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Africa

African single origin's coffee diversities are far and wide, where each of its bean offers an idiosyncratic profile to drinkers ranging from the delicate fruity and citrus tones of Ethiopia to the ripe berries and black currant of Kenya.  These profiles will bring a whirl to drinkers' experience, delivering sensational tastes to each brewed cup that is distinctive and unforgettable. Acidity level can range between moderate to high, where each origin offers a range between good to full body when consumed.    

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Ethiopia

Moderate-high acidity with medium to full body and delicate wine, tropical fruit, berries, citrus and tea-like tones.

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N.Konga

Region: Ethiopia, Yirgacheffe

Altitude:  1850 - 1950 masl

Variety: Welencho

Processing: Natural

Cupping Notes: Blueberry, jasmine, green apple, lime, apricot, lemongrass, citrus, sweet and clean cup.

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W. Sidamo

Region: Ethiopia, Sidamo

Altitude: 1600 - 1900 masl

Variety: Heirlooms

Processing Method: Fully Washed

Cupping Notes: Sweet lemon, floral, well-balanced acidity and body, tea-like finish.

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N. Shakiso

Region: Ethiopia, Guji, Shakiso

Altitude:  1700 - 1800 masl

Variety: Heirlooms

Processing: Natural

Cupping Notes: Dark berry to floral aromatics, citrus, orange, marmalade, moderated and balanced acidity.

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N. Sidamo

Region: Ethiopia, Sidamo

Altitude: 1600 - 1900 masl

Variety: Heirlooms

Processing Method: Natural

Cupping Notes: Sweet lemon, floral, well-balanced acidity and body, tea-like finish.

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N. Red Cherry

Region: Ethiopia, Kebado, Sidamo

Altitude:  1853 masl

Variety: Heirlooms

Processing: Natural, sun-dried

Cupping Notes: Floral, fruity flavours, intense sweet, full body, subtle acidity, balance deep sweet aftertaste.

N. Masha

Region: Ethiopia, Masha Yeppo Kebele, Sheka Zone

Altitude: 1680 - 1875 masl

Variety: Heirlooms

Processing Method: Natural

Cupping Notes: Floral aromatics, candied citrus, orange peel, long sweet aftertaste.

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W. Geisha Anderacha

Region: Ethiopia, Anderacha Village, Sheka Zone.

Altitude:  1600 masl

Variety: Geisha Heirlooms

Processing: Washed

Cupping Notes: Nice acidity and body, spicy flavour, black currant, dark chocolate.

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W. Guji (Shakiso)

Region: Ethiopia, Guji

Altitude: 1700 - 1800 masl

Variety: Heirlooms

Processing Method: Fully Washed

Cupping Notes: Sweet lemon, floral, well-balanced acidity and body, tea-like finish.

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N. Koche

Region: Ethiopia, Anderacha Village, Sheka Zone.

Altitude:  1600 masl

Variety: Geisha Heirlooms

Processing: Washed

Cupping Notes: Nice acidity and body, spicy flavour, black currant, dark chocolate.

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N. MValley

Region: Ethiopia, Yirgacheffe/Kochere

Altitude: 1750 - 1950 masl

Variety: Heirlooms

Processing Method: Natural, sun-dried

Cupping Notes: Perfuned floral aroma, dried fruit, orange, berry, nutty, spicy, silky body, lingering and pleasant mouthfeel.

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W. Yirgacheffe

Region: Ethiopia, Yirgacheffe

Altitude: 1800 - 1980 masl

Variety: Heirlooms

Processing Method: Fully Washed

Cupping Notes: Fruity with notes of citrus and tangerine, mild acidity, winey and sweet aftertaste.

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N.Hambela

Region: Ethiopia, Guji, Hambela

Altitude: 2100 - 2200 masl

Variety: Gujicha

Processing Method: Unwashed

Cupping Notes: Floral, lemongrass, strawberry, citrus fruit and dried fruit.

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W.Limu

Region: Ethiopia, Limu

Altitude: 1500 - 1800 masl

Variety: Heirlooms

Processing Method: Washed

Cupping Notes: Floral, fruity, spicy, berry, citrus fruit,sweet.

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Uganda

Moderate acidity with a smooth body and delicate red/dark berries, ripe stone fruits, and sometimes buttery finish.

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Bugishu AA

Region: Uganda, Mount Elgon.

Altitude:  1400 - 2100 masl

Variety: SL-14, SL-28

Processing: Fully washed, sun-dried

Cupping Notes: Baker's chocolate flavour, medium-high body, notes of prune, winey aftertaste.

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Ubugis Unwashed

Region: Uganda, Kasese

Altitude: 1000 - 2500 masl

Variety: SL-14, SL-28

Processing Method: Unwashed

Cupping Notes: Herb-like, fruity, berry, creamy, tea-like, spicy, chocolate, nutty.

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Ubugis AAA

Region: Uganda, Mount Elgon.

Altitude: 1600 - 1800 masl

Variety: Catimor

Processing Method: Washed

Cupping Notes: Earthy flavours, malty complexity, syrupy heavy body, low acidity, chocolatey, butterschotch hints.

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Congo

Low to high acidity with full body, smooth berry, spicy and rustic chocolaty tones.

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Arabica Special

Region: Congo, Albertine Rift

Altitude: 1500 - 2000 masl

Variety: Bourbon

Processing Method: Fully Washed

Cupping Notes: Fruity flavours, mild pointed acidity, clean cup.

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Kenya

High acidity with full body and ripe berry, black currant, and citrus notes.

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AA Asali

Region: Thika

Altitude:  1675 masl

Variety: SL-28, SL-34

Processing: Fully washed

Cupping Notes: Floral, fruity, creamy, chocolate, citrus fruit, berry, caramel aftertaste.

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Rwanda

Moderate acidity with good body and citrus, sweet berry, and mild cocoa notes

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WRW. Inzovu

Region: Rwanda, Nyakabanda, Kigali

Altitude: 1400 - 1900 masl

Variety: Bourbon

Processing Method: Washed, sun-dried

Cupping Notes: Floral, bright acidity, full-body, berry notes, apricot, black tea, yellow nectarine, clean, lingering sweet aftertaste.

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Tanzania

Winey acidity with moderate to full body, dried fruit, creamy and berries tones.

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W. Kilimanjaro

Region: Tanzania, Kilimanjaro Mountain

Altitude:  1400 masl

Variety: Bourbon, Typica, Kent

Processing: Washed

Cupping Notes: Raisin, fruit acidity, chocolate, sweet aftertaste.

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Tanzania AB

Region: Tanzania, Mbeya

Altitude: 1400 - 2000 masl

Variety: Catimor, kent

Processing Method: Washed

Cupping Notes: Sweet, berry-like, fruity flavour, winey acidity, smooth aftertaste.

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