Al-Arda – Saudi Arabia – Anaerobic Typica (125g)

Origin: Saudi Arabia
Varietal: Typica
Process: Anaerobic Natural (Dried)
Altitude: 1,600 meters above sea level
Weight: 125g

☕ Flavor Profile

A unique Saudi Arabian coffee processed through anaerobic natural drying, this Typica varietal showcases a vibrant and aromatic cup with layered notes of strawberry, dried fruits, raisins, grapes, and delicate floral undertones. The result is a beautifully balanced profile with lively acidity, a juicy texture, and a refined, tea-like body.

🌱 Origin & Terroir

Sourced from the highlands of Saudi Arabia at 1,600 meters above sea level, this coffee is cultivated in mineral-rich soils under ideal microclimatic conditions. These elevations and slow cherry ripening allow for greater sugar development, enhancing its fruit-forward complexity.

🛠 Processing Method

Anaerobic Natural Drying:
Ripe Typica cherries are fermented in oxygen-free tanks, where naturally occurring microorganisms help break down sugars and release rich, fruit-driven aromas. After fermentation, the cherries are sun-dried, locking in sweetness and clarity for a clean yet bold profile.

🔍 Specifications

💡 Suggested Recipes

Filter (Distillery / Pour-over)

• Coffee Dose: 18 g

• Water: 270 ml

• Temperature: 90 °C

• Extraction Time: 2:40 minutes

Espresso

• Coffee Dose: 18 g

• Water: 32 ml

• Temperature: 90 °C

• Extraction Time: 30 seconds

Al-Arda – Anaerobic Typica is a pioneering Saudi coffee that captures the richness of its origin with modern processing innovation. Perfect for explorers of new terroirs and lovers of complex, fruit-driven brews.

OLALA – Cherry (Colombia)

Origin: Colombia
Varietal: Castillo
Process: Natural
Altitude: 1,600 – 1,900 meters above sea level
Harvest Season: May to August

☕ Flavor Profile

A vibrant and fruit-forward coffee with bold cherry notes, layered with hints of red berries, plum, and a subtle chocolate undertone. This cup offers a balanced acidity, medium body, and a juicy finish that captures the essence of ripe tropical fruit.

🌱 Origin & Terroir

Grown in Colombia’s mountainous regions, the Castillo varietal excels in flavor clarity when processed naturally. The elevation, cool climate, and rich volcanic soil contribute to the coffee’s intense sweetness and complexity.

🛠 Processing Method

• Natural Process: Cherries are dried whole under the sun, allowing prolonged contact with the pulp for maximum fruit intensity and a syrupy sweetness.

• Harvest Season: Collected between May and August to ensure full flavor development and sugar content.

🔍 Specifications

💡 Brewing Suggestions

Ideal for pour-over, AeroPress, or espresso to highlight its rich cherry notes and smooth finish. A medium roast enhances depth while preserving the fruity brightness.

OLALA – Cherry (Colombia) is a deliciously juicy coffee that brings out the bold and sweet side of Colombian terroir—perfect for lovers of deep, fruit-driven profiles.

OLALA – Grape Jam (Colombia)

Origin: Colombia
Varietal: Caturra
Process: Anaerobic Natural (with Grapes)
Elevation: 1,750 meters above sea level
Weight: (Add if needed, e.g., 125g / 250g)

☕ Flavor Profile

A vibrant and indulgent Colombian coffee crafted through anaerobic fermentation with grapes, delivering rich notes of grape jam, red fruits, and a lingering natural sweetness. The result is a juicy, syrupy cup with a smooth body and balanced acidity, offering a dessert-like experience in every sip.

🌱 Origin & Terroir

Cultivated at 1,750 meters in Colombia’s fertile highlands, this Caturra varietal benefits from nutrient-rich volcanic soil and cool temperatures. These conditions promote slow cherry maturation, enhancing sugar development and fruit complexity.

🛠 Processing Method

Anaerobic Natural with Grapes:
Ripe coffee cherries are fermented in sealed tanks alongside grapes, allowing the fruit’s natural sugars and esters to infuse the beans. This oxygen-free environment intensifies sweetness and aroma, followed by slow drying under the sun for clarity and depth.

