Produits

White Peach Lemonade is a sophisticated and aromatic organic blend featuring a foundation of premium white tea leaves. This low-caffeine infusion is layered with organic lemongrass and organic peach bits, producing a clear, pale-golden liquor with a vibrant citrus and stone fruit aroma. The flavor profile is defined by the delicate, naturally sweet character of traditional white tea balanced by a bright, zesty lemon finish and succulent peach notes. Sourced from established organic estates, this composition offers a focused and elegant lift suitable for midday consumption. The inclusion of lemongrass provides a crisp acidity that complements the velvety fruit flavors, ensuring a consistent and fragrant steeped experience. This traditional blend highlights a rich botanical heritage while delivering a clean, revitalizing profile that is equally enjoyable hot or iced. It serves as a refined foundational element for a daily ritual, offering a crisp and authentic taste of premium white tea craftsmanship.

Winter Apple Cider is a complex and aromatic organic herbal blend featuring a foundation of premium South African rooibos. This naturally caffeine-free infusion is layered with organic orange peel, lemongrass, and cinnamon, producing a deep amber liquor with a warm, spiced aroma. The flavor profile is defined by the earthy sweetness of rooibos balanced by a sophisticated, crisp apple finish and bright citrus notes. Sourced from established organic estates, this composition offers a grounding and restorative experience suitable for evening consumption. The inclusion of ginger root and natural vanilla flavoring adds a subtle spicy depth that complements the rich cider notes, providing a consistent and aromatic steeped experience. This traditional blend highlights a rich botanical heritage while delivering a crisp, revitalizing profile that is equally enjoyable hot or iced. It serves as a versatile foundational element for a daily ritual, offering a clean and authentic taste of premium herbal craftsmanship.

Boquete’s cool Pacific breezes, volcanic soils, and meticulous wet mills helped put Panama on the specialty map long before Geisha stole the headlines. SHB density and selective handpicking produce parchment that shines when kept light. Expect lemon zest and sweet citrus over a honeyed cane core, with jasmine and white‑grape aromatics and a gentle stone‑fruit hint. The acidity reads bright, crystalline, and composed—not sharp—while the body lands silky and tea‑like. The cup closes clean and sweet with citrus‑floral persistence. It’s classic Boquete poise: elegant, refreshing, and engineered for clarity by estates and smallholders who prize immaculate washed processing.

This Panama Geisha comes from Janson Coffee Farm in the Volcan highlands of Panama, set in the Talamanca Mountain Range near the Tisingal and Baru volcanoes. The farm is a family owned hacienda established in 1941 by Carl Axel Janson, with a long standing focus on quality driven production. The approach on the farm emphasizes environmental care and long term stewardship. They avoid pesticides and herbicides, and instead focus on soil health through nutrient balance supported by enzyme micro organisms. Energy use is addressed through solar panels, and the farm reuses excess matter from processing as fuel and fertilizer to reduce waste. The operation also supports reforestation by planting forest seeds in a nursery, a practical step toward protecting water resources and maintaining the surrounding ecosystem. This lot is washed and processed using natural spring water, and the farm’s processing plant, built in 1993, was designed specifically for specialty coffee. The facility combines updated technology with artisanal methods to support consistency and precision. Grown at 1,350 to 1,700 masl and roasted light, this coffee is positioned for clarity and elegance, with a refined structure that suits careful filter brewing and a modern, lighter espresso style.

Cultivated within the high-altitude estate networks of the Waghi Valley, this premium single-origin lot showcases meticulously separated peaberry seeds from Papua New Guinea. Produced on the renowned Bunum Wo plantation under the expert management of the Carpenter Estates, this rare crop benefits from remarkably nutrient-dense volcanic soil and consistent alpine shade cover. This high-density inventory undergoes rigorous wet processing and patient patio drying to ensure exceptional structural resilience during the roasting process. Specifically optimized to maintain its refined, heavy body under intense dark heat profiles, this sophisticated offering serves as an extraordinary choice for a deep, rich pour-over or a full-bodied espresso extraction featuring luxurious complexity and superb artisanal appeal.

Drawn from PNG’s Eastern Highlands, “A Mile High” coffees are selectively handpicked and classically washed, then slow‑dried to protect sweetness and structure. The region’s tidy wet mills and careful screen grading deliver even roasting and a naturally clean profile. Taken to a dark roast with an extended Maillard phase, this lot settles into a fudgy chocolate core; caramelized sugars show as molasses and toffee; and roasted‑almond/walnut tones anchor the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and composure. Expect a long, tidy cocoa‑nut finish—dependably rich on its own and rock‑solid for dense, crema‑forward espresso service.

Introducing you to the women of Hingakawa Women’s Coffee Cooperative - the proud women of Abakundakawa-Rushashi Cooperative in Rwanda. This women-run association, formed in 2004, offers a clean and balanced cup of coffee with bright acidity and notes of sweet, raisin, and dried tropical fruit. Their coffee farms are located in the mountainous Gakenke district, elevated at 1700-1900 meters and divided into five distinct zones. This bourbon varietal is washed and sun-dried, resulting in a bright, clean, and interesting cup with a pleasant and approachable taste.

