Fábrica Coffee Roasters

Passion fruit, berries, chocolate

A high-altitude, honey-processed Caturra with slow drying times — a clean yet syrupy cup with refined sweetness and vibrant, layered fruit.

Refined Sweetness, Silky, Layered Fruit

From 650 smallholder farmers via the Aricha washing station in Yirgacheffe. Only the ripest cherries harvested, then dried on raised African beds. The revered Yirgacheffe floral character shines — dark cherry sweetness, layered florals, and rich molasses depth. Tea-like body with vibrant acidity.

Dark cherry, floral & molasses

Earl Grey, floral, lemon

A sweet, full-bodied and nutty coffee from Minas Gerais.

Caramel, Nutty

Caramel, brown sugar, chocolate, citrus

Passion fruit, berries, chocolate

70% natural Brazilian for body and sweetness, 30% washed Ethiopian for brightness and lift. A reliable, consistent house espresso that balances the richness of Brazil with the aromatic clarity of Ethiopia. Perfect for espresso and milk-based drinks.

Black tea, chocolate & nuts

From the Uraga Washing Station in Guji — 12 fermentation tanks, meticulous hand-sorting of ripe cherries, and 280+ labeled drying beds for quality control. A tea-like body with citric acidity and flavours of black tea, peach, and gentle florals. Bright and clean.

Black tea, citrus, peach & floral

Caramel, milk chocolate, brown sugar, citrus

Black tea, cassis, tangerine

The filter expression from Rungeto Farmer's Co-operative Society in Kirinyaga — the same volcanic-soil SL28 and SL34 grown near Mount Kenya. Washed and sun-dried, it delivers the cooperative's signature velvety body and citric brightness as a filter, with caramel and dark chocolate depth.

Caramel, citrus & dark chocolate

From the Negrisa family operation with 15+ years of experience in Chanchamayo. Washed and sun-dried Typica — juicy acidity, smooth round body, and expressive dark berry and sweet rhubarb notes. Vibrant and balanced without sharpness.

Dark berries & sweet rhubarb

From 75 growers in Cauca, decaffeinated using ethyl acetate derived from Colombian sugar cane — removing 99.9% of caffeine while preserving the bean's cellular structure and full flavour. Clean, syrupy, and remarkably balanced with mandarin acidity and a smooth chocolate finish.

Mandarin, sugar cane, red fruits & chocolate

A vibrant, balanced cup with juicy acidity and a smooth, round body — dark berries lead, with sweet rhubarb undertones.

Dark Berries, Rhubarb

From Daye Bensa — founded by brothers Asefa and Mulugeta Dukamo — working with smallholder out-growers across Shantawene, Karamo, and Bombe villages. Grade 1 Ethiopian. Expressive berry and floral notes with bright, refined acidity and a velvety, smooth body.

Berry, floral & bright acidity

Silky smooth with rich milk chocolate and a touch of rose pepper for a balanced, flavorful cup.

Milk Chocolate, Rose Pepper

Cardamom, grape, tropical fruits