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Pinarello 賓納里歐配方

Sold Out RM700.00 MYR

橙子。烤核桃。黑巧克力回甘
Orange. Roasted Walnut. Chocolate finish

About this coffee :

「賓納里歐」是北義烘焙風格的配方咖啡豆。

入口時會先品飲到柔和的果酸、圓潤厚實口感，以及綿長而豐富的柑橘堅果可可調餘韻。無論飲用義式濃縮、製作美式咖啡，或者搭配牛奶調製都有不同的風味展現。

此款配方咖啡是受達文西咖啡最受歡迎的其中一款咖啡豆。

「賓納里歐配方」於2013年送往義大利協會 ICT (International Coffee Tasting) 大賽榮獲金獎榮耀，相信您一定會喜歡！

Pinarello is an espresso blend formulated in the style of Northern Italian roasting. On the first sip, you will taste soft fruitiness, round and thick mouthfeel, and long rich chocolate finish. Whether drinking espresso, making American coffee, or mixing with milk, it has different characteristics.

This espresso blend coffee is one of the bestselling coffee beans by DaVinci Coffee. The Pinarello was sent to the Italian Association ICT (International Coffee Tasting) competition in 2013 and won the gold medal.

This coffee is tangy & makes a very sweet espresso, with hints of floral surrounding your palate & a roasted walnut chocolate long finish. Very enjoyable cup of coffee!

Brewing Recipe :

Espresso
Brewing ratio	1 : 2-2.5
Ground coffee	17g
Espresso output	36g-45g
Brew time	28-35 seconds

Roast Level	Northern Italian Roast
Roast Date	25th of March 三月二十五號

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Purveyor

RM180.00 MYR RM320.00 MYR

Tasting Notes:

牛奶巧克力、焦糖、肉桂。
Milk Chocolate. Caramel. Cinnamon.

Indonesia Sumatra Mandheling Triple Pick G1
Colombia Supremo

About this coffee:

這是非常厚實和甜美的咖啡。第一次品嚐時，您會從印度尼西亞的蘇門答臘曼特寧得到柔滑的牛奶巧克力和焦糖甜味。哥倫比亞給於肉桂和香料的尾韻。它可以與牛奶完美搭配，製成可口的拿鐵咖啡。沒什麼花哨，它是穩定而舒適的咖啡，非常適合您每天早上喝咖啡！

This is medium bold coffee and very sweet cup. On the first sip, you get silky milk chocolate and caramel sweetness from Indonesia Sumatra Mandheling. The Colombian gives a good cinnamon and spices aftertaste. It pairs perfectly well with milk and makes a flavourful latte. Nothing fancy, it's steady and comfort cup, perfect for your morning coffee every day! beam

Brewing Recipe :

Espresso
Brewing ratio	1 : 1.8
Ground coffee	18g
Espresso output	32g
Brew time	28-32 seconds

Filter
Brewing ratio	1 : 15
Ground coffee	25g
Total water	350ml
Water temperature	93ºc
Brew time	2-2.30 minutes

Roast Level	Medium Dark Roast
Roast Date	15th of May 五月十五號

50g & 250g pack ships within 1-2 working days

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Rufous Blend

Sold Out RM450.00 MYR

李子。杏仁。巧克力。蜜糖。
Plum. Almond. Chocolate. Honey.

About this coffee :

精選自中南美洲及非洲的五個產國。整體調性甜美，具有豐富的水果風味與柔和果酸，中段成堅果風味，尾韻帶有巧克力及蜂蜜甜感。

Selected from five producing countries in Central and South America together with Africa. The overall tone is sweet, with rich fruity flavours and soft juicy acidity. The middle section has a lovely almond nuttiness, and finish with a classic chocolate and honey sweetness.

