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368 products
Finca El Turpial – A Legendary Cup from the Heart of Nariño
An award-winning coffee adventure you won’t want to miss. Exotic, vibrant, and unforgettable—this isn’t just coffee; it’s a story of resilience, craftsmanship, and pure passion in every sip.
🌿 Flavour Notes:
- Violet 🌸
- Bergamot Orange 🍊
- Yellow Nectarine 🍑
- Pink Peppercorn 🌶️
🌄 About the Coffee:
Hermanos proudly presents Finca El Turpial, the winner of the prestigious La Mejor Taza de Mi Nariño Internacional (Best Cup of Nariño International). This extraordinary coffee is cultivated by Emerson Felipe Narváez Díaz at a breathtaking altitude of 2,700 masl in the remote highlands of Nariño, Colombia.
Every bean tells a story of determination—grown and harvested entirely by Emerson himself, overcoming adversity in a region affected by conflict. His dedication shines through every stage, from hand-picking to careful milling, creating a coffee experience that’s both rich in flavour and history.
Using the honey processing method and sun-dried to perfection, this coffee boasts a vibrant, layered profile—floral, fruity, and just the right touch of spice.
☕ Taste the Craft:
- Acidity: Bright and lively
- Body: Smooth and balanced
- Sweetness: Naturally sweet with fruity undertones
🫘 Available as whole beans. Prefer it ground? Just leave a note at checkout with your desired grind size.
Order now and savour a taste of resilience, legacy, and exceptional craftsmanship.
☕ Cotton Candy Dripbags
Quantity: 10 dripbags per box
Origin: Colombia
Process: Anaerobic with Fruits
Altitude: 1400–1600 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 90–96°C (195–205°F).
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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.
☕ Walma – Quick Saudi Coffee
Experience the authentic taste of traditional Saudi coffee in an instant. Walma Quick Saudi Coffee is crafted from carefully selected Arabica beans blended with aromatic spices, offering a smooth and flavorful cup that reflects the rich heritage of Arabian hospitality.
🌍 Origin: Arabia (Saudi-style blend)
🫘 Coffee Type: 100% Arabica with spices
⚡ Format: Quick preparation – just add hot water
☕ Tasting Notes: Light-bodied, aromatic, cardamom-forward with subtle spice
Why You’ll Love It
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Authentic Saudi coffee taste in a convenient format
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Perfect for gatherings or daily enjoyment
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Quick and easy preparation without compromising flavor
✅ Ideal for home, office, or travel.
Estimated dimensions for Walma – Quick Saudi Coffee:
| Measurement | Approximate Estimate (based on similar products) |
|---|---|
| Length | ~15 cm |
| Width | ~7 cm |
| Height | ~15–18 cm |
| Notes | Based on similar instant coffee packaging. |
🎯 Tasting Notes & Profile
Since there is limited specific descriptive content available for Green Machine, I’ll infer its likely profile based on what the brand states + what high-quality matcha generally tastes like:
What the brand says
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It is marked as “ceremonial grade / direct trade”. MAN VERSUS MACHINE COFFEE ROASTERS
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The product is listed under their “MATCHA TODAY” line, with the name “Green Machine”. MAN VERSUS MACHINE COFFEE ROASTERS
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Because it’s at the “ceremonial” level, you can assume the flavour is intended to be good on its own (with hot water) rather than masked by additives.
Typical flavours for good matcha
From broader sources we know:
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Vegetal / grassy and steamed-green notes (fresh cut-grass, spinach leaf vibe) ArtfulTea+2Tealand+2
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Umami / savoury depth — richness, sometimes subtle sea-weed or mushroom hint, especially in high‐quality matcha. Tealand+1
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Natural sweetness — not sugar-sweet, but a mellow sweetness to balance the green/vegetal and umami. Tealand+1
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Smooth, buttery or creamy mouthfeel (especially if the powder is fine and preparation is good) Tealand
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Bitterness or astringency is possible, especially if the matcha is lower quality or preparation is off (too hot water, too much powder).
Putting it together for Green Machine
So for Green Machine you can expect something like:
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A bright green, fresh-vegetal aroma: think young spring leaves, maybe a hint of green bean or spinach leaf but fresh.
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On the palate: the vegetal green flavours (grass, leaf) are present, but since it’s ceremonial grade, you should also get umami richness — maybe a savoury edge, a bit of sea-vegetal / lightly marine note rather than heavy bitterness.
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A subtle natural sweetness especially in the mid-palate, helping to soften the green/umami edges.
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A smooth texture when made properly—if you whisk with ~70-80 °C water, sift properly, you’ll get a creamy froth.
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A clean finish; minimal harshness or lingering bitter sting (provided good quality and prep).
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If you prepare with milk (latte style) you’ll get more creaminess and sweetness but you’ll also dilute some of the vegetal/umami edge.
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✅ Tips for Best Experience (given your trainer/barista context)
Since you’re offering barista courses and probably working with drink presentations:
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Water temperature: Use around ~70-80 °C (not boiling) to avoid burning the matcha and bringing out excessive bitterness.
