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  Conilon Imperial Premium Brazilian Conilon Robusta

  $19.50 Original price was: $19.50.$17.95Current price is: $17.95.

  add some kick complexity & crema to your cup

  add complexity & crema to your cup
  Process Method Washed

  Tasting Notes: Caramel • Hazelnut Cream
  Process: Washed
  Altitude: 500–600 m
  Bean Size: Screen 14+

  Conilon Imperial is a premium Brazilian Conilon, a distinguished variety of Coffea canephora (Robusta) cultivated in the hills of Espírito Santo. Unlike conventional Robusta coffees, Conilon is prized for its naturally sweeter profile, refined flavour, and cleaner finish, delivering exceptional balance with far less bitterness.

  The name Imperial pays tribute to Brazil’s historic Imperial Route. During the 19th century, this trail carried gold through forests and across rivers by mule and horse-drawn carts. While those caravans have long since given way to modern transport, the route now carries a treasure of a different kind—exceptional coffee.

  For generations, coffee from this region was valued more for quantity than quality. Today, a new wave of dedicated growers is blending traditional farming knowledge with modern cultivation and processing techniques to unlock the true potential of Conilon.

  The result is a beautifully balanced coffee with rich notes of caramel and hazelnut cream, a smooth, creamy body, gentle acidity, and a clean, lingering finish. It’s a cup that showcases just how refined Brazilian Conilon can be.

  Optimal Roast generally suits a darker roast

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  Guatemala Regional Specialty Washed Arabica HB

  Altitude: 1,200–1,300 masl
  Varietals: Mixed regional varieties
  Processing: Washed EP (European Prep)

  Smallholder Farmers | Various Regions | Washed Process

  Cup Profile:

  Expect a profile that combines bright notes and delicate sweetness with a big smooth chocolaty body, heavy coating mouth feel – lovely roasted nut back note making a very pleasant long sweetness  finishing  with hints of cocoa and milk chocolate that reflect the diversity and richness of some of  Guatemala’s renowned coffee-growing regions

   

   

   

   

   

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  Panela Premium Organic Raw Sugar

  $12.00

  Panela /Rapadura Premium Organic Raw Sugar

  Region: Brazil – Amazon Forest 

  Altitude: 1200 MASL

  Certification: Organic & Fairly Traded – Direct Trade

  Taste Profile

  Organic Panela Raw Sugar full body light sweet toffee notes  clean flavor – nicely balanced finely ground

  Use wherever and however you choose on your cereal – in hot drinks or in baking and cooking – makes great caramel

  you can also use it as a  delicious base for your rubs & sauces when smoking your favorites meats & ribs

  use  however you like it is super delicious

  this panela is made from the highest quality organic cane sugar grown in the Amazon regions of Brazil. This Panela is premium quality and  unrefined and importantly minimally processed to retain  the natural minerals and nutrients of the sugar cane  rendering its unique, flavour profile resulting in beautiful depth of flavour and mouthfeel Rapadura sugar is primarily produced in Brazil’s Northeast Region, with **Ceará** being the largest producer among the states. The town most likely associated with rapadura production is **Santana do Cariri** in Ceará. This town is known for its traditional rapadura production, with small family businesses maintaining artisanal methods.

   

  Other notable towns in Ceará, such as **Aracati** and **Jaguaruana**, also contribute significantly to rapadura production due to their historical ties to sugarcane cultivation and processing. However, Santana do Cariri stands out for its prominence in local production and cultural significance.

   

  Select options This product has multiple variants. The options may be chosen on the product page
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  Ethiopia Guji Harosema Natural Process

  $25.00 – $125.00Price range: $25.00 through $125.00

  ***New Product Line Just Arrived  ****

  Process: Natural Process Gr2
  Region Area:  Guji, Dimtu,
  Village: Harosema
  Varietal: Heirloom Ethiopian
  Washing Station: Gizaw

  Producer: Gizaw Alemayehu & his wife Frehiwot Mekonnen.
  Picking method: Hand-picked
  Drying technique: African raised beds
  Altitude: 1750-2200 MASL

  Cup Profile: Yellow stone fruit, tropical, lingering caramel finish

   

  Coffee Farm Information

  Before Ethiopia’s socialist government came to power in 1974, Alemayehu, father of Gizaw, produced coffee on large, privately owned farms in the areas surrounding Yirgacheffe. The farms were subsequently nationalised under the new government, an experience that deeply affected the young Gizaw.

  In the face of the government’s harsh policies, Gizaw no longer saw farm ownership as a viable future. Instead, he turned his attention to coffee processing, developing a modern approach to the business while continuing to pursue his father’s vision alongside his wife, Frehiwot.

  The coffee cherries are handpicked, carefully sorted, and delivered to Gizaw’s washing station from Dimitu, Harosema village. At the station, the cherries are separated into grades according to density using specialised channels. During drying, the coffee is shaded from 12 p.m. to 3 p.m. and turned frequently to promote consistent drying. The process continues for approximately 20–28 days, until the coffee reaches a moisture content of 11.5%.

   

  Select options This product has multiple variants. The options may be chosen on the product page