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542 products
BUGAN – CHIRILOMA (PERU)
Why you might like it:
This exceptional coffee from Chiriloma, Peru, is a true reflection of the region’s rich agricultural heritage and dedication to quality. With its bright and vibrant acidity, it offers a complex cup full of nuances and depth. The flavor profile is well-balanced, combining floral and fruity notes with a silky smooth body that invites exploration with every sip.
The coffee opens with a gentle floral fragrance, which evolves into sweet, citrusy flavors, followed by hints of red fruit and a pleasingly clean finish. The overall profile is elegant, refreshing, and vibrant, showcasing the best of Peruvian coffee craftsmanship.
Tasting Notes:
🔹 Jasmine & Citrus Blossom
🔹 Red Fruit (Cherry, Raspberry)
🔹 Sweet Honeyed Finish
Origin & Process:
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Region: Chiriloma, Cajamarca, Peru
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Farm: Finca Chiriloma
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Producer: [Producer's Name]
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Variety: Caturra, Bourbon
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Altitude: 1,800–2,000 MASL
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Process: Washed
Best Brewing Methods:
Pour-Over | Espresso | French Press
Introduction
Momos, a distinguished name in Busan’s specialty coffee scene, is celebrated for its exceptional coffee craftsmanship and innovative blends. Established as a premium coffee roastery and café, Momos has garnered a reputation for sourcing high-quality beans, precision roasting, and delivering an unparalleled coffee experience.
Signature Blend & Roasting Excellence
- Momos Signature Blend: A meticulously curated selection of beans, offering a harmonious balance of acidity, body, and aroma.
- Sourcing & Quality: Ethically sourced beans from top coffee-growing regions, ensuring sustainability and traceability.
- Roasting Expertise: Precision roasting techniques that bring out the natural complexities and flavors unique to each bean.
Award-Winning Legacy
- Recognized on global coffee platforms for its expertise in specialty coffee.
- Trained baristas and roasters who have competed in and won international coffee championships.
Café Experience
- Minimalist yet inviting ambiance, designed for a refined coffee-tasting experience.
- Offers hand-brewed pour-overs, espresso-based beverages, and innovative seasonal creations.
- A hub for coffee enthusiasts, professionals, and those seeking a premium coffee experience in Busan.
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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.
Espresso Roast Espresso Capsules
Overview
Dive into rich intensity with our Espresso Roast Espresso Capsules, designed to deliver an espresso-like texture and depth that’s undeniably bold. Perfectly roasted for a full-bodied crema and premium flavor, these organic capsules bring café-quality coffee to your home. Skip the lines, embrace your dark side, and BYOB—be your own barista.
Product Details
- Flavor Profile: Rich and intense, with espresso-like depth and a luxurious crema.
- Roast Level: Espresso roast, crafted for a bold and satisfying experience.
- Body: Full-bodied for a velvety, robust texture.
- Acidity: Balanced for a smooth and rich flavor.
Additional Features
- Compatible with most Nespresso® OriginalLine® brewers.*
- Organic capsules for a sustainable and superior 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.
🍈 Melon Dripbags
Quantity: 10 dripbags per box
Origin: Colombia
Process: Anaerobic with Fruits
Altitude: 1400–1600 meters
Variety: Blend
Roast Profile: Omni (suitable for both filter and espresso)
Flavor Notes:
Experience a harmonious blend of flavors: the refreshing sweetness of melon, the warm spice of clove, the rich depth of raisins, the smoothness of maple syrup, and the nutty undertones of hazelnuts.
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.
Savor the delightful fusion of fruity sweetness and rich depth in every sip.
