Brazil Primavera Chapada De Minas 巴西 春天莊園

Sold Out RM300.00 MYR

巧克力、 焦糖、 堅果、 橙子
Chocolate. Caramel. Nutty. Orange. 

About this coffee :

Fazenda Primavera位於米納斯吉萊斯州安傑蘭迪亞市。 農場的海拔高度在1000到1050馬氏之間，這促進了特種咖啡的種植。

氣候也提供了有利條件，年平均氣溫在20至24°C之間，降水量為1,000至1,300 mm。 Fazenda Primavera擁有最先進的設施，包括24,000平方米的干燥露台，14個電動干燥機以及用於處理完全洗滌的咖啡的設備。

這種咖啡製成豐富口感的咖啡，很容易搭配牛奶。 您會得到焦糖巧克力和杏仁堅果味，一杯天鵝絨般的咖啡。

Fazenda Primavera is located in the municipality of Angelândia, Minas Gerais. The farm altitude is between 1000 to 1050 masl, which promotes the cultivation of specialty coffee.

The climate also provides favorable conditions with average temperatures between 20 and 24 °C annually and precipitation of 1,000 to 1,300 mm. Fazenda Primavera has state of the art installations including a 24,000 m² drying patio, 14 electric dryers, and equipment for processing fully washed coffees.

This coffee makes a bold and pungent cup that easily punch through milk. You'll get caramel chocolate and almond nutty note, a velvety cup of coffee. 

Brewing Recipe : 

200g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Brazil Sitio Mae Da Providencia

Sold Out RM350.00 MYR

紅櫻桃、65%黑巧克力、花生糖
Red cherries. 65% dark chocolate. Peanut Candy.

About this coffee :

眾所周知，Sitio Mae Da Providencia是由Edenilson Da Carvalho繼承的，該農場的咖啡種植面積從7公頃擴大到目前的87公頃紅色和黃色Catuai。

Edenilson高度關注質量。為此，該農場僅使用經過認證且健康的苗木進行翻新活動，所有這些均經過基因改造並在該地區進行了測試。他監督著種植的各個方面，以確保每棵幼苗都能在生命中獲得最佳的開始。

保持成熟咖啡豆的選擇性收穫，使用優質水清洗咖啡豆，對乾燥程序進行良好的處理以及在高精胺中保留足夠的時間是保持咖啡品質和特性的基本因素。

他在耕作方式中採用了有機方法，他們認為這不僅對土地有益，而且對同事和喝咖啡的人們的健康也有好處。

這中度濃郁的咖啡使您可以輕鬆自如地喝一杯。散發經典巴西風味的黑巧克力和蜜餞花生，以及可愛的紅櫻桃香氣，令人著迷。

Sitio Mae Da Providencia was inherited by Edenilson Da Carvalho, as he is widely known, has expanded the farm’s area under coffee from seven hectares to its current 87 hectares of Red and Yellow Catuai.

Edenilson is highly concerned with quality. To this end, the farm uses only certified and healthy nursery trees for renovation activities, all of which are genetically adapted and tested for the region. He oversees all aspects of planting to ensure that each seedling gets an optimal start in life.

Selective harvesting of ripe beans, the use of good quality water to wash the beans, good handling of drying procedures and sufficient resting time in pergamino are among the basic factors to maintain the quality and characteristics of coffees.

He uses an organic approach in its farming practices, they believe is good not only for the land but also for the health of his colleagues and the people drinking his coffee.

This medium bodied coffee makes a smooth and easy drinking cup. With classic Brazilian notes of dark chocolate & candied peanuts, and lovely red cherries aromatics that make a mesmerising cup of coffee.

Brewing Recipe : 

Brazil Sitio Nascente das Aguas 巴西 納許特地塊

Sold Out RM400.00 MYR

櫻桃、葡萄乾、玄米茶
Cherry. Raisin. Genmaicha

About this coffee :

1960 年代，何塞·安東尼奧·帕斯蒂 (José Antonio Pasti) 的父親繼承了聖埃斯皮里圖 (Espirito Santo) 地區的一小塊土地，從此開始了全家人對咖啡生產的迷戀。 何塞在咖啡農場長大，幫助他的父親完成一些小任務，並逐漸熟悉如何有效地管理種植園。 隨著年齡的增長，他開始在鄰近的農場工作，獲得了最終管理自己的農場所需的廣泛經驗。 這發生在 1981 年，當時 José 的父親將他的土地分給他的孩子們，José 繼承了後來成為 Sitio Nascentes 的土地。

該批次採用日曬處理，將櫻桃整體曬乾 2-3 週。 這可以更清晰地展示聖埃斯皮里圖的風土，展示新鮮的櫻桃水果特徵和強烈的葡萄乾粘稠甜感，然後是有趣的玄米茶單寧餘韻。

José Antonio Pasti’s father started the family’s fascination with coffee production when he inherited a small plot of land in the Espirito Santo region in the 1960’s. José grew up on the coffee farm, helping his father with small tasks and slowly becoming more familiar with what it takes to effectively manage a plantation.

