Specialty Coffee

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 : Brazil – Sul de Minas

Company : Otávio Reis – Fazenda Bela Vista

Process : Natural

Altitude : 1100 m above sea level

Extraction : Espresso and Moka

In Sul de Minas , one of the historic areas of Brazilian cultivation, the Fazenda Bela Vista extends over 1000 hectares, of which 500 are cultivated with coffee.
Here the Reis family has been cultivating and working with agricultural precision for generations, in a company certified UTZ , Rainforest Alliance and member of the BSCA . Organization, quality and innovation make this farm a point of reference for contemporary Brazilian coffee.

This batch, processed using a natural method , is slowly dried as a whole fruit on raised beds, then mechanically pulped to preserve the sweetness and cleanliness of the cup.

Roasted for espresso by Nowhere Future Coffee Roasters , it delivers a warm, rounded and consistent cup, with notes of nuts, dark chocolate and a fruity, sugary hint of ripe banana .

Ideal for moka and espresso for those looking for body, sweetness and a roasting that accompanies without covering .
A well-made classic that comforts and convinces.

Roaster: Aliena Coffee Roasters, Rome

Origin: Brazil (Carmo de Minas)

Variety: Yellow Bourbon / Red Bourbon / Acaia

Process: Natural

Altitude: 1000 - 1300 m above sea level

Company: Luiz Pablo Dias Filho

This batch was born from the work of Luiz Paulo Dias Filho , who after studying economics chose to return to his origins and relaunch the family business in Carmo de Minas.
The Yellow and Red Bourbon varieties, together with Acaia, grow between 1000 and 1300 metres and are harvested by hand, then processed using a natural process.

The roasting, curated by Aliena Coffee Roasters , enhances an intense but balanced aromatic profile, with notes of dark chocolate, dried fruit and a light acidity that gives depth and cleanliness on the finish.

Ideal in moka and espresso, where it restores body and structure, but also surprises in filter with a clearer and drier cup, for those who love more toasted but balanced profiles.

A coffee that combines comfort and agricultural quality , with a sober but decisive presence.

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 : 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 : 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.

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 : 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 : #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 : 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 : 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 : D612 – Florence

Origin : Ethiopia – Uraga, Guji

Altitude : 2000 m above sea level

Company : SNAP Specialty Coffee – Cooperative of 230 producers

Variety : Heirloom – JARK 74/158

Process : Natural

Extraction : Filter

In the Uraga district, in the renowned Guji area, the SNAP Specialty Coffee cooperative brings together over 230 small producers , active on lands that extend to 2000 meters above sea level . Over the years, thanks to constant investments in modern equipment and the push towards an innovative supply chain , the cooperative has raised the quality bar of the entire region, becoming a point of reference for Ethiopian excellence .

The natural process starts with rigorous manual harvesting, followed by careful drying on African beds for at least 17 days . The cherries are rotated regularly to ensure uniform drying, then left to rest for two months before being released for sale. This approach allows for the development of a clean and deep aromatic profile.

In the cup, notes of ripe plum and milk chocolate emerge clearly, in a balance that surprises with its roundness and clarity.
A rich yet harmonious filter , where fruity sweetness and creaminess meet in an elegant and memorable drink.

Torrefattore: Lotzero Milano
Origine: Colombia – Antioquia, Tolima, Cauca
Altitudine: 1400–2100 mslm
Azienda: Vari produttori
Varietà: Diverse
Processo: Lavato – Decaffeinato con metodo sugarcane
Estrazione: Espresso

Chiamato come l’antica lega di oro, rame e argento utilizzata in Colombia per oggetti rituali e ornamentali, Tumbaga Sugarcane è una reinterpretazione raffinata del caffè decaffeinato. I chicchi vengono lavorati con etil acetato (EA) di origine naturale, estratto dalla melassa, che rimuove la caffeina preservando i composti aromatici. Dopo l’estrazione, il caffè viene delicatamente vaporizzato per eliminare ogni residuo.

La dolcezza e l’acidità sono amplificate dal processo, per questo sono stati selezionati soltanto lotti con corpo elevato, dolcezza pronunciata e acidità contenuta.

Tostato da Lotzero a Milano per l’espresso, questo deca sorprende per equilibrio e pulizia, con note di mandorla, mela, zucchero di canna e cioccolato fondente.

Una tazza golosa, cioccolatosa e intensa – decaffeinata solo nel nome.

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.

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 .