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278 of 452 products
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
-
Water: 240g at 91ยฐC
-
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.
**Pirates of Coffee โ GUMMY (Decaf) ๐ดโ ๏ธ
A Wildly Flavorful, Candy-Like Colombian Decaf**
Tasting Notes:
Gummy Cola Bottles โข Strawberry โข Cherry โข Cognac
Cup Score: 87.75 โ
Decaf Gummy is part of our Loco Series โ a collection dedicated to celebrating the bold, experimental, and downright crazy-good coffees emerging from Colombia. This series highlights the forward-thinking producers who are pushing the global coffee industry into a new era of innovation.
At the heart of this coffee is Granja Paraรญso 92, a farm renowned for its cutting-edge fermentation techniques and meticulously controlled processing. Their scientific approach consistently delivers explosive flavor profiles that taste anything but decaf.
Our previous release from this farm, El Paraรญso 92 Gold, became one of our most requested coffees โ and Gummy (Decaf) is poised to follow in its footsteps.
Why This Coffee Stands Out
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A decaf that tastes like fruit-infused gummy candy
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Vibrant layers of strawberry and cherry
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A subtle cognac-like warmth adds complexity
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Clean, sweet finish with a bright, playful character
Process & Origin
๐จ๐ด Origin: Colombia
๐ฌ Producer: Granja Paraรญso 92
๐งช Process: Innovative Controlled Fermentation (Decaf)
๐ฅ Roast: Medium / Filter-Focused
A deliciously wild, candy-sweet, and deeply memorable decaf โ Gummy proves that Colombian innovation has no limits. ๐ฌโ๐ดโ ๏ธ
Kiboko โ Ethiopia Limu
Origin: Limu, Oromia Region, Ethiopia
Variety: Heirloom
Process: Natural
Roast Level: Medium
Description:
Immerse yourself in the elegant complexity of our Ethiopia Limu, a single-origin gem celebrated for its full-bodied, winey character and refined balance. Cultivated in the lush Oromia region of southwestern Ethiopia, this heirloom Arabica thrives beneath a canopy of natural shade, where fertile soil and ideal altitude create the perfect conditions for exceptional quality and depth.
Each cherry is meticulously handpicked and naturally processed to preserve the coffeeโs vibrant fruit tones and layered aroma. The result is a cup that opens with bright, juicy acidity and a velvety mouthfeel, revealing notes of tart pear, winey undertones, and a subtle clove spice that lingers elegantly on the palate.
Roasted in small batches to highlight its distinctive terroir, Ethiopia Limu embodies the artistry and authenticity of East African coffee at its finest. Whether enjoyed as a filter brew, espresso, or long black, it offers a sophisticated drinking experience that delights both connoisseurs and everyday coffee lovers alike.
Tasting Notes: Winey โข Pear โข Clove
Experience: A full-bodied, aromatic cup that combines fruity brightness with refined spice and exceptional balance.
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Panama โ Hacienda La Esmeralda, El Velo Geisha Lot 29-60-625
Introduction
Discover an exquisite Geisha from the legendary Hacienda La Esmeralda, sourced from the renowned El Velo Farm. This exceptional lot is a blend of high-performing Geisha natural microlots, carefully processed to highlight delicate florals, vibrant fruitiness, and subtle spice notes. The natural processing ensures a balanced, sweet, and elegant cup, making it a perfect choice for those who appreciate complex, refined flavors.
Coffee Profile
- Producer: Hacienda La Esmeralda
- Country: Panama
- Region: Boquete
- Farm: El Velo
- Altitude: 1600โ1800 masl
- Variety: Geisha
- Process: Natural
- Roast Profile: Light to medium, enhancing the clarity and complexity of Geishaโs signature floral and citrus notes
- Net Weight: 100g
- Packaging: Box + Vacuum pack
Flavor Notes
- Primary Flavors: Jasmine, Blackberry, Lemongrass, Orange, White Rose, Hibiscus
- Aroma: Elegant floral bouquet with hints of citrus zest and berries
- Taste: Bright and lively, with a mix of jasmine and white rose florals, followed by juicy blackberry and orange, and a lemongrass-hibiscus finish
- Body & Finish: Light and silky with a clean, lingering sweetness
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 15g
- Grind Size: Medium-fine
- Water: 250g at 94ยฐC
- Filter: Cafec Abaca+
- Brew Time: 2:20 minutes
Flat-Bottom Brewer (e.g., Kalita or Stagg X):
- Coffee: 15g
- Grind Size: Medium
- Water: 250g at 94ยฐC
- Filter: Stagg [X] Fellow
- Brew Time: 2:15 minutes
Why Choose Hacienda La Esmeralda, El Velo Geisha?
