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455 products
โ Cotton Candy Dripbags
Quantity: 10 dripbags per box
Origin: Colombia
Process: Anaerobic with Fruits
Altitude: 1400โ1600 meters
Variety: Blend
Flavor Notes:
Indulge in the whimsical sweetness of cotton candy, complemented by subtle fruity undertones and a smooth, creamy finish.
Processing Details:
This coffee undergoes a meticulous processing method:
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24-hour pre-fermentation in sealed plastic bags
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24-hour aerobic fermentation in cherry
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Depulping followed by a 5-day anaerobic fermentation with dehydrated, ground fruits
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10-day mechanical drying with a 5-day stall to enhance flavor retention
Brewing Instructions:
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Boil water to 90โ96ยฐC (195โ205ยฐF).
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Open the drip bag and hang it over your cup.
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Slowly pour hot water over the grounds, ensuring even saturation.
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Allow the coffee to drip through completely.
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Remove the bag and enjoy your freshly brewed cup.
Experience the delightful fusion of classic coffee richness with a playful cotton candy twist.
Pirates of Coffee โ MAGIC POTION ESPRESSO
๐ดโ ๏ธ A Mystical, Sweet, & Intensely Layered Espresso Experience
Step into the alchemistโs lab with Magic Potion Espresso, a spellbinding Colombian honey-cultured coffee crafted to enchant your senses. With its vibrant sweetness, fermented complexity, and velvety texture, this brew is pure espresso sorcery โ perfect for those who seek bold flavors and magical depth in every cup.
๐ฟ Origin: Colombia
๐ฌ Process: Honey Culturing
๐ซ Variety: [Insert variety if known]
โ Flavor Notes: [e.g. Strawberry, vanilla, floral tones, panela sweetness]
๐ Brew Method: Best for Espresso & Filter
What Makes It Special?
๐งช A Honey Culturing Process That Casts a Flavor Spell
This unique process blends traditional honey processing with advanced culturing techniques, encouraging vibrant fermentation and exceptional sweetness. The result? A cup bursting with syrupy magic, bright fruit, and elegant depth.
๐ซ An Espresso with Mystique & Power
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Bursting fruit notes like [e.g. ripe berries or stone fruit] bring a dynamic punch
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Subtle florals & spice add aromatic complexity
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A long, honeyed finish coats your palate like a potion brewed by ancient baristas
๐ฅ Bold for Espresso, Beautiful as Filter
Though designed for espresso, Magic Potion thrives in filter methods too โ revealing hidden notes and smooth transitions between sweet and tart.
Transparency Report
๐ Single Origin: Colombia
๐ฑ Process: Honey Culturing
๐ฅ Roast Profile: Medium
๐ฐ Format: Whole Bean
Brewing Recommendation
โก Espresso: Expect a velvety, fruit-laced shot with balanced acidity and lingering sweetness
โ Filter: Explore its layered personality in a clean, juicy brew that evolves as it cools
๐ธ Product photo is illustrative; each bag is uniquely marked by the pirates' journey
An experimental, elegant, and unforgettable espresso โ Magic Potion is your ticket to a caffeinated fantasy world. Just one sip and youโll believe in magic. ๐งโ๏ธ๐๐ฏโ๐ดโ ๏ธ
**Nana Coffee โ Kyoho Bourbon Blend (Drip Bag)
๐จ๐ด Colombia โ Fruity, Spirited & Convenient**
Enjoy the unique flavors of Nana Coffeeโs Kyoho Bourbon Blend in a convenient single-serve drip bag. Sourced from Colombia and processed using Yeast & Anaerobic fermentation, this coffee delivers sweet, smooth, and complex notes of Kyoho grapes with subtle whiskey-like undertones. Omni-roasted to bring out its full character, this drip bag is perfect for a quick, flavorful cup anywhere.
๐ฟ Origin: Colombia
๐ฌ Process: Yeast & Anaerobic
๐ Taste Notes: Kyoho Grape, Whiskey
๐ฅ Roast Level: Omni Roast
โ Format: Drip Bag (Single Serve)
What Makes It Special?
