Brewzeus begins long before roasting.
Every year, coffee samples from producers around the world arrive at Origo Roastery for evaluation. Each sample is roasted and cupped by Mihai Panfil and the Origo team using the SCA Cupping Form.
Natural sweetness, cup clarity, acidity, balance, aroma and flavour complexity are carefully assessed. Only the coffees that best reflect the Brewzeus philosophy become part of the collection.
Behind every Brewzeus origin are producers who grow coffee with experience, patience and care.
Mihai works directly with specialty coffee farms in Brazil, Guatemala, Costa Rica and Ethiopia, building long-term relationships based on transparency, trust and consistently high quality.
Because great coffee begins long before it reaches the roastery.
Before roasting, every lot of green coffee is checked to ensure it matches the quality established during selection.
Each batch is then roasted on our Loring Smart Roaster - one of the world's most advanced roasting systems.
Precise temperature control allows us to develop every origin with consistency while preserving sweetness, clarity and balance in the cup.
Every Brewzeus coffee is evaluated after roasting by two certified Q Graders, with Mihai Panfil being one of them.
Using the internationally recognised SCA Cupping Form, the coffees are assessed once again to verify quality and consistency.
The tasting notes printed on every Brewzeus label reflect the flavour characteristics identified consistently during these cupping sessions.
Once the evaluation is complete, every coffee is carefully packed and prepared for delivery.
We take care of every detail, so all that's left for you is choosing how you'd like to brew it.
But you don't have to worry about these details.
Brewzeus is your blessing treat. You can order it online. And enjoy it however you like it.
Shh! It will shine no matter how you brew it.
Tap the map to discover his origins.
Psst! This might be your tangible
proof that the nature of coffee is
divine.
Ah, it's worth the worship!
Guatemala coffee farms are one of a kind. The country’s volcanic soil and climate create ideal conditions for coffee production and Guatemalan farmers have perfected the art of growing and processing coffee beans.
Guatemala’s coffee farms are typically family-owned and operated, and have been passed down from generation to generation. The coffee farmers of Guatemala take great pride in their work, and it shows in the quality of their coffee.
This Brewzeus coffee lot comes from Pasajquim Kape farm, in the San Juan La Laguna region of Guatemala. Grown at an altitude of 1200–1400m, it features Bourbon, Caturra & Catuai varieties and is fully washed processed. Its aromatic profile is sweet, velvety & clean, with medium acidity. This divine coffee creates a heavenly experience in your cup, with blessing notes of caramel, nuts, and stone fruits.
The story of Costa Rica coffee started in 1821 when coffee seeds were distributed by the local government to promote coffee production among the population. Today, Costa Rica coffee farms are one of the most fascinating, productive, and innovative in the world.
Costa Rica's farmers took advantage of the micro-processing stations developed in the country to fully control the quality of every single coffee bean.
Brewzeus coffee lot is coming from Los Manzanos, Tarrazu region (1,700 m altitude) – one of the most popular regions in Costa Rica. In 2017, Mihai visited Costa Rica and was impressed by the work and talent of Esteban Zamora, Los Manzanos' farmer. Since then, they developed a special coffee friendship! Continuing the family's tradition, Esteban is working with his brothers & cousins to farm and process quality coffee with unique and complex taste profiles. This Brewzeus origin is the tangible proof!
Brazil is the world’s largest coffee producer, supplying around a third of the world's coffee. Interesting fact: one of every three cups of coffee is Brazilian!
The story of Brazilian coffee is fascinating - it started in 1720 when the Brazilian government sent a soldier named Francisco de Melo to steal some coffee seeds from French Guiana, under the cover of mediating a border dispute.
What is truly remarkable about Brazil’s coffee farms is the respect and dedication its farmers have for the native qualities of the coffee beans. They also have the most advanced techniques for harvesting and processing coffee.
This Brewzeus coffee lot is coming from Fortaleza Pamela, in the Mantiqueira de Minas region. Grown at an altitude of 1000m, this Yellow Catuai variety is naturally processed. Prepare to be dazzled from the first sip: rich in creaminess, with hints of caramel, chocolate & hazelnuts.
The birthplace of coffee? Ethiopia, of course! This country’s tropical forests create the perfect wild environment for coffee to grow and thrive.
Ethiopia’s coffee farms are typically family-owned and operated. Most of the farmers own 1-2 hectares of land and they grow coffee simply as a backyard cash crop.
This Brewzeus lot comes from smallholder farms in the Sidama region. Grown at an altitude of 1800-1900m, it features the 74/140 variety and is fully washed processed.
Ethiopia Wicho’s aromatic profile is chocolaty, fruity and syrupy. Oh my, take a sip and experience its delicious notes of chocolate, molasses & citrus, along with its divinely delicate texture & citric acidity.
Any coffee lover would love to visit Ethiopia’s coffee farms! The beautiful landscapes, the complexity of the coffee and the farmers’ passion will create a unique experience that you will never forget.
