130- Coffee

(0)

AED 85.00

Gardelli – Gikomero (Rwanda)

Introduction

Introducing Gikomero, a standout single-origin coffee from Rwanda, brought to you by Gardelli Specialty Coffees. Grown in the renowned Gikomero washing station in the Kigali region, this coffee offers a perfect balance of bright acidity, complex fruit notes, and floral undertones. It showcases the best of Rwandan terroir, making it an ideal choice for coffee lovers who appreciate vibrant, refined flavors with great clarity.

Coffee Profile

Producer: Gikomero Cooperative
Country: Rwanda
Region: Kigali
Altitude: 1600–2000 masl
Varieties: Bourbon, Jackson, and SL28
Process: Washed
Roast Profile: Light to medium roast, designed to enhance the clarity, acidity, and complexity of the coffee
Net Weight: 250g
Packaging: Box + Vacuum pack
Roasted On: Customised solid-drum roaster

Flavor Notes

Primary Flavors: Blackberry, Peach, Lemon, Jasmine, Honey
Aroma: Floral with a hint of fruitiness and a touch of sweet honey
Taste: Lively, bright acidity with prominent blackberry and peach notes, balanced by a smooth honey sweetness and a jasmine floral finish
Body & Finish: Light to medium body with a silky mouthfeel, offering a clean, crisp 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 – Gikomero (Rwanda)?

Gikomero is an outstanding coffee that offers an elegant and complex cup with a lively acidity and a rich, fruity profile. The combination of blackberry, peach, and jasmine creates a dynamic and refined experience, while the honey sweetness rounds out the flavors, making it perfect for both filter brewing and espresso.

THE STORY BEHIND

The Gikomero Washing Station was established in 2010 and became part of RTC’s supply chain (Rwanda Trading Company) in 2011

Located at an altitude of approximately 1600 masl, the washing station was purchased by RTC in 2012. As part of its efforts to support farmers in the rural areas of Kigali, RTC provides growers at Gikomero with direct access to a comprehensive agronomy training programme, which, in addition to good agricultural practices, includes financial literacy and record-keeping training.

Moreover, farmer groups are granted direct access to financing for agricultural inputs, school fee loans, and other incentives, fostering successful farming businesses and improving family well-being. Over the past three years, the washing station has distributed more than 200,000 coffee seedlings to local farmers, contributing to the rejuvenation of the supply chain. As these newly planted trees start producing, Gikomero expects an increase in coffee production in the coming years.

THE VARIETY

RED BOURBON
Red Bourbon is a variety native to East Africa, specifically to Ethiopia. It gets its name from the Bourbon island, now known as Réunion, where it was subsequently cultivated. However, its genetic origin can be traced back to Ethiopian coffee varieties. From Réunion, it was exported to other regions worldwide, including Latin America and other coffee-producing areas.

The name "Red Bourbon" originates from the bright red colour of the cherries, which sets it apart from other varieties. Its flavour profile is characterised by a harmonious combination of fruity notes, often reminiscent of berries, and a delicate floral aroma. It is also known for its bright acidity.

Typically cultivated at elevations ranging from 1,100 to 2,000 masl, this variety thrives in high-altitude regions where it develops its distinctive flavours.

THE FERMENTATION PROCESS

The harvested coffee is delivered to the station, where the cherries undergo a floating process to remove less dense fruits. They are then pulped using a three-disc Pinhalense pulper, before undergoing dry fermentation in tiled tanks overnight.

Following this stage, the coffee passes through grading channels, where it is thoroughly washed before being transferred to raised beds for the drying process, which lasts between 11 and 14 days.

The result is a coffee of exceptional quality, produced from the Red Bourbon variety, cultivated with great care and processed using methods that prioritise both quality and sustainability.

Gardelli- Los Angeles(El Salvador)

(0)

AED 95.00

Los Angeles – El Salvador
Cup Profile: Fig, Cherry, Dark Chocolate, Prune, Pineapple

Indulge in the exquisite Los Angeles, a specialty coffee from the Apaneca Ahuachapán region of El Salvador. Cultivated by Fincas Los Naranjos at elevations of 1,350 to 1,400 meters above sea level, this Pacamara variety undergoes a Classic Natural process using raised beds, resulting in a versatile and harmonious tasting experience.

Roasting & Availability
Each batch is meticulously roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. Coffees are freshly roasted to order on Monday, Wednesday, and Friday, with same-day shipping.

Gardelli Coffee

(Please note: Only whole beans are shipped.)