COLOMBIA CAMPO HERMOSO WATERMELON CO-FERMENT
🇨🇴 Origin: Colombia – Circasia, Quindío
🌱 Farm: Campo Hermoso
⛰️ Altitude: 1,750–1,900 MASL
👨🌾 Producer: Edwin Noreña
🌿 Variety: Caturra
☀️ Process: Honey, Co-Ferment
✨ Taste Notes: Watermelon, Nectarine, Bubble Gum
About This Specialty Coffee
Nestled in the mountains of Circasia, Quindío, Finca Campo Hermoso is renowned for pushing the boundaries of coffee innovation while preserving elegance and balance in every cup. Led by Edwin Noreña, the farm has become internationally recognized for its precision fermentation techniques and exceptional specialty coffee craftsmanship.
This carefully cultivated Caturra lot is harvested only at peak ripeness, with cherries reaching 23° Brix or higher to ensure optimal sweetness and flavor concentration. After a brief water soak, the cherries undergo a controlled fermentation process that enhances aromatic complexity and fruit expression.
The coffee is then depulped while retaining 100% of its mucilage, before entering a second anaerobic honey hydro-fermentation stage. During this process, dehydrated watermelon is introduced, naturally intensifying the coffee’s sweetness and infusing the cup with a vibrant tropical character and playful complexity.
In the cup, expect a bright and juicy profile, led by refreshing watermelon sweetness and vibrant nectarine-like fruitiness. A nostalgic bubble gum sweetness adds playful character, creating a unique and expressive cup that feels lively yet refined.
The mouthfeel is silky and honey-smooth, supported by a medium body and balanced sweetness. The finish is clean, lingering, and delicately fruity, leaving behind soft tropical notes and a refined sweetness that stays pleasantly on the palate.
☕ A playful yet refined co-ferment — juicy, tropical, and irresistibly expressive, crafted with Campo
☕ Fenjal – Madina Arabic Coffee (Colombia) | Ground Arabic Coffee
Inspired by the elegance and heritage of Al Madina Arabic coffee, this blend is crafted using premium Colombian specialty beans, finely ground and infused with traditional aromatics.
Designed for authentic Arabic coffee preparation, it delivers a smooth, fragrant cup with delicate floral notes and warm spices—perfect for serving in gatherings and daily hospitality.
🌟 Product Highlights
☕ Madina Arabic Coffee Style – Traditional Arabian preparation
🌍 Colombian Specialty Beans – High-quality Arabica base
🌹 Floral & Spiced Blend – Medina rose, cardamom, saffron, and a hint of clove
🥄 Pre-Ground Coffee – Ready for immediate Arabic coffee brewing
🔥 Authentic Experience – Perfect for dallah and traditional serving
🌸 Flavor Profile
- Tasting Notes: Rose, Cardamom, Saffron, Clove
- Body: Light to medium
- Acidity: Low
- Finish: Floral, smooth, and gently spiced
📋 Transparency Report
- ☠️ Origin: Colombia
- ☠️ Bean Type: Specialty Arabica
- ☠️ Style: Madina Arabic Coffee
- ☠️ Ingredients: Medina Rose, Cardamom, Saffron, Clove
- ☠️ Process: Spiced blend
- ☠️ Roast Level: Light to Medium
- ☠️ Grind Size: Arabic Coffee (fine grind suitable for dallah)
⚙️ Recommended Brewing
- Traditional Arabic Coffee (Dallah): Ready-to-use grind for authentic preparation
- Majlis Serving: Ideal for gatherings and hospitality
NEIGHBOURHOOD – Guatemala (Capsules)
Origin: Guatemala
Process: Natural
Varietal: Pacamara Bourbon
Flavour Profile
Ripe Cherry • Citrus • Milk Chocolate
Cup Experience
A vibrant and expressive coffee with bright fruit-forward notes. Juicy ripe cherry and zesty citrus lead the cup, balanced by the creamy sweetness of milk chocolate. Smooth, lively, and full of character — a perfect capsule for everyday indulgence.
Capsule Details
- Compatible with standard capsule machines
- Convenient, consistent brewing
- Preserves the bright and complex profile of Guatemalan Pacamara Bourbon
Bundle a Machine with a Grinder – Get an Exclusive Price
Pair any espresso machine with a compatible grinder and unlock a special bundle price. Designed to give you the optimal grind and perfect extraction – every time.
