We offer high-quality coffees with a unique taste at an affordable price for all coffee lovers. You can buy our coffee beans, roasted exclusively according to our own recipe, in our webshop or restaurants and cafés offering our coffees. If you prefer to place an order via email, please contact us; we will be happy to assist you. But why settle for ordinary when you can have extraordinary? Treat yourself to a personalised coffee experience, where we tailor the roasting process to match your preferences, delivering unrivalled flavours directly to your cup.
At Hi New Beans!, every coffee is a product of our exclusive recipes, meticulously crafted to perfection. Our products have been made in the same trusted domestic roasting facility for years, which has been the secret to our consistent and excellent quality. But we don’t stop there. We’re constantly pushing the boundaries, experimenting to infuse our range with even more excitement. When we embark on these ventures, we collaborate with smaller roasting factories to produce one-of-a-kind, limited batches, supporting local businesses.
This exceptional Kenyan coffee offers an intense, clean, and complex flavour profile, thanks to its unique terroir and careful processing. Floral and citrus notes provide freshness, while the round body and long, vibrant aftertaste complete the experience.
On the back of our Beautiful Beans 25′ packaging, you’ll find a thought that reminds you that coffee isn’t just a habit – it’s a little break in a fast-paced world. Life is simple, and coffee is like a fleeting moment of magic. Stop for a moment, notice the subtle flavors, and let the calmness embrace you. Sometimes, a short pause is all it takes to rediscover the small joys of the day.
Daviwa Farm is located in one of Kenya’s most renowned coffee-growing regions, Githunguri in Kiambu County, where the natural conditions provide the ideal environment for coffee cultivation. The 16-hectare farm hosts 8,000 SL 28 trees that grow in volcanic, well-drained soils. The abundant rainfall and mild temperature fluctuations enhance the uniqueness of the growing area.
The coffee cherries are carefully hand-picked and processed the same day using the washed method. After fermentation, the coffee is washed and soaked several times before being dried on raised African beds to achieve the perfect moisture content. This meticulous processing ensures clean, bright flavour notes and the distinctive Kenyan profile.
SL 28 is an exceptional quality coffee variety that reflects the traditional flavor profile of Kenyan coffee: clean, vibrant, fruity, and complex. SL 28 is a hybrid created between the SL 34 and Ethiopian landrace varieties. The SL (Scott Agricultural Laboratories) coffee variety was first developed in Kenya, with the goal of improving the yield and quality of coffee beans.
Flavor Profile: SL 28 coffee is famous for its complex and clean flavor notes, characterized by citrus, floral, and fruity aromas. The coffee often features notes such as jasmine, orange blossom, black tea, and currant, making it particularly attractive for filter and espresso preparation methods.
Yield: SL 28 has a relatively lower yield compared to other coffee varieties, which contributes to its premium price range. Due to its tighter growth and specific environmental requirements, SL 28 is often cultivated in smaller quantities, but its quality is outstanding.
Processing: This variety is particularly sensitive to processing and environmental factors. Carefully harvested and processed SL 28 coffee preserves its clean, vibrant, and complex flavor profile. The washed (wet) processing method is often the best choice, as it highlights the coffee’s fruity and floral notes.
Coffee Growing Regions: SL 28 thrives best in Kenya’s higher-altitude, volcanic soil regions. Most premium SL 28 coffee is grown on farms in Nyeri, Kirinyaga, and Kiambu counties, where the cool climate and adequate rainfall help promote the growth of the trees.
Survival Resilience: SL 28 is somewhat more susceptible to diseases, such as coffee rust, compared to some other coffee varieties. Therefore, its cultivation requires ongoing attention. However, with proper care and expertise, it yields excellent results.
V60
Coffee: 20g
Water: 280g (90-92°C)
Grind: Medium-fine
Total Brew Time: 2:15 minutes
Pre-wet: 90g water, wait 20 seconds
Main Pour: 90g water at 50 seconds, then an additional 100g water at 1:30
Drain: Until 2:15 minutes
Espresso
Coffee: 18g
Yield: 40g
Time: 25-30 seconds
Pressure: 9 bar
Temperature: 93°C
AeroPress (Inverted)
Coffee: 18g
Water: 200g (80°C)
Grind: Medium-fine
Total Brew Time: 2:00 minutes
Method:
Place the AeroPress in the inverted position and add 18g of freshly ground coffee.
