Guatemala Kanil Rio Azul 瓜地馬拉 藍河合作社

Sold Out RM450.00 MYR

Citrus. Milk Chocolate. Caramel.

About this coffee :

Located in one of the many valleys of the Sierra Madre Mountain range in Western Guatemala, sits the remote Municipality of Jacaltenango. Here, encompassing towns Xayomlaj, Inchewex, Pzibaj and Lucina, the cooperative Rio Azul produces some of the best coffee exported under the famed Huehuetenango name.

Founded in 1967, coop Rio Azul takes its name from the river that runs through the valley. Rio Azul has an exceptionally long history of producing high-quality specialty coffee in the area, having helped support families for over three generations. Today, the Coop boasts over 288 members, all from the Mayan group Jacaltec, also commonly called 'Pobp’ al Ti’ or 'Popti' people. Each farm on average encompasses 1 hectare in size, with most farmers producing a mix of coffee, alongside other crops such as bananas, lemons, oranges, and avocados.

All 288 members live within 1.5 hours of the coop’s wet mill in Jacaltenango town, as well as the Kanil or ‘Q'anil’ ceremonial site, for which this lot is named after. Translating loosely to mean ‘under a stone’, Kanil is a famed hill in the region, seen as the protector of the municipality. Legend has it, that when there is a storm or heavy rain, strong thunder can be heard as the hill talks to the storm in an attempt to drive it away.

For processing, the coffee cherry is firstly selectively handpicked during the harvest months spanning from December to April. Once picked, cherries are then sorted according to maturity, removing by hand any cherries that are over or under-ripe, as well as any foreign bodies such as sticks and stones. Each afternoon, the ten sorted coffee is collected and transported to the central wet mill in Jacaltenango.

Once there, the cherries are pulped, before being placed into vats to begin the fermentation process; usually for an average of 36 hours depending on the ambient temperature. Once complete, the coffee is then washed and laid out to dry for 10-12 days on patios, until optimum humidity is reached. Once dried, coffee is stored in its parchment in the warehouse. When the coffee is seen to be sufficiently rested, the bags are transported to Guatemala City to be drying milled, ready for export.

This espresso roast coffee is clean & soothing. With classic milk chocolate & caramel notes that we often find in washed Guatemela coffee, pair with citrusy lingering finish. A comforting cuppa for the Single Origin Espresso (SOE) lovers!

Brewing Recipe :

We normally use a 7oz cup, double shot for all our coffees.
*for best results use non-homogenized/fresh milk

50g & 250g pack coffee ship in 1-2 working days
1kg Pack roast to order, ships within 3-5 working days

Guatemala San José Ocaña 瓜地馬拉 聖荷西歐卡那莊園 雙重浸泡 水洗

Sold Out RM500.00 MYR

焦糖、奶油、丁香、雪松
Caramel. Cream. Cloves. Cedar.

About this coffee :

由Lazo家族創建於1910年，至今已超過百年。莊園使用高技術性工具監控植株健康狀況，規劃遮蔭樹種植與利用原生樹種維持生態多樣性，以減低咖啡植株的環境壓力。

採摘的果實熟成狀態必須呈現深酒紅甚至接近紫紅色。後製處理的用水，來自附近兩處山泉水，去果皮後近八成的廢水會回收，用於餵養牛隻，並用其糞便作為咖啡植株的有機肥料。

發酵處理階段同樣嚴格控管，在送往日曬場前的最後一輪清洗僅使用少量清水，大部分為經過處置的循環用水。日曬乾燥階段嚴謹控制表層溫度，當日照強度太高時，會覆蓋一層遮蔭布以避免損害。

採摘糖度25Brix的咖啡櫻桃，去果肉後，將咖啡豆浸泡在水洗槽中，進行28~36小時的發酵，利用微生菌種的發展，來幫助果膠的去除。第一階段發酵洗淨後，接著二次發酵12小時，再放置在庭院進行乾燥約16天，在天氣溫度較高時，會覆蓋遮蔭布來防止咖啡豆過度曝曬，當咖啡豆的含水降至10.5%時，便會進行靜置，並儲藏在20°~21°的倉儲中。

這杯咖啡順滑又厚實口感。 您會得到焦糖甜味和丁香香氣，奶油口感和雪松尾韻。 完美的早晨咖啡，開啟您的一天。

Founded in 1910 by the Lazo family, it has been more than a hundred years. The farm uses high-tech tools to monitor plant health, plan shade tree planting and use native tree species to maintain ecological diversity to reduce the environmental pressure on coffee plants.

The matured state of the picked fruits must be dark burgundy or even close to purplish red. The water used for post-processing comes from two nearby mountain springs. After peeling off the peel, nearly 80% of the wastewater will be recycled for feeding cattle and using its faeces as organic fertilizer for coffee plants.

The fermentation treatment stage is also strictly controlled. Only a small amount of clean water is used for the last round of cleaning before being sent to the solarium, and most of it is recycled water after treatment. The surface temperature is strictly controlled during the sun drying stage. When the sun intensity is too high, a shade cloth will be covered to avoid damage.

Pick coffee cherries with a sugar content of 25Brix. After removing the pulp, the coffee beans are soaked in a washing tank for 28-36 hours of fermentation. The development of microbial strains is used to help remove pectin.

After the first stage of fermentation and washing, the second fermentation is carried out for 12 hours and then placed in the courtyard for drying for about 16 days. When the temperature is high, a shade cloth will be covered to prevent the coffee beans from overexposing. When the moisture content of the coffee beans is reduced When it reaches 10.5%, they will be allowed to stand still and stored in a 20°~21° storage.

This coffee makes a bold & smooth cuppa. You'll get caramel sweetness and cloves notes, buttery mouthfeel with a cedar finish. The perfect morning coffee to kickstart your day.

Brewing Recipe : 

Guatemala Santa Cecilia (COE Winning Farm 2018)

Sold Out

Caramel. Chocolate. Vanilla. Orange.

About this coffee :

The award winning Santa Cecilia has a high score of 86.1. Clean smooth mouthfeel, long lasting dark chocolate & vanilla aftertaste, comes with a hint of orange citrusy, which brings wonders to one's tastebuds. 

