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398 products
Brazil - The Phenomenon ☕🇧🇷
Experience the rich and comforting flavors of Brazil - The Phenomenon, a classic, naturally dried coffee with a medium body and balanced acidity. Crafted from Brazil’s renowned coffee farms, this coffee delivers a smooth, nutty, and spiced profile, making it perfect for both black and milk-based brews.
Flavor Profile
🍯 Rich & Sweet – Notes of caramel with a smooth, velvety finish
🌿 Warm & Spiced – Subtle hints of cloves for depth and complexity
🥜 Nutty & Balanced – A peanut-like creaminess that lingers on the palate
Why Choose Brazil - The Phenomenon?
✅ Naturally Dried Process – Enhances body and brings out deep, sweet flavors
✅ Ideal for Milk-Based Drinks – Perfect for lattes, cappuccinos, flat whites, and cold milk brews
✅ Classic Brazilian Craftsmanship – A well-rounded coffee with familiar and comforting flavors
☕ Enjoy the timeless appeal of Brazil - The Phenomenon, a coffee that embodies smoothness, sweetness, and balance in every sip! 🌍✨
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Gardelli – Gikomero (Rwanda)
Introduction
Introducing Gikomero, a standout single-origin coffee from Rwanda, brought to you by Gardelli Specialty Coffees. Grown in the renowned Gikomero washing station in the Kigali region, this coffee offers a perfect balance of bright acidity, complex fruit notes, and floral undertones. It showcases the best of Rwandan terroir, making it an ideal choice for coffee lovers who appreciate vibrant, refined flavors with great clarity.
Coffee Profile
- Producer: Gikomero Cooperative
- Country: Rwanda
- Region: Kigali
- Altitude: 1600–2000 masl
- Varieties: Bourbon, Jackson, and SL28
- Process: Washed
- Roast Profile: Light to medium roast, designed to enhance the clarity, acidity, and complexity of the coffee
- Net Weight: 250g
- Packaging: Box + Vacuum pack
- Roasted On: Customised solid-drum roaster
Flavor Notes
- Primary Flavors: Blackberry, Peach, Lemon, Jasmine, Honey
- Aroma: Floral with a hint of fruitiness and a touch of sweet honey
- Taste: Lively, bright acidity with prominent blackberry and peach notes, balanced by a smooth honey sweetness and a jasmine floral finish
- Body & Finish: Light to medium body with a silky mouthfeel, offering a clean, crisp finish
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g (40 TDS) at 94°C
- Filter: Cafec Abaca+
- Brew Time: 2:30 minutes
- Brew Strength: 1.48 TDS
Flat-Bottom Brewer (e.g., Kalita or Stagg X):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g (40 TDS) at 94°C
- Filter: Stagg [X] Fellow
- Brew Time: 2:20 minutes
- Brew Strength: 1.50 TDS
Why Choose Gardelli – Gikomero (Rwanda)?
Gikomero is an outstanding coffee that offers an elegant and complex cup with a lively acidity and a rich, fruity profile. The combination of blackberry, peach, and jasmine creates a dynamic and refined experience, while the honey sweetness rounds out the flavors, making it perfect for both filter brewing and espresso.
THE STORY BEHIND
The Gikomero Washing Station was established in 2010 and became part of RTC’s supply chain (Rwanda Trading Company) in 2011
Located at an altitude of approximately 1600 masl, the washing station was purchased by RTC in 2012. As part of its efforts to support farmers in the rural areas of Kigali, RTC provides growers at Gikomero with direct access to a comprehensive agronomy training programme, which, in addition to good agricultural practices, includes financial literacy and record-keeping training.
Moreover, farmer groups are granted direct access to financing for agricultural inputs, school fee loans, and other incentives, fostering successful farming businesses and improving family well-being. Over the past three years, the washing station has distributed more than 200,000 coffee seedlings to local farmers, contributing to the rejuvenation of the supply chain. As these newly planted trees start producing, Gikomero expects an increase in coffee production in the coming years.
