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Yemen coffee is grown almost exactly as it was hundreds of years ago, without the use of synthetic fertilizers, pesticides or herbicides (organic). Yemen Mocha Coffees are dry-processed, husked by millstone and screened, cleaned by hand. Very well recognized outstanding coffee. This coffee is acidic, full-bodied, fragrant, and winy. A most appreciated coffee by experts worldwide!

The most prized coffee by the Yemeni people and the aficionados (passionate). Ismaili is the highest grown coffee in Yemen at about 2500 meters in Bani Ismail, in the region of Haraz.

Offers a more pungent, complex, deep and fruity taste yet brighter. These deep dark notes are highly desirable for example: sage, tobacco, leather, dry fruit, cardamom and woody notes. Its intensity will reveal itself as the aromatics unfold after it has rested for 24 hours after being roasted.

These aromatics really emerge once the coffee is ground, stronger than its actual taste, creating intoxicating aromatics giving you what we call Yemen Syndrome.

Once you drink the resulting cup, all other coffees will taste pale in comparison.

Our Tanzanian coffee is cultivated on the famous slopes of Mount Kilimanjaro, a dormant volcano known as Africa’s tallest mountain.

This majestic location is equally home to some of the most outstanding Kenyan coffees. Coffee production is the livelihood for 5 to 6 % of the Tanzanian population and the second highest valued agriculture export after tobacco.

Bright and clean with a winey-like acidity, this coffee offers medium-body with a lingering aftertaste. Our specialty TAG roast brings out its berry-like flavors.

Our creamy Sumatran coffee captures the monsoon-like essence of this exotic Indonesian island.

Three successive hand sortings contributes to delivering all the special characteristics we have come to expect of Indonesian coffees: heavy, rich, clean and full-bodied with low acidity and pleasant earthy undertones.

Its full-bodied, low-acidity also feature notes of bittersweet chocolate and malt.