299 products
Sort by:
299 products
Yemen – Hozan | 250g
Cup Notes: Dark Cherry, Chocolate, Grape, Prune
Hailing from the storied coffee regions of Yemen, Hozan is a masterful expression of its unique terroir. Processed using a temperature-modulated anaerobic natural fermentation (DQ Process), this lot delivers a clean, balanced cup with exceptional depth and complexity. Layers of dark cherry, ripe grape, and rich chocolate unfold on the palate, accompanied by subtle hints of spice that enhance its lingering sweetness. Refined and vibrant, Hozan is a coffee that shines whether brewed as espresso or filter, offering an unforgettable tasting experience.
Brewing Suggestions: Perfect for espresso and filter.
Kiffa Roastery
Kayon – Ethiopia (Guji)
Juicy, Fruity, and Elegantly Floral
Origin
-
Country: Ethiopia
-
Region: Guji, Kayon Mountain
-
Altitude: 1,900 – 2,200 meters above sea level
-
Variety: Ethiopian Heirloom
-
Processing Method: Natural
-
Harvest Season: November – February]
Why Kayon is Highly Recommended:
1. From the Heart of Guji’s Coffee Forests:
Kayon Mountain’s high altitude and rich volcanic soil provide ideal growing conditions for slow-ripening cherries, resulting in a cup that’s rich in fruit depth and floral complexity.
2. A Natural Process That Shines with Fruit:
This coffee bursts with juicy red grapes, ripe berries, and sweet cherries — delivering a naturally vibrant and expressive cup full of character.
3. Farmed and Processed with Exceptional Care:
Produced by a family-owned estate with full control from cultivation to drying, ensuring traceability, consistency, and pristine cup clarity.
Tasting Notes:
-
Primary Flavors: Grape, Mixed Berries, Cherry
-
Supporting Notes: Jasmine, Dried Plum, Subtle Cocoa
-
Mouthfeel: Smooth, Juicy, Medium to Full Body
-
Finish: Lingering Sweetness with a Floral, Fruity Lift
Ideal Brewing Methods:
-
Pour-over (V60, Kalita, Chemex) – to highlight its clean fruit and florals
-
Espresso – for a sweet, jammy shot with grape and cherry notes
-
Filter Coffee – for a well-balanced and juicy cup
Why Choose Kayon from Kiffa Roastery?
Kayon offers a rich, fruit-driven expression of natural Ethiopian coffee — juicy, vibrant, and deeply aromatic. A perfect choice for those who love grapes, berries, and cherries in their cup, wrapped in a silky floral finish.
KIFFA ROASTERY
“Precision Roasting, Exceptional Flavor.”
🇵🇦 Elida #13 Blonde – Panama
Bright. Nutty. Naturally elegant.
🌍 Origin:
Elida Estate, Alto Quiel, Boquete, Panama
🌱 Varietal:
Catuai
🧺 Process:
Natural (sun-dried with pulp-on)
🗻 Altitude:
1,670 – 1,950 meters above sea level
🔥 Roast Profile:
Blonde roast (light, Saudi-style) – delicately developed to highlight sweetness and clarity
☕ Tasting Notes:
-
Toasted nuts
-
Sesame halwa
-
Raisin-like dried fruit sweetness
🧠 Brewing Recommendation:
Ideal for filter methods (V60, Chemex), but also offers a unique profile as a light espresso shot
🌿 About the Producer
Elida Estate is one of the highest coffee farms in Panama, nestled beside Volcán Barú National Park. Managed by the Lamastus family for over four generations, the estate is globally renowned for its experimental processes, bird-friendly farming, and award-winning microlots.
🇪🇹 Origin & Producer
-
Country & Region: Agaro, Jimma Zone, Western Ethiopia, at altitudes between 2,000–2,100 m a.s.l.
-
Farmer: Grown and processed by Mustefa Abakeno, who cultivates local heirloom varieties (74110 & 74112) on his 18 ha farm. He also established the Kabira station in 2020 to enhance quality through shared community processing.
🌱 Processing & Varietals
-
Varieties: Heirloom landraces 74110 & 74112, known for resilience and distinctive flavor characteristics.
-
Process: Fully natural. Cherries are carefully floated to eliminate underripe fruit, shade-stabilized, then sun-dried over 20–30 days on raised beds with shade nets and moisture monitoring—a combination of traditional and modern practices.
☕ Flavor Profile & Cup Notes
-
Tasting Notes (as described by the roaster):
-
Blackberries, red apple, cream ice cream
-
Other importers/roasters add: strawberries, nectarines, lilac, caramel fondant — showing a juicy, floral, and sweet cup complexity
-
🔬 Cupping & Reviews
-
Generally scores around 86–87 SCA points, confirming high-quality execution of natural processing.
-
One filter method review notes:
“Light, very pleasant citrus acidity… a completely balanced overall taste experience (strong acidity does not stand out and the coffee is not at all bitter)… Sufficiently expressive even as a base for milk drinks.”
-
Belfast roaster review (Lot 5) mentions: “very juicy natural… raspberry, white chocolate, lavender, round & complex”
🍽️ Brewing Recommendations
-
Ideal for filter methods like V60, Aeropress, or Chemex to showcase bright fruit and floral notes.
