Roaster : 7Gr, Milan

Origin : Colombia – Popayán

Varieties : Caturra, Typica, Bourbon

Process : Washed, hand-picked

Altitude : from 1500 m above sea level

Roasting : Filter, Espresso and Moka

From the mountains of the Popayán region, in southern Colombia, comes this batch composed of traditional varieties such as Caturra, Typica and Bourbon, all hand-picked and processed with the washed method. The territory, characterized by a strong temperature range and volcanic soils, favors the development of complex and balanced aromatic profiles.

These beans, which usually enrich our blends with their floral and citrus contribution, are roasted here individually for filter extraction, so as to fully enhance the natural richness of the origin. The result is a coffee with a soft structure and full body, but always elegant in definition.

In the cup it opens with notes of stone fruit and caramel, continues with hints of chocolate and closes with a bright acidity, clean and balanced. A fresh, complete and versatile profile.

Of course. This coffee is part of the Daily Brew line: solid, versatile and consistent profiles, ideal for everyday use.
But not only that. If you want to start building your own custom blend , this origin is a great place to start.
Learn more about Brew Your Own Taste and create your ideal balance .

Roaster : Paradiso Roasting, Massa Lombarda (RA)
Origin : Ethiopia – Sidamo
Variety : Heirloom
Process : Washed, hand-picked
Altitude : 1800 m above sea level
Roasting : Espresso, Moka and Filter

Our batch comes from the Sidamo region, a fertile area of ​​the Rift Valley located between 1550 and 2200 meters above sea level . The mineral-rich soil and lush vegetation offer ideal conditions for the development of coffees with unique aromatic characteristics.

Grown by small producers gathered in cooperatives , this coffee is hand-picked between August and December. After the selection of the ripe cherries, the drupes are pulped, washed in water and carefully dried.

In the cup it has a pleasant balanced acidity , a light but present body and a complex aromatic profile, with notes of ripe mandarin and cane sugar .

Sure. This coffee is part of the Daily Brew line: solid, versatile and consistent profiles, ideal for everyday use.
But not only that. If you want to start building your own custom blend, this origin is a great place to start.
Learn more about Brew Your Own Taste and create your ideal balance.

Roaster : D612 – Florence

Origin : Kenya – Kirinyaga

Altitude : 1700 m above sea level

Company : Gakuyu-Ini – Thirikwa Cooperative Society

Varieties : SL28, SL34, Ruiru 11 – Peaberry

Process : Washed

Extraction : Filter

In the green heart of Kirinyaga , on the volcanic slopes of Mount Kenya , the Gakuyu-Ini Cooperative grows coffee surrounded by a rich biodiversity. Part of the Thirikwa Cooperative Society , the farm benefits from fertile soil and an ideal altitude – 1700 m above sea level – to fully express the aromatic vivacity of Kenyan coffee . Here the SL28 , SL34 and Ruiru 11 varieties coexist harmoniously, blending agronomic resilience and quality in the cup .

The washed process involves an initial depulping in water , followed by a densimetric selection of the drupes into three groups. The beans are then dry fermented for 24 hours to remove the residual mucilage, then immersed in cold water for a further 24 hours , a refined technique that enhances the finest characteristics of the aromatic profile. Drying takes place on patios for approximately 11-14 days .

This rare and charming Peaberry selection delivers a bright, crisp cup with vibrant yet balanced acidity.
Notes of pomegranate and green apple dominate the opening, accompanied by a toned body and a long, clean finish.
A fresh and juicy filter , for those looking for clarity, energy and precision.

Roaster : 7Gr, Milan

Origin : Ethiopia – Sidamo

Altitude : from 1600 m above sea level

Variety : Heirloom Ethiopian Varieties

Process : Washed, dried on raised beds

Roasting : Filter

From the heights of Sidamo, one of the most suitable areas of Southern Ethiopia, comes this washed lot composed of local heirloom varieties, selected by hand and processed with great attention to the cleanliness of the profile. The drupes are pulped, fermented in clean water and then dried on raised beds, according to the traditional methods of local cooperatives.