Start the timer and pour 50g of water at 80°C over the coffee.
At 0:10, gently stir three times in a forward-backward motion.
Between 0:15 and 0:30, pour another 150g of water at 80°C, using a total of 200g of water.
At 0:50, gently stir again three times.
At 1:00, place the wetted filter and lid on the AeroPress, then wait until 1:40.
At 1:40, flip the AeroPress and press slowly and evenly over 20 seconds, ensuring that the press finishes at 2:00 minutes.
The Tarrazú region of Costa Rica is one of the world’s most renowned coffee-growing areas. Its volcanic soil and high-altitude climate create ideal conditions for producing exceptional coffee. Thanks to the meticulous work of smallholder farmers and selective hand-picking, this lot offers an incredibly clean and balanced flavor profile. Bright citrus acidity is complemented by honeyed sweetness, almond, and red apple, with a smooth caramel finish tying it all together.
The Tarrazú region is often called the “Land of Saints,” as many of its towns are named after Catholic saints. This area is among Costa Rica’s most prestigious coffee-growing zones, where the combination of volcanic soil, high elevations (1,200–1,900m), and ideal climate allows coffee cherries to mature slowly. This slow maturation results in a more complex, rich flavor profile, where bright acidity and natural sweetness form a perfect harmony.
Tarrazú coffees are often labeled SHB (Strictly Hard Bean), signifying their high-altitude growth, which contributes to denser beans and deeper flavors. The region is predominantly home to smallholder farmers, who hand-pick the coffee and use precise processing techniques to ensure top quality.
Coffees from this region are known for their clean, well-balanced profiles, with notes of citrus, red fruits, honey, nuts, and caramel—all enhanced by Tarrazú’s unique terroir.
The Caturra and Catuai varieties are commonly found in the Tarrazú region, both belonging to the Bourbon genetic lineage, producing high-quality espresso.
A natural mutation of Bourbon, Caturra is a compact-growing variety that allows for denser planting and higher yields. Its flavor profile is defined by balanced acidity with citrus and nutty notes. Though it requires constant attention due to its susceptibility to coffee leaf rust, its exceptional quality makes it a favorite among farmers.
A hybrid of Caturra and Mundo Novo, Catuai is a low-growing variety that withstands strong winds and heavy rainfall—ideal for Costa Rica’s mountainous plantations. It is known for its bright acidity, full body, and complex fruit-forward flavors, which are further enhanced by Tarrazú’s high-altitude climate.
Costa Rica’s focus on high-quality Arabica coffee is no coincidence—in 1989, the government banned Robusta cultivation, reinforcing the country’s reputation for specialty coffee. The name “Catuai” means “very good water yield” in the Tupi-Guarani language, highlighting its resilience to heavy rainfall. Similarly, in Tupi-Guarani, “Mborayhu’ã Mbeju” translates to “charming beans”—just like the coffee cherries that hold a magical moment in every cup. This philosophy aligns perfectly with Hinewbeans, where every roast is crafted to create a unique experience—roasted for moments.
This espresso-roasted coffee is best suited for espresso and AeroPress, where its rich body and balanced acidity shine.
Espresso Recipe
Coffee: 18.5g
Yield: 40g
Brew Time: 26-28 sec
Pressure: 9 bar
Temperature: 90°C
AeroPress (Inverted) Recipe
Coffee: 18g
Water: 200g (85°C)
Grind Size: Medium-fine
Total Brew Time: 2:00 min
Instructions:
Set up your AeroPress in the inverted position.
Add 18g of freshly ground coffee.
Pour 50g of 85°C water over the coffee.
At 0:10, stir gently three times.
Between 0:15 and 0:30, pour the remaining 150g of water.
At 0:50, stir again three times.