Brewing Recipe :

Espresso
Brewing ratio	1 : 1.3
Ground coffee	20g
Espresso output	26g
Brew time	22-25 seconds

Filter
Brewing ratio	1 : 15
Ground coffee	16g
Total water	235ml
Water temperature	89ºc
Brew time	1.40 minutes

Roast Level	Medium Roast
Roast Date	31st of May 五月三十一號

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Rwanda Mahembe #2 盧安達瑪荷比處理廠

Sold Out RM550.00 MYR

甜檸檬, 李子, 黑醋栗, 烏龍茶, 黑糖風味
Sweet Lemon. Blackcurrant. Plum. Brown Sugar.

Variety	Red Bourbon
Processing	Washed
Region	Nyamasheke
Altitude	1900masl
Roast Level	Light Roast

About this coffee :

Mahembe 是一個私人擁有的處理廠，由 Justin Musabyimana 擁有，他也種植自己的咖啡。賈斯汀在當地長大，搬家一段時間後，決定回家投資社區，在他父親的咖啡種植園建造濕磨坊。

他擁有自己的 8 公頃農場，並從周圍的小農那裡購買咖啡果。這個地區不像盧安達其他地區那樣以優質咖啡而聞名，但海拔很高，越來越多的農民在高海拔地區種植咖啡。

盧安達整個季節的大部分時間氣候都比較涼爽，這有助於控制發酵過程。 Penagos Eco 碎漿機可去除皮膚、果肉和 70% 的粘膜。然後將咖啡乾髮酵 10-12 小時。在此之後，咖啡豆被分級並在通道中清洗，根據密度分為兩個等級，然後在水箱中的清水中浸泡 16 小時。

豆子最初被帶到陰涼處的預乾燥台上，當豆子還濕的時候，這裡進行了大量的手工分類，因為此時更容易看到缺陷。豆子在非洲乾燥床上乾燥長達 21 天，在此期間，豆子在一天中最熱的時間、晚上和下雨的任何時候都被遮光網覆蓋。 Mahembe 用咖啡漿製作有機肥料。

這款盧安達咖啡超級乾淨多汁。甜檸檬、黑醋栗和李子令人愉悅的果香，以紅糖甜感很長餘韻。

Mahembe is a privately owned washing station, owned by Justin Musabyimana who also grows his own coffee. Justin grew up in the local area and, after moving away for some time, decided to come back home and invest in the community by building a wet mill on his father’s coffee plantation.

He has an 8-hectare farm of his own and buys cherries from the surrounding smallholders. This area is not as well known for quality coffees as some other parts of Rwanda but has great altitudes and an increasing number of farmers growing coffee at the higher altitudes.

The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. A Penagos Eco Pulper removes the skin, pulp and 70% of the mucilage. The coffee is then dry fermented for 10-12 hours. After this the parchment is graded and washed in channels, it is separated into two grades based on density before being soaked under clean water in tanks for 16 hours.

The parchment is initially taken to pre-drying tables, which are under shade, and where, while the parchment is still wet, a lot of hand sorting is done as it is much easier to see defects at this point. The parchment is dried on African drying beds for up to 21 days, during which time the parchment is covered by a shade net during the hottest hours of the day, at night, and anytime it rains. Mahembe makes organic fertiliser from the coffee pulp.

This Rwanda coffee is super clean & juicy. The delightful vibrancy of sweet lemon, blackcurrant & plum fruitiness, finishes with brown sugar sweet aftertaste.

Brewing Recipe :

Filter
Brewing ratio	1 : 15
Ground coffee	16g
Total water	235ml
Water temperature	91ºc
Brew time	1.40 minutes

Roast Date

31st of May 五月三十一號

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Rwanda Nyaruguru Fugi Experiment Intango 100HRS 盧安達亞魯古魯富士處理廠日曬處理 100 小時特殊陶甕 (Intango)發酵實驗批次

Sold Out RM450.00 MYR

哈密瓜、楊桃汁、鳳梨、烏梅、麥芽
Cantaloupe. Carambola Juice. Pineapple. Ebony. Malt.