Brewing Recommendations
To fully appreciate the nuanced complexity of this lot, consider the following filter brewing methods:

V60 Style (Conical Brewer)

Coffee: 17g
Grind: Medium (e.g., Comandante 18 clicks)
Water: 250g at 90°C
Filter: Cafec Abaca+
Brew Time: 2:40 min
Final Strength: 1.46 TDS

Flat-Bed Brewer (e.g., Kalita, Stagg [X])

Coffee: 17g
Grind: Medium (e.g., Comandante 16 clicks)
Water: 250g at 90°C
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, Los Angeles offers an immersive tasting experience that reflects the dedication of the smallholder farmers who meticulously cultivate each bean.

THE STORY BEHIND

Finca Los Angeles is a stunning farm planted exclusively with Pacamara, a variety celebrated for its complex and intense aromas. Located in the Ahuachapán mountain range in western El Salvador, this farm is part of the Fincas Los Naranjos group, led by Sigfredo Corado, a retired professor of agronomy.

The farm is managed through exceptional agronomic practices, including regulated shade from native species, soil enrichment through organic matter, and a strict no-herbicide policy, all of which contribute to a sustainable and balanced ecosystem.

Finca Los Angeles also participates in the Renacer Programme ("Reborn" in Spanish), which educates local producers about improving farm management practices through three annual modules focusing on the "4 R's": Right Source, Right Dose, Right Place, and Right Moment. These initiatives ensure both the environmental sustainability of the farm and its high productivity.

THE VARIETY

Pacamara is a hybrid created at the end of the 1950s in El Salvador by the Institute for Coffee Research (ISIC).

Created by crossing the Pacas variety (an El Salvadoran mutation of Bourbon) with Maragogype, it gets its name from the first four letters of each of its parents. Naturally, it possesses traits from both parents. Its relatively short stature and high productivity are inherited from the Pacas variety, and, like the Maragogype, Pacamara is known for its large cherries.

Pacamara tends to be more productive than the Maragogype and it is known to produce a pleasant cup. However, the variety is highly susceptible to coffee leaf rust.

The variety is not homogeneous, plants are not stable from one generation to another.

THE FERMENTATION PROCESS

The natural process is carefully defined based on the maturity classification and variety of the coffee cherries, ensuring optimal cup quality. Client preferences also influence the process, and only cherries classified as Category "A" with a Brix level above 19 are selected.

The process begins with flotation, where empty or overripe cherries are removed to prevent unwanted fermentation and off-flavours. The selected cherries are then placed in metallic hoppers, transferred to metallic carts, and taken to patios for pre-drying, where they are constantly moved for five days to avoid damage.

After this initial phase, the coffee is transferred to African beds in a two-level drying system. First, the cherries are placed in polypropylene sacks, weighed, and moved to the lower level of the drying beds for three to five days, reducing humidity to 20%.
Then, they are transferred to the upper level for eight to ten days, depending on sunlight, until they reach a final humidity of 10%.

Once dried, the coffee is stored in polypropylene sacks with GrainPro liners to prevent moisture reabsorption and preserve quality.
The following day, a 300g sample is taken from each sack for quality analysis before stacking the coffee by farm, variety, and process. Finally, the sacks are sealed, stacked on wooden pallets, covered with hessian sacks, and stored with dehumidifiers to maintain ideal conditions and prevent cup defects.

Man Vs Machine - Goat Edition(Colombia)

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AED 105.00

Gardelli- Konga Amederaro

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AED 150.00

Konga Amederaro – Ethiopia
Cup Profile: Lavender, Blueberry, Grape, Peach, Papaya

Indulge in the exceptional Konga Amederaro, a specialty coffee sourced from the renowned Yirgacheffe region of Ethiopia. Cultivated at an elevation of 2,000 meters above sea level by smallholder farmers, this Ethiopian Heirloom variety undergoes a Special Process using raised beds, resulting in a coffee that delivers a punch of intense flavor with bold blueberry and grape notes, all wrapped up in perfectly balanced acidity.

Gardelli Coffee

Roasting & Availability
Each batch is meticulously roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. Coffees are freshly roasted to order on Monday, Wednesday, and Friday, with same-day shipping.

Gardelli Coffee

(Please note: Only whole beans are shipped.)

