Diego, a leading figure in coffee, is known for innovative processes like co-fermentation and Thermal Shock. This lot offers a distinct “Gingerbread” flavor profile.
Ethiopia – Keramo Daye Bensa
Ethiopia Keramo, produced by the Dukamo brothers of Daye Bensa Coffee in Sidama, offers a refined fruity profile with moderate acidity and layered notes of chocolate. This well-balanced coffee is a comfortable and versatile choice, perfect for daily enjoyment.
Colombia – Monteblanco
Colombia Monteblanco coffee by Rodrigo Sanchez features vibrant notes of pineapple and mango, with a creamy layer of coconut and white chocolate. This coffee is a testament to innovative cultivation and masterful craftsmanship.
Mexico – Eloxochitlán
This Mexican coffee from Oaxaca’s Sierra Mazateca features notes of plum jam, milk chocolate, and honey-like sweetness. It includes Typica, Mundi Novo, and Bourbon varieties, processed and dried using traditional methods.
Colombia – Yasmin Parra
This exceptional coffee from La Piscina, Colombia, offers vibrant notes of purple fruits and cherry coke. Naturally anaerobic processed, it boasts a complex and rich flavor profile.
Colombia – Juicy Grape Experimental
Juicy Grape is an experimental process coffee that lives up to its name in the cup with notes of Black grapes, Blackberries and Stum.
Peru – Pintoc San Fernando
Peru Pintoc offers a caramelized sweetness, pleasant, with a low acidity, in a comfortable body, suitable both for serving as such, but also in a drink with milk.
Peru – Gesha Maykol Torres
This washed-process Gesha is a truly refined cup, this delivers a floral profile full of complexity, with presence of peach and tangerines and a fine elderflower aroma.
Amandin – Experimental Blend
The Amandin Blend is a sophisticated specialty coffee with a refined profile featuring notes of gingerbread, coffee rum, and blueberries, wrapped in a layer of milk chocolate. This blend is sweet, accessible, and offers a complex yet approachable coffee experience.