As he grew older, he started taking on work on neighbouring farms, gaining the breadth of experience he required to eventually manage his own. This happened in 1981, when José’s father split his land between his children and José inherited the land that became Sitio Nascentes. 

This lot is processed using the natural process, where cherries are sundried in whole for 2-3 weeks. This allows a clearer representation of the Espirito Santo terroir, showcasing a fresh cherry fruit character and intense raisin sticky sweetness, followed by an interesting tannic finish of genmaicha.

Brewing Recipe : 

Brazil Sul De Minas

Sold Out

巧克力。 蘋果。 紅漿果。
Chocolate. Apple. Red Berries

About this coffee:

The micro-region of Carmo De Minas near the town of Carmo is part of the sub-region of Serra da Mantiqueira, Sul de Minas. Here the fertile volcanic soil, high altitudes, and predominant sunlight lend a distinctive terroir to the coffee, making it a top competitor in coffee quality competitions such as the Cup of Excellence awards.

As coffee producers began focusing on quality over quantity something relatively rare in Brazil, they increased processing infrastructures collectively and individually and began cultivating higher quality coffee varieties which, though yielding less per tree, reward with excellence in flavour and intensity.

This coffee is great on espresso or as strong filter, medium-full bodied cup with lots of chocolate, apple juicy mouthfeel & berries like fruitiness. A wonderful coffee to start the day.

Brewing Recipe : 

50g & 250g pack ships within 1-2 working days
1kg pack fresh roast to order, ships within 3-5 working days from Malaysia, an additional shipping fee applies.

Burundi Kayanza Yandaro CWS FW15+ 蒲隆地 言太郎處理廠FW15+ 水洗

Sold Out RM420.00 MYR

糖炒栗子、甜杏仁、焦糖、奶油、蜜餞
Roasted Chestnuts. Sweet Almond. Caramel. Creamy. Candied fruit.

About this coffee :

Yandaro 咖啡處理廠 (CWS) 建於 1980 年代中期，當時世界銀行和其他合作夥伴對蒲隆地咖啡進行了一輪重大投資。在此期間，全國各地建造了 130 多個最先進的咖啡處理設施。由於這些投資，蒲隆地成為非洲設備最完善的咖啡生產國之一，使其處於生產高品質咖啡的有利位置。

Yandaro 作為卓越咖啡生產商的優勢在 2012 年布隆迪卓越杯比賽。期間得到了突出體現。那一年，該電台贏得了“總統”稱號，這意味著它以 90+ 的分數結束了比賽。該站從周圍的微型種植園收集咖啡果，每個種植園管理著不超過 600 株置於自然遮蔭下的咖啡樹。

這中焙咖啡口感柔滑順口，您會立即感受到烤栗子和杏仁的堅果香氣、焦糖粘稠的甜度，並帶有一絲蜜餞果香。我們早上期待的一杯很棒的咖啡。

The Yandaro coffee washing station (CWS) was built in the mid 1980s during a major round of investment made by the World Bank and other partners into Burundi’s coffee. This period saw the construction of +130 state-of-the-art coffee washing facilities all throughout the country. As a result of these investments, Burundi is one of Africa’s best-equipped coffee producing countries making it well positioned to produce high quality coffee.

Yandaro’s merits as a producer of exceptional coffee were highlighted during the 2012 Prestige Cup, Burundi’s pre-cursor to its Cup of Excellence competitions. That year the station won a “Presidential” placing meaning it ended the competition with a 90+ score. The station collects the cherries from surrounding micro plantations, each of which manages no more than 600 coffee plants that are placed under natural shade.

This medium roast coffee is creamy and velvety texture. You'll instantly get the roasted chestnut & almond nuttiness, caramel sticky sweetness with a hint of candied fruity finish. A great coffee that we look forward to in the morning.

Brewing Recipe : 

Burundi Nini Longmiles

Sold Out RM450.00 MYR

藍莓。 李子。 巧克力。
Blueberry. Plum. Chocolate.

About this coffee :

Founded by Ben and Kristy Carlson, Long Miles Coffee was born in the lush coffee producing country of Burundi, East Africa. Poor farming practices kept farmers in poverty. Longmiles saw an opportunity to improve people’s lives by improving the quality of the coffee they produced. While dreaming of great coffee and a better future for farmers, we built our first washing station (or wet mill) in 2013.

Nini is the name of the central washing station located in Kayanza Province, Northern Burundi. It is managed by Jean-Clement Birabereye - a 15-year coffee veteran, who oversaw the construction of the washing station back in 2008.

The station processes coffee from approximately 3,400 smallholder farmers, who cultivate coffee on the hillsides that surround Kayanza, at elevations of up to 1,950 masl. 