In this version, the beans – usually an integral part of moka and espresso blends – are roasted individually by 7Gr, Milano for filter extraction, so as to best express the elegance and complexity of the Ethiopian terroir. The structure is light, almost infused, but rich in fruity and floral nuances.

In the cup it opens with bright and clear acidity, followed by notes of berries, vinous hints and light lemon. The body is tea-like and the aftertaste is long, silky, enveloping.
Of course. This coffee is part of the Daily Brew line: solid, versatile and consistent profiles, ideal for everyday use.
But not only that. If you want to start building your own custom blend , this origin is a great place to start.
Learn more about Brew Your Own Taste and create your ideal balance .

Arabica and Robusta blend

Roaster : 7Gr Roasters

Origin : Brazil – Santos, Ethiopia – Sidamo, Colombia – Supremo, India – Parchment

Process : Natural and washed

Extraction : Espresso and Moka

Born from the encounter between fine Arabica and washed high-altitude Robusta, Miscela People is a recipe designed for those looking for an everyday coffee, but without sacrificing quality.

The base is composed of Arabica Brasile Santos , known for its round body and cocoa aftertaste.
Ethiopia Sidamo and Colombia Supremo give floral elegance and citrus notes.
To finish, a very high-profile Indian Robusta Parchment , washed and hand-worked, which adds strength, sweet spice and a lingering character.

The result is a blend with a balanced, full-bodied flavour, a rich body and a compact cream, ideal in both moka pots and espresso.
In the cup , notes of bitter cocoa emerge, light spices and a clean finish, which invites the next sip.

A convivial blend, which brings together different styles and preferences,
just like people around a good cup of coffee.

Roaster : Nowhere Future Coffee Roasters

Origin : Rwanda – Nyamagabe, Kizi Rift

Altitude : 1700–2060 m above sea level

Company : Emmanuel Rusatira – Baho Coffee

Variety : Red Bourbon

Process : Natural anaerobic “Sleeping Bag”

Extraction : Filter

Grown between 1700 and 2060 meters in the Nyamagabe district, Muganza Rwanda is a batch produced by Emmanuel Rusatira , founder of Baho Coffee and pioneer of anaerobic fermentation in Rwanda.
The drupes are hand-selected, then fermented in closed tanks and left to dry slowly under special covers — a technique known as “Sleeping Bag,” which protects the coffee and intensifies its profile.

The roasting of Nowhere Future Coffee Roasters brings out a ripe and fruity profile, with notes of black cherry, plum, strawberry and a hint of apple , on a rich and persistent body. The sweetness is rounded, natural, balanced by a lively acidity that makes the cup full, defined and surprising.

Ideal for filtering for those seeking complexity and structure , with a mature, defined and persistent drink .
A coffee that pushes without losing elegance, designed for those who love fruity and intense profiles.

A coffee that tells the story of the precision of artisan work and the identity of a constantly evolving Rwanda.

Roaster : Nowhere Future Coffee Roasters

Producer : Wilfredo Ule Vargas – Finca Alcatraz

Altitude : 1850 m above sea level

Origin : Colombia – Huila, Oparapa

Process : Natural drying of coffee peels

Extraction: English Infusion, Chinese Infusion, Cold Infusion

Grown in the Oparapa region, at 1850 metres , and carefully crafted by the Vargas family , this cascara was born as a parallel project to the production of specialty coffee at Finca Alcatraz .

Cascara , also known as coffee fruit tea , is made from the drupe : the dried skin of the coffee cherry.
It is not whole bean coffee , but an alternative, ancient and surprising drink, with approximately 25% of the caffeine of roasted coffee.

The result is an infusion with an intense aroma and deep colour , which combines the lightness of tea with the agricultural identity of coffee.
A drink to be drunk slowly, which tells the story of the circularity of agricultural work and opens a new door to the world of coffee.

