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Experience the pinnacle of Ethiopian coffee with Yirgacheffe Biloya, a world-renowned specialty coffee known for its vibrant flavors, floral aroma, and smooth finish. This exceptional 100% Arabica coffee is sourced from the Biloya region of Yirgacheffe, a place celebrated for producing some of the most exquisite beans in the world.
Tasting Notes
✨ Floral & Fruity – Delightful hints of jasmine, bergamot, and citrus
🍯 Sweet & Smooth – A touch of honey-like sweetness with a silky mouthfeel
🍑 Balanced Acidity – A bright, crisp profile with notes of stone fruits
Processing Method
🔹 Washed (Fully Washed) – This meticulous processing method enhances the coffee’s clarity and brings out its lively, complex flavors.
Why Choose Yirgacheffe Biloya?
✅ Premium-Grade Beans – Handpicked and carefully processed to ensure the highest quality.
✅ Ethically Sourced – Supporting sustainable farming practices and local communities.
✅ Perfect for Various Brewing Methods – Whether you love pour-over, Chemex, V60, or espresso, this coffee shines in every cup.
☕ Savor the Essence of Ethiopia in Every Sip!
BUGAN – CHIRILOMA (PERU)
Why you might like it:
This exceptional coffee from Chiriloma, Peru, is a true reflection of the region’s rich agricultural heritage and dedication to quality. With its bright and vibrant acidity, it offers a complex cup full of nuances and depth. The flavor profile is well-balanced, combining floral and fruity notes with a silky smooth body that invites exploration with every sip.
The coffee opens with a gentle floral fragrance, which evolves into sweet, citrusy flavors, followed by hints of red fruit and a pleasingly clean finish. The overall profile is elegant, refreshing, and vibrant, showcasing the best of Peruvian coffee craftsmanship.
Tasting Notes:
🔹 Jasmine & Citrus Blossom
🔹 Red Fruit (Cherry, Raspberry)
🔹 Sweet Honeyed Finish
Origin & Process:
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Region: Chiriloma, Cajamarca, Peru
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Farm: Finca Chiriloma
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Producer: [Producer's Name]
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Variety: Caturra, Bourbon
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Altitude: 1,800–2,000 MASL
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Process: Washed
Best Brewing Methods:
Pour-Over | Espresso | French Press
A complex and intense Pacamara coffee with a fruity character and a sweet chocolaty finish.
Introduction
Momos, a distinguished name in Busan’s specialty coffee scene, is celebrated for its exceptional coffee craftsmanship and innovative blends. Established as a premium coffee roastery and café, Momos has garnered a reputation for sourcing high-quality beans, precision roasting, and delivering an unparalleled coffee experience.
Signature Blend & Roasting Excellence
- Momos Signature Blend: A meticulously curated selection of beans, offering a harmonious balance of acidity, body, and aroma.
- Sourcing & Quality: Ethically sourced beans from top coffee-growing regions, ensuring sustainability and traceability.
- Roasting Expertise: Precision roasting techniques that bring out the natural complexities and flavors unique to each bean.
Award-Winning Legacy
- Recognized on global coffee platforms for its expertise in specialty coffee.
- Trained baristas and roasters who have competed in and won international coffee championships.
Café Experience
- Minimalist yet inviting ambiance, designed for a refined coffee-tasting experience.
- Offers hand-brewed pour-overs, espresso-based beverages, and innovative seasonal creations.
- A hub for coffee enthusiasts, professionals, and those seeking a premium coffee experience in Busan.
Momos – Bolivia El Fuerte
Introduction
Momos, Busan’s premier specialty coffee roastery, proudly presents Bolivia El Fuerte, a refined single-origin coffee that embodies the unique terroir and meticulous processing methods of Bolivian coffee production. This offering highlights Momos’ unwavering dedication to quality, precision roasting, and delivering a world-class coffee experience.
Origin & Sourcing
- Farm: El Fuerte, Bolivia
- Region: Samaipata, a high-altitude region known for its ideal growing conditions and sustainable farming practices.
- Processing Method: Carefully processed to enhance clarity, complexity, and balance in the cup.
