Coffee beans
Exceptional specialty coffee sourced and roasted to highlight complexity and natural sweetness.
For us, coffee quality goes beyond a score; it connects great taste with regard for the land and the people who cultivate it.
We classify our coffees using three fermentation impact categories: Low, Medium and High.
All coffees undergo fermentation during processing, what differs is how strongly fermentation influences the final flavour in the cup.
More about the fermentation:
Low fermentation impact:
Coffees where fermentation plays a minimal role, allowing terroir, altitude and cultivar expression to take center stage.
These coffees tend to highlight clarity and elegance, often showing delicate aromatics and bright acidity.
Medium fermentation impact:
Coffees where fermentation has a moderate influence, adding layers of complexity without overpowering the coffee’s original identity.
These coffees often show ripe fruit character and deeper sweetness while maintaining a clear connection to origin.
High fermentation impact:
Coffees shaped by yeast inoculation or extended fermentations, revealing process-driven and surprising flavor experiences.
Coffees with higher complexity, pronounced fruit notes and unexpected flavour combinations, where the fermentation process plays a central role in the cup experience.
Medium Fermentation Impact
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