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215 of 368 products
Morgon – Montero Family (Costa Rica) is a true labor of love, crafted by the Montero family in the lush, volcanic lands of Tarrazú. These carefully cultivated beans offer a vibrant, well-rounded cup with notes of red apple, honey, and a hint of citrus. Thanks to their meticulous honey processing, the coffee boasts a silky mouthfeel and a natural sweetness that lingers pleasantly on the palate.
Expect a bright acidity balanced by a smooth, syrupy body—ideal for those who appreciate a clean, juicy brew with a tropical twist. Whether you're sipping it at sunrise or sunset, this Costa Rican treasure is sure to bring pura vida vibes to your cup. ☀️☕
Morgon – Vanessa Moreno (Brazil) offers a flavorful adventure straight from the lush Campos Altos region. Produced by Vanessa Moreno, these specialty coffee beans shine with a rich, creamy body and a flavor profile that feels like a warm hug wrapped in chocolate and caramel. You’ll pick up hints of roasted nuts and a whisper of tropical fruits, all rounded out by a velvety sweetness.
Whether you're brewing an espresso or a smooth filter coffee, this Brazilian gem delivers cozy vibes and bold character—perfect for mornings when you need more than just caffeine. It’s like Brazil gave you a postcard, but tastier. 😄
Fruity Bonbon - 200g
Delight your senses with Fruity Bonbon, a vibrant blend of 55% Ethiopia Washed, 25% Ethiopia Natural, and 20% Colombia Washed beans. This coffee offers a bright and juicy flavor profile, featuring notes of stone fruit, citrus, honey, and a lively, refreshing finish.
- Type: Roasted coffee beans
- Weight: 200g
- Flavor Profile: Stone fruit, citrus, honey, and juicy acidity
- Manufacturer: MOMOS Coffee
Carefully roasted to bring out the natural sweetness and complexity of each origin, this blend is perfect for those who love a fruity and dynamic cup of coffee.
Farm: Los Patios
Region: Gigante, Huila
Variety: Castillo
Process: Honey/Red Fruits Co-fermented
Altitude: 1600 - 1900 masl
Harvested: 2024
CUPPING NOTES: Vanilla, coconut, strawberry. Super creamy, sweet, and complex.
Scarlet Extreme is crafted at Los Patios, Coffee Quest’s processing headquarters in the vibrant coffee-growing region of Gigante, Huila. Born from the Research & Development team’s dedication to pushing the boundaries of coffee processing, Scarlet Extreme takes the familiar Castillo variety and transforms it with a unique co-fermentation process, blending tradition with a bold, creative touch.
The journey begins with local producers from small farms nestled between 1,600 and 1,900 meters above sea level. After a careful 12-hour aerobic fermentation in cherry on their farms, the de-pulped coffee makes its way to Los Patios. Here, the R&D team steps in, adding a custom red fruit concentrate and a proprietary solution that unlocks new flavor potentials. This fermentation and absorption phase lasts for two days, after which the coffee is drained and set to dry for 12 to 16 days. Throughout the drying process, the beans are carefully rotated and monitored to ensure even drying, enhancing the consistency and quality of each batch.
Scarlet Extreme isn’t just a coffee – it’s an exploration of what’s possible when innovation meets tradition, crafted to reflect the hard work and creativity that go into every step of the process.
☕ SUMO – Arara
Producer: Carolina Alckmin
Farm: Santo Antônio
Region: Mantiqueira de Minas, Brazil
Variety: Arara
Process: Natural Anaerobic
Altitude: 1,100 – 1,300 masl
Harvest: 2025/2026
🌸 Cupping Notes
Red Fruits • Plums • Dark Chocolate • Juicy Acidity • Syrupy Mouthfeel • Lingering Plum & Dried Fig Finish
💬 Description
Nestled in the mountainous Mantiqueira de Minas region, Santo Antônio is a fourth-generation family farm with a legacy dating back to 1933. Today, Carolina Alckmin carries the family tradition forward with a focus on quality, innovation, and sustainability.
The farm’s steep terrain ensures hand-harvested cherries, enabling meticulous control and consistency. This lot of Arara variety is processed naturally under anaerobic conditions, yielding a clean, fruit-forward coffee with structure and depth, perfect for both espresso and milk-based drinks.
Beyond production, Santo Antônio is committed to sustainability:
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One hectare of native forest is preserved for every two hectares of coffee planted.
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Solar power and repurposed processing waste support eco-friendly operations.
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Community initiatives like Frutificar (empowering women in coffee cultivation) and The Community Garden promote local nutrition and participation.
SUMO – Arara is a reflection of thoughtful farming, strong values, and a deep connection to the land — expressive, complex, and deeply satisfying in every cup.
Honduras – Finca El Pera
Cup Notes: Caramel, Hazelnut, Black Tea, Cacao, Red Apple
From the lush hills of Honduras comes Finca El Pera, a washed Pacas coffee that delights the senses with its clean, vibrant character. Each cup opens with bright, juicy acidity, layered with smooth caramel sweetness and subtle notes of hazelnut, black tea, cacao, and red apple. Balanced and versatile, it’s a coffee that shines whether brewed as a rich espresso or a delicate filter, offering a lingering, satisfying finish that keeps you coming back for more.
