Black Knight - Pineapple Flavor Coffee

Overview

Experience the tropical charm of the Black Knight Pineapple coffee blend, a harmonious fusion of exotic fruits like pineapple, kiwi, and coconut, with vibrant coffee flavors sourced from Colombia. This blend is perfect for those seeking a fruity and refreshing coffee experience.

Product Details

• Weight: 250 grams
• Altitude: 2150 meters above sea level
• Process: Natural
• Origin: Valle del Cauca, Colombia

The beans undergo meticulous natural processing, ensuring their flavor retains the sweet and tangy notes of tropical fruits. This coffee blend promises a full-bodied, aromatic brew with hints of pineapple and kiwi sweetness complemented by a creamy coconut finish.

Brewing Guides

• V60 Filter Recipe:

  • Time: 2:40 minutes
  • Temperature: 89°C
  • Grind Size: Medium-Fine
  • Coffee-to-Water Ratio: 1:15 to 1:20

• Espresso Recipe:

  • Time: 33 seconds
  • Temperature: 89°C
  • Coffee Dose: 18 grams
  • Yield: 36 ml

• Cold Filter Recipe (Iced V60):

  • Brew Time: 1:45 minutes
  • Coffee-to-Water Ratio: 1:45
  • Ice: 170 grams

Enjoy a versatile coffee blend tailored for different brewing methods to match your preferences, whether hot or cold.

Flavor Notes

• Pineapple
• Kiwi
• Coconut

Pirates of Coffee – MELONFIZZ
Colombia Nitro Fermentation

Origin: Risaralda, Santa Rosa de Cabal, Colombia
Farm: La Riviera Farm
Producer: Julio Madrid
Varietal: Caturra
Altitude: 1,700 masl
Process: Nitro Fermentation
Roast: Light / Medium
Format: Whole Bean
Brew Method: Filter / Espresso

Cup Score: 88.00 ☕

Tasting Notes:

• Winter Melon

• Fuzzy Peach

• Sparkling Kiwi

• Gummy Apple Rings

• Honeydew

Profile:
MELONFIZZ is part of the LOCOMELON Series, a sub-series within the LOCO lineup dedicated to spotlighting Colombia’s most innovative processing methods. This coffee embodies creativity and experimentation, offering a sparkling, fruit-driven cup with candy-like sweetness. Expect juicy melon and stone fruit tones balanced with playful confectionary notes, pushing the boundaries of what Colombian coffee can be.

BUGAN – RIO BRILHANTE (BRAZIL)

Why you might like it:

Rio Brilhante from Brazil is a coffee that beautifully showcases the full-bodied richness and earthy sweetness characteristic of Brazilian beans. With a smooth, velvety texture and a well-rounded profile, this coffee offers a satisfying balance of chocolatey, nutty, and caramelized flavors. It’s a coffee that wraps the palate in warmth, providing a comforting experience in every sip.

This coffee’s complexity lies in its subtle undertones—notes of roasted hazelnut, dark chocolate, and brown sugar all come together to create a harmonious cup. The finish is clean, with a mild sweetness that lingers, making it an ideal choice for those who appreciate a more grounded, classic coffee flavor.

Tasting Notes:

🔹 Dark Chocolate & Cocoa
🔹 Roasted Hazelnut
🔹 Brown Sugar Sweetness
🔹 Smooth & Clean Finish

Origin & Process:

• Region: Cerrado Mineiro, Brazil

• Farm: Finca Rio Brilhante

• Producer: [Producer's Name]

• Variety: Bourbon, Mundo Novo

• Altitude: 1,000–1,200 MASL

• Process: Pulped Natural

Best Brewing Methods:

Espresso | French Press | Drip Coffee

Spojka – Bach

🇨🇷 Costa Rica

Immerse yourself in the harmonious complexity of Spojka Bach, a Costa Rican coffee that strikes the perfect balance between vibrant fruit and smooth sweetness. This coffee delivers a refined, expressive cup, making it an ideal choice for those who appreciate a rich and elegant brew.

