Showing 121–132 of 136 results
Roast Date:22/4/2026
Specifications
🔹 Origin: Colombia
🔹 Weight: 125g
🔹 Variety: Caturra & Bourbon
🔹 Process: Enhanced Natural
🔹 Altitude: 2000 MASL
🔹 Use: Filter & Espresso
🔹 Form: Whole Bean
☕ Tasting Notes: Pomegranate – Peach – Strawberry – Sweetness
🌿 Process: Natural
🌱 Variety: Castillo – Caturra
⛰ Altitude: 1800 m
☕ Tasting Notes: Strawberry – Cranberry – Chocolate
🌿 Process: Natural
🌱 Variety: Heirloom
⛰ Altitude: 2100 – 2200 m
☕ Tasting Notes: Pineapple – Dried Fruits – Chocolate
🌿 Process: Natural
🌱 Variety: Barainema
📍 Origin: Kyenjojo, Uganda
⛰ Altitude: 1900 m
Origin: Colombia – Tolima
Process: Honey – Strawberry Infused (48h)
Variety: Caturra
Altitude: 1800m
Flavor Notes: Strawberry, Vanilla, Floral
Form: Whole Beans
Origin: Brazil
Process: Anaerobic (Chocolate)
Variety: Catuai
Altitude: 1040–1200m
Flavor Notes: Wafer, Vanilla, Hazelnut, Chocolate, Caramel
Score: 87.25
Weight: 250g
Roast Date:28/4/2026
Origin: Colombia
Process: Anaerobic
Variety: Castillo
Altitude: 1700–2000m
Flavor Notes: Grape, Honey, Beeswax, Chocolate
Score: 87.5
Weight: 120g
COLOMBIA – EXCELSO
Short Description
Altitude
Body
Varlety
Acidity
Region
1700
Full
Caturra
4.25
ETHIOPIA – CHELCHELE
Short Description
Altitude
Body
Varlety
Acidity
Region
0- Yirgachette
2100
Full
Kurume
3.75 C
EL SALVADOR – SILVER
Short Description
Altitude
Body
Varlety
Acidity
Region
1600
Full
Blend
4.00
BLEND – ADHAM
Short Description
Altitude
Body
Varlety
Acidity
Region
1500-2200
Full
Blend
3.75
COLOMBIA – DECAF
Short Description
Altitude
Body
Varlety
Acidity
Region
1500
Moderate
Caturra
5.5
900
Processing
Naturally Dried Decaf Processed with natural drying on ralsed beds under the sun. This coffee features complex, vibrant fruit notes and a full,
rich body-
Orange – Honey – Chocolate A decaffeinated coffee perfect for filter and espresso lovers, featuring balanced flavors of chocolate and nuts, with hints
of dried fruit, naturally processed.
Total Time
2:45
MIN
Pouring
Time
V60Recipe
*Coffoo Wolght
20
40 ML
00:35
%
Ratio
1:15
ML
180 ML
240 ML
01:15
02:20
Mi Tomporature
89°
Colsius
300 ML
02:45
V60 Iced Recipe
Total Time
1:45
MIN
Pouring
Time
Coffee Weight
23
50 ML
00:30
Ice
170
100 ML
01-10
fETemperature
89°
160 ML
01:45
Total Timo
30-26
MIN
Espresso Recipe
Coffee Weight
20
i Temporaturo
89°
Celsius
Extraction
36-32
%
Ratio
1:1.8
Por Gram
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