Flavor Profile
- Aroma: Floral and tropical, with a distinctive fragrance.
- Tasting Notes: Juicy tropical fruits (pineapple, mango), honey sweetness, and a touch of chocolate with a silky mouthfeel.
- Acidity & Balance: Bright yet balanced acidity with a clean, lingering aftertaste.
Brewing Recommendations
- Best for: Pour-over (V60, Kalita Wave) to highlight its intricate flavor notes.
- Grind Size: Medium-fine for optimal extraction.
- Water Temperature: 92–96°C for balanced brewing.
Why Momos – Bolivia El Fuerte?
With precise roasting techniques and a deep respect for the coffee’s origin, Momos brings out the full potential of Bolivia El Fuerte, making it a must-try for coffee enthusiasts who appreciate elegance, depth, and a truly distinctive flavor experience.
Man Vs Machine – Chelbesa (Ethiopia)
Discover the vibrant flavors of Man Vs Machine Chelbesa, a standout Ethiopian coffee that captures the essence of the country’s rich coffee heritage. Sourced from the renowned Chelbesa region in Yirgacheffe, this coffee is a testament to careful craftsmanship and natural beauty.
🍯 Bright & Fruity Delight
With every sip, enjoy lively notes of peach, jasmine, and honey, creating a bright, aromatic profile that’s both refreshing and indulgent. Its delicate acidity and floral undertones offer a clean, elegant finish that lingers on the palate.
🔥 Expertly Roasted for Balance
Roasted to highlight its natural complexity, this coffee is perfect for filter brewing methods like pour-over and Chemex, bringing out its crisp, fruit-forward flavors and silky mouthfeel.
🌍 Sustainable Quality
Ethically sourced from smallholder farms in Chelbesa, this coffee supports local farmers while delivering an exceptional cup to your home.
💡 Brewing Recommendations
✔ Ideal for filter coffee to showcase its floral and fruity notes
✔ Perfect for light, refreshing brews that highlight its natural sweetness
📦 Product Details
- Origin: Ethiopia, Yirgacheffe Chelbesa
- Process: Washed
- Flavor Notes: Peach, Jasmine, Honey
- Roast: Light (Filter)
- Weight: Whole beans
A delicate yet vibrant Ethiopian gem that invites you to savor the beauty of every cup. ☕✨
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Kahondo – D.R. Congo
Cup Profile: Grapefruit, Malt, Rhubarb, Cranberry, Tobacco
Embark on a captivating sensory experience with Kahondo, a meticulously sourced and expertly roasted specialty coffee from the heart of the Kivu region in the Democratic Republic of Congo. This exceptional lot, cultivated at high altitudes between 1,500 – 1,900 meters above sea level, delivers a harmonious balance of bright citrus and red fruit notes, complemented by a rich, malty body and a refined tobacco finish.
Crafted through the Classic Washed process and dried on raised beds, Kahondo showcases the purity and complexity of the Bourbon variety, offering both clarity and depth in every cup. Its vibrant acidity, layered sweetness, and structured mouthfeel make it an outstanding choice for both espresso and filter brewing.
Roasting & Availability
Each batch is carefully roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. We roast to order on Monday, Wednesday, and Friday, guaranteeing peak freshness upon delivery. (Please note: We only ship whole beans.)
Brewing Recommendations
To highlight the nuanced complexity of this lot, we suggest the following filter brewing methods:
V60 Style (Conical Brewer)
- Coffee: 17g
- Grind: Comandante 18 clicks (medium)
- Water: 250g (40 TDS) at 90°C
- Filter: Cafec Abaca+
- Brew Time: 2:40 min
- Final Strength: 1.46 TDS
Flat-Bed Brewer (Kalita, Stagg [X])
- Coffee: 17g
- Grind: Comandante 16 clicks (medium)
- Water: 250g (40 TDS) at 90°C
- Filter: Stagg [X], Fellow
- Brew Time: 2:34 min
- Final Strength: 1.49 TDS
Whether you prefer the clarity of a V60 pour-over or the balanced extraction of a flat-bed brewer, Kahondo delivers an immersive tasting experience that embodies the dedication of the smallholder farmers who meticulously cultivate each bean.