🔍 Specifications

💡 Suggested Recipes

Filter / Distillery / Pour-over

• Coffee Dose: 18 g

• Water: 270 ml

• Temperature: 90 °C

• Extraction Time: 2:40 minutes

Espresso

• Coffee Dose: 18 g

• Water: 32 ml

• Temperature: 90 °C

• Extraction Time: 30 seconds

OLALA – Grape Jam (Colombia) is a fruit-forward cup designed for coffee lovers who crave sweetness, depth, and a jammy twist. Perfect for both filter and espresso adventures.

OLALA – Lafarawlah Strawberry Anaerobic (Colombia)

Origin: Colombia
Varietal: Caturra
Process: Anaerobic Natural (with Strawberry)
Altitude: 1,700 – 1,800 meters above sea level

☕ Flavor Profile

A bold and expressive Colombian coffee infused with strawberries during anaerobic fermentation, this cup features juicy strawberry and tart cranberry notes, balanced with a delicate honey-like sweetness. The result is a fruit-forward, syrupy cup with bright acidity and a long, elegant finish.

🌱 Origin & Terroir

Sourced from Colombia’s high-altitude farms at 1,700–1,800 meters above sea level, this Caturra varietal thrives in mineral-rich volcanic soil and cool, slow-ripening conditions. These factors contribute to concentrated sugars and a vibrant fruit structure.

🛠 Processing Method

Anaerobic Natural with Strawberry:
Ripe coffee cherries are fermented in sealed, oxygen-free tanks with fresh strawberries. This experimental process encourages deep infusion of the strawberry’s sugars and aroma into the beans. Slow sun-drying follows to preserve clarity and fruit integrity.

🔍 Specifications

💡 Suggested Recipes

Filter (Distillery / Pour-over)

• Coffee Dose: 18 g

• Water: 270 ml

• Temperature: 90 °C

• Extraction Time: 2:40 minutes

Espresso

• Coffee Dose: 18 g

• Water: 32 ml

• Temperature: 90 °C

OLALA – Lafarawlah Strawberry Anaerobic (Colombia) is a joyful collision of red fruits and natural sweetness—perfect for both adventurous brewers and lovers of fruit-sweet coffees.

OLALA – Lemon Candy (Qisha)

Origin: Colombia
Varietal: Qisha
Process: Washed
Altitude: 1,500 – 1,800 meters above sea level
Harvest Season: March to June

☕ Flavor Profile

A bright and zesty coffee with vibrant lemon candy notes balanced by sweet citrus undertones and a crisp, clean finish. The lively acidity and medium body make it a refreshing and energizing cup with a playful, candy-like sweetness.

🌱 Origin & Terroir

Grown in Colombia’s high-altitude regions, the Qisha varietal is prized for its distinctive citrus characteristics. The volcanic soils and cool climate contribute to the coffee’s clarity and brightness, enhanced by the washed process to preserve its lively flavor profile.

🛠 Processing Method

• Washed Process: Ripe cherries are hand-picked, pulped, fermented, and carefully washed to maintain bright, clean flavors.

• Harvest Season: Harvested from March to June to ensure peak ripeness and flavor.

🔍 Specifications

💡 Brewing Suggestions

Ideal for pour-over or drip brewing to highlight its bright citrus notes and sweet finish. A light to medium roast is recommended to preserve the coffee’s natural vibrancy.

OLALA – Lemon Candy (Qisha) offers a lively, refreshing coffee experience with a playful burst of lemony sweetness that’s perfect for citrus lovers.

OLALA – Melon Anaerobic (Colombia)

Origin: Colombia
Varietal: Caturra
Process: Anaerobic Natural (with Melon)
Altitude: 1,700 – 1,800 meters above sea level

☕ Flavor Profile

A premium Colombian coffee with a vibrant melon character, enhanced by an innovative anaerobic drying process incorporating fresh melon. Expect a juicy and aromatic cup with notes of ripe melon, tropical sweetness, and a smooth, syrupy body. The result is refreshing, clean, and fruit-forward with a balanced acidity.

