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173 of 452 products
Yemen โ Hozan | 250g
Cup Notes: Dark Cherry, Chocolate, Grape, Prune
Hailing from the storied coffee regions of Yemen, Hozan is a masterful expression of its unique terroir. Processed using a temperature-modulated anaerobic natural fermentation (DQ Process), this lot delivers a clean, balanced cup with exceptional depth and complexity. Layers of dark cherry, ripe grape, and rich chocolate unfold on the palate, accompanied by subtle hints of spice that enhance its lingering sweetness. Refined and vibrant, Hozan is a coffee that shines whether brewed as espresso or filter, offering an unforgettable tasting experience.
Brewing Suggestions: Perfect for espresso and filter.
Fatherโs Coffee โ CAFEINA ๐ง๐ท (Espresso Roast)
A Silky, Sweet, & Chocolate-Rich Espresso Delight
Dial into creamy comfort with CAFEINA, a Brazilian natural espresso roast built for sweetness, balance, and smooth satisfaction. With notes of milk chocolate, roasted nuts, and hints of dried fruit, this shot is mellow yet flavorful โ perfect for espresso lovers who crave depth without harshness.
๐ฟ Origin: Brazil
๐ฌ Process: Natural
๐ซ Variety: Mundo Novo, Catuai
โ Flavor Notes: Milk chocolate, hazelnut praline, dried fig, toffee
๐ Roast Level: Medium (Espresso Optimized)
๐ Brew Method: Best for Espresso, Moka Pot, Milk-Based Drinks
What Makes It Special?
โ๏ธ Naturally Sweet, Perfectly Balanced
Sun-dried Brazilian beans deliver a syrupy body and creamy sweetness with low acidity โ ideal for espresso extractions.
๐งก Crafted Specifically for Espresso Machines
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Velvety crema with chocolate-hazelnut warmth
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Smooth extraction with syrupy texture
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Rounded sweetness โ pairs beautifully with milk or shines solo
Transparency Report
๐ Single Origin: Brazil
๐ฑ Process: Natural
๐ฅ Roast Profile: Medium Espresso Roast
๐ฐ Format: Whole Bean
Brewing Recommendation
๐ฏ Espresso Machine: Rich and balanced with thick crema and chocolate sweetness
๐ซ Moka Pot: Comforting and bold โ a stovetop favorite
๐ฅ With Milk (Flat White, Latte): Nutty-chocolate base melts into silky sweetness
๐ธ Product image is illustrative; whatโs inside is 100% Brazilian comfort and chocolate magic.
CAFEINA (Espresso) is for the lovers of smooth shots, milk magic, and reliable daily deliciousness. ๐ซ๐ฐโ๐ง๐ท
ย
โ Man Vs Machine โ La Piragua (Geisha)
๐ Origin Details
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Country: Colombia
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Region: Palestina, Huila
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Farm: La Piragua
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Producer: Alexander Vargas
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Altitude: 1600โ1800 masl
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Varietal: Geisha
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Processing Method: Washed
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Roast Style: Omni (suitable for filter and espresso)
๐ธ Flavor Notes
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Floral: Elegant jasmine and white blossom
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Citrus: Bright lemon zest and bergamot
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Stone Fruit: Juicy peach and apricot
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Texture: Clean, silky, and vibrant
This Geisha delivers a refined, complex cup that showcases clarity and high-elevation freshness.
๐ฌ Processing Method
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Selective Harvesting: Only ripe cherries are handpicked.
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Two-Stage Fermentation:
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20 hours in cherry in closed containers.
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60 hours after depulping for enhanced complexity.
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Drying:
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Sun-dried on raised African beds for approximately 20 days.
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Target moisture content: 10%.
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๐จ๐พ Producer Insight
Alexander Vargas is a passionate grower with over two decades of experience in specialty coffee. On his farm, he operates a personal lab to experiment with fermentation and drying techniques, focusing on high-quality varietals such as Geisha and Pink Bourbon.
๐งช Brewing Recommendation (V60 Pour-Over)
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Dose: 18g
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Water: 300ml total at 95ยฐC
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Bloom: 60ml for 40 seconds
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Second Bloom: Additional 60ml with light agitation
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Final Pour: 180ml slow, circular pour
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Brew Time: 3โ4 minutes
Let the coffee rest 7โ14 days post-roast for optimal flavor development.
