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 : Colombia – Cañón de las Hermosas, Tolima

Altitude : 1600 m above sea level

Company : Rodrigo Oyuela – COAGROHERMOSAS

Variety : Castillo

Process : Washed (with controlled fermentation and pre-fermentation)

Extraction : Filter

In the lush greenery of Cañón de las Hermosas , Rodrigo Oyuela has been growing coffee for over forty years. His story is intertwined with that of COAGROHERMOSAS , an association he founded, which works to improve the quality of Colombian coffee , focusing on knowledge , sharing and sustainability . Rodrigo is a point of reference for the local coffee community, and each harvest tells of the care and dedication of those who deeply love this land.

The washed process follows a meticulous line: the cherries are picked only at the right level of ripeness and left to rest in bags overnight. After partial pulping , fermentation in insulated bags lasts 22 hours, followed by a double wash and slow drying in the sun , which can last up to 15 days. Each phase is designed to enhance the natural sweetness of the coffee and its aromatic complexity .

In the cup , this Castillo offers a bright and structured drink , with notes of apple, honey , red and cinnamon . The body is round , velvety , and the aromatic persistence leaves its mark even after the last sip.
A clean , elegant and sincere filter , which tells a forty-year long story.

Roaster : Torrefazione Paradiso

Origin : Tanzania – Kilimanjaro

Variety : Typica

Process : Washed, hand-picked

Altitude : 1500 m above sea level

Roasting : Espresso and Moka

From the slopes of majestic Kilimanjaro in northeastern Tanzania comes this single-origin lot grown by a network of small local producers. The tropical climate, altitude and fertile soil of the region create ideal conditions for growing Coffea Arabica, resulting in a balanced and nuanced coffee.

After manual harvesting, which takes place between October and February, the drupes are carefully selected, pulped, washed and dried using the washed method. The beans are then packaged in 60 kg GrainPro bags to preserve their quality intact.

In the cup it expresses itself with a full and rounded body, notes of sweet fruit, hazelnut and almond, and a delicate hint of honey on the finish. A clear, elegant and persistent aromatic profile.

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 : Nowhere Future Coffee Roasters

Origin : Uganda – Mount Elgon, Gamoga

Altitude : 2300 m above sea level

Company : Small producers of Buzemunwa village

Variety : Catimor, SL14, SL28

Process : Anaerobic

Extraction : Filter

Grown on the slopes of Mount Elgon, at 2300 meters, StratoBerry is born from the collective work of small producers in the village of Buzemunwa , in the Gamoga region, under the guidance of Alex (main grower) and Normann (sourcing manager) at the Sironko Coffee Yard .

Produced on volcanic soils and according to climate-smart farming practices, this batch benefits from the biodiversity of the forest area and a controlled anaerobic process: fermentation in sealed drums for 12–24 hours and slow, stratified drying.

The roasting, curated by Nowhere Future Coffee Roasters , is designed exclusively for filter extraction, where it expresses its most delicate and multifaceted profile: orange blossom, vanilla, berries and toffee intertwine in a sweet, floral and complex cup, with a velvety structure and persistent sweetness.

A coffee layered in name, processing and taste.

Roaster: Aliena Coffee Roasters, Rome

Origin: Nicaragua – Nueva Segovia

Company: Luis Moncada, Finca La Bendición

Variety: Pacamara

Process: Natural

Altitude: 1500–1700 m above sea level

This batch comes from the Nueva Segovia region in northern Nicaragua and is grown by Luis Moncada in Finca La Bendición.

Luis is a careful and passionate producer, a point of reference for organic farming in the area. His care in the manual selection of the fruits and the slow drying of the beans guarantees a precise and clean processing, capable of best enhancing the potential of the Pacamara variety.

The name of the finca – "Bendición" – recalls the fertility of the land, rich in biodiversity and tall trees that create an ideal microclimate for growing coffee.

The roasting, curated by Aliena Coffee Roasters , highlights a floral, sweet and balsamic profile, with notes of ripe cherry, mango and a touch of mint , on a full and juicy body.

Ideal in filter for those looking for complexity and softness, but also intriguing in espresso for its fruity nuances and clean finish.

A coffee that tells the story of Nicaragua's biodiversity and the agricultural dedication of those who grow it.

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: 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: 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.

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

The Composition
Each coffee is roasted individually to enhance its flavor, with very homogeneous beans. The combination of washed Arabica coffees and natural Brazil creates a perfect balance with the Indian canephora Parchment species, giving the blend a unique profile.

The following coffees are present in the blend:
70% Arabica (Ethiopia Sidamo, Colombia Huila, Guatemala Antigua, Brazil Cerro Alto, Uganda Bugisu)
30% Canephora (India Parchment)

In a cup
In espresso, it presents a persistent hazelnut-colored cream with a fine texture, a good body and hints of orange peel , cocoa beans , walnut and licorice . A coffee that stands out for its sweetness and complexity.

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.