Make your Day Brighter!
country // brazil / ethiopia
region // minas gerais / yirgacheffe
producer // dutra family & banko gotiti farmers
varietal // red catuai / landraces & heirloom
elevation // 600–1300 / 1900–2200 masl
process // natural
size // 250g
We’ve blended the Brazilian and Ethiopian coffee with a ratio of 1:2. The result is an espresso that makes a creamy latte and very easy to drink with a sweet finish.
country // ethiopia
region // sidama
kebele // bombe
farmer // basha bekele
varietal // heirloom & landrace
elevation // 2000-2226 masl
process // white honey
size // 175g
Nestled in the highlands of Sidama at elevations ranging from 2100 to 2200 meters, the Faficho Bombe site is home to exceptional coffees known as Natural, Red Honey, and White Honey Faficho Bombe. This coffee originates from the Bombe kebele in the Faficho town, within the Bensa district of West Sidama zone.
The farm and washing station are owned and managed by Basha Bekele, a dedicated producer who operates a 2.5-hectare farm and a 1.5-hectare processing site. Around 500 local farmers—primarily of the Sidama region—deliver their cherries to the station each year, contributing to an annual production of 500 bags. The area's rich clay soil, combined with traditional farming knowledge and the high-altitude climate, creates ideal conditions for growing high-quality coffee.
country // colombia
region // quindio
farm // santa monica
producers // jairo arcila
varietal // castillo
elevation // 1400-1450 masl
process // honey anaerobic
size // 175g
Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body.
The pulped cherries are then transferred to our concrete patio or Elbas in Spanish, where they are spread evenly in thin layers. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold.
Drying continues until the cherries reach an ideal moisture content of  9.5%-11%, which is the perfect point.
country // colombia
region // quindio
farm // maracay
farmer // luz helena salazar
varietal // caturra
elevation // 1900 masl
process // washed
size // 250g
This coffee was grown by Luz Helena Salazar at the farm Maracay. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
country // colombia
region // cauca
varietal // geisha
elevation // 1900 masl
process // thermal shock washed
size // 175 g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
country // peru
region // cedro pampa
farm // Fundo sudetia del Sur
farmer // dieter noche
varietal // geisha
elevation // 1600 masl
process // washed
size // 250g
Fundo Sudetia del Sur began around 1935 with the arrival of Max Noche who migrated from Germany and settled in the valley of Cedro Pampa, 12 kilometers from Villa Rica. Today Dieter Noche, being the third generation, continues to produce specialty coffees in this farm.
