Our Selections of Specialty Coffees

We selected Gargari Guiti for the uniqueness of its flavor, which comes from the quality of the product harvested in an Ethiopian micro-lot in the Banko region, and the processing method based on anaerobic fermentation. This transforms the coffee into an unforgettable experience: initial notes of a fruit medley that evolve into Boero chocolate with a delicate hint of Sherry.

Mother plants of Arabica such as Typica and Blue Mountain are delicately roasted to create a balanced coffee. Sweet notes of tropical fruit are accompanied by hints of milk chocolate and hazelnut.

A perfect coffee. Altitude, soil, selected plants, and washed processing develop delightfully acidic and sweet flavors. Grapefruit notes are accompanied by hints of honey, milk chocolate, and a distinctive note of tomato.

The quintessential coffee. Sun-dried at an altitude of 2200 meters, it develops delightfully acidic and sweet notes. Rose tea and raspberries blend with the citrus notes of orange and distinctive hints of incense.

Two Arabica varieties cultivated in Honduras come together in this small plantation to create “the coffee.” Sweet notes of apricot are accompanied by rounded hints of dark chocolate and hazelnut.

Altitude and exclusive Indonesian processing give this coffee its body and unique flavors. Dark chocolate notes are accompanied by hints of spice, caramel, and lime zest.

This extraordinary coffee can be used for everything. This roast profile, developed for espresso, creates a creamy and balanced coffee. Notes of ripe banana are accompanied by hints of cocoa bean and almond.

The excellence of Ethiopian coffee, decaffeinated gently through a natural water process without the use of traditional chemical solvents. Citrus notes, yellow fruit, and malt.

What you need to approach the world of Specialty Coffee: two completely different Brazilian coffees create a symphony of chocolate, cocoa, walnut, and honey notes. A flavor that conveys the tradition of Brazilian coffee, enriched by the intensity of a super-selected peaberry bean.

The marriage between a Honduran coffee and a Papuan coffee creates an exotic, fresh, sweet, and warm coffee. Sweet notes of yellow and tropical fruits precede the lingering hints of cocoa bean and dried fruit.

When the balance of Cielito Lindo coffee meets the intensity of Monsoon Malabar coffee, a harmonious and creamy coffee is created. Sweet notes of plum and almond are accompanied by hints of dark chocolate and licorice root.

Orange liqueur notes and candy fruit’s scent

With incense, pepper, nutmeg nots and fresh mint and spice chocolate scent.

Sweet and vinous with hints of chocolate, citrus, brown sugar and honey in the aftertaste