🍊 Abu Surrah – Orange Infusion

Exceptional Colombian Coffee | Infused with Natural Orange | 125g

Straight from the lush heights of Quindío, Colombia, and lovingly grown at La Castellana Farm by the masterful Felipe Arcila, comes a coffee designed to wake your senses and lift your mood — we call it Abu Surrah, the name we all know and love back home.

Why that name? Because it really does taste like the juiciest, freshest orange you’ve ever had. No gimmicks — just pure, joyful flavor packed into every sip.

🌿 Origin & Process

✅ Colombian Castillo Variety – Grown at 1,450–1,500m on volcanic ash-rich soil
✅ Anaerobic Fermentation – 72 hours with real orange pulp
✅ Careful Drying – On raised beds to preserve every fruity note

🍊 Flavor Profile

🍊 Sweet Orange – Bright, zesty, and juicy
🥝 Kiwi & Lime – Tangy and refreshing
🍫 Melted Chocolate – Smooth and comforting
🥛 Creamy Body – Silky texture that lingers beautifully

Score: ☕ 88.5 – Specialty-grade excellence you can taste.

🔥 Brewing Recommendations

For V60 Drip:

• 20g coffee, 290ml water

• Bloom at 88°C, brew at 91°C

• Citrus-forward and delightfully chocolatey

For Espresso:

• 18g in / 36g out – 28 seconds

• Orange meets chocolate = pure magic

With Milk? Absolutely!

• Try as a Cappuccino or Flat White – velvety, smooth, and sweet

🌟 Why Abu Surrah?

✔ Crafted to evoke joy & nostalgia
✔ Real infusion, not just a label
✔ Breaks the routine with every cup

🎉 Be among the first to discover the flavor of Abu Surrah – where Colombian precision meets local passion.

BUGAN – SUPREMO (COLOMBIA)

Why you might like it:

This Colombian Supremo is a beautifully balanced coffee with a rich body, bright acidity, and a smooth, clean finish. It delivers classic Colombian sweetness with a refined complexity, featuring caramelized sugar, citrus brightness, and a hint of nutty undertones. The well-structured body enhances its creamy mouthfeel, making it a versatile choice for various brewing methods.

Colombian Supremo beans are known for their larger size, which contributes to a more developed and even flavor profile. This coffee stands out with its vibrant yet smooth character, offering a cup that is both approachable and sophisticated.

Tasting Notes:

🔹 Caramelized Sugar
🔹 Citrus Zest
🔹 Roasted Almond

Origin & Process:

• Region: [Specific region, if available], Colombia

• Farm: [Farm or cooperative name]

• Producer: [Producer name]

• Variety: Caturra, Castillo

• Altitude: 1,400–1,800 MASL

• Process: Washed

Best Brewing Methods:

Espresso | Drip Coffee | French Press

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.

🌿✨ Hacienda La Esmeralda – Panama – Natural Gesha (Buenos Aires)

Origin:

• Farm: Hacienda La Esmeralda – Buenos Aires Estate

• Region: Boquete, Chiriquí Province, Panama

• Altitude: 1600–1800m

Varietal:

• Gesha (Geisha)

Processing Method:

• Natural (Sun-dried on raised beds for maximum flavor intensity)

Sustainability Commitment:

• Leaders in regenerative agriculture and environmental stewardship

• Fair labor practices, wildlife conservation, and responsible water use

Flavor Profile:

• Delicate and vibrant with jasmine, bergamot, ripe tropical fruit, and sweet honey

• Silky mouthfeel, sparkling acidity, elegant floral finish

Roast Level:

• Light Roast (to preserve Gesha's signature aromatic complexity)

Perfect For:

• Pour-over, siphon brew, or exclusive cupping sessions

• Ideal for connoisseurs and specialty coffee competitions

Accolades:

• Multiple-time “Best of Panama” winner — setting the global benchmark for Gesha coffees

🍋 Al-Loumi Al-Hassawi – Lemon Infusion

Lemon-Infused Colombian Specialty Coffee | 125g of Bold Flavor

From the vibrant farms of Maracay in Quindío, Colombia, and straight out of the creative mind of producer Felipe Arcila, comes one of our boldest and brightest infusion coffees yet — Al-Loumi Al-Hassawi.

A beloved name with a powerful flavor to match, this brew delivers a citrus-packed punch that hits you right in the soul. Fresh, juicy, and deeply nostalgic.

🌿 Origin & Process

✅ Specialty Colombian Coffee – Grown at 1,450–1,500m in volcanic soil
✅ 48-Hour Anaerobic Fermentation – With lemon pulp, orange, and passion fruit
✅ Slow-Dried on Raised Beds – To preserve the bright, zesty character

🍊 Flavor Explosion

🍋 Hassawi Black Lime – Tangy, bold, and unmistakable
🥭 Passion Fruit – Exotic, sweet, and tropical
🍊 Citrus Zest – A kick of lemon peel brightness
🍬 Panela Sugar – Warm, rustic sweetness for perfect balance

Score: ☕ 88.5 – Top-tier specialty grade.