-
Also suitable as a lively medium-light espresso, especially if you prefer layered, dessert-like profiles with creamy sweetness.
-
Versatile enough to work in milk-based drinks; it keeps clarity while balancing body and sweetness.
✅ Summary
Father’s – Kabira (Ethiopia) is a beautifully expressive single-origin coffee offering:
-
Fruit‑forward and floral nuances (berries, lilac, red apple)
-
Creamy sweetness and velvety mouthfeel
-
A cup that’s both balanced and sophisticated—perfect for nuanced filter brewing or an elegant espresso.
Crème Brûlée Coffee Beans
Origin: Colombia
Producer: Edwin Norena – Finca Campo Hermoso
Process: Red Honey Lactic Mossto
Variety: Caturra
Altitude: 1650 meters
Roast Profile: Omni (suitable for both filter and espresso)
Cup Score: 89
Flavor Notes:
Indulge in rich and creamy flavors reminiscent of the classic French dessert:
-
Vanilla custard
-
Milk cake
-
Crème brûlée
-
Sweet and creamy body
Processing Details:
This coffee undergoes a meticulous processing method:
-
Selective harvesting of cherries with a brix level between 22–24
-
Soaking in water for 5 hours
-
Initial cherry carbonic maceration for 22 hours with mossto inoculation
-
Wet milling process leaving 75% of mucilage
-
Cherries laid out on raised beds for drying
-
Reserved mossto sprayed over drying cherries to enhance flavor
-
Sun drying on African beds for 22–24 days until humidity reaches 10.5%
-
Final humidity stabilization for 10 days inside a warehouse (Fique Bags)
-
Storage in GrainPro bags for final stabilization of 8–10 days
Edwin Norena developed different processing techniques inspired by the craft beer industry to create distinctive and flavorful profiles.
Brewing Suggestions:
Ideal for espresso, pour-over, AeroPress, French press, and other brewing methods. For an enhanced experience, consider pairing with a touch of cream to accentuate its custard-like qualities.
🍒 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.
Kiffa Roastery
Arbegona – Ethiopia
Elegant, Floral, and Incredibly Refined
Origin
-
Country: Ethiopia
-
Region: Arbegona, Sidama
-
Altitude: 2,000 – 2,300 meters above sea level
-
Variety: Ethiopian Heirloom
-
Processing Method: [Washed / Natural – depending on your coffee]
-
Harvest Season: [Insert if known, e.g., October – January]
Why Arbegona is Highly Recommended:
1. Grown in Ethiopia’s Highland Paradise:
At some of the highest elevations in Sidama, Arbegona’s microclimate nurtures slow-developing cherries, allowing for maximum flavor concentration and a beautifully delicate cup.
2. True Expression of Ethiopian Excellence:
Arbegona showcases the signature floral aromatics, bright citrus acidity, and layered sweetness that Ethiopia is famous for — refined and vibrant in every sip.
3. Meticulously Crafted for Purity:
Expert handpicking and careful processing preserve the pristine, clean cup profile, making Arbegona an exceptional choice for lovers of elegant, high-quality coffee.
Tasting Notes:
-
Primary Flavors: Jasmine, Bergamot, Peach
-
Supporting Notes: Honey, Lemon Zest, White Flowers
-
Mouthfeel: Silky, Light to Medium Body
-
Finish: Crisp, Bright, and Lingering Floral Sweetness
Ideal Brewing Methods:
-
Pour-over (V60, Kalita, Chemex) for highlighting its delicate florals and vibrant acidity
-
Filter Coffee for a clean, aromatic brew
-
Espresso (for a bright, tea-like shot with a floral finish)
Why Choose Arbegona from Kiffa Roastery?
For those seeking a coffee that’s refined, floral, and incredibly vibrant, Arbegona is a beautiful representation of Ethiopia’s finest — a must-try for any true specialty coffee enthusiast.
KIFFA ROASTERY
"Precision Roasting, Exceptional Flavor."
Cielito Lindo is from the highest part of the farm finca Nacimiento. This Ihcafe 90 coffee produces a coffee with a distinct fruity cup profile. Expect flavours of red berries, herbs and cacao nibs.
This Geisha cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has a subtle floral and fruity flavour profile.
The Pacas cultivar from finca Nacimiento produces a coffee with a fruity and sweet cup profile. Expect flavours of ripe red berries with a chocolaty and herbal finish.
-
Colombia El Mirador, Carbonic Maceration
Introduction
Experience the exceptional flavors of Colombia El Mirador, a coffee crafted using the innovative carbonic maceration process. This special lot bursts with bold citrus layers, vibrant floral hints, and a tropical fruit medley, creating a coffee that feels as refreshing and sweet as something from the Infusion series. Perfectly suited for espresso and filter, this coffee is a must-try for those who enjoy bright, fruity profiles with complexity and depth.