Nini has become highly regarded for its consistently clean and complex coffees. It's due to these cup qualities, alongside his focus and belief in motivating farmers' meticulous harvesting and agricultural practices.

This natural coffee is super duper fruity. A vibrant & refreshing aromatics of blueberry & plum juiciness, finish with a chocolaty aftertaste. An absolutely delightful coffee to enjoy in the evening.

Brewing Recipe :

Caramel Popcorn 焦糖爆米花

Sold Out RM300.00 MYR

奶油、牛奶巧克力、焦糖爆米花
Creamy. Milk Chocolate. Caramel Popcorn

60% Colombia Huila Excelso
40% Brail Cerrado

Roaster Note :

哥倫比亞和巴西的招牌綜合濃縮咖啡。 帶有奶油般的口感，牛奶巧克力和焦糖爆米花的甜味。搭配牛奶做為拿鐵就是一個字，棒！

The signature espresso milk blend of Colombia and Brazil. A creamy milk coffee with flavours of orange cream, milk chocolate and caramel popcorn. Simply Awesome.

Brewing Recipe : 

50g & 200g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Ceramic Coffee Mill Skerton

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Hario Skerton Coffee Grinder

Durable. Functional. Versatile. The iconic Hario Skerton also known as "skeleton", has become the most popular coffee grinder over the last few years. Baristas favourite coffee grinder puts you in control of the grind size. Set it to coarser grind for cold brew or to finer grind for espresso with ease.

This coffee grinder will serve you for many years to come. Grinding coffee beans yourself in the morning is enjoyable. The reliable Hario Skerton will never dissapoint as it really does tick all the boxes! So grab one today while stocks last.

If you been looking for a proper hand grinder to consistently grind coffee beans like a barista; go for the best Hario coffee grinder - Skerton.

Hario Skerton Coffee Grinder Design

The Hario Skerton hand coffee grinder has ceramic burrs for longevity and a precise grind. Far superior to steel grinder burrs. It also includes a silicon lid for the top chamber so the beans don't scatter around your kitchen.

Hario Skerton grinder is adjustable, very durable and looks good too. Freshly roasted ground coffee is the most important aspect of any manual brewing set-up so grind it properly with Skerton grinder from Hario.

Hario Skerton Hand Coffee Grinder Features Include :

• 1x Manual Skerton Grinder
• Adjustable for precise grind
• Dishwasher-safe
• Ceramic Burr
• High-Quality Glassware

Chocolate Bundles - Flavours 口袋巧克力組合4口味

Sold Out RM380.00 MYR

用馬來西亞本土種植的可可豆製造而成的巧克力Bar (口袋巧克力)，是送禮最佳首選。

這個組合的4種巧克力都是來自於Seniman Kakao的經典口味。這些的單一產區巧克力都是使用馬來西亞頂級的可可豆製成, 添加少許的蔗糖以帶出不同產區巧克力獨特的風味。

這一批次的組合是使用馬六甲Alor Gajah 產區的可可豆製成。這一個產區的巧克力吃下去,你會吃到有混合漿果的味道, 以及糖果般的甜味。

The purest chocolate made with pure Malaysian cacao beans makes the perfect gift.

Chocolate Bundle features all 4 signature flavours of chocolate bar from Seniman Kakao. Made with the best quality cacao bean you can find in Malaysia, and add as little organic cane sugar as necessary to bring out its unique flavour characteristics.  

This bundle is made of cacao beans from Melaka Alor Gajah. It’s has a vibrant fruity tasting note of mixed berries & sugary candy sweetness. 

Chocolate Bundles includes :

72% Cacao Coffee  72％可可咖啡
72% Cacao Chilli  72％可可辣椒
76% Cacao Cocoa Nibs  76％可可可可粒
Cranberry & Almond  蔓越莓與杏仁

Expiry Date: 28th February 2021

有效期限: 2021年2月28號 

Chocolate Bundles - Single Origin

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The purest chocolate made with pure Malaysian cacao beans makes the perfect gift.

Chocolate Bundle features all 3 single origin chocolate bar from Seniman Kakao. Made with the best quality cacao bean you can find in Melaka, Pahang & Perak, Malaysia, and add as little organic cane sugar as necessary to bring out its unique flavour characteristics.  

Chocolate Bundles includes :

72% Cacao Chocolate - Melaka
72% Cacao Chocolate - Perak
72% Cacao Chocolate - Pahang

Chocolate Concierge Chocolate Bar Bundle

RM600.00 MYR RM900.00 MYR

Chocolate Bundle features all 5 chocolate bars from Chocolate Concierge. All chocolate bars are made with cacao beans sourced in Malaysia. This bundle is made of cacao beans from Semai, Batang Kali & Hulu Gali. The perfect gift for chocolate lovers!

*All chocolate bars are tempered chocolate, hence it does not melt easily and is safe to ship. We recommend leaving the chocolate bar aside overnight at room temperature once you receive it and the chocolate bar will be perfect to consume the next day.

