Tasting Notes: July 2025 Coffees
FRUKT coffee roasters is a small and dedicated specialty coffee roastery based in Turku, Finland. After working as a roaster at the local Turun Kahvipaahtimo and later on at the Coffee Collective in Copenhagen, Samuli Pääkkönen founded FRUKT in his home town of Turku in the late 2018. One of the OG's of the famed Scandinavian roast style, we're super excited to be featuring Frukt in July once again.
FRUKT Coffees | Finland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Mario Moreno, Honduras | Fantastic Washed Pacas lot produced by Mario Moreno at the farm Piedras Amarillas, in Santa Barbara, Honduras. Mario Moreno is a producer we feature every season. His Pacas is always a standout coffee for us every year. Very complex, clean and bright Washed coffee that is nuanced and aromatic. Very high quality every year. Ripe stone fruit forward profile with high sweetness, bight acidity, great mouthfeel and nicely layered cup.
We have been buying coffees from Mario and his brother Danny Moreno since the 2020 harvest. This lot is from the 2024 harvest. |
Apricot and peach Altitude: 1650 masl, Process: washed |
Plus 87, Rest of World |
| Benjamin Paz, Honduras | One of our seasonal favourites from Benjamin Paz is a coffee we get from him every year. This is an Anaerobic Honey processed lot from his farm La Orquidea based in Santa Barbara, Honduras. Benjamin is not only growing coffee on his farms but he's also key figure behind Beneficio San Vicente, our milling and exporting partner in Honduras who we buy exclusively from.
We usually go for Washed coffees and we absolutely adore Benjamin's Washed Parainema lot. Another annual highlight for us. This coffee is a bit different though. Compared to the traditional Washed processed Pacas profile from the area this Honey lot has a strange and very creamy mouthfeel sifting to almost fizzy with the high acidity, juicy apricot and peach and overall wilder character. Very minor taste of the fermentation process is more present in the aroma. |
Stone fruit, bright and juicy Altitude: 1580 masl, Process: washed |
Plus 87, Rest of World |
| Casa Almeida, Brazil | This coffee is produced by our friend Gabriel Barreto. Gabriel is a coffee producer based in Minas Gerais in the southeastern part of Brazil. This lot is Natural processed Yellow Catucai. With careful attention to detail and know-how in fermentation techniques Gabriel and the team at Araucária farm have really done a great job in their short journey into coffee farming.
Together with his family Gabriel operates Casa Almeida Barreto. Producing coffee and exporting their own crop as well as handling the logistics and importing to European market Casa Almeida Barreto is truly an ambitious project. We are proud to have been part of this journey since their first export, exclusively buying all our Brazilian coffee from Gabriel. This lot stood out for us for it's beautiful clarity, lighter body and more fruit driven profile. Overall this lot has great apple like acidity and high sweetness. Works really well on espresso as well. All our coffees are roasted so that you can enjoy them as both filter and espresso. |
Yellow fruit and white chocolate Altitude: 1300 masl, Process: natural |
Plus 87 |
| Danny Moreno, Honduras | Classic Washed Pacas produced by Danny Moreno in Santa Barbara, Honduras. His Pacas is one of our absolute favourite cup profiles ever. Always really well produced, clean, complex and very sweet coffee with amazing clarity, texture and bright acidity. Raspberry like sweet berries, plum like stone fruit character and brown sugar sweetness. Such a beautiful coffee.
We have been buying coffees from Mario and his brother Danny Moreno since the 2020 harvest. This lot is from the 2024 harvest. |
Plum and brown sugar Altitude: 1600 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Benjamin Paz, Honduras | The Washed Parainema from the 2024 harvest by Benjamin Paz. From the El Brujo farm based in Santa Barbara, Honduras. Our absolute favorite profile. Almost tastes like Kenyan coffee with its big dark berries and grapefruit like acidity. Benjamin is not only growing coffee on his farms but he's also key figure behind Beneficio San Vicente, our milling and exporting partner in Honduras who we buy exclusively from.
