Caffi

A northern-Italian-style dark roast blend built for both espresso and filter — robust Brazilian and Papua New Guinean coffees for spiced, smoky-cigar depth and creamy body, rounded out with washed Colombian for added complexity and balance. Source: caffi.fi.

Balanced, smooth, strong, chocolatey

Caffi's darkest roast — a French-roast blend developed for café au lait but versatile enough for filter and espresso. Papua New Guinean beans bring maize-like, smoky-cigar character, natural Brazilian beans add soft weight, and washed Colombian rounds it out with a hint of ripe fruit — full-bodied and dark without losing sweetness. Source: caffi.fi.

Balanced, soft, strong, smoky

Caffi's best-selling coffee in the roastery's history — a washed Yellow Bourbon from Fazenda Pantano in Cerrado Mineiro with a soft, round mouthfeel, balanced sweetness and a clean toffee finish. Works across filter, espresso and bean-to-cup machines. Source: caffi.fi.

Roasted nuts, chocolate, toffee

A medium-roast decaf blend combining Ethiopian decaf with Ethiopian natural-process coffee, decaffeinated via the natural EA (ethyl acetate, derived from sugar cane) process — carries 75% less caffeine than regular coffee while keeping pure, fruity, jasmine-toned character and a fresh fruity aftertaste. Source: caffi.fi.

Balanced, chocolate, caramel, citrus fruit

An experimental micro-lot from Los Guaduales farm in Huila, Acevedo — whole ripe cherries ferment in oxygen-free containers before sun- and mechanical-drying, giving a wine-like, floral cup Caffi calls a "trick coffee" for how far it strays from a typical Colombian profile. Mandarin, peach, citrus caramel and cocoa notes with pronounced fermentation character. Source: caffi.fi.

Mandarin, peach, citrus caramel, cocoa

A clean, balanced Ethiopian decaf that "doesn't taste decaffeinated" — natural EA (ethyl acetate) process removes caffeine while preserving fruity, jasmine-toned character. Rich and versatile: works for filter, bean-to-cup machines, or Turkish coffee. Source: caffi.fi.

Dried stone fruit, chocolate, apricot

Caffi calls this its strongest coffee — a southern-Italian-style espresso blend (about a third robusta) built for thick, full-bodied shots with dark chocolate and hazelnut character, forgiving enough for home baristas with imprecise grinders. Best as espresso, acceptable as filter. Source: caffi.fi.

Robust, soft, strong, chocolatey, hazelnut

A wild, complex natural-process Sidamo from Daye Bensa's Shantawene lots — dry-processed for pronounced berry character layered with jasmine and stone fruit, and a silky mouthfeel. Recommended for filter brewing (Chemex, V60). Source: caffi.fi.

Blueberry, jasmine, stone fruit

A northern-Italian-style 100% arabica dark espresso blend — Brazilian beans bring body, Colombian beans add nutty, fruity complexity. Works for espresso machines, filter and pod coffee makers. Source: caffi.fi.

Heavy mouthfeel, soft, sweet, low acidity, chocolatey with milk

Caffi's boldest dark-roast espresso — a 60/40 natural-process blend of Brazilian arabica and Indian robusta built for a robust, southern-Italian-style shot with serious punch, also works for filter and milk-based drinks. Source: caffi.fi.

Very full-bodied, soft, sweet, low acidity, chocolatey with milk

Beans aged for 1-2 months in open-sided warehouses along the Malabar coast, exposed to humid monsoon winds — Caffi calls it "perhaps the world's softest coffee." Low acidity and earthy character make it a favorite for gentler cups. Source: caffi.fi.

Exceptionally soft, low acidity, earthy, viscous finish

A vanilla-flavoured blend of Brazilian, Guatemalan and Colombian coffee — natural vanilla aromas add refinement and smoothness over a sweet, full-bodied medium-dark roast base. Works for filter, espresso and bean-to-cup machines. Source: caffi.fi.

Soft, low acidity, cream liqueur aromatics

An Irish-cream-flavoured blend of Brazilian, Guatemalan and Colombian coffee — sweet and full-bodied with a smooth, creamy liqueur aroma. Works for filter, espresso and bean-to-cup machines. Source: caffi.fi.

Soft, low acidity, creamy liqueur character

This year's first new-harvest Kenyan from the Gakundu cooperative on Mount Kenya's southern slope — washed AA-grade beans from SL 28 and SL 34 varieties, cupping juicy with red wine and blueberry character and a dominant grapefruit finish. Caffi calls it its most acidic and juiciest coffee. Source: caffi.fi.

Red wine, blueberry, grapefruit, citrus and berry

Grown on small Eastern Highlands farms (20-500 trees each) on Typica vines that share genetic heritage with Jamaica Blue Mountain, introduced to the island in the 1930s. Washed and roasted medium-dark for a balanced, robust cup with spiced, sweet ripe-fruit character. Source: caffi.fi.

Balanced, robust, spiced, sweet ripe fruit

A natural-processed Red Bourbon from Nova Coffee's Gicumbi processing station in northern Rwanda — light-medium roasted to keep its fruit-forward, nutty character, with stone fruit and plum sweetness, a hint of green apple, and a chocolatey, silky-bodied finish. Source: caffi.fi.

Stone fruit, plum, green apple, chocolate, cocoa