Brewing Recommendations
To fully appreciate the nuanced complexity of this lot, consider the following filter brewing methods:

V60 Style (Conical Brewer)

Coffee: 17g
Grind: Medium (e.g., Comandante 18 clicks)
Water: 250g at 90°C
Filter: Cafec Abaca+
Brew Time: 2:40 min
Final Strength: 1.46 TDS

Flat-Bed Brewer (e.g., Kalita, Stagg [X])

Coffee: 17g
Grind: Medium (e.g., Comandante 16 clicks)
Water: 250g at 90°C
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, Konga Amederaro offers an immersive tasting experience that reflects the dedication of the smallholder farmers who meticulously cultivate each bean.

THE STORY BEHIND

Konga Amederaro is a processing station in Konga village, Yirgacheffe, at 2,000 masl. Supported by the Toracho River, it works with 1,890 local farmers to produce high-quality coffee. The station’s strict quality standards have earned it recognition in the industry, including 7th place in the inaugural Ethiopia Cup of Excellence and spots on the final table of the Taste of Harvest competition in 2018 and 2019.

Coffee is grown by smallholder farmers on small plots surrounding their homes, called "garden coffee." These farmers cultivate Jarc, an Ethiopian heirloom sub-variety, alongside crops like enset (Ethiopian banana), avocados, and papayas for additional food sources. Compost is used to maintain soil fertility, and farming practices are organic, though often uncertified due to high certification costs. Farmers rely on natural pest control methods due to limited access to chemical inputs.

Shade trees are planted to create a suitable microclimate for coffee growth and support the ecosystem. Pruning, including topping and removing lower branches, is used to improve cherry production and tree health.

Konga Amederaro also adopts experimental processing methods like the "Supernatural" technique. This method enhances the traditional sun-drying process by adding controlled aerobic fermentation during drying, highlighting the region’s capability for producing exceptional specialty coffee.

THE VARIETY

The Ethiopian Heirloom coffee variety stands as one of the most precious gems in the world of coffee. Cultivated in the high altitudes of the mountainous regions of Ethiopia, this variety is a true treasure of complex and deep aromas.
What makes the Ethiopian Heirloom variety unique is its wild and non-hybrid nature. These coffees are grown by local farmers using traditional practices, inherited from past generations. The absence of artificial hybridization means that each plant is a blend of indigenous varieties, giving the coffee an extraordinary genetic diversity.

The terroir of Ethiopia, with its volcanic soil and ideal climate, significantly contributes to the aromatic complexity of these coffee beans and accounts for the unique flavour notes, resulting in an unusual and refined cup.
Fruity, floral, and spicy notes emerge in every cup, offering a unique sensory experience. Ethiopian Heirloom coffees are known for their bright and lively acidity, balanced by a silky body. Ethiopia is often considered the birthplace of coffee, and the Heirloom variety represents a return to the roots of this precious beverage. Traditional cultivation, unique genetic variety, and a perfect combination of environmental factors give this coffee a distinctive character that enchants coffee lovers around the world.

THE FERMENTATION PROCESS

In traditional Ethiopian special natural processing, coffee cherries are spread in a thin layer on raised beds and dried under direct or indirect sunlight. In the "Supernatural" method, cherries are instead placed in thick layers on racks within semi-permeable boxes. This setup limits sunlight exposure while allowing controlled airflow and oxygenation, extending the drying period and enhancing natural sugar fermentation within the cherries.

To ensure consistency and prevent issues like over-fermentation or mold, the process requires close monitoring. Temperature, Brix levels, and moisture content are regularly measured, and adjustments to airflow and ambient temperature are made as needed.

When the cherries reach the ideal moisture content of approximately 12.5%, they are rested in a cool environment before secondary processing. This includes hulling, grading, sorting, handpicking, and packing in GrainPro bags for export.

SUMO - San Crispin (Peru)

(0)

AED 70.00

Farm: San Crispin - Premium Estate Coffee

Region: Chanchamayo, Junin

Variety: Caturra

Process: Natural Anaerobic

Altitude: 1500 - 1700 masl

Harvested: 2024

CUPPING NOTES: Sweet, orange, blueberry, blackberry, honey.

Sourced from the lush Junin region, specifically in Chanchamayo, this coffee benefits from the rich biodiversity and favorable climate of the area. Fundo San Crispin is operated by Premium Estate Coffee, a family group association aimed at connecting individual farms to a central station, facilitating direct export and providing a broader range of volume and microlots. This collaborative effort enhances agricultural practices through shared technology, ensuring that each member can access the right markets, elevating their coffee to new heights. The farms involved in this lot span 35 hectares, showcasing the dedication and care of the producers in cultivating high-quality coffee.