For us the coffees that we have bought from the producers from San Vicente have always been close to the heart. The flavour profile is one of our absolute favourites. This Washed Parainema from Benjamin is different to the classic Santa Barbara flavour profile that we love. Compared to the traditional Washed processed Pacas from the area this Parainema lot is more juicy and has much wilder, more expressive character to it. |
Grapefruit and blackberry Altitude: 1580 masl, Process: washed |
Premium |
The idea for Dalston Coffee was born in East London, where Borja spent some time and discovered specialty coffee, a new way of understanding coffee. In 2017 their café was founded in Raval; in 2020 Dalston started roasting their own coffee; and in 2023 they opened their own roastery in La Garriga.
Specialty coffee roasters because they are passionate about enjoying every delicious cup they drink and sharing it with the world, Dalston are dedicated to selecting the best beans and roasting them at the optimal point where we like it most. Enjoy!
Dalston Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gatare, Rwanda | Established in 2003, the Gatare washing station holds an important position in Nyamasheke District, Western Province, as one of the first stations to process high-quality coffee for export. Despite being located in a competitive area where several washing stations share farming communities, Gatare's initial establishment has cemented its reputation and influence. Surrounded by hills covered in coffee trees, the station has consistently performed well in the Cup of Excellence competition, frequently placing among the top lots.
Gatare boasts a large processing capacity, equipped with a 3 ton/hour McKinnon disc pulper, washing channels, dry fermentation tanks, and multiple soaking tanks. The station covers just 2 hectares but supports 1,096 local growers, who collectively contributed 1,000 tons of cherries in 2017. However, competition from nearby stations has reduced annual production, with 600 tons processed in 2019 and an estimated 400 tons in 2023. Since RTC took over in 2016, the station has been managed by Fred, who brings a passion for learning and sees knowledge as the key to unlocking opportunities. Gatare employs seven full-time staff and an additional 90 seasonal workers, 80% of whom are women. Farmers contributing to Gatare often have very small plots, averaging only 1 hectare, and some farms house as few as 10 coffee trees, among other crops. However, all participating farmers receive training from RTC to maximize the quality and yield of their coffee trees. |
Honey, green tea and roasted lemon Altitude: 1800 masl, Process: washed |
Rest of World, Plus 87, Single / Light |
| Nemba, Burundi | Nemba Station is located in the northern province of Kayanza. Nemba is run and managed by an agronomist. The agronomist oversees the implementation of Good Agricultural Practices (GAP) and farmer education. They collaborate with producers to ensure they have access to the necessary farming tools. The agronomist also helps farmers determine and implement practices best suited to the specific growing conditions of their farm plots.
The 1,074 producers are smallholders with an average of 150 coffee trees. The farms that deliver cherries to Nemba are located over 1,700 meters above sea level, near the Kibila forest. The washing station has more than 200 drying tables and can process up to 750 tons of coffee cherries per year. Nemba uses a tracking system to ensure traceability throughout the entire production and processing chain. The washing station is involved in a number of outreach and farmer support projects, including a livestock breeding project and a variety of Farmer Hub projects focused on strengthening cooperatives and improving yields. Many trees in Burundi are Red Bourbon. Due to the increasingly small size of coffee plantations, rootstock aging is a very significant issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to grow, it is difficult to justify taking trees completely out of production for the three or four years it will take for new plantations to begin producing. To encourage farmers to renew their plantations, Greenco purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries, and sells the seedlings to farmers at or below cost. At the washing station, farmers can also obtain organic fertilizer derived from composted coffee pulp. Quality assurance begins as soon as the growers deliver their cherries. The entire cherry is floated in small buckets as a first step to check its quality. After floating, the highest-quality cherries are hand-sorted again to remove all damaged, underripe, and overripe cherries. The cherries are placed in thin layers on raised tables, where they are frequently turned to ensure even drying. The cherries are covered during rain, during the hottest hours of the day, and at night. |
Honey, roasted apricot and fruity Altitude: 1700 masl, Process: natural |
Rest of World, Plus 87 |
| Yolanda, Peru | Coffee farming is a close connection for Yolanda Cabrera Álvarez. The daughter of coffee farmers, Yolanda has passed on her passion for coffee farming to her own children, who are now adults and help her on the farm.
