At SOLO Brewing, every coffee we roast tells a story. Not of blends or compromise, but of a single farm, a single harvest, a single vision of what coffee can be. Our current selection spans three extraordinary origins — each chosen for its exceptional cup quality, traceable sourcing, and the kind of complexity that rewards the curious palate.
Whether you're brewing at home or visiting us at our Lisbon coffee shop, here's what's in the hopper right now.
Hongera Kent AA — Brightness You Can Taste
Origin: Kenya | Process: Washed | Altitude: 1,700–1,900m
Kenya AA is one of specialty coffee's most celebrated grades — and for good reason. The double-washed processing method used across Kenya's cooperative mills produces a cup of extraordinary clarity, where fruit and acidity are not just present but precise.
Our current Hongera lot delivers classic Kenyan character: blackcurrant, red grapefruit, and a long, syrupy finish that lingers well after the last sip. The high altitude and rich volcanic soils of the region contribute to a dense bean structure that holds up beautifully across brew methods — from AeroPress to filter.
Best brewed as: Pour-over or AeroPress for full brightness. Espresso for a bold, fruit-forward shot.
Geisha do Brasil – Danilo Barbosa — Elegance, Reimagined
Origin: Brazil, Campos Altos, Minas Gerais | Process: Honey | Variety: Geisha | Score: 89 pts
Geisha, reimagined in Brazil. This is a rare expression of the Geisha variety grown in the highlands of Minas Gerais, crafted by producer Danilo Barbosa — a coffee that challenges expectations and reveals just how elegant Brazilian terroir can be.
This lot comes from the same plot as the natural Geisha that achieved 2nd place at the Cup of Excellence Brazil 2025, a testament to the exceptional consistency of this farm. In the cup, it is delicate and expressive: jasmine, honey, rapadura, papaya, and lemon balm unfold with clarity, balanced by a fresh, clean profile and a smooth, silky texture.
Sourced in extremely limited quantity and presented in a 200g collectible can with an exclusive label design by Thiago Pitt — this is a release for those who understand that great coffee is also an object of beauty.
Best brewed as: Pour-over or filter to preserve the delicate florals and natural sweetness. Handle with care — this one rewards patience.
Nyala Guji Heirloom — Ethiopia's Ancient Cup
Origin: Ethiopia, Guji Zone | Process: Natural | Variety: Ethiopian Heirloom
Ethiopia is the birthplace of coffee, and the Guji Zone is one of its most exciting frontiers. Heirloom varieties grown here have never been formally catalogued — they are wild, ancient, and utterly unique to their terroir. The result is a cup of extraordinary floral complexity: jasmine, bergamot, and stone fruit layered over a silky, wine-like body.
The Nyala lot is a natural process, meaning the coffee cherry dries whole around the bean — concentrating sugars and intensifying the fruit character. This is a coffee for slow mornings and deliberate brewing.
Best brewed as: Filter or pour-over to preserve the delicate florals. Avoid high-pressure extraction, which can overwhelm the subtlety.
How to Choose Your Next Bag
Not sure where to start? Here's a quick guide:
- You love bright, complex coffees → Hongera Kent AA
- You want something rare and floral → Geisha do Brasil – Danilo Barbosa
- You're chasing floral, wine-like depth → Nyala Guji Heirloom
All three are available freshly roasted and shipped across Portugal and the EU. If you're in Lisbon, come taste them at our coffee shop — our team is always happy to walk you through a tasting flight.
Freshness Is Everything
At SOLO, we roast to order. Every bag leaves our roastery within days of roasting, so what arrives at your door is at peak flavour — not sitting in a warehouse. We recommend brewing within 4–6 weeks of the roast date for filter, and 2–4 weeks for espresso.
Specialty coffee is a living product. Treat it like one.