At 1:00, attach the pre-wet filter and cap, then wait until 1:40.
At 1:40, flip the AeroPress and press down slowly over 20 seconds, aiming to finish by 2:00.
Origin: Costa Rica, Tarrazu
Method of roast: light roast
Variety: Caturra & Catuai
Process: Washed, long fermentation with yeast
Altitude: 1500m
SCA Score: 86
The Tarrazú region in Costa Rica is one of the most renowned coffee-growing areas in the world, where volcanic soil and high altitudes create ideal conditions for producing exceptional coffee. Thanks to the meticulous work of local smallholder farmers and selective hand-picking, this lot offers an exceptionally clean and balanced flavour profile. It is complemented by vibrant citrus acidity, honeyed sweetness, almond, and red apple notes, with subtle caramel undertones rounding off the finish.
The Tarrazú region is often referred to as the “Land of the Saints,” as many of its towns are named after Catholic saints. It is one of Costa Rica’s most famous coffee-growing regions, where volcanic soil, high altitudes (1,200-1,900m), and ideal climate conditions allow the coffee cherries to mature slowly. This results in a richer, more complex flavour profile with a harmonious balance of vibrant acidity and sweetness.
Tarrazú coffees are frequently labelled “SHB” (Strictly Hard Bean), which refers to the dense, high-quality beans grown at higher elevations, leading to deeper flavours. The region is mainly home to smallholder farmers who hand-pick the coffee cherries and employ precise processing techniques to ensure excellent quality.
Coffees from this region are known for their clean, well-balanced taste profiles. Common flavour notes include citrus fruits, red fruits, honey, nuts, and caramel, all enhanced by the unique terroir of the region.
The Caturra and Catuai varietals, both part of the Bourbon genetic line, are common in the Tarrazú region, producing exceptional quality coffee.
Caturra is a natural mutation of Bourbon, characterised by compact growth, allowing for denser planting and higher yields. Its flavour profile offers a balanced acidity, with citrus and nutty notes. While its cultivation requires constant attention, the quality is outstanding.
Catuai is a hybrid developed by crossing Caturra with Mundo Novo. It is low-growing and well-suited to resist strong winds and rainy climates. Catuai coffees are marked by vibrant acidity, full body, and complex fruity flavours, which are further accentuated by the altitude and microclimate of the Tarrazú region.
The popularity of Caturra and Catuai varietals in Costa Rica is no coincidence. In 1989, the government banned Robusta cultivation, helping the development of Arabica varieties and promoting global recognition of specialty coffees.
The name “Catuai” comes from the Tupi-Guarani language and means “very good yield,” which reflects its adaptability to the rainy climate. The phrase “Mborayhu’ã Mbeju” means “charming beans” – just like the coffee beans that hide a magical moment in every cup. This aligns with Hinewbeans’ mission: to create a unique experience with each cup.
This filter-roasted coffee is particularly well-suited for filter brewing, where its rich, clean flavours and vibrant acidity truly shine.
V60
Coffee: 15g
Water: 250g (93-94°C)
Grind Size: Medium
Total Brew Time: 2:30-3:00 minutes
Instructions:
Place 15g of medium ground filter-roasted coffee into the V60 filter.
Pour 30-40g of 93-94°C water over the coffee for the bloom.
At 0:30, pour in a further 210-220g of water in a circular motion to reach the full 250g.
Allow the coffee to drip fully through, so the total brew time is around 2:30-3:00 minutes.
Aeropress (Inverse)
Coffee: 18g
Water: 220g (85-90°C)
Grind Size: Medium-fine
Total Brew Time: 2:15 minutes
Instructions:
Place the AeroPress in an inverted position.
Add 18g of medium-fine ground coffee
Pour 50g of 85-90°C water over the coffee to start the bloom (0:00-0:10).
At 0:10, pour in an additional 100g of water, then stir three times
At 0:45, pour another 70g of water to ensure proper flow.
At 1:15, stir again three times.
At 1:30, attach the pre-wet filter and lid, then wait until 1:45.