Cleanser

Sold Out RM420.00 MYR

放鬆、清爽
Lighten Up. Relax. Refresh.

Colombia
Ethiopia 

Roast Level: 深焙 Dark Roast

Quantity: 250g

Roaster Note : 

We've all been there, over-eating beyond our tummy capacity or too much heavy food; an urge to lighten up the stuffing feeling follows. This coffee is the saviour to refresh your mind, body, soul. Otherwise, it could be a good companion for chillax afternoon cuppa.

Brewing Recipe : 

50g & 250g pack ships within 1-2 working days
1kg pack fresh roast to order, ships within 3-5 working days from Malaysia

Coffee Kettle Buono

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Hario V60 Pouring Kettle "Buono"

Hario kettle is very popular amongst baristas, coffeehouses and coffee lovers at home. It is unique and very reliable, that is why it is highly rated by coffee experts worldwide. Hario is known to manufacture and invent brilliant coffee equipment, so it is not a accident that the Buono kettle is highly rated. You will not come across many better kettles than the V60 kettle from Hario.

What makes the Hario kettle great is a combination of things. Its classic and elegant design offers baristas and coffee experts at home to pour water like never before. It is not difficult to see that Hario put a lot of thought when designing the marvellous pour-over.

The low-mounted spout and a high-mounted easy-to-grip handle, allows you to take total control of the flow-rate. For this reason the Hario kettle is ideally used with V60 dripper brewing method. If you are familiar with it, then you know how important it is to pour the hot water over the coffee in an even and steady circular motion. Intuitive Hario kettle design makes it easy to do that and allows you to brew a perfect cup of drip coffee.

The stainless steel body with flat-bottom makes it durable, easy to clean and enables you to use it on any kind of heater. Overall the Hario kettle is smartly designed and makes a perfect tool for brewing great V60 pour over coffee.

• Precise pour-over spout
• Easy-grip handle
• Flat knob lid
• Directly use for drip coffee
• Stainless steel
• Capacity of 0.7 litre

Colnago 可納果配方

Sold Out RM600.00 MYR

濃郁. 核果. 可可尾韻. Full bodied. Stonefruit & chocolate long finish. 

About this coffee :

「可納果」是中義烘焙風格的配方咖啡豆，飽滿的口感與香氣是其迷人之處，豐富的核果調性與可可尾韻在口中低迴不去。

此配方豆使用｛衣索比亞、哥倫比亞、瓜地馬拉、巴西、曼特寧、印度｝等數款莊園級咖啡豆搭配烘焙而成，以展現其精緻的風味層次。此款咖啡於2017年參與義大利咖啡品鑑協會ICT (International CoffeeTasting) 大賽榮獲金獎榮耀，喜愛濃郁風味的咖啡愛好者千萬別錯過！

Cologna is a medium roast espresso blend, its full-bodied texture and aroma are fascinating. The rich walnut and cocoa rhyme cannot be lost in the mouth.

This recipe bean is roasted with several single origin coffee beans such as Ethiopian, Colombia, Guatemala, Brazil, Mandheling, and Indian Ravioli to show its delicate layers of flavours. This coffee won the gold medal in the Italian Coffee Tasting Association's ICT (International Coffee Tasting) Competition in 2017.

This coffee is bold as love, on espresso it's a real kickstarter of the day. To all bold coffee lovers, you don't want to miss this coffee.

Brewing Recipe : 

Colombia Caldas Caturra 哥倫比亞 卡杜拉

Sold Out RM500.00 MYR

山竹。麝香葡萄。普洱茶。
Mangosteen. Muscat. Pu'er Tea.

About this coffee :

克菈菈莊園位於哥倫比亞海拔1500公尺的安地斯山脈上。厭氧日曬先將生豆在水槽清洗後挑出異物及未熟果，再將果實放入密封袋灌入二氧化碳，形成無氧的發酵持續44小時。完成後生豆平鋪在非洲棚架上日曬乾燥20至25天，使其有著特殊的香氣及豐富的層次。這款咖啡將一個大量種植的品種透過發酵提升風味，對我們而言像是一個有趣的範本應用實例。

本次的卡杜拉，挑選的是較少出現在 VWI 的厭氧日曬處理，除了厭氧特有的發酵風味，前段淡雅的山竹香氣及綿延不絕的麝香葡萄，楊桃的酸質深沈但不失清爽，尾巴帶出普洱茶的餘韻，讓這支南美洲的豆子增添了些許東方風味。

Colombia Santa Clara is 1500m above sea level on Cordillera de Los Andes. This special lot had undergone anaerobic fermentation before drying. It was floated to remove debris and unripe fruits before being flushed with CO2 to create an anaerobic environment. it was left to ferment for 44 hours before drying on one layer for 20-25 days.

For us, this is a great opportunity to showcase the potential of using fermentation to enhance the aroma and complexity of a somewhat humble variety.

