About Variety Coffee
It started by leaving a full-time career behind to work on a specialty coffee farm in Panama. What began as a desire to understand coffee at its root turned into a complete immersion doing everything from harvesting coffee cherries in the field to guiding farm tours, processing, and roasting. Journeys across producing regions in Nicaragua and Costa Rica further deepened a respect for the producers and the craft at every stage of the supply chain.
That hands-on foundation shapes everything done here today.
We source in small quantities because quality doesn't scale. Every coffee we offer is traceable to its origin. It is roasted by Nano Kaffee in Berlin. When a lot is gone, it's gone.
This is coffee as it actually is. No blends, no filler, no noise.
Understanding "Variety" in coffee
In the world of specialty coffee, variety is often the missing piece of the puzzle. We frequently talk about origin, processing methods, or roast levels, but we rarely talk about the plant variety itself, even though it’s one of the biggest clues to what’s in your cup.
Saying you drink "Arabica" coffee is a lot like saying you like "red wine." Red wine encompasses everything from a bold Cabernet to a light Pinot Noir, and coffee works the exact same way. Arabica is simply the species; within it lie unique varieties, each with its own signature flavor profile.
A Caturra or Catuai might bring rich notes of chocolate and toasted nuts, while a Pacamara can surprise you with sweet, savory hints of caramelized onion. Then there’s the famous Panama Geisha, prized for its delicate, tea-like floral and rose notes. While soil, climate, and processing refine those flavors, the variety provides the blueprint. We’re here to help you discover it.
Fun fact: Did you know there are over 10,000 distinct Arabica varieties in existence? While thousands grow wild in the forests of Ethiopia, only a small fraction are commercially cultivated worldwide meaning there is always a new flavor profile waiting to be discovered.