From Drupa we recommend it in three styles:
classic , with hot infusion (7g per litre);
Chinese style , with more concentrated doses (3g per 90 ml) and short infusions of 30 to 60 seconds, even repeated;
or in cold brew , with 12g per litre left to infuse in the fridge for 4–6 hours.

Roaster : Nowhere Future Coffee Roasters

Origin : Colombia – Buesaco, Nariño

Altitude : 1750–1950 m above sea level

Company : Castillo Family – Finca El Paseo

Variety : Caturra

Process : Semi-washed anaerobic with lactic fermentation

Extraction : Filter, Espresso and Moka

Grown in the Buesaco Valley, between 1750 and 1950 meters, El Paseo is the result of the agricultural vision of the Castillo family , now in its third generation with Huver leading an approach that combines precision and experimentation.

The drupes, selected by hand, initially ferment for 60 hours in an aerobic environment , then they are pulped and transferred to steel tanks for a controlled anaerobic fermentation.
Here, a lactic culture activated with cooked cane sugar and passion fruit is introduced, to accentuate the sweet and spicy notes of the profile.
Drying takes place in the sun, with the mucilage still present, and ends with maturation in GrainPro bags .

In the cup:

• Filter : warm, soft and enveloping drink. Notes of red apple, cinnamon and vanilla . Fermentation enriches without covering.

• Espresso : solid and creamy structure, with the same aromatic signature and greater intensity. A coffee that leaves its mark.

Roaster : Nowhere Future Coffee Roasters

Origin : Guatemala – Palencia, Sanguayaba

Altitude : 1800–2000 m above sea level

Company : José Alfredo Gómez – Finca La Bendición

Varieties : Pache, San Ramon, Catisic, Catuai, Bourbon

Process : Natural

Extraction : Filter

Run by José Alfredo Gómez , Finca La Bendición is a 34-hectare plantation that has been growing specialty coffee for three generations in the hills of Palencia , east of Guatemala City.
Shaded by avocado, orange and banana trees, the plantation is a living ecosystem, where selected varieties are grown and new combinations are experimented with to raise quality.

The drupes are harvested only when they reach a Brix value of 22 , to ensure ideal sugar concentration. This is followed by a slow 13-day sun drying on patios, which helps to fix complexity and sweetness.

Roasted by Nowhere Future Coffee Roasters , this coffee features a lively, clean profile, with a floral entry, a progression towards ripe tropical fruit notes, and an intriguing, never overpowering acidity.

Ideal in filter for those looking for a fresh and dynamic cup, which combines aromatic delicacy and technical precision , with a natural sweetness that evolves sip after sip.

Roaster : Nowhere Future Coffee Roasters

Origin : Ethiopia – Hambela Wamena, Oromia

Altitude : 2350 m above sea level

Company : About 600 small local producers

Variety : 74158

Process : Natural

Extraction : Filter, Espresso and Moka

Grown at 2350 meters in the mountainous area of ​​Hambela Wamena , this lot represents one of the peaks of Ethiopian production.

It is processed in the Boku Abel washing station , where around 600 small local producers contribute to the manual harvesting of the drupes, all selected when fully ripe .

The process is natural , with drying on raised beds and careful management of the microclimate:
the drupes are moved every day and protected from the sun and humidity,
for slow, clean and even drying.

The roasting by Nowhere Future Coffee Roasters enhances the sweetness, transparency and brightness of this terroir, offering an aromatic profile that combines ripe fruit, flowers and a funky note .

In the cup:

• Filter : bright, floral and persistent cup. Sweet and clean notes, great balance between freshness and depth.

• Espresso : fruity, sweet, floral, with a light body and elegant acidity. For those who love brilliant and complex extractions.

Roaster: Aliena Coffee Roasters, Rome

Origin: Guatemala – Huehuetenango

Company: Vides Family

Variety: Caturra & Bourbon

Process: Washed

Altitude: 1940 m above sea level

The Vides family has been growing coffee for over fifty years in the Huehuetenango region, one of the most suitable in Guatemala due to its altitude, microclimate and biodiversity.
Their estates, such as Finca Tarrazas, are located in a mountainous area rich in vegetation, where each phase of production is followed with rigour and with a strong commitment to sustainability.