Coffee Profile
- Producer: Elkin Guzmán
- Country: Colombia
- Region: Huila
- Altitude: 1550-1750 masl
- Varieties: Catiope, Bourbon
- Process: Special Process – Carbonic Maceration (Raised Beds)
- Picked: October–December 2023
- Arrived: July 2024
- Roast Profile: Crafted by Rubens Gardelli
- Roasted On: Customised solid-drum roaster
- Packaging: Box + Vacuum pack
- Net Weight: 250g
Flavor Notes
- Primary Flavors: Grape, Mandarin, Blood Orange, Papaya, Passion Fruit
- Aroma: Vibrant, fruity, and sweet with a hint of floral complexity
- Taste: Lively and juicy with bold citrus fruitiness, followed by a touch of tropical papaya and passion fruit, and a clean, crisp finish.
- Body & Finish: Smooth, medium-bodied, with a bright acidity and refreshing aftertaste.
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 17g
- Grind Size: Comandante 16 clicks (medium)
- Water: 250g (40 TDS) at 94°C
- Filter: Cafec Abaca+
- Brew Time: 2:20 minutes
- Brew Strength: 1.48 TDS
Flat-Bottom Brewer (e.g., Kalita or Stagg X):
- Coffee: 17g
- Grind Size: Comandante 15 clicks (medium)
- Water: 250g (40 TDS) at 94°C
- Filter: Stagg [X] Fellow
- Brew Time: 2:15 minutes
- Brew Strength: 1.51 TDS
Why Choose Colombia El Mirador, Carbonic Maceration?
This exceptional coffee, crafted with meticulous attention to detail, brings together a vibrant, citrus-driven profile with tropical fruit sweetness and floral complexity. Thanks to the carbonic maceration process, it delivers a coffee experience unlike any other. Whether you brew it as espresso or filter, you’ll enjoy a cup full of dynamic flavors and a refreshing finish.
Note: This coffee is freshly roasted to order, with shipments made on Monday, Wednesday, and Friday (excluding national holidays). Cut-off time is 11:59pm (UTC+1) the day before roast day. Whole beans only.
THE STORY BEHIND
El Mirador is a coffee farm owned by Elkin Guzmán, whose family has been engaged in coffee production for over 70 years. For the past 12 years, there has been a strong focus on the research into processing techniques at the farm.
El Mirador is situated in the municipality of Palestine, within the El Portal village, near the Pompeii Reserve in the Magdalena river valley. The farm covers an area of 32 hectares, the majority of which is dedicated to cultivating exotic coffee varieties like Catiope, Mokka, Tabi, Geisha, Orange, Striped, and Pink Bourbon. Additionally, two hectares are specifically allocated for experimenting with the Caturra variety.
Elkin has implemented standardized workflows and processing procedures on the farm to ensure consistency and to implement quality control at every stage of the production. He pays close attention to detail and employs innovative fermentation methods and a variety of processing techniques, such as maceration, lactic and acetic fermentation, and natural processing.
THE VARIETY
BOURBON
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.
CATIOPE
The Catiope variety in this selection is a cross between Colombian Caturra and Ethiopian heirloom varieties "Ca(turra)-(E)tiope." It was developed in the Colombian department of Cauca and obtained by Elkin and Banexport in 2014 on an experimental farm visit. The plant is a low-growing, high-bearing tree with slightly copper-colored leaves. The cherry color is generally full-red with a maturation Brix concentration of 20–22°.
THE FERMENTATION PROCESS
Once the cherries reach the processing area, they are floated to remove dry beans, debris, leaves, and voids based on density: the sorting ensures a more uniform fermentation and improves the coffee's physical quality.
After the selection, the coffee is placed in plastic bins: the coffee beans are left to ferment intact, with the pulp, for 70 hours in the presence of carbon dioxide. This process enhances the sweetness and body of the final beverage, while intensifying the fruity notes in the cup. The changes during this initial stage are primarily enzymatic.
Next, the coffee is pulped and returned to the bins with its own sugar-rich juice and microorganisms. These bins are sealed hermetically to initiate fermentation, where the microorganisms begin to break down the sugar chains in the mucilage, enhancing the fragrance and acidity attributes. Carbon dioxide is injected to displace the oxygen in the bin, creating an environment for maceration. This process lasts between 70 and 94 hours, bringing the total fermentation time to between 140 and 188 hours.
Finally, the coffee is washed and dried for a period of 18 to 22 days. The beans are then stored in bags for one or two months. Before being exported, they are cleaned using a hulling machine.
Morgon – Yobani Ramos (Colombia) is a vibrant and dynamic coffee, grown by Yobani Ramos in the lush hills of Huila, Colombia. Known for its high-altitude terroir, this coffee offers a bright and juicy profile with notes of red berries, citrus, and a subtle floral aroma. A clean and crisp acidity pairs beautifully with a smooth, silky body, creating a well-balanced cup that’s as lively as it is elegant.
Perfect for those who love complex coffees with a fruity twist, this Colombian delight is your ideal companion for a refreshing morning brew or an afternoon pick-me-up.
Bundle a Machine with a Grinder – Get an Exclusive Price
Pair any espresso machine with a compatible grinder and unlock a special bundle price. Designed to give you the optimal grind and perfect extraction – every time.