Brewing Recipe : 

Filter
15g of coffee to 220g of water
2 - 2.30 minutes

Honduras Caballero 宏都拉斯 卡巴列羅

Sold Out RM500.00 MYR

紅色漿果，奶油，茉莉，香草， 甜度高
Red Berries. Cream. Jasmine. Vanilla.

About this coffee :

Marysabel Caballero 和她的丈夫 Moises Herrera 正在200公頃的土地上種植咖啡。他們是第二代和第三代咖啡農，並因其致力於提高洪都拉斯咖啡品質的承諾而屢獲殊榮。

當Marysabel Caballero還是個小女孩時，她的父母決定重新種植咖啡，辭去城市工作並開始耕種。她親切地記得農場裡的生活。她喜歡和家人在農場上在一起並提供幫助。她的母親來自一個咖啡生產家庭，所以咖啡是在她的血統裡。這個咖啡批次以 Marysabel  的母親Sandra Isabel 的名字命名。

他們在生產優質咖啡方面非常成功，並為提高洪都拉斯優質咖啡的聲譽做出了貢獻。他們在農場所做的一切都已記錄在案，並且他們在新設備和新咖啡品種的種植上投入了大量時間和資源，以提高咖啡的質量。

Caballeros 極力致力於其農場的環境可持續性。他們的精力都集中在改善農場土壤上，以確保咖啡灌木的健康生長環境。因此，他們生產由牛糞和雞糞與咖啡櫻桃和其他有機材料製成的果肉混合製成的有機肥料。

這屢獲殊榮的咖啡絕對令人讚嘆，水果香氣有如紅色漿果以及茉莉和甘菊的舒服花香，以及淡淡的核桃和奶油口感。值得慢慢品嚐至最後一滴的咖啡。

Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for his commitment to developing coffee quality in Honduras. 

When Marysabel Caballero was a little girl, her parents decided to get back into coffee, quit their city jobs and started farming. She remembers life on the farm fondly. She loved being with her family on the farm and helping out. Her mother was from a coffee producing family, so coffee is in her blood. This coffee lot is named after Marysabel's mother, Sandra Isabel.

They have been extremely successful in producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.

The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. 

This award winning coffee is absolutely amazing, with fruitiness like red berries juice and lovely floral qualities of jasmine & vanilla, finish with creamy mouthfeel. A coffee that's worth slowly sip & savour till the last drop.  

Brewing Recipe : 

Honduras Caballero La Isabel #1

Sold Out RM450.00 MYR

蘋果。洋甘菊。茉莉花。
Apple. Chamomile. Jasmine.

About this coffee :

Marysabel Caballero 和她的丈夫 Moises Herrera 正在200公頃的土地上種植咖啡。他們是第二代和第三代咖啡農，並因其致力於提高洪都拉斯咖啡品質的承諾而屢獲殊榮。

當Marysabel Caballero還是個小女孩時，她的父母決定重新種植咖啡，辭去城市工作並開始耕種。她親切地記得農場裡的生活。她喜歡和家人在農場上在一起並提供幫助。她的母親來自一個咖啡生產家庭，所以咖啡是在她的血統裡。這個咖啡批次以 Marysabel  的母親Sandra Isabel 的名字命名。

他們在生產優質咖啡方面非常成功，並為提高洪都拉斯優質咖啡的聲譽做出了貢獻。他們在農場所做的一切都已記錄在案，並且他們在新設備和新咖啡品種的種植上投入了大量時間和資源，以提高咖啡的質量。

Caballeros 極力致力於其農場的環境可持續性。他們的精力都集中在改善農場土壤上，以確保咖啡灌木的健康生長環境。因此，他們生產由牛糞和雞糞與咖啡櫻桃和其他有機材料製成的果肉混合製成的有機肥料。

這款屢獲殊榮的咖啡絕對令人讚嘆，水果味如蘋果汁以及茉莉和甘菊的舒服花香。值得慢慢品嚐至最後一滴的咖啡。

Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for his commitment to developing coffee quality in Honduras. 

When Marysabel Caballero was a little girl, her parents decided to get back into coffee, quit their city jobs and started farming. She remembers life on the farm fondly. She loved being with her family on the farm and helping out. Her mother was from a coffee producing family, so coffee is in her blood. This coffee lot is named after Marysabel's mother, Sandra Isabel.

They have been extremely successful in producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee.

The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. 

This award winning coffee is absolutely amazing, with fruitiness like apple juice and lovely floral qualities of jasmine & chamomile. A coffee that's worth slowly sip & savour till the last drop. 

Brewing Recipe : 

Honduras El Milagro 宏都拉斯 拉巴斯省 奇蹟莊園

Sold Out RM450.00 MYR

百香果、芒果、莓果、烤杏仁、果乾
Passion Fruit, Mango, Berries, Roasted Almonds, Dried Fruit

About this coffee :

海拔1650米的米拉格羅（El Milagro）被美麗的山脈所環繞，燦爛的陽光營造出理想的咖啡小氣候。 它們位於拉巴斯地區，以生產洪都拉斯最好的咖啡而聞名！ 這裡發現的主要品種是波旁種。

他們最喜歡的處理是日曬，但是他們也做蜜處理和水洗，並且總是具有很好的杯測分數。 就像所有與我們合作的農場一樣，El Milagro是一個環保的地方！

這是一支充滿果汁口感的咖啡，充滿活力的日曬咖啡，帶有百香果，芒果和莓果的果香，最後帶有烤杏仁和乾果甜味的香氣。 早上絕對令人愉快的咖啡。

El Milagro at 1650 meters is surrounded by lovely mountains and a radiant sun creates an ideal microclimate for coffee. Located in the La Paz region, they are well known for producing some of the best coffees from Honduras! The main varieties found here are bourbon.

Their favorite process is Natural, but they also do honey and washed and always with great cupping results. Just like all farms working with us, El Milagro is an environmentally friendly place!  

This is a juicy & vibrant natural coffee, with fruitiness of passion fruit, mango & berries, finish with hints of roasted almond and dried fruits sweetness. An absolutely delightful coffee for the morning. 