At 1:45, flip the AeroPress and slowly press out the coffee over 20 seconds, ensuring that the press is completed by 2:15.
French Press
Coffee: 22g
Water: 350g (93°C)
Grind Size: Medium-coarse (similar to sea salt, slightly coarser than bread crumbs)
Total Brew Time: 4:00 minutes
Instructions:
Start by grinding the coffee to a medium-coarse texture (use a high-quality grinder for even consistency).
Pre-warm the French Press with hot water to prepare it.
Add the 22g of ground coffee to the French Press
Pour 70g of 93°C water over the coffee for blooming and let it sit for 30 seconds
After blooming, pour in the remaining 280g of water, ensuring an even pour.
Let the coffee steep for 3:30 minutes without stirring.
After the steeping time, press the coffee slowly and evenly.
Serve immediately after the 4:00-minute brew time.
Origin: Costa Rica, Tarrazu
Method of roast: light roast
Variety: Caturra & Catuai
Process: Washed, long fermentation with yeast
Altitude: 1500m
SCA Score: 86
This distinguished Brazilian lot originates from carefully selected coffee cherries grown in the Serra Negra region, processed using the natural (dry) method. This approach imparts a rich, sweet cup profile with pronounced milk chocolate, roasted nut, and caramel notes, complemented by a silky, balanced mouthfeel. The medium roast preserves the bean’s inherent qualities, resulting in a well-rounded espresso that also performs beautifully in milk-based beverages.
Because coffee is more than just a beverage — it’s an experience best enjoyed together. Shared over meaningful conversation, coffee becomes a ritual of connection. Friendly Beans is a celebration of those simple pleasures: a great cup, good company, and the stillness to savour the moment.
The Bourbon and Catuai cultivars are two of Brazil’s most renowned Arabica varieties, prized for their complex sweetness and refined texture.Bourbon is a heritage variety known for its elegant acidity, rounded body, and deep caramel and fruit-driven notes.
Catuai, a hybrid of Bourbon and Mundo Novo, is widely cultivated for its resilience and cup profile often marked by nutty, chocolatey, and gently spiced undertones.
This coffee is naturally processed, meaning the cherries are dried whole in the sun, allowing sugars and fruit compounds from the mucilage to infuse the seed. The result is a full-bodied, fruit-forward cup, often with enhanced sweetness and notes of dried fruit, tropical flavours, and caramelised sugars.
In Brazil’s dry climate and consistent sunshine, this method thrives. Cherries are regularly turned on raised African-style beds or concrete patios to ensure even drying and prevent over-fermentation — a critical step in preserving clarity and balance in the cup.
Located in the state of São Paulo, Serra Negra (Portuguese for “Black Mountain”) is a lesser-known yet increasingly respected region in Brazil’s specialty coffee landscape. Its volcanic soils, stable climate, and rolling altitudes between 750–1100m create optimal conditions for cultivating high-quality Arabica.
While not as elevated as traditional high-altitude growing regions, the area benefits from a diurnal temperature range — warm days and cool nights — that allows cherries to ripen slowly, concentrating sugars and flavour compounds.
The volcanic soil, rich in minerals and well-draining, contributes to the coffee’s signature profile of chocolate, nut, and subtle citrus notes. Locals affectionately describe these coffees as “docinhos” — or little sweets — for their inherent sweetness and velvety body.
Though the region was originally famed for its mineral springs and spa culture in the 19th century, coffee cultivation has flourished since the early 20th century, as the land proved ideal for specialty production.
Most farms remain family-owned, combining traditional agricultural knowledge with environmentally conscious practices, such as shade-grown coffee, reduced chemical input, and habitat conservation — supporting the region’s biodiversity while ensuring long-term soil and plant health.
Despite Brazil’s global reputation for volume-driven production, Serra Negra stands out for its emphasis on quality over quantity. Smallholder farms here are gaining recognition at national and international competitions, thanks to their distinctive cup profiles and dedication to craft.
