Coffee Roaster : Paradiso Coffee Roasting , Massa Lombarda (RA)
Origin : Brazil – Cerro Alto , Colombia – Huila , Guatemala – Antigua , Ethiopia – Sidamo , Uganda – Bugisu
Process : Washed, Natural
Roasting : Espresso and Moka

100% Arabica Blend is a complex and aromatically rich blend. In espresso , despite being composed of only Arabica coffee species, it has a notable body and smoothness given by the natural Brazilian coffee. What makes it unique is the aromatic complexity of washed coffees, which evolve rapidly on the palate, offering a rich and pleasant experience.

THE COMPOSITION
All coffees are roasted individually to enhance their flavor to the maximum. The blend contains the following coffees of only Arabica species: Brazil Cerro Alto , Colombia Huila , Guatemala Antigua , Ethiopia Sidamo and Uganda Bugisu .

IN A CUP
In espresso it has a golden/tiger cream. The body is decisive, with hints of white-fleshed fruit , peanuts and dried fruit , which integrate into a full and well-balanced taste.

Recommended blend for espresso and moka .

Roaster : Paradiso Roasting, Massa Lombarda (RA)

Origin : Costa Rica – Tarrazú

Varieties : Caturra, Catuaí red and yellow

Process : Washed, hand-picked

Altitude : 1200–1900 m above sea level

Roasting : Espresso, Moka and Filter

This select lot comes from the heights of Tarrazú , one of the most prestigious regions for coffee growing in Costa Rica . The altitude, the favorable microclimate and the commitment of the La Pastora cooperative, which has brought together small growers since 1960, guarantee consistent and traceable quality. The cooperative supports producers with technical and agricultural services, contributing to the continuous improvement of harvests.

The cherries are hand-picked between September and December, selected by floating in water, then pulped, washed and finally carefully dried before being packaged.

In the cup it expresses itself with a pleasant citric acidity , a full and balanced body and notes of ripe apricot and fresh fruit .

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 : #0 Lot Zero, Milan

Origin : Ethiopia – Nensebo

Altitude : 1950 m above sea level

Company : SNAP COFFEE – Refisa Washing Station

Variety : Heirloom

Process : Washed

Extraction : Filter, Espresso and Moka

Magarrisa Refisa is a washed lot from the Refisa station in the Arsi area of ​​Ethiopia, where 389 local producers deliver cherries to SNAP COFFEE. Founded in 2008 in Addis Ababa by Negusse D. Weldyes, this company stands out not only for the quality of its coffee, but also for its positive impact on rural communities: building schools, supporting technology and infrastructure, and directly collaborating with farmers. The name “Magarrisa”, which in Oromo means “green”, evokes the vitality and balance that characterize this profile.

The washed process is carried out with great rigor in the Refisa Washing Station: the cherries are hand-selected, carefully fermented and slowly dried on raised beds, in an ideal microclimate at almost two thousand meters above sea level. The entire supply chain is oriented towards precision, to fully express the potential of the heirloom varieties of the area.

The result is an elegant and lively cup, capable of adapting to both espresso and filter extraction. Notes of red apples, mango, ripe nectarine and sweet hibiscus blend into a layered and subtle sweetness, with a tealike, caramelized and defined profile. A drink that tells the story of contemporary Ethiopia, between agricultural tradition and entrepreneurial vision.

Roaster : #0 Lot Zero

Origin : Indonesia – Bali

Company : Karana Global

Process : Fermentation in sealed ceramic tank with controlled inoculation

Extraction: Espresso and Moka

Born on the island of Bali, Kamala is the fruit of cutting-edge production by Karana Global, a leading player in the Indonesian experimental fermentation scene.

The ripe cherries are inoculated with Saccharomyces cerevisiae yeast and Klebsiella bacteria, then left to ferment for a few days in a huge 7,000-liter sealed ceramic tank. This is followed by a very long drying process on raised beds, which can last from 4 to 6 weeks. Only when the cherries are completely dry is the hulling and dry milling carried out, to free the grain from the now dry drupe.

Roasted for espresso, Kamala offers a rich and layered cup, with notes of cocoa bean, white grape, mandarin orange and Sacher cake. A delicious and expressive profile, which perfectly reflects the technical and tropical soul of this coffee.