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 – Bourbon & SL28

Farm: Burka Estate
Region: Arusha, Tanzania
Variety: Bourbon & SL28
Process: Washed
Altitude: 1,350 masl
Harvest: 2025

🌸 Cupping Notes

Floral • Rosehip • Baked Apple • Grapefruit • Sweet, long caramelized apple finish • Juicy, balanced, complex

💬 Description

Burka Estate, one of Tanzania’s oldest and most established coffee farms, sits on the leeward side of Mount Meru near Arusha, with fertile land extending toward Mount Kilimanjaro. Founded in 1899, the estate nurtures over 1.3 million shade-grown Arabica trees, coexisting with protected forests and natural grasslands.

Coffee here is more than a crop — it’s a community endeavor. With over 200 permanent employees and seasonal harvest teams up to 5,000 people, the estate provides housing, healthcare, education, and fair wages, along with social security and union membership. On-site nurseries, primary schools, and medical facilities ensure staff and their families are well-supported, while community life thrives with sports, social events, and strong local connections.

The Bourbon & SL28 lot is carefully washed and sun-dried at Burka’s wet mills, allowing full control over fermentation and drying. The result is a sweet, juicy, and complex Tanzania AA, with floral notes, baked apple, grapefruit, and a lingering caramelized finish — reflecting the same care and community spirit that defines life at Burka Estate.

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:

• Chocolate Fudge

• Pineapple

• Coconut

• Strawberry Cheesecake

• 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.

Nebo – Thiriku (Kenya)

English Description

Elegant. Sweet. Distinctly Kenyan.

Nebo – Thiriku (Kenya) hails from the famous Thiriku Cooperative in Nyeri County, one of Kenya’s most celebrated coffee-growing regions. Cultivated in rich volcanic soils at high elevations, this lot reflects the hallmark of Kenyan terroir — refined sweetness, bright clarity, and complex fruit character.

☕ Cup Profile

• Flavor Notes: Brown sugar, floral, dried fruit, stone fruit

• Acidity: Bright and juicy

• Body: Medium, silky

• Finish: Clean and lingering

🌍 Origin Details

• Country: Kenya

• Region: Nyeri County

• Cooperative: Thiriku Farmers’ Cooperative Society

• Altitude: 1,700 – 1,900 masl

• Varieties: SL28, SL34, Ruiru 11, Batian

• Process: Washed

💎 Why It’s Special

• From one of Nyeri’s most respected cooperatives

• A balance of floral aromatics and deep fruit sweetness

• Roasted by Nebo Specialty Coffee to highlight its clarity and refined profile

🌱 Product Description – Costa Rica Villa Sarchi (Don Senel Micromill)

Costa Rica – Villa Sarchi (Natural Process)
From Don Senel Micromill, Las Huacas & El Cola Roja farms

Step into the world of Costa Rican terroir with this exceptional Villa Sarchi microlot, crafted at Don Senel Micromill. Founded in 2014 by Senel Campos, the mill is a symbol of perseverance and innovation. From humble beginnings using a hand-pulper retrofitted with a washing machine motor, Senel has transformed his project into a state-of-the-art micromill that today produces coffees of remarkable character and quality.

☕ Cup Profile

• Flavor Notes: Ripe tropical fruits, red berries, panela sweetness, and a floral finish

• Acidity: Bright yet delicate, reminiscent of citrus and stone fruit

• Body: Medium, silky, with a clean structure

• Finish: Long, sweet, and complex

🌍 Origin & Farm

• Producer: Senel Campos – Don Senel Micromill

• Region: Costa Rica

• Farms: Las Huacas & El Cola Roja

• Variety: Villa Sarchi (Bourbon mutation)

• Altitude: ~1,500–1,700 masl

• Soil: Nutrient-rich volcanic, shaped by unique canyon microclimates

⚙️ Processing Method – Natural

• Selective hand-picking, floatation and destoner sorting

• Pre-drying on raised beds for 72 hours

• Covered fermentation cycles (1 hour × 3 times daily)

• Slow drying on raised beds for 22–29 days, moved every 2 hours for uniformity

• Rested for 2 months post-drying to stabilize flavors

• Finished with meticulous milling and export preparation

💎 Why It’s Special

• From a pioneering micromill that revolutionized smallholder processing in Costa Rica.

• Naturally processed Villa Sarchi showcasing fruit-forward complexity.

• Crafted with precision: every stage of fermentation and drying carefully monitored for excellence.

