2025 Single Origin Wrapped: A Year of Exceptional Coffee

As we close out 2025, we're taking a moment to celebrate an incredible year of single origin offerings at OZO. Twenty-four distinct coffees. Eight countries. Countless perfect cups.

From the mountains of Ethiopia to the lush hills of Colombia, we've brought you some of the most exciting and expressive coffees we've ever sourced. And while we love every single one, we asked our team (the baristas, roasters, and coffee lovers who work with these beans day in and day out) to share their absolute favorites.

Here's what rose to the top:

 

🥇 #1: Colombia Las Flores Sidra

Our staff's overwhelming favorite this year, and it's easy to see why. Jhoan Vergara's Sidra from Finca Las Flores was the kind of coffee that changed daily routines. "I wanted to have it every day," one team member confessed, noting that it worked beautifully both with milk and by itself.

Jhoan's meticulous processing elevates this already special varietal. After an 18-hour oxidation period, the cherries undergo a two-part anaerobic fermentation (36 hours, then another 48 hours after washing), followed by a thermal shock process with water heated to 50°C, and finally a 32-hour mechanical drying process. The care shows in every cup: bright aromatics of white peach and lychee, layered with sweet herbaceous notes and delicate florals reminiscent of thyme.

This was our second year purchasing Sidra from Jhoan, and the 2025 crop may have been even better than the last. It's the kind of coffee that makes you slow down and pay attention.

Official tasting notes: White peach, thyme, lychee
Staff additions: Sweet herbaceous, floral, delicate sweetness, strawberry ice cream

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🥈 #2: Kenya Endebess Natural

Natural process Kenyan coffees are rare (the vast majority of Kenya's production is washed), which made this lot from Endebess Estate special before anyone even tasted it. Then our team got it in the cup. "JUICE BOMB," one barista declared, and the tasting notes backed up the enthusiasm.

Grown at the foot of Mount Elgon in Kenya's Rift Valley, this coffee benefited from volcanic soils and careful processing. The handpicked cherries were sorted, washed with fresh river water, then slow-dried for up to 35 days. The result delivered on Kenya's classic blackcurrant acidity while adding layers of molasses and mulled wine. Even as a lighter roast natural, it maintained serious structure and a rich body without tipping into harsh acidity.

The performance was remarkable across both espresso and pour over, showcasing the kind of fruit-forward elegance with backbone that makes Kenyan coffee so distinctive.

Official tasting notes: Blackcurrant, molasses, mulled wine
Staff additions: Juicy, balanced sweetness, rich body

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🥉 #3: Rwanda Sholi Natural

For the second year in a row, we partnered with the Sholi Cooperative in Rwanda to celebrate International Women's Day, and this naturally processed Bourbon earned its place in our top three. The aromatic presence alone stopped people in their tracks: a creamy blueberry aroma that announces itself before you even take the first sip.

The Sholi Cooperative, whose name means "mutual assistance" in Kinyarwanda, has over a third of its members as women. Their dedication shows in the cup. After the highest quality cherries are sorted and floated at the Sholi washing station, they're put on drying tables for three to four days, then covered for 24-30 hours to develop flavor, before continuing to dry for up to 35 days total. This meticulous natural process brings bright strawberry and sangria notes balanced with rich white chocolate, while maintaining the clean, structured profile that Rwandan Bourbons do so well.

Last year, we raised over $2,000 for Sholi through our International Women's Day giveback, which they used to nearly triple their honey production through their apiary program. It's a partnership we're proud of.

Official tasting notes: Strawberry, sangria, white chocolate
Staff additions: Creamy blueberry aroma, clean, floral, distinct fruit

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Honorable Mentions: Staff Favorites

While these three stole the show, our team had plenty of love for other standout coffees from this year. Here are some that earned enthusiastic praise:

Colombia Las Flores Ombligon

"Ombligon was the best coffee I've ever tasted in my life. An ombligon gib was like a strawberry ice cream sundae…10/10 I wish I could have it everyday." From the same Las Flores farm as our #1 winner, this varietal showcased just how exceptional this producer's work truly is.

Ethiopia Dame Dabaye

"Dame is just a damn good, smooth, cup of coffee!" Sometimes the best praise is the simplest. This Ethiopian coffee earned fans for its approachable, consistently delicious profile.

Costa Rica Nazareth

"The best Costa Rica lot we've ever had!" High praise from a team that's cupped a lot of Costa Rican coffee over the years. This one stood out for its exceptional quality.

Nicaragua La Pena Pacamara

"Watermelon jolly rancher" was how one staff member described this unique coffee. Another simply said: "I just remember being obsessed with the Peña on espresso." The Pacamara varietal brought distinctive, memorable flavors that had people coming back for more.

Mexico Chiapas

"Mexico Chiapas was hands down my favorite cup of coffee or espresso outside of the Isabelle blend, by a long shot." Our team loved the slightly darker roast profile and easy-to-pull caramel and hazelnut notes. As one barista noted: "Slightly darker roast profile is nice, great to have a cup that's not overly fruit forward."

Guatemala Gaspar Perez

"The delicate florality and sweetness this coffee had to offer. It tasted like white peach oolong tea and was easy to drink day after day!" Another staff member noted they "literally dream about this coffee."

Guatemala Maria Romalda

"Delicious and supports more women in coffee," noted one team member. Beyond the great taste, this coffee has a special connection to OZO. As another staff member shared: "I love the flavors and the connection we have to the group. I also like that we have done the bee project with them and they are now in commercial production of honey."

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Our 2025 Single Origin Journey: The Complete List

This year's lineup took us around the coffee-growing world:

Looking Ahead

While these particular coffees may have sold out, our commitment to sourcing exceptional single origins never stops. We're already working on our 2026 lineup, building relationships with producers, and hunting for those special lots that make coffee truly unforgettable.

Want to be the first to know when new single origins drop? Sign up for our email list and we'll keep you posted on fresh arrivals, brewing tips, and everything happening at OZO.

Here's to a year of great coffee (and to many more to come). ☕

A huge thank you to our team for their thoughtful feedback and for serving these incredible coffees with passion all year long.