BRAZIL BRONZE CLOUD

🇧🇷 Origin: Brazil
⛰️ Altitude: 800–1,200 MASL
🌱 Farm: Various Farms
👨🌾 Producer: Smallholder Farmers
🌿 Variety: Bourbon, Mundo Novo, Catuai & Other Traditional Varieties
☀️ Process: Natural
✨ Taste Notes: Nectarine, Walnut, Caramel, Dark Chocolate

About This Specialty Coffee

Brazil Bronze Cloud is a beautifully balanced Brazilian coffee cultivated by dedicated smallholder farmers across multiple regions of Brazil. Rather than originating from a single estate, this coffee is a carefully selected blend of traditional Brazilian coffee varieties, including Bourbon, Mundo Novo, and Catuai, creating a cup that reflects both diversity and craftsmanship.

Each variety contributes its own unique character. Bourbon brings sweetness and delicate acidity, Mundo Novo enhances body and structure, while Catuai adds consistency and balance. Together, these cultivars create a harmonious profile known for richness, sweetness, and a smooth finish.

Processed using the natural method, the coffee cherries are dried slowly with the fruit intact, allowing sugars to develop deeply within the bean. This process enhances sweetness, body, and complexity while preserving Brazil’s signature comforting character.

In the cup, expect a velvety and smooth texture, layered with the sweetness of caramel, richness of dark chocolate, and comforting walnut undertones, gently elevated by a subtle hint of nectarine brightness.

☕ A timeless Brazilian expression — comforting, balanced, and effortlessly enjoyable in every sip.

COLOMBIA CAMPO HERMOSO LYCHEE CO-FERMENT

🇨🇴 Origin: Colombia – Circasia, Quindío
🌱 Farm: Campo Hermoso
⛰️ Altitude: 1,750–1,900 MASL
👨🌾 Producer: Edwin Noreña
🌿 Variety: Caturra
☀️ Process: Honey, Co-Ferment
✨ Taste Notes: Lychee, Peach Marmalade, Green Tea, Rose

About This Specialty Coffee

Nestled in the mountains of Circasia, Quindío, Finca Campo Hermoso has become a benchmark of innovation and precision in Colombian specialty coffee. Guided by the expertise of Edwin Noreña, the farm is internationally recognized for pioneering advanced fermentation techniques that elevate flavor complexity while preserving clarity and balance.

This exceptional Caturra lot is harvested only at peak ripeness, when cherries exceed 23° Brix, ensuring maximum sweetness and flavor concentration. Following harvest, the cherries undergo a carefully controlled fermentation process designed to enhance both fruit intensity and aromatic elegance.

After an initial water soak, the coffee enters a co-fermentation stage, where flavor development is guided slowly and precisely. Once depulped, with 100% of the mucilage retained, the beans undergo a second anaerobic honey hydro-fermentation, during which dehydrated lychee is introduced to naturally amplify sweetness and enrich the coffee’s tropical aromatic profile.

In the cup, expect a bright and refined experience, opening with juicy lychee sweetness and delicate rose florals, beautifully layered with the soft richness of peach marmalade. Elegant green tea notes provide balance and freshness, creating a profile that feels vibrant, silky, and beautifully structured.

The mouthfeel is smooth and honey-like, with a medium body and a clean, lingering finish that leaves gentle tea-like elegance and subtle fruity sweetness on the palate.

COLOMBIA CAMPO HERMOSO WATERMELON CO-FERMENT

🇨🇴 Origin: Colombia – Circasia, Quindío
🌱 Farm: Campo Hermoso
⛰️ Altitude: 1,750–1,900 MASL
👨🌾 Producer: Edwin Noreña
🌿 Variety: Caturra
☀️ Process: Honey, Co-Ferment
✨ Taste Notes: Watermelon, Nectarine, Bubble Gum

About This Specialty Coffee

Nestled in the mountains of Circasia, Quindío, Finca Campo Hermoso is renowned for pushing the boundaries of coffee innovation while preserving elegance and balance in every cup. Led by Edwin Noreña, the farm has become internationally recognized for its precision fermentation techniques and exceptional specialty coffee craftsmanship.

This carefully cultivated Caturra lot is harvested only at peak ripeness, with cherries reaching 23° Brix or higher to ensure optimal sweetness and flavor concentration. After a brief water soak, the cherries undergo a controlled fermentation process that enhances aromatic complexity and fruit expression.

The coffee is then depulped while retaining 100% of its mucilage, before entering a second anaerobic honey hydro-fermentation stage. During this process, dehydrated watermelon is introduced, naturally intensifying the coffee’s sweetness and infusing the cup with a vibrant tropical character and playful complexity.

In the cup, expect a bright and juicy profile, led by refreshing watermelon sweetness and vibrant nectarine-like fruitiness. A nostalgic bubble gum sweetness adds playful character, creating a unique and expressive cup that feels lively yet refined.

The mouthfeel is silky and honey-smooth, supported by a medium body and balanced sweetness. The finish is clean, lingering, and delicately fruity, leaving behind soft tropical notes and a refined sweetness that stays pleasantly on the palate.

☕ A playful yet refined co-ferment — juicy, tropical, and irresistibly expressive, crafted with Campo

CHERRY CANDY BLEND

🌍 Origin: Colombia & Ethiopia
⛰️ Elevation: 1,550 MASL
🌱 Producer: Cooperative
🌿 Variety: Red Bourbon, Caturra
☀️ Process: Co-Fermented, Natural
✨ Taste Notes: Cherry, Dark Chocolate, Black Fig

About This Special Blend

Cherry Candy Blend is a vibrant and expressive fusion of two iconic coffee origins — the lush mountains of Colombia and the ancient coffee forests of Ethiopia. Carefully crafted as a signature house blend, this coffee celebrates the harmony between sweetness, fruit complexity, and layered depth.