Dose: 18g
Yield: 40g
Brew Time: 28–32 seconds
Pressure: 9 bar
Temperature: 93°C
AeroPress (Inverted Method)
Dose: 18g
Water: 200g at 85°C
Grind Size: Medium-fine
Total Brew Time: 2:00 minutes
Method:
Invert your AeroPress and add 18g of freshly ground coffee.
Start the timer and pour in 50g of 85°C water.
At 0:10, stir gently three times.
At 0:30, add a further 150g of water.
At 0:50, stir again gently.
At 1:00, secure the pre-wetted filter and cap.
At 1:40, flip the AeroPress and begin pressing, aiming to finish extraction by 2:00.
This Honduran coffee offers a rich flavour profile thanks to the unique terroir of the La Paz region and the expertise of Carlos Mejía. Alongside the creamy texture of milk chocolate, you’ll find delicate berry notes, with cooked blueberry and grape harmoniously complementing each other. A wine-like mild acidity and sugary sweetness balance the flavours perfectly.
Because coffee can be a momentary pause in our fast-paced world, a time when we truly focus on the present. Mindful Beans invites you to direct your full attention to the taste, aroma, and experience of the moment. Just as a cup of coffee deepens our senses, it helps us find calm amidst the daily noise. Coffee is not just an energy source, but a little ritual that reminds us to stop and fully appreciate the present moment.
Finca La Valentina, Carlos Mejía’s 25-hectare farm, provides exceptional conditions for coffee cultivation. On the farm, 23 hectares are dedicated to coffee, citrus fruits, and bananas. The coffee is carefully harvested when ripe, then undergoes three days of dry fermentation before being sun-dried for 12-15 days.
Carlos Mejía pays special attention to every step of the coffee processing, resulting in a clean, sweet, and rich flavor profile that shines through in every cup. The cool climate and ideal altitudes of the La Paz region ensure a slow ripening process, allowing the coffee beans to develop the best possible flavors.
Red Catuai is a Brazilian hybrid variety that originated from the cross between Caturra and Mundo Novo. The red cherries of Red Catuai are stable producers, well-suited to higher altitudes, and easy to harvest. Its flavor profile is rich with chocolate, nutty, and mildly spicy notes, along with medium acidity.
IHCAFE 90 is a hybrid developed by the Honduran Coffee Institute, a cross between Catimor and other local varieties. It has a strong growth habit and is resistant to coffee rust, making it ideal for tropical regions. Its flavor notes include fruity, floral, and mildly spicy characteristics, representing premium-quality coffee.
With a medium roast, this Honduran coffee is primarily recommended for black coffee enthusiasts, but it also works wonderfully with milk, such as in a latte or cappuccino, where the milk gently softens and balances the chocolatey and fruity notes of the coffee.
Espresso
Coffee: 18g
Yield: 40g
Time: 25-30 seconds
Pressure: 9 bar
Temperature: 93°C
V60
Coffee: 20g
Water: 280g (90-92°C)
Grind: Medium-coarse (since this is an espresso roast, this helps with proper flow)
Total brew time: 2:15 minutes
Instructions:
Place the 20g of medium-coarse ground espresso roast coffee into the filter.
Pour 90g of 90-92°C water over the coffee.
At 0:50, pour 90g of water, then pour an additional 100g of water at 1:30.
Let the coffee drip completely, for a total time of approximately 2:15 minutes.
Note: Since this is an espresso roast, the grind is coarser to prevent the water from flowing through too quickly and to ensure the flavors are more balanced and fuller. If the brew is too fast, try adjusting the grind to a finer setting.
AeroPress (Inverted)
Coffee: 18g
Water: 200g (80°C)
Grind: Medium-fine
Total brew time: 2:00 minutes
Instructions:
Place the AeroPress in the inverted position.
Add 18g of freshly ground coffee to the AeroPress.
Pour 50g of 80°C water over the coffee.
At 0:10, gently stir three times forward and back.
Between 0:15 and 0:30, pour an additional 150g of water to reach a total of 200g.
At 0:50, stir again gently three times.
At 1:00, place the wet filter and the lid on the AeroPress, then wait until 1:40.