Brewing Recipe : 

Colombia Chambaku Estate 哥倫比亞 昌巴庫莊園 卡杜拉 日曬

Sold Out RM480.00 MYR

鳳梨、芒果、草莓醬、香蕉、酒香
Pineapple. Mango. Strawberry Jam. Banana. Wine.

About this coffee :

Chambaku 農場位於哥倫比亞 32 個省之一卡爾達斯的瑪麗亞別墅。 Elmer Restrepo 和他的兒子 Juan Filipe 和 Juan Alejandro 是主要所有者。 他們還在附近的 Chinchina 擁有處理廠，這使他們能夠控制整個咖啡生產週期。 在 Elmer 30 多年的成長經驗的指導下，他們精益求精地做到了這一點。

這是一支純卡杜拉品種日曬處理豆子。 咖啡果是手工採摘的，只採摘深紅色的成熟咖啡果。 整個咖啡果在浮選槽中清洗以去除任何漂浮的未熟咖啡豆，然後將其放在高架床上並根據天氣曬乾 14 至 21 天。

這是一杯清爽多汁的哥倫比亞咖啡。 帶有日曬咖啡有的菠蘿、芒果、草莓醬和香蕉粘稠甜感的經典果香，並帶有一絲紅酒尾韻。 午餐後享用一杯美妙的咖啡，讓一天繼續下去。

Chambaku Farm is located in Villa Maria, which is in Caldas, one of Colombia’s 32 departments. Elmer Restrepo & his sons Juan Filipe & Juan Alejandro are the principal owners. They also own the milling station in nearby Chinchina, which allows them to control the entire production cycle. They do this with excellence, guided by Elmer’s 30+ years of growing experience.

This is a natural process with entirely caturra varietal coffee beans. Coffee cherries are handpicked and only deep red ripe cherries are picked. Coffee cherries in whole are washed in a flotation tank to remove any floating beans, then it's put on a raised bed & sundried for 14 to 21 days, depending on the weather. 

This is a refreshing juicy cup of Colombian coffee. With classic fruity notes of pineapple, mango, strawberry jam & banana sticky sweetness, finish with hints of winey twist. A wonderful coffee to enjoy after lunch to keep the day going. 

Brewing Recipe : 

Colombia El Ancla Fresno Anaerobic 哥倫比亞 安克拉莊園 厭氧處理

Sold Out RM450.00 MYR

粉紅番石榴。 可可。 紅酒
Pink Guava. Cocoa. Winey.

About this coffee :

它來自我們的微型遊艇El Ancla或“ The Anchor”，該船擁有一個大型船錨作為當地地標。

哥倫比亞是一個有趣的地區，因為其地理上不同的海拔比世界上任何其他國家都提供了更多的風味。 哥倫比亞的11個緯度和8個海拔可以創造500多種變化。

這厭氧日曬咖啡可製成複雜而濃郁的甜咖啡。 您會得到粉紅色的番石榴和可可粉，並帶有酒香尾韻。 充滿活力和清新的咖啡。

It comes from our microlot, El Ancla, or ‘The Anchor’, which holds a large ship anchor as a local landmark.

Colombia is an interesting region in so much as the varying altitudes in its geography affords more flavor profiles than any other country in the world. Colombia’s 11 latitudes and 8 altitudes can create more than 500 variations. 

This Anaerobic natural coffee makes a complex & intense sweetness cup. You'll get pink guava and cocoa, finishing with a winey twist. A very vibrant and refreshing cuppa.

Brewing Recipe : 

Colombia El Ancla Fresno Java Anaerobic 哥倫比亞 安克拉厭氧 爪哇品種

Sold Out RM450.00 MYR

朗姆酒葡萄乾。 可可粒。 紅酒
Rum Raisin. Cocoa Nibs. Winey.

About this coffee :

It comes from our microlot, El Ancla, or ‘The Anchor’, which holds a large ship anchor as a local landmark.

Colombia is an interesting region in so much as the varying altitudes in its geography affords more flavor profiles than any other country in the world. Colombia’s 11 latitudes and 8 altitudes can create more than 500 variations. 

This is a Java varietal processed with anaerobic natural method. Once dark red ripe cherries are picked, it goes straight to flotation tank to wash and remove all unripe floating cherries. This is crucial as unripe cherries will damage the aromatics of ripe cherries during anaerobic fermentation.

Coffee cherries in whole then go into a sealed stainless steel tank for anaerobic fermentation, this ensures no oxygen goes in that may affect the consistency of fermentation. The pressure build up within the tank further intensify the sweetness & aromatics of coffee.

As a result, you'll get a very intense sweetness & wine like aromatics that's created during the anaerobic natural fermentation. Super complex & thick mouthfeel, with smooth cocoa nibs note, finish with a winey twist. A very vibrant and refreshing cuppa.

