RVTC – Afrutado Coco (Colombia)
Single Origin Coffee Beans – Colombia

An intensely fruit-forward and sweet co-fermented coffee crafted by Rodrigo Sanchez at Finca Monteblanco, Afrutado Coco is a vibrant expression of innovation and precision fermentation.

This lot undergoes a carefully controlled co-fermentation process that is far more complex than it first appears. Rodrigo begins by preparing a fermentation base of selected microorganisms combined with cholupa (a Colombian passion fruit), dried coconut, and panela (raw cane sugar). This mixture ferments in sealed containers for eight days. Only then are whole coffee cherries added and fermented together for an additional seven days.

After fermentation, the cherries are removed, gently rinsed, and dried on covered beds for up to 30 days, similar to a natural process. This extended and controlled drying phase stabilizes the profile and enhances clarity.

The result is a coffee that is remarkably expressive and clean. The co-fermentation not only transfers nuanced fruit character but also activates metabolic processes that transform texture, structure, and aromatic intensity — all achieved naturally, without artificial flavoring.

Co-fermented coffees like Afrutado Coco are known for their heightened aromatic clarity and bold, defined flavor structure compared to classic fermentations.

Flavor Profile

Coconut: Creamy tropical sweetness with smooth depth

Lemon Tart: Bright citrus acidity balanced by pastry-like sweetness

Lemonade: Refreshing and lively citrus lift

White Chocolate: Soft, creamy sweetness adding elegance

Vanilla: Warm, rounded aromatics that lengthen the finish

Variety: Arabica

Origin: Colombia
Producer: Rodrigo Sanchez – Finca Monteblanco
Process: Controlled Co-Fermentation / Extended Natural Drying

Taste Notes:
Coconut / Lemon Tart / Lemonade / White Chocolate / Vanilla

Body: Creamy and structured
Acidity: Bright, juicy, and vibrant
Finish: Long, sweet, and intensely aromatic

RVTC – Mundayo AASH Washing Station (Ethiopia)
Single Origin Coffee Beans – Ethiopia

Sourced from the Mundayo AASH Washing Station in Ethiopia’s West Arsi Zone, this natural-processed lot expresses a vibrant, liqueur-like profile that combines berry intensity, warm spice, and elegant sweetness.

West Arsi was long classified under the more widely known Sidama designation. Today, however, districts such as Nensebo have gained independent recognition for producing exceptional coffees with distinctive character and clarity.

The AASH Washing Station, like the nearby Gara Kogne station, is part of Faysel Yonis’ family business. As is typical in Ethiopia, coffee is cultivated not on large estates but by hundreds of smallholder farmers around the town of Werke. These farmers deliver freshly harvested cherries to the washing station, where they are carefully processed using the Natural (Dry) method. The result is a fruit-forward, aromatic, and layered cup with remarkable depth.

This coffee performs beautifully as a filter brew, highlighting its complex fruit and floral tones, and equally shines as espresso — especially in flat whites or cappuccinos, where its sweetness and spice create a luxurious balance.

Flavor Profile

Blackberry: Deep, juicy berry richness

Apricot: Ripe stone-fruit sweetness with gentle acidity

Nougat: Creamy, nutty sweetness adding roundness

Nutmeg: Subtle warm spice for aromatic depth

Orange Blossom: Floral elegance with a delicate citrus lift

Variety: Ethiopian Heirloom
Origin: West Arsi Zone, Ethiopia
Washing Station: Mundayo AASH
Process: Natural (Dry) Process

Taste Notes:
Blackberry / Apricot / Nougat / Nutmeg / Orange Blossom

Body: Juicy and medium-bodied
Acidity: Lively and fruit-driven
Finish: Sweet, floral, and gently spiced

RVTC – Bourbon Aji by Jhoan Vergara (Colombia)
Single Origin Coffee Beans – Colombia

Grown at Las Flores Farm in Huila, this exceptional Bourbon Aji variety reflects innovation, heritage, and precision craftsmanship. Under the leadership of Jhoan Vergara and his brothers, the farm has evolved into one of the most progressive producers in Colombia, redefining quality through variety selection and meticulous processing.

