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 : D612 – Florence

Origin : Brazil – Sul de Minas

Altitude : 1100 m above sea level

Company : Fazenda Bela Vista – Eduardo and Robson Niquino

Variety : Arara

Process : Natural

Extraction : Espresso

In the heart of Sul de Minas, one of the most historic and prolific regions of Brazil , Fazenda Bela Vista is the fruit of the shared vision of Eduardo and Robson Niquino. The two brothers began their journey in 2001, driven by the desire to build something lasting and fair: a place where quality coffee could be born in balance with people's lives. Their ethical approach and the valorization of teamwork have made the farm a virtuous example of social sustainability and production continuity.

The manufacturing process follows natural tradition, with cherries manually selected for their degree of ripeness , slowly dried on raised beds and left to rest in protected environments before bagging. Each phase is taken care of to enhance the natural sweetness of the fruit and ensure homogeneity in the cup.

Making this batch even more interesting is the Arara variety, a recent cross between Yellow Catuai and Obatã. Resistant, productive and surprisingly expressive, Arara offers in this extraction a profile that combines reliability and complexity : aromas of nuts and dark chocolate blend with a hint of ripe yellow fruit , for a rounded, reassuring and genuine espresso.

Designed for espresso extraction.

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.

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 : 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 .

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 : D612 – Florence

Origin : Peru – El Palto, Bellavista, Jaén

Altitude : from 1800 m above sea level

Company : Guerrero Family

Variety : Catuai & Bourbon

Process : Natural

Extraction : Filter

In the community of El Palto , not far from the city of Jaén , the Guerrero family has been cultivating coffee for three generations. Since 2006, the new generation has been leading the finca, with an eye to the future: prized varieties, attention to quality and innovative processing methods have opened the doors to the world of specialty coffee , transforming a family legacy into a project of excellence.

The drupes are harvested by hand, selected based on ripeness and placed on raised beds , where drying occurs uniformly thanks to constant air exchange. During this period, the drupes are rotated regularly to preserve their integrity and prevent unwanted fermentations. It is a natural process with attention to detail, which respects the fruit and enhances its qualities.

In the cup, this blend of Catuai and Bourbon surprises with its depth and consistency. Cocoa notes dominate the profile, enriched by a fruity sweetness reminiscent of sultanas .
A rounded , warm and welcoming drink, ideal for those who love filters with an enveloping and reassuring personality.

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 : 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 : 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: 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: 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.