100% Arabica, seasonal coffee. Distinguished by a sweet aroma and a distinctive acidity that are characteristic of high-altitude Arabica from Ethiopia. It is particularly popular among coffee connoisseurs who appreciate its unique flavor.

Flavor and aroma: Floral honey, yellow tropical fruits
Country: Ethiopia
Variety: Local varieties, Ethiopian heirloom
Composition: 100% Arabica
Processing: Washed
Altitude: 1700-2100 m

Coffee is consumed everywhere in Ethiopia, with about half of the entire harvest being consumed by the country's inhabitants. For Ethiopians, the process of drinking coffee is akin to a ritual.
Sidamo is another washed Ethiopian coffee in our selection, serving as an alternative to Yirgacheffe. The Guji zone is located within the Oromia state in southern Ethiopia, approximately 500 km south of Addis Ababa. The coffee is grown at an altitude of 1700 to 2100 meters above sea level, with annual rainfall ranging from 1200 to 1600 mm. The coffee is cultivated on red-brown soils.
Most of the cooperatives in this area produce either organic products or both organic and Fair Trade certified products. The most common farms are small family-owned holdings with young trees of improved varieties mixed with traditional types.

A well-balanced coffee in which all the attributes—acidity, sweetness, and bitterness—are of medium intensity. It’s an excellent choice if you’ve already enjoyed chocolate and nutty profiles and are looking for a more complex flavor.

Flavor and aroma: Red apple and berries, grapefruit, caramel
Country: Colombia
Variety: Castillo, Caturra
Composition: 100% Arabica
Processing: Washed

Altitude: 1650-1800 m

This coffee is grown on the high slopes surrounding Colombia's capital, Bogotá, in Cundinamarca, in the heart of the Andes mountain range. It is harvested in two valleys—Lengupa and Tena. The Lengupa Valley is home to 144 individual farms covering an area of approximately 490 hectares. The Tena Valley has 184 individual farms with a total area of 725 hectares. Farmers from both regions come together to grow coffee in these high-altitude locations.
The unique microclimate of the region allows the La Luna bean to develop a dense structure and completeness. The Supremo-sized beans grown here are vibrant and have a distinctive aroma with intense notes of nuts and dried berries. The coffee is silky, rich, and has a long-lasting finish.

La Luna coffee is processed with washing and dried in a greenhouse known as the "Sistema." The greenhouse is constructed from bamboo and plastic. Inside the "Sistema," the coffee is dried on a mesh. The process is similar to drying coffee on African raised beds under a canopy. Due to the increased temperature inside the "Sistema," the coffee quickly loses moisture.

A classic fruity-nutty flavor profile from Guatemala with medium delicate acidity and a chocolatey aftertaste.

Flavor and aroma: Walnut, milk chocolate, yellow fruits
Country: Guatemala
Variety: Caturra, Catuai, Bourbon
Composition: 100% Arabica
Processing: Washed

Altitude: 1350-2000 m

Guatemala is a charming country with a rich indigenous culture and beautiful landscapes, including 37 volcanoes, some of which are still active. These volcanoes are not only attractive to travelers but are also a distinctive feature of Guatemalan coffee.
Coffee produced in the Huehuetenango region differs from the typical Guatemalan flavor profile, as Huehuetenango is one of the three non-volcanic regions in Guatemala. The Cuchumatanes Mountains define Huehuetenango’s topography, featuring limestone soils with a relatively high pH.
Huehuetenango is the highest point in the country, with coffee grown at altitudes reaching up to 2000 meters above sea level, classifying it as SHB (Strictly Hard Bean). The climate here is quite mild, with no frost, thanks to the warm winds from the Mexican plains. The harvest takes place from January to April. The region cultivates varieties such as Caturra, Catuai, and Bourbon.

Las Amapolas is a coffee from Huehuetenango that we purchased from SFT. This coffee is grown on mountain slopes at altitudes ranging from 1350 to 2000 meters. Along with its high bean density (SHB), the coffee has a complex abundance of citrus and fruit flavors and aromas, making Huehuetenango coffee considered one of the best in the world.

2 drips of ethiopian coffee

100% Arabica, seasonal coffee. Distinguished by a sweet aroma and a distinctive acidity that are characteristic of high-altitude Arabica from Ethiopia. It is particularly popular among coffee connoisseurs who appreciate its unique flavor.

Flavor and aroma: Floral honey, yellow tropical fruits
Country: Ethiopia
Variety: Local varieties, Ethiopian heirloom
Composition: 100% Arabica
Processing: Washed
Altitude: 1700-2100 m

2 drips of colombian coffee

A well-balanced coffee in which all the attributes—acidity, sweetness, and bitterness—are of medium intensity. It’s an excellent choice if you’ve already enjoyed chocolate and nutty profiles and are looking for a more complex flavor.

Flavor and aroma: Red apple and berries, grapefruit, caramel
Country: Colombia
Variety: Castillo, Caturra
Composition: 100% Arabica
Processing: Washed
Altitude: 1650-1800 m

2 drips of guatemalen coffee

A classic fruity-nutty flavor profile from Guatemala with medium delicate acidity and a chocolatey aftertaste.
Flavor and aroma: Walnut, milk chocolate, yellow fruits

Country: Guatemala
Variety: Caturra, Catuai, Bourbon
Composition: 100% Arabica
Processing: Washed

Altitude: 1350-2000 m