Father’s Coffee – MOTHER-SHIP BLEND ☄️🚀 (Espresso Roast)
A Bold, Creamy, & Chocolate-Fueled Espresso Journey

Blast off with MOTHER-SHIP, a meticulously crafted blend designed to deliver rich, chocolatey depth with a silky finish. Built for espresso machines and milk-based drinks, this crowd-pleasing roast unites beans from Brazil and Central America, offering comforting notes of cocoa, caramel, and soft fruit. A true daily driver for baristas and home brewers alike.

🌍 Origin: Brazil & Central America
🔬 Process: Natural & Washed
🫘 Varieties: Mundo Novo, Catuai, Bourbon
☕ Flavor Notes: Milk chocolate, caramel, toasted almond, red apple
📈 Roast Level: Medium (Espresso Optimized)
📍 Brew Method: Espresso, Moka Pot, Milk-Based Drinks

What Makes It Special?

🚀 Blended for Perfect Balance
Carefully selected origins and processes come together to provide a rich base, sweet highlights, and consistent extractions — whether black or with milk.

🧬 Espresso-First Philosophy

• Thick crema and chocolate-forward flavor

• Smooth caramel body with a hint of crisp fruit

• Exceptional structure for milk drinks — lattes, flat whites, cappuccinos

Transparency Report

💎 Blend Origin: Brazil + Central America
🌱 Processes: Natural & Washed
🔥 Roast Profile: Medium Espresso Roast
🌰 Format: Whole Bean

Brewing Recommendation

🎯 Espresso Machine: Full-bodied, chocolaty with a caramelized finish
🫖 Moka Pot: Robust, sweet, and deeply satisfying
🥛 With Milk: Blends seamlessly for a smooth, creamy cup

📸 Product photo is for illustration — every bag fuels your brew with flavor and balance.

MOTHER-SHIP is for the espresso explorer, the flat white fanatic, and anyone seeking a rock-solid, chocolate-smooth blend that performs beautifully across the board. ☕🚀🍫

Spojka – Humming Bird

🇨🇷 Costa Rica

Discover the bright, floral elegance of Spojka Humming Bird—a coffee that flutters with lively, delicate flavors and a smooth, honeyed sweetness. This unique coffee captures the essence of the hummingbird, offering a refreshing cup that’s both vibrant and graceful.

🌿 Origin: Costa Rica
🔬 Process: Yeast Washed
🫘 Variety: Arabica
☕ Flavor Notes: Floral, hibiscus, chocolate, cherry
📈 Score: 89

What Makes It Special?

With its elegant floral aromas and smooth, honey-like sweetness, Spojka Humming Bird offers a well-rounded experience that is both lively and comforting.

🌎 Grown in a Unique Micro-Climate:
This coffee is sourced from the Tarrazú region, a unique area where the Irazú volcano and the sea influence the coffee’s distinctive sweetness and juiciness. The cherries are hand-picked and sorted, ensuring only the best beans are selected.

🔬 Yeast Washed Fermentation:
A strictly controlled fermentation process using naturally occurring microorganisms enhances the coffee’s floral and fruity characteristics. A small percentage (0-10%) of the pulp is intentionally left on the beans, contributing to the natural fermentation and flavor complexity.

Brewing Recommendation

☕ Best enjoyed as a filter coffee, where its light body and bright flavors come to life.
⚡ Also makes a stunning espresso, offering vibrant clarity and a silky-smooth finish.

Product Details

📦 Type: Roasted Coffee, Arabica
⚖ Weight: 200 g
📸 Product photo is illustrative; each package is unique

A light, lively cup that’s sure to leave a lasting impression! 🕊✨

Saudi Premium Crop - Al Saeed

Celebrate the authentic spirit of Jazan with this exceptional Saudi premium crop. Grown at altitudes of 1,800 to 2,000 meters above sea level and processed anaerobically, this coffee offers a unique and rich flavor experience.

Tasting Notes:

• Bukhara
• Fig
• Raisins
• Black Tea

Cup Profile:

• Consistency: Medium
• Body: Medium
• Acidity: Medium
• Sweetness: Slightly elevated

Usage Instructions:

• Best used after 15 days from the roasting date.
• Store at a temperature between 15 and 25 degrees Celsius.
• Seal the bag tightly after each use to maintain freshness.

Perfect for drip coffee and espresso drinks.