Thanks to the experience accumulated over time and a carefully trained staff, each batch is worked with precision to get the most out of the raw material.

The roasting, curated by Aliena Coffee Roasters , enhances a fresh and bright profile, with notes of green apple, citrus and a lively citric acidity , wrapped in a juicy and vibrant structure.

Ideal in filter for those who love bright and dynamic cups, but can also surprise in espresso with its fruity definition and elegant finish.

A coffee that brings the character of the Guatemalan mountains to the cup, with all the weight of the history and artisanal care of the Vides family

Roaster : Aliena Coffee Roasters, Rome

Origin : Ethiopia – Sidama

Altitude : 2300 m above sea level

Company : Daye Bensa and small local producers

Variety : JARC 74112

Process : Washed

Extraction : Filter, Espresso and Moka

This batch comes from the Sidama region, in southern Ethiopia, and is the result of a collaboration between Daye Bensa and a group of small local producers.
The hand-selected cherries are processed in the Keramo washing station, located at 2300 metres above sea level, using a washed process that maximally preserves the cleanliness and elegance of the cup.

The variety used is JARC 74112 , developed for the extreme altitudes of southern Ethiopia, and known for its aromatic complexity.

The roasting, curated by Aliena Coffee Roasters , enhances a floral and fruity profile, with notes of black tea, red fruits and lime , and a bright but well-integrated acidity , which gives rhythm and liveliness to the cup.

Ideal in filter for those seeking elegance and definition , but also surprising in espresso with a clean, bright and delicate drink.

A coffee that tells the story of the strength of the altitude , the precision of the workmanship and the living identity of Sidama .

Roaster: Aliena Coffee Roasters, Rome

Origin: Brazil (Carmo de Minas)

Variety: Yellow Bourbon / Red Bourbon / Acaia

Process: Natural

Altitude: 1000 - 1300 m above sea level

Company: Luiz Pablo Dias Filho

This batch was born from the work of Luiz Paulo Dias Filho , who after studying economics chose to return to his origins and relaunch the family business in Carmo de Minas.
The Yellow and Red Bourbon varieties, together with Acaia, grow between 1000 and 1300 metres and are harvested by hand, then processed using a natural process.

The roasting, curated by Aliena Coffee Roasters , enhances an intense but balanced aromatic profile, with notes of dark chocolate, dried fruit and a light acidity that gives depth and cleanliness on the finish.

Ideal in moka and espresso, where it restores body and structure, but also surprises in filter with a clearer and drier cup, for those who love more toasted but balanced profiles.

A coffee that combines comfort and agricultural quality , with a sober but decisive presence.

Roaster: Griso, Seveso MB

Origin: Peru – Amazonas, Lonya Grande

Variety: Caturra, Catuai

Process: Natural

Altitude: 1,700–2,000 m above sea level

Roasting: Espresso, Moka and Filter

From the remote and fascinating region of Lonya Grande , in northern Peru, comes this coffee grown by small producers in pristine mountain areas between the Andes and the Amazon. The plantations, often family-run, are located at an altitude of between 1600 and 1900 meters, in an area of ​​​​strong environmental and biodiverse value , where coffee cultivation is integrated with the local ecosystem.

The harvest is done manually between May and September, selecting only the ripe drupes. The natural process, carried out according to traditional practices, enhances the cleanliness and brilliance of the aromatic profile, highlighting the fruity part

In the cup it presents itself with a silky and well-balanced body , a fruity sweetness reminiscent of ripe cherry , delicate citrus notes and a clean finish of chocolate and white flowers . A versatile, defined and coherent profile.

Of course. This coffee is part of the Daily Brew line: reliable, balanced profiles ideal for everyday use.
But not only that. If you are looking for an aromatic base with personality to build your own custom blend, Lonya is a solid and original starting point .
Learn more about Brew Your Own Taste and create your ideal balance.