🌿 Origin: Costa Rica
🔬 Process: Anaerobic Honey
🫘 Variety: Caturra & Catuai
☕ Flavor Notes: Red apple, honey, almond, and bright citrus with a smooth body
📈 Score: 87

What Makes It Special?

Like a beautifully composed symphony, Spojka Bach delivers a well-orchestrated flavor profile with bright citrus acidity, sweet honey notes, and a nutty finish.

🎶 Anaerobic Honey Process:
This coffee undergoes a special anaerobic fermentation process, where the beans are fermented in sealed, oxygen-free tanks to develop a deeper, more complex profile. The honey processing method allows some of the coffee’s natural sugars to remain during drying, enhancing its sweetness and body.

🌞 Slow Drying & Careful Storage:
After fermentation, the beans are slow-dried on raised beds for 15-20 days, preserving their delicate fruit notes and clean acidity. They are then stored in GrainPro bags for added freshness and stability.

Brewing Recommendation

☕ Best enjoyed as a filter brew, where its clean flavors and bright acidity shine.
⚡ Also makes a delightful espresso, offering a bright, smooth, and well-rounded experience.

Product Details

📦 Type: Roasted Coffee, Arabica
⚖ Weight: 200 g
📸 Product photo is illustrative; each package is unique

A perfect symphony of flavors—rich, refined, and unforgettable! 🎼✨

Pirates of Coffee – ELIXIR: Colombia Honey Culturing

Origin: Risaralda, Santa Rosa de Cabal, Colombia
Farm: La Riviera Farm
Producers: Julio César Madrid & Andrés Julio Quiceno
Varietal: Castillo
Altitude: 1,700 masl
Process: Honey Culturing
Roast: Espresso

Cup Score: 88.50 ☕

Tasting Notes: Red Grape, Red Bull, Fruit Loops, Blueberry, Cherry Liqueur

Profile:
ELIXIR highlights the mastery of Julio César Madrid and Andrés Julio Quiceno at La Riviera Farm. Using meticulous Honey Culturing, this espresso bursts with bright, playful flavors—red grape, blueberry, and cherry liqueur mingle with a fun, candy-like note reminiscent of Fruit Loops and the energizing lift of Red Bull. Smooth, juicy, and layered, it delivers a unique, expressive cup that shines on its own or in milk-based drinks, making every sip a memorable adventure.

BLACK KNIGHT ROASTERY

Rozitta – Costa Rica

250g – Whole Bean Specialty Coffee

🌍 Origin

• Country: Costa Rica

• Region: Tarrazú, San José Province

• Altitude: 1,600–1,900 meters above sea level

• Climate: Cool tropical highlands with misty mornings and warm afternoons — perfect for slow cherry development and complex acidity.

🌱 Producer & Farm

• Producer: Smallholder farmers of Tarrazú

• Farm/Cooperative: Family-owned farms processed through regional micromills

• Farming Practices: Sustainable shade-grown cultivation, hand-harvesting, and environmentally conscious processing methods.

🍒 Varietal & Process

• Varietal: Caturra & Catuai

• Process: Honey Process

Processing Notes:

• Selective picking of ripe cherries

• Pulped with mucilage retained for extra sweetness

• Slow sun-drying on raised beds for controlled fermentation and flavor precision

☕ Tasting Profile

• Primary Notes: Pineapple, Raspberry, Cherry, Passion Fruit

• Supporting Notes: Lush tropical acidity, juicy red berries, subtle floral sweetness

• Mouthfeel: Silky, medium-bodied with a bright and refreshing finish

• Acidity: Vibrant, tropical, and juicy

• Sweetness: Syrupy and fruit-forward

📦 Harvest Info

• Harvest Season: December – March

• Altitude: 1,600–1,900 MASL

• Processing Location: Regional micromills, Tarrazú

🔧 Recommended Brewing

• Filter (V60 / Chemex / Kalita): Emphasizes exotic fruits and bright acidity

• Espresso: Bold and tropical — a syrupy shot with layers of fruit and tang

• Milk Pairing: Works well in small milk drinks (flat white, cortado), where fruit notes remain clear and vibrant

✍️ Roaster’s Note

Rozitta bursts with tropical intensity. From the highlands of Tarrazú, this honey-processed gem brings a vivid medley of pineapple, raspberry, cherry, and passion fruit — a cup that’s both vibrant and elegant. Crafted for the adventurous palate, it captures the essence of Costa Rican terroir through the lens of bold fruit expression.

