A Fully Washed lot from Sidamo, southern Ethiopia, a region renowned for specialty coffee production. Grown at altitudes reaching up to 2200 meters above sea level, with fertile soils and abundant rainfall. Ripe cherries are hand-picked, floated, depulped the same day of harvest, and fermented for 36–48 hours. The coffee is then washed in clean water channels, dried on raised African beds for 12–15 days under the sun, and later transported to Addis Abeba for hulling, sorting, and export preparation.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
