*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.
Flavour notes: Blueberry, White peach, Darjeeling tea, Floral honey
Roast: Filter - Light
Producer: Felipe Arcila
Process : Natural Extended Fermentation
Varietal: Yellow Gesha
This coffee is a 91 points nanolot grown by Felipe Arcila at the farm Jardines Del Eden (Garden of Eden).
Gesha is originally from Ethiopia and cherries usually ripen to be red. Out of 1000 Gesha trees, occasionally trees producing yellow cherries appear, and these are called Yellow Gesha. Geshas grow well at an altitude of above 1850 MASL as the higher-altitude and longer maturation process leads to more complex sugar formation, yielding complex flavours. We really enjoyed this soft, sweet and complex coffee from Cofinet and hope to share it with you.
Enjoy!
Recipes:
Filter: 1:16 (96 Deg C)
*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.
Flavour notes: Strawberry, Peach, Milk chocolate
Roast: Filter - Light
Producer: Ninety Plus Coffee Estate
Process : Anaerobic Natural
Varietal: Geisha
Altitude: 1,200 to 1,550 MASL
Score: 90+pts
In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.
Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.
Recipes:
Filter: 1:16 (96 Deg C)
*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.
Roast: Omni - Light ~ Medium
Flavour notes: Grape Nerds, Chocolate, Blood Orange
Process : Natural
Varietal: Caturra
This coffee is produced by ASOPEP, an association of growers in Planadas, Tolima committed to quality and minimising environmental damage due to coffee production. They have certified almost 100% of their members as organic. Also, the coop runs workshops at their labs every weekend for young people to learn how to cup. There is a huge desire among many young people in Planadas to learn this skill. ASOPEP association is composed of 175 coffee farming families. The Tolima region is one of Colombia's most productive coffee-growing regions and is renowned for the quality it produces.
Enjoy!
Recipes:
Espresso 1:2.25
Aeropress: 1:16 (93 Deg C)
Cold Brew 1:8 (Medium to coarse grind)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
*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.
Roast: Espresso - Medium ~ Light
Flavour notes: Strawberry, Cherry, Soft florals, Cocoa nibs
Producer: Elto coffee farm, Bensa-Sidama
Process : Natural
Della is the name of the Micro lot which was harvested and processed at Elto Coffee's farm.
Growing at an elevation of 1,900 to 2,000m, this coffee was organically grown, benefitting from deep volcanic soils and traditional cultivation methods before being carefully processed and dried on raised beds.
We got a really sweet, elegant cup of red fruits and soft florals on filter and red berries and cocoa as a milk based drink.
Enjoy!
* We roast on order every Mondays and Thursdays. 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.
Flavour notes: Dark Berries, Mandarin, Cacao, Figs & Honey
Producer: 20 Small farm producers in Tablon de Gomez, Nariñó
Process : Washed
Varietal: Castillo & Caturra
Altitude: 1,800 to 2,100 MASL
Score: 85+pts
The town of El Tablon is known for its “Mystical stone statues” from pre-columbian era and other archeological sites. Until recently, the region was affected by conflict from FARC activity. The region is known for the most exceptional microlot coffees and has potential to grow further with peace and stability returning to the region.
This Colombian is comprised of only 85+ points beans (Cupped and scored separately from each farm) and has beautiful aromas of dark cherry, mandarin like acidity, honey-like sweetness. We recommend it for both milk/black espresso, aeropress and filter!
Recipes:
Espresso 1:2.25
Filter: 1:16 (93 Deg C)
Aeropress: 1:16 (93 Deg C)
Signature Gift box includes: Featured Set
- Nimbus Blend 200g
- Cumulo Blend 200g
- Iridescent Blend 200g
- Brewing guide booklet
Nimbus Blend
Flavour notes: Chocolate, Hazelnut Overtone, Hint of tropical berries and fruits, Sweet caramel finish
Espresso Roast - Medium
Composition: Brazil Cerrado, Ethiopia Sidamo
Our darkest blend.
Intense, very sweet but yet with a touch of fruitiness to balance everything.
This is a super easy-going blend for those who likes low acidity, heavier bodies but still want some complexity. We recommend this for any espresso based drinks, milk cold brew
.
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Cumulo Blend
Flavour notes: Chocolate, Hazelnut Overtone, Smooth Body, Berries, Caramel
Espresso Roast - Medium
Composition: Brazil Cerrado, Colombia Gaitania (Seasonal)
Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy body, along with caramel-like sweetness and a hazelnut overtone. We recommend it for anything that goes with milk!
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Iridescent Blend
Flavour notes: Wild Berries, Peach, Bergamot, Tea-like, Milk Chocolate
Omni Roast - Light - Medium
Composition: Colombian Gaitania Washed & Ethiopia (Seasonal)
Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and cold brews, use it for any brew methods that suits your fancy!
* 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.
*We roast on order every Mondays and Thursdays. 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.
