Al-Arda – Saudi Arabia – Anaerobic Typica (125g)

Origin: Saudi Arabia
Varietal: Typica
Process: Anaerobic Natural (Dried)
Altitude: 1,600 meters above sea level
Weight: 125g

☕ Flavor Profile

A unique Saudi Arabian coffee processed through anaerobic natural drying, this Typica varietal showcases a vibrant and aromatic cup with layered notes of strawberry, dried fruits, raisins, grapes, and delicate floral undertones. The result is a beautifully balanced profile with lively acidity, a juicy texture, and a refined, tea-like body.

🌱 Origin & Terroir

Sourced from the highlands of Saudi Arabia at 1,600 meters above sea level, this coffee is cultivated in mineral-rich soils under ideal microclimatic conditions. These elevations and slow cherry ripening allow for greater sugar development, enhancing its fruit-forward complexity.

🛠 Processing Method

Anaerobic Natural Drying:
Ripe Typica cherries are fermented in oxygen-free tanks, where naturally occurring microorganisms help break down sugars and release rich, fruit-driven aromas. After fermentation, the cherries are sun-dried, locking in sweetness and clarity for a clean yet bold profile.

🔍 Specifications

💡 Suggested Recipes

Filter (Distillery / Pour-over)

• Coffee Dose: 18 g

• Water: 270 ml

• Temperature: 90 °C

• Extraction Time: 2:40 minutes

Espresso

• Coffee Dose: 18 g

• Water: 32 ml

• Temperature: 90 °C

• Extraction Time: 30 seconds

Al-Arda – Anaerobic Typica is a pioneering Saudi coffee that captures the richness of its origin with modern processing innovation. Perfect for explorers of new terroirs and lovers of complex, fruit-driven brews.

🌿✨ Hacienda La Esmeralda – Panama – Natural Gesha (Buenos Aires)

Origin:

• Farm: Hacienda La Esmeralda – Buenos Aires Estate

• Region: Boquete, Chiriquí Province, Panama

• Altitude: 1600–1800m

Varietal:

• Gesha (Geisha)

Processing Method:

• Natural (Sun-dried on raised beds for maximum flavor intensity)

Sustainability Commitment:

• Leaders in regenerative agriculture and environmental stewardship

• Fair labor practices, wildlife conservation, and responsible water use

Flavor Profile:

• Delicate and vibrant with jasmine, bergamot, ripe tropical fruit, and sweet honey

• Silky mouthfeel, sparkling acidity, elegant floral finish

Roast Level:

• Light Roast (to preserve Gesha's signature aromatic complexity)

Perfect For:

• Pour-over, siphon brew, or exclusive cupping sessions

• Ideal for connoisseurs and specialty coffee competitions

Accolades:

• Multiple-time “Best of Panama” winner — setting the global benchmark for Gesha coffees

This versatile and full-bodied blend is the epitome of the sum being greater than its parts. Made up of coffees from Brazil, Vietnam and India, it’s your everyday go-to coffee, roasted darker to give it more balance, dynamic with or without milk.

*Each box comes with 10 Nespresso®-compatible capsules.

*Any capsules labeled as a ‘sale’ item have a remaining shelf life of 2 to 4 months.

Jerial Roastery’s Tamara Colombia is a meticulously sourced specialty coffee from the renowned coffee-growing regions of Colombia, where high altitudes and rich volcanic soil create the ideal conditions for complex and vibrant flavors. This coffee offers a beautifully balanced cup with layered fruitiness, rich sweetness, and a smooth, velvety body. Carefully processed to enhance its natural characteristics, Tamara Colombia delivers a refined and elegant drinking experience, making it ideal for both filter and espresso brewing.

Processing Method:

Washed (Fully Washed Process)

1. Harvesting: Only the ripest coffee cherries are carefully handpicked to ensure peak sweetness and quality.
2. Pulping: The outer fruit is removed, leaving the beans covered in a sticky mucilage layer.
3. Fermentation: The beans undergo a controlled fermentation process to break down the mucilage, enhancing clarity and acidity.
4. Washing: The beans are thoroughly washed to remove all residues, ensuring a clean and crisp cup.
5. Drying: Sun-dried on raised beds or mechanical dryers for even moisture reduction and optimal flavor preservation.
6. Milling & Sorting: Once dried, the beans are hulled to remove the parchment layer and meticulously sorted to ensure consistency and quality.

The washed process highlights the coffee’s bright acidity, clean mouthfeel, and well-defined fruit and floral notes.

Tasting Notes:

• Red Apple – A juicy, crisp sweetness with a refreshing fruitiness.
• Toffee – Smooth, caramel-like sweetness that enhances the body.
• Orange Blossom – Delicate floral undertones for an elegant finish.

Acidity:

• Bright and well-structured, adding vibrancy to the cup.

Body:

• Medium-bodied with a silky, smooth mouthfeel.

Aftertaste:

• Clean and lingering, with a balanced sweetness and floral hints.

