Vivid Coffee

09/23/2026

🇧🇷 Three new coffees from Brazil.

We’re excited to release three coffees we purchased through the 2025 Brazil Cup of Excellence Auction — each one among the coffees recognized as the top 40 coffees from Brazil’s 2025 harvest.

The Cup of Excellence is one of the coffee industry’s most rigorous quality competitions. Producers submit coffees from across the country, which are evaluated through multiple rounds of blind cupping to identify the coffees that stand out at the highest level.

We were fortunate to purchase three of those coffees at auction, each showcasing a very different side of Brazilian specialty coffee.

Sítio Pedro Varinhas
Honey Process · Manhuaçu
Raspberry · Nectarine · Lime Flowers

Fazenda Olhos D’Água
Experimental Double Fermentation · Campos Altos
Butterscotch · Dried Apricot · Golden Kiwi

Fazenda Samambaia
Experimental Aerobic Fermentation · Santo Antônio do Amparo
Dark Chocolate · Raspberry · Honey

From a third-generation family farm refining honey processing over decades, to carefully controlled fermentation experiments, to a fourth-generation farm with more than a century of coffee-growing history and a deep commitment to sustainability — these coffees represent some of the incredible range we’re seeing from Brazil right now.

Now available online: roast date 9/23
And you can taste all three side by side.
Free tasting Friday 10/1 at Vivid, with all three coffees available to taste.
Come taste some of the best of Brazil’s 2025 harvest. 🇧🇷☕️

09/18/2026

Nothing goes to waste.

At Finca La Soledad, the Pérez family is turning coffee pulp, cherries, and other organic material from the harvest into nutrient-rich compost.

Using worms to help break down the coffee byproducts, the Pérez family is creating an organic fertilizer that can return nutrients and organic matter back to the soil — closing the loop between growing, harvesting, processing, and growing again.

It’s a simple idea, but an important one: the things left behind after we make coffee can become part of what makes the next coffee possible.

This is one small glimpse into the Pérez family’s ongoing work toward healthier soil, greater biodiversity, and a more regenerative approach to coffee farming.

From the coffee plant, back to the soil, and eventually into the cup.

09/17/2026

For five generations, the Pérez family has been growing coffee in the shadow of Volcán Acatenango and the active Volcán de Fuego, combining a deep respect for the land and traditions they inherited with a willingness to experiment and push coffee forward.

In March, I had the chance to stay with Raul Pérez at Finca El Llano. Each morning, we drank coffee while watching Fuego erupt across the valley. Between cups, Raul and I talked about coffee, farming, and his vision for the future of El Llano.

A big part of that vision is regenerative farming — looking at the farm as an ecosystem and focusing on the relationship between healthy soil, biodiversity, native plants and wildlife, and healthy coffee plants. Raul is experimenting with ways to build soil health, encourage biodiversity, and reduce dependence on synthetic inputs.

It’s a challenging and still-evolving approach, but we find it incredibly inspiring. We’ve seen glimpses of this philosophy in the work of producers we partner with in Colombia, Honduras, and Costa Rica, and we hope to see more farmers exploring what’s possible when environmental health becomes an integral part of producing great coffee.

El Llano is Raul and his brother José’s farm, while nearby Finca La Soledad remains the home of their parents, Henio and Mercedes. La Soledad was originally purchased by Raul’s grandfather and named for his wife, Soledad.

Together, these two farms tell a story of five generations of coffee growing — and a family that continues to experiment, learn, and imagine what comes next.

We’ll be releasing four coffees from the Pérez family, each showcasing a different variety, expression of their volcanic terroir, and approach to processing.

First up: an exceptional Gesha from Finca La Soledad which just dropped on our website.

Vividcoffee.com/shop/la-soledad

(BTW…Anyone catch the most welcome photo bomb ever?!)

09/12/2026

It’s a perfect Vermont day and Nate’s all set up at the Burlington Farmers' Market. We’re rocking Gamaliel Ríos Ortiz’s washed Peñasco as iced coffee and hot coffee. We also have a washed Gesha from Nidia Enriquez as iced coffee. As always, iced oat maple lattes, reserve cans, retail coffee, instant coffee, etc.

09/10/2026

Free Coffee Tasting

Friday
11am to Noon

A few weeks back we quietly re-launched free coffee tastings. Pop in any time 11am to Noon for a curated tasting. This Friday we will be pouring samples of our first microlots from India! Click here to read more about the releases on our website (https://vividcoffee.com/shop/ratnagiri-rdh1) .

New Product in store and online:
Pour-over Pouches! (https://vividcoffee.com/shop/0v3h147anyadg7sgeqcqp3t17q42vk)

A new way to enjoy Vivid Coffee wherever your adventures take you: our new single-serve pour-over pouches.

Each box includes five individual pour-over pouches, filled with coffee ground to the perfect size for an exceptional brew and nitrogen-flushed to lock in freshness and aroma.

We've chosen to debut this format with our Reserve Collection, giving you an easy way to experience some of the world's most unique and limited coffees—whether you're on the trail, in the air, or tucked away in a cabin in the woods.

For those who value the ritual and aroma of freshly brewed coffee, these pour-over pouches offer a delicious alternative to instant coffee without sacrificing convenience.