THE STORY BEHIND
Kahondo Coffee Washing Station is one of nine stations run by Virunga Coffee Company, established in 2012 to produce top-quality coffees for the specialty market and improve the situation of thousands of smallholder farmers in the region. Virunga focuses on increasing production through good agronomic practices, enhancing coffee quality with education and strict processing standards, and obtaining internationally recognized certifications to secure better premiums for farmers.
To date, Virunga has trained over 11,000 farmers in Good Agricultural Practices and helped them achieve Organic and Rainforest Alliance certifications. With a team of 40 field officers, who are trained agronomists, working on the ground, the company also distributes over 3 million seedlings annually to farmers in Eastern D.R. Congo.
THE VARIETY
Bourbon is one of the most culturally and genetically significant arabica varieties of the world, celebrated for its exceptional cup quality at high altitudes. Along with Typica, it is one of the two main cultivars, from which many modern varieties are derived. Historical records suggest that Bourbon originated in the coffee forests of Southwestern Ethiopia and was later cultivated in Yemen. Recent genetic studies have confirmed this origin.
Bourbon was first grown on Réunion, known as Bourbon Island before 1789, and was later introduced by the French to mainland Africa and Latin America. It thrives at altitudes between 1,100 and 2,000 masl, offering yields that are 20–30% higher than Typica. While it has a commercially viable yield and growth potential, it is generally vulnerable to diseases and pests.
THE FERMENTATION PROCESS
Ripe cherries are brought to the wet mill, where they undergo careful sorting and pulping before being fermented for 18 to 24 hours, depending on the weather conditions. Once the mucilage is sufficiently broken down, the parchment coffee is thoroughly washed in clean water channels and graded by bean density. It is then dried under the sun on raised African beds for 12 to 18 days, depending on the climate, until it reaches the ideal moisture level.
During the day, the parchment is raked and turned regularly to ensure even drying and to prevent mold or over-fermentation. The cherries are covered for protection during the hottest part of the day and at night to shield it from rain and moisture. Once the coffee has dried to the perfect level, it is transported to Butembo for dry milling, grading, sorting, and handpicking, before being packed in GrainPro bags for export.
Breehant Fruity Blend
Indulge in the vibrant flavors of Breehant Fruity Blend, a carefully crafted mix inspired by the finest coffee crops. This blend offers a rich combination of fruity notes, delivering a unique and balanced coffee experience.
Key Features:
- Distinctive Flavor: A harmonious blend of specialty coffees featuring fruity notes, natural aroma, and a smooth texture.
- Versatile Use: Ideal for both home brewing and cafes, offering options to suit all needs.
- Specialized Quality: Each coffee bean is carefully selected and roasted to perfection, ensuring exceptional taste and quality.
- Brewing Flexibility: Perfect for all coffee brewing methods, including espresso and drip.
Tasting Notes:
- Roasted Nuts
- Berries
- Black Grapes
- Grapefruit
Cup Profile:
- Acidity: High
- Sweetness: Slightly elevated
- Consistency: Balanced
- Body: Medium
Usage Instructions:
- Best used within 15 days of the roasting date.
- Store at a temperature between 15 and 25 degrees Celsius.
- Seal the bag tightly after each use to maintain freshness.
Enjoy a distinctive fruity flavor in every cup with Breehant Fruity Blend.
Morgon – Uraga Raro (Ethiopia) is a stunning example of high-altitude Ethiopian coffee, sourced from the renowned Uraga region in Guji. Known for its unique terroir, this coffee offers an elegant and vibrant flavor profile, with tasting notes of bright citrus, juicy berries, and a delicate floral aroma. The beans are meticulously hand-picked and processed, ensuring exceptional clarity and complexity in every cup.
The natural sweetness, balanced acidity, and silky mouthfeel make it a perfect choice for those seeking a refined and adventurous coffee experience.
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.
This coffees are processed with a pre fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and ferment with fruits that have been dehydrated and grounded to have a higher concentration of flavors during 5 days anaerobically, and dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavors.
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