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215 of 368 products
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Kahondo – 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 – 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 90°C
- 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 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, Kahondo delivers an immersive tasting experience that embodies the dedication of the smallholder farmers who meticulously cultivate each bean.
THE 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.
THE 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 Réunion, 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 20–30% 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 – 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.
Flavour Notes
Blackcurrant Jelly, Chestnut, Apple, Dark Chocolate
About The Coffee
La Roca is a smooth winter coffee from Jorge Rojas in Planadas, Tolima. With festive notes of blackcurrant jelly, chestnut, crisp apple, and dark chocolate, this Tabi varietal offers a cozy, rich body and a warming aroma. Perfect for cold days, it’s a delightful seasonal pick-me-up. Beyond crafting his own coffee, Jorge also processes beans for other farmers, continuously refining methods to elevate quality.
Kiboko – Ethiopia Irgacheffe
Origin: Yirgacheffe, Southern Ethiopia
Variety: Heirloom
Process: Traditional Natural
Roast Level: Medium
Description:
Embark on a sensory voyage to the birthplace of coffee with our Ethiopia Irgacheffe, a single-origin masterpiece that captures the soul of the world’s most storied coffee region. Grown in the legendary highlands of southern Ethiopia, this remarkable coffee reflects centuries of cultivation expertise passed down through generations, harmonizing ancient tradition with the unparalleled terroir of Yirgacheffe.
Crafted from rare heirloom varieties nurtured at high altitudes, each bean embodies the natural richness and vibrant character unique to Ethiopia’s coffee heartland. The result is a cup that balances delicate floral elegance with a smooth, velvety body — a celebration of complexity and refinement that unfolds with every sip.
With its distinctive aromatic layers and clean, bright acidity, Ethiopia Irgacheffe stands as an exceptional choice for espresso connoisseurs and filter enthusiasts alike. This medium roast reveals a sophisticated interplay of Earl Grey, jasmine, and subtle whisky notes, culminating in a lingering finish that is both elegant and deeply satisfying.
Tasting Notes: Earl Grey • Jasmine • Whisky
Experience: A refined, aromatic cup that celebrates Ethiopian coffee heritage through depth, balance, and artistry.
Yemen – 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.
🌿 Ethiopia – Kayon Mountain – Natural Heirloom
Origin:
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Farm: Kayon Mountain Coffee Farm
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Region: Guji Zone, Oromia, Ethiopia
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Altitude: 1900–2200m
Varietal:
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Ethiopian Heirloom (indigenous varieties)
Processing Method:
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Natural (Carefully dried on raised beds for 12–20 days)
Sustainability Commitment:
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Organic farming with shade-grown cultivation
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Reforestation efforts and direct support to local communities
Flavor Profile:
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Bursting with strawberry, tropical fruits, jasmine, and cocoa nibs
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Velvety body, bright and juicy acidity, sweet lingering finish
Roast Level:
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Light to Medium (to emphasize juicy fruit notes and floral aromatics)
Perfect For:
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Pour-over, batch brew, bright espresso, or flash brew iced coffee
Farm Highlight:
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Kayon Mountain is family-owned and operated, committed to full vertical integration from seed to export — ensuring exceptional quality control.
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.
🌱 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.
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