The high altitude of 2,150 meters above sea level maintains cool temperatures, which helps limit the spread of pests and diseases. Yolanda receives technical assistance from Valle Inca to help her produce high-yield coffee trees with unique characteristics. Yolanda and her family selectively hand-pick ripe red cherries and process them on their farms. They pulp and anaerobically ferment the coffee in sealed GrainPro bags for 40 hours. The cooler temperatures at this high altitude slow fermentation. After fermentation, they wash the parchment in clean water and place it on drying beds to dry. They rake the parchment frequently to ensure even drying. The parchment takes approximately 15 days to dry. |
Praline nad nougat Altitude: 2150 masl, Process: washed |
Rest of World, Plus 87, Single / Light, Selected Mix |
| El Dorado, Colombia | Gualdina Torres is the woman behind Finca Santa Mónica. Continuing the legacy of her predecessors, who owned the first family business—a hotel and restaurant designed to allow residents of the capital to unwind on the weekends—she expanded her dream and acquired 4.5 hectares of land where she could begin growing coffee and offer the world a specialty coffee that would allow them to continue growing as a family.
Thanks to his hard work, focused on his hotel and his 20,000 planted coffee trees, his daughter, María Camila, was able to pursue a degree in marketing at university. Her thesis focused on creating a coffee brand that tells the story of its origins. |
Caramel and almond Altitude: 1800 masl, Process: washed |
Blend / Darker, PERCENT |
| House Decaf, Colombia | After multiple tests to correct the aftertaste and physical appearance of the raw material, we made an experimental batch using a specific threshing process for decaffeination, resulting in a cleaner, more pleasant coffee. The selection of raw materials was crucial, using coffees from higher altitudes and with higher acidity to offset the characteristic sweetness of decaffeinated coffee.
In 2024, we decided to experiment with drying the coffee in mechanical silos after it had gone through the decaffeination process. We found that this helped stabilize the coffee better, extend its shelf life, and create a much more expressive cup. |
Caramel, chocolate and toast Process: sugarcane decaf |
Decaf |
| Caturron, Colombia | Asosatus is a group of 80 coffee-growing families passionate about distinctive and innovative coffees. They seek to highlight the best of each variety through purist processes. Caturrón is a mutation of the Caturra variety, known for its large cherries and complex flavor with sweet herbal notes, a creamy body, and hints of milk chocolate. The process includes harvesting ripe cherries, a 50-hour anaerobic fermentation with Caturra must, and drying in patios and a mechanical silo. The coffee has a 95% yield above 15 mesh, with 11% moisture content and a water activity of 0.61. | Passion fruit, lemon liqueur and floral Altitude: 1800 masl, Process: natural |
Premium |
After more than a decade of setting goals, experiencing remarkable moments, travelling to exciting places and meeting inspiring people around the world of coffee — in 2019 Sweven have decided to settle down and begin a new journey. A journey that has reflected on the founders' vision and perception for execution of quality and service, excellence and dedication to craft. A craft of roasting and sharing the finest and most dynamic coffees they could possibly source. To build concrete relationships that last lifetime and proven friendships through sharing special moments. Moments that leave memories and stories that become legends. It’s the dream come true and a dream they simply called Sweven.
Sweven Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Burtukaana, Ethiopia | It’s our third consecutive year of sourcing this exquisite Ethiopian lot known as “Burtukaana,” which translates to “orange” in the Oromiffa language. This term characterises coffees that exhibit a bright, tropical profile, complemented by hints of stone fruit and a well-defined structure. This organic, natural micro lot is processed in Buku, a district located within Hambela Wamena, part of the larger Guji Zone. Buku is renowned for being one of Ethiopia’s highest coffee-growing regions, with an elevation nearing 2,300 meters above sea level. The coffee undergoes traditional natural processing. Due to the region’s rugged landscape, farmers transport the cherries on horseback. The cherries are meticulously hand-sorted and sun-dried on African raised beds, with regular turning to ensure even drying. This time-honoured yet effective technique yields an exceptional cup profile that we relish both in the morning and afternoon, whether brewed as espresso or filter coffee; it is remarkably versatile and undeniably delicious. | Jackfruit, nectarine and lavender Process: natural |
