Pauhana Coffee

Ripe cherries ferment 48 hours under CO₂ at 18 °C, then 48 hours in oxygenated water, before 25 days on raised marquesina beds with some mucilage left on. Less jasmine than a Panama Gesha: orange blossom, white peach and soft sweetness. Small lot, 50 g bags.

White peach, Earl Grey, white flowers, syrup

A nitrogen-fermented washed Caturra that tastes of melon without any fruit added. Pauhana sells it as a coffee to surprise friends and family with. 150 g.

Melon, candy-like sweetness

Pauhana's blend of two experimental Colombian lots, Las Palomas and Henry Bonilla, both processed with fruit, flowers or yeast. Built to show off what new fermentation techniques can do. 150 g.

Hibiscus, mango, strawberry

Pauhana's Osaka house blend, sold in 200 g bags.

The shop's everyday light-roast blend of a washed Guatemala and a washed Kenya: specialty quality but easy-going, meant for a tumbler on the way to work. 150 g.

Orange tea, apple tea