At 1:40, flip the AeroPress and slowly press for 20 seconds, ensuring that the pressing finishes at 2:00.
Origin: Montecillos, La Paz
Method of roast: medium roast
Variety: Red Catuai & IHCAFE 90
Process: Anaerobic Natural
Altitude: 1100-1700m
SCA Score: 87
Poetic flavors, artistic aromas, and harmonious tasting notes. Our limited-edition, medium-roast African coffee specialty has even inspired Hungarian poet János Lackfi.
Forró örvény
Burundi,
kristálytengerbe lebukni.
Burundi,
Nyelveden illat, bőröndnyi.
Burundi,
kávé-mámortól berúgni,
Burundi,
körték zamata gurul ki,
Burundi,
zene-pokrócba bebújni,
Burundi,
forró örvényben aludni.
Origin: Burundi, Kayanza
Method of roast: medium roast
Variety: Red Bourbon
Process: Honey
Altitude: 1700-1900m
SCA Score: 88
A Brazilian Arabica blend from the Minas Gerais region, combining varieties such as Bourbon, Yellow Bourbon, Catuai, Maragogype, and Typica. This naturally processed, medium roasted coffee highlights notes of milk chocolate, nuts, and raisins when brewed as an espresso.
Coffee is not just a drink; it’s a source of energy and inspiration. Powerful Beans is for those who savor the moment—whether it’s for work, creativity, or a quiet morning at home. This coffee is not loud but confident. Rich, concentrated, full-bodied— it provides the strength you need when you need it most.
Origin: Brazília, Minas Gerais
Brazil, as the world’s largest coffee producer, excels not only in quantity but also in quality. The Minas Gerais region is particularly renowned for its well-balanced, sweet, low-acid Arabica coffees, which are flagship varieties in the Brazilian coffee industry.
The coffee-growing areas of Minas Gerais lie at altitudes between 800 and 1200 meters, where the hilly, volcanic soil and unique climate exert a special influence on the flavor profile of the coffee cherries. The alternating warmth of the day and coolness of the night provide the perfect environment for slow maturation, leading to denser, more flavorful cherries. The stability of the climate and low humidity are also favorable for natural processing methods, which enhance fruity, chocolaty, and caramel notes in the finished coffee.
Aside from coffee, Minas Gerais is also known for its mountainous natural beauty and mining heritage, making it one of Brazil’s key treasure troves. Uniquely, many coffee farms in this region focus on preserving the natural environment, with more and more adopting sustainable, organic, and shade-grown farming methods.
This blend is a true rarity, as it incorporates no less than seven distinct Arabica varietals. This genetic diversity is not just a technical curiosity – it is reflected in the layered, complex, yet harmonious flavor profile of the cup.
Maragogype beans can be up to two or three times larger than a typical Arabica bean – hence the nickname “elephant beans.”
The Yellow Bourbon variety is rare and known for its high natural sugar content, contributing to the coffee’s sweetness.
The Catimor hybrid was bred to be resistant to leaf rust, facilitating more sustainable cultivation.
Processing: Natural (Dry)
This coffee follows the traditional Brazilian processing method: the coffee cherries are dried whole, with the fruit pulp left intact, either on African beds or concrete surfaces. This method allows the natural sugars in the fruit to slowly seep into the coffee bean, imparting a rich, fruity sweetness to the cup.
The result of natural processing: full-bodied, dense texture, with prominent sweetness and notes of chocolate, nuts, raisins, and subtle tropical fruit undertones.
Coffee: 18g
Yield: 36g
Brew Time: 25-30 seconds
Pressure: 9 bar
Temperature: 93°C
Coffee: 18g
Water: 200g (85°C)
Grind: Medium-fine
Total Brew Time: 2:30 minutes
Instructions:
Set the AeroPress to the inverted position and add 18g of freshly ground coffee.
Pour 50g of water at 85°C and let the coffee bloom. Stir gently after 10 seconds.
After 30 seconds, pour an additional 150g of 85°C water, bringing the total to 200g.
Stir again three times around the 50-second mark.
Place the wet filter on top, screw on the lid, and flip the AeroPress over.
