130- Coffee

Nebo- Thiriku (Kenya)

(0)

AED 65.00

Size

250g

Ander- Hand Brew Cocoa Beans – VIETNAM (dak lak)

Ander- Hand Brew Cocoa Beans – VIETNAM (dak lak)

(0)

AED 115.00

Standout Coffee- Anthem Savage Coffee Natural Gesha by Jamison Savage Panama

(0)

AED 200.00

Size

100g

Standout Coffee- Chorora Lactic CM Washed Sidra by Olinka Velez - Ecuador

(0)

AED 215.00

Size

250g

Father's- Filter -Tumba- (Rwanda)

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AED 88.00

Size

300g

April- Sustainable Profile Coffee - Costa Rica

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AED 85.00

🌱 Origin & Farm

Grown in the fertile highlands of Costa Rica, this lot reflects the country’s heritage of sustainable, high-quality coffee production. Cultivated at elevations between 1,400 and 1,800 meters above sea level, the farm balances traditional agriculture with modern ecological practices. With extensive native forest preservation and biodiversity corridors, the environment is protected while yielding exceptional coffees.

The producers emphasize soil regeneration, water conservation, and minimal chemical use—creating a resilient farming model rooted in both quality and environmental care.

🌾 Varietal & Processing

Featuring a high-performing heirloom or hybrid variety (often Caturra, Catuai, or SL28), this coffee is fully washed using Costa Rica’s signature clean water systems. The mucilage is thoroughly removed before drying, resulting in a cup with high clarity and defined character. The careful fermentation and drying processes enhance complexity while preserving balance.

🍽️ Tasting Profile & Cup Notes

A bright and structured cup with layers of citrus, red fruits, and delicate florals. Expect notes of mandarin orange, raspberry, and cane sugar, supported by a crisp acidity and silky mouthfeel. Hints of jasmine and cocoa add finesse, while a clean finish leaves a sweet and refreshing aftertaste. A well-rounded profile that’s both vibrant and elegant.

🎯 Roasting & Brewing

Roasted with a focus on sweetness and clarity, typically using a light to light-medium profile with a controlled development time to enhance complexity and mouthfeel.

Recommended V60 Recipe:

Dose: 15g
Water: 240g at 91°C
Brew time: 2:30–3:00

Also performs beautifully in flat-bed or immersion brewers with minor adjustments to grind and flow.

💚 Sustainability & Legacy

Costa Rica is a global leader in sustainable coffee production, and this farm exemplifies that legacy. From reforestation and shade-grown cultivation to eco-milling and renewable energy use, every step is designed to minimize environmental impact and uplift farming communities. Programs for education, health, and fair trade contribute to a holistic vision of sustainability that benefits both people and the planet.

In a Cup

Balanced, expressive, and environmentally conscious. This cup shines with vibrant fruit notes, floral undertones, and a clean, lasting sweetness. It’s a coffee that not only delivers exceptional flavor—but also represents a future-focused approach to agriculture and quality.

Gardelli - Red Ruby (Brazil)

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AED 88.00

April- Regessa - Ethiopia - Natural Krume 74158

April- Regessa - Ethiopia - Natural Krume 74158

(0)

AED 130.00

Gardelli- Kokeb Siwani,23/24 Crop (Ethiopia)

Gardelli- Kokeb Siwani,23/24 Crop (Ethiopia)

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AED 110.00

Ethiopia – Kokeb Siwani, Crop 23/24

Introduction

Step into the world of Ethiopia Kokeb Siwani, a natural-processed gem from the latest harvest. This coffee is a true sensory experience, offering a harmonious balance of floral, fruity, and tea-like notes. Every sip unveils a delicate yet complex flavor profile, making it a standout choice for those who appreciate clean, elegant, and expressive coffees.