Brewing Recipe : 

Honduras El Naranjo 宏都拉斯 橘子莊園

Sold Out RM600.00 MYR

蒔蘿與雪松、橙香巧克力尾韻、芭樂酸質、滑順體酯
Dill & Cadar, Orangette au Chocolat aftertaste, Guava acidity, Smooth body.

About this coffee :

源自宏都拉斯小農莊園的卡杜艾，園內所生產的咖啡品種只有波旁跟卡杜艾。莊園測試過多種處理法後，發現傳統的日曬處理最能把咖啡甜感表現完全。

此款卡杜艾從研磨到沖煮所散發的香氣，帶有雨後大地的青草香甜，風味上酸甜巧妙融入。除了巧克力果汁甜感，輕柔果酸在入口後冉冉出沒，低調且優雅。靜心品嚐時，有種深夜獨自飲酒的浪漫，醉人的滋味，讓人上癮。

手中飲品的溫度變化，影響著風味表現。隨著季節轉換，卡杜艾的好滋味不論冰熱都讓人驚喜。帶有橙香巧克力的尾韻，配上微果酸，品嚐後回甘順口。

Originating from the small farm estate of Catuai in Honduras, the only coffee varieties produced in the garden are Bourbon and Catuai. After testing a variety of treatments, the estate found that the traditional sun-drying treatment can best express the sweetness of the coffee.

The aroma of this Catuai from grinding to brewing, with the sweetness of the grass after the rain, the taste is subtly blended with bright sweetness. In addition to the sweetness of chocolate juice, the soft fruit acid slowly appears after the entrance, low-key and elegant. When you taste it quietly, there is a romantic and intoxicating taste of drinking alone late at night, which is addictive.

The temperature change of the beverage in hand affects the flavour performance. As the seasons change, Catuai's good taste is always pleasant, hot or cold. It has an orange-flavoured chocolate finish and is accompanied by a slightly fruity acid, which makes it a sweet and smooth aftertaste.

Brewing Recipe : 

Honduras El Paraiso Finca La Flora Dina Carranza 宏都拉斯 天堂產區 花卉莊園 迪娜小農 水洗 帕拉伊內瑪種

Sold Out RM450.00 MYR

太妃糖、熟果、梅子軟糖、柳丁、萊姆
Toffee, Ripe fruit, Plum jelly, Orange, Lime

About this coffee :

Zavala 家族位於埃爾帕拉伊索 Güinope 的 La Mora，在過去的 7 年裡，他們信任領班 Luis Castellanos，他負責管理 Zavala 家庭農場周圍的所有活動，並在收穫季節監督採摘過程，確保採摘者交付適合蜜處理的咖啡果，然後在“African Beds”中進行仔細的去漿過程和乾燥過程，以確保正確處理，從而產生異國情調和非凡的杯子外形。

El Paraiso咖啡豆位於南部地區，海拔1.4公里。該地區最近贏得了一些獎項，並開始在咖啡界引起轟動。通常，該地區的咖啡帶有青蘋果、桃子、藍莓和淡淡的茉莉花的甜味。

帕萊伊內瑪 Parainema 品種還蠻罕見。第一口帶有太妃糖的香氣，成熟的李子和橙子的果香出現在中調，最後有淡淡的酸橙餘韻。一杯可愛的早晨咖啡，開始新的一天。

Located in La Mora, Güinope, El Paraíso, for the past 7 years the Zavala family has given their trust in its foreman Luis Castellanos, who manages all activities around the Zavala family farm and who supervises picking process during harvesting season making sure pickers deliver the right and ideal cherries for Honey process among others, then carefully de-pulping process is applied followed by a drying process in “African Beds” to ensure proper handling which results in an exotic and extraordinary cup profile.

Located in the Southern area, El Paraiso coffee beans are grown at an elevation of 1.4km. This region has won some awards recently and started to make more of a splash on the coffee scene. Usually, coffees from this region have sweet hints of green apple, peaches, blueberries, and subtle jasmine.

This Parainema varietal is quite a rare find. With toffee note on the first sip, the ripe fruitiness of plum & orange emerges on mid tone, finish with hints of lime zesty aftertaste. A lovely morning coffee to start the day.

Brewing Recipe : 

Honduras Finca El Puente 宏都拉斯 大橋莊園

Sold Out RM450.00 MYR

果乾、李子、牛奶巧克力
Dried Fruit. Plum. Milk Chocolate.

About this coffee :

Finca El Puente 是世界上最具創新性的農場之一，在獨特的條件下種植異國情調的咖啡品種，測試實驗性處理技術，並總體上推動咖啡生產的各個方面來改善咖啡和農場本身。

Moisés在瓜地馬拉長大，並接受過會計師培訓。放學後，他在瓜地馬拉 的一家咖啡公司工作，但他的好奇心促使他超越書籍，學習業務的多個方面。意識到他的跨職能價值，公司在1990年代將他派到洪都拉斯來管理他們的咖啡業務，這最終使他投資了Chenacla的一些土地。此後不久，他和瑪麗莎貝爾（Marysabel）見面並結婚，並共同將這片土地建立為咖啡農場。

他們致力於生產最高質量的咖啡，當他們聽說洪都拉斯的第一屆咖啡質量競賽時，便加入了咖啡。立即，他們的咖啡開始在這些比賽中贏得獎杯，而Finca El Puente 的咖啡開始了無與倫比的連勝紀錄。

這款屢獲殊榮的咖啡超甜而精緻。這款咖啡具有清爽的果乾甜度和李子香氣，餘韻有牛奶巧克力。是您早晨最想要的咖啡。這款咖啡在《咖啡評論》中獲得90分！ 

Finca El Puente is one of the most innovative farms in the world, growing exotic coffee varieties under unique conditions, testing experimental processing techniques, and generally pushing every aspect of coffee production to improve the coffee and the farm itself.

Moisés grew up in Guatemala and trained as an accountant. After school, he worked for a Guatemalan coffee company, but his curious nature pushed him to look beyond the books and learn multiple facets of the business. Recognizing his cross-functional value, the company sent him to Honduras in the 1990s to manage their coffee operations and this eventually lead him to invest in some land in Chenacla. He and Marysabel met and wed shortly after and established the land as a coffee farm, together.

