All the coffees

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: 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: 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 : 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 : #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 : 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 : 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.