Farm: Los Patios

Region: Gigante, Huila

Variety: Castillo

Process: Honey/Red Fruits Co-fermented

Altitude: 1600 - 1900 masl

Harvested: 2024

CUPPING NOTES: Vanilla, coconut, strawberry. Super creamy, sweet, and complex.

Scarlet Extreme is crafted at Los Patios, Coffee Quest’s processing headquarters in the vibrant coffee-growing region of Gigante, Huila. Born from the Research & Development team’s dedication to pushing the boundaries of coffee processing, Scarlet Extreme takes the familiar Castillo variety and transforms it with a unique co-fermentation process, blending tradition with a bold, creative touch. 

The journey begins with local producers from small farms nestled between 1,600 and 1,900 meters above sea level. After a careful 12-hour aerobic fermentation in cherry on their farms, the de-pulped coffee makes its way to Los Patios. Here, the R&D team steps in, adding a custom red fruit concentrate and a proprietary solution that unlocks new flavor potentials. This fermentation and absorption phase lasts for two days, after which the coffee is drained and set to dry for 12 to 16 days. Throughout the drying process, the beans are carefully rotated and monitored to ensure even drying, enhancing the consistency and quality of each batch.

Scarlet Extreme isn’t just a coffee – it’s an exploration of what’s possible when innovation meets tradition, crafted to reflect the hard work and creativity that go into every step of the process.

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.

Pirates of Coffee – MUNCHIE ESPRESSO
Colombia Anaerobic Honey

Origin: Risaralda, Santa Rosa de Cabal, Colombia
Farm: La Riviera Farm
Producers: Julio César Madrid & Andrés Julio Quiceno
Varietal: Castillo
Altitude: 1,700 masl
Process: Anaerobic Honey
Roast: Espresso

Cup Score: 88.50 ☕

Tasting Notes:

• Chocolate Fudge

• Pineapple

• Coconut

• Strawberry Cheesecake

• Cacao Buttercream

Profile:
MUNCHIE Espresso showcases the artistry of Julio César Madrid and Andrés Julio Quiceno at La Riviera Farm. With years of experience perfecting their craft, they consistently produce coffees that are both expressive and balanced. This lot bursts with tropical brightness and rich chocolate tones, finishing with creamy dessert-like layers that make every shot unforgettable.

**Pirates of Coffee – GUMMY (Decaf) 🏴☠️

A Wildly Flavorful, Candy-Like Colombian Decaf**

Tasting Notes:

Gummy Cola Bottles • Strawberry • Cherry • Cognac

Cup Score: 87.75 ☕

Decaf Gummy is part of our Loco Series — a collection dedicated to celebrating the bold, experimental, and downright crazy-good coffees emerging from Colombia. This series highlights the forward-thinking producers who are pushing the global coffee industry into a new era of innovation.

At the heart of this coffee is Granja Paraíso 92, a farm renowned for its cutting-edge fermentation techniques and meticulously controlled processing. Their scientific approach consistently delivers explosive flavor profiles that taste anything but decaf.

Our previous release from this farm, El Paraíso 92 Gold, became one of our most requested coffees — and Gummy (Decaf) is poised to follow in its footsteps.

Why This Coffee Stands Out

• A decaf that tastes like fruit-infused gummy candy

• Vibrant layers of strawberry and cherry

• A subtle cognac-like warmth adds complexity

• Clean, sweet finish with a bright, playful character

Process & Origin

🇨🇴 Origin: Colombia
🔬 Producer: Granja Paraíso 92
🧪 Process: Innovative Controlled Fermentation (Decaf)
🔥 Roast: Medium / Filter-Focused

A deliciously wild, candy-sweet, and deeply memorable decaf — Gummy proves that Colombian innovation has no limits. 🍬☕🏴☠️

☕ Sumo – Papayo

Producer: Marlon Rojas Pérez
Farm: La Reserva
Region: Pitalito, Huila, Colombia
Variety: Papayo
Process: Washed Anaerobic – Oxidised in Cherry
Altitude: 1,720 masl
Harvest: 2025

🌸 Cupping Notes

Tropical Fruits • Floral • Melon • Mango • Orange • Honey

💬 Description

Another outstanding coffee from Colombian Cup Tasters Champion Marlon Rojas Pérez. A third-generation producer, Marlon left a career as a commercial pilot to join his uncles at La Reserva, their family farm in Pitalito, Huila. Together, they focus on rare Colombian varieties and meticulous processing designed to bring out clarity, sweetness, and expressive character.