Plus 87, Single / Light |
| Gasharu, Rwanda | Unavailable | Plum, apricot and honey Process: washed |
Plus 87, Single / Light |
| Cata, Colombia | The Cata Project was initiated in 2022 with the objective of providing clients with a unique and exceptional espresso experience. This initiative is spearheaded by Cata Export, represented by Catalina and Pierre, and features a variety of producers each season. Our mission is to support these producers by ensuring they receive a premium price for their coffee, which in turn allows us to deliver an exceptional product to our clients. This approach benefits the entire supply chain, as producers gain from the premium pricing while consumers enjoy high-quality coffee at a reasonable cost. With this latest Cata Project Vol.7 we highlight three exotic varietals from three close friends producers with whom we have established long-term relationships, and having visited them most recently in February 2025. The selections include Ombligon from Nestor Lasso at El Diviso, Typica from Oscar Hernandez at Los Nogales, and Chiroso from Jairo Hoyos at Solado Blanco coffee farm, all processed using the Advanced Natural method to enhance the flavour profile. This carefully curated and precisely fermented lot yield an outstanding cup characterised by a distinct exotic quality, featuring bright and refreshing tropical acidity along with a lingering sweetness reminiscent of cherry cola, making it outstanding choice for both espresso and milk-based beverages. | Passionfruit, eucalyptus and cherry cola Process: natural |
Plus 87 |
| Amarillo, Colombia | This small lot of Bourbon Amarillo comes from a high-altitude plot at Los Nogales. Characterised by its distinct sweetness, delicate body and intricate profile, this rare variety has a lot to offer. The lineage of Amarillo or commonly knows as Yellow Bourbon can be traced back to Pederneiras, São Paulo, in 1930. There are two prevailing theories regarding its origin: one suggests it resulted from the natural crossbreeding of Botucatu’s Yellow and Red Bourbon, while the other posits that it may be a natural mutation of Red Bourbon. This specific lot is meticulously hand-harvested from the ripest Bourbon Amarillo cherries. Following harvest, the cherries undergo pulping, flotation, and washing to remove any impurities. They are then oxidised in Cerexa for 96 hours, after which an alcoholic submerged fermentation occurs in tanks for 144 hours at temperatures ranging from 18 to 22 degrees Celsius, utilising a specific strain of lactobacillus, RN21. Subsequently, the cherries are washed and dried in mechanical dryers for 96 hours at temperatures not exceeding 35 degrees Celsius. After visiting Los Nogales twice in 2023 and again in 2025, it is evident that they are excelling in their craft, producing some of the finest coffees globally. This Bourbon Amarillo is no exception, showcasing a sparkling acidity reminiscent of tangy citrus, akin to Fanta Orange, complemented by complex floral character. | Cloudberry, magnolia, orange and bright Process: washed |
Premium |
A coffee roasters aspire to change the rhythm of the world, In 2014, Arthur founded L'Alchimiste and laid the foundations of the company. In 2015, Yohan brought the momentum and know-how necessary for its growth. In 2016, Virginie joined forces with Arthur and Yohan to bring her complementary vision and develop cultural projects. Today, the three friends are lucky enough to have two competitive teams with them: the “prod. team” at the oven and the “baristas team” at the mill. Fourteen alchemists in all, and above all for the pleasure and satisfaction of their dear customers! At L'Alchimiste, they understand the origins of their coffees, as well as the expertise of those who grow them, their commitments, and their working conditions. To achieve this, they often travel to the countries of origin to meet with producers. By exploring all the stages of processing the coffee produced by the farms L'Alchimiste work with, they can guarantee typicality, transparency and traceability..
L'Alchimiste Coffees | France
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Qararo, Ethiopia | We visited this farm in January 2019 and we are particularly satisfied with the quality of the coffees produced! Dambi Uddo is the name of a wild forest located in the Guji region, near the town of Shakiso, but it is above all the name of a very large tree, very present in this forest. About ten years ago, part of this forest was transformed into a plantation (150 hectares), preserving an agro-forestry system, where coffee production is mixed with other complementary productions such as honey or wood. For the first year, the farm was separated into 4 different plots. We present here plot 2: Qararo.
