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.

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.

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.

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

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

Ander – Drinking Chocolate – Vietnam (Dak Lak) – 200g

100% Ground Dark Chocolate | Single Origin | No Sugar Added

Description:
Crafted from single-origin cocoa beans grown in the volcanic highlands of Dak Lak, Vietnam, this premium drinking chocolate by Ander delivers a pure, intense cocoa experience.

Made from 100% ground cocoa mass — not cocoa powder — it retains the natural cocoa butter for a rich, velvety texture and deep chocolate flavor with hints of tropical fruit acidity and earthy undertones. No sugar, no dairy, no additives. Just real chocolate for true cocoa lovers.

Ideal for preparing traditional hot chocolate, mochas, or using in baking and desserts.

Product Details:

• Origin of Cocoa: Dak Lak, Vietnam

• Produced by: Ander

• Net Weight: 200g

• Form: 100% ground dark chocolate (not powder)

• Ingredients: 100% cocoa mass

• Flavor Notes: Intense cocoa, light acidity, clean finish

• Use: Hot chocolate, sauces, ganache, baking

Packaging:

• Type: Sealed glass jar

• Dimensions (approx.): 9 cm height × 7 cm diameter

• Shelf Life: 18–24 months

• Storage: Cool, dry place (16–20°C)

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

Ander – Drinking Chocolate 80% – Blend – 200g

Dark Blend | Bold & Balanced | Stone-Ground

Description:
This 80% dark drinking chocolate by Ander is a carefully crafted blend of single-origin cocoa beans, selected for depth, aroma, and complexity. Stone-ground in small batches, it offers an intense cocoa flavor with subtle fruit notes, balanced by a hint of natural sweetness from organic cane sugar.

Ideal for those who enjoy a bold, rich chocolate drink without bitterness — perfect for sipping slowly or incorporating into baking and desserts that call for strong cocoa character.

Product Details:

• Origin of Cocoa: Blend of fine-flavor origins (Latin America & Asia)

• Cocoa Content: 80%

• Ingredients: Cocoa mass, organic cane sugar

• Produced by: Ander

• Net Weight: 200g

• Form: Stone-ground chocolate flakes

• Flavor Profile: Deep cocoa, roasted notes, light fruit acidity

• Usage: Hot chocolate, mochas, ganache, sauces, baking

Packaging:

• Type: Resealable glass jar

• Approx. Dimensions: 9 cm height × 7 cm diameter

• Shelf Life: 18–24 months

• Storage: Cool, dry place (16–20°C recommended)

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

Hand Brew Cocoa Beans – Philippines (Luna) – 180g

Origin: Mindanao, Luna Farms | Light Roasted | 12 Brews

Description:
From the southern Davao region of the Philippines, this limited-edition Luna cocoa offers a unique sensory experience. Its flavor opens with a pleasant popcorn-like sweetness, gently layered with floral notes reminiscent of forest blossoms and bergamot, finishing with a subtle vegetal touch evocative of kelp or seaweed.

Produced from a single Trinitario clone (W-10), Luna is grown exclusively on two farms located near Mount Apo National Park, an area known for its rich biodiversity and stable climate — outside the typhoon belt. These ideal conditions, combined with experimental post-harvest techniques and cascading box fermentation, make Luna a true standout in fine cocoa.

Origin & Farming Details:

• Region: Mindanao, South Davao, Philippines

• Terroir: Rich biodiversity near Mount Apo National Park

• Producer: Two exclusive farms led by Auro

• Genetics: Auro Luna single-variety cultivar – W-10

• Fermentation: 3-layer cascading wooden boxes

• Farming Practice: Intercropping & experimental post-harvesting

• Roast Level: Light

• Form: Ground cocoa beans

• Brews per Pack: ~12 hand brews

Packaging & Shipping:

• Net Weight: 180g

• Packaging: Resealable kraft or foil pouch

• Approx. Dimensions: 22 cm × 13 cm × 4 cm

• Gross Weight: ~200g

Transparently sourced in collaboration with Silva.

COLOMBIA CAMPO HERMOSO LYCHEE 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: Lychee, Peach Marmalade, Green Tea, Rose

About This Specialty Coffee

Nestled in the mountains of Circasia, Quindío, Finca Campo Hermoso has become a benchmark of innovation and precision in Colombian specialty coffee. Guided by the expertise of Edwin Noreña, the farm is internationally recognized for pioneering advanced fermentation techniques that elevate flavor complexity while preserving clarity and balance.

This exceptional Caturra lot is harvested only at peak ripeness, when cherries exceed 23° Brix, ensuring maximum sweetness and flavor concentration. Following harvest, the cherries undergo a carefully controlled fermentation process designed to enhance both fruit intensity and aromatic elegance.

After an initial water soak, the coffee enters a co-fermentation stage, where flavor development is guided slowly and precisely. Once depulped, with 100% of the mucilage retained, the beans undergo a second anaerobic honey hydro-fermentation, during which dehydrated lychee is introduced to naturally amplify sweetness and enrich the coffee’s tropical aromatic profile.

In the cup, expect a bright and refined experience, opening with juicy lychee sweetness and delicate rose florals, beautifully layered with the soft richness of peach marmalade. Elegant green tea notes provide balance and freshness, creating a profile that feels vibrant, silky, and beautifully structured.

The mouthfeel is smooth and honey-like, with a medium body and a clean, lingering finish that leaves gentle tea-like elegance and subtle fruity sweetness on the palate.

Hand Brew Cocoa Beans – El Salvador (Chiquihuat) – 180g

Origin: Chiquihuat | Light Roasted | 12 Brews

Description:
Harvested from the remote region of Chiquihuat, El Salvador, these hand-selected cocoa beans are grown in a rugged, forested landscape that fosters slow, rich development of flavor. Cultivated using traditional farming methods and shade-grown agroforestry, the beans express the terroir's distinct character.

Expect a complex flavor profile with notes of ripe figs, roasted nuts, dark molasses, and a hint of spice.
Expertly light roasted and gently ground to preserve aromatics, each 180g pouch yields around 12 cups of rich hand-brewed cocoa.

Origin & Farming Details:

• Region: Chiquihuat, Eastern El Salvador

• Elevation: Approx. 700–900 meters above sea level

• Genetics: Native Trinitario strains

• cocoa powderFarming Practice: Shade-grown, hand-harvested, fermented using traditional methods

• Roast Level: Light

• Form: Ground cocoa beans

Packaging & Shipping Details:

• Net Weight: 180g

• Packaging: Resealable kraft or foil pouch

• Approx. Dimensions per Pack: 22 cm × 13 cm × 4 cm

• Gross Weight: ~200g per pack

• Brews per Pack: ~12 hand brews

Perfect for artisanal cafés, chocolate purists, and home brewers who appreciate fine origin-specific cocoa.