Tinshe Guye is a young farmer from Chelchele village in the Gedeb district near Yirgacheffe, Ethiopia. She owns a small 0.4-hectare plot at 2080 meters altitude where she cultivates local sub-varieties known as Kumie, Diga, and Wilsho under the shade of acacia and Sudanese teak (Cordia Africana). This washed lot was fermented for 36 hours, fully washed in sorting channels with clean water, and then dried for 16 days on raised African beds. The coffee is grown in the highlands of Sidamo and Yirgacheffe region, where coffee can grow above 2100 meters altitude.
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.
