An exclusive selection of micro-lot single-origin coffees sourced from remote, high-altitude farms. These beans offer unique flavor profiles, exceptional clarity, and complex acidity, specifically curated for espresso enthusiasts seeking to elevate their daily ritual with distinctive and rare tasting notes.
Get targeted exposure with custom position pinning and highlighted placement.
A world-renowned variety grown at high altitudes in Boquete, Panama. This natural-processed microlot delivers intense floral aromatics, jasmine notes, and bright citrus acidity that shine beautifully through espresso extraction.
Sourced from a small cooperative in the Guji Zone, this microlot offers a unique blend of bergamot, stone fruit, and berry flavors. The clean cup profile and tea-like body make it a standout for bright, aromatic espressos.
Grown in the rich volcanic soils of Nyeri County, this lot features pronounced blackcurrant and grapefruit notes. Its complex acidity and full body provide a robust yet nuanced espresso experience with a lingering sweet finish.
Cultivated in the limestone-rich hills of St. Andrew, this rare bean is famous for its mild, smooth flavor and lack of bitterness. It offers a balanced sweetness with hints of chocolate and nuts, perfect for a classic, clean espresso.
A limited production Geisha varietal from the Tarrazu region, offering tropical fruit notes like mango and passionfruit. The honey-processed method adds a syrupy sweetness and medium body, creating a luxurious espresso shot.
Grown on the fertile slopes of three volcanoes, this microlot combines spicy chocolate notes with a smooth, caramel-like sweetness. Its medium body and low acidity make it an excellent choice for those who prefer a richer espresso profile.
High-altitude Red Bourbon cherries from the Caparaó region deliver notes of dark chocolate, toasted almonds, and dried fruit. The low acidity and full body create a creamy, indulgent espresso that stands up well to milk.
Known for its herbal, spicy, and fruity complexity, this microlot offers a unique taste profile uncommon in other regions. The clean finish and medium body provide a distinctive espresso experience with hints of pine and citrus zest.
A Geso varietal hybrid from the Huila department, combining the best traits of Geisha and Caturra. Expect notes of jasmine, orange blossom, and peach with a silky mouthfeel, offering a unique and aromatic espresso option.
Grown in the Lintong region, this wet-hulled microlot offers earthy, herbal notes with low acidity and a heavy body. The flavor profile includes dark chocolate, cedar, and spices, ideal for those who enjoy bold, robust espressos.
Rare beans grown on the slopes of Hualalai and Mauna Loa, known for their smooth, clean taste with no bitterness. Notes of milk chocolate, nuts, and fruit create a balanced and elegant espresso that is highly sought after globally.
One of the oldest coffee varieties, cultivated in the high mountains of Yemen. This microlot offers wine-like acidity, berry notes, and a spicy, chocolatey finish, providing a complex and historic espresso experience.
Honey-processed beans from Jinotega offer a sweet, fruity profile with notes of tropical fruit and brown sugar. The enhanced body and balanced acidity make it a versatile choice for espresso, delivering a clean and aromatic cup.
Sourced from the Karibu cooperative in Musanze, this microlot features bright citrus and berry notes with a syrupy body. The careful washing process ensures a clean, sweet cup with a lingering floral aroma, perfect for light roast espressos.
A specific natural-processed lot from Panama known for its intense tea-like body and exotic floral notes. This rare find offers flavors of bergamot, lychee, and hibiscus, creating a highly aromatic and complex espresso shot.
A unique coffee exposed to monsoon winds, resulting in a mellow, low-acid profile with a heavy body. Notes of wood, spice, and chocolate dominate, offering a distinct and robust espresso experience unlike any other single-origin.
Washed Geisha from Tarrazu highlights the varietal's floral elegance and bright acidity. Expect notes of jasmine, lemon, and sweet orange with a tea-like body, providing a refined and sophisticated espresso for purists.
Grown in the Kirinyaga County, this AA grade coffee is prized for its bold blackcurrant and tomato-like acidity. The complex fruitiness and full body create a vibrant and intense espresso that is both refreshing and satisfying.
A microlot from the Dera Bule cooperative offering jasmine and floral notes with a wine-like body. The unique terroir imparts complex fruit flavors, making it an excellent choice for espresso lovers seeking a fragrant and vibrant cup.
Sourced from the Cerrado region, this natural-processed microlot offers sweet notes of caramel, milk chocolate, and red fruit. The low acidity and creamy body make it a versatile and comforting option for daily espresso drinking.