Coffee Profile

Producer: Kokeb Siwani
Country: Ethiopia
Region: TBA (Exact Region Pending)
Altitude: TBA
Variety: Ethiopian Heirloom
Process: Natural
Roast Profile: Light to medium, highlighting the clarity of fruit and floral notes
Packaging: Box + Vacuum pack

Flavor Notes

Primary Flavors: Lavender, Peach, Black Tea, Cherry
Aroma: Floral and fruity, with hints of sweet spice
Taste: A delicate lavender floral tone, followed by juicy peach and ripe cherry, rounded out with a refined black tea finish
Body & Finish: Light to medium body with a smooth, tea-like mouthfeel and a clean, lingering finish

Brewing Recommendations

V60 (Conical Brewer):

Coffee: 17g
Grind Size: Medium-fine
Water: 250g at 94°C
Filter: Cafec Abaca+
Brew Time: 2:20 minutes

Flat-Bottom Brewer (e.g., Kalita or Stagg X):

Coffee: 17g
Grind Size: Medium
Water: 250g at 94°C
Filter: Stagg [X] Fellow
Brew Time: 2:15 minutes

Why Choose Ethiopia Kokeb Siwani, Crop 23/24?

This natural Ethiopian coffee is an exquisite representation of its origin, offering vibrant florals, juicy stone fruit sweetness, and a refined tea-like elegance. Its clean and well-balanced cup makes it an ideal choice for both espresso and filter brewing, ensuring a versatile and memorable coffee experience.

THE STORY BEHIND

We are delighted and proud to present you our new exquisite and unique signature lot - Kokeb Siwani, that will be, together with the Mzungu Project, the recurring feature of our offering.

Kokeb Siwani is Amharic for Stellar Swan. This name has been chosen by Rubens to reflect the two key features of this lot. First such feature is the origin - Ethiopia, the birthplace of Coffea arabica and, to this day, the home to some of the most outstanding coffee lots in the world. ’Stellar’ is the homage both to the star on Ethiopian national flag and a fitting description of many Ethiopian coffees. The swan is the symbol of Gardelli Specialty Coffees, the guarantee of quality and care and the expression of elegance we seek to bring in each cup.

Our aim with Kokeb Siwani is to bring to you the signature flavour profile of a classic natural Ethiopian coffee, with its fruity sweetness, crisp acidity, elegant flavours, and a clean finish. Over the years, natural Ethiopian lots from various producers have been a cornerstone of GSC's offerings. However, Rubens has noticed that finding lots of exceptional quality, processed using the classic natural method, has become increasingly challenging. As a result, he has made it his mission to seek out and deliver to you the best such lots he can find through collaboration with trusted producers and exporters, while also providing the comfort of a familiar, cherished taste, no matter what it takes.

The main reasons for the difficulty Rubens has encountered in sourcing classic dry-processed lots from Ethiopia are not related to natural causes - rather, they are to be sought in the trends in the specialty coffee market. Namely, anaerobic processing has been increasingly popular in the recent years. We surely love a cup of quality anaerobic, enjoyable in its extravagance. At the same time, Rubens believes this processing method has a downside of rendering a fairly standardised cup profile that obscures the origin of the beans, the varietal and terroir. In a quest to recover the appreciation for unique terroirs and for the age-old tradition of natural processing, we introduce this Signature Lot.

This year’s lot comes from Worka Wuri wetmill in Yirgacheffe. The mill processes cherries from around 650 local smallholder farmers who cultivate at elevations up to 2,100 masl. Worka Wuri has established itself a reputation for excellence, consistently producing some of the highest scoring Ethiopian coffees each season.
Worka Wuri washing station is located near the town of Gedeb, Gedeo zone, in Southern Ethiopia.
Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

THE VARIETY

Ethiopian heirlooms, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name "Ethiopian Heirloom" exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.

The local indigenous ‘heir-loom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.

THE FERMENTATION PROCESS

Shade grown, ripe cherries are delivered to the mill for careful sorting, where only the ripest cherries are selected.

The cherries are dried in the sun on raised African beds for approximately 12-15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process. During the day, the cherries are covered between 12pm and 3pm to protect them from sun damage and at night – from rainfall and moisture.

Once the coffee has dried to the right level, it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.

Gardelli- Gikomero (Rwanda)

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AED 85.00

Gardelli – Gikomero (Rwanda)

Introduction

Introducing Gikomero, a standout single-origin coffee from Rwanda, brought to you by Gardelli Specialty Coffees. Grown in the renowned Gikomero washing station in the Kigali region, this coffee offers a perfect balance of bright acidity, complex fruit notes, and floral undertones. It showcases the best of Rwandan terroir, making it an ideal choice for coffee lovers who appreciate vibrant, refined flavors with great clarity.

