Light roasts aiming at preserving each coffee’s unique flavor properties. Suitably roasted for brewing methods such as Dripper, Percolator, French Press, Aeropress etc.

Ethiopia CM Series – Amber 0313
Ethiopia CM Series – Amber 0313
Chocolate Truffle, Orange Compote, Rum   Recommended as: Filter Officially launched in 2018, the CM Selections are a series of experimental coffees created through collaboration with producers across the globe, using the carbonic maceration method of fermentation. The Carbonic Maceration (CM) process was first introduced to the coffee world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in a variety of countries. CM Selection coffees exist in washed and natural processes and involve the careful control of specific yeasts during fermentation to create particular flavour experiences. This particular coffee is from the Amber series, specifically Amber 0311 lot, the same series that Sarah Jin used to win 1st place at the Australia Northern Region Brewers Cup championship.   Roaster's Notes: This is not a delicate coffee. A rich flavor rich coffee that we have found to be extra excellent in espresso. The experience is similar to having a chocolate truffle - imagine a rich chocolate layer, melts to a orange compote middle and just at the end, the rum takes over. Excellent   Area: Kochere, Yirgacheffe Process: Carbonic Maceration Variety: Heirloom Altitude: 1950-2300 meters  
RM 40.00RM 225.00 Select options
Colombia Potosi Tabi
Colombia Potosi Tabi
Peach, Cognac, Tea-like   Recommended as: Filter This coffee hails from the Potosi farm but is managed under the watchful eye of the good people of La Esperanza. The Tabi varietal not only accounts for 1% of overall Colombia coffees but this is also the very first harvest of this varietal from the Potosi farm. The processing is another variation of anaerobic natural - named the X.O process by the La Esperanza team, giving some wild exotic flavors to the coffee. The processing involves manual and rigorous picking then a 36 hours fermentation in cherry with controlled temperature. After fermentation, coffee is washed and taken to silo between 5 and 7 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness. A little more about the varietal - To increase the quality of this natural vaccine plant the Colombian coffee research Institute (CENICAFE) refined and crossed the Timor hybrid with Typica and Bourbon Varietals and the result is the Tabi the varietal. Human and nature combining to create a CLR resistant & fantastic tasting coffee. Tabi simply means Good in Colombia.   Roasters Notes: Exotic is the only word I have for this coffee. The processing combined with a naturally high quality varietal exposes an aroma like nothing before. While clearly fruity, aromas are prominently oaky just like a quality VSOP Cognac. When fully cooled down, the brandy notes takes over completely. We were very torn during profiling of this coffee as a short roast boosted the aromas while a longer extended development roast increased the aftertaste qualities. Both versions are good in their own way. We will be offering the extended profile first and then later, will be adding an option to select the aroma focused profile. This will give you an opportunity to taste them side by side for an interesting experience   Area: Valle del Cauca, Caicedonia Process: X.O. (Anaerobic Natural) Variety: Tabi Altitude: 1400 - 1860 meters
RM 80.00RM 160.00 Select options
Ethiopia Bensa Shantawene Washed
Ethiopia Bensa Shantawene Washed
Bergamot, Honey, Floral & Complex   In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from "out-growers" (or smallholders) in three villages: Shantawene, Karamo and Bombe. Ethiopia Shantawene is named after the village where the majority of the people who work on the farm, many of them women, are from. Daye Bensa stretches between 1,900 and 2,217 meters. The delivered cherry from comes from out-growers' farms higher up the mountain, between 2,000 and 2,400 meters.Daye Bensa owns 15 washing stations across three districts, and they handle all the coffee they export. Its two farms, in Kaffa and Sidamo, are Organic, UTZ, Rainforest Alliance and C.A.F.E. practices certified. This coffee is processed as natural, of the 74158 variety, and was awarded with a high score of 89.21, placed 7th in 2020 Ethiopia COE Assefa Dukamo, a father of nine is the owner of Daye Bensa Gatta Farm in Sidama zone, Bensa woreda, Shenetawene kebele.  Assefa owns 31 hectares of land on which he grows organic, Rainforest Alliance- and Utz-certified coffee. He has 11 permanents and 30 temporary employees. The farm has its own washing and hulling station and processes 96,153 kilograms of coffee annually. Its processing method includes washed-pulped red cherry, fermented for 36 to 48 hours in fermentation tank then dried on African bed; natural red cherry dried on African bed/raised bed; honey-pulped red cherry and dried on African bed; and anaerobic-fully sealed and oxygen-deprived cherry dried on African bed/raised bed. The farm’s coffee is exported to the US, Europe, and Asia. This year, Assefa’s coffee scored 89.21 - “I am very happy and proud that my coffee is one of the top-scoring coffees, and I hope that this competition will be a good opportunity to reach new market destinations,” he said.   Roasters Notes: This washed version carries the classic bergamot aroma & flavor really prominently. Expect high and complex sweetness similar to honey, and with the florals, it reminds us of orange blossom honey. We've been enjoying washed Ethiopians this year as they have been surprising us with very long and sticky sweet finishes. We hope you will enjoy them too!   Area: Bensa Distict,Shantawene Village Process: Natural Variety: Heirloom Altitude: 1900 - 2300 meters
 
