Coffees
19 coffees
Seven-farm decaf lot, decaffeinated with naturally derived ethyl acetate from Colombian sugarcane.
Papaya, Baked red apple, Caramel, Raisin
Honey Gesha from Alejo Castro's Volcán Azul natural reserve. Cherries are wrapped for a 24-hour anaerobic fermentation with the mucilage intact, then patio-dried for 19 days. A competition coffee for Stiller's.
Milk chocolate, Honey, Blueberry, Jasmine, Lime, Red grapefruit
Natural Caturra: the dried cherry skin pushes the chocolate into a "fruit-chocolate bar" profile with minimal acidity.
Chocolate, Cherry, Plum, Papaya, Vanilla
H3 is an F1 hybrid of Caturra and an Ethiopian landrace, bred by CIRAD, PROMECAFE and CATIE. Rounded and smooth without excess acidity.
Milk chocolate, Caramel, Peach, Vanilla
From Chania Estate in Thika, run by fifth-generation grower Boyce Harries, one of Kenya's last medium-sized family estates.
Honey, Tomato, Milk chocolate, Blackberry, Apple
From Hernán Gómez's El Ocotal. He took second place in his first Cup of Excellence in 2015 after years of selling to local intermediaries.
Dried apricot, Brown sugar, Dark chocolate, Papaya, Molasses
The Caturra/Gesha mucilage experiment Stiller's began with Alejo Castro in 2018, used in their Danish and World Barista Championship signature drinks. Rich, silky body carrying Gesha's peach, bergamot and jasmine.
Caramel, Peach, Honey, Jasmine, Tangerine, Nougat
Single-producer lot from Agua Colorada selected with partner JJ Marck. Only fully ripe cherries, 72-hour controlled fermentation before drying: jammy, wine-like, ripe red fruit.
Cherry candy, Plum, Rosewater, Coconut
From Alejo Castro's second, organically farmed farm on the edge of Barva Volcano in the Valle Central. Very velvety and chocolatey; for espresso and filter.
Chocolate, Caramel, Honey, Strawberry, Almond, Tangerine
From EDN's Banko Taratu station in Gedeb, at the southern end of Yirgacheffe. It processes for over 500 farmers, washing with mountain water and sun-drying.
Milk chocolate, Floral, Dried fruit, Stone fruit
Organic washed heirloom from OBOLEYAN's Tobitu station in West Guji, processing cherry from the Tome and Koba communities.
Milk chocolate, Peach, Apricot, Rose
From the privately owned Gitesi washing station in Karongi, run by Alexis and Aime Gahizi, whose wastewater treatment system is a regional benchmark.
Chocolate, Sugarcane, Honey, Strawberry, Vanilla
Caturra fermented twice: first on the drying patios, then in small silos above the tumble dryers.
Dark chocolate, Papaya, Molasses, Dark rum
San Isidro, a Villa Sarchí × Timor hybrid, is known for smooth viscosity, a rounded mouthfeel and low acidity. For espresso and filter.
Milk chocolate, Caramel, Vanilla, Rosehip, Apple
Exclusive micro-batch SL28 used at the 2018 World Brewers Cup, and named best espresso in Denmark (Overall National Winner) at the Global Coffee Awards Europe 2025.
Milk chocolate, Caramel, Raspberry, Blueberry, Tangerine
Ombligon, a variety grown only in Huila: 48 hours anaerobic in cherry, then another 48 hours submerged after pulping, and 12–17 days of slow drying under canopy.
Caramel, Orange, Honey, Pollen, Red berries, Cherry, Chocolate
From Maria Ilda Garcia Aguirre's 3-hectare El Porvenir farm, about 25 bags a year. Her next goal is solar dryers for more control over drying.
Caramel, Yellow fruit, Dark milk chocolate, Dark plum, Herbal
Castillo from Coocentral, Central Huila's main cooperative of 3,747 smallholders farming 2–3 hectares each.
Dark chocolate, Rosehip, Jam, Blackcurrant
Only 350 kg of this low-yield Typica reserve. Picked at 19–21 Brix, tumble-dried for 24–36 hours then finished on concrete. Full-bodied, low acidity.
Chocolate, Strawberry, Rosehip, Winey