Coffee Profile

Producer: Gikomero Cooperative
Country: Rwanda
Region: Kigali
Altitude: 1600–2000 masl
Varieties: Bourbon, Jackson, and SL28
Process: Washed
Roast Profile: Light to medium roast, designed to enhance the clarity, acidity, and complexity of the coffee
Net Weight: 250g
Packaging: Box + Vacuum pack
Roasted On: Customised solid-drum roaster

Flavor Notes

Primary Flavors: Blackberry, Peach, Lemon, Jasmine, Honey
Aroma: Floral with a hint of fruitiness and a touch of sweet honey
Taste: Lively, bright acidity with prominent blackberry and peach notes, balanced by a smooth honey sweetness and a jasmine floral finish
Body & Finish: Light to medium body with a silky mouthfeel, offering a clean, crisp finish

Brewing Recommendations

V60 (Conical Brewer):

Coffee: 17g
Grind Size: Medium
Water: 250g (40 TDS) at 94°C
Filter: Cafec Abaca+
Brew Time: 2:30 minutes
Brew Strength: 1.48 TDS

Flat-Bottom Brewer (e.g., Kalita or Stagg X):

Coffee: 17g
Grind Size: Medium
Water: 250g (40 TDS) at 94°C
Filter: Stagg [X] Fellow
Brew Time: 2:20 minutes
Brew Strength: 1.50 TDS

Why Choose Gardelli – Gikomero (Rwanda)?

Gikomero is an outstanding coffee that offers an elegant and complex cup with a lively acidity and a rich, fruity profile. The combination of blackberry, peach, and jasmine creates a dynamic and refined experience, while the honey sweetness rounds out the flavors, making it perfect for both filter brewing and espresso.

THE STORY BEHIND

The Gikomero Washing Station was established in 2010 and became part of RTC’s supply chain (Rwanda Trading Company) in 2011

Located at an altitude of approximately 1600 masl, the washing station was purchased by RTC in 2012. As part of its efforts to support farmers in the rural areas of Kigali, RTC provides growers at Gikomero with direct access to a comprehensive agronomy training programme, which, in addition to good agricultural practices, includes financial literacy and record-keeping training.

Moreover, farmer groups are granted direct access to financing for agricultural inputs, school fee loans, and other incentives, fostering successful farming businesses and improving family well-being. Over the past three years, the washing station has distributed more than 200,000 coffee seedlings to local farmers, contributing to the rejuvenation of the supply chain. As these newly planted trees start producing, Gikomero expects an increase in coffee production in the coming years.

THE VARIETY

RED BOURBON
Red Bourbon is a variety native to East Africa, specifically to Ethiopia. It gets its name from the Bourbon island, now known as Réunion, where it was subsequently cultivated. However, its genetic origin can be traced back to Ethiopian coffee varieties. From Réunion, it was exported to other regions worldwide, including Latin America and other coffee-producing areas.

The name "Red Bourbon" originates from the bright red colour of the cherries, which sets it apart from other varieties. Its flavour profile is characterised by a harmonious combination of fruity notes, often reminiscent of berries, and a delicate floral aroma. It is also known for its bright acidity.

Typically cultivated at elevations ranging from 1,100 to 2,000 masl, this variety thrives in high-altitude regions where it develops its distinctive flavours.

THE FERMENTATION PROCESS

The harvested coffee is delivered to the station, where the cherries undergo a floating process to remove less dense fruits. They are then pulped using a three-disc Pinhalense pulper, before undergoing dry fermentation in tiled tanks overnight.

Following this stage, the coffee passes through grading channels, where it is thoroughly washed before being transferred to raised beds for the drying process, which lasts between 11 and 14 days.

The result is a coffee of exceptional quality, produced from the Red Bourbon variety, cultivated with great care and processed using methods that prioritise both quality and sustainability.