They dedicated themselves to producing the highest-quality coffee they could, and when they heard about the first coffee quality contests in Honduras, they entered their coffees. Right away, their coffee started to win prizes in these contests, and coffee from Finca El Puente began a winning streak that is unparalleled.

This award-winning coffee is super sweet and delicate. With plummy sweetness and milk chocolate notes, this soothing coffee is what you look for in the morning. This coffee scores 90 points in Coffee Review!

Brewing Recipe : 

Honduras Finca El Retono 宏都拉斯 小樹莊園

Sold Out RM400.00 MYR

Tropical Fruit. Cherries. Pear. Mango.

About this coffee :

El Retoño farm is located at an altitude of  1780 meters above sea level, the variety grown is Catuai. Suyapa says that despite being the coffee production with a variety susceptible to diseases and pests, you can get a quality coffee with much care and attention, but overall taking advance of the excellent height.

This is the first time for Suyapa to participate in COE. It has been a wonderful and motivating experience and expected to serve as an example for other coffee producers to offer the best coffee in Honduras. 

This coffee is a fruit bomb, with lots of tropical fruitiness of starfruit & mango, cherries sweetness with pear juicy mouthfeel. We like to enjoy this coffee in the hot afternoon, right after lunch!

Brewing Recipe : 

100g, 250g pack ships within 1-2 working days
1kg Pack roast to order, ships within 3-5 working days

Honduras La Bendicion 宏都拉斯 祝福莊園 蜜處理

Sold Out RM550.00 MYR

白花、葡萄、蔗香、蜜李、仙楂、糖葫蘆
White flowers. Grapes. Sugarcane. Honey Plum. Hawthorn. Candied haws

About this coffee :

在 El Cedral 的山丘上，Ramón Rodríguez在海拔1800-1900米的海拔上種植波旁和帕卡斯。 該地區靠近El Cielito，Las Flores和El Sauce的微觀區域，我們與其他幾家注重質量的生產商合作。

拉蒙種植了少量的優質咖啡，並且在往年一直是著名的洪都拉斯卓越杯 COE 比賽的決賽選手。 經過洗滌後，需要將咖啡乾燥至10％至11％的水分，以延長保質期並保持品質。 在El Cedral，這很困難，因為天氣通常涼爽潮濕。

這款洪都拉斯咖啡清爽可口，多汁的咖啡。 帶有葡萄，甘蔗和蜂蜜李子的果香，帶有白花和蜜餞山楂的甜味。 一杯可愛的咖啡，使您的臉上露出微笑。

In the hills of El Cedral, Ramón Rodríguez grows Bourbon and Pacas at an altitude of 1800 - 1900 meters above sea level. The area is close to the micro-regions of El Cielito, Las Flores and El Sauce where we work with several other quality focused producers.

Ramon grows a small quantity of high-quality coffee, and in previous years has been a finalist in the prestigious Honduras Cup of Excellence competition. After going through the washed process the coffee needs to be dried to between 10% and 11% moisture to prolong shelf life, and maintain quality. In El Cedral this can be difficult because the weather is often cool, and humid.

This Honduras coffee is clean & delightfully juicy cuppa. With fruity notes of grapes, sugarcane and honey plum, hints of white flower & candied haws sweetness. A lovely coffee that put a smile on your face.

Brewing Recipe : 

Honduras Los Maldonados lot.341 Pacamara 宏都拉斯 瑪多那多莊園 帕卡瑪拉 水洗 No.341

Sold Out RM550.00 MYR

莓果 葡萄 甘蔗 太妃糖 奶油麵包 甜感高
Berries. Grapes. Sugar Cane. Toffee. Butter Bread.

About this coffee :

洛斯馬爾多納多斯位於宏都拉斯最西部的角落，靠近瓜地馬拉和薩爾瓦多的邊界，加西亞家族已經種植了十多年。 作為一個小咖啡農家庭，他們每年只生產大約 200 袋精品咖啡，並專注於提高質量，以便與少數全球客戶建立長期的關係。

咖啡生長在大約 1750 masl 的幾個較小的咖啡田上，沿著山坡依偎在由 Ocotepeque 特殊的風和雲層形成的小氣候中。

這種咖啡只包含 pacamara 品種，起源於 Pacas 和 Maragogipe 之間的雜交。 這是一種非常大顆的豆子，能夠在高海拔地區生產出卓越的品質。

這洪都拉斯水洗咖啡絕對令人驚嘆。 帶有許多果味，包括漿果、葡萄和甘蔗的甜味，最後帶有一絲太妃糖的餘韻。 可愛的甜感，是一杯完美的早晨咖啡。

Located in the most western corner of Honduras close to the border with Guatemala and El Salvador, Los Maldonados has been cultivated by the Garcia family for more than a decade. As a smallholder coffee farmer family they only produce around 200 bags of specialty coffee every year and focus on improving their quality in order to build long lasting relationships with their few worldwide customers.

The coffee grows at around 1750 masl on several smaller coffee fields, nestled along mountain slopes in a microclimate created by the special winds and cloud formations in Ocotepeque.

This coffee comprise only the pacamara varietal, originated from a cross between and Maragogipe. It's a very large bean size & able to produce exceptional quality at high altitude.

This Honduras washed coffee is absolutely stunning. With lots of fruity notes include berries, grapes & sugarcane sweetness, finish with hints of toffee aftertaste. Lovely sweetness that makes a perfect morning cuppa.

Brewing Recipe : 

Honduras Sagastume 宏都拉斯 嶐卡斯圖梅家族

Sold Out RM500.00 MYR

甜橙、柚香、甘蔗、黑糖
Orange. Grapefruit. Sugarcane. Molasses.

