Anthro Coffee is a specialty coffee nano-roaster based in Brooklyn, NY.
We source traceable, single-origin coffees from producers and communities around the world. We gravitate toward bright, floral, fruity, complex coffees and roast on the lighter side to let those qualities shine.
Featured Coffees
About the Producer
Jhon Wilmer is a multigenerational coffee producer working on his family’s farm, Finca Las Brisas, in Acevedo, Huila. Jhon began focusing on specialty coffee in 2015, driven by a curiosity for new varieties and processing techniques. Today, Las Brisas is home to an impressive collection of coffees—including Gesha, Java, Pink Bourbon, Ombligón and Ají—which Jhon processes using methods tailored to bring out the distinct character of each variety.
About the Variety
Gesha is one of the world’s most celebrated coffee varieties, prized for its extraordinary aromatics, delicate florals and elegant fruit character. Originating in Ethiopia and later made famous by competition-winning coffees from Panama, the variety has found a remarkable home in Colombia, where producers like Jhon are creating their own expressions of this exceptional coffee.
About this Coffee
This washed Gesha from Las Brisas is clean yet expressive, with notes of blackcurrant, delicate white florals, crisp green apple, and bright lime acidity, wrapped in rounded sweetness that carries through the finish.
Variety: Gesha
Processing: Washed
Country: Colombia
Region: Huila
Farm: Las Brisas
Producer: Jhon Wilmer
Tasting Notes: Blackcurrant, apple, hibiscus, lime
Net wt. 150g or 227g | Whole bean coffee
Brewing recommendationㄴ
We love this coffee as a pour-over, where its delicate florals and bright fruit character really shine. Try a 1:16–1:17 ratio with a slightly coarser grind to strike the balance between clarity and sweetness.
It also makes an excellent, bright, and expressive espresso.
About the Producer
The famed Finca Milán sits in the mountains of Risaralda, in the heart of Colombia’s coffee-growing region. Established in 1982, Finca Milán has earned a reputation in specialty coffee for both the quality of its coffees and its exploration of fermentation and processing. Producer Julio Quiceno works as part of the team behind the farm’s distinctive coffees, combining careful cultivation with a meticulous and innovative approach to processing.
About the Variety
Sidra is a rare and highly prized variety celebrated for its exceptional aromatic complexity, elegant structure, and delicate fruit character. Increasingly found among some of Colombia’s most exciting specialty coffees, it can produce remarkably expressive cups where florals and stone fruit meet vibrant acidity and sweetness.
About this coffee
Grown around 1,600 meters and processed to highlight the character of the variety, this is an elegant and beautifully balanced Sidra. Using a washed mosto process, an advanced technique that reuses nutirent-rich liquid from a previous fermentation called “mosto,” adds complexity and sweetness while preserving the clarity and elegance of the variety. This competition-grade Sidra has peach and apricot aromatics accompanied by smooth, creamy sweetness.
Varietal: Sidra Bourbon
Process: Washed (mosto)
Country: Colombia
Region: Risaralda
Community/Farm: Finca Milán
Producer: Julio Quiceno
Altitude: 1600m
Tasting notes: apricot | green tea | watermelon
Net wt. 150g or 227g| Whole bean coffee
Brewing Recommendations
Best enjoyed at a 1:16 or 1:17 ratio on pour-over with a slightly coarser grind. BUT, I found the refreshing peachy creaminess even more pronounced and pleasant in a flash brew using the following recipe: 15g of coffee brewed over 100g of ice. 50g bloom, followed by 2 pours of 50g of water (91-93 degrees Celsius).
![[NEW] Andrés Martínez Blackberry Honey](https://images.squarespace-cdn.com/content/v1/69caaf579991c45a2170d1c5/16212013-2df3-435d-a177-5cce661b376f/SHOP+Product+Template+%2810%29.png)
About the Producer
Andrés Martínez is part of a new generation of Colombian producers exploring the intersection of coffee cultivation and controlled fermentation. Before focusing on his own coffee project, Andrés worked at Tecnicafé, a coffee research and innovation institute in Cauca, and later at Finca El Paraíso, where his work included soil studies and process standardization. Today, he operates farms in Cauca and continues to experiment with varieties and processing techniques in pursuit of distinctive and repeatable cup profiles.
About the Process
This Caturra uses a honey process combined with a blackberry mosto co-fermentation developed by Andrés to amplify the coffee’s natural fruit character. Fresh Castilla blackberries are blended with enology yeast and fermented anaerobically for four days to create a fruit mosto. The coffee is then added and co-fermented with the blackberry mosto for another four days in sealed tanks before being lightly washed and slowly dried.
Rather than simply adding fruit flavor, Andrés designed the process to preserve the blackberry’s tannic structure while building sweetness, texture, and complexity in the finished coffee.
About this Coffee
Ripe blackberry takes center stage along with wine-like fermented notes, layered with caramelized sweetness, brown sugar, and a creamy texture. The coffee retains its structure and clarity, keeping the fermentation from overwhelming the cup.
Variety: Caturra
Process: Blackberry Honey Co-ferment
Country: Colombia
Region: Cauca
Producer: Andrés Martínez
Altitude: 1750m
Tasting notes: Blackberry, caramel, wine-like, jam
Net wt. 8oz | Whole bean coffee
Brewing Recommendation
Best enjoyed as a pour-over with 1:16 or 1:17 ratio with a slightly coarser grind.
![[NEW] Layo Teraga Washed](https://images.squarespace-cdn.com/content/v1/69caaf579991c45a2170d1c5/ce5f8b73-279c-454f-ac14-2fd66b6c46b1/SHOP+Product+Template+%289%29.png)
About the Producer
Layo Teraga is a cooperative of more than 1,800 smallholder coffee farmers in northern Uraga, in Ethiopia’s celebrated Guji zone. The cooperative was established to provide its members with better access to the specialty coffee market in a region where farmers historically received lower prices than their neighbors in Gedeo and Sidama. Today, members grow coffee in small, semi-forested gardens surrounding their homes, many at extraordinary elevations above 2,200 meters.
About the Variety
74110 is a prized variety in specialty coffee for the distinctly Ethiopian qualities it can produce in a cup: bright acidity, delicate florals, citrus and stone fruit notes, particularly when grown at high elevations. It was selected by the Jimma Agricultural Research Center in the 1970s from indigenous coffee populations in southwestern Ethiopia, in part because its resistance to coffee berry disease.
About this Coffee
This lot is grown at an exceptional 2,250 meters, where the cool climate allows coffee cherries to mature slowly and develop complexity. The washed process keeps the cup remarkably clean and articulate, revealing layers of bright citrus and apricot, delicate lavender florals, and a confectionary sweetness reminiscent of nougat and praline.
Variety: 74110
Process: Washed
Country: Ethiopia
Region: Guji
Community/Farm: Uraga
Producer: Layo Teraga Cooperative
Altitude: 2,250m
Garde: G1
Tasting notes: Apricot, Citrus, Nougat
Net wt. 8oz | Whole bean coffee
Brewing Recommendation
Best enjoyed as a pour-over with 1:16 or 1:17 ratio with a slightly coarser grind. Pay attention to how the coffee opens up as it cools. You’ll find the stone fruit, citrus, and floral character emerging as the temperature drops.
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