🌍 Nebo – Uraga (Ethiopia)

English Description

Discover the floral elegance of Ethiopia.
Nebo – Uraga (Ethiopia) is a microlot from the highlands of Guji’s Uraga district, an area renowned for producing some of the most expressive Ethiopian coffees. Grown at high altitudes and nurtured in rich volcanic soils, this coffee showcases the signature brightness, florality, and complexity that Ethiopia is celebrated for.

☕ Cup Profile

• Flavor Notes: Jasmine, bergamot, ripe peach, honey sweetness

• Acidity: Lively citrus-like, tea-like clarity

• Body: Light to medium, silky and clean

• Finish: Long, floral, and refreshing

🌍 Origin Details

• Country: Ethiopia

• Region: Uraga, Guji Zone

• Altitude: 1,900 – 2,200 masl

• Variety: Heirloom / Landrace (mixed local varieties)

• Process: [Natural or Washed – confirm Nebo’s version]

• Producer: Smallholder farmers in Uraga

💎 Why It’s Special

• From one of Ethiopia’s most prized terroirs, Guji–Uraga.

• Exceptional floral aromatics and delicate fruit sweetness.

• Carefully roasted by Nebo Specialty Coffee to highlight clarity and balance.

🌿 Gentle Washed Sidra – Capsules

🌍 Origin & Producer

• Producer: Augusto Ortega

• Region: Huila, Colombia

• Variety: Sidra

• Process: Washed

• Format: Capsules (Compatible with [Nespresso® / specify system])

⚗️ Process Details

The Sidra variety is carefully handpicked at peak ripeness, ensuring only the highest-quality cherries are selected. After pulping, the beans undergo a washed process designed to highlight clarity, sweetness, and floral complexity. The coffee is then dried slowly to preserve its delicate aromatic structure.

👅 Cup Profile

• Aroma: Floral & delicate

• Flavor Notes: Gentle sweetness, tropical fruit nuance, clean finish

• Acidity: Bright yet balanced

• Body: Silky, light, refined

A capsule designed for those who appreciate elegance and clarity in every sip.

📖 Backstory

Augusto Ortega, a dedicated producer from Huila, Colombia, is recognized for his meticulous approach to growing and processing the rare Sidra variety. His coffees have been praised for their refined character, balancing tropical sweetness with delicate floral notes.

✨ Gentle, elegant, and perfectly crafted for capsule brewing — bringing the complexity of specialty Sidra to your daily routine.

Hand Brew Cocoa Beans – Togo (Kekeli) – 180g

Origin: Mount Agou, Plateaux Region | Light Roasted | 12 Brews

Description:
Sourced from the lush, forested foothills of Mount Agou in Togo’s Plateaux region, Kekeli cocoa is a unique expression of West African terroir. The cocoa trees grow in thick tropical forests, nourished by a rich humus layer formed by acacia, teak, and native flora — lending the beans a distinct flavor signature.

Produced by the women-led Kekeli Cooperative (65% female farmers, under the leadership of Abra Benczedi), the cocoa is centrally fermented and grown under intercropped systems with mango and banana trees, supporting biodiversity and sustainability.

Expect a round, full-bodied profile, rich in dark chocolate mousse notes, complemented by a burnt honey sweetness and subtle forest depth.

Origin & Farming Details:

• Region: Plateaux, Togo

• Terroir: Tropical forest near Mount Agou

• Altitude: 900 meters above sea level

• Producer: Kekeli Cooperative

• Leadership: Women-led (65% female farmers) – Abra Benczedi

• Genetics: Amelonado × Forastero hybrids

• Fermentation: Centralized processing

• Farming Practice: Intercropped with mango, banana, and local flora

• Roast Level: Light

• Form: Ground cocoa beans

• Brews per Pack: ~12

Packaging & Shipping:

• Net Weight: 180g

• Packaging Type: Resealable kraft or foil pouch

• Dimensions: 22 cm × 13 cm × 4 cm (approx.)

• Gross Weight: ~200g

🌱 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:

• Dose: 15g

• Water: 240g at 91°C

• 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.

The process of this coffee starts with a good selection of ripe cherries. They are then bagged and sealed to begin anaerobic fermentation. This first stage is followed by an oxidation process, in which the bags are opened and the cherries are placed in open plastic containers to be in contact with oxygen until the fermentation reaches the desired temperature, and the process ends with a thermal shock by placing the cherries in cold water before drying. The coffee enters the drying room for 15 to 18 days and is inoculated with the Pura Cepa's consortium of microorganisms to enhance the desired flavour and aroma. It is then left to dry until the desired moisture content is reached.

🍇 Honey Grape – Deep, Winey, Indulgent

Origin: Colombia
Producer: Jairo Arcila
Varietal: Castillo
Process: Wine Yeast & Grape Maceration
Altitude: 1,550 – 2,000 m.a.s.l.
Body: Medium

Through a meticulous wine yeast fermentation combined with grape maceration, this coffee develops a luxurious fruit-forward character with layered sweetness and depth.

✨ Tasting Notes

• 🍷 Rich dark grape

• 🍇 Wine-like complexity

• ☁️ Smooth medium body

• 🍯 Lingering sweet aftertaste

Grown at high elevations, the cooler climate enhances clarity and structure, allowing its fruity intensity to shine while maintaining balance and elegance.

Honey Grape is vibrant yet refined — a distinctive cup for those who appreciate adventurous fermentation and long-lasting sweetness in every sip.

Father’s Coffee – El Salvador – Noruega 🇸🇻 (Filter Roast)

A Balanced, Sweet, & Classic Salvadoran Cup

From the legendary Noruega region of El Salvador, this coffee is a refined expression of balance and sweetness. Carefully cultivated at altitude and thoughtfully roasted for filter brewing, it offers a harmonious cup defined by clarity, gentle fruit, and comforting sweetness.