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Whisking: Sift the powder, use approx 1-2 g for ~60-80 ml water (or adjust for your shot size) and whisk in “M” motion until frothy.
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Milk option: If making a matcha latte, use a quality milk (dairy or plant) warmed to ~60-65 °C (to keep matcha smooth). The Green Machine’s vegetal/umami complexity will shine through even with milk.
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Storage: Keep the tin tightly sealed, stored in a cool, dark place; matcha oxidises quickly and freshness affects flavour.
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Pairing / service: Serve with minimal sweet accompaniment (e.g., a small wagashi or sweet biscuit) to highlight the natural sweetness of the matcha rather than masking its character.
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🌍 Nebo – Uraga (Ethiopia)
English Description
Discover the floral elegance of Ethiopia.
Nebo – Uraga (Ethiopia) is a microlot from the highlands of Guji’s 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.
☕ 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
🌍 Origin Details
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Country: Ethiopia
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Region: Uraga, Guji Zone
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Altitude: 1,900 – 2,200 masl
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Variety: Heirloom / Landrace (mixed local varieties)
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Process: [Natural or Washed – confirm Nebo’s version]
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Producer: Smallholder farmers in Uraga
💎 Why It’s Special
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From one of Ethiopia’s most prized terroirs, Guji–Uraga.
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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 per🌿 Gentle Washed Sidra – Capsules
🌍 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 [Nespresso® / specify system])
⚗️ 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.
👅 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.
📖 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.
✨ Gentle, elegant, and perfectly crafted for capsule brewing — bringing the complexity of specialty Sidra to your daily routine.
🌱 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.
🌾 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.
🍽️ 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.
🎯 Roasting & Brewing
Roasted with a gentle curve using a light air-based profile, typically around 8 minutes with a 50–55 second development time to preserve sweetness and aromatics.
Recommended V60 Recipe:
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Dose: 15g
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Water: 240g at 91°C
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Brew time: 2:30–3:00
Also ideal for batch brewing with slight adjustments to grind and water ratio.
💚 Sustainability & Legacy
El Morito has earned a respected place in Guatemala’s 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 that’s as structured as it is satisfying—ideal for both thoughtful sipping and competition-quality brewing.
Gardelli – 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. Elvis’ coffee stands out for its bright, juicy acidity, combined with rich and complex flavors that transport you to the heart of Peru’s 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 94°C
- 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 94°C
- Filter: Stagg [X] Fellow
- Brew Time: 2:20 minutes
- Brew Strength: 1.50 TDS
Why Choose Gardelli – 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.
THE 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.
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.
It is also widely cultivated in Honduras, where it was introduced in 1979 after extensive tests by Instituto Hondureño del Café (IHCAFÉ). It was released commercially in 1983, after IHCAFÉ selected two lines for planting. In Honduras today, Catuai accounts for nearly half of the Arabica coffee in cultivation. Researchers at IHCAFÉ 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.
It has a negligible presence in other Central American countries.
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 plant’s 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.
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 what’s 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 placing 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 Rwanda’s 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.
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Panama – 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: 1600–1800 masl
- Variety: Geisha
- Process: Natural
- Roast Profile: Light to medium, enhancing the clarity and complexity of Geisha’s 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 94°C
- 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 94°C
- 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 Panama’s 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 Esmeralda’s 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 Esmeralda’s 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.
THE 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.
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 – Ethiopia 74158 (Arbegona Boreta, Daye Bensa)
🏴☠️ 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.
🌿 Origin: Ethiopia – Arbegona Village, Sidama
🔬 Process: Washed
🫘 Variety: 74158
☕ Flavor Notes: Jasmine, tangerine, white tea, sugar cane, dried peach, mixed berries, strawberry
📈 Cup Score: 88.25
⚡ Brew Method: Filter & Espresso
What Makes It Special?
🌎 Sourced from One of Ethiopia’s 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.
🔬 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.
🍑 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.
🔥 Part of The Lost Treasures Series
This coffee is part of our Lost Treasures collection, featuring unique and rare varietals. If you’ve loved Shantawene, Treasure of Hamasho, Rumudamo, or Treasure of Hamasho Anaerobic, this coffee is your next must-try.
Transparency Report
💎 Single Origin: Ethiopia – Arbegona Village, Sidama
🌱 Producer: Daye Bensa
📍 Altitude: 1,920 - 2,230 MASL
🔥 Roast Profile: Light/Medium
🌰 Format: Whole Bean
📈 Cup Score: 88.25
Brewing Recommendation
☕ Best enjoyed as a filter coffee (V60, Chemex, Kalita Wave) to highlight its bright acidity, floral complexity, and silky texture.
⚡ Also a fantastic espresso, delivering a delicate, tea-like shot with vibrant fruit and floral notes.
📸 Product photo is illustrative; each package is unique
A bright, floral, and elegant Ethiopian coffee—truly a Lost Treasure waiting to be discovered! ✨☕🏴☠️
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