Variety	Bourbon
Processing	Anaerobic Natural
Region	Nyaruguru District
Altitude	1800 masl
Roast Level	Light Roast

About this coffee :

自 2017 年以來，出於對咖啡的全心全意和熱愛，他一直在處理全洗、日曬和蜜處理。基伍湖岸邊的位置帶來微風和柔和的陽光，非常適合均勻冷卻和乾燥咖啡豆。通過與步行或騎自行車將櫻桃帶到清洗站的 1,500 名當地小農密切合作，這裡生產了一些出色而濃郁的水洗、蜂蜜和日曬咖啡。布戈伊洗滌站80%的工人是女性。

Emmanuel 也在試驗厭氧處理。杯子外形因條件而異。水洗處理創造出更生動的杯子輪廓，而日曬則更加強烈的香氣。咖啡發酵 100 小時後，將咖啡豆鋪在乾燥床上，每兩小時翻轉一次。在最初的五天內，豆子通過避免陽光直射而慢慢乾燥。

結果，您將獲得具有清爽口感的超級果味咖啡。大量哈密瓜、楊桃和菠蘿多汁的果香，以麥芽甜度餘韻。適合下午慢慢享用一杯清甜的咖啡。

Bugoyi Washing Station is located in Rutsiro District. With full dedication and love for his coffee, he has been processing fully washed, naturals and honeys since 2017. The location on the shore of Lake Kivu brings a light breeze and soft sunlight, ideal for cooling and drying the beans evenly. In close collaboration with 1,500 local smallholder farmers who bring their cherries to the washing station on foot or by bicycle, some outstanding and full-bodied washed, honeys and naturals are produced here. 80% of the workers at Bugoyi Washing Station are women.

Emmanuel is also experimenting with anaerobic processing. The cup profile differs depending on the conditions. Wet processing creates a livelier cup profile, while dry processing is more intense. After the coffee is fermented for 100 hours, the beans are spread on drying beds and turned every two hours. The beans are dried slowly by being protected from direct sunlight during the first five days.

As a result, you'll get a super fruity coffee with a refreshing mouthfeel. Lots of cantaloupes, carambola & pineapple juicy notes, finish with a malty sweet finish. A lovely coffee to enjoy in the afternoon.

Brewing Recipe :

Filter
Brewing ratio	1 : 15
Ground coffee	20g
Total water	225ml
Water temperature	92ºc
Brew time	2.30 minutes

Roast Date

18th of January 一月十八號

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Rwanda Wakanda A1 盧安達 Wakanda A1

Sold Out RM380.00 MYR

黑巧克力、蜂蜜、葡萄乾
Dark Chocolate. Honey. Raisin.

Variety	Red Bourbon
Processing	Fully Washed
Altitude	1700-2100masl
Region	Lake Kivu
Roast Level	Dark Roast
Tasting Notes	Dark chocolate, honey sweetness, raisin, black tea finish
Quantity	250g

About this coffee:

咖啡豆以電影《黑豹》中虛構的非洲國家命名，讓我們想起盧安達。作為東非發展最快的國家之一，它駕馭發展之風的決心體現了其堅韌不拔的精神。

“Wakanda”咖啡櫻桃生長在海拔 1700 到 2100 呎之間。收集後，咖啡果在浮槽中被水漂浮，然後通過 Mckinnon 圓盤碎漿機，然後轉移到發酵槽，在那裡進行 14 小時的干發酵。然後通過足夠的清潔水在密度分級通道中對咖啡進行分類，在那裡我們按照 A、B 和 C 三種品質對咖啡進行分類。

這些不同的品質被單獨移動，在預乾燥台再次分類，然後轉移到非洲高架床上乾燥 16 到 20 天。乾燥後，這些咖啡豆會保存完好，等待時間去殼並由經驗豐富的女性進行分類，然後再裝入 Grainpro 和黃麻袋中出口。在這整個過程中，在清洗站接收咖啡果後，通過不知疲倦地分揀和漂浮，然後將豆子放在高架床上，故意避免令人擔憂的馬鈴薯瑕疵。此批次僅由 A 級 - 高品質咖啡豆組成。