Packed in 200g Cannister
Roast: Med-Light
Flavour notes: Winey, Vanilla, Papaya, Ripe Peach, Lemon Candy, Cacao nibs
Origin: Uraga, Guji, Ethiopia
Producer: SNAP Exporters, on behalf of 450 small holder farms. (Sourced by our partners: Nordic Approach)
Process : Anaerobic Natural
Varietal: Wolisho & Dega
Altitude: 2,400 MASL
Score: 88 pts
An experimental coffee that’s Winey, Bright and Funky from renown SNAP Specialty Coffee in Ethiopia on behalf of small farm holders.
After picking the ripe cherries, farmers from the Raro village deliver the ripe cherries at the wet mill, where cherries are sorted in a floating tank.
This unique process starts with the cherries that are taken to African drying beds where they are put inside plastic bags and left to ferment for 48 hours. Here the natural fermentation breaks down the sugar in the coffee cherries, producing lactic acid, carbon dioxide and other unique flavour compounds.
Recipes:
Filter: 1:15 (93 Deg C)
Espresso: 1:2.25 (93 Deg C)
*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.
Flavour notes: Wild Berries, Peach, Bergamot, Tea-like, Milk Chocolate
Omni Roast - Light - Medium
Composition: Colombian Gaitania Washed & Ethiopia (Seasonal)
Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and coldbrews, use it for any brew methods that suits your fancy!
Recipes:
Espresso 1:2.5
Filter/Aeropress: 1:16 (93 Deg C)
Cold Brew: 1:8 (Medium to coarse grind)
*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.
Roast: Espresso - Medium
Flavour notes: Milk Chocolate, Nutty, Black Cherry, Citrus ~Sweet & Complex
Process : Washed
Producer: NKG group
Varietal: Typica, Bourbon, Caturra and Catuai
Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.
Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.
Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.
We love Guatemalan coffee for its richness and complexity. It makes a really delicious espresso based drink. Enjoy
Recipes:
Espresso 1:2.25
Aeropress: 1:16 (93 Deg C)
Cold Brew 1:8 (Medium to coarse grind)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
*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.
Flavour notes: Rich and smooth - Dark Chocolate, Brazil Nuts, Smooth and Creamy Body, Caramel, Dried Fruits.
Espresso Roast - Medium
Composition: Brazil Cerrado Natural, Colombia Supremo South Tolima
Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy-drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy/creamy body, along with caramel-like sweetness, a hint of fruitiness, and a nutty overtone. We recommend it for anything that goes with milk!
Recipes:
Espresso 1:2.25
Aeropress: 1:16 (93 Deg C)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
*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.
Flavour notes: Graham crackers, Black Forest Cake, Caramel
Espresso Roast - Medium
Composition: Brazil Cerrado Natural, Ethiopia (Seasonal)
Chocolaty, sweet but with a touch of fruitiness to balance everything. Reminds of having a black forest cake. This is a super easy-going blend for those who like a touch of acidity, smooth-bodied but still want some complexity. We recommend this for any espresso-based drinks, milk cold brew
.
Recipes:
Espresso 1:2.25
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
Aeropress: 1:16 (93 Deg C)
*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.
Roast: Espresso - Medium
Flavour notes: Milk Chocolate, Hazelnuts and Caramel
Producer: NKG Stockler
Process : Natural
Varietal: Mundo Novo, Catuai & Bourbon
Altitude: 800 to 1,250 MASL
Cerrado is a huge region in Brazil, meaning “savanna” or central plateau. It is a major powerhouse in coffee production and some of the best coffee in Brazil come from the region. Our Cerrado is a medium roast that makes a super solid espresso. It has softer body than normal brazilians, with notes of chocolate and hazelnuts and a sweet lingering caramel finish. We recommend it for both milk/black espresso, aeropress and cold brews!
Recipes:
Espresso 1:2.25
Aeropress: 1:16 (93 Deg C)
Cold Brew 1:8 (Medium to coarse grind)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
*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.
Flavour notes: Clean and balanced - Tangerine, Black Berries, Chrysanthemum tea
Roast: Med-Light
Origin: Mahembe Wash Station, Nyamasheke, Rwanda
Producer: Justin Musabyiama (Sourced by our partners: Nordic Approach)
Process : Washed
Varietal: Bourbon
Altitude: 1,900 MASL
Score: 87.5pts
Mahembe is a privately owned washing station, owned by Justin Musabyimana who also grows his own coffee. Justin grew up in the local area and, after moving away for some time, decided to come back home and invest in the community by building a wet mill on his father’s coffee plantation.He has an 8-hectare farm of his own, and buys cherries from the surrounding smallholders. This area is not as well known for quality coffees as some other parts of Rwanda, but has great altitudes and an increasing number of farmers growing coffee at the higher altitudes.
We have found this coffee to be unique, with differences from other coffees in Rwanda in general, and with great potential.
Justin’s organized operations, plus the work he is doing on the ground to improve quality, gives great results in the cup.
Recipes:
Filter: 1: 15 - 16 (95 Deg C)