Brewing Suggestions: Ideal for espresso and filter.
Pirates of Coffee – MUNCHIE ESPRESSO
Colombia Anaerobic Honey
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: Anaerobic Honey
Roast: Espresso
Cup Score: 88.50 ☕
Tasting Notes:
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Chocolate Fudge
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Pineapple
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Coconut
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Strawberry Cheesecake
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Cacao Buttercream
Profile:
MUNCHIE Espresso showcases the artistry of Julio César Madrid and Andrés Julio Quiceno at La Riviera Farm. With years of experience perfecting their craft, they consistently produce coffees that are both expressive and balanced. This lot bursts with tropical brightness and rich chocolate tones, finishing with creamy dessert-like layers that make every shot unforgettable.
Father’s Coffee – Rwanda – Tumba 🌄🇷🇼 (Filter Roast)
A Vibrant, Red-Fruit-Driven Natural from the Hills of Rwanda
Bursting with ripe berries and silky sweetness, Tumba is a naturally processed Rwandan gem grown at high altitudes in the Gakenke District. This filter roast brings forward juicy red fruit, floral complexity, and a smooth finish — a beautiful example of Rwanda’s growing reputation for exceptional naturals.
🌿 Origin: Rwanda
📍 Region: Gakenke District, Tumba Hill
🔬 Process: Natural
🫘 Variety: Red Bourbon
☕ Flavor Notes: Strawberry, hibiscus, red grape, honey
📈 Roast Level: Light (Filter Optimized)
📍 Brew Method: Best for Pour Over, Batch Brew, AeroPress
What Makes It Special?
🍓 High-Elevation Natural with Clarity
Hand-picked Bourbon cherries are dried whole under the sun, giving this coffee its berry-rich profile and floral vibrance, while maintaining structure and balance from Rwanda’s cool climate and meticulous processing.
✨ Crafted for Fruit-Forward Filter Brewing
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Intense red fruit and juicy structure
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Floral lift with clean, sweet finish
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Bright but balanced — a modern natural done right
Transparency Report
💎 Single Origin: Rwanda – Tumba, Gakenke
🌱 Process: Natural
🔥 Roast Profile: Light Filter Roast
🌰 Format: Whole Bean
Brewing Recommendation
☕ Pour Over (V60 / Origami): Unleashes juicy berries and floral tones
🫖 Batch Brew: Bright and balanced with lasting sweetness
🌀 AeroPress: Bold, jammy, and clean — a short, sweet fruit bomb
📸 Product photo is illustrative — each brew captures Rwanda’s fruity finesse.
Tumba (Filter) is for natural-process lovers, berry chasers, and anyone looking for a vibrant, sweet, and beautifully clean filter cup. 🍓🍷🌺☕🇷🇼
🌱 Origin & Farm
Grown in the fertile highlands of Costa Rica, this lot reflects the country’s heritage of sustainable, high-quality coffee production. Cultivated at elevations between 1,400 and 1,800 meters above sea level, the farm balances traditional agriculture with modern ecological practices. With extensive native forest preservation and biodiversity corridors, the environment is protected while yielding exceptional coffees.
The producers emphasize soil regeneration, water conservation, and minimal chemical use—creating a resilient farming model rooted in both quality and environmental care.
🌾 Varietal & Processing
Featuring a high-performing heirloom or hybrid variety (often Caturra, Catuai, or SL28), this coffee is fully washed using Costa Rica’s signature clean water systems. The mucilage is thoroughly removed before drying, resulting in a cup with high clarity and defined character. The careful fermentation and drying processes enhance complexity while preserving balance.
🍽️ Tasting Profile & Cup Notes
A bright and structured cup with layers of citrus, red fruits, and delicate florals. Expect notes of mandarin orange, raspberry, and cane sugar, supported by a crisp acidity and silky mouthfeel. Hints of jasmine and cocoa add finesse, while a clean finish leaves a sweet and refreshing aftertaste. A well-rounded profile that’s both vibrant and elegant.
🎯 Roasting & Brewing
Roasted with a focus on sweetness and clarity, typically using a light to light-medium profile with a controlled development time to enhance complexity and mouthfeel.
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 performs beautifully in flat-bed or immersion brewers with minor adjustments to grind and flow.
💚 Sustainability & Legacy
Costa Rica is a global leader in sustainable coffee production, and this farm exemplifies that legacy. From reforestation and shade-grown cultivation to eco-milling and renewable energy use, every step is designed to minimize environmental impact and uplift farming communities. Programs for education, health, and fair trade contribute to a holistic vision of sustainability that benefits both people and the planet.
In a Cup
Balanced, expressive, and environmentally conscious. This cup shines with vibrant fruit notes, floral undertones, and a clean, lasting sweetness. It’s a coffee that not only delivers exceptional flavor—but also represents a future-focused approach to agriculture and quality.