Slowly press down over the next 20 seconds.
Coffee: 30g
Water: 500g (94°C)
Grind: Medium-coarse
Total Brew Time: 4 minutes
Instructions:
Add the coffee to the French Press and pour in 500g of water. Do not stir immediately, let the coffee bloom for 1 minute to allow the grounds to absorb the water.
After 1 minute, gently stir the coffee to ensure an even extraction.
Let the coffee steep for 4 minutes. The long brew time helps unlock the full flavor profile of the coffee.
After 4 minutes, place the filter on top and slowly, evenly press it down. Avoid pressing too hard – the goal is to leave the majority of the grounds in the filter, but not press too forcefully.
The gentle, slow press helps preserve the clarity and smooth texture of the coffee, minimizing excess oils and sediment in the cup.
Origin: Brazil, Minas Gerais
Variety: Bourbon, Yellow Bourbon, Catimor, Catuai, Maracaturra, Maragogype, Typica
Process: Natural
This rich and powerful blend combines 80% Brazilian Arabica coffee from the renowned Minas Gerais region and 20% Indian Robusta. The dark-roasted espresso blend marries the sweet, chocolatey notes of fine Arabica with the earthy, robust character of Indian Robusta, resulting in a dense, full-bodied, and complex espresso.
Because coffee is a shared experience that connects us. Together Beans invites us to enjoy life together, focusing on the present moment. Whether it’s a friendly conversation, a shared morning, or a moment where we enjoy the harmony of flavors and company, Together Beans reminds us that the best experiences are the ones we share.
As the world’s largest coffee producer, Brazil stands out not only in quantity but also in quality. The Minas Gerais region is famous for its sweet, low-acid Arabica coffee. The coffee plantations in the region, located between 800 and 1200 meters above sea level, benefit from warm days and cool nights, aiding the slow ripening of the coffee cherries. This ideal environment ensures that the coffee has a rich, full flavor. The coffee from this region is also unique for its volcanic soil and low humidity, which create optimal conditions to enhance chocolate, caramel, and fruity notes.
Indian coffee, predominantly grown in the Karnataka, Kerala, and Tamil Nadu regions, thrives in a unique, mountainous climate between 600 and 1200 meters above sea level. The combination of a humid climate and fertile soil provides the perfect conditions for coffee cherry development. The distinctive feature of Indian coffee is the blend of both Arabica and Robusta, producing a unique, full flavor profile that combines rich, spicy, earthy notes with chocolate and caramel undertones. Additionally, the monsoon processing method imparts a special earthy character, shaped by prolonged exposure to moisture during the monsoon season.
This blend combines the best Arabica varieties with a strong Robusta to create an intensely flavorful espresso.
Monsoon Processing: Indian coffee is processed using the monsoon method, where the coffee is exposed to the humid, salty monsoon winds, imparting a unique spicy, earthy flavor to the coffee.
Robusta Impact: The addition of Robusta provides a dense, robust body, contributing to a rich crema and a higher caffeine content.
Biodiversity Focus: Many coffee plantations in the Indian highlands focus on preserving biodiversity and pay close attention to harmonious coexistence with local wildlife and plant life.
80% of the blend is made using dry processing, where the coffee cherries are dried with their fruit flesh intact. This allows the natural sugars in the fruit to seep into the coffee beans, lending the drink a rich, fruity sweetness. The Indian coffee undergoes monsoon processing, adding a spicy, earthy character that perfectly complements the blend.
The combination of natural and monsoon processing results in a coffee with a full, dense body, pronounced sweetness, and chocolatey, nutty, raisin-like, and lightly tropical fruity notes.
Espresso
Coffee: 19g
Yield: 38g
Time: 28-32 seconds
Pressure: 9 bar
Temperature: 94°C
Origin: Brazil, Minas Gerais (80%), India (20%)
Method of roast: dark roast
Variety: Bourbon, Yellow Bourbon, Catimor, Catuai, Maracaturra, Maragogype, Typica, Robusta
Process: Natural (80%), Monsoon (20%)
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