This plot is named "Qararo" which is a tree that only grows in the wild. We are here at a rather high altitude (2100-2130m), with wild coffee trees native to the Sadhe forest. It is most certainly the income linked to coffee production that makes this agroforestry model possible. Coffee production financially supports these forests and ensures the preservation of its diverse ecosystem, with rich flora and fauna. |
Dark chocolate, caramel, strawberry and fruity Process: natural |
Selected Mix, Single / Light |
| La Leona, Colombia | Finca Cafetera La Leona, located in the heart of the Planadas terroir (south of Tolima), in the village of Gaitania, holds a special place for us. Indeed, Arthur discovered this finca in December 2019 during a trip to Colombia. Since then, we have decided to undertake a truly sustainable project with Laura, the second generation of this family farm. We purchase their entire production in order to encourage the transition to organic farming, enable the sustainability of the farm and the experimentation of varieties or fermentation. This farm practices mixed farming and does not use any herbicides. | Biscuit, fig and round Process: washed |
Rest of World, Plus 87, Single / Light |
| Ayutepeque, El Salvador | Cuatro M is a producer, processor, and exporter of its own coffees, as well as coffees from neighboring farms. Led by Emilio Lopez since 2001, Cuatro M has a long coffee tradition, as Emilio is the sixth generation of coffee growers in the family. In taking over the management of the family farms, Emilio's primary goal was to create a new and unique business in El Salvador. In 2005, Emilio and his team installed the processing plant (the beneficio) on the El Manzano farm. Today, it has one of the finest production facilities in Central America and is able to transform its coffees through various processing routes and processes, always with the goal of achieving perfection.
Ayutepeque is a farm located near Santa Ana, on the slopes of the Santa Ana volcano, also known as Ilamatepec (in Nahuatl, the Aztec language). Located just below El Manzano, between 1000 and 1200 m above sea level, on volcanic soil, this farm covers 85 hectares. Emilio, after a series of experiments, discovered that the best way to enhance the value of this farm in the cup was to create a blend ideal for preparing espresso. |
Red fruits, hazelnut and chocolate Process: washed |
Blend / Darker, PERCENT |
| Chevre, Colombia | This coffee is decaffeinated with ethyl acetate extracted from sugarcane, a unique process in the world that eliminates caffeine and not the coffee notes. We find a cup with sweet and caramelized notes that are very "cheveres" (understand "cool" / "cool").
Janeiro is located in the heart of the Cauca region, which is one of the best known for coffee production around Inza and the city of Popayan. The altitude (1880m), the proximity to Ecuador and the surrounding mountains that protect the coffee from the humidity of the Pacific are real assets for coffee production. The stable climate throughout the year and the rich volcanic soil allow for quality coffees.
The Janeiro farm covers 15 Ha and is made up of 50,000 coffee trees. It is very recent, having been created 6 years ago by Francisco, his mother and his brother. Their lack of knowledge in the field led them to turn to Banexport, which was able to support them in the development of their farm by providing them with numerous advice in terms of harvesting and production methods. For example, they guided them towards a double fermentation to obtain more flavors in the cup and advised them to review their drying process in order to provide the ventilation necessary to reduce humidity and temperature. Supported by passionate experts, the Janeiro farm offers very promising initial results. |
Sugar and spices Process: washed decaf |
Decaf |
Wood St Coffee Roasters is an independent specialty coffee roastery. They pride themselves on producing REALLY GOOD COFFEE ethically sourced through a partnership of importers working directly with farmers, and roasted with care in small batches to bring out the best from each process, varietal and region. In 2015, Gareth met Tim Choi through a mutual friend. Tim had begun his roasting career at Modern Standard, moving on to Caravan and Grind, before eventually switching to green coffee sales and logistics for Caravela. With a shared enthusiasm for specialty coffee, the pair joined forces and began roasting together in 2018.