About this coffee :

聖塔芭芭拉（Santa Barbara）是宏都拉斯地區的名稱，但它也是貫穿該國這一地區的山脈的名稱。在過去的幾年中，前面提到的一個特殊的山坡已經成為宏都拉斯 CoE 獲獎者的最大出產區。擁有最聰明，最有創造力的農民的最成功的農場是彼此幫助的鄰居，以精益求精。

在這個山坡上種植的主要是帕卡斯（Pacas），一種類似於波旁的咖啡品種，還種有黃卡圖阿（YellowCatuaí）和帕卡瑪拉（Pacamara）。在這樣的區域（最靠近叢林，因此會下雨）處理咖啡果具有挑戰性。

特別地，乾燥過程是特別苛刻的。但是，當這些過程得到精確控制時，看似有問題的因素（例如在嚴苛條件下乾燥）才是使這一地區的咖啡特別有趣的原因。因為這裡生產的咖啡是中美洲其他地方都沒有的具有風味屬性的咖啡。

這日曬咖啡在該地區很少見，可製成超級果香的咖啡！帶有甜橙，葡萄柚和甘蔗的果香，並帶有糖蜜黏膩的甜餘韻。一杯美味的咖啡，開始您的一天！

Santa Barbara is the name of a region in Honduras, but it is also the name of the mountain range that stretches through this part of the country. The one special hillside mentioned earlier has, over the past several years, become the largest supplier of CoE winners in Honduras. The most successful farms with the smartest and most innovative farmers are neighbours who help each other to refine the best of their lots. 

Grown on this hillside are mostly Pacas, a coffee species akin to Bourbon, but also to Yellow Catuaí and Pacamara. It is challenging to process coffee cherries in areas like these, which are closest to the jungle and thus to rain.

The drying process, in particular, is especially demanding. But when these processes are precisely controlled, seemingly problematic factors (like drying under challenging conditions) are what make coffee from this area particularly interesting. Because the coffee produced here is coffee with flavour attributes not found anywhere else in Central America.

This natural processed coffee is rare found in this region, it makes a super fruity cuppa! With fruitiness of sweet orange, grapefruit and sugarcane notes, finish with molasses sticky sweet aftertaste. A great coffee to start your day!

Brewing Recipe : 

India Kaskemane Estate 印度 巴巴布丹 奇卡瑪加魯魯 瓦魯納 單一莊園AA 阿拉比卡 S.795 水洗

Sold Out RM450.00 MYR

白花、香料、果乾、蜜地瓜、甘蔗
White Flower. Spices. Dried Fruit. Honey Sweet Potato. Sugar Cane.

About this coffee :

來自 Kaskamane 莊園，這些 s。 795個品種在1100～1200m處種植成熟。 它們與荳蔻和檳榔等間作作物一起種植。 s.795 是在 1940 年代開發的，使用以高品質聞名的“kents”阿拉比卡咖啡。 它們生產出濃郁的咖啡豆、卓越的品質和平衡的杯子，帶有微妙的摩卡風味。

這些豆子在卡納塔克邦 Chikmagalur 的濕髮酵過程中浸泡長達 36 小時。 然後用淡水清洗豆子並在高架床上曬乾 7-14 天。

這 S795 咖啡品種不同於您在印度發現的任何其他咖啡。 帶有白色花香、香料、甘藷和甘蔗的甜味。 來自印度的非常乾淨的咖啡。

From Kaskamane estate, these s. 795 varietals are grown and ripened at1100 ~ 1200m. they were grown with intercrops such as cardamom, and areca nut. s.795 was developed in the 1940s, using ‘kents’ arabica, known for its high quality. they yield bold beans, superior quality, and a balanced cup with subtle flavour notes of mocha.

These beans spend up to 36 hours soaked in the wet fermentation process, at Chikmagalur, Karnataka. Then the beans are washed with fresh water & sundried on a raised bed for 7-14 days. 

This S795 coffee varietal is unlike any other coffees you find in India. With white floral qualities, spices, sweet potato & sugar cane sweetness. An exceptionally clean coffee from India.

Brewing Recipe : 

Indonesia Bali Kintamani Sweet Lakshana 印尼 峇里島 金塔馬尼

Sold Out RM380.00 MYR

芒果。 荔枝。 熱帶水果。
Mango. Lychee. Tropical Fruit.

About this coffee:

巴厘島是一個小島，實際上是一座淹沒的火山峰，就在爪哇島東海岸附近，擁有許多小型咖啡農場。 Kintamani 的農民屬於Subak Abian（SA）合作組織，Subak Abian是根據印度教哲學“ Tri Hita Karana”（幸福的三個原因）建立的。 SA合作社在農業，社會和宗教活動中促進社區發展，自2008年以來已獲得有機認證。農藥從未在其咖啡農場使用，化肥是100％有機的。

這種咖啡在百分百高架床上曬乾；這可能是有史以來第一個特別的日曬印尼咖啡。高架床使櫻桃沒有臟味，並且可以在巴厘島的高海拔陽光和恆定的島風中促進非常曬乾。

這日曬咖啡極具異國情調，獨特而濃郁，奶油般潤滑的口感，同時保留了印尼濃郁的風味。一隻豐富水果味如荔枝，熱帶水果，菠蘿和芒果風味，非常有層次的果味的咖啡。

Bali is a tiny island– actually, a submerged volcano peak – just off the east coast of Java, with many small coffee farms. The farmers who grow Kintamani Natural belong to cooperative organizations known as Subak Abian (SA) founded on a Hindu philosophy known as “Tri Hita Karana” (the three causes of happiness). SA co-ops foster community in agricultural, social and religious activities, and have been certified Organic since 2008. Pesticides are never used on their coffee farms, and fertilizers are 100% organic.

This coffee is 100% sundried on raised beds; It’s perhaps the first-ever special prep natural Indonesian. Raised beds keep the cherry free of dirty flavour, and facilitate very quick drying in Bali’s high altitude sun and constant island breeze.

The natural coffee is extraordinarily exotic and unique with a rich, buttery mouthfeel while retaining Indonesia’s full-bodied character. A very fruity cup of lychee, tropical fruits like pineapple & mango on the first sip, very complex fruity cuppa.

