Wave Coffee Roasters

Caramelised Sugar, Plum Jam, Milk chocolate

This is not an infusion or added flavor. It is a carefully controlled ageing of green coffee in a port wine oak barrel, a process we treat with great attention and care. The coffee rests for 10 to 20 days, and during this time we monitor the ageing process every single day to ensure the profile develops with balance and precision. The result is a limited coffee with a naturally sweet and layered espresso character, showing subtle port-like notes, dried fruit, warm caramel, and a gentle oak finish that reflects the spirit of Portugal.

Milk chocolate, Blackberry, Brown Sugar

Rachel, Monica, Phoebe and Ross already grabbed their pack. Chandler’s picking up something from the bakery. Same crew, same vibe. Casual place. Comfy coffee.

Milk chocolate, Blackberry, Brown Sugar

Milk chocolate, Hazelnut, Plum, Orange

Bananaaa! Bana-bana-naaa! Tupara shama lama — woohoo-haaa! Banana boom, papaya zoom, Minion dancin’ in the room! Bibi babo boo, chiki-chiki cha, Ooh la la, bananaaa! Potato-rato, mambo-tato, Minion happy — super bravo! Banana swing, banana ring, Minion party — ding-ding-ding! Bananarama, pika pika, Hahaha — MINION FIESTA! The Typica used for this profile comes from the Púlpito lot at 1900 masl. At this altitude, the cooler climate supports consistently high-quality cherry development, making this one of the most exceptional areas on the Los Nogales farm. The process includes: Thermal fusion, where the cherries are immersed in 90°C water for 60 seconds. Dry depulping in a modified depulper to extract and retain all juice used during fermentation. Seven days of fermentation in the cherries’ own sugars. Final dry depulping to squeeze out remaining juice that contributes to the fermentation profile.

Banana, Papaya, Red grape

Apple, Pear, Prune, Dark chocolate

Apple, Pear, Prune, Dark chocolate

Baked Apple, Cardamon, Caramel pudding, Lemon curd

Apricot Jam, Earl grey, Orange Blossom

Our Ethiopia Espresso feels like stepping into Willy Wonka’s chocolate factory - but for grown-ups who love great coffee. And yes, the chocolate here is laced with all kinds of delicious things: caramel, a burst of red berries on the finish, and even a hint of juicy peach. It’s sweet, surprising, and a little magical - a true sweet escape in every sip.

Strawberry, Peach, Dark chocolate, Caramel

Vanilla Ice Cream, Hibiscus, Strawberry

Raspberry, Cranberry, Rhubarb, Rosehip

We took Ethiopian green coffee beans and placed them inside a barrel that once held Portuguese Port wine One barrel. Limited quantity. Each batch unique because the barrel ages, the coffee changes, and time moves in one direction.