RM 52.00RM 145.00 Select options
Ethiopia Bensa Shantawene Natural
Ethiopia Bensa Shantawene Natural
Raisin Chocolate, Osmanthus, Strawberry   In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from "out-growers" (or smallholders) in three villages: Shantawene, Karamo and Bombe. Ethiopia Shantawene is named after the village where the majority of the people who work on the farm, many of them women, are from. Daye Bensa stretches between 1,900 and 2,217 meters. The delivered cherry from comes from out-growers' farms higher up the mountain, between 2,000 and 2,400 meters.Daye Bensa owns 15 washing stations across three districts, and they handle all the coffee they export. Its two farms, in Kaffa and Sidamo, are Organic, UTZ, Rainforest Alliance and C.A.F.E. practices certified. This farm & harvest placed 7th in 2020 Ethiopia COE Assefa Dukamo, a father of nine is the owner of Daye Bensa Gatta Farm in Sidama zone, Bensa woreda, Shenetawene kebele.  Assefa owns 31 hectares of land on which he grows organic, Rainforest Alliance- and Utz-certified coffee. He has 11 permanents and 30 temporary employees. The farm has its own washing and hulling station and processes 96,153 kilograms of coffee annually. Its processing method includes washed-pulped red cherry, fermented for 36 to 48 hours in fermentation tank then dried on African bed; natural red cherry dried on African bed/raised bed; honey-pulped red cherry and dried on African bed; and anaerobic-fully sealed and oxygen-deprived cherry dried on African bed/raised bed. The farm’s coffee is exported to the US, Europe, and Asia. This year, Assefa’s coffee scored 89.21 “I am very happy and proud that my coffee is one of the top-scoring coffees, and I hope that this competition will be a good opportunity to reach new market destinations,” he said.   Roasters Notes: Bensa has really done a great job on this coffee. Complex and dynamic - depending on short or long extraction, you will get something different in each. The highlight in this coffee is the deep floral nuances that highlights the mids and a fresh strawberry like acidity that keeps the finish long and refreshing. We have both the natural and washed version of this harvest and enjoy them both.   Area: Bensa Distict,Shantawene Village Process: Natural Variety: Heirloom Altitude: 1900 - 2300 meters
 
RM 52.00RM 145.00 Select options
El Salvador Los Pirineos
El Salvador Los Pirineos
Ripe Strawberries, Caramel, Syrupy   Los Pirineos Coffee farm has been in the Baraona Family from more than 120 years, since 1880. Gilberto Baraona is a 15 times winner of Cup of Excellence in El Salvador, 6 of which were in the top ten. The Farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region. The late Mr Gilberto Baraona passed in June when this lot's harvest was making it's way to us but no doubt his legacy will be carried on by his dedicated family An interview and view of the farm: [kad_youtube url="https://youtu.be/_guA8cjuAyE" ]     Roasters Notes: This is your morning pick me up coffee. A luscious, rich coffee with loads of complex sweetness that keeps giving from sip to sip. Just the right amount of strawberry acidity that keeps everything fresh. Holds up very well in milk as well   Area: Tecapa Volcano, Usulutan Process: Natural Variety: Bourbon Altitude: 1400 meters
 
RM 48.00RM 135.00 Select options
Costa Rica Volcan Azul Gesha
Costa Rica Volcan Azul Gesha
Peach, White Florals, Strawberry   Recommended as: Filter In the middle of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market. More than a century has passed and today the fourth and fifth generations of descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors. They produce one of the best pure coffees of the world with its Brand “F.C.J. Volcan Azul” on the slopes of the Poás Volcano in Costa Rica.   Roasters Notes: Clean tasting, mild cup this one. Not your typical funky/alcoholic naturals but still love just how simple yet deeply sweet the aroma of this coffee is, highlighting what the Gesha varietal flavors are. Laced with floral notes from aroma and in the mouth throughout but it's the hints of fresh strawberries at the finish that really makes it special. Definitely meant for filter to fully enjoy all the delicate nuances.   Area: Alajuela, Tarrazu Process: Red Honey Variety: Gesha Altitude: 1700 meters
 