🔥 Brewing Recommendations

For V60 Drip:

• 20g coffee, 290ml water

• Bloom at 88°C, brew at 91°C

• Let the tropical citrus magic unfold slowly ☀️

For Espresso:

• 18g in / 36g out in 28 seconds

• A bold shot of black lime and sunshine

With Milk? Oh yes.

• Try as a Flat White or Light Latte – the acidity softens into something creamy and beautiful

🌟 Why Choose Al-Loumi Al-Hassawi?

✔ 100% Natural Citrus Infusion – No artificial flavoring
✔ Local Soul × Global Craft – Familiar flavors reimagined with world-class techniques
✔ Unique, Fruit-Forward Experience – Nothing else like it

🎯 Order now and be among the first to try this wild, citrusy masterpiece.

Jerial Roastery’s Tamara Colombia is a meticulously sourced specialty coffee from the renowned coffee-growing regions of Colombia, where high altitudes and rich volcanic soil create the ideal conditions for complex and vibrant flavors. This coffee offers a beautifully balanced cup with layered fruitiness, rich sweetness, and a smooth, velvety body. Carefully processed to enhance its natural characteristics, Tamara Colombia delivers a refined and elegant drinking experience, making it ideal for both filter and espresso brewing.

Processing Method:

Washed (Fully Washed Process)

1. Harvesting: Only the ripest coffee cherries are carefully handpicked to ensure peak sweetness and quality.
2. Pulping: The outer fruit is removed, leaving the beans covered in a sticky mucilage layer.
3. Fermentation: The beans undergo a controlled fermentation process to break down the mucilage, enhancing clarity and acidity.
4. Washing: The beans are thoroughly washed to remove all residues, ensuring a clean and crisp cup.
5. Drying: Sun-dried on raised beds or mechanical dryers for even moisture reduction and optimal flavor preservation.
6. Milling & Sorting: Once dried, the beans are hulled to remove the parchment layer and meticulously sorted to ensure consistency and quality.

The washed process highlights the coffee’s bright acidity, clean mouthfeel, and well-defined fruit and floral notes.

Tasting Notes:

• Red Apple – A juicy, crisp sweetness with a refreshing fruitiness.
• Toffee – Smooth, caramel-like sweetness that enhances the body.
• Orange Blossom – Delicate floral undertones for an elegant finish.

Acidity:

• Bright and well-structured, adding vibrancy to the cup.

Body:

• Medium-bodied with a silky, smooth mouthfeel.

Aftertaste:

• Clean and lingering, with a balanced sweetness and floral hints.

For the best experience, filter brewing methods (e.g., V60, Chemex, Kalita Wave) highlight its clarity, while espresso brewing brings out its caramelized sweetness and refined fruitiness.

Jerial Roastery’s November El Salvador is a meticulously sourced specialty coffee from the high-altitude regions of El Salvador, known for its exceptional micro-lots and balanced cup profiles. This coffee showcases a refined harmony of sweetness, fruitiness, and smooth body, making it an ideal choice for those who appreciate a clean yet complex experience. Carefully processed to enhance its natural characteristics, November El Salvador delivers a vibrant and elegant cup with a lingering sweetness.

Processing Method:

Washed (Fully Washed Process)

1. Harvesting: Only fully ripe coffee cherries are selectively handpicked to ensure quality and consistency.
2. Pulping: The outer fruit is mechanically removed, leaving the beans covered in a thin mucilage layer.
3. Fermentation: The beans undergo a controlled fermentation process to break down the mucilage, enhancing clarity and sweetness.
4. Washing: After fermentation, the beans are thoroughly washed to remove all remaining mucilage.
5. Drying: The cleaned beans are spread out on raised beds or patios and dried under the sun, ensuring even moisture reduction.
6. Milling & Sorting: Once dried, the beans are hulled to remove the parchment layer and meticulously sorted for uniformity.

The washed process results in a clean, crisp cup with bright acidity and a well-defined flavor profile.

Tasting Notes:

• Milk Chocolate – A smooth, creamy sweetness with a velvety finish.
• Red Apple – Crisp and juicy with a refreshing fruitiness.
• Caramel – A rich, buttery undertone that enhances the body.

Acidity:

• Balanced and vibrant, complementing the coffee’s natural sweetness.

Body:

• Medium-bodied with a silky, smooth mouthfeel.

Aftertaste:

• Clean and lingering, with hints of chocolate and caramel.

For optimal enjoyment, filter brewing methods (e.g., V60, Chemex, Kalita Wave) highlight the coffee’s clarity, while espresso brewing brings out its chocolatey richness and caramel-like sweetness.

Helmed by Wilder Lazo, Finca El Diviso is the epitome of true passion in coffee growing. Lazo and his family, who have a combined total of over 40 years in coffee growing, run this 12 hectare plantation in Acevedo, Huila. Despite being a veterinarian by trade, Lazo found his true calling in coffee growing, and the farm focuses on growing specialty coffee. The family specialises in producing coffee varietals like Papayo, Gesha and Pink Bourbon.

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.