Brewing Recipe :

50g, 200g pack coffee ship in 1-2 working days

Colombia El Mirador 哥倫比亞 米拉朵莊園

Sold Out RM430.00 MYR

紅蘋果汁、 哈密瓜、 核果
Juicy Red Apple. Melon. Stonefruit.

About this coffee :

El Mirador是哥倫比亞Banexport的實驗農場，致力於改善加工過程，以幫助全球農民。

Catiope品種是哥倫比亞Caturra和埃塞俄比亞傳家寶品種“ CA（turra）-（e）TIOPE”的雜交品種。 它是在哥倫比亞考卡省開發的。

脫漿的咖啡在露天干燥發酵18小時，然後移至有蓋的罐中發酵24-36小時，並加入糖蜜，以提供糖分以分解酵母和細菌。

這種日曬咖啡多汁。 在第一口時，您會嚐到紅蘋果汁的味道，還有瓜果味之類的核果。 確實是水果炸彈咖啡。

El Mirador is an experimental farm of Banexport in Colombia dedicated to improving processing to help farmers worldwide. 

The Catiope variety is a cross between Colombian Caturra and Ethiopian heirloom varieties "CA(turra)-(e)TIOPE". It was developed in the Colombian department of Cauca.

The depulped coffee is dry fermented in the open air for 18 hours then moved to covered tanks to ferment for 24-36 hours with molasses added to provide sugars for yeast and bacteria to break down.

This natural coffee is incredibly juicy. You'll get the taste of red apple juice on the first sip together with melon and stone fruit like fruitiness. A fruit bomb coffee indeed. 

Brewing Recipe :

Colombia El Paraiso Anaerobic - Lime (COE 2019) 哥倫比亞 天堂莊園 厭氣處理 - 青檸( COE 2019 )

Sold Out RM500.00 MYR

菠蘿、芒果、柑橘
Pineapple. Mango. Lime.

About this coffee :

迭戈·塞繆爾（Diego Samuel）於2008年開始了他的咖啡種植項目Finca El Paraiso。他對咖啡的種植很著迷，他很想去拜訪朋友的農場，看看他們種植咖啡。當時他的家人沒有人種植咖啡，因此他說自己已經被咖啡種植業所採用。

他的家人擁有一個與世隔絕的農場，因此迭戈（Diego）看到了在那裡種植咖啡的機會，在獲得家人的允許開始種植咖啡之後，他在進行農業企業管理研究的同時開始了一個2.5公頃的項目。把咖啡賣給當地的合作社使他得以支付學業並開始發展為咖啡生產商。在問了自己為什麼他除了從他的農場出售的咖啡中除了學業以外再負擔不起其他事情。

他決定開始建立一個網絡，連接到不同地區與人們見面的不同表演，並意識到還有其他方法可以生產不同品質，不同品種的咖啡並將其提交給不同的競賽。

今天，迭戈通過他的公司Indestec（Innovacióny DesarrolloTecnológicopara la Caficultura）設法創造了新的創新技術，以保持不僅來自他的農場，而且來自他的家人和朋友的鄰居農場的優秀杯賽形象的一致性。他說他喜歡離開舒適區，因為這一直在幫助他不斷發展。

迭戈（Diego）在他的波旁（Bourbon），勞里納（Lurrina），格沙（Gesha），卡斯蒂略（Castillo）和哥倫比亞的農場中生長，併計劃種植更多的品種。他希望繼續參加這種競賽，因為這一直是促進他的作品並建立新的商業關係的方式。

這款雙重厭氧處理咖啡絕對令人耳目一新，具有很多菠蘿和芒果的果香氣，並帶有明亮而充滿活力的柑橘餘韻。炎熱的下午，您可以品嚐一杯清新的咖啡。

Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry.

His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as a coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm.

He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbour farms from his family and friends. He says that he likes to be out of the comfort zone as this has been always helped him to keep evolving.

Diego grows in his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in this kind of contests as this has been the way to promote his work and establish new commercial relationships.

This double anaerobic coffee is absolutely refreshing, with lots of pineapple & mango fruitiness, finish with a bright vibrant lime aftertaste. A refreshing coffee great to enjoy in a hot afternoon.

Brewing Recipe :

50g, 250g pack ships in 1-2 working days

Colombia El Paraiso Double Anaerobic Bourbon (COE 2018) 哥倫比亞 雙重厭氧 天堂莊園 波旁種

Sold Out RM680.00 MYR

芒果、百香果、糖漬鳳梨、葡萄、草莓、蘭姆酒
Mango, Passion Fruit, Candied Pineapple, Grapes, Strawberry, Rum

About this coffee :

迭戈·塞繆爾（Diego Samuel）於2008年開始了他的咖啡種植項目 Finca El Paraiso。對他來說，種植咖啡令人著迷，他很想參觀他朋友的農場，看看他們種植咖啡。當時他的家人沒有人種植咖啡，因此他說自己已經被咖啡種植業所採用。

