espresso subscription: july 2026

At La Marzocco Home, we love introducing our community to roasters who see coffee as more than something
to brew and drink. Amavida Coffee & Trading Company is one of those roasters.

Amavida was founded in 2004 with the belief that coffee could be a meaningful bridge between communities. Their name means “love life,” but as they put it, not in a bumper-sticker kind of way. For Amavida, that idea shows up in the daily work of
building lasting relationships with producers, supporting the communities they serve, and making thoughtful
choices around sustainability, sourcing, and trade.

We’re proud to share their coffees and story with our community this month.

Friendly. Fresh. Fair.

Espresso Mandarina

Origin: Blend (Ethiopia with Peru or D.R. Congo)
Producer: SCFCU/Cenfrocafe or Muungano
Elevation: 900-2000 MASL
Process: Natural Ethiopia and Washed Peru or D.R. Congo
Variety: Organic Blend
Tasting Notes: Chocolate, Tangerine & Orange Peel

Description: Espresso Mandarina is Amavida’s signature organic and fair trade espresso blend, created to be the kind of classic espresso every cafe needs: balanced, consistent, approachable, and versatile enough to shine in everything from straight shots to milk-based drinks. Its seasonal components are carefully selected around harvest cycles so the blend stays fresh while keeping the same familiar character year-round.

In the cup, Espresso Mandarina brings body, crema, fruit, citric brightness, sweetness, and clarity in a way that feels both lively and dependable. It has become one of Amavida’s most celebrated blends, earning a 94 from Coffee Review, a spot among the Top 30 Coffees of 2019, recognition as a top fair trade and organic espresso, and Silver and Bronze medals at the 2019 Golden Bean Awards.

Brewing Recipe
Dose: 18 Grams
Time: 26-28 Seconds
Yield: 36 Grams
Temperature: 200 F
Pressure: 9 Bar

Colombia, Fondo Paez

Origin: Colombia
Producer: Fondo Paez
Partner In sourcing: Cooperative Coffees
Elevation: 1200-1900 MASL
Process: Washed
Variety: Typica, Colombia & Bourbon
Tasting Notes:  Brown Sugar, Apricot & Caramel

Description: Fondo Paez is a Colombian specialty coffee with a story as rich as its cup. Grown by members of the Nasa indigenous community, Fondo Paez was founded in 1992 to help recover traditional agricultural knowledge, strengthen indigenous culture, and create stable income through community-based coffee cooperatives. Today, the organization is democratically governed by its members and remains deeply committed to fair trade, self-sufficiency, and sustainable agroforestry.

In the cup, Fondo Paez is bright, silky, and expressive, with notes of raisin, apricot, fresh berries, honeysuckle, and vanilla. It has earned recognition as a 90+ coffee in local and international cupping competitions, but what makes it truly special is the care behind it: producer-led quality practices, diversified farming, and a long-term vision for resilient indigenous communities.

Brewing Recipe
Dose: 18 Grams
Time:  Seconds
Yield:  Grams
Temperature: 200 F
Pressure: 9 Bar

Dialogue with the team 

La Marzocco Home “If Amavida was an aquatic animal out of the gulf what would it be?”

Jennifer Pawlik “A sea turtle. Calm, steady, well-traveled, and very committed to the long game. There are seven species of sea turtles in the world, and five can be found in Gulf waters, which feels like the right kind of creature for Amavida: rooted in a place, connected across borders, and quietly dependent on all of us taking better care of the environment we share.”

La Marzocco Home “Do you prefer coffees that challenge people or coffees that make them feel at home?”

Jennifer Pawlik “Both, but we have a soft spot for coffees that make people feel invited in. Specialty coffee can sometimes feel like you need a secret handshake to enjoy it. We love coffees with complexity, brightness, and a sense of place, but we never want someone to feel like they need a tasting dictionary just to have a good cup. The sweet spot for us is a coffee that feels comforting at first sip, then gives you a little surprise if you slow down and pay attention. Basically, come for the “wow, that’s good,” stay for the “wait, is that honey? citrus? chocolate? what is happening?”

La Marzocco Home “If one of your coffees became famous, which one would deserve it?”

Jennifer Pawlik “ If there’s Amavida coffee in your cup right now, you’ve already made a pretty strong nomination. But truly, the coffees that deserve to be famous are the ones where the producer’s work really shines. The ones that taste beautiful not because we did something flashy, but because someone at origin grew, picked, processed, and cared for that coffee with skill. Our job is to roast it in a way that lets that work come through clearly.

The coffees featured in this box are both great examples of that. Espresso Mandarina has been our signature espresso in Amavida cafes for well over a decade and has earned several quality awards along the way. Colombia Fondo Paez, as a single origin, lets us spotlight a specific producer community more directly, with the clarity and character that make people curious about the relationships behind the cup.”

La Marzocco Home “What hurts worse, a jellyfish sting or an under extracted espresso?”

Jennifer Pawlik “A jellyfish sting hurts the body. An under-extracted espresso hurts the spirit. At least with the jellyfish, you know what happened. Under-extracted espresso sneaks up on you with that sour little “good morning, I have chosen chaos” energy. We’ll take the jellyfish. Maybe.”

Amavida coffee is roasted with solar power and the company
is Plastic Neutral through rePurpose Global.

“To everyone brewing Amavida through La Marzocco Home,
we’re honored to be part of your ritual. We hope the coffee feels
friendly, fresh, and full of the care that brought it all the way to you.”

– The Team at Amavida Coffee & Trading Company