Grape Coffee

• Origin: Colombia
• Processing Method: Anaerobic
• Flavor Notes: Grape, Honey, Honeycomb, Chocolate
• Rating: 87.5
• Elevation: 1700-2000 meters
• Variety: Castillo

Flavor Profile

This coffee features rich and balanced flavors of grape, honey, honeycomb, and chocolate, offering a harmonious combination of sweetness and depth in every sip.

Recommended Brewing Method

Perfect for brewing with a V60, which enhances its clean, bright flavor, ideal for those who enjoy a fruity and refreshing coffee experience.

Additional Details

Grape Coffee is a premium specialty coffee from Colombia, processed with an anaerobic method to intensify its unique flavor profile.
Grown at high altitudes, this coffee has a rating of 87.5, making it an exceptional choice for those seeking rich, natural flavors and an unforgettable coffee experience.

Enjoy the delightful blend of grape and chocolate in every cup of Grape Coffee.

Finca El Turpial – A Legendary Cup from the Heart of Nariño

An award-winning coffee adventure you won’t want to miss. Exotic, vibrant, and unforgettable—this isn’t just coffee; it’s a story of resilience, craftsmanship, and pure passion in every sip.

🌿 Flavour Notes:

• Violet 🌸
• Bergamot Orange 🍊
• Yellow Nectarine 🍑
• Pink Peppercorn 🌶️

🌄 About the Coffee:

Hermanos proudly presents Finca El Turpial, the winner of the prestigious La Mejor Taza de Mi Nariño Internacional (Best Cup of Nariño International). This extraordinary coffee is cultivated by Emerson Felipe Narváez Díaz at a breathtaking altitude of 2,700 masl in the remote highlands of Nariño, Colombia.

Every bean tells a story of determination—grown and harvested entirely by Emerson himself, overcoming adversity in a region affected by conflict. His dedication shines through every stage, from hand-picking to careful milling, creating a coffee experience that’s both rich in flavour and history.

Using the honey processing method and sun-dried to perfection, this coffee boasts a vibrant, layered profile—floral, fruity, and just the right touch of spice.

☕ Taste the Craft:

• Acidity: Bright and lively
• Body: Smooth and balanced
• Sweetness: Naturally sweet with fruity undertones

🫘 Available as whole beans. Prefer it ground? Just leave a note at checkout with your desired grind size.

Order now and savour a taste of resilience, legacy, and exceptional craftsmanship.

🌱 Origin & Farm

Cultivated in the lush highlands of Guatemala, this lot comes from El Morito, a renowned farm situated at elevations between 1,800 and 2,000 meters above sea level. The farm is known for its meticulous agricultural practices and dedication to quality. With a strong focus on biodiversity and long-term soil health, the environment is carefully preserved to support both sustainable farming and exceptional cup profiles.

🌾 Varietal & Processing

This micro-lot features the Pacamara variety, celebrated for its large bean size and complex, expressive flavor. The coffee is fully washed, with mucilage thoroughly removed before drying. This traditional method enhances the cup's clarity, structure, and vibrancy, allowing the intrinsic qualities of the variety to shine.

🍽️ Tasting Profile & Cup Notes

The cup delivers a dynamic and elegant experience. Expect notes of red apple, juicy mango, and floral honey, supported by hints of cocoa nib and orange zest. The acidity is bright and layered, while the body is velvety and full. A clean structure and lingering sweetness create a sophisticated and balanced finish, with subtle complexity unfolding in every sip.

🎯 Roasting & Brewing

Roasted with a gentle curve using a light air-based profile, typically around 8 minutes with a 50–55 second development time to preserve sweetness and aromatics.

Recommended V60 Recipe:

• Dose: 15g

• Water: 240g at 91°C

• Brew time: 2:30–3:00

Also ideal for batch brewing with slight adjustments to grind and water ratio.

💚 Sustainability & Legacy

El Morito has earned a respected place in Guatemala’s specialty coffee scene through its commitment to quality, innovation, and environmental care. The farm emphasizes sustainable practices, including reforestation initiatives and organic waste composting, helping ensure a regenerative future for both land and livelihood.

In a Cup

A refined and complex profile driven by ripe fruit, florals, and depth. The combination of red apple, mango, and cocoa is elevated by a silky texture and radiant acidity. A long, honeyed finish rounds out a cup that’s as structured as it is satisfying—ideal for both thoughtful sipping and competition-quality brewing.

