Previous experiences
Nutty & Bold
Brazil - Santa Serra | Process: Natural | Variety: Yellow Catuai, Yellow Bourbon | Altitude: 1,500m
Situated on the northern side of the Serra da Mantiqueira mountain range in the southern part of the state of Minas Gerais, the Mantiqueira de Minas region is known for producing some of the most award-winning coffees Brazil has. Composed of mostly small producers, the origin is differentiated by demonstrating and protecting the territory’s culture and heritage. Natural processed and roasted to medium level, this coffee is bold and full bodied with notes of chocolate, malt and raisin, followed by a sweet creamy finish with underlying aromas of toffee and almonds.
Nutty & Bold
El Salvador - Apaneca-Ilamatepec mountain range | Process: Honey | Variety: Bourbon, Catucai, Sarchimor | Altitude: 1,100m
El Salvador was once the fourth largest coffee producer worldwide and despite a decline in production due to various struggles that had affected the coffee industry, it has been gaining reputation as a renowned specialty coffee origin in recent years. Coffee from Finca Vista Hermosa is grown in the Apaneca-Ilamatepec mountain range under a natural shade provided by native tree species, where the six-month dry season helps trees concentrate sugars in their cherry. Honey processed and roasted to medium level, this coffee offers a natural sweetness and an enticing aroma of caramelized nuts with notes of almond and chocolate, followed by gentle floral undertones.
Nutty & Bold
Honduras - El Paraíso | Variety: Bourbon, Catuai, Typica | Process: Honey | Altitude: 1,600m
Honduras is a small yet prolific coffee producer. Its location and terroir are ideal for growing coffee, and the country boasts the largest per capita coffee production in the world. This coffee is carefully processed using the Honey method and roasted to medium level, to yield an extraordinary profile with a sweet aroma and complex acidity with notes of hazelnut, roasted cocoa, orange zest, a silky body and a deliciously sweet and lingering aftertaste.
Nutty & Bold
Panama – Elida | Process: Honey | Altitude: 1,800m
As an equatorial country located along the “bean belt”, Panama has a desirable climate for cultivating coffee plants. This honey processed coffee was sourced from Boquete in Chiriquí province. High elevations, rich, volcanic soil coupled with a cool climate and a significant amount of fog and mist during the dry season creates stellar coffees. The coffee trees are surrounded by virgin-native cloudy rain forest, and because of the cool temperatures at night, it takes 2 to 3 years longer than the average coffee tree before these trees begin to produce, and coffee cherries ripen up to a month later than lower-grown coffees, resulting in a denser, more flavorful bean.
Dynamic and delicate, this coffee is bursting with sugar cane sweetness and hints of hazelnut. Silky with a chocolate finish.
Nutty & Bold
Brazil - Cerrado | Process: Pulped Natural | Variety: Bourbon | Altitude: 1,200m
The Cerrado Mineiro Region holds the special distinction of being the country’s first region to be awarded the ‘Designation of Origin’ status, a title that’s similar to the coffee equivalent of a famous wine region. Our Cerrado coffee was pulped natural processed and roasted to medium level to accentuate the characteristics of the terroir and highlight the full-body and delightful sweetness of these beans. Featuring an intense nutty aroma, this coffee is inviting with a creamy mouthfeel, rich tones of almond, milk chocolate, and a sweet caramel lingering finish.
Nutty & Bold
Honduras - Marcala - Finca El Puente | Process: Washed | Variety: Catuaí | Altitude: 1,600m
Diversity is what makes Honduran coffee special. Though the country may be small, it is rich in different varieties, processes, altitudes, micro-climates and cup profiles. Beans from the Marcala region are known for their lively acidity and sweet stonefruit notes, and this coffee is washed and light roasted to highlight its bright and nutty complexities. Featuring vibrant flavors of peach, plum, citrus, layered with rich notes of hazelnut, brown sugar and toffee, this soothing coffee boasts a velvety body and bright finish.
Nutty & Bold
El Salvador - Apaneca-Ilamatepec mountain range | Process: Honey | Variety: Bourbon, Catucai, Sarchimor | Altitude: 1,100m
El Salvador was once the fourth largest coffee producer worldwide and despite a decline in production due to various struggles that had affected the coffee industry, it has been gaining reputation as a renowned specialty coffee origin in recent years. Coffee from Finca Vista Hermosa is grown in the Apaneca-Ilamatepec mountain range under a natural shade provided by native tree species, where the six-month dry season helps trees concentrate sugars in their cherry. Honey processed and roasted to medium level, this coffee offers a natural sweetness and an enticing aroma of caramelized nuts with notes of almond and chocolate, followed by gentle floral undertones.