🌱 Origin & Terroir

Sourced from high-altitude farms in Colombia, this Caturra varietal thrives at 1,700–1,800 meters above sea level in nutrient-rich volcanic soil. The cool climate and elevation support slow cherry maturation, leading to enhanced sugar development and a layered tropical flavor profile.

🛠 Processing Method

Anaerobic Natural with Melon:
Handpicked cherries are fermented in sealed, oxygen-free tanks together with fresh melon. During the controlled anaerobic phase, the melon’s natural sugars and esters infuse the coffee, followed by slow sun-drying for maximum flavor retention and clarity.

🔍 Specifications

💡 Suggested Recipes

Filter (Distillery / Pour-over)

• Coffee Dose: 18 g

• Water: 270 ml

• Temperature: 90 °C

• Extraction Time: 2:40 minutes

Espresso

• Coffee Dose: 18 g

• Water: 32 ml

• Temperature: 90 °C

OLALA – Melon Anaerobic (Colombia) is a fruit-focused sensory delight, combining cutting-edge fermentation with tropical elegance. Ideal for adventurous brewers who love clarity, complexity, and something refreshingly different.

OLALA – Passion Fruit

Origin: Colombia
Variety: Catura Purple
Process: Anaerobic Drying
Altitude: 1,800 MASL
Weight: 125g

Description:
Indulge in the exotic brilliance of OLALA – Passion Fruit, a rare Colombian coffee crafted through precise anaerobic fermentation to capture the vibrant essence of tropical fruit. Grown at 1,800 meters above sea level, this exceptional Catura Purple variety embodies the art of controlled fermentation, producing a cup bursting with refined sweetness and layered complexity.

Expect a sensorial explosion of passion fruit, juicy peach, and sun-ripened apricot, delicately balanced by a velvety texture and crisp acidity. The meticulous anaerobic drying process amplifies the coffee’s aromatic intensity and clarity, offering a tasting experience that feels both elegant and adventurous — a perfect reflection of Colombia’s innovative coffee craftsmanship.

Tasting Notes: Passion Fruit • Peach • Apricot
Roast Profile: Light–Medium
Experience: A bright, tropical cup with luscious fruit tones and a clean, juicy finish.

Recommended Brewing Recipes

☕ Filter / Pour Over

• Coffee: 18g

• Water: 270ml

• Temperature: 90°C

• Extraction Time: 2:40 minutes

⚡ Espresso

• Coffee: 18g

• Water: 32ml

• Temperature: 90°C

• Extraction Time: 30 seconds

OLALA – Peach (Colombia)

Origin: Colombia
Varietal: Caturra
Process: Washed
Altitude: 1,600 – 1,800 meters above sea level
Harvest Season: March to June

☕ Flavor Profile

A bright and juicy specialty coffee featuring luscious peach notes complemented by subtle citrus undertones and a smooth, sweet finish. This coffee offers a lively acidity balanced by a silky body, resulting in a clean and refreshing cup with floral nuances.

🌱 Origin & Terroir

Cultivated in Colombia’s high-altitude regions, the coffee thrives in nutrient-rich volcanic soils and ideal microclimates. The Caturra varietal is known for its vibrant flavor expression, especially when processed with the washed method that enhances clarity and brightness.

🛠 Processing Method

• Washed Process: Freshly harvested cherries are pulped, fermented to remove mucilage, then carefully washed and sun-dried on raised beds to preserve the coffee’s clean, bright characteristics.

• Harvest Season: Picked during the main harvest from March through June, ensuring optimal ripeness and flavor development.

🔍 Specifications

💡 Brewing Suggestions

Ideal for pour-over or drip brewing to highlight the coffee’s vibrant fruit notes and clean finish. A light to medium roast will best showcase its natural sweetness and bright acidity.

OLALA – Peach (Colombia) delivers a fresh, fruit-forward cup that’s perfect for lovers of bright, elegant specialty coffee with lively peach and citrus flavors.