The Kyoho Bourbon Blend drip bag captures the vibrant, fruit-forward notes and refined complexity of this specialty coffee:
๐ Sweet Kyoho grape flavors
๐ฅ Subtle whiskey-like undertones
โจ Smooth, balanced, and aromatic
๐ฟ Long-lasting, refined finish
Why Youโll Love It
โ๏ธ Single-serve drip bag for convenience without compromising flavor
โ๏ธ Unique Kyoho grape and whiskey aroma
โ๏ธ Processed with Yeast & Anaerobic fermentation for depth and complexity
โ๏ธ Omni-roasted for versatile brewing โ hot or cold
โ๏ธ Produced by Nana Coffee Roasters to Specialty standards
Brew Experience
Drip / Pour Over: Sweet, fruity, aromatic, and complex
Espresso-style (if desired): Smooth, layered, with whiskey-like notes
Anytime: Convenient, flavorful, and sophisticated
ย
Caramel flavored coffee capsules, offering a flavor experience that balances the sweetness of caramel with the intensity of coffee.
๐ Nebo โ Uraga (Ethiopia)
English Description
Discover the floral elegance of Ethiopia.
Nebo โ Uraga (Ethiopia) is a microlot from the highlands of Gujiโs Uraga district, an area renowned for producing some of the most expressive Ethiopian coffees. Grown at high altitudes and nurtured in rich volcanic soils, this coffee showcases the signature brightness, florality, and complexity that Ethiopia is celebrated for.
โ Cup Profile
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Flavor Notes: Jasmine, bergamot, ripe peach, honey sweetness
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Acidity: Lively citrus-like, tea-like clarity
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Body: Light to medium, silky and clean
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Finish: Long, floral, and refreshing
๐ Origin Details
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Country: Ethiopia
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Region: Uraga, Guji Zone
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Altitude: 1,900 โ 2,200 masl
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Variety: Heirloom / Landrace (mixed local varieties)
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Process: [Natural or Washed โ confirm Neboโs version]
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Producer: Smallholder farmers in Uraga
๐ Why Itโs Special
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From one of Ethiopiaโs most prized terroirs, GujiโUraga.
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Exceptional floral aromatics and delicate fruit sweetness.
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Carefully roasted by Nebo Specialty Coffee to highlight clarity and balance.
Standout Coffee- Gentle Washed Sidra by Augusto Ortega, Huila, Colombia - Capsules
AED 80.00
Unit price perStandout Coffee- Gentle Washed Sidra by Augusto Ortega, Huila, Colombia - Capsules
AED 80.00
Unit price per๐ฟ Gentle Washed Sidra โ Capsules
๐ Origin & Producer
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Producer: Augusto Ortega
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Region: Huila, Colombia
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Variety: Sidra
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Process: Washed
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Format: Capsules (Compatible with [Nespressoยฎ / specify system])
โ๏ธ Process Details
The Sidra variety is carefully handpicked at peak ripeness, ensuring only the highest-quality cherries are selected. After pulping, the beans undergo a washed process designed to highlight clarity, sweetness, and floral complexity. The coffee is then dried slowly to preserve its delicate aromatic structure.
๐ Cup Profile
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Aroma: Floral & delicate
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Flavor Notes: Gentle sweetness, tropical fruit nuance, clean finish
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Acidity: Bright yet balanced
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Body: Silky, light, refined
A capsule designed for those who appreciate elegance and clarity in every sip.
๐ Backstory
Augusto Ortega, a dedicated producer from Huila, Colombia, is recognized for his meticulous approach to growing and processing the rare Sidra variety. His coffees have been praised for their refined character, balancing tropical sweetness with delicate floral notes.
โจ Gentle, elegant, and perfectly crafted for capsule brewing โ bringing the complexity of specialty Sidra to your daily routine.
๐ฑ Origin & Farm
Cultivated in the lush highlands of Guatemala, this lot comes from El Morito, a renowned farm situated at elevations between 1,800 and 2,000 meters above sea level. The farm is known for its meticulous agricultural practices and dedication to quality. With a strong focus on biodiversity and long-term soil health, the environment is carefully preserved to support both sustainable farming and exceptional cup profiles.
