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299 products
Kiffa Roastery
Mara – Kenya
Sweet, Tropical, and Wonderfully Balanced
Origin
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Country: Kenya
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Region: Mara
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Altitude: 1,700 – 1,900 meters above sea level
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Variety: SL28, SL34, Ruiru 11
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Processing Method: Washed
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Harvest Season: [Insert if known, e.g., November – December]
Why Mara is Highly Recommended:
1. Grown in Kenya’s Fertile Highlands:
The Mara region benefits from rich volcanic soil and a temperate climate, producing coffees with remarkable sweetness and vibrant tropical character.
2. A Flavor Journey Beyond the Ordinary:
This cup bursts with natural sweetness and juicy mango, supported by a medley of dried fruits and subtle floral hints — a tropical, complex experience from start to finish.
3. Artfully Processed for Clarity and Depth:
Handpicked at peak ripeness, then washed and sun-dried with care — ensuring a clean cup that preserves its juicy layers and tropical vibrancy.
Tasting Notes:
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Primary Flavors: Mango, Dried Apricot, Golden Raisin
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Supporting Notes: Honey, Floral Hints, Citrus Peel
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Mouthfeel: Silky, Juicy, Medium Body
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Finish: Sweet, Fruity, with Lingering Tropical Brightness
Ideal Brewing Methods:
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Pour-over (V60, Kalita, Chemex) – to highlight its sweetness and clarity
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Filter Coffee – for a smooth, tropical cup
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Espresso – for a fruit-forward, syrupy shot with a sweet finish
Why Choose Mara from Kiffa Roastery?
A vibrant showcase of Kenya’s potential — Mara is perfect for those who love coffees with tropical sweetness, mango brightness, and a dried fruit finish. A true gem for those who seek flavor adventure with elegance and balance.
KIFFA ROASTERY
“Precision Roasting, Exceptional Flavor.”
Father’s Coffee – Rwanda – Tumba 🌄🇷🇼 (Filter Roast)
A Vibrant, Red-Fruit-Driven Natural from the Hills of Rwanda
Bursting with ripe berries and silky sweetness, Tumba is a naturally processed Rwandan gem grown at high altitudes in the Gakenke District. This filter roast brings forward juicy red fruit, floral complexity, and a smooth finish — a beautiful example of Rwanda’s growing reputation for exceptional naturals.
🌿 Origin: Rwanda
📍 Region: Gakenke District, Tumba Hill
🔬 Process: Natural
🫘 Variety: Red Bourbon
☕ Flavor Notes: Strawberry, hibiscus, red grape, honey
📈 Roast Level: Light (Filter Optimized)
📍 Brew Method: Best for Pour Over, Batch Brew, AeroPress
What Makes It Special?
🍓 High-Elevation Natural with Clarity
Hand-picked Bourbon cherries are dried whole under the sun, giving this coffee its berry-rich profile and floral vibrance, while maintaining structure and balance from Rwanda’s cool climate and meticulous processing.
✨ Crafted for Fruit-Forward Filter Brewing
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Intense red fruit and juicy structure
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Floral lift with clean, sweet finish
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Bright but balanced — a modern natural done right
Transparency Report
💎 Single Origin: Rwanda – Tumba, Gakenke
🌱 Process: Natural
🔥 Roast Profile: Light Filter Roast
🌰 Format: Whole Bean
Brewing Recommendation
☕ Pour Over (V60 / Origami): Unleashes juicy berries and floral tones
🫖 Batch Brew: Bright and balanced with lasting sweetness
🌀 AeroPress: Bold, jammy, and clean — a short, sweet fruit bomb
📸 Product photo is illustrative — each brew captures Rwanda’s fruity finesse.
Tumba (Filter) is for natural-process lovers, berry chasers, and anyone looking for a vibrant, sweet, and beautifully clean filter cup. 🍓🍷🌺☕🇷🇼
🌿 Regessa – Ethiopia – Natural Krume 74158
Origin:
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Producer: Regessa Estate
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Region: West Guji, Oromia, Ethiopia
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Altitude: 2000–2200m
Varietal:
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Ethiopian Landrace 74158 (selected for exceptional cup quality)
Processing Method:
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Natural (Sun-dried on raised African beds for vibrant fruit expression)
Sustainability Commitment:
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Traditional organic farming methods
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Focused on community development and environmental preservation
Flavor Profile:
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Lush and fruit-forward with blueberry, strawberry jam, and florals
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Silky mouthfeel, vibrant acidity, long fruity finish
Roast Level:
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Light Roast (to highlight the natural process fruitiness and varietal character)
Perfect For:
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Pour-over, natural espresso shots, or fruity cold brews
Fun Fact:
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Krume (meaning "crumb" in Amharic) refers to small, tightly-packed fruits — representing the dense flavor packed into this cup!
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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.
Wadi Mahyam Coffee - Yemen
Box Contents:
- Premium Yemeni Coffee "Wadi Mahyam" - 120g
- Product Story
- Suggested Recipe
- Elegant Gold Cups
- Unique Stickers
Product Description:
The "Wadi Mahyam" Yemeni coffee is a rare gem in the world of specialty coffee, originating from an authentic Yemeni environment. This exceptional coffee boasts rich flavor notes, balancing the sweetness of dates and warm cinnamon spices, complemented by fresh orange sweetness. Red apple adds a vibrant fruity touch, while a complex wine-like character rounds out the tasting experience. Perfect for both professionals and coffee enthusiasts seeking something rare and unique.
Weight: 120 g
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.
The Angel Wings blend is designed to cut through milk and create a sweet and caramelly latte or espresso. Its flavour profile is interesting and easy to brew - a real crowd pleaser!
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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.
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