200g
500g
1kg
$19.00
200g
500g
1kg
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Ethiopia Mewa Nensebo:
West Arsi | Fully Washed
Experience the crisp, mist-covered highlands of Ethiopia with our latest offering from the Mewa Nensebo Washing Station. Grown at elevations reaching up to 2,000 M.A.S.L., this coffee is a testament to the morning mists of the West Arsi region that foster slow cherry maturation and amplify the vibrant, clean acidity found in every cup.
This selection is produced by dedicated smallholder farmers who cultivate "garden farms," growing coffee alongside staple crops like enset to ensure land health and food security. The result is a meticulously handpicked and processed coffee that highlights the best of the JARC 74110 and 74112 varieties.
Profile & Tasting Notes
Roast: Medium-Light
Flavour notes: Mandarin, White Florals, Peach tea, Honey
Origin Details
• Region: Nensebo, West Arsi, Ethiopia
• Station Manager: Habib Ali
• Processing: Fully Washed & slow-dried on raised beds
• Altitude: 1,800 – 2,000 M.A.S.L.
• Varietal: JARC 74110 & 74112
Brewing Recommendation: This washed coffee’s clarity and floral complexity shine exceptionally well in both pour-over and espresso methods, delivering a cup that is as refreshing as the landscape from which it originates.
Enjoy!
200g
500g
$22.00
200g
500g
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Ethiopia Doora Bona
Bona Zuria, Sidama | Natural Process
Discover the exceptional heights of the Sidama highlands with this limited Grade 1 lot from Bona Zuria. Grown at staggering elevations between 2,250 and 2,300 meters, the cool temperatures and thin air allow coffee cherries to mature slowly, concentrating an intense, layered sweetness within every bean.
Produced by local smallholder farmers who tend "garden coffee" on steep, fertile slopes, these cherries are delivered to the Bona Station. There, Doora Coffee oversees a meticulous natural process, where hand-sorted cherries are dried in thin layers on raised African beds. Regular turning ensures even moisture and preserves the clarity and textural depth that defines this world-class origin.
Profile & Tasting Notes
Roast: Medium-Light roast
Flavour notes: Raspberry Cream, Mango, Apricot, Floral, Silky.
Origin Details
• Origin: Bona Station, Bona Zuria, Sidama, Ethiopia
• Producer: Smallholder farmers; processed by Doora Coffee
• Variety: JARC 74158
• Process: Natural (Dried on raised beds)
• Elevation: 2,250 – 2,300 M.A.S.L.
Brew method:
Recommended for both pour over and espresso.
This Sidama Natural represents the pinnacle of contemporary Ethiopian coffee, offering a beautiful balance of vibrant fruit, intense floral aromatics, and a signature silky texture.
Enjoy!
$35.00
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Finca Las Flores [Thermal Shock Yeast Anaerobic Natural]
Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Natural
Tasting Notes: Rose, Grape, Strawberry Yogurt, Passion Fruit, Skittles, Plum Wine
The Extraordinary Processes:
Thermal Shock – Elevating Coffee to a Competitive Level. The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.
This natural process emphasizes intense fruit-forward flavors and a vibrant cup profile that truly stands out, making it a favorite among those pushing the boundaries of coffee expression. Cherries are hand-selected at peak ripeness, boasting Brix levels between 24 and 26. They then undergo 48 hours of oxidation in plastic tanks, with fermentation leachates recirculated to ensure a controlled environment and consistent monitoring of Brix and pH levels. The process concludes with traditional natural sun drying, allowing the inherent sweetness and vibrancy to concentrate, resulting in a rich and complex cup.
