Some of the most limited coffee in the world can be found in our roast-to-order menu. In order to compensate for the very high cost of green coffee, we think that roasting smaller amounts to order will be of interest to many in the coffee community.

Each pack contains 40-45g of coffee. These coffees are roasted on our Ikawa micro-roaster. We roast 50g of green coffee for each order and hand sort the beans to remove any roast defects. This results in a varying amount of coffee in each bag.

Brewing Tips: Since these are roasted on a small roaster, we recommend brewing this coffee within 4 weeks of the roast date. Try grinding a little bit finer than usual, and tighten up your usual ratio. For example, if you generally do 1:16, try 1:15 as your starting point.

Current options:

1. Colombia - Granja La Esperanza - Napoleon Gesha - Anaerobic Natural Produced by Granja La Eperanza and grown at Las Margaritas farm.  This coffee was fermented in an anaerobic condition for 7 days.  Coffee cherries are collected at the indicated maturation stage, known as “grape type”. After fermentation, the coffee is dried in silo to dehydrate the cherries for about 24 hours at an average temperature of 37°C. Later the cherries are move to a parabolic sun dryer for about 20 days. Coffee is left in a temperature control warehouse in a temperature between 18°C – 19°C. Aroma: Plum, rum, tropical fruit. Tasting Notes: Ripe plum, pineapple, Mangoesteen, Jasmine, Lilac, Dark chocolate liquor, rum Aftertaste: brown sugar, honey, sticky and lingering sweet finish

2. Panama - Finca Deborah - Afterglow - Natural - 2020 Harvest. Produced by Jamison Savage. This coffee has won many prizes and has a prestigious reputation. These Geisha cherries went through a traditional natural processing technique. Tasting Notes: Apricot, mango juice, blueblerry, fig, orange blossom floral, milk chocolate syrup, jasmine,  orange, raspberry, sticky and very sweet.

3. Colombia - La Palma y El Tucan (LPET) Anaerobic Natural JAVA lot 453. Grown in the prestigious Estate & Varietals program of the main LPET farm at 1800 masl, this gesha coffee were picked by the elite picker squad which picks only the ripest coffee cherry. The coffee was fermented for 87 hours in an anaerobic condition in dark plastic tanks and then dried for 25 days on raised beds and 24 hours in a mechanical silo.
Tasting notes:  Mixed Floral | Grape | Banana Liqueur | Pina Colada | Cacao Nibs  - Juicy and long sweet finish

4. Colombia - Granja La Esperanza - Potosi SL-34 Anaerobic Natural.
Funky, intense, super juicy, and a little polarizing. This coffee is a Kenyan variety grown in Colombia the the prestigious finca Potosi. This particular harvest was the 2nd ever harvest of SL-34 at Potosi. It undergoes 150 hours whole cherry anaerobic fermentation in a seal plastic barrels, and then mechanically silo dried for 20 hours before continue drying on a covered patio for 12 days.
Tasting notes: Pineapple Juice | Bubblegum | Violet | Blueberry Wine | Funky | A bit of savory spice