BLACK KNIGHT ROASTERY
🖤 Unmask the extraordinary in every bean.

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.

Monteblanco, Lot 07-24-28

Cup Notes: Rose, Coconut, Pink Lemonade, Caramel, Maracujá
Recommended for: Espresso & Filter

An extraordinary coffee infused with dried coconut during a special anaerobic fermentation process, Monteblanco Lot 07-24-28 delivers an unforgettable cup. Experience bold fruity notes, balanced by the smoothness of caramel and tropical hints, for a truly unique coffee experience.

Freshly Roasted: Roasted to order every Monday, Wednesday, and Friday for maximum freshness. (Whole beans only)

Origin:

• Producer: Rodrigo Sánchez Valencia
• Region: Huila, Colombia
• Altitude: 1730 masl
• Process: Special Process, Raised Beds
• Variety: Purple Caturra

Our Story: Monteblanco farm, located in the stunning landscapes of Huila, Colombia, is known for producing exceptional coffee using sustainable methods. Owned by Rodrigo Sánchez Valencia, this family-run farm has perfected the art of coffee processing, including a unique fermentation process that enhances the natural flavors of this special lot.

Mzungu Project, 22/23 Crop

Cup Notes: Elderflower, Pineapple, Raspberry, Red Apple, Chocolate
Recommended for: Espresso & Filter

The most anticipated coffee is back! This latest Mzungu Project crop from Uganda offers an extraordinary taste experience. Intensely sweet and bursting with dark chocolate and fruity notes, thanks to an improved fermentation process, this unique lot represents the best of Ugandan specialty coffee.

Freshly Roasted: Roasted to order every Monday, Wednesday, and Friday for maximum freshness. (Whole beans only)

Origin:

• Producer: Francis Kipsang
• Region: Sipi Falls, Uganda
• Altitude: 1900-2000 masl
• Process: Gardelli Red
• Variety: SL28

Our Story: The Mzungu Project, initiated by Rubens Gardelli, revolutionized coffee farming in Uganda. This partnership with Francis Kipsang goes beyond just producing exceptional coffee—it has uplifted local communities and transformed lives. With Rubens’ unique fermentation technique, the “Gardelli Red” process, the Mzungu crop showcases an exceptional flavor profile that has earned global recognition.

Pirates of Coffee – MUNCHIE
Colombia Anaerobic Honey

Origin: Risaralda, Santa Rosa de Cabal, Colombia
Producer: Andrés Quiceno & Julio Madrid – La Riviera Farm
Varietal: Castillo
Altitude: 1,700 masl
Process: Anaerobic Honey

Cup Score: 88.50
Roast: Light / Medium
Brew Method: Filter
Format: Whole Bean

Tasting Notes:

• Cacao Buttercream

• Pineapple

• Coconut

• Strawberry Cheesecake

• Macadamia

• Marshmallow

Profile:
A vibrant Colombian coffee that delivers tropical brightness and creamy sweetness. Expect layers of pineapple and coconut, rounded by nutty macadamia and marshmallow softness, finishing with dessert-like notes of strawberry cheesecake and cacao buttercream.

Pirates of Coffee – Daye Bensa Hamasho
Origin: Ethiopia, Sidama
Process: Natural
Altitude: 2,000–2,300 masl

Description:
An expressive natural from the highlands of Sidama, Ethiopia. Bursting with orange blossom and jasmine tea aromatics, this cup unfolds into layers of raspberry jam and mandarin, finished with a gentle sugar cane sweetness. A delicate yet vibrant representation of Ethiopian terroir.

Tasting Notes: Orange Blossom • Raspberry Jam • Mandarin • Sugar Cane • Jasmine Tea