Brewing Recipe : 

Indonesia Dionysus 印尼 酒神 戴歐尼修斯

Sold Out RM850.00 MYR

百香果、香蕉、酒心巧克力
Passion Fruit. Banana. Chocolate Liquor

About this coffee :

阿拉比卡咖啡於1924年首次在印度尼西亞的亞齊地區種植。如今，在蓋奧高地，大約72,900個農業家庭種植了咖啡，其中大多數農場面積不到1公頃。對於加約人來說，咖啡是一種生活方式，並且是當地文化的獨特且必不可少的組成部分。多數Gayonese都從事咖啡種植，而農場則代代相傳。

當Gayo 杯測團隊的專業咖啡飲用者品嚐咖啡生產者的葡萄酒咖啡時，生產者“葡萄酒咖啡”的杯測得分達到86.25。因為這種咖啡有“酒”的味道，所以生產者很好奇。以免咖啡中含有酒精。然後，他決定將他的咖啡送到Jember進行實驗室測試。經過實驗室測試後發現，咖啡不含酒精，僅具有味覺。

那麼，這種咖啡中的“酒”的味道感是從哪裡來的呢？顯然，這種味道感覺來自於加工過程中的發酵咖啡果皮。我們發現，當溫度下降時，這種咖啡是最好的選擇，它的甜味在整個杯子中都得到了彰顯。複雜而令人放鬆的咖啡。那麼，這種咖啡中的“酒”的味道感是從哪裡來的呢？顯然，這種味道感覺來自於加工過程中的發酵咖啡果皮。我們發現，當溫度下降時，這種咖啡是最好的選擇，它的甜味在整個杯子中都得到了彰顯。多層次而令人放鬆的咖啡。

Arabica coffee was first planted in the Aceh region of Indonesia in 1924. Today in the Gayo Highlands, coffee is grown by approximately 72,900 farming families, most of whom farm on less than 1 hectare. For the Gayo people, coffee is a way of life and a distinct and essential part of local culture. Most Gayonese are involved in coffee farming, and farms are passed down from generation to generation.

The main coffee areas are Bener Meriah and Aceh Tenga, and there is a saying that wherever you look in Bener Meriah Regency, you see coffee trees. The name of this coffee is meaningful. ‘Gayo’ refers both to the region and an ethnic group.

Geographically, Gayo is a region within the Aceh Province and Gayonese will be used to describe the ethnic group indigenous to the area. In the Indonesian language, "Senja" means dusk. It suggests that Gayo Senja is best to be enjoyed after office hours – the perfect coffee for kicking back and relaxing.

When The Coffee Producer Wine Coffee was savoured by professional coffee drinkers from Gayo Cupper Team, The Producer "Wine Coffee" was found to reach a cupping score of 86.25. A remarkable number of copies processed in a 'natural process'.

Because there is a taste of "Wine" in this coffee, The Producer was curious. Lest coffee contains alcohol. Then he decided to send his coffee to Jember to be tested in the laboratory. After going through laboratory tests found, it turns out Coffee does not contain alcohol, just a taste sensation only.

Then, where does the sensation of taste "Wine" in this Coffee come from? Apparently, this taste sensation comes from the fermented coffee peels during the processing. We find that this coffee is best to enjoy when the temperature cools down, it’s sweetness is highlighted throughout the cup. A coffee that complex and comforting.

Brewing Recipe : 

Indonesia Mount Gayo Dark Roast 印度尼西亞 蓋奧山 深焙

Sold Out RM400.00 MYR

黑巧克力. 柑橘. 奶油.
Dark Chocolate. Citrus. Creamy. 

About this coffee :

蓋奧亞齊（Gayo Aceh）生長在塔瓦湖（Lake Tawar）上，這是一個肥沃的火山土壤，形成了黑巧克力和柑橘香氣的層次感，並具有乾淨光滑的尾韻。一種讓人心中渴望的咖啡。 

Gayo Aceh is grown in Lake Tawar, a rich & fertile volcanic soil which develops a very complex cup profile of dark chocolate & citrusy notes with clean smooth finishing. A coffee that desirable in people's heart. 

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.

Indonesia Sulawesi Toraja Pulu Pulu To'Barana 印尼 蘇拉威西 Toraja Pulu Pulu

Sold Out RM400.00 MYR

百香果. 鳳梨. 花香.
Passion fruit. Pineapple. Floral.

About this coffee :

Toraja Pulu Pulu位於Toraja北部地區的Sesean山上，在海拔2100米處（masl）達到最高峰。 Pulu Pulu村的土地面積為1600-1800馬爾斯朗，是整個 Toraja 最高的咖啡種植地區，同樣由單個小農經營。

採摘成熟的咖啡果後，將其整體放在高架床上曬2至3週。 生產商通過在發酵，洗滌，乾燥和分類中的精心維護，不斷提高質量。 她在單層房屋的頂部建造了一個溫室，僅可烘乾最優質的咖啡。

這是一種超級稀有且經過良好處理的日曬印尼咖啡。 有百香果，鳳梨果汁口感，餘韻有蔓越莓巧克力。早晨享受一杯令人愉快的咖啡！

Toraja Pulu Pulu is located on Mount Sesean in the northern region of Toraja where it peaks at 2100 meter above sea level (masl). Pulu Pulu village ranges from 1600-1800 masl that is the highest coffee planting region in the whole of Toraja and similarly they¡¦re run by individual smallholders

After ripe cherries are picked, it's sundried in raised beds in whole for 2-3 weeks. The producer is constantly improving the quality through great care in fermenting, washing, drying, & sorting. She has built a greenhouse on top of a single storey house to dry only the highest quality coffee.

This is a super rare and well processed natural Indonesia coffee.?Juicy mouthfeel with passion fruit, pineapple & red floral mouthfeel plus cranberry chocolate finish. A delightful coffee to enjoy in the morning!

Brewing Recipe :

Indonesia Sulawesi Toraja Sapan Pong Bose' 印尼 蘇拉威西 Toraja Sapan

Sold Out RM400.00 MYR

蘇丹娜葡萄乾。 玫瑰果。 玫瑰茄。
Sultana Raisin. Rose Hips. Roselle.

About this coffee :

位於南蘇拉威西省（South Sulawesi）的塔娜（Tana Toraja）攝政區，這是一個廣受讚譽的咖啡種植區，生產這些農作物的農民在塞山山脈的山坡上生活和工作。 咖啡果在其東部斜坡被帶到Minanga集鎮，而在櫻桃的西部則到達薩潘進行處理。

在2015年之前，這些農民一直在自己處理咖啡，但是從那時起，Toraja咖啡種植者合作社的成立為社區提供了從教育到基礎設施的支持服務。

採摘成熟的咖啡果後，將其倒入浮選罐中，以除去所有未成熟的漂浮物，然後將其脫漿並發酵24小時。 再次用清水洗淨以除去所有粘液，並在高架床上曬7-14天。

這是一支清脆，甜美又乾淨的印尼咖啡，帶有蘇丹葡萄乾，玫瑰果，玫瑰茄和紫色花香。 中度口感，蘋果酸度適中的番石榴尾韻。

Located in the Tana Toraja Regency of South Sulawesi, a well-regarded coffee growing region, the farmers who produced this lot live and work along the slopes of the Sesean Mountain range. On its eastern slope, cherry is brought down to the market town of Minanga, while on the west the cherry arrives in Sapan for processing. 