Colombian coffees contribute a smooth body, sweetness, and comforting richness, while Ethiopian beans introduce lively fruit character, delicate florals, and bright complexity. Together, they create a cup that is bold yet balanced, playful yet refined — designed to deliver a memorable and consistent coffee experience.

Processed through a combination of co-fermented and natural methods, this blend develops an intensely fruity and syrupy profile. The result is a cup bursting with candied cherry sweetness, followed by the jam-like richness of black fig, and finished with the comforting depth of dark chocolate.

Expect a juicy, vibrant mouthfeel with a lightly funky character that adds complexity and intrigue. Layers of sweetness unfold with every sip, offering a textured and dynamic experience that feels both playful and sophisticated.

ETHIOPIA GUJI HAMBELA WAMENA

🇪🇹 Origin: Ethiopia – Guji, Hambela Wamena
⛰️ Altitude: 1,900 – 2,200 MASL
🌱 Farm: Buku Sayisa
👨🌾 Producer: Aklilu Kassa Chirrisa
🌿 Variety: Heirloom
☀️ Process: Natural
✨ Taste Notes: Blueberry, Plum, Rose, Cola

About This Specialty Coffee

Grown in the breathtaking highlands of Hambela Wamena in Ethiopia’s renowned Guji Zone, this exceptional coffee thrives at elevations of 1,900–2,200 MASL, where cool mountain temperatures and fertile soils create ideal conditions for slow cherry maturation and remarkable flavor development.

Produced by Aklilu Kassa Chirrisa at Buku Sayisa Farm, this lot showcases the beauty of traditional Ethiopian heirloom varieties, cultivated in a naturally biodiverse environment. Through the natural process, coffee cherries are carefully dried with the fruit intact, allowing sugars and fruit characteristics to deeply infuse the beans, resulting in a vibrant and expressive cup.

In the cup, expect a juicy and fruit-forward experience, led by vibrant notes of blueberry and ripe plum, delicately layered with elegant floral hints of rose. A gentle cola-like sweetness adds richness and complexity, creating a beautifully structured profile with a smooth, syrupy body and lingering finish.

As the coffee cools, deeper sweetness unfolds, revealing a refined balance between fruit, florality, and sweetness — vibrant yet composed, complex yet approachable.

ETHIOPIA GUJI SHAKISO HOQATA RESERVE NATURAL

🇪🇹 Origin: Ethiopia – Guji, Shakiso, Oromia
⛰️ Altitude: 1,900–2,200 MASL
🌱 Farm: Hoqata
👨🌾 Producer: Nardos Coffee
🌿 Variety: Heirloom
☀️ Process: Natural
✨ Taste Notes: Black Tea, Brown Sugar, Nectarine, Prune

About This Specialty Coffee

Cultivated in the celebrated Shakiso region of Guji, Ethiopia, Hoqata Reserve Natural is grown in nutrient-rich volcanic soil at elevations of 1,900–2,200 MASL, where cool mountain air and high altitude encourage slow cherry maturation and exceptional flavor clarity. This renowned terroir produces coffees admired for their vibrancy, elegance, and layered complexity.

Produced by Nardos Coffee at Hoqata Farm, this lot features traditional Ethiopian heirloom varieties — indigenous cultivars naturally shaped through generations of biodiversity. Known for their expressive aromatics and refined fruit character, these heirloom coffees showcase the unmistakable beauty of Ethiopian coffee.

Carefully processed using the natural method, the coffee cherries are slowly sun-dried with the fruit intact, allowing sweetness and complexity to fully develop within the bean. This process enhances body, fruit richness, and aromatic depth while preserving the coffee’s lively structure.

In the cup, expect an elegant balance of brown sugar sweetness, juicy nectarine brightness, and deep prune-like richness, beautifully complemented by the refined structure of black tea. Delicate layers of ripe fruit and soft florals unfold as the coffee cools, while a silky, syrupy mouthfeel creates depth and texture.

The finish is clean, smooth, and gently lingering, leaving behind a refined sweetness with soft tea-like elegance.

INDONESIA TEMANGGUNG ANAEROBIC HONEY

🇮🇩 Origin: Indonesia – Temanggung
⛰️ Altitude: 1,400 MASL
👨🌾 Producer: Reza Nurullah
🌿 Variety: Kartika, Line S, Typica
☀️ Process: Anaerobic Honey
✨ Taste Notes: Concord Grapes, Caramel, Peanut Butter

About This Specialty Coffee

Sourced from the scenic highlands of Temanggung, Indonesia, this distinctive coffee is produced by Reza Nurullah and highlights the remarkable character of Kartika, Line S, and Typica varieties. Grown at 1,400 MASL, the region’s fertile volcanic soil and cool mountain climate contribute to a cup rich in sweetness, structure, and complexity.

Carefully crafted using the anaerobic honey process, this coffee undergoes an innovative post-harvest technique designed to elevate its flavor profile. After hand-picking, the cherries are washed and pulped, leaving a layer of sticky mucilage on the beans. They are then sealed for 72 hours of anaerobic fermentation, allowing natural sugars and fruit characteristics to intensify in a controlled oxygen-free environment.

Following fermentation, the beans are slowly sun-dried to achieve optimal moisture content, preserving clarity and balance while enhancing sweetness and texture.

In the cup, expect a rich and expressive experience, where juicy concord grape sweetness takes the lead, layered beautifully with comforting caramel richness and a creamy peanut butter finish. The profile is vibrant yet balanced, offering gentle acidity, a syrupy mouthfeel, and a smooth lingering sweetness.