Specialty Coffee

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 : 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 : 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 : 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 : 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 : 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, 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.

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.

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.