Six specialty microlots, roasted in Santiago and shipped to your door. Choose by taste — chocolatey, fruity, or floral — and we'll tell you exactly how to brew it at home. You just bring the cup.
SCA 88.50
Sirius ACdA
Ethiopia · Sidama
Natural · Tellabet
1,900–2,000 masl
74110, 74158
If you want to try the most complex coffee we have, start here: red cherry, dark chocolate, rose, and green tea in one cup. SCA 88.50.
In Sidama they say the farm's forests hold trees more than 200 years old, and that nobody touches them because “they shade the coffee, and the people still to come.” The Dukamo family began with two brothers helping their parents and neighbours with the harvest; today they run 3 farms, 42 washing stations, and work with more than 2,500 farmers. Ethiopia is the birthplace of coffee, and these lots grow at 1,900–2,000 masl under native shade.
How to brew it
Filter / V6015 g → 250 g · 94 °C · 3:00–3:30 min. This is where the rose and green tea show up.
Espresso18 g → 36 g · 28–32 s · 93 °C. Hazelnut crema and red blackberry.
Aeropress15 g · 200 g water · 1:30 min. Brings out the dark chocolate.
SCA 88.50 — 88.50 sits in the “excellent” band (85–89.99) and brushes 90, the territory of truly exceptional coffees.
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SCA 88.50
Fulu FVI
Rwanda · Muhazi
Anaerobic natural
1,550–1,835 masl
Bourbon Rojo
If you like coffees that taste like real fruit, this is the boldest one we have: strawberry, mango, hibiscus, and blackberry in the same cup. SCA 88.50 — one of the rarest lots we carry.
By Lake Muhazi they say that when Emmanuel Rusatira bought the Humure station in 2018, a group of older growers told him the land “still remembered the coffee the ships took away a century ago.” Rwanda had to rebuild from nothing, and coffee was one of the ways it did. Today more than 1,900 families bring their cherries to that same station. The name Baho means “to have life, to be strong, to overcome adversity.”
How to brew it
Filter / V6015 g → 250 g · 94 °C · 3:00–3:30 min. Where the mango and blackberry show most.
Espresso18 g → 36 g · 28–32 s. Intense and very aromatic.
Cold brew100 g → 1 L cold water · 12–16 h. Surprisingly refreshing.
SCA 88.50 — 88.50 sits in the “excellent” band and brushes the threshold of 90. Only a handful of lots a year, anywhere in the world, get there.
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SCA 87.00
Almeisan FMA
Colombia · Huila
XL Washed
1,600 masl
Caturra
If you want an elegant, floral, citrus coffee — more mandarin than chocolate — this is yours: SCA 87, and a cup that tastes like fruit tea.
Almeisan is the name of a double star in Gemini, and they say whoever watched it as a child never forgot its brightness. At Finca El Descanso, in Huila, Luis Antonio Contreras learned the craft helping his brothers on their parents' land. When the land was divided, his share became his, and he worked it with his wife and children until it became a home. Of the seven and a half hectares, almost three and a half are coffee. This lot spent more than 130 hours in aerobic fermentation: a patient job almost nobody dares to do.
How to brew it
Filter / V6015 g → 250 g · 94 °C · 3:00–3:30 min. Maximum citrus clarity.
Espresso18 g → 36 g · 28–32 s. Butter and light caramel.
Aeropress15 g · 200 g water · 1:30 min. Quick and very sweet.
SCA 87.00 — 87 points sits in the “excellent” band. Few coffees in the world pass 85, and fewer still go beyond 87.
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SCA 86.00
Rose Huila
Colombia · Huila
Natural
1,400–1,750 masl
Castillo, Caturra, Cenicafé 1
If you want a fruity, sweet coffee that doesn't ask for milk or sugar, this one gives you everything: apricot, red plum, and pineapple over a caramel base. SCA 86.
In central Huila they say the first family to sort their cherries by ripeness did it because a grandmother refused to mill “green fruit.” For years they called her fussy. Today five families take part in this project, after several years of research to produce a natural with stable quality. The grandmother, they say, was right.
How to brew it
Filter / V6015 g → 250 g · 94 °C · 3:00–3:30 min. Red fruit and clean sweetness.
Espresso18 g → 36 g · 28–32 s. Very sweet, with juicy acidity.
Cold brew100 g → 1 L · 12–16 h. Ripe-fruit notes.
SCA 86.00 — 86 points is the “excellent” band on the SCA scale. It sits above 90% of the coffee produced in the world.
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SCA 84.25
El Sombreron
Guatemala · Huehuetenango
Washed
1,200–1,800 masl
Catuaí, Caturra
If coffee with milk is your real coffee, this one was made for you: almond and milk chocolate that hold up perfectly with milk, plus a panela finish that needs nothing else. SCA 84.25.
Guatemala has a very old legend: the Sombrerón, a small man in an enormous hat who appears at night, braids horses' manes, and sings under windows. In Huehuetenango, they say, when a plot produced an exceptional coffee, the neighbours would say “the Sombrerón had passed through.” This farm carries his name; the coffee, like the character, comes out at night and makes itself known.
How to brew it
Espresso18 g → 36 g · 28–32 s · 93 °C. A perfect base for a cappuccino.
French press30 g → 500 g · 4 min · coarse grind. Brings out the chocolate and panela.
Filter15 g → 250 g · 94 °C · 3:00–3:30 min.
SCA 84.25 — 84.25 is “very good” on the SCA scale, one step from the “excellent” band (85+). Clearly above standard specialty coffee.
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SCA 81.00
San Rafael
Brazil
Natural
800–1,300 masl
Catuaí, Mundo Novo
If your everyday morning coffee leaves you wanting something sweeter, this one solves it on its own: a Brazilian natural that sweetens without sugar, with a creamy body and a cocoa finish. SCA score 81.
On the hillsides of inland Brazil they say the grower who worked this plot kept, for his own breakfast, the beans that dried more slowly in the sun. He said they were “the ones that remember summer.” Nobody believed him until the neighbours tasted the coffee and started doing the same. This lot is dried whole in the sun, fruit still on, exactly like those reserved beans.
How to brew it
Espresso18 g → 36 g · 28–32 s · 93 °C. Dense, with caramel and nuts.
Filter / V6015 g → 250 g · 94 °C · 3:00–3:30 min. Sweeter and cleaner.
Cold brew100 g → 1 L cold water · 12–16 h in the fridge.
SCA 81.00 — 81 points puts this coffee above the “specialty” threshold (80+). Fewer than 1 in 10 coffees in the world get there.
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SCA 88.50