Fruity & Floral
Honduras - Marcala | Washed | 1,600m
Diversity is what makes Honduran coffee special. Though the country may be small, it is rich in different varieties, processes, altitudes, micro-climates, and cup profiles. Beans from the Marcala region are known for their lively acidity and sweet stonefruit notes, and this coffee is washed and roasted to light-medium level to highlight its bright and nutty complexities. Featuring vibrant flavors of peach, plum, citrus, layered with notes of hazelnut and brown sugar, this coffee has a velvety body and bright finish.
FRUITY & FLORAL
Papua New Guinea - Eastern Highlands | Variety: Geisha | Process: Washed | Altitude: 1,850m
Situated over 600 islands in the south-western Pacific and located just north of Australia, Papua New Guinea (PNG) is strikingly diverse with over 825 native languages spoken and distinctly rural with fewer than 20% of the population living in urban centers. Coffee is the country's second largest agricultural export, the majority of which is grown on small plantations in the Eastern Highlands, Western Highlands and Simbu Province.
This single-variety Geisha lot cultivated in the Kainantu District of the Eastern Highlands Province blends the classic PNG washed profile of black tea, Mandarin orange and pomelo with the complex stone fruit flavours characteristic of high-altitude Geisha, and ends with hints of toffee in a clean finish.
FRUITY & FLORAL
Kenya - Kiaguthu | Process: Natural | Variety: SL28, SL34, Ruiru11 | Altitude: 1,850m
Kenyan coffee is a delight on the palate and this particular bean is no exception. Grown in the highlands between the eastern base of the Aberdare Range and the western slopes of Mount Kenya in young volcanic soil, coffee from Nyeri is almost exclusively the fruit-forward variety. This coffee from the Kiaguthu sub-region is roasted to light-medium level to accentuate its juicy characteristics and layered flavors. It delivers bright notes of tropical fruits, strawberry, berries and passion fruit, followed by hints of red wine in a clean finish.
FRUITY & FLORAL
Ethiopia - Kochere G1 | Process: Natural | Variety: JARC Varieties | Altitude: 2,150m
The Kochere district is a few kilometers south of the legendary town of Yirgacheffe in the Gedeo Zone in southern Ethiopia. The washed coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavor. Recently producers in the Gedeo region have been reinventing the natural process originally developed in Ethiopia to offer a completely different profile from this well-known origin. This Kochere G1 is a stellar example of the fruitiness, complexity and character of these Natural Yirgacheffe coffees. Deliciously bright and bursting with notes of citrus, lime and pineapple, this coffee has a creamy body and finishes with a lingering, silky mouthfeel.
FRUITY & FLORAL
Ethiopia - Oromia - Guji | Process: Natural | Altitude: 2,100m
The Guji region where our beans come from is one of the zones of the Oromia region in southern Ethiopia known for producing some amazing natural coffees, which showcase extremely fruit forward characteristics. Peaberry is a name given to a very specific shape of bean, resulting from a natural mutation in which only a single bean is formed inside the coffee cherry, instead of two. They lack the familiar flat side that normal beans have, and are rounder, smaller and denser than a standard bean. This natural mutation occurs in only about 5% of the world's coffee, and peaberries are often prized for their more intense flavors and pronounced sweetness in the cup.
Our coffee was roasted to a light medium level to accentuate its bright fruity profile and exceptional floral flavors. Rich in fragrance, with a soft citrus acidity and smooth mouthfeel, vibrant nuances of mango, plum, and orange zest intertwine with hints of honey to deliver an exquisite experience with a delicate sweet floral aftertaste.
Fruity & Floral
Colombia - Huila | Process: Natural | Variety: Geisha (Microlot) | Altitude: 1,750m
There are few countries more famous for coffee production than Colombia. And within Colombia, Huila, a mountainous region in the southwest with rich volcanic soils and lush climate, is the largest specialty coffee producing region. It is not only known for the quantity of coffee it produces, but also for the incredible quality.
Huila regularly produces Cup of Excellence-winning lots. And in 2013, it received Denomination of Origin status for coffee, which is on par with the status awarded to champagne, Roquefort cheese, and other food and beverages with unique, location-specific characteristics. Natural processed and roasted to light-medium level, these 100% geisha, microlot beans offer an enticing aroma, with bright acidity and a silky mouthfeel. Delicate yet complex, this coffee boasts a sweet, fruity profile with notes of Kyoho grapes and wild tropical fruits, followed by a floral finish.
