Hermetic Coffee Roasters

Dark roast, very full-bodied.

spicy dark chocolate, salted caramel, dried apricot, blood orange

Medium roast, the house blend since inception.

hazelnut, malt, dark cherry, milk chocolate, cinnamon

Traditional dark roast with Robusta, very low acidity.

dark chocolate, cocoa, caramel, molasses

Medium roast, full-bodied, very mild acidity.

chocolate, almond, caramel, cinnamon, cocoa

Medium roast blend, complex body, buttery mouthfeel.

plum, red grape, milk chocolate, hazelnut

Medium roast decaf espresso, good body, low acidity.

chocolate, cocoa, hazelnut, almond, nutmeg

A washed, CO2-decaffeinated filter coffee from the Asociación Café del Futuro, 348 farmers in Jaén, Peru, founded in 2007. CO2 decaffeination keeps the most aroma. Very sweet and silky: caramel, hazelnut and chocolate with pomegranate, black tea and dark cherry.

Caramel, hazelnut, chocolate, pomegranate, black tea, red grape, nougat, dark cherry

From Coko Farm in Rwanda's Gakenke District, founded in 2008 by Jean Nepomuscene Habyarimana, who won first place at Cup of Excellence in 2014; processed at the Muhondo washing station. Juicy, sweet and floral: vanilla, tangerine and crème brûlée, then rose, pear, green tea and peach. Holds its complexity as cold brew too.

Vanilla, tangerine, crème brûlée, rose, pear, green tea, peach

A natural from Finca Canaque in La Libertad, Huehuetenango, founded by Jorge Vides in 1958, now in its third generation of family ownership and managed since 2016 by María Vides. Full-bodied, with plum, dried fruit and milk chocolate over lemon, cinnamon and caramel. Roasted for filter but also works as a modern espresso.

Plum, dried fruit, green grape, milk chocolate, lemon, cinnamon, cocoa, caramel

Microlot from Finca El Diviso.

tropical fruit, sweet cherries, raspberry, passion fruit

A sugarcane-decaffeinated espresso from Promotora Café de Altura, a cooperative in Buesaco, Nariño that buys from more than 300 smallholders and pays premiums on top of the market price. Milk chocolate, cocoa and red grape with a full body and very low acidity; in a flat white it turns almondy with nougat, coconut and marzipan.

Milk chocolate, red grape, cocoa, cinnamon, red wine, molasses

Galeras Decaf: a washed Nariño coffee from the Promotora Café de Altura cooperative, decaffeinated with the sugarcane (ethyl acetate) process. Juicy pomegranate and grape under caramel and maple syrup, then hazelnut, chamomile, pear and milk chocolate.

Pomegranate, maple syrup, hazelnut, chamomile, pear, milk chocolate, caramel, orange

Hermetic's everyday filter coffee from Las Amapolas in Huehuetenango, Guatemala's highest and driest non-volcanic region. A caramel and chocolate base with gentle acidity and a breath of fruit: rosehip, apricot, dark cherry and honeydew melon.

Rosehip, caramel, sugar cane, apricot, dark cherry, cinnamon, milk chocolate, honeydew

A natural Plantation A lot from Sigri Estate in Papua New Guinea, roasted as an omni roast. As filter it is juicy, with cider, cocoa, caramel, black tea, quince and watermelon; as espresso it turns to pear, melon, green apple, hazelnut and chocolate, with a velvety body that suits a flat white.

Cider, cocoa, caramel, black tea, quince, green grape, watermelon, lime