Ditta Artigianale

A plateau-grown Yellow Bourbon from Fazenda Santa Barbara, naturally processed for a chocolatey, hazelnut-toned cup with a red-apple lift. Source: dittaartigianale.com.

Milk Chocolate · Hazelnut Cream · Red Apple

A Nariño single-origin decaffeinated via the sugarcane-derived ethyl acetate method, chosen to preserve sweetness and aromatics without harsh solvents. Grown around 1,850masl. Source: dittaartigianale.com.

Bergamot · Honey

From a collective of female producers in high-altitude Antioquia, focused on quality and economic independence — a clean, sweet, precise cup suited to both filter and espresso. Source: dittaartigianale.com.

Wildflower Honey · Vanilla · Yellow Plum

A micro-lot Pink Bourbon from small Huila producers, using extended fermentation and slow drying for an elegant, lively, fruit-forward cup. Source: dittaartigianale.com.

Red Currant · Yellow Plum · Caramel

From young producer Tinshe Guye's 0.4-hectare plot in Chelchelie, Gedeb — shade-grown under Acacia and Sudan Teak, washed and raised-bed dried for a bright, elegant Yirgacheffe cup. Source: dittaartigianale.com.

Green Tea · Bergamot · Stone Fruit

A second micro-lot from the same Chelchelie smallholder, Tinshe Guye — cool-climate, slow-matured cherries, washed and raised-bed dried for a refined, floral, fruity cup. Source: dittaartigianale.com.

Green Tea · Bergamot · Stone Fruit

A washed Pacamara single-origin from Finca Catalán de las Mercedes in Chimaltenango, prized for a bright red-berry and citrus cup. Source: dittaartigianale.com.

Red Currant · Lime · Cane Sugar

The washed counterpart to Ditta Artigianale's Finca El Puente anaerobic natural lot — from the same award-winning farm, a cleaner, brighter profile of chocolate depth and green-apple freshness. Source: dittaartigianale.com.

Cookie · Milk Chocolate · Green Apple

From Finca El Puente, run by Cup of Excellence-winning producers Marysabel Caballero and Moises Herrera. Anaerobic natural processing pushes exotic pineapple and honeyed sweetness to the fore. Source: dittaartigianale.com.

Pineapple · Honey · Raisin

A natural-processed lot from the Gayo highlands of Aceh, northern Sumatra, roasted for a spicy, cocoa-forward cup with fruit-jam sweetness. Note: the product's own URL slug on dittaartigianale.com is a mistranslated typo ("indonesian-gay-man") — the coffee's actual name, per its own title and copy, is "Asman Gayo." Source: dittaartigianale.com.

Cocoa Nibs · Cherry Jam · Dried Plum

A three-origin blend combining Colombian smoothness, Brazilian chocolatey sweetness and Ethiopian floral complexity, built for a balanced, citrus-lifted cup. Source: dittaartigianale.com.

Marzipan · Caramel · Honey

A washed AA-grade lot from Kiambu County's volcanic soils, showing the clean citrus and juicy berry sweetness classic to top Kenyan washed coffees. Source: dittaartigianale.com.

Lime · Blueberry · Maple Syrup

A four-origin espresso blend — Peru for softness, Costa Rica for fruity acidity, Ethiopia for florality and Honduras for spice — balanced to favor chocolate and fruit over sharp acidity. Dedicated by the roaster to his mother, "a tribute to the women of the coffee world." Source: dittaartigianale.com.

Chocolate · Dried Fruit · Spices

A one-farm "blend" built from four separate processing methods applied to the same origin and producer, meant to show how a single country and producer can express radically different taste profiles within one espresso. Source: dittaartigianale.com.

Biscuit · Chocolate · Marzipan

From Finca Los Nogales near the Amazon border in Huila, farmed by Oscar Hernandez using the classic Typica varietal on steep, temperate slopes. Source: dittaartigianale.com.

Banana Yogurt · Ripe Pineapple · Vanilla