For the best experience, filter brewing methods (e.g., V60, Chemex, Kalita Wave) highlight its clarity, while espresso brewing brings out its caramelized sweetness and refined fruitiness.

Jerial Roastery’s November El Salvador is a meticulously sourced specialty coffee from the high-altitude regions of El Salvador, known for its exceptional micro-lots and balanced cup profiles. This coffee showcases a refined harmony of sweetness, fruitiness, and smooth body, making it an ideal choice for those who appreciate a clean yet complex experience. Carefully processed to enhance its natural characteristics, November El Salvador delivers a vibrant and elegant cup with a lingering sweetness.

Processing Method:

Washed (Fully Washed Process)

1. Harvesting: Only fully ripe coffee cherries are selectively handpicked to ensure quality and consistency.
2. Pulping: The outer fruit is mechanically removed, leaving the beans covered in a thin mucilage layer.
3. Fermentation: The beans undergo a controlled fermentation process to break down the mucilage, enhancing clarity and sweetness.
4. Washing: After fermentation, the beans are thoroughly washed to remove all remaining mucilage.
5. Drying: The cleaned beans are spread out on raised beds or patios and dried under the sun, ensuring even moisture reduction.
6. Milling & Sorting: Once dried, the beans are hulled to remove the parchment layer and meticulously sorted for uniformity.

The washed process results in a clean, crisp cup with bright acidity and a well-defined flavor profile.

Tasting Notes:

• Milk Chocolate – A smooth, creamy sweetness with a velvety finish.
• Red Apple – Crisp and juicy with a refreshing fruitiness.
• Caramel – A rich, buttery undertone that enhances the body.

Acidity:

• Balanced and vibrant, complementing the coffee’s natural sweetness.

Body:

• Medium-bodied with a silky, smooth mouthfeel.

Aftertaste:

• Clean and lingering, with hints of chocolate and caramel.

For optimal enjoyment, filter brewing methods (e.g., V60, Chemex, Kalita Wave) highlight the coffee’s clarity, while espresso brewing brings out its chocolatey richness and caramel-like sweetness.

Helmed by Wilder Lazo, Finca El Diviso is the epitome of true passion in coffee growing. Lazo and his family, who have a combined total of over 40 years in coffee growing, run this 12 hectare plantation in Acevedo, Huila. Despite being a veterinarian by trade, Lazo found his true calling in coffee growing, and the farm focuses on growing specialty coffee. The family specialises in producing coffee varietals like Papayo, Gesha and Pink Bourbon.

Momos – Drip Bag Es Chocolate

Introduction

Momos, Busan’s premier specialty coffee roastery, presents Drip Bag Es Chocolate, a rich, chocolate-forward coffee blend crafted for convenience without compromising quality. This premium single-serve drip bag is designed for coffee lovers who crave a luxurious, full-bodied experience anytime, anywhere.

Flavor Profile

• Aroma: Deep cocoa with subtle nutty and caramel undertones.
• Tasting Notes: Velvety dark chocolate, roasted hazelnuts, and a hint of toffee sweetness.
• Body & Balance: Full-bodied with a smooth, creamy texture and a lingering chocolate finish.

Convenient Brewing Experience

• Pre-measured for consistency and optimal extraction.
• No equipment needed—simply pour hot water and enjoy.
• Ideal for travel, work, or a hassle-free home brewing experience.

Brewing Instructions

1. Tear open the drip bag and securely place it over your cup.
2. Slowly pour 150-180ml of hot water (92–96°C) in a circular motion.
3. Let it steep for 2-3 minutes to extract the full depth of flavors.
4. Enjoy a café-quality, chocolate-rich coffee effortlessly.

Why Choose Momos – Drip Bag Es Chocolate?

Momos' Drip Bag Es Chocolate is expertly roasted and crafted to deliver an indulgent, chocolatey coffee experience in a convenient, on-the-go format. Perfect for those who appreciate depth, balance, and effortless preparation in their daily coffee ritual.

☕ Spojka – Juicy Strawberry (Colombia)

A Sweet Symphony of Berries and Cream

🌱 Producer & Origin
Farm: Selected Farms in Huila, Colombia
Producer: Multiple Colombian Smallholders
Region: Huila, Colombia
Elevation: 1,600–1,850 meters above sea level
Varietal: Caturra, Castillo
Process: Co-Fermented Natural

🧪 Processing Details
Harvesting: Handpicked at full ripeness to maximize sweetness and berry intensity
Fermentation: Co-fermented with natural strawberry pulp for enhanced fruity character
Drying: Sun-dried on raised beds, carefully monitored for even moisture and flavor stability
Post-Fermentation: Rested for flavor development and balance

🍓 Tasting Notes
Aroma: Sweet and inviting, reminiscent of strawberry candy and cream
Flavor Profile: Strawberry jam, milkshake, raspberries, candy, creamy body
Mouthfeel: Smooth, rich, and velvety with a dessert-like texture
Finish: Lingering sweetness with a playful, juicy aftertaste

📦 Shipping & Packaging Dimensions
Packaging Type: 200g bag
Shipping Box Dimensions:
Width: 18 cm
Depth: 12 cm
Height: 8 cm
Shipping Weight: Approx. 0.25 kg per bag (including packaging)

📝 Description
Spojka – Juicy Strawberry (Colombia) is a vibrant, fruit-forward coffee that feels like dessert in a cup. Co-fermented with real strawberry pulp, this lot captures the indulgent sweetness of strawberry jam and milkshake, complemented by notes of raspberry and candy. Its creamy body and luscious finish make it perfect for those who love expressive, fun, and flavor-packed coffees — ideal for both espresso and filter.

