Coffees
7 coffees
An organic Supremo from the Andean highlands, hand-picked and sorted. Balanced between acidity and sweetness, with a clean aroma and round body.
Ripe orange, Milk chocolate, Cherry
From a nearly untouched valley ringed by peaks up to 3000m; hand-picked and sun-processed. Balanced acidity with an intense, sweet aroma and a strong finish.
Chocolate, Orange, Dried fruit, Vanilla
Three Arabicas from Brazil, Costa Rica and Uganda: very balanced, classic and lightly spicy, from sweet and nutty to floral with fresh acidity and earthy dark-berry tones.
Nutty, Floral, Citrus, Dark berries
Selected highland beans from Yirgacheffe in Sidamo: full, soft and fresh, with lemon, florals and a hint of light chocolate.
Floral, Lemon, Light chocolate
The organic signature espresso, a blend of three specialty coffees from Colombia, Guatemala and Honduras. Instead of Robusta it uses a Honduran specialty bean for body and a thick crema without bitterness. Creamy.
Marzipan, Nuts, Dark chocolate
The dark-roast version of the organic signature espresso (Colombia, Guatemala, Honduras): creamy and strong, with a Honduran specialty bean in place of Robusta.
Marzipan, Nuts, Dark chocolate
Grown at 1600m on the Sigri plantation in the Waghi Valley. Sweet, with a balancing moderate acidity.
Floral, Honey, Citrus