Chanchamayo is a stunning region in Peru, nestled within the central Andes, known for its lush landscapes and rich biodiversity. Renowned for its coffee cultivation, Chanchamayo's high altitudes and fertile volcanic soil create ideal conditions for growing premium coffee beans. The region boasts a unique microclimate, characterized by a blend of humidity and sunshine, which enhances the flavor profiles of its coffees. Here, farmers primarily grow Red and Yellow Caturra and Colombia varieties at altitudes of 1,500 to 1,700 meters above sea level. Beyond coffee, Chanchamayo is also famous for its vibrant flora and fauna, making it a popular destination for ecotourism and adventure seekers eager to explore its breathtaking waterfalls and scenic trails.

Caturra, Natural anaerobic - San Crispin, Peru

sourced from the lush Junin region, specifically in Chanchamayo, this coffee benefits from the rich biodiversity and favorable climate of the area. Fundo San Crispin is operated by Premium Estate Coffee, a family group association aimed at connecting individual farms to a central station, facilitating direct export and providing a broader range of volume and microlots. This collaborative effort enhances agricultural practices through shared technology, ensuring that each member can access the right markets, elevating their coffee to new heights. The farms involved in this lot span 35 hectares, showcasing the dedication and care of the producers in cultivating high-quality coffee.

Chanchamayo is a stunning region in Peru, nestled within the central Andes, known for its lush landscapes and rich biodiversity. Renowned for its coffee cultivation, Chanchamayo's high altitudes and fertile volcanic soil create ideal conditions for growing premium coffee beans. The region boasts a unique microclimate, characterized by a blend of humidity and sunshine, which enhances the flavor profiles of its coffees. Here, farmers primarily grow Red and Yellow Caturra and Colombia varieties at altitudes of 1,500 to 1,700 meters above sea level. Beyond coffee, Chanchamayo is also famous for its vibrant flora and fauna, making it a popular destination for ecotourism and adventure seekers eager to explore its breathtaking waterfalls and scenic trails.

Gardelli - (Beshasha)

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AED 90.00

Gardelli - (La Claudina)

(0)

AED 120.00

OLALA- Passion Fruit

(0)

AED 65.00

Father's- Chelbesa (Ethiopia)

(0)

AED 90.00

Size

300g

Father's- Kabira (Ethiopia)

(0)

AED 90.00

🇪🇹 Origin & Producer

Country & Region: Agaro, Jimma Zone, Western Ethiopia, at altitudes between 2,000–2,100 m a.s.l.
Farmer: Grown and processed by Mustefa Abakeno, who cultivates local heirloom varieties (74110 & 74112) on his 18 ha farm. He also established the Kabira station in 2020 to enhance quality through shared community processing.

🌱 Processing & Varietals

Varieties: Heirloom landraces 74110 & 74112, known for resilience and distinctive flavor characteristics.
Process: Fully natural. Cherries are carefully floated to eliminate underripe fruit, shade-stabilized, then sun-dried over 20–30 days on raised beds with shade nets and moisture monitoring—a combination of traditional and modern practices.

☕ Flavor Profile & Cup Notes

Tasting Notes (as described by the roaster):
- Blackberries, red apple, cream ice cream
- Other importers/roasters add: strawberries, nectarines, lilac, caramel fondant — showing a juicy, floral, and sweet cup complexity

🔬 Cupping & Reviews

Generally scores around 86–87 SCA points, confirming high-quality execution of natural processing.
One filter method review notes:

“Light, very pleasant citrus acidity… a completely balanced overall taste experience (strong acidity does not stand out and the coffee is not at all bitter)… Sufficiently expressive even as a base for milk drinks.”
Belfast roaster review (Lot 5) mentions: “very juicy natural… raspberry, white chocolate, lavender, round & complex”

🍽️ Brewing Recommendations

Ideal for filter methods like V60, Aeropress, or Chemex to showcase bright fruit and floral notes.
Also suitable as a lively medium-light espresso, especially if you prefer layered, dessert-like profiles with creamy sweetness.
Versatile enough to work in milk-based drinks; it keeps clarity while balancing body and sweetness.

✅ Summary

Father’s – Kabira (Ethiopia) is a beautifully expressive single-origin coffee offering:

Fruit‑forward and floral nuances (berries, lilac, red apple)
Creamy sweetness and velvety mouthfeel
A cup that’s both balanced and sophisticated—perfect for nuanced filter brewing or an elegant espresso.

Size

300g