The Papayo variety takes its name from the papaya-like shape of its cherry — a natural mutation that offers greater resistance to pests such as broca. Once thought to be a Caturra mutation, Papayo is now believed to be more closely related to Ethiopian landrace varieties. It’s still rare and mostly found in Huila, joining Pink Bourbon and Ombligón as one of Colombia’s “new classics” that are redefining specialty coffee.

This lot underwent 48 hours of oxidation in cherry, followed by 88 hours of sealed anaerobic fermentation with mucilage. It was then washed and slowly dried on raised African beds, resulting in a vibrant, structured, and aromatic cup.

Papayo remains one of the most intriguing Colombian varieties — expressive, elegant, and born from curiosity and craft.

Hand Brew Cocoa Beans – Vietnam (Dak Lak – Anh Em Cacao) – 180g

Origin: Mekong Delta, Dak Lak | Light Roasted | 12 Brews

Description:
A fine cocoa celebrated for its fruit-forward profile and medium body, this rare origin from Vietnam’s Dak Lak Province delivers a vibrant cup with notes of fresh prunes, red wine-like acidity, and a nutty finish touched with subtle star fruit spices.

Awarded an international silver medal by the International Chocolate Awards, this origin showcases the full potential of Vietnamese terroir and modern processing.

Sourced from farms intercropped with coconut, pomelo, banana, and longan trees, the cocoa is centrally fermented and dried by Anh Em Cacao Co., under the guidance of Truong Minh Thang, who applies cutting-edge fermentation techniques to unlock complexity and depth.

Origin & Processing Details:

• Region: Mekong Delta, Dak Lak Province, Vietnam

• Producer: Anh Em Cacao Co. (led by Truong Minh Thang)

• Genetics: Trinitario hybrid B14

• Fermentation: 5 days in boxes, turned at 48h and 96h

• Drying: Sun-dried for 7–10 days, turned every 2 hours

• Farming Practice: Intercropped with coconut and tropical fruits

• Roast Level: Light

• Form: Ground cocoa beans

• Brews per Pack: ~12

☕ Tasting Notes

According to one listing:

• Origin: Ethiopia (Bele region)

• Process: Natural processed. 

• Note descriptors: Sweet, blueberry, grapes, plum. 

So overall: expect a fruity-forward natural Ethiopian coffee, leaning into berry and stone-fruit flavours, with sweetness and perhaps a wine-like character.

✅ Brewing / Enjoying Tips

• Because it's a natural‐processed bean with fruity notes, lighter roast/medium roast and filter methods (V60, Kalita, Chemex) will help highlight the fruitiness and clarity.

• For espresso, you should still get fruit character, but might need to adjust your extraction to avoid overly sour or under-extracted flavours.

• Use fresh grind, correct temperature (around 90-96 °C) and ensure your beans are fresh (within say 2–4 weeks of roasting, ideally) so you get the full flavour.

• Because it’s sweet and berry-driven, you may prefer drinking it black or with minimal milk so the nuance isn’t masked.

☕ Tasting Profile

• Origin: Yemen (Bura‘ region, ~1,700–2,100 m altitude)

• Process: Natural / dried process.

• Flavor notes: Dried fig, dates, cinnamon, dark chocolate.Arabic description adds: “حلوة فاكهية ذات إيحاء الخوخ، المشمش” → sweet and fruity with hints of peach/apricot. متجر خرابيط

So overall you can expect a rich, sweet, fruit-forward cup with elements of dried fruit (fig, dates), stone fruit (peach/apricot), warm spice (cinnamon), and a chocolatey base.

✅ Brewing Tips

• Because the natural processing and fruit/stone-fruit notes are prominent, a filter brew method (V60, Chemex, Kalita) will highlight the clarity of the dried fruit and stone fruit flavours.

• For espresso, you’ll get that deeper body and the dark chocolate plus spice notes will shine through nicely.

• Use fresh roast, proper grind size, clean water around 90-96 °C, and don’t overextract (as natural processed beans can become overly heavy or muddled if extraction is too long).

• Because the profile includes dried fruit + stone fruit + warm spice, you might prefer drinking black to appreciate the nuance; if adding milk, expect a deeper chocolate/spice interplay.