Miscela di Natale

Aroma vigoroso e di carattere. La tostatura decisia ne estalta il gusto inteno e il classico aroma.

The dark roasting exhalts the intense flavour and classic aroma

Santa Barbara Geisha (Colombia)

Buenavista, Algeciras – Huila Region

Varietal: Geisha
Process: Semi-washed
Altitude: Over 2000 m
Flavour notes: Herbal, floral, fruity

Description

This exceptional microlot comes from Finca Santa Barbara, owned and operated by third-generation coffee farmer Jhon Samboni and his family in the highlands of Huila, Colombia. Grown at elevations above 2000 meters, the cherries mature slowly in the cool mountain climate, developing the delicate and complex character that defines high-altitude Geisha.

After careful selective hand-picking, the cherries are brought to the farm’s processing station, where they undergo a classic washed process that preserves the clarity and elegance of the cup. Each stage—harvesting, pulping, fermentation, washing, and drying—is carried out under the close supervision of the Samboni family, ensuring full control of quality from tree to export.

The 2025 harvest presents a balanced profile with bright, fruity layers, lifted by floral aromatics and subtle herbal notes—a reflection of both the Geisha variety’s inherent refinement and the unique microclimate of Santa Barbara.

Widely regarded as one of the world’s most exclusive coffee varieties, Geisha expresses itself here with purity, finesse and remarkable aromatic depth.

Nicaragua & Brasil

Rainforest Alliance Certified 

Matagalpa region - Altitude: 1400 m - Finca Aurora. Owner: Enrique Ferrufino

Varietal: Caturra, Catimor

Cupping notes: Sweet and balanced with chocolate and citrus - balanced acidity

Flavour: Orange, chocolate, sweet cookies

Description

Immediately after selective hand harvesting, cherries are delivered to the pulping station.

Finca Aurora is one of the first farms in Nicaragua with a fully integrated coffee operation on-site.

They produce, wash and dry the coffee at the farm. The coffee is milled, sorted and bagged at Beneficio Finca Aurora under the watchful eye of the farm’s team. This allows full control over the quality throughout the process.

The farm houses a variety of native trees, home to many species of birds and wildlife.

These trees also provide the plantation with shade and fertilize the soils with organic matter, which protects the land from erosion, droughts and floods

Varietal: Bourbon

Cupping notes: Bright, fruity and sweet flavours

Flavour: Dark Chocolate, stone fruit, apricot

Description
Jacinto Ramirez is a 4th-generation coffee grower born and raised in Michicoy, a town in San Pedro Necta, Huehuetenango. His farm is part of a larger network of farms owned and operated by his relatives.

Coffee is intercropped with chalum trees that provide shade for growing coffee. The chalum trees’ falling leaves also provide a natural fertilizer.

Cherry is selectively handpicked and pulped on the farm’s drum pulper. Coffee is fermented in fermentation tanks for 30 hours and then washed in clean water. Wet parchment is laid on patios to sundry. They rake parchment frequently to ensure even drying. It takes approximately 5 to 8 days for parchment to dry. Once dry, parchment is bagged and taken to a warehouse in Huehuetenango City, where the low humidity is ideal for storing and resting parchment. Parchments rest for approximately 2 months before being milled and prepared for export.

Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico, and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes.

Coffee production at 2,000 meters above sea level here is common. These conditions are perfect for producing the sparkling acidity and distinctive fruit flavors of the region.

Natural

Altitude: 1900 m 

Varietal:  Dega, Kudhume, Woliso

Cupping notes White grape, lime, coconut, nectarine, floral. Good body and intensity

Flavour Coconut, Floral, Grape, Lime, Peach

Description

Koke washing station - process cherry that is brought by local smallholder farmers to them. 

Located just on the outside edges of Yirgacheffe town, in the Gedeo zone, classic ‘Ethiopian’ coffee. 

Wolisho, Dega and Kudhume are three varietals that grow locally in the Gedeo Zone.

Washed

Altitude: 1800 m

Varietal: Bourbon, Kent

Cupping notes: Blackberry, citrus, raspberry, camomile, toffee

Flavour: Blackberry, Chamomile, Citrus, Fruit, Raspberry, Toffee

Description:

This coffee is a blend of washed coffee from farmers in the Arusha and Kilimanjaro regions. Cherries are picked and brought whole to the washing station where they are washed and undergo a fermentation of around 40 hours before more washing and soaking. Beans are dried on raised beds.

Washed.

Single farm coffee grown at 1700 m in the Monzon valley, Huánuco region.

It is naturally organic cultivated in a stable and unique microclimate.
This Geisha offers fruity notes with a caramel-cocoa finish.

Natural, Swiss Wader Decaf (SWD)

Minais Gerais - Altitude: 1220 m

Varietal:  Bourbon, Mundo Novo, Catuaí

Cupping notes: Chocolate, Nutty, Fudge, Toffee

Description:

A classic-tasting, easy-drinking Brazilian coffee.
Naturally decaffeinated using no chemicals by using the Swiss Water Decaf process, it’s possible to have decaf coffee that tastes the same—just without the caffeine! The flavour is retained in the beans while the caffeine is removed.

washed

Varietal: SL28, SL34, Ruiru 11

Cupping notes: Well-balanced in body and acidity, with an intense flavor and a pleasant aroma.

Flavour: complex fruit notes, high acidity, and a clean finish

Description:

Kenyan coffee is cultivated in well-drained red volcanic soils, rich in phosphates, and undergoes a meticulous process - the coffee is handpicked, hand-sorted, sun-dried, and carefully processed, ensuring that the resulting cup is exceptionally well-balanced in body and acidity, with an intense flavor and a pleasant aroma.

A range of small holder farmers deliver their coffee berries to a cooperative where berries are washed, processed, dried and stored. This (highest quality) grade AA specialty coffee is then exported to various countries around the world. 

Espresso Nostalgia - probably the best espresso in the world!

This classic Italian style coffee blends old ideas with new techniques; as roasters we apply heat to control a myriade of chemical reactions and to roast an espresso that gives rich earthy flavour supported by a good body.

There is no unpleasant acidity in this espresso.