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 : 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 : 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 : 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 : 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.

100% Arabica blend

Roasting: Il Griso, Seveso (MB)

Variety: Arabica

30 Volte Griso was born in 2021 to celebrate Griso's 30 years of activity.

As with the 19-91, Claudia and Antonio offer an elegant and balanced 100% Arabica blend, which wins you over with its pleasantness and persistence in the cup.

Awarded the IIAC International Coffee Tasting Gold Medal in 2022, it stands out for its notes of dark chocolate, toasted dried fruit and a lively yellow fruit acidity , all supported by a medium and harmonious body.

A coffee born to remember, become unforgettable, which combines technique and passion in a refined and coherent blend.

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.

Il pacchetto Crisp è per chi ama l’acidità pulita, i profili agrumati, la freschezza assoluta. Niente fermentazioni spinte, niente dolcezze stucchevoli: solo eleganza e precisione.

Ogni mese troverai caffè lavati selezionati, varietà antiche, tostature pulitissime, e spesso anche lotti riservati solo all’abbonamento — caffè così precisi da non stare nemmeno a catalogo, ma che parlano al palato come un disco di jazz fatto bene.

Ideale per chi:

• Adora l’acidità citrica e la pulizia in tazza

• Fa brewing con V60, Kalita, AeroPress o Chemex

• Cerca caffè raffinati e intelligenti

📦 Formati disponibili: 1, 3 o 6 confezioni (250g cad.)
🎁 Ogni mese include caffè fuori catalogo, selezionati solo per questa box

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.

Roaster : Griso, Seveso MB

Origin : Ethiopia – Sidamo, Bensa

Variety : Local Heirloom

Process : Washed

Altitude : 2190 m above sea level

Roasting: Filter, Moka and Espresso

From the lush heights of the Bensa district, in the Sidamo area, this Ethiopian coffee is grown in small shaded plots, according to traditional practices passed down from generation to generation. Here, among natural forests and an ideal microclimate, farmers handpick the ripest cherries and process them with care at local washing stations.

The washed process enhances the cleanliness and finesse typical of the best Sidamo, with fermentation in spring water and slow drying on raised beds for over 10 days. The result is a cup with surprising aromatic transparency .

On the palate it presents itself with a lively and crystalline acidity , citrus notes of mandarin , white grape and yellow pulp fruit , hints of black tea and jasmine , and a silky body that closes on a persistent sweetness of orange honey . An elegant, bright, immediately recognizable coffee.

Of course. This coffee is part of the Daily Brew line: clean, fresh profiles, perfect for those looking for complexity and identity.
But not only that. If you want to build a blend that brings elegance, liveliness and fruity notes to the cup, this Sidamo can be the ideal component to enhance the aromatic profile of your blend .
Learn more about Brew Your Own Taste and create your ideal balance.

Roaster: Paradiso Roasting, Massa Lombarda (RA)

Producer: Wilfredo Ule Vargas – Finca Alcatraz

Altitude: 1850 m above sea level

Origin: Bolivia – Caranavi

Process: Washed processing of coffee peels

Extraction: English Brew, Chinese Brew, Cold Brew

Cascara is the peel and pulp of the coffee drupe and best represents the concept of sustainability. Often considered a waste from the manufacturing processes, cascara is generally reused as compost or mulch material. We present it as a dried peel from which, after infusion, a delicious infusion with sweet tones is obtained.

Coming from the lush Caranavi region of Bolivia , at around 1650 metres above sea level, the cascara we offer is derived from Geisha lots. The Geisha variety, known for its rare and complex aromatic profile, is one of the most sought-after and expensive coffees in the world. Our Cascara comes from the last Geisha harvest, processed with a washed process that has allowed the peel to maintain its integrity, avoiding excessive cracking.

The factor that led us to choose this cascara is its unique flavor. After developing a special recipe to extract it at its best, the intensity of the sweetness is evident, with a syrupy mouthfeel and notes of berries , black tea and plum . Bitterness and acidity are practically absent, making it a pleasant and enveloping drink.

At Drupa we recommend preparing it in three different styles:

• Classic : hot infusion (7g per litre).

• Chinese style : more concentrated doses (3g per 90ml), with short infusions of 30 to 60 seconds, even repeated.

• Cold brew : 12g per litre left to infuse in the fridge for 4–6 hours.