These coffees will have a longer development roast curve to increase sweetness and body in preparation for pairing with milk

Indonesia Ciela West Java
Indonesia Ciela West Java
Pineapple, Berries, Milk Chocolate   Recommended as: Espresso   Roaster's Notes: We're always excited when we see origins stepping out of their stereotype flavor profiles so we knew that we had to get hold of this coffee for ourselves. It's one of our favorite coffees right now to have as a straight espresso shot at the shop. Indonesians are mostly Catimor - associated to earthy and spice flavors so we're happy to say that this one is anything but that. Java regions plants a variety of others but it's the Typica variety in this one that gives it a fruity & floral qualities. The natural processing here further highlights these properties. Flavors are layered, mellow and comforting. No big, loud, punchy bass notes for this one. Just a long lingering sweet finish   Area: Small Farms of Ciela Village, Mt Cikuray, West Jawa Process: Natural Variety: Typica, Lini S Altitude: 1600-1800 meters  
RM 52.00RM 145.00 Select options
Ethiopian Guji Kayon Mountain Sakura
Ethiopian Guji Kayon Mountain Sakura
Rose, Mango, Strawberry Jam     The Kayon Mountain Coffee Farm was established in 2012 with the aim of producing top quality coffee in a socially and environmentally responsible manner. The farm is situated in the southern part of Ethiopia in the Oromia region, Guji Zone which is about 320 miles from the capital city, Addis Ababa. The farm is privately owned by Ato Esmael and his family. Guji is a recent addition to the range of beautiful coffees being exported from Ethiopia.  Historically it has been exported as a Sidamo type, but after many years of lobbying, the Ethiopian government has granted Guji its own geographical distinction.  While the cup profile is quite similar to Sidamo coffees, some people feel that there is a “little something special” in the terroir of Guji. New Heirloom coffee trees have been planted on this 240 hectare plot in fertile sandy clay loam soil beneath the canopy of a natural forest. Organic processes are used on the farm with animal dung being the main source of fertilizer. The coffee is harvested from October to February by people from local villages. Some of it is washed, fermented and dried on raised beds and the rest is left for the production of high quality natural processed coffee. Freshly picked coffee cherry is washed with the low density beans being channeled away for a lower grade. The clean high grade coffees are then placed onto raised beds where for around 12 to 20 days’ drying time it is meticulously hand-turned and picked over to remove any defect beans. Finally, the dried cherries are milled to reveal the beautiful natural processed coffee beans which undergo further sorting to remove any remaining defect beans.   Roaster Notes: This is a return to classic well done natural processed Ethiopians. It consistently brings tropical-like fruit notes to the front and an outstanding sweetness that's typical of a high quality Ethiopian. The roast profile that we settled for is relatively short for an espresso to make sure we preserve all the amazing floral and fruit notes hence this roast can also be brewed on filter with just a slightly lower temperature water. Very enjoyable as the coffee cools nearer to room temperature Area: Shakisso, Guji Zone, Oromia Process: Natural Variety: Heirloom Altitude: 1900 - 2100 meters
RM 52.00RM 145.00 Select options
Costa Rica Tarrazu Jaguar
Costa Rica Tarrazu Jaguar

Honey, Prunes, Caramel, Bright Acidity

 

Costa Rica’s volcanic soils, mountainous terrain and plentiful rainfall provide ideal conditions for the cultivation of high-quality coffee beans. Jaguar coffee beans are hulled from parchment that is 100% sundried in a greenhouse especially designed to cater to wet weather conditions, thus to ensure a better coffee quality. This coffee is produced by the most sustainable coffee mill in Central America, San Diego Mill operated by Beneficios Volcafe. Jaguar is an innovative brand designed by Jürgen Plate - a great coffee specialist and one of the coffee pioneers in the country. His fluency in coffee blending, blend design, let to creation of ‘Jaguar,’ a name that commemorates Volcafe as a leading sponsor for the Jaguar Conservation Program in Costa Rica.  

