BLACK KNIGHT ROASTERY

Rozitta – Costa Rica

250g – Whole Bean Specialty Coffee

🌍 Origin

• Country: Costa Rica

• Region: Tarrazú, San José Province

• Altitude: 1,600–1,900 meters above sea level

• Climate: Cool tropical highlands with misty mornings and warm afternoons — perfect for slow cherry development and complex acidity.

🌱 Producer & Farm

• Producer: Smallholder farmers of Tarrazú

• Farm/Cooperative: Family-owned farms processed through regional micromills

• Farming Practices: Sustainable shade-grown cultivation, hand-harvesting, and environmentally conscious processing methods.

🍒 Varietal & Process

• Varietal: Caturra & Catuai

• Process: Honey Process

Processing Notes:

• Selective picking of ripe cherries

• Pulped with mucilage retained for extra sweetness

• Slow sun-drying on raised beds for controlled fermentation and flavor precision

☕ Tasting Profile

• Primary Notes: Pineapple, Raspberry, Cherry, Passion Fruit

• Supporting Notes: Lush tropical acidity, juicy red berries, subtle floral sweetness

• Mouthfeel: Silky, medium-bodied with a bright and refreshing finish

• Acidity: Vibrant, tropical, and juicy

• Sweetness: Syrupy and fruit-forward

📦 Harvest Info

• Harvest Season: December – March

• Altitude: 1,600–1,900 MASL

• Processing Location: Regional micromills, Tarrazú

🔧 Recommended Brewing

• Filter (V60 / Chemex / Kalita): Emphasizes exotic fruits and bright acidity

• Espresso: Bold and tropical — a syrupy shot with layers of fruit and tang

• Milk Pairing: Works well in small milk drinks (flat white, cortado), where fruit notes remain clear and vibrant

✍️ Roaster’s Note

Rozitta bursts with tropical intensity. From the highlands of Tarrazú, this honey-processed gem brings a vivid medley of pineapple, raspberry, cherry, and passion fruit — a cup that’s both vibrant and elegant. Crafted for the adventurous palate, it captures the essence of Costa Rican terroir through the lens of bold fruit expression.

BLACK KNIGHT ROASTERY
🖤 Unmask the extraordinary in every bean.

In the middle of mountains shrouded in fog, at an altitude ranging between 1620-1340 meters above sea level. Bao villages are hidden in southern Shan, Myanmar, which is rich in crops, where farmers produce coffee, along with avocados, oranges, tea and rice.

This coffee is characterized by notes that mimic peaches, cherries and pineapple, which gives it an exceptional taste that is suitable for drip and milk drinks.

This crop was treated with an anaerobic drying method, where the coffee cherries are placed in a vacuum container of oxygen, then after about 42 hours they are dried for 18-23 days on raised beds.

Notes: raspberry, cherry, pineapple

Altitude: 1620-1340 meters

Processing: Anaerobically dried

Variety: Catuai, Caturra

The SOIL - Guji (Ethiopia) coffee showcases the exceptional quality and diversity of one of Ethiopia’s most celebrated coffee-growing regions. Known for its rich heritage and vibrant flavors, this coffee is a standout for its complexity and balance. Here's a detailed description:

Origin and Processing

• Origin: Guji Zone, Oromia Region, Ethiopia – a high-altitude area with fertile, volcanic soil and ideal climatic conditions.
• Varietal: Ethiopian landrace varieties (heirloom cultivars).
• Processing Method: Can vary but often natural (sun-dried) or washed, both enhancing distinct flavor profiles.

Flavor Profile

• Aroma: Enchanting and complex, with notes of tropical fruit, sweet citrus, and florals.
• Taste: A vibrant and layered experience featuring:
  • Fruity Notes: Blueberry, peach, and melon in naturals; lime, green apple, and apricot in washed.
  • Florals: Jasmine, bergamot, and honeysuckle.
  • Subtle Spices: Hints of clove or cinnamon in the background.
• Body: Medium and silky, with a velvety texture.
• Acidity: Bright, sparkling, and wine-like, offering a refreshing and clean sensation.
• Finish: Crisp and elegant, with a sweet and slightly tea-like aftertaste.