This Geisha from Hacienda La Esmeralda is a masterpiece, offering a unique combination of floral elegance, juicy fruit, and delicate spice. The natural process brings out a sweet yet balanced cup that is both powerful and delicate, making it an unforgettable experience for coffee lovers. Whether enjoyed as espresso or filter, this Geisha is a true showcase of Panamaโs world-class coffee craftsmanship.
STORY BEHIND
Hacienda La Esmeralda is the epicenter of the rediscovery of the Geisha variety and the subsequent fascination the Specialty Coffee industry has had with the variety. In 2004, the Peterson family decided to separate lots based on their location on the farm, and kept them separated throughout processing. By doing so, the Petersons were able to isolate the cup profile of the Geisha variety, with the juicy acidity and multi-layered aromatics that Geisha has to offer. While it is common practice today, this decision to separate lots was progressive and experimental at the time.
Due to the high premium these coffees garner during auctions, Hacienda La Esmeralda is able to pay its harvesters three times the typical wage, ensuring a good standard of living as well as the highest quality work.
By carefully dividing each lot as it is picked, specific clusters of trees are targeted during the harvest, building unique microlots for the most quality-conscious buyers. La Esmeralda's industry-leading environmental sustainability practices and support for employees and their families have made us proud to partner with the Peterson family for many years.
El Velo is one of the newest of Hacienda La Esmeraldaโs farms, purchased in 2012. This 50-hectare farm is the only one where the flat landscape allows a more uniform pattern of cultivation in rows. The farm is planted with Geisha and Catuai varieties, as well as with smaller lots of exotic varieties like Laurina, Pacamara and SL-34. Additionally, there are some 400+ other accessions, which are part of Esmeraldaโs research initiatives and which were obtained from CATIE.
The farm is planted from 1,650 to 1,900 masl, although the nature reserve continues up the mountain all the way to 2,900 masl, and it is home to the famous Quetzal and other endangered birds.ย
THEย VARIETY
Rare, exclusive and fetching a heavy price tag, Geisha is often associated with coffees from Panama, while, in fact, the cultivation of the Geisha varietal began there as late as in the 1960s.
Geisha is an original variety of coffee that was discovered in the 1930s in the mountains around the Southwestern town of Geisha, Ethiopia. Geisha trees grow tall and can be distinguished by their beautiful elongated leaves. The quality of this coffee can be drastically improved when grown at extremely high elevation.
The Geisha revolution brought about an intense search for Geisha among coffee buyers and a primal pilgrimage to Ethiopia to find the source of that flavour. The roads those buyers travelled brought them to a wood in far western Ethiopia near a small town called Geisha in the forests where coffee was born and still grows wild.
Geisha 1931 comes from this place.
Its name reflects the place and year it was collected by scientists who fanned out on a research expedition in Ethiopia to catalogue its coffee varieties.
ย
THE FERMENTATION PROCESS
During drying, a natural fermentation process occurs.
Coffee enzymes experience a fermentation produced by the yeast and bacteria that breaks down the sugars in the mucilage.
Pirates of Coffee โ Ethiopia 74158 (Arbegona Boreta, Daye Bensa)
๐ดโโ ๏ธ A Rare & Exquisite Ethiopian Coffee from The Lost Treasures Series
We are excited to introduce another stunning Ethiopian coffee from Daye Bensa for 2024. This rare 74158 varietal, grown in the high-altitude region of Arbegona, Sidama, offers a silky-smooth body, remarkable complexity, and a refined clarity that unfolds layered and elegant flavors in every sip.
๐ฟ Origin: Ethiopia โ Arbegona Village, Sidama
๐ฌ Process: Washed
๐ซ Variety: 74158
โ Flavor Notes: Jasmine, tangerine, white tea, sugar cane, dried peach, mixed berries, strawberry
๐ Cup Score: 88.25
โก Brew Method: Filter & Espresso
What Makes It Special?
๐ Sourced from One of Ethiopiaโs Highest-Growing Regions
Grown at 1,920 - 2,230 MASL, Arbegona Boreta is located in one of the highest-altitude coffee farms in Ethiopia, allowing the coffee to develop extraordinary clarity, acidity, and layered complexity.
๐ฌ Meticulous Washed Processing for Refined Flavor
- Cherries are sorted by density & quality before flotation in large water tanks.
- After flotation, beans are dried on African raised beds with mesh nets, rotated every 30 minutes for even drying and controlled fermentation.
- Drying lasts 12-15 days, followed by resting in warehouses to enhance flavor development.
๐ Bright, Juicy & Silky Flavor Profile
- Floral jasmine & delicate white tea notes create an elegant aroma.
- Juicy fruit flavors of tangerine, dried peach, and strawberry bring a vibrant sweetness.
