted

May 11, 2026

  1 cupping

  ](https://unpacking.coffee/coffees/143-finca-el-mirador-washed-sidra)

 [

###   [ Bolivia, Caranavi ](https://unpacking.coffee/coffees/142-bolivia-caranavi)

   by [ Mother Tongue Coffee ](https://unpacking.coffee/roasters/257-mother-tongue-coffee)

              Source Illimani Mountain

First noted

May 11, 2026

 Last tasted

May 11, 2026

  1 cupping

   [ caramel ](https://unpacking.coffee/flavors/23 "caramel") [ nougat ](https://unpacking.coffee/flavors/31 "nougat") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ honey ](https://unpacking.coffee/flavors/22 "honey")

  ](https://unpacking.coffee/coffees/142-bolivia-caranavi)

 [

###   [ Kenya Nyawira AA ](https://unpacking.coffee/coffees/141-kenya-nyawira-aa)

   by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters)

      Process Washed      Varieties SL28, SL34      Country Kenya     Region Embu     Elevation 1400m

First noted

May 11, 2026

 Last tasted

May 11, 2026

  1 cupping

   [ black currant ](https://unpacking.coffee/flavors/207 "black currant") [ rose hips ](https://unpacking.coffee/flavors/208 "rose hips") [ molasses ](https://unpacking.coffee/flavors/25 "molasses")

  ](https://unpacking.coffee/coffees/141-kenya-nyawira-aa)