Special Features

• Name Significance: Guji is named after one of the Oromo tribes, reflecting the cultural heritage of the region.
• Rarity: Coffees from Guji are among the most sought-after Ethiopian coffees for their unique terroir and extraordinary cup profile.
• Cultural Heritage: Ethiopia is the birthplace of coffee, and Guji highlights the diversity and excellence of its natural environment.

Pirates of Coffee – MELONFIZZ
Colombia Nitro Fermentation

Origin: Risaralda, Santa Rosa de Cabal, Colombia
Farm: La Riviera Farm
Producer: Julio Madrid
Varietal: Caturra
Altitude: 1,700 masl
Process: Nitro Fermentation
Roast: Light / Medium
Format: Whole Bean
Brew Method: Filter / Espresso

Cup Score: 88.00 ☕

Tasting Notes:

• Winter Melon

• Fuzzy Peach

• Sparkling Kiwi

• Gummy Apple Rings

• Honeydew

Profile:
MELONFIZZ is part of the LOCOMELON Series, a sub-series within the LOCO lineup dedicated to spotlighting Colombia’s most innovative processing methods. This coffee embodies creativity and experimentation, offering a sparkling, fruit-driven cup with candy-like sweetness. Expect juicy melon and stone fruit tones balanced with playful confectionary notes, pushing the boundaries of what Colombian coffee can be.

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.

Monteblanco, Lot 07-24-28

Cup Notes: Rose, Coconut, Pink Lemonade, Caramel, Maracujá
Recommended for: Espresso & Filter

An extraordinary coffee infused with dried coconut during a special anaerobic fermentation process, Monteblanco Lot 07-24-28 delivers an unforgettable cup. Experience bold fruity notes, balanced by the smoothness of caramel and tropical hints, for a truly unique coffee experience.

Freshly Roasted: Roasted to order every Monday, Wednesday, and Friday for maximum freshness. (Whole beans only)

Origin:

• Producer: Rodrigo Sánchez Valencia
• Region: Huila, Colombia
• Altitude: 1730 masl
• Process: Special Process, Raised Beds
• Variety: Purple Caturra

Our Story: Monteblanco farm, located in the stunning landscapes of Huila, Colombia, is known for producing exceptional coffee using sustainable methods. Owned by Rodrigo Sánchez Valencia, this family-run farm has perfected the art of coffee processing, including a unique fermentation process that enhances the natural flavors of this special lot.

MAME – Pearl

Introduction

MAME presents Pearl, a distinguished single-origin coffee known for its delicate sweetness, refined complexity, and smooth mouthfeel. This exceptional offering has been carefully sourced to deliver an elegant balance of flavors, making it an ideal choice for coffee lovers who appreciate subtlety and depth in their cup.

Coffee Profile

• Origin: Varies (typically sourced from high-quality regions like Ethiopia, Colombia, or Brazil)
• Variety: Specific varieties chosen for their flavor clarity and unique characteristics (e.g., SL28, Gesha, or Bourbon)
• Altitude: Generally grown at high altitudes (1400–2000 m.a.s.l.), enhancing complexity and brightness.
• Process: Washed or Natural, depending on the lot and region. Each process highlights specific flavor nuances.
• Roast: Light to medium roast, designed for filter brewing to showcase the coffee’s natural qualities.

Flavor Notes

• Aroma: Floral and citrusy with light fruity undertones.
• Tasting Notes: Delicate pear, crisp apple, and bright citrus with a touch of honey sweetness.
• Body & Finish: Light to medium body with a silky, smooth mouthfeel and a clean, refreshing finish.

Brewing Recommendations

Filter (Pour-over):

• Grind Size: Medium-fine
• Water Temperature: 92–96°C
• Brew Ratio: 1:15 to 1:16 (e.g., 18g coffee to 270ml water)
• Total Brew Time: 2:30 - 3:00 minutes

Espresso (Optional for those who prefer a lighter espresso profile):

• Dose: 18g
• Yield: 36-40g
• Extraction Time: 25-30 seconds
• Temperature: 93°C

Why MAME – Pearl?

Pearl embodies MAME’s commitment to bringing out the natural beauty of coffee, offering a clean, bright cup with refined fruity notes and a gentle, silky texture. Ideal for those seeking a subtle yet sophisticated coffee with an elegant, refreshing finish.

