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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

Yirgacheffe

Altitude

1850 - 1950 masl

Variety

Welencho

Processing

Natural

Cupping Notes

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

N. MValley

Region

Yirgacheffe/Kochere

Altitude

1750 - 1950 masl

Variety

Heirlooms

Processing

Natural, sun-dried

Cupping Notes

Perfumed floral aroma, dried fruit, orange, berry, spicy, silky body, lingering and pleasant mouthfeel.

N.Hambela

Region

Guji, Hambela

Altitude

2100 - 2200 masl

Variety

Gujicha

Processing

Natural

Cupping Notes

Floral, lemongrass, strawberry,

citrus fruit and dried fruit.

N. Koche

Region

Yirgacheffe/Kochere

Altitude

1900 - 2250 masl

Variety

Heirlooms

Processing

Natural

Cupping Notes

Soften lemon flower, creamy ginger custard, sweet tea notes, nutty,

silky body, honeyed cocoa finish.

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E. Worka Winey

Region

Yirgacheffe

Altitude

1850 - 2100 masl

Variety

74110

Processing

Natural Anaerobic

Cupping Notes

Dried-fruit, pineapple, spicy, berry,

citrus fruit, intense sweet.

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E. Worka Microlot

Region

Yirgacheffe

Altitude

1850 - 2100 masl

Variety

74110

Processing

Natural Anaerobic

Cupping Notes

Ripen pineapple, citrus fruit, berry, spicy, intense sweet, molasses.

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N. Red Cherry

Region

Sidamo

Altitude

1950 masl

Variety

Heirlooms

Processing

Natural

Cupping Notes

Floral, orange, berry, rosemary,

spicy, intense sweet.

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N. Shakiso

Region

Guji

Altitude

1700 - 1800 masl

Variety

Heirlooms

Processing

Natural

Cupping Notes

Fruity, citrus fruit, dried fruits,

floral, berry, chocolate,

spicy, intense sweet.

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W. Yirgacheffe

Region

Yirgacheffe

Altitude

1800 - 1980 masl

Variety

Heirlooms

Processing

Washed

Cupping Notes

Fruity, citrus fruit and tangerine,

mild acidity, winey

and sweet aftertaste.

W. Guji

Region

Guji

Altitude

1700 - 1800 masl

Variety

Heirlooms

Processing

Washed

Cupping Notes

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

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W.Limu

Region

Limu

Altitude

1500 - 1800 masl

Variety

Heirlooms

Processing Method

Washed

Cupping Notes

Floral, fruity, spicy, berry,

citrus fruit, sweet.

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E. Decaf

Region

Sidamo

Altitude

1800 masl

Variety

Heirlooms

Processing

Swiss Water Decaffeination

Cupping Notes

Fresh veggie, nutty, berry, chocolate, spicy, creamy.

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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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Aged Bugishu AA

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Region

Mount Elgon.

Altitude

1400 - 2100 masl

Variety

SL-14, SL-28

Processing

Washed

Cupping Notes

Earthy flavours, syrupy heavy body,

low acidity, chocolatey,

butterscotch hints.

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Ubugis Unwashed

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Region

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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U. Bugish AA

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Region

Mount Elgon.

Altitude

1400 - 2100 masl

Variety

SL-14, SL-28

Processing

Washed

Cupping Notes

Baker's chocolate flavour, medium-high body,

notes of raisin, winey aftertaste.

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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

Albertine Rift

Altitude

1500 - 2000 masl

Variety

Bourbon

Processing

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 Top Asali

Region

Thika

Altitude

1675 masl

Variety

SL-28, SL-34

Processing

Kenyan washed

Cupping Notes

Floral, fruity, creamy, chocolate,

citrus fruit, berry, caramel aftertaste.

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Asali Peaberry

Region

Thika

Altitude

1600 - 1900 masl

Variety

SL-28, SL-34

Processing

Kenyan washed

Cupping Notes

Dried fruit, berry, chocolate,

nutty, spicy, herb-like.

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K. AB Tamu

Region

Nyeri/Kirinyanga

Altitude

1600 - 1800 masl

Variety

SL-28, SL-34

Processing

Kenyan washed

Cupping Notes

Dried fruit, berry, citrus fruit,

spicy, intense sweet.

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K. AA FAQ

Region

Kenya Mount.

Altitude

1400 - 2100 masl

Variety

SL-28, SL-34

Processing

Kenyan washed

Cupping Notes

Dried fruit, berry, citrus fruit,

spicy, sweet, tea-like.

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K. Kisii Masimba

Region

Kisii, Nyanza

Altitude

1700 masl

Variety

Ruiru 11, SL-28, SL-34

Processing

Natural

Cupping Notes

Floral, Winey, Tropical Fruits, Dried Fruits, Stone Fruits, Orange, Berry, Cinnamon, Intense Sweet.

K. Kisii Anaerobic

Region

Kisii, Nyanza

Altitude

1650 masl

Variety

Ruiru 11, SL-28, SL-34, Batian

Processing

Anaerobic

Cupping Notes

Floral, Tropical fruit, Dried fruit,
Citrus fruit, Stone fruit, Strawberry,
Intense sweet.

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Burundi

Acidity of citrus notes, sweet berry taste,

hint of floral, or even tropical fruit.

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Bur. N.Kirasa

Region

Bujumbura Rural

Altitude

1100 masl

Variety

Bourbon

Processing

Natural

Cupping Notes

Fruity, orange, berry, dried fruits, winey, creamy, intense sweet.

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Bur. W.Lampimbo

Region

Bujumbura Rural

Altitude

1100 masl

Variety

Bourbon

Processing

Washed

Cupping Notes

Citrus Fruits, Grapefruits,

Dried Fruits, Creamy,

Sweet Honey ending.

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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

Nyakabanda, Kigali

Altitude

1400 - 1900 masl

Variety: Bourbon

Processing

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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Tan. W.Kilimanjaro

Region

Kilimanjaro Mount

Altitude

1400 masl

Variety

Bourbon, Typica, Kent

Processing

Washed

Cupping Notes

Raisin, fruit acidity,

chocolate, sweet aftertaste.

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Tan. AB

Region

Mbeya

Altitude

1400 - 2000 masl

Variety

Catimor, Kent

Processing

Washed

Cupping Notes

Sweet, berry-like, fruity flavour,

winey acidity, smooth aftertaste.

Explore Other Regions

CONTACT

US

Tel. +81 38 226 478

Tel. +84 913 919 169

51 Ham Nghi Street, 
Nguyen Thai Binh Ward, District 1, Ho Chi Minh City

OPERATING

HOURS

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Saturday 9:00 - 18:00

Sunday 9:00 - 18:00