Wood St Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kinini, Rwanda | Unavailable | Blueberry, mango and grape Process: natural |
Plus 87, Single / Light, Selected Mix |
| Migoti, Burundi | It's with a warm heart and open arms we welcome back a coffee from Migoti. This stunning natural from Kinama Hill in Bujumbura has a candy like sweetness and berry fruitiness- think red skittles ;) Soft stone fruits combine with velvety honey, reminding us of how we fell in love with these coffees a couple of years ago. Migoti Coffee Company has started a number of incredible initiatives over the past few years. In 2023, they introduced a micro-financing program that provides small loans to farmers, allowing them to invest in essential items without resorting to cash advances from independent coffee traders. Last year, they began constructing a water reservoir and pipe network near the Kinama washing station to address local water access issues. The initiative, expected to serve over 4,800 residents, will provide clean drinking water to local families, reduce waterborne diseases, and support better educational outcomes for girls who typically shoulder the responsibility of fetching water. | Skittles, apricot and honey Altitude: 1700 masl, Process: natural |
Single / Light, Selected Mix |
| House, Brazil | We couldn’t be more excited to introduce you to our new House Espresso, from Sertaozinho Village in Brazil. This single varietal yellow bourbon lot is grown by around 100 mainly female smallholder farmers and is a UK exclusive in partnership with Ascarive, the fairtrade exporter, and our importer friends at DRWakefield. As we grow year on year here at Wood St, we were very keen to start a deeper, closer relationship when it comes to our house coffee. A single varietal lot, from primarily female small holders, it’s full of those classic chocolate and nut notes we love in Brazilian coffees. Add in a gentle stone fruit acidity, lots of sweetness and body, and you’ve got yourself a dreamy espresso or milky boi. We are very excited to see where this new relationship takes us, and plan to work together with the farmers of Sertaozinho for many years to come. | Chocolate, honey, marzipan and stone fruits Altitude: 1350 masl, Process: natural |
Blend / Darker, PERCENT |
| Coope Dota, Costa Rica | This is our first time buying a coffee from Coope Dota in Tarrazu, Costa Rica. The coop currently represents around 900 small growers and hold the title as the first coffee processor in the world to be certified as carbon neutral, back in 2011. This washed lot offers a classic profile. Sharp, crisp and clean acidity in the form of grapefruit and granny smith apple supported by deep caramalised sugars. An approachable, sessionable coffee- perfect to see us through summer. | Toffee, grapefruit and apple Altitude: 1500 masl, Process: washed |
Blend / Darker, PERCENT, Bloom |
| El Jaragual, Colombia | Unavailable | Passionfruit and strawberry Process: washed |
Premium |
| Decaf, Guatemala | Dark chocolate, orange and hazelnuts combine for a delicious decaf that doesn’t compromise on flavour! We’ve sourced this CO2 decaf from our good friends at Primavera. It’s a regional blend of coffees from Marvin Carias and nearby farmers in the Jalapa region of Guatemala. For the CO2 decaffeination process, steamed beans are bathed in compressed carbon dioxide. The caffeine is removed from the carbon dioxide through charcoal filtering. The flavour components remain in the bean throughout this process, rather than being soaked out and then put back in again (as they are in the Swiss water and indirect solvent processes). | Chocolate, orange and hazelnut Altitude: 1650 masl, Process: CO2 decaf |
Decaf |
All Things Bloom make beautiful coffee with purpose. While their speciality blends are award-winning, their passion goes beyond taste. All Thing Bloom believe in sharing their knowledge, too, because the world of coffee is for everyone (not just for the experts they like to nickname the ‘baristocracy’). All Thing Bloom are also dedicated to projects with real impact, like their partnership with Home Kitchen, the initiative empowering the UK’s homeless community. For then, the most energising motivation is supporting people to blossom into their full potential—because that’s when all things bloom.
All Things Bloom Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| True Blue, Uganda | Taste our Ugandan filter coffee, stirring the spice of nutmeg, the fruity pop of red grape, and the smooth sweetness of Demerara sugar—a perfect balance of bold and sweet. | Nutmeg, grape and sugar Process: washed |
Blend / Darker, PERCENT, Bloom |
| Tolima, Colombia | Relax with our Colombian filter coffee—it’s packed with the fresh sweetness of honeydew melon, deep, rich raisin, and a juicy hit of lush mango. | Melon, raisin and mango Process: natural |
Bloom, Single / Light, Selected Mix |
| Anil Matiqueria, Brazil | Indulge in our single-origin coffee from Brazil, where juicy plum notes dance with the creaminess of chocolate and the luscious, sweet citrus of clementine. | Plum, chocolate and clementine Process: natural |
Blend / Darker, PERCENT, Bloom |
| Passiflora, Colombia | Experience pure magic with our Colombian Decaf, crafted with sugarcane for a naturally sweet-smooth profile—a blend of warm Demerara sugar, zesty blood orange, and delicate sugar plum. | Sugar, orange and plum Process: sugarcane decaf |
Decaf |
GUSTATORY (adjective): curating excellence in taste.