OLALA – Vimto (Bourbon Bank)

Origin: Colombia
Varietal: Bourbon Bank
Process: Washed
Altitude: 1,700 – 1,900 meters above sea level
Harvest Season: April to July

☕ Flavor Profile

A rich and vibrant coffee with juicy, complex notes reminiscent of Vimto—a classic blend of ripe berries, grape, and subtle floral undertones. The cup features a smooth body balanced by lively acidity, delivering a refreshing and fruity sweetness that lingers pleasantly.

🌱 Origin & Terroir

Grown in the high-altitude regions of Colombia, the Bourbon Bank varietal thrives in volcanic soils and ideal climates, which contribute to its distinctive fruit-forward flavor and elegant complexity.

🛠 Processing Method

• Washed Process: Carefully hand-picked cherries are pulped, fermented, and washed to highlight clarity and brightness.

• Harvest Season: Beans are harvested during peak ripeness from April through July, ensuring optimal flavor development.

🔍 Specifications

💡 Brewing Suggestions

Best brewed as pour-over or drip to showcase its fruity sweetness and vibrant acidity. A medium roast is recommended to maintain balance and depth.

OLALA – Vimto (Bourbon Bank) is perfect for coffee lovers seeking a rich, fruity cup with a complex, refreshing profile inspired by classic berry flavors.

OLALA – Coconut (Colombia)

Origin: Colombia
Varietal: Caturra
Process: Natural
Altitude: 1,600 – 1,900 meters above sea level
Harvest Season: May to August

☕ Flavor Profile

A smooth and tropical coffee with distinct coconut notes, complemented by hints of vanilla, cocoa, and a gentle nuttiness. The natural sweetness and creamy mouthfeel create a comforting, well-rounded cup with a mellow finish.

🌱 Origin & Terroir

Grown in Colombia’s high-elevation farms, this Caturra varietal flourishes in fertile volcanic soils and cool mountain air. These ideal growing conditions enhance the development of tropical and dessert-like flavor notes, making this coffee both unique and approachable.

🛠 Processing Method

• Natural Process: Whole ripe cherries are dried under the sun, allowing the fruit’s sugars to infuse the bean for a sweet, full-bodied cup.

• Harvest Season: Carefully harvested between May and August to ensure peak flavor maturity.

🔍 Specifications

💡 Brewing Suggestions

Ideal for filter methods like pour-over or immersion brews to highlight the coconut sweetness and smooth texture. A medium roast enhances its creamy and tropical qualities.

OLALA – Coconut (Colombia) brings a tropical twist to specialty coffee, delivering a soft, dessert-like experience perfect for laid-back sipping or adventurous palates.

OLALA – Watermelon (Caturra)

Origin: Colombia
Varietal: Caturra
Process: Natural
Altitude: 1,500 – 1,800 meters above sea level
Harvest Season: April to July

☕ Flavor Profile

A juicy and refreshing coffee bursting with watermelon flavor, balanced by delicate red fruit notes and a touch of floral sweetness. This cup offers a crisp acidity, light body, and a clean, fruity finish that evokes the freshness of summer.

🌱 Origin & Terroir

Cultivated in Colombia’s highlands, the Caturra varietal thrives in rich soil and stable climate conditions. The natural process allows the vibrant fruit characteristics of the coffee cherry to shine through, resulting in a lively and refreshing profile.

🛠 Processing Method

• Natural Process: Ripe cherries are dried whole under sunlight, allowing extended contact with fruit sugars and pulp for deeper sweetness and fruit intensity.

• Harvest Season: Harvested from April to July to capture optimal ripeness and clarity of flavor.

🔍 Specifications

💡 Brewing Suggestions

Best enjoyed through pour-over or cold brew to highlight its juicy, fruit-forward profile. A light roast is ideal for emphasizing the watermelon sweetness and vibrant clarity.

OLALA – Watermelon (Caturra) delivers a playful, summery twist on Colombian coffee—perfect for those who crave bright, fruit-driven flavors in a clean and elegant cup.

Farm: Finca La Loma

Varietal(s): Caturra & Castillo

Process: : Carbonic Maceration

Filter: Espresso

Flavour Notes: Passionfruit I Raspberry I Plum