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299 products
Kiffa Roastery
Hambella Buku – Ethiopia
An Exceptional Ethiopian Coffee Journey
Origin
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Country: Ethiopia
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Region: Hambella, Guji Zone
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Altitude: 1,900 – 2,200 meters above sea level
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Variety: Heirloom (Local Landraces)
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Processing Method: [Insert method: Natural / Washed]
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Harvest Season: [Insert, e.g., November – January]
Why Hambella Buku is Highly Recommended:
1. Grown in Pristine Highlands:
At high altitudes, the coffee cherries develop slower, allowing for richer, more complex flavors unique to Hambella’s lush terroir.
2. Authentic Ethiopian Character:
This coffee captures the spirit of Ethiopia, with delicate floral aromatics, bright citrus acidity, and a sweet berry finish.
3. Exquisite Flavor Development:
Careful processing ensures clarity, juiciness, and a silky mouthfeel, making every cup a refreshing and memorable experience.
Tasting Notes:
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Primary Flavors: Jasmine, Blueberry, Bright Citrus
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Supporting Notes: Honey, Stone Fruit, Floral Sweetness
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Mouthfeel: Smooth, Juicy, Light to Medium Body
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Finish: Clean, Elegant, Lingering Sweetness
Ideal Brewing Methods:
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Pour-over (V60, Kalita, Chemex) to emphasize the floral and fruity brightness
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Cold Brew for a refreshing, juicy profile
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Espresso for a vibrant, fruit-forward shot
Why Choose Hambella Buku from Kiffa Roastery?
For those seeking an elegant, fruit-forward, and floral coffee experience, Hambella Buku offers a taste that’s distinctly Ethiopian and beautifully refined — perfect for specialty coffee enthusiasts who appreciate complexity and authenticity.
🌿 El Socorro – Guatemala – Washed Yellow Bourbon
Origin:
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Farm: Finca El Socorro
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Region: Palencia, Guatemala
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Altitude: 1600–1800m
Varietal:
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Yellow Bourbon
Processing Method:
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Washed (Fully Washed and sun-dried for exceptional clarity)
Sustainability Commitment:
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Winner of multiple Cup of Excellence awards for quality and sustainable practices
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Commitment to forest conservation, soil health, and ethical labor
Flavor Profile:
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Bright and juicy with yellow fruits (peach, apricot), honey sweetness, and floral hints
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Clean acidity, silky body, and crisp finish
Roast Level:
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Light to Medium (to highlight the varietal’s natural vibrancy)
Perfect For:
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V60, Chemex, espresso, or competition brewing
Awards:
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Cup of Excellence placements (multiple years)
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.
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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.
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.
Named after the Bamisa river flowing beside a small collective of farms near Acevedo in Huila, our Rio Bamisa Yellow Geisha celebrates one of the country’s most iconic coffee-growing regions.
Known for its glaciers, volcanoes, and lush biodiversity, Huila offers the perfect conditions for producing remarkable coffee, with rich volcanic soil and varied microclimates that lend each cup a distinctive, layered profile.
Yellow Geisha is a unique mutation within the prized Geisha variety, where the cherries ripen to a beautiful yellow rather than the typical red. Known for its origins in Ethiopia, Geisha is celebrated globally for its delicate floral and fruity profile, often with hints of jasmine, bergamot, and tropical fruit. This yellow mutation maintains the classic floral complexity of Geisha but with a fresh twist, introducing nuanced, tropical sweetness that will captivate any coffee enthusiast.
Producer: Rio Bamisa
Region: Acevedo, Huila
Variety: Yellow Geisha
Process: Natural
Altitude: 1700 - 1800 masl
Harvested: 2024
Cupping notes: Yellow fruits, peach, blueberry, floral, milk chocolate.
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