他的家人擁有一個與世隔絕的農場，因此迭戈（Diego）看到了在那裡種植咖啡的機會，在獲得家人的允許開始種植咖啡後，他開始了一個2.5公頃的種植咖啡項目。當時，他同時在進修農業企業管理。於是，他將咖啡賣給當地的合作社使他得以支付學業並開始發展為咖啡生產商。

在問了自己為什麼他除了學費以外再負擔不起其他事情這個問題以後，他決定開始建立一個網絡，連接到不同地區與人們見面交流。這時他意識到還有其他方法可以生產不同品質，不同品種的咖啡並將其提交參加不同的競賽。

今天，迭戈通過他的公司Indestec（Innovacióny Desarrollo Tecnológicopara la Caficultura）設法創造了新的創新技術，以保持出自於他的農場的一致性。還包括來自他的家人和朋友的鄰居農場也一樣有著優秀的咖啡品種。他說他喜歡離開舒適區，因為這一直在幫助他不斷成長。

迭戈在他的農場種植波旁，勞里納，格沙，卡斯蒂略和哥倫比亞，併計劃種植更多品種。他希望繼續參加 COE 競賽，因為這一直是促進他的作品並建立新的商業關係的方式。

這是經過厭氧日曬處理的波旁種咖啡。 超級多汁的咖啡，充滿芒果，百香果和草莓的香氣，並帶有蘭姆酒尾韻。 非常適合一個炎熱的下午品嚐的咖啡。

Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry.

His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as a coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm.

He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbour farms from his family and friends. He says that he likes to be out of the comfort zone as this has been always helped him to keep evolving.

Diego grows in his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in this kind of contests as this has been the way to promote his work and establish new commercial relationships.

This is the bourbon varietal with anaerobic natural processed. Super juicy coffee with vibrant notes of mango, passionfruit & strawberry, finish with a winey twist. A very enjoyable coffee for a hot afternoon. 

Brewing Recipe : 

Colombia El Paraiso Double Anaerobic Flor Lichi (COE 2018) 哥倫比亞 雙重厭氧 天堂莊園 艷夏花荔

Sold Out RM750.00 MYR

玫瑰花. 優格. 荔枝. 可爾必思. 水蜜桃.
Lychee. Calpis. Peach. Rose.

About this coffee :

迭戈·塞繆爾（Diego Samuel）於2008年開始了他的咖啡種植項目 Finca El Paraiso。對他來說，種植咖啡令人著迷，他很想參觀他朋友的農場，看看他們種植咖啡。當時他的家人沒有人種植咖啡，因此他說自己已經被咖啡種植業所採用。

他的家人擁有一個與世隔絕的農場，因此迭戈（Diego）看到了在那裡種植咖啡的機會，在獲得家人的允許開始種植咖啡後，他開始了一個2.5公頃的種植咖啡項目。當時，他同時在進修農業企業管理。於是，他將咖啡賣給當地的合作社使他得以支付學業並開始發展為咖啡生產商。

在問了自己為什麼他除了學費以外再負擔不起其他事情這個問題以後，他決定開始建立一個網絡，連接到不同地區與人們見面交流。這時他意識到還有其他方法可以生產不同品質，不同品種的咖啡並將其提交參加不同的競賽。

今天，迭戈通過他的公司Indestec（Innovacióny Desarrollo Tecnológicopara la Caficultura）設法創造了新的創新技術，以保持出自於他的農場的一致性。還包括來自他的家人和朋友的鄰居農場也一樣有著優秀的咖啡品種。他說他喜歡離開舒適區，因為這一直在幫助他不斷成長。

迭戈在他的農場種植波旁，勞里納，格沙，卡斯蒂略和哥倫比亞，併計劃種植更多品種。他希望繼續參加 COE 競賽，因為這一直是促進他的作品並建立新的商業關係的方式。

這隻咖啡充滿了許多美麗的花果香。有玫瑰花，荔枝，水蜜桃和優格淡淡的香氣，甜度十足的一杯咖啡。

Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry.

His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as a coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm.

He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbour farms from his family and friends. He says that he likes to be out of the comfort zone as this has been always helped him to keep evolving.

Diego grows in his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in this kind of contests as this has been the way to promote his work and establish new commercial relationships.

This is a floral bomb, with bursting floral notes of rose, lychee and peach fruitiness, finish with hints of yoghurt aromatics. Intense sweetness & flavourful cup of coffee. 

Brewing Recipe : 

Colombia El Paraiso Double Anaerobic Poppy Mint (COE 2018) 哥倫比亞 雙重厭氧 天堂莊園 祕密花園

Sold Out RM750.00 MYR

薄荷、檸檬草、橙皮、檸檬皮、薑汁汽水
Mint. Lemongrass. Orange Zest. Lemon Zest. Ginger Ale.