Gardelli- Los Angeles(El Salvador)

(0)

AED 95.00

Los Angeles – El Salvador
Cup Profile: Fig, Cherry, Dark Chocolate, Prune, Pineapple

Indulge in the exquisite Los Angeles, a specialty coffee from the Apaneca Ahuachapán region of El Salvador. Cultivated by Fincas Los Naranjos at elevations of 1,350 to 1,400 meters above sea level, this Pacamara variety undergoes a Classic Natural process using raised beds, resulting in a versatile and harmonious tasting experience.

Roasting & Availability
Each batch is meticulously roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. Coffees are freshly roasted to order on Monday, Wednesday, and Friday, with same-day shipping.

Gardelli Coffee

(Please note: Only whole beans are shipped.)

Brewing Recommendations
To fully appreciate the nuanced complexity of this lot, consider the following filter brewing methods:

V60 Style (Conical Brewer)

Coffee: 17g
Grind: Medium (e.g., Comandante 18 clicks)
Water: 250g at 90°C
Filter: Cafec Abaca+
Brew Time: 2:40 min
Final Strength: 1.46 TDS

Flat-Bed Brewer (e.g., Kalita, Stagg [X])

Coffee: 17g
Grind: Medium (e.g., Comandante 16 clicks)
Water: 250g at 90°C
Filter: Stagg [X], Fellow
Brew Time: 2:34 min
Final Strength: 1.49 TDS

Whether you prefer the clarity of a V60 pour-over or the balanced extraction of a flat-bed brewer, Los Angeles offers an immersive tasting experience that reflects the dedication of the smallholder farmers who meticulously cultivate each bean.

THE STORY BEHIND

Finca Los Angeles is a stunning farm planted exclusively with Pacamara, a variety celebrated for its complex and intense aromas. Located in the Ahuachapán mountain range in western El Salvador, this farm is part of the Fincas Los Naranjos group, led by Sigfredo Corado, a retired professor of agronomy.

The farm is managed through exceptional agronomic practices, including regulated shade from native species, soil enrichment through organic matter, and a strict no-herbicide policy, all of which contribute to a sustainable and balanced ecosystem.

Finca Los Angeles also participates in the Renacer Programme ("Reborn" in Spanish), which educates local producers about improving farm management practices through three annual modules focusing on the "4 R's": Right Source, Right Dose, Right Place, and Right Moment. These initiatives ensure both the environmental sustainability of the farm and its high productivity.

THE VARIETY

Pacamara is a hybrid created at the end of the 1950s in El Salvador by the Institute for Coffee Research (ISIC).

Created by crossing the Pacas variety (an El Salvadoran mutation of Bourbon) with Maragogype, it gets its name from the first four letters of each of its parents. Naturally, it possesses traits from both parents. Its relatively short stature and high productivity are inherited from the Pacas variety, and, like the Maragogype, Pacamara is known for its large cherries.

Pacamara tends to be more productive than the Maragogype and it is known to produce a pleasant cup. However, the variety is highly susceptible to coffee leaf rust.

The variety is not homogeneous, plants are not stable from one generation to another.

THE FERMENTATION PROCESS

The natural process is carefully defined based on the maturity classification and variety of the coffee cherries, ensuring optimal cup quality. Client preferences also influence the process, and only cherries classified as Category "A" with a Brix level above 19 are selected.

The process begins with flotation, where empty or overripe cherries are removed to prevent unwanted fermentation and off-flavours. The selected cherries are then placed in metallic hoppers, transferred to metallic carts, and taken to patios for pre-drying, where they are constantly moved for five days to avoid damage.

After this initial phase, the coffee is transferred to African beds in a two-level drying system. First, the cherries are placed in polypropylene sacks, weighed, and moved to the lower level of the drying beds for three to five days, reducing humidity to 20%.
Then, they are transferred to the upper level for eight to ten days, depending on sunlight, until they reach a final humidity of 10%.

Once dried, the coffee is stored in polypropylene sacks with GrainPro liners to prevent moisture reabsorption and preserve quality.
The following day, a 300g sample is taken from each sack for quality analysis before stacking the coffee by farm, variety, and process. Finally, the sacks are sealed, stacked on wooden pallets, covered with hessian sacks, and stored with dehumidifiers to maintain ideal conditions and prevent cup defects.