๐พ Varietal & Processing
This micro-lot features the Pacamara variety, celebrated for its large bean size and complex, expressive flavor. The coffee is fully washed, with mucilage thoroughly removed before drying. This traditional method enhances the cup's clarity, structure, and vibrancy, allowing the intrinsic qualities of the variety to shine.
๐ฝ๏ธ Tasting Profile & Cup Notes
The cup delivers a dynamic and elegant experience. Expect notes of red apple, juicy mango, and floral honey, supported by hints of cocoa nib and orange zest. The acidity is bright and layered, while the body is velvety and full. A clean structure and lingering sweetness create a sophisticated and balanced finish, with subtle complexity unfolding in every sip.
๐ฏ Roasting & Brewing
Roasted with a gentle curve using a light air-based profile, typically around 8 minutes with a 50โ55 second development time to preserve sweetness and aromatics.
Recommended V60 Recipe:
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Dose: 15g
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Water: 240g at 91ยฐC
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Brew time: 2:30โ3:00
Also ideal for batch brewing with slight adjustments to grind and water ratio.
๐ Sustainability & Legacy
El Morito has earned a respected place in Guatemalaโs specialty coffee scene through its commitment to quality, innovation, and environmental care. The farm emphasizes sustainable practices, including reforestation initiatives and organic waste composting, helping ensure a regenerative future for both land and livelihood.
In a Cup
A refined and complex profile driven by ripe fruit, florals, and depth. The combination of red apple, mango, and cocoa is elevated by a silky texture and radiant acidity. A long, honeyed finish rounds out a cup thatโs as structured as it is satisfyingโideal for both thoughtful sipping and competition-quality brewing.
Gardelli โ Elvis Tineo (Peru)
Introduction
Introducing Elvis Tineo from Peru, a beautifully crafted single-origin coffee brought to you by Gardelli Specialty Coffees. This coffee is a result of the collaboration with Elvis Tineo, a skilled farmer dedicated to producing high-quality beans in the Puno region. Elvisโ coffee stands out for its bright, juicy acidity, combined with rich and complex flavors that transport you to the heart of Peruโs finest terroirs. A perfect choice for coffee enthusiasts who seek vibrant, yet well-rounded cups.
Coffee Profile
- Producer: Elvis Tineo
- Country: Peru
- Region: Puno
- Altitude: 2000-2200 masl
- Varieties: Bourbon, Caturra, and Typica
- Process: Washed
- Roast Profile: Light to medium roast, designed to highlight the delicate acidity and bright fruit notes
- Net Weight: 250g
- Packaging: Box + Vacuum pack
- Roasted On: Customised solid-drum roaster
Flavor Notes
- Primary Flavors: Red Berry, Citrus, Honey, Floral
- Aroma: Sweet, with hints of floral notes and a subtle honey sweetness
- Taste: Bright citrus acidity followed by a smooth honey sweetness and a gentle floral finish, creating a well-balanced and vibrant cup
- Body & Finish: Medium body with a silky mouthfeel and a clean, refreshing finish
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g (40 TDS) at 94ยฐC
- 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 94ยฐC
- Filter: Stagg [X] Fellow
- Brew Time: 2:20 minutes
- Brew Strength: 1.50 TDS
Why Choose Gardelli โ Elvis Tineo (Peru)?
Elvis Tineo from Peru offers a vibrant, juicy cup with a beautifully balanced flavor profile. The bright acidity from the citrus notes pairs perfectly with the honey sweetness and floral undertones, making it a dynamic and refreshing coffee that excels as a filter brew or espresso.
ย
THEย VARIETY
CATUAI
Catuai is a cross between highly productive Mundo Novo and compact Caturra, bred by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil in 1949. It was released in 1972 after pedigree selection (selection of individual plants through successive generations) and is widely cultivated up to this date.ย
Outside of Brazil, it was first introduced in Guatemala in 1970, even before the release in Brazil. Currently Catuai accounts for around 20% of the country's coffee total production.ย
It is also widely cultivated in Honduras, where it was introduced in 1979 after extensive tests by Instituto Hondureรฑo del Cafรฉ (IHCAFร). It was released commercially in 1983, after IHCAFร selected two lines for planting. In Honduras today, Catuai accounts for nearly half of the Arabica coffee in cultivation. Researchers at IHCAFร are actively engaged in breeding with Catuai and creating hybrid crosses between Catuai and Timor Hybrid lines.