About this coffee :

迭戈·塞繆爾（Diego Samuel）於2008年開始了他的咖啡種植項目 Finca El Paraiso。對他來說，種植咖啡令人著迷，他很想參觀他朋友的農場，看看他們種植咖啡。當時他的家人沒有人種植咖啡，因此他說自己已經被咖啡種植業所採用。

他的家人擁有一個與世隔絕的農場，因此迭戈（Diego）看到了在那裡種植咖啡的機會，在獲得家人的允許開始種植咖啡後，他開始了一個2.5公頃的種植咖啡項目。當時，他同時在進修農業企業管理。於是，他將咖啡賣給當地的合作社使他得以支付學業並開始發展為咖啡生產商。

在問了自己為什麼他除了學費以外再負擔不起其他事情這個問題以後，他決定開始建立一個網絡，連接到不同地區與人們見面交流。這時他意識到還有其他方法可以生產不同品質，不同品種的咖啡並將其提交參加不同的競賽。

今天，迭戈通過他的公司Indestec（Innovacióny Desarrollo Tecnológicopara la Caficultura）設法創造了新的創新技術，以保持出自於他的農場的一致性。還包括來自他的家人和朋友的鄰居農場也一樣有著優秀的咖啡品種。他說他喜歡離開舒適區，因為這一直在幫助他不斷成長。

迭戈在他的農場種植波旁，勞里納，格沙，卡斯蒂略和哥倫比亞，併計劃種植更多品種。他希望繼續參加 COE 競賽，因為這一直是促進他的作品並建立新的商業關係的方式。

這也是一隻令人驚嘆的雙重厭氧處理咖啡。乾香是薄荷精油、橙皮、檸檬草與Mojito香氣。入口時以強勁的薄荷、尤加利與柑橘精油為主調，隨後浮現橙皮、檸檬草與檸檬薑茶香氣，風味清新鮮明。

Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry.

His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as a coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm.

He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbour farms from his family and friends. He says that he likes to be out of the comfort zone as this has been always helped him to keep evolving.

Diego grows in his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in this kind of contests as this has been the way to promote his work and establish new commercial relationships.

This is also an amazing double anaerobic coffee. The dry aroma has peppermint essential oil, orange peel, lemongrass and Mojito. In the mouth, the main notes are strong mint, eucalyptus and citrus essential oils, followed by orange peel, lemongrass and lemon ginger tea aromas, fresh and vivid.

Brewing Recipe : 

Colombia El Paraiso Double Anaerobic Rosa Té (COE 2018) 哥倫比亞 雙重厭氧 天堂莊園 玫瑰茶

Sold Out RM480.00 MYR

玫瑰、水蜜桃、莓果、橙皮、荔枝 
Rose. Peach. Berries. Orange Zest. Lychee.

About this coffee :

迭戈·塞繆爾（Diego Samuel）於2008年開始了他的咖啡種植項目Finca El Paraiso。對他來說，種植咖啡令人著迷，他很想參觀他朋友的農場，看看他們種植咖啡。當時他的家人沒有人種植咖啡，因此他說自己已經被咖啡種植業所採用。

他的家人擁有一個與世隔絕的農場，因此迭戈（Diego）看到了在那裡種植咖啡的機會，在獲得家人的允許開始種植咖啡後，他開始了一個2.5公頃的種植咖啡項目。當時，他同時在進修農業企業管理。於是，他將咖啡賣給當地的合作社使他得以支付學業並開始發展為咖啡生產商。

在問了自己為什麼他除了學費以外再負擔不起其他事情這個問題以後，他決定開始建立一個網絡，連接到不同地區與人們見面交流。這時他意識到還有其他方法可以生產不同品質，不同品種的咖啡並將其提交參加不同的競賽。

今天，迭戈通過他的公司Indestec（Innovacióny DesarrolloTecnológicopara la Caficultura）設法創造了新的創新技術，以保持出自於他的農場的一致性。還包括來自他的家人和朋友的鄰居農場也一樣有著優秀的咖啡品種。他說他喜歡離開舒適區，因為這一直在幫助他不斷成長。

迭戈在他的農場種植波旁，勞里納，格沙，卡斯蒂略和哥倫比亞，併計劃種植更多品種。他希望繼續參加COE競賽，因為這一直是促進他的作品並建立新的商業關係的方式。

這杯咖啡真是太棒了。煮咖啡時，您會聞到玫瑰強烈的芳香氣息。初嘗時，玫瑰茶和洛神花，隨後跟著多汁的口感和無花果的口感。這個咖啡會讓你的眼睛閃閃發亮！

Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry.

His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm.

He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbour farms from his family and friends. He says that he likes to be out of the comfort zone as this has been always helped him to keep evolving.

Diego grows in his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in this kind of contests as this has been the way to promote his work and establish new commercial relationships.

This coffee is truly stunning. You can smell the intense aromatics of rose while brewing the coffee. On first sip, rose tea & roselle floral qualities tantalise your taste buds, finish with a juicy mouthfeel and figs aftertaste. A coffee that will make your eyes shine bright!

Brewing Recipe :