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 : 7Gr, Milan

Origin : India – Chikmagalur, Karnataka

Variety : Peridenia, S.274, CxR

Process : Washed, hand-picked

Altitude : from 1200 m above sea level

This washed Robusta comes from the hills of Chikmagalur, in the heart of Karnataka, one of the historic regions of coffee cultivation in India. The beans, hand-selected and processed with the washed method, represent one of the cleanest and most complex expressions of Robusta, grown at high altitudes and with attention to the final quality in the cup.

Roasted at 7Gr, Milano for espresso extraction, this lot reveals a compact structure and a deep aromatic profile. The slow drying and careful washing process help eliminate the typical harshness of commercial Robusta, leaving room for a full body, spicy and surprisingly elegant.

In the cup, notes of black pepper, cardamom and licorice dominate, with an enveloping finish of dark chocolate . A different Robusta, designed for those seeking intensity without sacrificing cleanliness.
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 .

100% Arabica blend

Roaster : 7Gr, Milan

Origin : Brazil – Mogiana, Sul de Minas, Cerrado; Colombia – Popayán; Ethiopia – Sidamo

Varieties : Mundo Novo, Icatu, Acaiá, Catuaí; Caturra, Typica, Bourbon; Heirloom

Process : Natural and washed

Time is a 100% Arabica blend born from the encounter of three origins carefully selected by 7Gr, Milan, to create a rounded, soft and always consistent profile. At the base we find Brazil, from Mogiana, Sul de Minas and Cerrado: a natural lot that gives structure, sweetness and a clear imprint of milk chocolate and hazelnut. The Colombian component comes from Popayán, where traditional varieties such as Caturra, Typica and Bourbon, hand-picked and processed with the washed method, add a fruity balance, with accents of caramel and stone fruit. To close the triangulation, the washed Ethiopia of Sidamo brings elegance and vivacity, with floral and citrus notes, a tea-like body and a subtle brightness that lightens the cup.

In the cup, Time expresses itself with a velvety and intense consistency, a gentle but recognizable aroma of milk chocolate, and a persistent aftertaste where deep cocoa and toasted dried fruit emerge.

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 : 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.

Sei uno di quelli che beve un caffè e pensa: “ma davvero questo sa di mango, ananas e fragoline?” Allora Juicy è il pacchetto che fa per te.

Ogni mese selezioniamo caffè brillanti, esplosivi, pieni di acidità fruttata e dolcezza viva. Naturali etiope puliti, fermentazioni leggere, chicchi che sembrano spremute di frutta.

E non solo: in ogni box troverai almeno un caffè esclusivo, non disponibile a catalogo. Una micro-partita, un esperimento, una chicca selezionata solo per chi ha l’abbonamento.

Perfetto per filtro, V60, cold brew, ma sorprendente anche in espresso se ami rischiare.

Ideale per chi:

• Vuole scoprire i lati più succosi e brillanti del caffè

• Ama il filtro, i profili tropicali e acidi

• Cerca esperienze sensoriali non convenzionali

📦 Formati disponibili: 1, 3 o 6 confezioni (250g cad.)
🎁 Contenuto variabile ogni mese, con caffè extra non a catalogo

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.

Roaster : Torrefazione Paradiso
Origin : Mexico – Oaxaca
Variety : Typica
Process : Washed, hand-picked
Altitude : 1600 m above sea level
Roasting : Espresso, Moka and Filter

In the region of Oaxaca , in southern Mexico, are the plantations from which this single origin is born: small plots cultivated above 1500 meters by local farmers gathered in cooperatives. In this area, over 90% of the coffee production is entrusted to independent producers , who keep alive traditional agricultural practices, thus guaranteeing a high and constant quality over time.

The manual harvest takes place between January and March; the cherries are selected for ripeness, pulped, washed in water and slowly dried. The beans are finally stored in 69 kg GrainPro bags to best preserve their aromas.

In the cup it presents itself with a delicate body and low acidity . The notes of ripe fruit combine harmoniously with hints of chocolate and dried fruit , for a soft, clean and very balanced 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 : #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.

Roaster : Nowhere Future Coffee Roasters

Origin : Costa Rica – Central Valley

Altitude : 1300 - 1600 m above sea level

Company : Finca Las Lajas – Chacón family

Variety : Pacamara

Process : Double Diamond

Extraction : Filter

Produced by the Chacón family at the historic Las Lajas processing station, this batch is an example of innovation and precision in coffee fermentation in Costa Rica.

The Double Diamond method combines two controlled fermentations and a double drying phase, designed to develop a layered, intense and coherent aromatic profile.
The result is a dark, deep and multifaceted Pacamara, where sweetness intertwines with elegant acidity and an enveloping body.

In the cup, notes of dark chocolate, cola and sangria emerge, with accents of tropical fruit such as pineapple .
A velvety and persistent drink, ideal for those who love rich, complex cups with a strong character.