Catuai is also economically important in Costa Rica, where a yellow-fruiting Catuai was introduced in 1985, and its descendants have spread widely through the country.ย
It has a negligible presence in other Central American countries.ย
The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced - it can be planted at nearly double the density compared to other varieties. Because of this characteristic, the introduction of Catuai partly led to the intensification of full-sun coffee cultivation in Central America in the 1970s and 1980s. The plantโs shape also makes it relatively easy to apply pest and disease treatments. It is characterised by great vigour and low height, while it is less compact than Caturra. There are yellow-fruited and red-fruited types, with numerous variation at present. Catuai's downside is that it is highly susceptible to coffee leaf rust.
ย
PACHE
Pache is a natural mutation of the Typica variety related to a single gene that causes the plant to grow smaller (dwarfism), which allows it to be planted more densely and achieve higher yields. The variety was discovered in 1949 in Guatemala on the Brito farm in Santa Cruz Naranjo, Santa Rosa. From there it was selected through mass selection: a group of individuals were selected based on their superior performance, seed from these plants was bulked to form a new generation, and then the process was repeated. Mass selection took place across private farms in Guatemala, and from there spread to other regions and countries.
THE FERMENTATION PROCESS
Washed coffees showcase solely the bean. They let you taste you whatโs on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.
During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placingย ย it under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the beds for drying.
Bwenda, Lot 682
Cup Notes: Cherry Tomato, Almond, Caramel
Recommended for: Espresso & Filter
Delight in the vibrant complexity of Bwenda coffee, where sweet floral aromas blend seamlessly with the rich flavors of ripe cherry and blueberries. Balanced with a smooth citrus acidity, this coffee promises a layered and satisfying experience with every sip.
Freshly Roasted: Roasted to order every Monday, Wednesday, and Friday to ensure peak freshness. (Whole beans only)
Origin:
- Producer: Smallholder Farmers
- Region: Nyamagabe, Rwanda
- Altitude: 1700 masl
- Process: Classic Washed, Raised Beds
- Variety: Red Bourbon
Our Story: Bwenda, led by Bernard Uwitije, is a symbol of Rwandaโs dedication to quality coffee production. From small beginnings in Nyamagabe, Bernard established a sustainable and successful coffee processing business, delivering microlots that showcase the rich heritage of Rwandan coffee.
The process of this coffee starts with a good selection of ripe cherries. They are then bagged and sealed to begin anaerobic fermentation. This first stage is followed by an oxidation process, in which the bags are opened and the cherries are placed in open plastic containers to be in contact with oxygen until the fermentation reaches the desired temperature, and the process ends with a thermal shock by placing the cherries in cold water before drying. The coffee enters the drying room for 15 to 18 days and is inoculated with the Pura Cepa's consortium of microorganisms to enhance the desired flavour and aroma. It is then left to dry until the desired moisture content is reached.
A cup that feels like an indulgent dessert in itselfโdecadent, rich, and unmistakably inspired by its name,ย Strawberry Brownie.
Sweet, sun-ripened strawberry notes unfold first, bright and fragrant, then slowly melt into layers of deep chocolate and warm fudgy brownie aromas. Beneath this harmony lies a subtle trace of toasted hazelnut, adding depth and elegance, followed by a gentle, velvety creaminess that rounds every sip.
The cup is both lively and smooth: a fusion ofย bright berry acidityย andย rounded, dessert-like sweetness, wrapped in a plush, silky body. Each layer reveals more nuance, showcasing the expressive flavor development born from theย thermal shock fermentation, where vibrant fruit character and rich cacao tones intertwine with striking clarity.
A comforting yet sophisticated profileโplayful like a dessert, polished like a fine specialty coffee.
ย
Bundle a Machine with a Grinder โ Get an Exclusive Price
Pair any espresso machine with a compatible grinder and unlock a special bundle price. Designed to give you the optimal grind and perfect extraction โ every time.
AED 50.00
Unit price perAED 50.00
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