The story of Las Flores began in 1990, when Edilberto Vergara and his wife Nubia Ayure cultivated just two hectares in Huila — one of Colombia’s most celebrated coffee-growing regions. Sixteen years later, Nubia showcased the farm’s potential by participating in the Cup of Excellence. By then, the farm had expanded to 16 hectares and become a shared family vision. After their mother’s passing, the five Vergara brothers inherited not only the land, but also a deep commitment to elevating its potential.

The new generation transformed Las Flores by replacing traditional Caturra with distinctive varieties such as Java, Pink Bourbon, Sidra — and this remarkable Bourbon Aji. Today, Carlos and Diego oversee fermentation and drying with scientific precision, while Jhoan leads experimentation, preparation design, and represents the farm internationally.

The result is a coffee with an expressive, refined, and vibrant character — a true reflection of Huila’s terroir and forward-thinking production.

Flavor Profile

Tropical Fruit: Bright and juicy with exotic sweetness

Floral Spice: Elegant aromatics with delicate complexity

Citrus Candy: Lively sweetness balanced by sparkling acidity

Variety: Bourbon Aji
Origin: Huila, Colombia
Producer: Jhoan Vergara – Las Flores Farm
Process: Experimental / Controlled Fermentation

Taste Notes:
Tropical Fruit / Floral Spice / Citrus Candy

Body: Silky and structured
Acidity: Bright and vibrant
Finish: Long, expressive, and refined

INDONESIA TEMANGGUNG ANAEROBIC HONEY

🇮🇩 Origin: Indonesia – Temanggung
⛰️ Altitude: 1,400 MASL
👨🌾 Producer: Reza Nurullah
🌿 Variety: Kartika, Line S, Typica
☀️ Process: Anaerobic Honey
✨ Taste Notes: Concord Grapes, Caramel, Peanut Butter

About This Specialty Coffee

Sourced from the scenic highlands of Temanggung, Indonesia, this distinctive coffee is produced by Reza Nurullah and highlights the remarkable character of Kartika, Line S, and Typica varieties. Grown at 1,400 MASL, the region’s fertile volcanic soil and cool mountain climate contribute to a cup rich in sweetness, structure, and complexity.

Carefully crafted using the anaerobic honey process, this coffee undergoes an innovative post-harvest technique designed to elevate its flavor profile. After hand-picking, the cherries are washed and pulped, leaving a layer of sticky mucilage on the beans. They are then sealed for 72 hours of anaerobic fermentation, allowing natural sugars and fruit characteristics to intensify in a controlled oxygen-free environment.

Following fermentation, the beans are slowly sun-dried to achieve optimal moisture content, preserving clarity and balance while enhancing sweetness and texture.

In the cup, expect a rich and expressive experience, where juicy concord grape sweetness takes the lead, layered beautifully with comforting caramel richness and a creamy peanut butter finish. The profile is vibrant yet balanced, offering gentle acidity, a syrupy mouthfeel, and a smooth lingering sweetness.

A Refined Brazilian Coffee Experience

Discover the exceptional character of Vanessa Morena, a premium microlot coffee carefully roasted by RVTC Roaster. Sourced from the renowned coffee-growing region of Alta Mogiana, Brazil, this coffee delivers a beautifully balanced cup with comforting sweetness and elegant complexity. Vanessa Moreno’s coffee is recognized for its smooth body and layered flavor experience, making it perfect for both espresso and filter brewing.

Origin Details

• Producer: Vanessa Moreno
• Origin: Brazil – Alta Mogiana Region
• Farm: Fazenda São Felipe
• Variety: Catucaí / Catuai
• Process: Natural 
• Altitude: 1040MASL

CHERRY CANDY BLEND

🌍 Origin: Colombia & Ethiopia
⛰️ Elevation: 1,550 MASL
🌱 Producer: Cooperative
🌿 Variety: Red Bourbon, Caturra
☀️ Process: Co-Fermented, Natural
✨ Taste Notes: Cherry, Dark Chocolate, Black Fig

About This Special Blend

Cherry Candy Blend is a vibrant and expressive fusion of two iconic coffee origins — the lush mountains of Colombia and the ancient coffee forests of Ethiopia. Carefully crafted as a signature house blend, this coffee celebrates the harmony between sweetness, fruit complexity, and layered depth.