๐ฆ Packaging
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Whole beans
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250g resealable pouch with degassing valve to preserve aroma and freshness
๐ฟ El Socorro โ Guatemala โ Washed Yellow Bourbon
Origin:
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Farm: Finca El Socorro
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Region: Palencia, Guatemala
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Altitude: 1600โ1800m
Varietal:
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Yellow Bourbon
Processing Method:
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Washed (Fully Washed and sun-dried for exceptional clarity)
Sustainability Commitment:
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Winner of multiple Cup of Excellence awards for quality and sustainable practices
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Commitment to forest conservation, soil health, and ethical labor
Flavor Profile:
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Bright and juicy with yellow fruits (peach, apricot), honey sweetness, and floral hints
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Clean acidity, silky body, and crisp finish
Roast Level:
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Light to Medium (to highlight the varietalโs natural vibrancy)
Perfect For:
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V60, Chemex, espresso, or competition brewing
Awards:
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Cup of Excellence placements (multiple years)
Experience the pinnacle of Ethiopian coffee with Yirgacheffe Biloya, a world-renowned specialty coffee known for its vibrant flavors, floral aroma, and smooth finish. This exceptional 100% Arabica coffee is sourced from the Biloya region of Yirgacheffe, a place celebrated for producing some of the most exquisite beans in the world.
Tasting Notes
โจ Floral & Fruity โ Delightful hints of jasmine, bergamot, and citrus
๐ฏ Sweet & Smooth โ A touch of honey-like sweetness with a silky mouthfeel
๐ Balanced Acidity โ A bright, crisp profile with notes of stone fruits
Processing Method
๐น Washed (Fully Washed) โ This meticulous processing method enhances the coffeeโs clarity and brings out its lively, complex flavors.
Why Choose Yirgacheffe Biloya?
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Premium-Grade Beans โ Handpicked and carefully processed to ensure the highest quality.
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Ethically Sourced โ Supporting sustainable farming practices and local communities.
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Perfect for Various Brewing Methods โ Whether you love pour-over, Chemex, V60, or espresso, this coffee shines in every cup.
โ Savor the Essence of Ethiopia in Every Sip!
BUGAN โ CHIRILOMA (PERU)
Why you might like it:
This exceptional coffee from Chiriloma, Peru, is a true reflection of the regionโs rich agricultural heritage and dedication to quality. With its bright and vibrant acidity, it offers a complex cup full of nuances and depth. The flavor profile is well-balanced, combining floral and fruity notes with a silky smooth body that invites exploration with every sip.
The coffee opens with a gentle floral fragrance, which evolves into sweet, citrusy flavors, followed by hints of red fruit and a pleasingly clean finish. The overall profile is elegant, refreshing, and vibrant, showcasing the best of Peruvian coffee craftsmanship.
Tasting Notes:
๐น Jasmine & Citrus Blossom
๐น Red Fruit (Cherry, Raspberry)
๐น Sweet Honeyed Finish
Origin & Process:
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Region: Chiriloma, Cajamarca, Peru
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Farm: Finca Chiriloma
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Producer: [Producer's Name]
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Variety: Caturra, Bourbon
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Altitude: 1,800โ2,000 MASL
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Process: Washed
Best Brewing Methods:
Pour-Over | Espresso | French Press
Introduction
Momos, a distinguished name in Busanโs specialty coffee scene, is celebrated for its exceptional coffee craftsmanship and innovative blends. Established as a premium coffee roastery and cafรฉ, Momos has garnered a reputation for sourcing high-quality beans, precision roasting, and delivering an unparalleled coffee experience.
Signature Blend & Roasting Excellence
- Momos Signature Blend: A meticulously curated selection of beans, offering a harmonious balance of acidity, body, and aroma.
- Sourcing & Quality: Ethically sourced beans from top coffee-growing regions, ensuring sustainability and traceability.
- Roasting Expertise: Precision roasting techniques that bring out the natural complexities and flavors unique to each bean.
Award-Winning Legacy
- Recognized on global coffee platforms for its expertise in specialty coffee.
- Trained baristas and roasters who have competed in and won international coffee championships.
Cafรฉ Experience
- Minimalist yet inviting ambiance, designed for a refined coffee-tasting experience.
- Offers hand-brewed pour-overs, espresso-based beverages, and innovative seasonal creations.
- A hub for coffee enthusiasts, professionals, and those seeking a premium coffee experience in Busan.
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Kahondo โ D.R. Congo
Cup Profile: Grapefruit, Malt, Rhubarb, Cranberry, Tobacco
Embark on a captivating sensory experience with Kahondo, a meticulously sourced and expertly roasted specialty coffee from the heart of the Kivu region in the Democratic Republic of Congo. This exceptional lot, cultivated at high altitudes between 1,500 โ 1,900 meters above sea level, delivers a harmonious balance of bright citrus and red fruit notes, complemented by a rich, malty body and a refined tobacco finish.
Crafted through the Classic Washed process and dried on raised beds, Kahondo showcases the purity and complexity of the Bourbon variety, offering both clarity and depth in every cup. Its vibrant acidity, layered sweetness, and structured mouthfeel make it an outstanding choice for both espresso and filter brewing.
Roasting & Availability
Each batch is carefully roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. We roast to order on Monday, Wednesday, and Friday, guaranteeing peak freshness upon delivery. (Please note: We only ship whole beans.)