Click here for an update from Vivid Coffee Roasters!

09/08/2026

A message from Nahun Fernandez to those ordering his Gesha from El Ocotillo.

And a message from Vivid:

Gesha fatigue.

We’ve had it. Maybe you have to.

When we tasted Nahun Fernandez’s El Ocotillo Gesha we remembered exactly why this variety captured the coffee world in the first place.

El Ocotillo sits at 1,900 meters above sea level in Santa Bárbara, Honduras—one of the highest elevations we’re aware of for Gesha growing in the country. Nahun planted these trees from seeds brought to Honduras by Nolan Hirte of Proud Mary Coffee, sourced from some of the legendary Panamanian farms that helped put Gesha on the map.

High elevation. Exceptional genetics. A unique microclimate. And, most importantly, Nahun Fernandez.

Nahun is one of the most talented and dedicated producers we know. His approach to coffee is meticulous, curious, and relentlessly focused on quality. Here, he lets the Gesha speak for itself with a beautifully clean washed process.

Stone fruit such as peach, jasmine, bergamot, black tea, citrus—the classic Gesha profile is all here, but everything is in balance. Nothing feels exaggerated or out of place. Just clarity, sweetness, florality, and complexity layered into one incredibly harmonious cup.

If you’re anything like us, you might be a little tired with good Gesha. El Ocotillo reminds us why we fell in love with great Gesha in the first place.

El Ocotillo Gesha — Nahun Fernandez, Honduras
1,900 masl • Gesha • Washed

09/04/2026

Our first coffees from India.

We’re incredibly excited to introduce coffees from Ratnagiri Estate in Chikmagalur, India—and to bring our first Indian coffees to Vivid.

For nearly a century, the Patre family has stewarded Ratnagiri Estate, growing coffee and fine pepper in the hills of southern India. Today, third-generation farmer Ashok Patre, alongside his wife Divya, is building on that legacy while transforming the farm into one of the most innovative coffee operations we’ve encountered.
What makes Ratnagiri so special is Ashok’s relentless curiosity. He understands the unique character of Indian coffee and uses fermentation as a way to explore just how expressive that character can be. His approach combines farming, traditional coffee processing, food science, and microbiology.

At the estate, fermentations are carefully monitored and measured, with a team that includes two microbiologists. Ashok has even worked with a food scientist to develop custom processing equipment specifically for the coffees they produce.

One of the most fascinating examples is their use of “terroir microbes”—native microorganisms collected from the estate itself and propagated for use in coffee fermentation.

The result is coffee that is unmistakably Ratnagiri: thoughtful, experimental, complex, and incredibly delicious.

We’re proud to make these two coffees—RDH-1 and Lot 1—our first releases from India. We hope you enjoy discovering them as much as we have.

09/03/2026

Lot 1 — Ratnagiri Estate, India

There’s a lot happening behind this seemingly simple cup of coffee which was named by the producer “Washed Lot 1”. While the coffee doesn’t present as an experimental process on the cupping table - we dropped the term “washed” from the title. We think you’ll understand why after reading about the process.

Lot 1 is a Cavery from Ratnagiri Estate in Chikmagalur, India, processed using a two-stage fermentation. The cherries first ferment intact for 46 hours before being de-pulped and fermented for another 32 hours with microbe-enriched mosto, a nutrient-rich liquid produced during coffee fermentation - essentially a juice from coffee cherries.

That mosto is infused with “terroir microbes”—native microorganisms collected from Ratnagiri Estate itself. After this secondary stage of fermentation the coffee is washed and dried.

The result is a remarkably clean and vibrant cup with notes of brown sugar, pineapple, and peach.

Ratnagiri’s third-generation farmer, Ashok Patre, has built an extraordinary operation around understanding fermentation at a microscopic level. Working alongside food scientists and microbiologists, his team tracks each fermentation with scientific precision, developing new ways to express the unique character of Indian coffee.

Lot 1 — Ratnagiri Estate, India
Cavery · 1,335 m
Washed w/ Mosto & Terroir Microbes
Brown Sugar · Pineapple · Peach

09/03/2026

RDH-1 — Ratnagiri Estate, India

We’re incredibly excited to introduce coffees from Ratnagiri Estate in Chikmagalur, India—and to bring our first Indian coffees to Vivid.

Some coffees make you stop and ask, how did they do that?

RDH-1 from Ratnagiri Estate is one of them.
This Catuaí was anaerobically fermented for 48 hours in biofermenters with something called “terroir microbes”—native microorganisms collected from leaf litter at the estate, propagated, and intentionally introduced into the fermentation.

The result is wildly expressive: anginetti cookie, passion fruit, and mint. Sweet, tropical, herbal, and completely distinctive.

Ratnagiri Estate has been in the Patre family for nearly a century. Today, third-generation farmer Ashok Patre and his team are taking coffee processing into fascinating new territory, combining traditional agriculture with food science, microbiology, and custom-built fermentation equipment.

We’re excited to share another look at what Indian coffee can be.

RDH-1 — Ratnagiri Estate, India
Catuaí · 1,335 m
Honey w/ Terroir Microbes
Anginetti Cookie · Passion Fruit · Mint

08/29/2026

Open up the dirty window.