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

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

Bourbon Pimienta from Finca Nogales at 1,750 m, processed with a "Dark Room Dried" natural method meant to preserve its aromatics. Creamy apricot-yogurt notes with hints of banana and a delicate violet finish.

Apricot yogurt, banana, violet

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

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

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

A washed Anacafe from Finca El Puente in Marcala at 1,550 m: a clean, sweet cup of honey, maple syrup and caramel with a lingering finish.

Honey, maple syrup, caramel

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

Geisha from Finca El Puente in Marcala at 1,550 m, processed as an anaerobic natural for a deeper, more indulgent take on the variety: vanilla, buttery softness and cocoa-bean intensity.

Vanilla, butter, cocoa nibs

A washed Geisha from Finca El Puente in Marcala — one of the most exclusive coffees in Ditta's range. Floral and fresh: delicate mango, lively lime and juicy pineapple in an elegant, balanced cup.

Mango, lime, pineapple

A washed Marsellesa from Finca El Puente in Marcala at 1,550 m. Sweet, fresh and fruity: orange citrus with red apple and cane sugar.

Orange, red apple, cane sugar

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

Honey-processed Geisha from Finca Lerida's Alto Quiel plot, balancing bright blood orange and white peach against a soft, lingering honeyed sweetness. Source: dittaartigianale.com.

Blood Orange · White Peach · Honey

Grown at 1,700 meters in Alto Quiel, naturally processed to draw out an intense, multifaceted profile of jasmine, tropical mango and juicy blueberry — a selection among the Best of Panama 2026 lots. Source: dittaartigianale.com.

Jasmine · Mango · Blueberry

A natural Pacamara from Finca Lérida in the Alto Quiel highlands above Boquete, grown at 1,700 m. Rich and fruity: honey sweetness with juicy plum and bright orange peel.

Honey, plum, orange peel

A washed Geisha from the same high-elevation Alto Quiel lot, giving a cleaner, more fragrant cup of lemongrass, elderflower and honeydew melon. Source: dittaartigianale.com.

Lemongrass · Elderflower · Honeydew Melon

A natural Chicho Gallo from the Mi Finquita micro-farm in Chiriquí at 1,750 m: a vibrant, clean cup where the fruit's natural sweetness meets bright, refreshing acidity.

A natural SL14 and SL28 from Agri Evolve in Uganda, grown at 1,600–1,800 m. Juicy blueberry, mellow chestnut sweetness and a dark-chocolate finish.

Blueberry, chestnut, dark chocolate