THE VARIETY
RED BOURBON
Red Bourbon is a variety native to East Africa, specifically to Ethiopia. It gets its name from the Bourbon island, now known as Réunion, where it was subsequently cultivated. However, its genetic origin can be traced back to Ethiopian coffee varieties. From Réunion, it was exported to other regions worldwide, including Latin America and other coffee-producing areas.
The name "Red Bourbon" originates from the bright red colour of the cherries, which sets it apart from other varieties. Its flavour profile is characterised by a harmonious combination of fruity notes, often reminiscent of berries, and a delicate floral aroma. It is also known for its bright acidity.
Typically cultivated at elevations ranging from 1,100 to 2,000 masl, this variety thrives in high-altitude regions where it develops its distinctive flavours.
THE FERMENTATION PROCESS
The harvested coffee is delivered to the station, where the cherries undergo a floating process to remove less dense fruits. They are then pulped using a three-disc Pinhalense pulper, before undergoing dry fermentation in tiled tanks overnight.
Following this stage, the coffee passes through grading channels, where it is thoroughly washed before being transferred to raised beds for the drying process, which lasts between 11 and 14 days.
The result is a coffee of exceptional quality, produced from the Red Bourbon variety, cultivated with great care and processed using methods that prioritise both quality and sustainability.
G.O.A.T SPECIAL - 100G WUSH WUSH BY PAOLA TRUJILLO*
Step into the realm of coffee perfection with this extraordinary lot of Wush Wush beans curated by the renowned Paola Trujillo. Grown in the pristine, high-altitude regions of Colombia, these beans are a testament to meticulous care and unparalleled craftsmanship.
Expect an explosion of unique flavors that dance on your palate – think tropical fruits, delicate florals, and a hint of sweetness that lingers with every sip. Its ultra-refined profile and creamy body make this a brew worthy of its G.O.A.T status.
Crafted for those who appreciate the art of coffee, these 100 grams of pure excellence are designed to elevate your mornings and redefine your brew ritual. Because greatness doesn’t just happen – it’s cultivated, roasted, and poured.
Lili - Los Nogales is a truly exceptional Yellow Bourbon coffee varietal. Lili displays a delicious chocolate truffle body, sweet syrupy mouthfeel with refreshing fruity acidity. This coffee is perfect for the coffee lover that enjoys clean fruity coffees.
In Stock
Flavour Notes
Chocolate Truffle, Ripe Mango, Pineapple Jam, Honeydew Melon, Manuka Honey
About The Coffee
Finca Los Nogales is a powerful story of resilience. After Oscar's father was killed by Colombian armed guerillas, the Hernandez family united to preserve his coffee legacy. This Yellow Bourbon varietal, named after Oscar’s sister Lili, offers sweet syrupy notes. During our 2023 visit, we saw firsthand their innovative farming methods, blending tradition with sustainability to create exceptional flavours.
Benti Nenka, Ethiopia, Dry Anaerobic – Mad Professor
Overview:
The Mad Professor series celebrates the bold and adventurous spirit of coffee farmers willing to push boundaries. The Benti Nenka, Ethiopia, Dry Anaerobic is a vibrant and complex coffee offering intense, funky flavors and unique notes derived from meticulous dry anaerobic processing. Perfect for those seeking a truly distinctive cup that challenges conventional coffee norms.
Perfect for: Filter coffee and espresso enthusiasts who appreciate bold, fruity, and unconventional flavors.
Key Features:
- Origin: Ethiopia, Guji
- Processing: Dry anaerobic, delivering an exotic and fruity profile
- Omni Roast: Suitable for both filter and espresso brewing
- Distinct flavor notes: Cherries, blackberry, and a touch of sweetness
Product Details:
Origin & Processing:
Sourced from the Benti Nenka Washing Station in Ethiopia, this coffee showcases the 74114 variety, grown at high altitudes between 2000-2300 meters. The cherries undergo dry anaerobic fermentation for 7-10 days in a controlled, oxygen-free environment at 15-18 °C. This process enhances the coffee's unique fruit-forward profile. After fermentation, the cherries are dried for 15-20 days, ensuring optimal flavor development.