This is a quietly confident coffee — approachable, polished, and endlessly drinkable.

🌿 Country: El Salvador
📍 Region: Noruega
🏡 Farm / Origin: Noruega
👨🌾 Producer: Father
⛰ Altitude: High elevation
🔬 Process: Washed
🫘 Variety: Bourbon / traditional Salvadoran cultivars
☕ Tasting Notes: Red apple, caramel, cacao
📈 Roast Level: Light (Filter Optimized)
📍 Preparation: Suitable for all filter brewing methods (Solo Dripper, V60, Chemex, AeroPress, French Press)
🌰 Type: Roasted coffee beans

What Makes It Special?

🌱 A Classic Origin, Carefully Honored

Noruega is known for producing some of El Salvador’s most elegant and consistent coffees. Father’s approach respects this legacy — emphasizing sweetness, balance, and structure rather than intensity.

The result is a coffee that feels familiar yet refined, perfect for daily brewing or thoughtful tasting.

🧪 Washed Process Balance

• Crisp red apple acidity

• Smooth caramel sweetness

• Soft cacao depth with a clean, lingering finish

• Transparency Report

  💎 Single Origin: El Salvador – Noruega
  🌱 Process: Washed
  🔥 Roast Profile: Light Filter Roast
  🌰 Format: Whole Bean

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  Brewing Recommendation

  ☕ Pour Over (V60 / Solo Dripper): Highlights balance and clarity
  🫖 Chemex: Clean, sweet, and elegant
  🌀 AeroPress: Rounded, comforting, and structured
  🫗 French Press: Fuller body with gentle sweetness

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  📸 Product photo is illustrative — each bag reflects Father’s dedication to tradition, balance, and thoughtful roasting.

  Father’s Coffee – Noruega (Filter) is for lovers of classic washed coffees — sweet, composed, and timeless, with the kind of balance that never goes out of style. ☕🍎🍫🇸🇻

Father’s Coffee – Rwanda – Tumba 🇷🇼 (Espresso Roast)
A Bold, Berry-Rich & Sweetly Structured Rwandan Espresso

Experience the vivid character of Rwandan terroir in Tumba, a natural-process Red Bourbon espresso roast that combines berry intensity with syrupy depth and floral nuance. This espresso is rich yet elegant — delivering strawberry candy sweetness, hibiscus florals, and a red wine-like finish in every shot.

🌿 Origin: Rwanda
📍 Region: Gakenke District, Tumba Hill
🔬 Process: Natural
🫘 Variety: Red Bourbon
☕ Flavor Notes: Strawberry candy, hibiscus, red wine, panela
📈 Roast Level: Medium (Espresso Optimized)
📍 Brew Method: Espresso, Moka Pot, Milk-Based Drinks

What Makes It Special?

🍓 Berry-Bursting Natural from High Elevation
Carefully dried whole cherries intensify sweetness and bring depth. Combined with Rwanda’s clean, cool climate, this creates a fruit-forward espresso with striking clarity and balance.

⚙️ Crafted for Modern Espresso Brewing

• Syrupy, jam-like body with vibrant acidity

• Layers of red fruit and florals

• Works beautifully both black or with milk

Transparency Report

💎 Single Origin: Rwanda – Tumba, Gakenke
🌱 Process: Natural
🔥 Roast Profile: Medium Espresso Roast
🌰 Format: Whole Bean

Brewing Recommendation

🎯 Espresso Machine: Bright red fruit upfront with silky texture
🫖 Moka Pot: Sweet and bold with lingering berry notes
🥛 With Milk: Juicy strawberry and caramel-like sweetness in milk

📸 Product photo is illustrative — the flavor in every shot is the real showstopper.

Tumba (Espresso) is for the adventurous espresso drinker — one who seeks bold fruit, clean structure, and a cup that delivers sweetness and complexity in equal measure. 🍓🍷🌺☕🇷🇼

MAME – Decaf

Introduction

MAME presents Decaf, a meticulously crafted coffee designed for those who enjoy the rich flavors of coffee without the caffeine content. Using a careful decaffeination process that preserves the natural flavors and complexity of the beans, this coffee ensures a smooth, flavorful experience that rivals caffeinated options.

Coffee Profile

• Origin: Varies (sourced from high-quality regions, such as Colombia, Ethiopia, or Brazil)
• Process: Swiss Water Process or CO2 Decaffeination, ensuring no chemicals are used during the decaffeination process while maintaining the coffee’s flavor integrity.
• Roast: Designed for espresso and filter brewing, highlighting the smooth, balanced characteristics of the coffee.

Flavor Notes

• Aroma: Sweet and mild, with subtle notes of chocolate, nuts, and light fruit.
• Tasting Notes: Smooth, nutty flavors with a hint of caramel sweetness and mild fruit undertones.
• Body & Finish: Medium-bodied with a soft, clean finish that’s never too bitter or acidic.

Brewing Recommendations

Espresso:

• Dose: 18-20g
• Yield: 36-42g
• Extraction Time: 25-30 seconds
• Temperature: 93°C

Filter (Pour-over):

• Grind Size: Medium-fine
• Water Temperature: 92–96°C
• Brew Ratio: 1:15 to 1:16 (e.g., 18g coffee to 270ml water)
• Total Brew Time: 3:00 - 3:30 minutes

Why MAME – Decaf?

MAME’s Decaf coffee is perfect for those who want the rich, flavorful experience of high-quality coffee without the stimulating effects of caffeine. With careful sourcing and a gentle decaffeination process, this coffee provides a smooth, balanced cup that can be enjoyed any time of day.

Each box contains 10 dripbags

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.