RM 60.00RM 120.00 Select options
Colombia El Paraiso Limone Gesha
Colombia El Paraiso Limone Gesha
Jasmine, Lemongrass, Gingerbeer    Recommended as: Filter Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. In 2019, Andres Felipe Ospina, a coffee researcher who put a lot of effort in coffee fermentation, work along with Diego, discovering by manipulating fermentation could brings out certain flavor in coffee, later on they decided to use “Double Anaerobic” process in their coffee, creating interesting flavor, awarded #10 in COE of Colombia 2019 and highest record of bidding value on Colombia so far. This farm also produce different lot of coffee with different fermentation rate, creating different flavors such as lime, lychee, rose, plum and many others. In midyear of 2019, Berg Wu visited El Paraiso and used their series for team Simple Kaffa in TBC 2020, successfully taking Champion and 1st runner up using “Poppy Mint “ and “Flor Lichi” Geisha.   Roaster's Notes: The Gesha varietal takes this coffee into another dimension by retaining all the unique ginger character from the processing and now adding floral jasmines and a boosted acidity into the cup. Thjis coffee really begs to be brewed on filter and enjoyed slowly with a book   Area: Cacau, Colombia Process: Double Anaerobic Washed Variety: Gesha Altitude: 2050 meters  
RM 60.00RM 120.00 Select options
Panama La Esmeralda 1500
Panama La Esmeralda 1500
White Florals, Raspberry, Raw Sugar   The Peterson family coffee farm in Panama (Hacienda La Esmeralda) has been the gold standard for growing the Gesha (sometimes spelled Geisha) coffee variety around the world. The "1,500" portion of the title refers to the minimum meters above sea level of where the coffee is grown. This translates to about 5,000 ft. where most coffee in the world is grown between 1,000-3,000 ft. In 1973, Price Peterson absorbed the role of management of the Hacienda from his father. Price had moved to Panama a few years earlier and began to play a much bigger role at the farm. He had studied neurochemistry at the University of Pennsylvania and received his doctorate in 1961. His background in science has been a major benefit to the farm since absorbing management responsibility. In 1987, large sections of their property were planted with coffee trees. They installed a beneficioto process coffee directly on the farm. In 1996 the Petersons came together to purchase another farm in the area, Esmeralda Jaramillo. It was on a section of this farm that they discovered the famous Esmeralda Special, Geisha trees, which had not been damaged by leaf rust as badly as other varieties on the farm. Their discovery of this rare varietal was groundbreaking in the coffee world. In 2004, the farm won the Best of Panama competition. Following that competition, they set a world record for the price paid for coffee at auction. That price has been shattered several times as they have garnered a reputation as one of the world's elite coffee producers. All farms at Hacienda La Esmeralda are Rainforest Alliance Certified, attesting to Esmeralda's sustainable practices: reuse of leftover coffee pulp as a fertilizer; forest maintenance along watersheds; timing coffee tree pruning around bird nesting season; use of hydroelectricity and sustainable wood burning to run the coffee mill; and more. Hacienda La Esmeralda is a family owned company that produces specialty coffee in the highlands of Boquete, located in the South-West mountains of Panama, and is home to the famous award-winning Esmeralda Special Geisha Coffee. At Esmeralda, we take pride in achieving the highest standards of sustainable coffee production. We devote time and attention to the details and fine touches that have always distinguished us from other coffee producers in the world. Hacienda La Esmeralda is owned by the Peterson Family.   The Esmerelda Farms Situated amongst volcanic mountain ridges surrounding the Boquete River Valley, the farms offer a range of lush micro-climates, fed by two ocean breezes. Jaramillo Farm: The Jaramillo Farm is where the Geisha Variety was first discovered in 2004 by Daniel Peterson (Grandson of Esmeralda founder Rudolph Peterson). The geisha variety form Hacienda La Esmeralda first competed and won in the Best of Panama in 2004, and continued to win for many years after. In the Jaramillo micro-climates, the Geisha’s bright, floral aromatics express themselves boldly.  With cooler temperatures and massive shade trees that have been standing for ages, Jaramillo is the perfect place for this variety to have landed. To this day many of our top performing micro lots of Geisha coffee (with names such as Mario, Bosque, Noria and Reina) come from little patches on the slopes of Jaramillo. This area is influenced from both the Atlantic and Pacific ocean, and enjoys a high humidity level year round. Cañas Verdes Farm: On the slopes of the majestic Volcán Baru, Cañas Verdes is part of the original Peterson holdings since 1967. Cañas Verdes has a distinct three to four months dry season, producing balanced and fruity Geisha micro-lots with structured acidity and a high complexity in the cup. Coffees from this farm have also set world auction records in the Best of Panama.   Area: Boquete, Chiriquí, Panamá Process: Washed Variety: Gesha Altitude: 1500 meters  
RM 45.00RM 90.00 Select options
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Happy Blend
A mélange 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. Please take note that flavors and taste will differ from batch to batch and may not necessary be optimum.   It makes us happy to not see good coffees go to waste :)
**Batch from July 20th - Aug 5th
 
RM 40.00RM 65.00

ALL GONE

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