Life's Roller Coaster

With a typical Sumatra profile, this coffee has great body and good acidity. Clean earthy forest base notes with flavours of juicy cranberry, dark chocolate and dried fruits.

Mandheling coffee is an arabica coffee originating from the Mandailing area, near Bukit Barisan Mountains, North Sumatra. Most of the coffee processing is done by using the wet hulled or giling basah method. Giling Basah is the name of the traditional Sumatran process that involves grinding parchment from beans with a moisture content of about 50%. This unique process from Sumatra generates the trademark signature profile (low acidity and richness that stays behind the palate) and gives a jade green colour to the beans.

Papua New Guinea Nebilyer coffee beans are known for their distinct flavor profile, cultivated in the Western Highlands' Nebilyer Valley. These beans, grown at high altitudes (1,400-1,800 meters), thrive in rich volcanic soil, resulting in a medium to full body with bright acidity and intricate flavor notes like citrus, wine, and floral hints.

Sangalai means “bull elephant” in Samburu, the language and name of a semi-nomadic Nilotic people found in north-central Kenya. Elephants are revered symbols of strength and power in Samburu culture. Much like its namesake, this coffee projects a commanding presence in the cup being full bodied with characteristic currant, mandarin and butterscotch flavours.

India has a reputation for being leaders in producing high quality Robusta beans. This Robusta is best suited for espresso blending as it brings strength, spice and an aroma of fruited complexities.

Grown in the Tolima region, specifically in Planadas, at high altitudes (1600-2200 meters). This region benefits from a unique microclimate ideal for growing high-quality Arabica beans. The coffee is known for its balanced acidity, full body, and notes of honey, blackberry, and stone fruit