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Single-origin Arabica, grown at altitude. Roasted to reveal its full character and depth of flavour.
أربيكا أحادية المصدر، مزروعة على المرتفعات. محمّصة بعناية لإبراز طابعها الكامل وعمق نكهتها
Flavor Profile
Flavor Profile
Taste Balance
Taste Balance
Coffee Origins
Coffee Origins
More About This Coffee
Roasted Arabica from the sun-drenched Alta Mogiana Plateau, grown at 100m in Brazil's renowned coffee heartland. Washed and ready for your roaster — coax out rich chocolate, dried raisin, and roasted almond at a medium to dark roast.
Origin: Alta Mogiana, Brazil
Altitude: 1000m
Variety: 100% Arabica
Process: Natural
Roast: Medium to Dark
Notes: Chocolate Cacao · Dried Raisin · Roasted Almond
From the mist-covered highlands of Măng Đen Plateau, Vietnam — a region that reveals itself only to those who look closely enough.
Discover the story behind our first origin.
BREWING GUIDE
Find your method. Own your ritual
POUR OVER
Water does the work. You control how.
Recipe — 17g coffee · 255ml water · Ratio 1:15 · 92°C
- Rinse filter. Grind medium-fine. Add 17g to the dripper.
- Bloom: pour 50ml evenly, wait 30 seconds.
- Pour in slow circles to 140ml. Pause. Finish to 255ml.
- Total brew time: 2 min – 3 min 20 sec.
Dial In: Muddy or flat → grind finer · Bitter or harsh → grind coarser · Weak → slow your pour · Over-extracted → pour faster
The grind changed everything. Remember that
FRENCH PRESS
Full immersion. No filter, no rush.
Recipe — 15g coffee · 250ml water · Ratio 1:15 · 94°C
- Grind coarse. Add 15g to the press.
- Pour all water at once. Stir once.
- Place lid on, plunger up. Steep 4 minutes.
- Press slowly and steadily. Pour immediately.
Dial In: Muddy or gritty → grind coarser · Weak or thin → grind finer · Bitter → reduce steep time · Flat → increase temperature
Four minutes. Then it's yours to enjoy — à la française.
ESPRESSO
Nine bars of pressure. Thirty seconds of craft.
Recipe — 20g coffee · 40g yield · Ratio 1:2 · 93°C
- Preheat the group head, portafilter and cup.
- Grind fine. Dose 20g into the basket. Distribute evenly. Tamp firm and level.
- Lock in and begin extraction — aim for a steady, even flow from the first drop.
- Stop at 40g yield. Shot should complete in 26–30 seconds.
Dial In: Too fast (under 25s) → grind finer · Too slow (over 32s) → grind coarser · Sour or sharp → extend by 1–2 seconds · Bitter or dry → stop earlier at 38g
Grind. Lock. Pull.
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