Flavor Profile:
Expect a cup bursting with the juicy sweetness of cherries, the tart richness of blackberries, and an underlying smooth sweetness. Perfectly balanced for adventurous coffee lovers.
Packaging:
Recloseable 250g coffee pouch with an aroma valve to maintain freshness.
Roast Level: Omni roast, versatile for both filter and espresso brewing methods.
Take a step into the extraordinary with this Mad Professor creation—daring, funky, and unforgettable.
Description: SUMO - Carlos Rivera (Honduras)
Producer: Carlos Rivera Jr
Farm: Las Mataras
Region: Mercedes
Varieties: Catuai & Typica
Process: Washed
Altitude: 1,600–1,800 masl
Harvest Year: 2023
Cupping Notes: Chocolate, vanilla, and lemon tea
Carlos Rivera and his wife Soraya, a third-generation coffee grower, began cultivating coffee as a family project, inspired by their love for the land and its potential. Over the years, their passion and dedication have led to consistent improvements in quality, earning them recognition and respect in the coffee community.
Their son, Carlos Rivera Junior, born in 1996, embraced the family tradition by refining post-harvest techniques. His meticulous preparation of micro-lots gained acclaim in 2018, when one of his anaerobic lots scored 89 points and won a gold medal in their region, Oro de Ocotepeque. This achievement marked a milestone, establishing the Rivera family as premier producers of exceptional Honduran coffee.
Commitment to Quality
The Rivera family’s focus on quality extends beyond coffee processing to the roots of their farm. They carefully manage planting, harvesting, and drying practices to ensure excellence. Their stable, long-term relationships with experienced seasonal workers foster trust and shared knowledge. By organizing tasting events, they empower their team to understand the impact of careful selection and take pride in producing high-quality micro-lots.
SUMO is a reflection of dedication, expertise, and the rich heritage of coffee cultivation passed through generations of the Rivera family.
La Claudina Coffee
Cup Notes: Nectarine, Dark Chocolate, Green Plum, Currant
Recommended for: Espresso & Filter
Experience the rich and classic flavors of this natural Colombian coffee, perfect for espresso lovers and filter brews alike. Sourced from the renowned La Claudina farm, this coffee offers a balanced taste profile capable of satisfying a wide range of palates.
Freshly Roasted: We roast your coffee to order every Monday, Wednesday, and Friday, shipping on the same day to ensure peak freshness. (Whole beans only)
Origin:
- Producer: Juan Saldarriaga
- Region: Antioquia, Colombia
- Altitude: 1400-1800 masl
- Process: Classic Natural, Raised Beds
- Varieties: Colombia, Tabi
- Harvest: October - November 2023
Sustainability: Juan Saldarriaga’s farm combines tradition with innovation, from advanced drying techniques to preserving natural forest reserves.
Brew Like a Pro: Follow our suggested recipes for V60 or flat-bottom brewers, designed to bring out the best in every cup.
**Nana Coffee – Colombia San Jose Rum Barrel
🇨🇴 Colombia – Barrel-Aged, Luxurious & Aromatic**
Colombia San Jose Rum Barrel from Nana Coffee Roasters is a specialty coffee aged in oak barrels that previously held rum and whiskey. Medium-light roasted to preserve its nuanced aromas, this coffee delivers a complex, luxurious cup with hints of dark rum, whiskey, and vanilla — perfect for those who enjoy a subtle, spirit-inspired coffee experience.
🌿 Origin: Colombia
🔬 Process: Rum Barrel Aged
🥃 Taste Notes: Dark Rum, Whiskey, Vanilla
🔥 Roast Level: Medium-Light Roast (or Light Roast for stronger alcoholic aroma)
☕ Suitable for: Espresso / Filter / Pour Over
What Makes It Special?