Prior to 2015, these farmers had been processing the coffee themselves, but since then the establishment of the Cooperative of Toraja Coffee Growers has provided the community with support services from education to infrastructure.

After ripe cherries are picked, it's poured into flotation tank to remove all unripe floaters, then it's depulped and ferment for 24 hours. It's washed with clean water again to remove all mucilage and sundied on raised beds for 7-14 days. 

This is a crisply sweet & clean Indonesian coffee, with aromas of sultana raisin, rosehip, roselle and purple floral. Medium body and decent malic acidity Guava finish.

Brewing Recipe : 

Indonesia Sumatra Gayo Santhuru 印尼 蘇門答臘 迦佑Santhuru

Sold Out RM380.00 MYR

巧克力、焦糖、棗
Chocolate. Caramel. Dates.

About this coffee :

Sumatra Aceh Gayo 來自印度尼西亞蘇門答臘島亞齊省阿圖林塘咖啡區周圍的家族農場。

他們專注於精心挑選的成熟櫻桃以呈現蘇門答臘真正地獨特的風味。 這家族還擁有對處理的完全控制權。

這是濃郁口感的咖啡，帶有巧克力和焦糖的甜度，並帶有棗甜的餘韻。 可以用法壓壺沖泡咖啡並上加丁點牛奶，做為拿鐵順滑香甜。

They focus on meticulous ripe cherry selection resulting in something truly unique in Sumatra. The family also has full control of the processing and milling and our supply chain resource has helped channel this coffee direct to our export operation in Medan.

This is a full bodied cuppa, with pronouncing chocolate & caramel sweetness, finish with dates sweet aftertaste. Perfect to add a splash of milk on French Press coffee & makes smooth latte.

Brewing Recipe : 

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

Indonesia Sumatra Mandheling Triple Pick G1 印尼 蘇門達臘 曼特寧

Sold Out RM300.00 MYR

巧克力、焦糖
Chocolate. Caramel.

Brewing Recipe : 

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

Indonesia Sumatra Raja Harimau Mandheling

Sold Out RM120.00 MYR

雪松。 柑橘。 柑桔 甘蔗。
Cedar. Tangerine. Citrusy. Sugarcane.

About this coffee :

這支虎皇豆款的取名來自於蘇門答臘瀕臨絕種的代表性稀有動物，蘇門答臘虎！老虎向來被認為是獸中之王，本支豆款飽滿雄渾的風味立即讓人聯想到老虎的王者意象，而雲從龍，風從虎，

本支豆款深邃悠長的菸絲、雪松、藥草的經典高級曼特寧風味，更令人聯想到高山峻嶺的風起雲湧，頗有龍吟虎嘯久久不絕之感。 托巴湖(Lake Toba 或者當地語言稱之為 Danau Toba)的周圍，這個位於北緯2.5度，面積約1,130平方公里，最深處達505公尺的托巴湖，不只是印尼最大的湖泊，也是全球最大的火口湖，不只面積廣大海拔也有900公尺，若從周圍高地往下俯瞰，湖色深藍、與湖中的Samosir島及周圍農地一望無際的綠意梯田，景色甚是壯麗。

磨開為濃郁的藥草、雪松夾帶著黑莓、葡萄柚皮與巧克力香氣。入口即可感受黑莓、烏梅與葡萄柚風味，酸值強勁飽滿，緊接著浮現雪松及藥草香氣，餘韻為菸草及焙烤可可，風味深邃鮮明、濃厚扎實

The name of this Tiger King Bean comes from the representative rare animal that is endangered in Sumatra, the Sumatran Tiger! The tiger has always been regarded as the king of the beasts. The full and powerful flavour of this bean version immediately reminds you of the image of the king of the tiger, and the cloud from the dragon, the wind from the tiger, the deep and long bean version of tobacco, cedar, and herbs.

The classic high-end Mandheling flavour is more reminiscent of the surging mountains and mountains, and it has a long-lasting sense of dragons and tigers. Around Lake Toba (Lake Toba or Danau Toba in the local language), this Lake Toba is located at 2.5 degrees north latitude and covers an area of ​​about 1,130 square kilometres. The deepest point is 505 meters. It is not only the largest lake in Indonesia but also the world The largest crater lake is not only a vast area but also 900 meters above sea level. If you look down from the surrounding highlands, the lake is dark blue, with the Samosir Island in the lake and the endless green terraces of the surrounding farmland, the scenery is very magnificent.

This coffee is packed full of deep flavours, with cedar, tangerine & citrusy notes, pair with sugarcane sweetness. 

Brewing Recipe :

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

Indonesia Wahana Estate Longberry 印尼 瓦哈那莊園 長豆

Sold Out RM420.00 MYR

黑棗、甘草、番薯餅
Black Dates. Liquorice. Sweet Potato Pie.

