Pikkupaahtimo Pipa

A clean, juicy modern-style Colombian from high-altitude Cauca, grown by Alexander Camayo Sánchez, Durlandy Monroy Quintero and Eivar Velasco Muñoz. Sweet citrus and berry character with herbal complexity as it cools; balanced acidity and sweetness. Good for filter or Aeropress at 90-92°C. SCA 86.5. Source: pikkupaahtimopipa.fi.

Sweet citrus, berry, herbal complexity on cooling

A top-quality natural-process lot from Nguisse Kayimo's farm in Sidama's Bensa area, light-roasted for complex apricot, plum and almond flavors. Recommended for filter and Aeropress at 90-93°C. SCA 87. Source: pikkupaahtimopipa.fi.

Apricot, plum, almond

An organic, pesticide-free specialty coffee from the Ayla Bombe washing station in Ethiopia's Sidama region, fermented 48 hours before washing to bring out floral, citrus character alongside milk chocolate, gooseberry and almond. Good for filter, Aeropress or espresso at 90-92°C. Source: pikkupaahtimopipa.fi.

Milk chocolate, gooseberry, almond

A bright Kenyan lot from a Nyeri hillfarm blending SL28's complexity with the brightness and balance of Ruiru and Batian, gently light-roasted. Placed 5th in Finland's 2026 filter coffee competition. Good as espresso or lungo, with melon and vanilla notes most prominent in pour-over or Aeropress at 90-92°C. Source: pikkupaahtimopipa.fi.

Lingonberry, honeydew melon, vanilla

An uncomplicated, no-gimmicks daily coffee grown on Peruvian hillsides and roasted in Pispala — reliably good whether served black in the office or during a quiet morning at home. Works both black and with milk. Source: pikkupaahtimopipa.fi.

Emotive, melodic, direct — bold yet gentle

An espresso blend pairing a washed Peruvian Bourbon base with natural-process Honduran Parainema for balance. Roasted short of dark so origin character still shows through, yet holds up well in milk drinks like lattes and cappuccinos — also good from a moka pot. Sold as whole beans only, for grind consistency across espresso machines. Source: pikkupaahtimopipa.fi.

Jim-patukka (chocolate-nougat candy bar), green apple

Pikkupaahtimo Pipa's best-selling coffee — a natural-process Yellow Catuai from Ivan Junqueira Rubeiro's farm in Campo das Vertentes, roasted medium-dark for a smooth, full-bodied, non-harsh cup with dark chocolate and nutty flavors. Works for filter, Aeropress and stovetop, and holds up well in milk drinks like lattes and cappuccinos. Source: pikkupaahtimopipa.fi.

Dark chocolate, nutty

A gentle, sweet light-roast blend of washed Ethiopian Heirloom and natural-process Honduran Parainema, designed to invigorate the palate with bright fruitiness, hazelnut and sweet milk-chocolate notes. Approachable enough for newcomers to specialty coffee, though best tasted black before adding milk. Works for filter, Aeropress or French press. Source: pikkupaahtimopipa.fi.

Bright fruitiness, hazelnut, sweet milk chocolate

A customer-requested dark roast of the same Campo das Vertentes Yellow Catuai behind Pispala, taken darker for a bolder cup. Versatile across filter, Aeropress, moka pot or espresso, and recommended for lattes and cappuccinos. Source: pikkupaahtimopipa.fi.

An omniroast from the Hingakawa women's cooperative in Rwanda's Rushashi sector, Gakenke district, that placed 2nd in Finland's 2026 espresso competition. Ripe apple and marzipan notes expand elegantly as filter coffee (90°C, Aeropress too) and intensify into a rich cup as espresso (recommended 1:3 ratio). Source: pikkupaahtimopipa.fi.

Ripe apple, marzipan