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.

This farm is located in Chinchiná, Caldas, Colombia, cultivating Pink Bourbon, SL28, Typica, and Bourbon. The washed process begins by preparing a starter culture containing lactic acid bacteria and Saccharomyces cerevisiae. 80 liters of this culture are then enriched with mango and panela or molasses—mango contributing flavor complexity, while the sweeteners energize fermentation and increase sugar content. After floating and pulping, the cherries are placed in a 200-liter sealed tank, combined with the 80 liters of starter culture, and fermented for 150 hours. The coffee is then dried under the sun for 2–3 days, followed by 12–13 days under canopy shade until moisture stabilizes at 10–11%.

Cup profile: notes of mango, peach, and tropical fruits—bright and juicy.

This innovative processing method results in a rich sweetness and vibrant fruitiness, making it a distinctive and memorable coffee experience.

Suitable for filter and espresso.

Package content: 200g whole beans

South Roastery – Fazenda (Brazil)

250g – Whole Bean Specialty Coffee | Roasted for Espresso or Filter

🌍 Origin

• Country: Brazil

• Region: Cerrado Mineiro, Minas Gerais

• Altitude: 1,100–1,250 meters above sea level

• Climate: Tropical savannah with dry harvest seasons, promoting clean natural processing and even cherry ripening.

🌱 Producer & Farm

• Producer: Family-owned Brazilian Fazenda (estate farm)

• Farm: Sustainably managed, with consistent quality and traceability

• Farming Practices: Mechanical and selective hand-harvesting, sun drying on patios, environmentally mindful practices

🍒 Varietal & Process

• Varietal: Catuaí, Yellow Bourbon, Mundo Novo

• Process: Natural

Processing Notes:

• Whole cherries naturally dried under the sun for 15–20 days

• Careful rotation to ensure uniform drying and sugar development

• Sorted post-drying to remove imperfections and preserve clarity

☕ Tasting Profile

• Primary Notes: Cacao, Brown Sugar, Sweet Chocolate, Hazelnut

• Mouthfeel: Silky and smooth

• Acidity: Low and rounded

• Sweetness: Deep, warming, and comforting

🔧 Recommended Brewing

• Espresso: Velvety shot with layers of chocolate and nut

• Moka Pot / French Press: Bold and rich with a cocoa-hazelnut finish

• Filter: Balanced sweetness with brown sugar depth and gentle spice

✍️ Roaster’s Note

A true Brazilian comfort cup — Fazenda brings together everything we love about the Cerrado profile: rich cacao, nutty sweetness, and velvety chocolate tones. It’s approachable, cozy, and endlessly satisfying.

SOUTH ROASTERY
☕ Rooted in Origin. Roasted with Purpose.

Origin & Producer
Region: Songwe, Mbozi District, southwestern Tanzania
Producers: Smallholder farmers from Hezya, Haraka, and Izumbi villages, under the Hezya AMCOS cooperative
Altitude: Approximately 1,670 m above sea level
Variety: Primarily Bourbon and Kent (classic Arabica cultivars)

🧃 Processing & Roast Style
Process: Classic washed – cherries are pulped, fermented for up to 72 hours, washed by density, and dried on raised beds for 10 days
Roasting: Roasted by Rubens Gardelli in a custom solid drum roaster, in small batches every Monday, Wednesday, and Friday, and shipped the same day

☕ Tasting Notes
Flavour: Juicy grape, crisp green apple, maple syrup, and a soft hazelnut finish
Character: Bright acidity, medium round body, gentle sweetness, and a clean, elegant finish

🍳 Brewing Suggestions
Excellent for both espresso and filter methods

V60 recipe: 17 g coffee, 250 g water at ~94 °C, medium grind, brew time ~2:30
Flat-bottom filters (like Kalita/Stagg): 17 g coffee, same water/temperature, grind slightly finer, brew time ~2:25

📖 Background
This coffee comes from smallholder farmers in Songwe working through the Hezya cooperative, which was founded in 2017 and has grown steadily. In 2022–2023, the cooperative established a central processing unit to improve consistency and quality control. The Bourbon and Kent varieties thrive at high altitude, producing a cup with clarity and complexity.

📝 Final Summary
Hezya is a washed Tanzanian coffee offering juicy, fruit-forward notes balanced by sweetness and a gentle nutty finish. Its vibrant character and clean structure make it a versatile choice for both espresso and filter brewing, and a fine example of Gardelli’s precise roasting appr