 

Area: Tarazzu

Process: Honey

Variety: Caturra, Catuai

Altitude: 1200 - 1300 meters

RM 42.00RM 118.00 Select options
Tanzania Karatu AB
Tanzania Karatu AB
Cranberry, Honey, Prunes   Roaster's Notes: Reminds me of a mini Kenya but with a much tamer acidity. This makes it perfect for those that are looking for Kenya qualities in espresso based drinks without having to deal with insanely high acidity   Area: Karatu Estates, Ngorongoro Volcanic Crater Process: Fully Washed Variety: Bourbon & Kent Altitude: 1100 - 2500m   Picture copyrights: vogue.com
RM 40.00RM 112.00 Select options
Brazil Fazenda Dutra Jatoba
Brazil Fazenda Dutra Jatoba

Caramel, Roasted Almonds, Mild Citrus

 

Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. Ednilson is the commercial manager; Waltim handles day-to-day production and PR. They have been coffee producers all their lives—their father started the farm with one hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots in Fazenda Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Waltim have continued operations of the Fazenda in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions, including the 2014 Cup of Excellence.  

 

Area: São João do Manhuaçu, Minas Gerais

Process: Natural – beans are patio-dried with mucilage intact while they are still in the cherry

Variety: Catuai Amarelo

Altitude: 700 - 1300 meters

 
RM 42.00RM 108.00 Select options
Brazil Natural 17/18 NY 2/3 SSFC
Brazil Natural 17/18 NY 2/3 SSFC

Caramel, Roasted Almonds, Kit-Kats, Balanced  

 

Brazil is a well known coffee producing giant. They source around one-third of the world's coffee, making them the largest coffee producer in the globe! Of course, most of this is lower grade Arabica. However, this country is capable of producing specialty coffees. This particular type is a standard specialty quality coffee. Itt is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavor without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity. This type carries three quality classifications:

  • NY (New York) 2/3;  specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary defects, and no primary defects.
  • SSFC (Strictly Soft Fine Cup); Strictly Soft beans are grown at relatively low altitudes (under 1200 meters). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine Cup means it is a specialty grade coffee.
  • 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality.

 

Area: Mogiana, Sul de Minas, or Cerrado (Or a blend of regions)

Process: Natural

Variety: Mundo Novo, Icatu, Acaiá, Catuaí, Tupi

Altitude: 800 - 1300 meters

 
RM 35.00RM 90.00 Select options
Sumatra Mandheling
Sumatra Mandheling

Spices, Dark Chocolates, Big Bodied

 

The northern most part of the country is ‘Daerah Istimewa Aceh’, one of 27 provinces in Indonesia which has special status. The Mandheling coffee is grown around lake Tawar, near to the town of Takengon. The soil is rich and volcanic and has grown coffee for many years. Many areas work on the single stem pruning system, and cut the main trunk every 3 years or so – this gives a very solid central producing wood. The surrounding district is pretty tropical rainforest, with coffee sometimes growing wild amongst other trees, other times in cleared areas. The coffee is produced on many small holder plots, and usually pulped and sun dried on patios, without being fermented. There are very few plantations. The final quality is determined by the exporters, who are based in Medan, close to the port, where they hull and polish the green beans.

Area: Lake Tawar, Takengon, Daerah Istimewa Aceh

Process: Giling Basah (Wet Hulled)

Variety: Catimor, Typica

Altitude: 1200 meters

RM 35.00RM 90.00 Select options
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Happy Blend
A melange of whatever beans we have left behind that was not bought within 2 weeks past roast. These are perfectly roasted beans but were just sadly not taken by anyone before time was up. Now it has a second chance to make you happy with a heavily discounted price just so we don’t waste what’s been done by farmers Perfect for seasoning grinders, researching brewing parameters or practicing latte art  
**Batch from April 15th - April 30th
 
RM 30.00RM 50.00 Select options
El Salvador Finca Las Brumas
El Salvador Finca Las Brumas
Almonds, Sparkling Citrus, Cane Sugar, Chocolate   Roaster's Notes: One of our most underrated favourite. Nothing wild here just sweet, balanced and clean coffee that's so perfect to sip on rainy days. This El Salvador brings a sparkling bright acidity in a filter roast that makes sipping from hot till cool a pleasure. In our espresso roast, the extended maillard phase tones down the acidity and takes sweetness up another notch. From the family of Ernesto Menendez that produced the very same SL28 variety for Dale Harris to win the WBC2017, this is a very solid, high quality coffee that you should definitely try   Area: Sonsonate, Apaneca-Ilamatepec Process: Natural Variety: Bourbon Altitude: 1500 masl  
RM 45.00 Select options