Diogo Amorim founded what is now Senzu Coffee Roasters in Porto, originally operating under the name Luso Coffee Roasters before rebranding around 2017 to 2018 when the company relocated from outside the city to a roastery on Rua do Rosario in central Porto, with a second location on Rua do Duque de Loule adding further presence in the city. Amorim holds three master's degrees including one in coffee and teaches roasting courses at university level, and he is one of the founders and instructors of abcoffee, Porto's first SCA approved coffee school, credentials that make him one of the most academically qualified roasters working in Portugal. The team expanded with the addition of Gianpiero Zignoni from Vernazza Coffee Roasters and David Coelho from 7g Roaster, bringing expertise in marketing, business development, and client relations that complements Amorim's roasting and education background. Senzu's philosophy is to roast according to the roots not the rules, letting each coffee's origin dictate its perfect profile, and the roastery's Experimental Series pushes processing boundaries with offerings like a Pink Bourbon co fermented with dehydrated coconut and coconut water and a coffee anaerobically fermented for 144 hours then sun dried for thirty days with lemon peel. All coffees are roasted to order for peak freshness and every bean is fully traceable to its dedicated producer, sourced from Bolivia, Kenya, Panama, Ethiopia, and other origins and served through brewing methods including V60, Kalita, and batch brew at the Bird of Passage specialty coffee shop where the roastery operates from the back with an open patio.