Porcelain Coffee Roasters

Yukro, Ethiopia

An exceptional washed Ethiopian coffee, sourced from the Telila Washing Station. Grown at 2000masl from heirloom varietals 74110 and 74112 in the nearby village of Yukro.

Oolong tea, orange sorbet and Dulce De Leche
Process: washed

An exceptional washed Ethiopian coffee, sourced from the Telila Washing Station. Grown at 2000masl from heirloom varietals 74110 and 74112 in the nearby village of Yukro.

Oolong tea, orange sorbet and Dulce De Leche
Process: washed

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Hypnos, Colombia

This beautiful naturally processed Castillo comes from Villamaría in the Caldas region of Colombia. It’s sweet and syrupy with milk chocolate upfront, soft citrus-like acidity and develops into a rich caramel and toffee apple flavour.

Milk chocolate, toffee apple, grapefruit and caramel
Process: natural

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Finca el Vikingo, Honduras

This Geisha cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has a subtle floral and fruity flavour profile. Finca el Vikingo is a new farm that Jobneel Caceres Dios purchased and planted with Geisha coffee in 2019.

Herbal, floral and citrus
Process: washed

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Muhondo, Rwanda

The red berries flavor note here is not just a fluffy adjective - this Rwanda is gloriously fruity and juicy. It’s sweet and soft with a long and mellow aftertaste, and a croissant on the side only enhances its splendor.

sugar, purple plum and red berries
Altitude: 1900 masl, Process: natural

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Pier Seven Espresso

This special edition single origin espresso from Costa Rica combines a vibrant and sweet profile. Its notes of chocolate biscuit, plum and caramel stand out, which together offer a balanced and refreshing cup. Its medium body and citric acidity make it an excellent choice for those seeking a unique and complex espresso. The Montero's have been producing coffee for three generations. Grandpa Eli was the first, followed by his son Carlos and his grandson Jacob. In Tarrazu, Carlos and his family are all about community. A lot of the neighbouring producers see them as visionaries and leaders of the Tarrazu specialty coffee movement.

Structured, chocolate biscuit and plum
Altitude: 1900 masl, Process: honey

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