Fruity & Floral
Colombia - Caldas | Process: Natural | Variety: Castillo, Caturra | Altitude: 1,450m
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century. Caldas forms part of Eje Cafetero, the Colombian Coffee Growing Axis and the first major coffee producing region in Colombia. Tropical rainforest conditions, volcanic soil and a wealth of rivers and streams in Eje Cafetero make the area ideal for coffee growing. Natural processed and roasted to light medium level, this coffee boasts a full body which bursts with fruity flavours of apple, grape, grapefruit, kiwi and stonefruit that consolidates in a sweet crisp finish.
Fruity & Floral
Ethiopia - Bench Maji (Gesha Village) | Process: Natural | Variety: Gesha 1931, Gori Gesha, Illubabor Forest | Altitude: 2,100m
Arguably the most prized varietal in the specialty coffee industry, the Gesha (also spelled Geisha) is often associated with coffees from Panama when in fact cultivation of the Gesha varietal only began there in the 1960s. The Gesha variety originally hails from Ethiopia’s Gori Gesha forest, near where the Gesha Village Coffee Estate is located. Natural processed and light roasted to showcase the coffee's unique flavors, this coffee is amazingly clean and complex with a distinctive floral aroma. Delicate white tea notes are followed by luscious nuances of pear, nectarine, and a resonant finish.
Fruity & Floral
Ethiopia - Kochere | Natural | 2,150m
Widely acknowledged as the birthplace of coffee, Ethiopia is highly regarded in the specialty coffee industry for its incredible variety of flavors, even within farms with similar growing conditions and processing. Grown at an altitude of 2150 metres above sea level in the Kochere region, this coffee is dry-processed and roasted to light-medium level to achieve a wildly fruity flavor profile replete with stone fruit sweetness and intoxicating floral character, heightened by a silky mouthfeel that carries into the finish.
Confectionery
Colombia - San Augstin | Process: Washed | Variety: Caturra & Castillo | Altitude: 1,800m
Huila is a region in the south west of Colombia that lies between the Eastern and Central mountain ranges. Whilst Huila is naturally blessed with optimal coffee growing geography, the key to great quality coffees from San Agustin, a town located in the south of Huila, are the growers themselves. Coffee farming within this region is overwhelmingly small-scale, and approximately 80% of producers from the region farm coffee on less than 3 hectares of land. Roasted to a medium-dark level, this coffee exudes a wonderful brown sugar sweetness, tempered by lively notes of blackcurrant and peach, and a rich chocolatey finish.
Confectionery
Burundi - Ngozi | Process: Natural | Variety: Red Bourbon | Altitude: 1,600m
Burundi is a small, hilly and mountainous country located just south of Rwanda in east-central Africa. In recent years Burundi has been increasingly recognized for producing stunning coffees, and this delectable coffee is a great example. Roasted to light-medium level to accentuate the sweetness and depth of flavor characteristic of its origin, this coffee is wonderfully clean and juicy with delicate notes of lime, green apple, plum and rich caramel aromas, and a chocolate finish that is reminiscent of a silky dessert.
Confectionery
Ninety Plus 90+ Drima Zede 2021
Panama - Barú | Variety: Caturra | Process: Mixed Fermentation | Altitude: 1,700m
Accounted as one of the most famous farms in the world, Ninety Plus coffees have earned the world's highest accolades and was used to win 5 of the past 6 World Brewers Cup Championships. Originally a coffee producer in Ethiopia, Ninety Plus has shared its specialty coffee production ideology with producers in Panama since 2007 with strong focus on environmental protection. The Ninety Plus Barú Estates are named after the Barú volcano, the iconic peak around which all of Panama’s best specialty coffee lands are centered.
Drima Zede was first developed by Ninety Plus in Ethiopia in 2013 in a successful effort to improve the flavor of common coffee varieties through deeper fermentation. This proprietary processing formula is now applied to the caturra variety in Panama to create a rich and voluptuous cup. This supremely complex and aromatic coffee offers a silky mouthfeel, accompanied by notes of fig and intense dark chocolate sweetness, and a resonant finish enveloped in clove.
Confectionery
Panama – Chiriqui | Process: Black Winey (Natural) | Variety: Caturra & Typica | Altitude: 1,500m
European immigrants brought coffee to Panama when they settled in the region in the late 19th century. The first area where these early European settlers planted coffee was the province of Chiriquí – meaning Valley of the Moon in the language of the native people that once inhabited this region. The province remains one of main coffee-producing regions in Panama today.
