Coffees
15 coffees
A northern-Italian-style espresso and a properly dark filter roast. Natural Brazil gives weight and softness, Papua New Guinea spicy, smoky cigar notes, and a medium-acid Colombia adds character.
Spice, Tobacco, Dark roast
Caffi's extra-dark French roast, developed for café au lait but also good black from a filter machine or bean-to-cup. Natural Brazil for body, washed Papua New Guinea for spicy, smoky strength, balanced by a medium-acid Colombia.
Smoky, Spice, Full-bodied
Caffi's best-selling coffee ever. The 2026 lot comes from Wagner Ferrero's Pantano farm in Minas Gerais and is washed, giving a clean toffee-chocolate finish and a soft, round mouthfeel. Works with every brew method.
Toffee, Chocolate
A low-caffeine blend of Ethiopian decaf and Ethiopian natural with 75% less caffeine than regular coffee. Balanced with clean fruit, jasmine and chocolate, and a fresh fruity finish. For filter, espresso or Moka pot.
Chocolate, Fruit, Jasmine
A top-tier estate coffee from Jose Rodriguez's Los Guaduales farm: Castillo whole-cherry fermented in oxygen-free tanks, then depulped and dried on tables in the sun and in a dryer. A radically modern "trick coffee" with unusually caramel- and cocoa-like flavours.
Caramel, Cocoa
A high-grown Ethiopian decaf that doesn't taste decaffeinated: clean and balanced with stone fruit, apricot and jasmine. Light-medium roasted for filter, espresso, bean-to-cup or Moka pot.
Stone fruit, Apricot, Jasmine
Caffi's strongest coffee and most forgiving home espresso: a third robusta with Papua New Guinean arabica, in the southern Italian tradition. Thick and full-bodied with dark chocolate and nut; cocoa-like in milk.
Dark chocolate, Nut, Cocoa
An anaerobically processed natural from Daye Bensa's Gatta farm. Multi-layered, wild and complex, with jasmine and winey notes on top of a familiar berry-forward Ethiopian natural profile. For demanding coffee drinkers.
Jasmine, Wine, Berries
Caffi's new-crop summer Ethiopian from Daye Bensa's Shantawene station in the Bombe highlands of Sidamo: ripe cherry dried in the sun on tables. Multi-layered, wild and complex with fine berry notes, and owner Mia's own recommendation.
Berries
A classic northern-Italian espresso or dark filter of 100% arabica: Brazil from Minas Gerais for weight, Colombia from Huila for nutty, fruity range. Sold only in 500 g and 1 kg bags.
Nutty, Fruity
A punchy southern-Italian espresso: 60% natural Brazilian arabica from Minas Gerais and 40% Indian robusta, dark roasted in the Neapolitan style. Caffi's heaviest coffee, soft and sweet with low acidity. Sold only in 500 g and 1 kg bags.
Very full-bodied, Soft, Sweet
Stored for one to two months in open-sided warehouses on the Malabar Coast where the humid monsoon wind ages the beans. The result is a very soft, low-acid coffee, and a long-time favourite of many Caffi customers.
Soft, Low acidity
Caffi's first new-crop Kenyan of summer 2026, from the Gakundu cooperative and washing station on the southern slope of Mount Kenya in Embu, at 1,800 m. Caffi's most acidic and juicy coffee: berry-sweet with blackcurrant and blueberry and a blood-orange finish. Light but developed roast.
Blackcurrant, Blueberry, Blood orange
Typica from small farms in Papua New Guinea's Western Highlands, descended from Jamaica Blue Mountain stock brought over in the 1930s. Balanced, spicy-sweet and bold, with ripe fruit on the finish; a fairly dark medium roast (3.5/5).
Spice, Ripe fruit
Red Bourbon from Nova Coffee's washing station in Gicumbi, northern Rwanda, grown above 1,800 m and natural-processed. Light-medium roasted: stone-fruit sweetness, green apple, a little nuttiness, chocolate and cocoa behind a ripe fruity finish, with a silky mouthfeel.
Plum, Green apple, Hazelnut, Chocolate