今天，盧安達號稱是東非令人興奮的咖啡的最大來源地之一。極其肥沃的基伍湖地區提供了一些最美味、最精緻和最複雜的咖啡。我們慶祝他們對進步和轉型之旅的堅定奉獻！為此，我們說 URAKOZE（用基尼亞盧旺達語表示感謝——盧安達的官方語言）。

這濃縮咖啡深焙咖啡可製成柔滑厚實的咖啡。喝第一口時，你會得到一個香濃 72% 黑巧克力味，蜂蜜和葡萄乾粘稠的甜感。早上喝一杯拿鐵卡布奇諾的不錯選擇。

Named after the imaginary African nation that features in the movie, 'Black Panther', the coffee bean reminds us of Rwanda. One of the fastest developing East African nations, its resolve to ride on the winds of development are reflective of its resilient spirit.

The “Wakanda” coffee cherries are grown at altitudes ranging from between 1700 and 2100 masl. Once collected, the cherries are floated by water in the floating tanks before passing through a Mckinnon disc pulper and then transferred to fermentation tanks where they undergo 14 hours of dry fermentation. The coffee is then sorted in density grading channels by enough clean water where we do separate coffees by three qualities is Grade A, B and C.

Those different qualities are moved separately to be sorted again at the pre-drying tables and then transferred to raised African beds to dry for 16 to 20 days. When dried, these coffees are well kept and wait for time to be hulled and being sorted by experienced women before being packed in Grainpro and Jute bags for export. During this entire process, there is deliberate effort to avoid the feared potato defect by tirelessly sorting and floating the cherries after receiving them at the washing station and later the beans on the raised beds. This lot is composed of Grade A only - high quality dense coffee.

Today, Rwanda boasts to be one of the biggest sources of exciting coffees in East Africa. The exceptionally fertile Lake Kivu region offers some of the most flavourful, delicate and complex coffee profiles. We celebrate their unwavering dedication to progress and journey to transformation! And for this, we say URAKOZE (THANK YOU in Kinyarwanda - Rwanda’s official language).

This espresso dark roast coffee makes a bold smooth cuppa. You'll get a lovely 72% dark chocolate note on the first sip, honey & raisin sticky sweetness finish. A nice pick for a latte cappuccino in the morning.

Brewing Recipe :

Espresso
Brewing ratio	1 : 1.2
Ground coffee	20g
Espresso output	24g
Brew time	28-33 seconds

Filter
Brewing ratio	1 : 11
Ground coffee	20g
Total water	210ml
Water temperature	93ºc
Brew time	2-3 minutes

Roast Date

7th of November 十一月七號

50g, 250g pack ships in 1-2 working days
1kg pack roast to order, ships in 3-5 working days

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Shipper Blend

Sold Out RM320.00 MYR

Tasting Notes:

黑巧克力、蔗糖、白木蘭
Dark cocoa. Sugarcane. White magnolia.

Brazil Santos 巴西
Guatemala Antigua 瓜地馬拉
Tanzania AB 坦桑尼亞

About this coffee:

Shipper Blend 是 BEAM 和豆運人的協作綜合咖啡。在第一口您會品嚐到順滑的黑巧克力和中度濃郁的巴西香氣。坦桑尼亞以蔗糖淡淡的甜感，並以瓜地馬拉的精緻花香尾韻。在搭配牛奶時帶有美麗的木蘭花香氣。這是一個平滑易喝的咖啡，絕對是作為您每天的第一杯早晨咖啡！

The Shipper Blend is a collaborative coffee blend between BEAM and Bean Shipper. On the first sip, you get the smooth dark chocolate and medium bodied Brazil emerge. Tanzania rounds off with a lovely sugarcane light sweetness, finish with a delicate floral quality of Guatemala. On milk, it's a beautiful and syrupy magnolia sweetness cup of coffee. This is a smooth and easy drinking coffee, definitely great to kickstart as your first morning coffee of the day!