Colombian coffees contribute a smooth body, sweetness, and comforting richness, while Ethiopian beans introduce lively fruit character, delicate florals, and bright complexity. Together, they create a cup that is bold yet balanced, playful yet refined — designed to deliver a memorable and consistent coffee experience.

Processed through a combination of co-fermented and natural methods, this blend develops an intensely fruity and syrupy profile. The result is a cup bursting with candied cherry sweetness, followed by the jam-like richness of black fig, and finished with the comforting depth of dark chocolate.

Expect a juicy, vibrant mouthfeel with a lightly funky character that adds complexity and intrigue. Layers of sweetness unfold with every sip, offering a textured and dynamic experience that feels both playful and sophisticated.

BRAZIL BRONZE CLOUD

🇧🇷 Origin: Brazil
⛰️ Altitude: 800–1,200 MASL
🌱 Farm: Various Farms
👨🌾 Producer: Smallholder Farmers
🌿 Variety: Bourbon, Mundo Novo, Catuai & Other Traditional Varieties
☀️ Process: Natural
✨ Taste Notes: Nectarine, Walnut, Caramel, Dark Chocolate

About This Specialty Coffee

Brazil Bronze Cloud is a beautifully balanced Brazilian coffee cultivated by dedicated smallholder farmers across multiple regions of Brazil. Rather than originating from a single estate, this coffee is a carefully selected blend of traditional Brazilian coffee varieties, including Bourbon, Mundo Novo, and Catuai, creating a cup that reflects both diversity and craftsmanship.

Each variety contributes its own unique character. Bourbon brings sweetness and delicate acidity, Mundo Novo enhances body and structure, while Catuai adds consistency and balance. Together, these cultivars create a harmonious profile known for richness, sweetness, and a smooth finish.

Processed using the natural method, the coffee cherries are dried slowly with the fruit intact, allowing sugars to develop deeply within the bean. This process enhances sweetness, body, and complexity while preserving Brazil’s signature comforting character.

In the cup, expect a velvety and smooth texture, layered with the sweetness of caramel, richness of dark chocolate, and comforting walnut undertones, gently elevated by a subtle hint of nectarine brightness.

☕ A timeless Brazilian expression — comforting, balanced, and effortlessly enjoyable in every sip.

ETHIOPIA GUJI HAMBELA WAMENA

🇪🇹 Origin: Ethiopia – Guji, Hambela Wamena
⛰️ Altitude: 1,900 – 2,200 MASL
🌱 Farm: Buku Sayisa
👨🌾 Producer: Aklilu Kassa Chirrisa
🌿 Variety: Heirloom
☀️ Process: Natural
✨ Taste Notes: Blueberry, Plum, Rose, Cola

About This Specialty Coffee

Grown in the breathtaking highlands of Hambela Wamena in Ethiopia’s renowned Guji Zone, this exceptional coffee thrives at elevations of 1,900–2,200 MASL, where cool mountain temperatures and fertile soils create ideal conditions for slow cherry maturation and remarkable flavor development.

Produced by Aklilu Kassa Chirrisa at Buku Sayisa Farm, this lot showcases the beauty of traditional Ethiopian heirloom varieties, cultivated in a naturally biodiverse environment. Through the natural process, coffee cherries are carefully dried with the fruit intact, allowing sugars and fruit characteristics to deeply infuse the beans, resulting in a vibrant and expressive cup.

In the cup, expect a juicy and fruit-forward experience, led by vibrant notes of blueberry and ripe plum, delicately layered with elegant floral hints of rose. A gentle cola-like sweetness adds richness and complexity, creating a beautifully structured profile with a smooth, syrupy body and lingering finish.

As the coffee cools, deeper sweetness unfolds, revealing a refined balance between fruit, florality, and sweetness — vibrant yet composed, complex yet approachable.