Mzungu Project, 22/23 Crop

Cup Notes: Elderflower, Pineapple, Raspberry, Red Apple, Chocolate
Recommended for: Espresso & Filter

The most anticipated coffee is back! This latest Mzungu Project crop from Uganda offers an extraordinary taste experience. Intensely sweet and bursting with dark chocolate and fruity notes, thanks to an improved fermentation process, this unique lot represents the best of Ugandan specialty coffee.

Freshly Roasted: Roasted to order every Monday, Wednesday, and Friday for maximum freshness. (Whole beans only)

Origin:

• Producer: Francis Kipsang
• Region: Sipi Falls, Uganda
• Altitude: 1900-2000 masl
• Process: Gardelli Red
• Variety: SL28

Our Story: The Mzungu Project, initiated by Rubens Gardelli, revolutionized coffee farming in Uganda. This partnership with Francis Kipsang goes beyond just producing exceptional coffee—it has uplifted local communities and transformed lives. With Rubens’ unique fermentation technique, the “Gardelli Red” process, the Mzungu crop showcases an exceptional flavor profile that has earned global recognition.

RVTC – Afrutado Vanilla (Indonesia) 🌿

Co-Fermented Specialty Coffee | Intensely Spiced & Sweet

A bold and aromatic coffee crafted through co-fermentation with Indonesian vanilla. This unique profile brings together deep sweetness and warm spice, creating a rich, layered cup with a distinctive character—perfect for those seeking something expressive and unconventional.

🌏 Origin Details

Country: Indonesia
Region: Toba, Sumatra
Altitude: 1400m

👨🌾 Producer

Bang Edi & Simalem Community
Collaboration Since: 2026

⚙️ Coffee Information

Variety: Catimor
Processing: Co-Fermented & Washed

☕ Taste Profile

Complex, warm, and indulgent with notes of:

• Vanilla
• Nougat
• Pipe Tobacco
• Ceylon Cinnamon

• ✨ Cup Experience

  Expect a full-bodied cup with a silky texture, where natural vanilla sweetness meets spiced depth. The co-fermentation enhances both aroma and flavor, resulting in a long, memorable finish.

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  🔥 Why It Stands Out

  • Co-fermented with real Indonesian vanilla
  • Rich, spiced, and sweet profile
  • Distinctive and rare flavor combination
  • Ideal for filter and espresso applications

Origin and Unique Environment

The Kranshi region of Indonesia, located on the island of Sumatra at an altitude of 1,400 to 1,700 meters, is renowned for its rolling hills and volcanic mountains, particularly the historic Mount Kranshi. This area is surrounded by lush, fertile landscapes enriched by volcanic soil, allowing coffee farmers to produce high-quality, distinctive crops.

Flavor Profile and Versatility

This coffee features a medium body with fruity notes, making it an excellent choice for espresso and pour-over beverages.

Artistic Inspiration

The stunning design of the packaging is inspired by Wayang Kulit, a traditional shadow puppet theater that is one of Indonesia's oldest performing arts.

Specifications

Processing Method: Dried
Flavor Notes: Peach, orange, strawberry
Altitude: 1,400 - 1,700 meters

Coffee cherries are harvested 22-24ô brix's. Cherries are soaked in water for 5 hours. The initial Cherry carbonic maceration is conducted for 22 hours with Mossto innoculation. The wet milling process leaves 75 % of Mucilage, and the cherries are laid out on raised beds for drying. The reserved Mossto is Sprayed over the drying cherries during drying to further develop the flavour. Coffee is sun dried on African beds for 22-24 days until humidity is down to 10.5 % . Final humidity stabilization for 10 days inside a warehouse (Fique Bags), then coffee is finally stored on grain pro bags for the final stabilization of (8-10 days). Finally coffees are cupped and lots organized.

Edwin Noreña has developed a different processing technique for each cup profile he developed at Finca Campo Hermoso. All profiles we are importing this season, follow the same process and include 2 fermentations and an infusion technique. When telling us about how and why he started his process, he said he was inspired by the craft beer industry. In short, he adds certain compounds to the fermentation tanks (such as different types of hops or dehydrated fruits) that that will generate additional flavours. The result is their distinctive profiles.