San Jose Rum Barrel stands out for its unique aging process and delicate, alcohol-inspired aromatics. Expect a cup that is:
🥃 Aromatic with dark rum and whiskey notes
🍦 Hints of creamy vanilla
🌿 Subtle woody undertones from oak barrel aging
✨ Complex, luxurious, and balanced
Why You’ll Love It
✔️ Specialty coffee from Colombia, aged in rum and whiskey oak barrels
✔️ Delicate, aromatic blend of rum, vanilla, and woody notes
✔️ Complex and luxurious, with a smooth, balanced cup
✔️ Perfect for coffee lovers who enjoy subtle alcoholic aromas
✔️ Produced and roasted by Nana Coffee Roasters to Specialty standards
Brew Experience
Espresso: Smooth, barrel-aged aroma with hints of dark rum and vanilla
Filter / Pour Over: Complex, aromatic, with a subtle woody finish
Milk Drinks: Adds creamy, dessert-like warmth with rum and vanilla notes
**Nana Coffee – Kyoho Bourbon Blend
🇨🇴 Colombia – Fruity & Spirited**
Nana Coffee’s Kyoho Bourbon Blend is a unique Colombian specialty coffee with a luxurious flavor profile reminiscent of Kyoho grapes and fine whiskey. Crafted using advanced yeast and anaerobic fermentation, this omni-roast coffee delivers complexity, sweetness, and a smooth, memorable finish — perfect for both espresso and drip brewing.
🌿 Origin: Colombia
🔬 Process: Yeast & Anaerobic
🍇 Taste Notes: Kyoho Grape, Whiskey
🔥 Roast Level: Omni Roast
☕ Suitable for: Espresso / Drip
What Makes It Special?
Kyoho Bourbon Blend stands out for its innovative fermentation and distinctive flavor notes. Expect a cup that is:
🍇 Fruity and aromatic with Kyoho grape sweetness
🥃 Hints of whiskey-like depth
✨ Smooth, balanced, and complex
🌿 Long-lasting aroma and pleasant finish
Why You’ll Love It
✔️ Unique Kyoho grape and whiskey aroma
✔️ Special Yeast & Anaerobic fermentation adds flavor depth
✔️ Omni-roasted for versatility — excellent hot or cold
✔️ Sweet, smooth, and well-balanced with a lingering finish
✔️ Produced and roasted by Nana Coffee Roasters to specialty standards
Brew Experience
Espresso: Complex, fruity, smooth, with whiskey-like undertones
Drip / Pour Over: Clean, aromatic, layered with grape sweetness
🍒 Cherries Coffee Beans
Origin: Colombia
Producer: Edwin Norena – Finca Campo Hermoso
Process: Natural Carbonic Maceration (mossto recirculation)
Variety: Pink Bourbon
Altitude: 1800 meters
Roast Profile: Omni (suitable for filter and espresso)
Cup Score: 89
About This Coffee:
“Cherries” refers to the special process these coffee beans undergo to bring out their extraordinary flavor. Only cherries with a brix level above 24 are selectively harvested to ensure peak sweetness. After harvest, the cherries are soaked in water for 4 hours, followed by a 45-hour Cherry Carbonic Maceration with mossto (crushed cherry pulp and juice) recirculation. This is followed by a second carbonic maceration lasting 38 hours.
The coffee is then carefully dried on raised beds for 18 days and stored in GrainPro bags to maintain freshness and quality.
Edwin Norena has crafted unique processing techniques for each cup profile developed at Finca Campo Hermoso, resulting in a truly distinctive cup experience.
Flavor Profile:
Expect vibrant fruity notes, complex sweetness, and a clean, balanced finish — a beautiful expression of the Pink Bourbon variety and expert processing.
Brewing Suggestions:
Ideal for all brewing methods, including espresso, pour-over, AeroPress, French press, and cold brew.
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