- A smooth, sugarcane-like sweetness rounds out the finish, with a silky, juicy mouthfeel.
๐ฅ Part of The Lost Treasures Series
This coffee is part of our Lost Treasures collection, featuring unique and rare varietals. If youโve loved Shantawene, Treasure of Hamasho, Rumudamo, or Treasure of Hamasho Anaerobic, this coffee is your next must-try.
Transparency Report
๐ Single Origin: Ethiopia โ Arbegona Village, Sidama
๐ฑ Producer: Daye Bensa
๐ Altitude: 1,920 - 2,230 MASL
๐ฅ Roast Profile: Light/Medium
๐ฐ Format: Whole Bean
๐ Cup Score: 88.25
Brewing Recommendation
โ Best enjoyed as a filter coffee (V60, Chemex, Kalita Wave) to highlight its bright acidity, floral complexity, and silky texture.
โก Also a fantastic espresso, delivering a delicate, tea-like shot with vibrant fruit and floral notes.
๐ธ Product photo is illustrative; each package is unique
A bright, floral, and elegant Ethiopian coffeeโtruly a Lost Treasure waiting to be discovered! โจโ๐ดโโ ๏ธ
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
Pirates of Coffee โ MERLOT ESPRESSO: Ethiopia Anaerobic Natural
๐ดโ ๏ธ A Boozy, Berry-Laced, & Bold Ethiopian Espresso Adventure
Get ready to sip on a treasure soaked in mystery and ripe red fruits. Merlot Espresso is a lush and winey Ethiopian anaerobic natural that bursts with juicy berries, velvety florals, and a deep, fermented complexity. Itโs the espresso equivalent of a pirateโs nightcap โ wild, rich, and dangerously smooth.
๐ฟ Origin: Ethiopia
๐ฌ Process: Anaerobic Natural
๐ซ Variety: Ethiopian Heirloom
โ Flavor Notes: Merlot wine, blackberry, rose, cherry liqueur
๐ Brew Method: Best for Espresso & Experimental Filter
๐ท What Makes It Special?
๐ Anaerobic Fermentation, Ethiopian-Style
This coffee undergoes an oxygen-free fermentation that intensifies fruit character and brings a boozy, wine-like twist โ enhancing Ethiopiaโs natural berry brilliance with a refined funk.
๐ Like Espresso Dipped in Red Wine
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Blackberry and cherry liqueur coat the tongue with rich fruit
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Rose florals float gently above the juicy depth
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Merlot-like body and a long, warming finish bring elegance and intrigue
๐ฅ Crafted for Espresso, Crazy Good in Filter Too
Merlot shines in tight espresso shots โ thick, juicy, and clean โ but when brewed as filter, the florals bloom and fruit becomes ethereal.
๐ Transparency Report
๐ Single Origin: Ethiopia
๐ฑ Region: [Can be updated if known, e.g. Guji or Sidama]
๐๏ธ Altitude: 1,900โ2,200 MASL
๐พ Varietal: Ethiopian Heirloom
๐ฅ Roast Profile: Medium
๐ฐ Format: Whole Bean
๐ดโ ๏ธ Brewing Recommendation
โก Espresso: Best pulled short and sweet โ think fruit syrup meets wine reduction
โ Filter: For those who like their florals with a boozy kick, Merlot sings with pour-overs too
๐ธ Product photo is for representation only โ each bag carries the signature of rogue fermentation
A decadent, fruit-saturated espresso with wine-like depth and floral finesse โ Merlot Espresso is the perfect storm of elegance and chaos. Raise your demitasse and toast to the wild side. ๐ท๐ซ๐นโ๐ดโ ๏ธ
Pirates of Coffee โ Costa Rica Villa Sarchi (La Ele Estate)
๐ดโโ ๏ธ A Rare & Fruit-Packed Costa Rican Treasure
Introducing a rare Villa Sarchi varietal from La Ele Estate, located in the high-altitude micro-region of Bajo Canet, Tarrazรบ. Grown at 1,259 - 1,500 MASL, this coffee thrives in nutrient-rich volcanic soils, creating a dense, fruit-forward cup with vibrant acidity and deep complexity.
๐ฟ Origin: Costa Rica โ Bajo Canet, Tarrazรบ
๐ฌ Process: Natural
๐ซ Variety: Villa Sarchi
โ Flavor Notes: Ripe kiwi, red apple, dark chocolate, black plum, candied cherry, cacao nib
๐ Cup Score: 89.25
โก Brew Method: Filter & Espresso
What Makes It Special?