About this coffee :

Wahana Estate 由我們的研磨合作夥伴於 2005 年建立，是島上唯一的大型私人咖啡莊園。它位於北蘇門答臘 Sidikalang 區 Lae Mungkur 村海拔 1,300 至 1,500 米之間，該地區以其理想的氣候條件而聞名，包括多巴湖地區降雨量最高的地區。

Wahana Graha Makmur 的意思是“獲得巨大成功的船隻”。因此，莊園的使命不僅僅是自己生產高品質的咖啡。他們還致力於為整個地區的農民提高咖啡質量。作為一個實驗農場，他們的目標之一是找到非常適合該地區氣候的品種。該莊園建立了一個農民支持中心，免費分發咖啡種子，並提供有關農場管理、遮蔭樹分配和有機肥料使用的信息和建議。 Wahana 還為周邊地區的小種植者加工手工採摘的成熟櫻桃。

該莊園種植了約 250 公頃的土地，種植了 13 種不同的本地和國際品種。這些咖啡被小心地分成不同的批次，以生產獨特的單一品種咖啡，包括一些有趣的印尼當地雜交品種 - Rasuna、Long Berry、Andong Sari、Toraja、S795（Jember）、Jantung - 以及更廣為人知的國際品種 - Caturra、Catuai 、Villa Sachi 和哥倫比亞 Típica 品種。每公頃咖啡樹下可以種植大約 2,000 棵樹 - 這些樹以 2m x 2.5m 的間距均勻分佈，並在當地的 Lamtoro 樹下遮蔭。

對於印度尼西亞來說，不同尋常的是，Wahana 的大部分咖啡都經過徹底清洗——使用該莊園的新濕磨設備。該設備安裝於 2009 年，每小時可處理 25 公噸紅櫻桃，令人印象深刻。櫻桃只有在完全成熟時才被採摘，然後在它們到達干磨機時手工分類和分級，然後再製漿。然後將咖啡充分發酵，直到粘液變得可去除，經過充分清洗，然後​​在工廠寬敞的露台上乾燥至 11% 的濕度。

Longberry 品種因其外觀而得名，與其他咖啡品種相比，它又長又細。它被認為起源於埃塞俄比亞，因為它與 Longberry Harrar（Typica 品種的自然突變）相似。

在印度尼西亞，Longberry 最初只與亞齊有關；然而，幾年前，Wahana Estate 將咖啡作為 Wahana 的試驗品種之一帶到了多巴湖地區。

這不是典型的印尼咖啡。乾淨、舒緩和令人難以置信的甜度，是經過精心加工的印尼咖啡的一個很好的例子。你會得到很多黑棗和甘藷派的粘稠甜感，最後帶有一絲甘草味。下午慢慢享用很棒的咖啡。

Wahana Estate, which was established by our milling partner in 2005, is the only large, private coffee estate of its kind on the island. It is situated between 1,300 to 1,500 metres in the village of Lae Mungkur, in the Sidikalang district of North Sumatra – an area famous for its coffee due to its ideal climatic conditions, including the highest levels of rainfall in the Lake Toba region.

Wahana Graha Makmur means “Vessels for Great Success”.  Accordingly, the Estate’s mission is more than just to produce high quality coffee themselves.  They are also committed to improving coffee quality for farmers throughout the region.  As an experimental farm, one of their aims is to find varietals that are well-suited to the region’s climate. The estate has established a farmers’ support center which distributes coffee seeds - free of charge - and offers information and advice on farm management, distribution of shade trees, and use of organic fertilizer. Wahana also processes hand-picked, ripe cherries for small growers in the surrounding region.

The estate has planted around 250 hectares with 13 different local and international varietals. These are carefully separated into different lots in order to produce distinct single varietal coffees, including some interesting local Indonesian hybrids - Rasuna, Long Berry, Andong Sari, Toraja, S795 (Jember), Jantung – and more widely known international varietals - Caturra, Catuai, Villa Sachi and Colombia Típica varieties. Each hectare under coffee can support around 2,000 trees - these are evenly spaced at 2m x 2.5m and are shade grown under local Lamtoro trees. 

Unusually for Indonesia, much of Wahana’s coffee is fully-washed – using the estate’s new wet milling facility. This was installed in 2009 and can process an impressive 25 metric tonnes of red cherries per hour. The cherries are picked only when fully ripe and are then sorted and graded by hand when they reach the dry mill, before being pulped. The coffee is then fully fermented until the mucilage becomes removable, is fully washed and is then dried on the mill’s extensive patios to 11% humidity.

The Longberry variety is so named due to its appearance, which is long and thin in comparison with other coffee varieties. It is thought to have originated from Ethiopia due to its similarity to Longberry Harrar (a natural mutation of the Typica variety).

In Indonesia, Longberry was initially associated only with Aceh; however, several years ago Wahana Estate brought the coffee to the Lake Toba area as one of Wahana’s experimental varieties.

This coffee is not your typical Indonesian coffee. Clean, soothing & incredibly sweet, a great example of well processed Indonesian coffee. You'll get lots of sticky sweetness of black dates, & sweet potato pie, finish with hints of liquorice. Great coffee to slowly enjoy in the afternoon. 

Brewing Recipe : 

Indonesia Wahana Estate Triple Pick 印尼 蘇門達臘 瓦哈納莊園

Sold Out RM380.00 MYR

荳蔻、葡萄乾、馬達加斯加巧克力
Nutmeg. Raisin. Madagascar Chocolate.

About this coffee :

經過幾十年的印尼咖啡貿易，他們發現需要為更高等級的專業市場生產和供應咖啡。 經過多年的規劃研究，他們終於在2005年獲得了土地並啟動了Wahana Estate項目。

為了從北蘇門答臘省生產高品質的咖啡，Wahana Estate 通過在農場種植所有遮蔭樹和有機肥料（堆肥）來實踐可持續農業。

瓦哈納莊園將每個品種按地塊隔離開來，分別收穫，以釋放每個品種的潛力。 此外，只有紅咖啡果被收穫，然後在他們自己的清洗站單獨處理。

這是一支中度濃郁的咖啡，非常適合拿鐵卡布奇諾。 大量的巧克力香氣，葡萄乾和肉荳蔻香料味餘韻。 也很適合用法壓壺沖泡喔。

After decades of trading Indonesian coffee, they found the need to produce and supply coffee for the higher grade specialty market. Through years of research of planning, they’ve finally acquired the land and start the Wahana Estate Project in 2005.

To create a high-quality coffee from North Sumatra province, Wahana Estate practices sustainable agriculture by having all shade trees and organic fertilisers (composting) on the farm.

Wahana Estate segregates every varietal by plots and harvests them separately so as to unlock the potentials of each varietal. Furthermore, only the red cherries are being harvested then processed separately in their own washing station.

This coffee makes a medium-full bodied cup & perfect for a latte cappuccino. Lots of chocolate notes and finish with raisin & nutmeg spices notes. Great to brew with French Press too.  

Brewing Recipe :