ETHIOPIA GUJI SHAKISO HOQATA RESERVE NATURAL

🇪🇹 Origin: Ethiopia – Guji, Shakiso, Oromia
⛰️ Altitude: 1,900–2,200 MASL
🌱 Farm: Hoqata
👨🌾 Producer: Nardos Coffee
🌿 Variety: Heirloom
☀️ Process: Natural
✨ Taste Notes: Black Tea, Brown Sugar, Nectarine, Prune

About This Specialty Coffee

Cultivated in the celebrated Shakiso region of Guji, Ethiopia, Hoqata Reserve Natural is grown in nutrient-rich volcanic soil at elevations of 1,900–2,200 MASL, where cool mountain air and high altitude encourage slow cherry maturation and exceptional flavor clarity. This renowned terroir produces coffees admired for their vibrancy, elegance, and layered complexity.

Produced by Nardos Coffee at Hoqata Farm, this lot features traditional Ethiopian heirloom varieties — indigenous cultivars naturally shaped through generations of biodiversity. Known for their expressive aromatics and refined fruit character, these heirloom coffees showcase the unmistakable beauty of Ethiopian coffee.

Carefully processed using the natural method, the coffee cherries are slowly sun-dried with the fruit intact, allowing sweetness and complexity to fully develop within the bean. This process enhances body, fruit richness, and aromatic depth while preserving the coffee’s lively structure.

In the cup, expect an elegant balance of brown sugar sweetness, juicy nectarine brightness, and deep prune-like richness, beautifully complemented by the refined structure of black tea. Delicate layers of ripe fruit and soft florals unfold as the coffee cools, while a silky, syrupy mouthfeel creates depth and texture.

The finish is clean, smooth, and gently lingering, leaving behind a refined sweetness with soft tea-like elegance.

RVTC – Afrutado Peach (Colombia)
Single Origin Coffee Beans – Colombia

A vibrant and intensely aromatic co-fermented coffee from Colombia, Afrutado Peach is fruit-driven, sweet, and beautifully layered. Crafted through precision-controlled fermentation, this lot redefines how flavor can be developed naturally at origin.

Fermentation has always been part of coffee processing — but co-fermentation takes it a step further. By introducing natural ingredients such as fruits, spices, or botanicals during fermentation, the beans develop new layers of complexity without artificial additives or post-harvest flavoring.

This is not an infusion.
This is not an afterthought.
This is flavor developed at the source.

At the microbial level, fermentation breaks down sugars, enhances acidity, and unlocks new aromatic compounds. With co-fermentation, the process is fine-tuned: added natural ingredients interact with the coffee’s enzymes and microorganisms, guiding the transformation and shaping the final sensory profile.

The result is a coffee that is not just fermented — it is reimagined.

Flavor Profile

Peach: Juicy stone-fruit sweetness with a soft, ripe character

Dried Mango: Concentrated tropical fruit depth with gentle tanginess

Tropical Fruits: Exotic, vibrant, and expressive

Creamy: Smooth texture with rounded sweetness

Variety: Arabica
Origin: Colombia
Process: Controlled Co-Fermentation

Taste Notes:
Peach / Dried Mango / Tropical Fruits / Creamy 

Body: Silky and lush
Acidity: Bright, fruit-forward, and balanced
Finish: Sweet, tropical, and long-lasting

🌴 Black Pearl – Bright, Tropical, Refreshing

Origin: Chiang Mai, Thailand
Producer: P' Ek Suwannano
Process: Yeast Inoculation
Roast Level: Light Roast

Taste Notes:

• 🍍 Juicy pineapple sweetness

• 🌺 Vibrant passionfruit brightness

• 🍫 Smooth cacao nib finish

Light roasting preserves its sparkling acidity and delicate floral fragrance, while the cacao nib undertones create a refined balance that rounds out the tropical fruit character beautifully.

✔️ Why You'll Love It

• Crafted by renowned producer P' Ek Suwannano

• Bright, refreshing tropical fruit profile

• Elegant floral aroma with a smooth cocoa nib finish

• Perfect for relaxing days and warm summer moments

• Limited edition, Specialty-grade release

Black Pearl is lively yet refined — a bright and refreshing Thai coffee designed to elevate your summer days with natural complexity and effortless elegance.

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