BUGAN – RUGALI (RWANDA)

Why you might like it:

This exceptional Rwandan coffee is defined by its intense sweetness and rich body. It delivers an almost syrupy experience, with a deep plum jam note and a bright, cherry-like acidity, particularly vibrant in espresso. The medium to full body provides excellent structure, while the juicy, silky mouthfeel enhances its complexity.

Rather than the typical brown sugar notes expected from Rwandan coffees, Rugali surprises with a floral and fruity wow effect—featuring enzymatic flavors, a distinct hibiscus aroma, and a refined aftertaste of purple fruit.

Tasting Notes:

🔹 Plum Jam
🔹 Cherry Acidity
🔹 Hibiscus & Purple Fruit

Origin & Process:

• Region: Nyamasheke, Rwanda

• Farm: Rugali Washing Station

• Producer: [Cooperative or Producer Name]

• Variety: Bourbon

• Altitude: 1,500–1,800 MASL

• Process: Washed

Best Brewing Methods:

Espresso | Pour-Over | French Press

The process of this coffee starts with a good selection of ripe cherries. They are then bagged and sealed to begin anaerobic fermentation. This first stage is followed by an oxidation process, in which the bags are opened and the cherries are placed in open plastic containers to be in contact with oxygen until the fermentation reaches the desired temperature, and the process ends with a thermal shock by placing the cherries in cold water before drying. The coffee enters the drying room for 15 to 18 days and is inoculated with the Pura Cepa's consortium of microorganisms to enhance the desired flavour and aroma. It is then left to dry until the desired moisture content is reached.

Spojka – Golden Drops

🇨🇴 Colombia

Indulge in the exotic richness of Spojka Golden Drops, a Colombian coffee that embodies warm, spicy complexity with a sweet, fruity essence. Carefully crafted using a meticulous multi-step fermentation process, this coffee delivers a memorable and deeply layered cup with every sip.

🌿 Origin: Colombia
🔬 Process: Semi-Washed, 2-Step Fermentation
🫘 Variety: Arabica
☕ Flavor Notes: Sweet yellow fruit, warm ginger, cinnamon spice
📈 Score: 86.6

What Makes It Special?

🌱 A Testament to Colombian Coffee Craftsmanship
Golden Drops is a showcase of precise coffee processing, celebrating Colombia’s dedication to innovation and quality.

🔬 Meticulous 2-Step Processing for Enhanced Flavor
This coffee undergoes a carefully controlled fermentation process:

✔ 24-hour initial fermentation, unlocking its natural fruit sweetness.
✔ 48-hour anaerobic processing, developing its signature warm, spiced depth.
✔ 15-day sun-drying, ensuring flavor stability and complexity.

The result? A cup that blends sweet yellow fruit with warm ginger and a hint of cinnamon, offering an inviting, spiced profile with a smooth finish.

Brewing Recommendation

☕ Best enjoyed as a filter coffee, where its delicate fruitiness and warm spice fully develop.
⚡ Also excellent as an espresso, delivering a rich, comforting shot with an intriguing spicy-sweet balance.

Product Details

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

A warm, exotic coffee that captures Colombia’s vibrant coffee tradition—one golden drop at a time! ✨☕

coffRegion: Dipilto, Nueva Segovia 

Elevation: 1000-1450 masl

About: Finca Buenos Aires, nestled in the scenic Dipilto Mountains of northern Nicaragua near the Honduran border, stands as a testament to the Valladárez family's dedication to coffee excellence. Established by Luis Emilio Valladárez over 50 years ago, this coffee farm spans 75 hectares, with varieties like Maracaturra, Maragogipe, Java, Villa Sarchi, and Caturra cultivated between altitudes of 1200 to 1450 masl. 

Under the management of Luis's son, Olman Valladárez, the farm has flourished, earning accolades in competitions like the Cup of Excellence. Most recently, Finca Buenos Aires secured second place with a natural processed Maracaturra 2023 Cup of Excellence, and a sister farm, Los Alpes, took first place with a washed Geisha. 

Beyond coffee, the Valladárez family's commitment extends to community well-being, sponsoring public health campaigns and organising celebratory events. The philosophy at Finca Buenos Aires revolves around creating a sustainable and familial atmosphere, where everyone involved, from collaborators to consumers, enjoys the fruits of their labour.   