Black Winey process is where very ripe cherries (darker and riper than is typically picked) are left to dry on raised beds with the fruity pulp still intact. This results in an incredibly complex, fruit-driven, juicy-bodied coffee with winey flavors. Featuring tantalizing flavours of peach, plum, melon and blueberry jam, this light-medium roasted coffee boasts a full juicy body, medium acidity and winey aftertaste.
Confectionery
Indonesia - Lintong - Lake Toba (Triple Picked) | Process: Wet hulled | Variety: Rasuna / Catimor | Altitude: 1,300m
Coffee cultivation in Indonesia holds a 300-year-old history, which is closely related to the Dutch colonial rule. Today, it is one of the top five coffee producing countries in the world. Lintong coffees originate from Sumatra which is among the country’s best known coffee producing regions located in the west end of the archipelago, and are named after the District of Lintongnihuta where they are grown. This region lies southwest of Lake Toba, which is one of the world’s deepest inland bodies of water. The land in this region rises to a high plateau, providing the altitude necessary for Arabica cultivation.
The coffee is processed by wet hulling, a method that is unique to Indonesia, which involves hulling the parchment off the bean at roughly 30-40% moisture content, as opposed to the customary 10%-12% in traditional wet-processing. This results in a distinctive flavor profile with a full body, low acidity and concentrated flavors, garnished with a spicy finish. Deep, complex, sweetly pungent, this coffee features layered notes of stone fruits, raisins, malt, and dark chocolate and spice flavors not found in any other coffee, complemented by a richness that lingers on the back of the palate. The astonishing complexity and striking range of sensations create an exotic and intense sensorial experience.
Confectionery
Bolivia - Caranavi - Finca Arcangel | Process: Coco Natural | Variety: Caturra | Altitude: 1,710m
Coffee production in Bolivia is, and has always been small, leaving it as a minor player on the world stage. In Bolivia, specialty coffee is grown at an altitude of 1,200 to 2,000 metres above sea level and over 90% the production is centred in the Yungas region and the province of Caranavi. The Yungas possesses ideal conditions for growing exceptional coffee, including nutrient-rich soil, high elevation and consistent wet and dry seasons. However, as a land-locked country and one of the poorest in South America, Bolivia has faced many challenges that have led to a significant decrease in coffee production over the past decade. Fortunately quality-conscious producers have started to emerge in recent years and, with them, some spectacular coffees. Natural processed and roasted to light-medium level, this coffee is clean, medium-bodied and aromatically sweet. Fruity flavors of Kyoho grapes and pineapple, and overtones of port wine and honeycomb grow in intensity as the cup cools.
Confectionery
Burundi - Ngozi | Process: Natural | Variety: Red Bourbon | Altitude: 1,600m
Burundi is a small, hilly and mountainous country located just south of Rwanda in east-central Africa. In recent years Burundi has been increasingly recognized for producing stunning coffees, and this delectable coffee is a great example. Roasted to light-medium level to accentuate the sweetness and depth of flavor characteristic of its origin, this coffee is wonderfully clean and juicy with delicate notes of lime, green apple, plum and rich caramel aromas, and a chocolate finish that is reminiscent of a silky dessert.
Confectionery
Honduras - El Paraíso | Honey | 1,600m
Honduras is a small yet prolific coffee producer. Its location and terroir are ideal for growing coffee, and the country boasts the largest per capita coffee production in the world. This coffee is carefully processed using the Honey method and roasted to medium level, to yield an extraordinary profile with a sweet aroma and complex acidity with notes of hazelnut, roasted cocoa, raspberry, orange zest, a silky body and a deliciously sweet and lingering aftertaste.
Year of the Ox special (Limited edition)
Colombia - Cauca | Process: Double Anaerobic Poppy Mint | Variety: Castillo, Caturra | Altitude: 2,050m
Colombia is one of the world’s largest coffee producers and is known for its production of high-end Arabica coffee. This coffee grown in the Cauca region was processed using the double anaerobic method, where coffee was fermented in two phases in fully sealed and oxygen deprived tanks, resulting in rare and exotic flavors. Exhibiting an invigorating fragrance reminiscent of an autumn forest, this coffee features strong notes of eucalyptus and mint, followed by hints of lemongrass, and a mild cooling sensation in the finish. Light-bodied with great clarity, this Seasonal Special coffee is perfect for refreshing your senses after the indulgence of Chinese New Year delicacies!