Hand Brew Cocoa Beans – Vietnam (Dak Lak – Anh Em Cacao) – 180g

Origin: Mekong Delta, Dak Lak | Light Roasted | 12 Brews

Description:
A fine cocoa celebrated for its fruit-forward profile and medium body, this rare origin from Vietnam’s Dak Lak Province delivers a vibrant cup with notes of fresh prunes, red wine-like acidity, and a nutty finish touched with subtle star fruit spices.

Awarded an international silver medal by the International Chocolate Awards, this origin showcases the full potential of Vietnamese terroir and modern processing.

Sourced from farms intercropped with coconut, pomelo, banana, and longan trees, the cocoa is centrally fermented and dried by Anh Em Cacao Co., under the guidance of Truong Minh Thang, who applies cutting-edge fermentation techniques to unlock complexity and depth.

Origin & Processing Details:

• Region: Mekong Delta, Dak Lak Province, Vietnam

• Producer: Anh Em Cacao Co. (led by Truong Minh Thang)

• Genetics: Trinitario hybrid B14

• Fermentation: 5 days in boxes, turned at 48h and 96h

• Drying: Sun-dried for 7–10 days, turned every 2 hours

• Farming Practice: Intercropped with coconut and tropical fruits

• Roast Level: Light

• Form: Ground cocoa beans

• Brews per Pack: ~12

☕ Anthem Savage Coffee Natural Gesha – Jamison Savage, Panama

Specialty Coffee from Panama’s Boquete Region

🌱 Producer & Origin

• Farm: Finca La Miel

• Producer: Jamison Savage

• Region: Boquete, Chiriquí, Panama

• Elevation: 1,500 meters above sea level

• Varieties: Gesha

• Process: Natural

🧪 Processing Details

• Harvesting: Handpicked ripe cherries with extreme attention to quality

• Fermentation: Natural process, sun-dried on raised beds for optimal drying

• Drying: 20–30 days on raised beds, ensuring even drying and preservation of complex flavors

• Resting: Post-drying resting period for flavor stabilization

🍽️ Tasting Notes

• Aroma: Floral notes with hints of jasmine and bergamot

• Flavor Profile: Tropical fruit, peach, lychee, and refined honey sweetness

• Mouthfeel: Elegant, silky smooth with a vibrant acidity

• Finish: Clean, long-lasting with a juicy aftertaste

📦 Shipping & Packaging Dimensions

• Packaging Type: 100g bag

• Shipping Box Dimensions:

  • Width: 15 cm

  • Depth: 10 cm

  • Height: 7 cm

• Shipping Weight: Approx. 0.12 kg per bag (including packaging)

📝 Description

The Anthem Savage Coffee Natural Gesha by Jamison Savage is a truly exceptional coffee from Panama’s renowned Boquete region. Cultivated at high elevations and processed with the utmost care, this Natural Gesha offers a delicate balance of tropical fruit flavors, jasmine florals, and refined sweetness. With its silky mouthfeel and clean finish, this coffee is perfect for those seeking a bright, elegant, and complex cup.

☕ Chorora Lactic CM Washed Sidra – Olinka Velez, Ecuador

Specialty Coffee from Ecuador’s Loja Region

🌱 Producer & Origin

• Farm: Chorora Farm

• Producer: Olinka Velez

• Region: Loja, Ecuador

• Elevation: 1,800 meters above sea level

• Varieties: Sidra

• Process: Lactic CM Washed

🧪 Processing Details

• Harvesting: Handpicked ripe cherries

• Fermentation: Lactic CM (Controlled Microbial) washed process, which enhances sweetness and smoothness

• Drying: Sun-dried for 15–18 days on raised beds to preserve the natural flavors

• Post-Fermentation: Rested to allow full flavor development

🍽️ Tasting Notes

• Aroma: Fruity, with hints of tropical fruit and a creamy sweetness

• Flavor Profile: Juicy pineapple, creamy coconut, and a touch of vanilla

• Mouthfeel: Silky, smooth, and well-balanced

• Finish: Clean and refreshing with a slight tropical aftertaste

📦 Shipping & Packaging Dimensions

• Packaging Type: 250g bag

• Shipping Box Dimensions:

  • Width: 20 cm

  • Depth: 15 cm

  • Height: 10 cm

• Shipping Weight: Approx. 0.3 kg per bag (including packaging)

📝 Description

The Chorora Lactic CM Washed Sidra by Olinka Velez is a refined and innovative coffee from Ecuador's Loja region. The Lactic CM Washed process brings out a smooth, creamy sweetness that pairs perfectly with the tropical fruit notes of pineapple and coconut. The silky mouthfeel and clean finish make it an exceptional coffee for those looking for a refreshing, well-balanced cup with a unique flavor profile.

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

• Intense red fruit and juicy structure

• Floral lift with clean, sweet finish

• 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. 🍓🍷🌺☕🇷🇼