Maragogipe is a natural mutation of Typica that was discovered near the Brazilian city of the same name in 1870. It is prized for its large bean size and unique flavour profile. This honey Maragogipe expresses notes of apricot, milk chocolate, and black tea. 

Pirates of Coffee – Ethiopia 74158 (Arbegona Boreta, Daye Bensa)

🏴‍☠️ A Rare & Exquisite Ethiopian Coffee from The Lost Treasures Series

We are excited to introduce another stunning Ethiopian coffee from Daye Bensa for 2024. This rare 74158 varietal, grown in the high-altitude region of Arbegona, Sidama, offers a silky-smooth body, remarkable complexity, and a refined clarity that unfolds layered and elegant flavors in every sip.

🌿 Origin: Ethiopia – Arbegona Village, Sidama
🔬 Process: Washed
🫘 Variety: 74158
☕ Flavor Notes: Jasmine, tangerine, white tea, sugar cane, dried peach, mixed berries, strawberry
📈 Cup Score: 88.25
⚡ Brew Method: Filter & Espresso

What Makes It Special?

🌎 Sourced from One of Ethiopia’s Highest-Growing Regions
Grown at 1,920 - 2,230 MASL, Arbegona Boreta is located in one of the highest-altitude coffee farms in Ethiopia, allowing the coffee to develop extraordinary clarity, acidity, and layered complexity.

🔬 Meticulous Washed Processing for Refined Flavor

• Cherries are sorted by density & quality before flotation in large water tanks.
• After flotation, beans are dried on African raised beds with mesh nets, rotated every 30 minutes for even drying and controlled fermentation.
• Drying lasts 12-15 days, followed by resting in warehouses to enhance flavor development.

🍑 Bright, Juicy & Silky Flavor Profile

• Floral jasmine & delicate white tea notes create an elegant aroma.
• Juicy fruit flavors of tangerine, dried peach, and strawberry bring a vibrant sweetness.
• A smooth, sugarcane-like sweetness rounds out the finish, with a silky, juicy mouthfeel.

🔥 Part of The Lost Treasures Series
This coffee is part of our Lost Treasures collection, featuring unique and rare varietals. If you’ve loved Shantawene, Treasure of Hamasho, Rumudamo, or Treasure of Hamasho Anaerobic, this coffee is your next must-try.

Transparency Report

💎 Single Origin: Ethiopia – Arbegona Village, Sidama
🌱 Producer: Daye Bensa
📍 Altitude: 1,920 - 2,230 MASL
🔥 Roast Profile: Light/Medium
🌰 Format: Whole Bean
📈 Cup Score: 88.25

Brewing Recommendation

☕ Best enjoyed as a filter coffee (V60, Chemex, Kalita Wave) to highlight its bright acidity, floral complexity, and silky texture.
⚡ Also a fantastic espresso, delivering a delicate, tea-like shot with vibrant fruit and floral notes.

📸 Product photo is illustrative; each package is unique

A bright, floral, and elegant Ethiopian coffee—truly a Lost Treasure waiting to be discovered! ✨☕🏴‍☠️

Each box contains 10 dripbags

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.

Ander – Drinking Chocolate 65% – El Salvador (La Catarina) – 200g

Single Origin | Stone-Ground Chocolate | Balanced & Smooth

Description:
This 65% drinking chocolate from Ander blends the richness of stone-ground cocoa from La Catarina, El Salvador with a touch of organic cane sugar for a well-rounded, smooth drinking experience.

Sourced from smallholder farms nestled in the highlands of El Salvador, this origin highlights soft nutty notes, ripe fig sweetness, and a gentle cocoa depth. The balance of flavor and texture makes it perfect for daily indulgence — whether served as a classic hot chocolate, mocha base, or dessert ingredient.

Product Details:

• Origin of Cocoa: La Catarina, El Salvador

• Cocoa Content: 65%

• Ingredients: Cocoa mass, organic cane sugar

• Produced by: Ander

• Net Weight: 200g

• Form: Stone-ground chocolate flakes/granules

• Flavor Profile: Nutty, fig sweetness, soft cocoa finish

• Usage: Hot chocolate, lattes, baking, sauces

Packaging:

• Type: Glass jar with seal

• Dimensions (approx.): 9 cm height × 7 cm diameter

• Shelf Life: 18–24 months

• Storage: Store in a cool, dry place (16–20°C)