In Rwanda’s Western Province, coffee production is closely tied to steep hillsides, smallholder farming, and careful lot separation that highlights distinct local character. Kawa Yacu comes from Karongi District, a region shaped by high elevation growing conditions that slow cherry development and support dense, well structured beans. This lot is a washed Bourbon, a classic variety in Rwanda that has helped define the country’s modern specialty reputation. Washed processing emphasizes clarity and structure by removing fruit before drying, allowing the underlying sweetness and acidity to show with precision. Grown at 1,700 to 2,200 masl, it reflects the altitude driven intensity that makes Rwandan coffees consistently compelling across brew methods. Roasted to a medium dark profile, it’s built for customers who want a deeper, more comforting cup while still retaining the clean definition that washed coffees are known for.

From Sulawesi—an Indonesian island once known as Celebes—Kalossi is a historic name that predates “Toraja” in the trade vocabulary for coffees from this region. Grown in Tana Toraja, these coffees benefit from volcanic soils and dense forest shade that helps retain moisture and moderate temperature across the season. Production is rooted in small family farms where growers harvest and process their own cherries before the coffee moves through Indonesia’s signature wet-hulled method. In this approach, parchment is removed while the beans still hold higher moisture, leaving them more exposed as they finish drying on patios before collection and transport to a central dry mill for final preparation, sorting, and export. The result is a cup that tends to feel fuller and more aromatic, with a profile that leans wild, spicy, and highly complex—often a touch funkier and more earthy than neighboring Toraja lots. Roasted to a medium-dark level, this coffee is built to emphasize body and depth while keeping the origin’s distinctive character intact, making it a strong choice for customers who want intensity, structure, and an unmistakably Indonesian finish.

Rising from the central mountains of South Sulawesi, Toraja coffees are shaped by steep terrain, cool highland air, and generations of smallholder farming. This lot comes from Tana Toraja, where coffee is cultivated at high elevations and harvested in a landscape that shifts quickly from humid lowlands to misty rock-faced highlands. Producers in the region increasingly rely on cooperative micro-mills to strengthen quality control, improve sorting, and create clearer traceability from farm to export. After depulping, the coffee is typically fermented overnight, washed, and partially dried before undergoing Indonesia’s signature wet-hulled method, locally known as Giling Basah. In this process, parchment is removed while the beans still hold higher moisture, a technique that contributes to the heavier structure and grounded character many drinkers associate with Indonesian coffees. Roasted to a medium-dark profile, this coffee is built for a fuller mouthfeel and a low perceived acidity, making it a natural fit for customers who prefer depth, weight, and a steady finish.

On the biodiverse plateau of Lintong, southwest of Lake Toba, coffee is cultivated by local producers whose farming knowledge has been refined over generations. This Lake Toba Lintong TP lot is built through close coordination with a trusted mill, where careful cherry selection and disciplined sorting help maintain consistency across many small farms. The coffee is prepared using wet hulling, a processing method closely associated with Sumatra that shapes the coffee’s signature texture and depth. After processing, the beans are sun dried and sorted by hand, including a rare triple pick approach that tightens quality and helps ensure a clean, dependable cup. Grown at 1,300 to 1,600 masl, the elevation supports structure while the regional processing style contributes body and richness. Roasted dark, it is designed for customers who want boldness and comfort, with a grounded profile that performs well across everyday brew methods.

Mandheling denotes classic North Sumatran coffee prepared via wet‑hulling (giling basah), where parchment is partially dried, hulled at higher moisture, then slow‑finished—yielding plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defects for a cleaner, more polished cup. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and gentle cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting, composed, and distinctly Sumatra.

Mutu Batak is a curated Lintong selection emphasizing meticulous smallholder prep and classic wet‑hulling (giling basah). Cherries are selectively handpicked, partially dried, hulled at higher moisture, and slow‑finished methods that create Sumatra’s hallmark plush texture, low acidity, and forest‑spice nuance. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, supporting weight and calm structure. Expect a long, tidy cocoa‑nut finish with a gentle cedar echo—comforting, composed, and distinct.

Sourced from the high-altitude, volcanic slopes of East Africa, this exceptional Tanzanian lot features meticulously sorted peaberry seeds harvested by dedicated smallholder farmers. The unique geological characteristics of the region’s mineral-dense soil directly influence the concentrated density of these naturally occurring round coffee seeds. Following a rigorous wet-processing method and careful patio drying, this highly dense inventory develops incredible structural resilience. Crafted specifically to withstand intense dark heat profiles, this sophisticated lot retains its superb body and clean structure during the roast. It serves as an extraordinary selection for a rich, bold drip extraction or a remarkably smooth, velvety espresso with excellent marketplace appeal.