Brewing Recommendations
To highlight the nuanced complexity of this lot, we suggest the following filter brewing methods:
V60 Style (Conical Brewer)
- Coffee: 17g
- Grind: Comandante 18 clicks (medium)
- Water: 250g (40 TDS) at 90ยฐC
- Filter: Cafec Abaca+
- Brew Time: 2:40 min
- Final Strength: 1.46 TDS
Flat-Bed Brewer (Kalita, Stagg [X])
- Coffee: 17g
- Grind: Comandante 16 clicks (medium)
- Water: 250g (40 TDS) at 90ยฐC
- 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, Kahondo delivers an immersive tasting experience that embodies the dedication of the smallholder farmers who meticulously cultivate each bean.
THEย STORY BEHIND
Kahondo Coffee Washing Station is one of nine stations run by Virunga Coffee Company, established in 2012 to produce top-quality coffees for the specialty market and improve the situation of thousands of smallholder farmers in the region. Virunga focuses on increasing production through good agronomic practices, enhancing coffee quality with education and strict processing standards, and obtaining internationally recognized certifications to secure better premiums for farmers.
To date, Virunga has trained over 11,000 farmers in Good Agricultural Practices and helped them achieve Organic and Rainforest Alliance certifications. With a team of 40 field officers, who are trained agronomists, working on the ground, the company also distributes over 3 million seedlings annually to farmers in Eastern D.R. Congo.
THEย VARIETY
Bourbon is one of the most culturally and genetically significant arabica varieties of the world, celebrated for its exceptional cup quality at high altitudes. Along with Typica, it is one of the two main cultivars, from which many modern varieties are derived. Historical records suggest that Bourbon originated in the coffee forests of Southwestern Ethiopia and was later cultivated in Yemen. Recent genetic studies have confirmed this origin.
Bourbon was first grown on Rรฉunion, known as Bourbon Island before 1789, and was later introduced by the French to mainland Africa and Latin America. It thrives at altitudes between 1,100 and 2,000 masl, offering yields that are 20โ30% higher than Typica. While it has a commercially viable yield and growth potential, it is generally vulnerable to diseases and pests.
THE FERMENTATION PROCESS
Ripe cherries are brought to the wet mill, where they undergo careful sorting and pulping before being fermented for 18 to 24 hours, depending on the weather conditions. Once the mucilage is sufficiently broken down, the parchment coffee is thoroughly washed in clean water channels and graded by bean density. It is then dried under the sun on raised African beds for 12 to 18 days, depending on the climate, until it reaches the ideal moisture level.
During the day, the parchment is raked and turned regularly to ensure even drying and to prevent mold or over-fermentation. The cherries are covered for protection during the hottest part of the day and at night to shield it from rain and moisture. Once the coffee has dried to the perfect level, it is transported to Butembo for dry milling, grading, sorting, and handpicking, before being packed in GrainPro bags for export.
Morgon โ Uraga Raro (Ethiopia) is a stunning example of high-altitude Ethiopian coffee, sourced from the renowned Uraga region in Guji. Known for its unique terroir, this coffee offers an elegant and vibrant flavor profile, with tasting notes of bright citrus, juicy berries, and a delicate floral aroma. The beans are meticulously hand-picked and processed, ensuring exceptional clarity and complexity in every cup.
The natural sweetness, balanced acidity, and silky mouthfeel make it a perfect choice for those seeking a refined and adventurous coffee experience.
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.
This coffees are processed with a pre fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and ferment with fruits that have been dehydrated and grounded to have a higher concentration of flavors during 5 days anaerobically, and dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavors.
โ Sumo โ Papayo
Producer: Marlon Rojas Pรฉrez
Farm: La Reserva
Region: Pitalito, Huila, Colombia
Variety: Papayo
Process: Washed Anaerobic โ Oxidised in Cherry
Altitude: 1,720 masl
Harvest: 2025
๐ธ Cupping Notes
Tropical Fruits โข Floral โข Melon โข Mango โข Orange โข Honey
๐ฌ Description
Another outstanding coffee from Colombian Cup Tasters Champion Marlon Rojas Pรฉrez. A third-generation producer, Marlon left a career as a commercial pilot to join his uncles at La Reserva, their family farm in Pitalito, Huila. Together, they focus on rare Colombian varieties and meticulous processing designed to bring out clarity, sweetness, and expressive character.
The Papayo variety takes its name from the papaya-like shape of its cherry โ a natural mutation that offers greater resistance to pests such as broca. Once thought to be a Caturra mutation, Papayo is now believed to be more closely related to Ethiopian landrace varieties. Itโs still rare and mostly found in Huila, joining Pink Bourbon and Ombligรณn as one of Colombiaโs โnew classicsโ that are redefining specialty coffee.
This lot underwent 48 hours of oxidation in cherry, followed by 88 hours of sealed anaerobic fermentation with mucilage. It was then washed and slowly dried on raised African beds, resulting in a vibrant, structured, and aromatic cup.
Papayo remains one of the most intriguing Colombian varieties โ expressive, elegant, and born from curiosity and craft.
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.
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