๐ฑ Cultivated with Passion at La Ele Estate
Co-owned by Mr. Alberth Monge, a new-generation coffee producer, La Ele Estate represents dedication, innovation, and a deep love for specialty coffee. Located in one of the highest-altitude micro-regions in Tarrazรบ, this farm benefits from volcanic soil, cool temperatures, and expert natural processing, resulting in unmatched complexity and balance.
๐ A Rare & Exceptionally Processed Villa Sarchi
This unique coffee variety undergoes a meticulous natural drying process, enhancing its fruit-forward sweetness, dense body, and rich chocolate undertones.
๐ A Jammy, Vibrant Flavor Experience
- Juicy kiwi & crisp red apple acidity bring brightness.
- Black plum & candied cherry add deep, fruity sweetness.
- Dark chocolate & cacao nib provide a smooth, lingering finish.
๐ฅ Part of The Lost Treasures Series
This coffee is part of our Lost Treasures collection, featuring rare and extraordinary coffees. La Ele Estateโs Villa Sarchi is a standout example of Costa Ricaโs finest craftsmanship.
Transparency Report
๐ Single Origin: Costa Rica โ Bajo Canet, Tarrazรบ
๐ฑ Producer: La Ele Estate
๐ Altitude: 1,259 - 1,500 MASL
๐ฅ Roast Profile: Light/Medium
๐ฐ Format: Whole Bean
๐ Cup Score: 89.25
Brewing Recommendation
โ Best enjoyed as a filter coffee (V60, Chemex, Kalita Wave) to highlight its bright fruit notes and refined sweetness.
โก Also excellent as an espresso, delivering a juicy, layered shot with a silky chocolate finish.
๐ธ Product photo is illustrative; each package is unique
A rare and vibrant Costa Rican coffee, crafted with passion and precisionโa true Lost Treasure! ๐๐ซโโจ๐ดโโ ๏ธ
Pina Colada - Specialty Premium Coffee
- Origin: Colombia
- Processing Method: Anaerobic with Coconut and Pineapple
- Elevation: 1700-2000 meters
- Variety: Castillo
- Flavor Notes: Coconut, Pineapple, Tropical Fruits, Lemon, Nutmeg
- Rating: 87.5
Flavor Profile
Rich notes of coconut and pineapple combine with tropical fruits, zesty lemon, and a hint of nutmeg for a unique and refreshing taste experience.
Recommended Brewing Method
Best enjoyed with a V60 dripper, delivering a clean, bright, and fruity cup perfect for those who love a refreshing and tropical coffee.
Additional Details
This exceptional specialty coffee from Colombia, innovatively processed with anaerobic fermentation and infused with coconut and pineapple, highlights its vibrant tropical character.
- Grown at high altitudes for optimal quality.
- Rated 87.5, making it an ideal choice for coffee enthusiasts seeking a sweet and exotic flavor journey.
Take a sip and enjoy a tropical getaway in every cup with Pina Colada Coffee!
๐ฑ Origin & Farm
Grown by sixth- and seventh-generation producers on the slopes of Poรกs and Barva volcanoes at elevations of 1,540 to 1,720 meters above sea level. The estate dedicates a large portion of its landโover 1,500 hectaresโto rainforest conservation, maintaining biodiversity and ecological balance alongside high-quality coffee cultivation.
๐พ Varietal & Processing
This micro-lot features the SL28 variety, a rare selection in the region known for its expressive flavor profile and vibrant acidity. It is processed using a fully washed method, where the mucilage is completely removed prior to drying, ensuring clarity and brightness in the cup.
๐ฝ๏ธ Tasting Profile & Cup Notes
The cup offers a vibrant sensory experience, with notes of golden apple, red cherry, dark plum, and grape. Hints of sugar cane and pu-erh tea provide sweetness and depth. The acidity is gentle, balanced, and lively, while the body is smooth, juicy, and syrupy. Layers of lemon candy, black cherry, and green apple round out the complexity with a clean, articulate finish.
๐ฏ Roasting & Brewing
Typically roasted using an air-bath technique with an 8-minute profile and 55-second development to accentuate sweetness and structure, resulting in a light roast.
Recommended V60 Recipe:
-
Dose: 15g
-
Water: 240g at 91ยฐC
-
Brew time: 2:30โ3:00
Also performs well in batch brew with slight adjustments to ratio and grind.
๐ Sustainability & Legacy
The producers have a longstanding legacy in coffee cultivation dating back to the 1840s. Their commitment to sustainability is reflected in their farming approach, which prioritizes ecological responsibility and rainforest preservation, ensuring long-term environmental health and quality production.
In a Cup
A juicy, fruit-forward profile with clarity and finesse. Apple, cherry, and plum dance on a tea-like backbone, supported by gentle acidity and a silky texture. The finish is clean, sweet, and refreshingโoffering a sophisticated and memorable cup.
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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