Gento Coffee: A Year in Review

Awards, New Coffees, and What It Means to Roast at Origin

From international awards to new microlot releases, 2025 marked a defining chapter for Gento Coffee. Not because of one big launch or viral moment, but because everything we shipped, roasted, and shared traced back to the same idea:

Great coffee starts at origin, and should stay connected to it.

Here’s a look back at what made this year special, and why it sets the foundation for what’s next.

Recognition on the Global Stage: Award-Winning Coffees, Consistent Quality

One of the most meaningful milestones this year was earning international recognition for our roasting and sourcing.

Our Gento Blend received Bronze recognition at the Global Coffee Awards, with judges highlighting:

• Balance and clarity

• Harmonious fruit, sweetness, and chocolate notes

• Skilled, precise roast execution

For us, awards are a byproduct of consistency. They validate the work that happens long before roasting: careful harvesting, thoughtful processing, and long-term producer relationships.

And because we roast at origin, that recognition belongs not just to Gento, but to the families and farms behind every lot.

Expanding the Lineup With Intention

This year, we introduced new coffees selected for exceptional flavor, new processing methods, and full traceability, each one adding purpose and depth to our lineup.

Highlights from 2025 included:

• Java Heirloom, an exotic heirloom microlot from our award-winning family farm, showcases advanced processing and a clean, sweet cup with distinct regional character.

• Fernando López, named after partner producer José Fernando López, this high-elevation Bourbon and Caturra lot from Finca La Montaña reflects decades of family stewardship and the unique terroir of Huehuetenango’s highest peaks.

• Finca de Dios, a limited lot separated from our Don Roberto coffee for its standout sweetness, highlights toffee and red apple notes from our family farm.

• Anaerobic Yellow Caturra, a carefully processed microlot from Finca de Dios, featuring controlled anaerobic fermentation that delivers a layered cup with red cherry, subtle white wine notes, and a rich, buttery body.

Every launch was thoughtfully designed to add something new to our existing roasted coffee and push us to try new ways of thinking about coffee.

Why Roasting at Origin Matters More Than Ever

As more brands talk about transparency, we continue to build it into the supply chain itself.

Roasting at origin allows us to:

• Maintain full quality control from harvest to roast

• Keep more value in producing communities

• Shorten the supply chain without sacrificing freshness
  

In a year marked by rising costs and uncertainty across the coffee industry, including shifting tariff concerns, our roast-at-origin model proved resilient both ethically and operationally. While commercial coffee prices continued to climb, we were able to maintain stable pricing as a specialty, producer-partnered roaster, making this an ideal moment to invest in high-quality specialty coffee.

What This Year Taught Us

In an industry that often rewards noise, this year reinforced something we’ve believed from the beginning:

If you focus on the cup, the rest follows.

Looking Ahead

Next year, we’re doubling down on what worked:

• More microlots with real provenance

• Deeper storytelling from the farms

• Continued refinement of our roasting program

• Expanded support for wholesale partners

Same commitment. Higher bar.

Thank you to everyone — producers, partners, and customers — who made this year possible. We’re just getting started.