🌿 Regessa – Ethiopia – Natural Krume 74158
Origin:
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Producer: Regessa Estate
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Region: West Guji, Oromia, Ethiopia
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Altitude: 2000–2200m
Varietal:
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Ethiopian Landrace 74158 (selected for exceptional cup quality)
Processing Method:
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Natural (Sun-dried on raised African beds for vibrant fruit expression)
Sustainability Commitment:
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Traditional organic farming methods
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Focused on community development and environmental preservation
Flavor Profile:
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Lush and fruit-forward with blueberry, strawberry jam, and florals
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Silky mouthfeel, vibrant acidity, long fruity finish
Roast Level:
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Light Roast (to highlight the natural process fruitiness and varietal character)
Perfect For:
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Pour-over, natural espresso shots, or fruity cold brews
Fun Fact:
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Krume (meaning "crumb" in Amharic) refers to small, tightly-packed fruits — representing the dense flavor packed into this cup!
Ethiopia – Kokeb Siwani, Crop 23/24
Introduction
Step into the world of Ethiopia Kokeb Siwani, a natural-processed gem from the latest harvest. This coffee is a true sensory experience, offering a harmonious balance of floral, fruity, and tea-like notes. Every sip unveils a delicate yet complex flavor profile, making it a standout choice for those who appreciate clean, elegant, and expressive coffees.
Coffee Profile
- Producer: Kokeb Siwani
- Country: Ethiopia
- Region: TBA (Exact Region Pending)
- Altitude: TBA
- Variety: Ethiopian Heirloom
- Process: Natural
- Roast Profile: Light to medium, highlighting the clarity of fruit and floral notes
- Packaging: Box + Vacuum pack
Flavor Notes
- Primary Flavors: Lavender, Peach, Black Tea, Cherry
- Aroma: Floral and fruity, with hints of sweet spice
- Taste: A delicate lavender floral tone, followed by juicy peach and ripe cherry, rounded out with a refined black tea finish
- Body & Finish: Light to medium body with a smooth, tea-like mouthfeel and a clean, lingering finish
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 17g
- 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: 17g
- Grind Size: Medium
- Water: 250g at 94°C
- Filter: Stagg [X] Fellow
- Brew Time: 2:15 minutes
Why Choose Ethiopia Kokeb Siwani, Crop 23/24?
This natural Ethiopian coffee is an exquisite representation of its origin, offering vibrant florals, juicy stone fruit sweetness, and a refined tea-like elegance. Its clean and well-balanced cup makes it an ideal choice for both espresso and filter brewing, ensuring a versatile and memorable coffee experience.
THE STORY BEHIND
We are delighted and proud to present you our new exquisite and unique signature lot - Kokeb Siwani, that will be, together with the Mzungu Project, the recurring feature of our offering.
Kokeb Siwani is Amharic for Stellar Swan. This name has been chosen by Rubens to reflect the two key features of this lot. First such feature is the origin - Ethiopia, the birthplace of Coffea arabica and, to this day, the home to some of the most outstanding coffee lots in the world. ’Stellar’ is the homage both to the star on Ethiopian national flag and a fitting description of many Ethiopian coffees. The swan is the symbol of Gardelli Specialty Coffees, the guarantee of quality and care and the expression of elegance we seek to bring in each cup.
Our aim with Kokeb Siwani is to bring to you the signature flavour profile of a classic natural Ethiopian coffee, with its fruity sweetness, crisp acidity, elegant flavours, and a clean finish. Over the years, natural Ethiopian lots from various producers have been a cornerstone of GSC's offerings. However, Rubens has noticed that finding lots of exceptional quality, processed using the classic natural method, has become increasingly challenging. As a result, he has made it his mission to seek out and deliver to you the best such lots he can find through collaboration with trusted producers and exporters, while also providing the comfort of a familiar, cherished taste, no matter what it takes.
The main reasons for the difficulty Rubens has encountered in sourcing classic dry-processed lots from Ethiopia are not related to natural causes - rather, they are to be sought in the trends in the specialty coffee market. Namely, anaerobic processing has been increasingly popular in the recent years. We surely love a cup of quality anaerobic, enjoyable in its extravagance. At the same time, Rubens believes this processing method has a downside of rendering a fairly standardised cup profile that obscures the origin of the beans, the varietal and terroir. In a quest to recover the appreciation for unique terroirs and for the age-old tradition of natural processing, we introduce this Signature Lot.
This year’s lot comes from Worka Wuri wetmill in Yirgacheffe. The mill processes cherries from around 650 local smallholder farmers who cultivate at elevations up to 2,100 masl. Worka Wuri has established itself a reputation for excellence, consistently producing some of the highest scoring Ethiopian coffees each season.
Worka Wuri washing station is located near the town of Gedeb, Gedeo zone, in Southern Ethiopia.
Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
THE VARIETY
Ethiopian heirlooms, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name "Ethiopian Heirloom" exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
The local indigenous ‘heir-loom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.
THE FERMENTATION PROCESS
Shade grown, ripe cherries are delivered to the mill for careful sorting, where only the ripest cherries are selected.
The cherries are dried in the sun on raised African beds for approximately 12-15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process. During the day, the cherries are covered between 12pm and 3pm to protect them from sun damage and at night – from rainfall and moisture.
Once the coffee has dried to the right level, it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.
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