• EDITION #1. BERITI. Ethiopian coffee. Hot brewed flash chilled to extract all the natural sweetness and canned with nitrogen to keep it fresh, creamy, and delicious.


    You are holding in your hands the first edition of our Nitro coffee.

    Inside is the Ethiopian heirloom natural processed coffee from 600 smallholder farmers. They are located in Beriti, Tore, Yirgacheffe on the 1770masl altitude. Coffees from Yirgacheffe are unique,and we are crazy about them. In 2017 the prime minister of Ethiopia allowed a reform that enabled co-operatively owned washing stations to export directly. Before the reform, all the coffee from Ethiopia was sold with the involvement of the Ethiopian government. This reform has givena much bigger transparency and traceability. 

    It is hot brewed and  flash chilled to extract all the natural flavors. Adding nitrogen to this coffee results in an even creamier body beverage and highlights the honey sweetness of the drink. Try it chilled on its own or get creative and mix it up. 

  • Sunrise


    This coffee from Daterra Classics is perfect as a starting point in Specialty Coffee. It is easier to manage as an extraction in espresso and its sensory profile is very pleasant for any taste buds, as it is sweet, with a medium low acidity and a round syrupy body. It marries perfectly with cow’s milk as well as any kind of vegetal milk for its attenuated acidity will not interact negatively with the milk proteins.

    • Origin: Brasil
    • Terroir: Minas Gerais, Cerrado 1150 masl
    • Farm: Daterra
    • Variety: Catuai
    • Process: Semi-washed
    • Drying process: Patio, drum-drier
    • Aroma: Intense, Sweet fruit, Hazelnuts
    • Flavour: Sweet, Round body, Plum-like


  • Bossa Nova


    The land of the farm Serra das Araras is operated by Paulo Roberto Cintra Coelho. The coffee here was first planted in the 1960s and has been maintained ever since. This coffee is excellent for an espresso extraction for its high sweetness and good balance in milk beverages.

    • Origin: Brasil
    • Terroir: Sao Tomas de Quino, Alta Mogiana, 1100 masl
    • Farm: Serra das Araras
    • Variety: Yellow Bourbon
    • Process: Natural
    • Drying process: Patio
    • Aroma: Nutmeg, Honey
    • Flavour: Cacao, Cookie, Creamy body


  • Gran Galope


    This coffee from Huila makes for a very balanced espresso with chocolatey notes, but with a pleasant acidity making the cup more bright. Still the acidity is not that dominant, so it will work perfectly well as an espresso base in milk beverages.

    • Origin: Colombia
    • Terroir: Timana, Huila 1200 – 2200masl
    • Farm: Various small farm holders
    • Varietal: Caturra, Castillo, Colombia
    • Processing: Washed
    • Aroma: Toffee
    • Flavour: Milk Chocolate, sweet citrus



  • New

    In the clouds


    The farm is in hands of the Rodriguez – Luethje Family since 1959.
    The initial road was built around 1965 to connect the farm with the town Union Juarez. Years of hard work had to be invested to rebuild the plantation and to modernize the wet and dry milling facilities. Nowadays the farm management takes care of weed control in a mainly manual way to protect the environment and the same goes for the shade management.
    Muxbal recognizes that it is only with enough beneficial sun that they will get the optimum quantity and quality of the beans.
    It is only with educated and well-prepared staff that all things work smoothly, from the picking of the ripe cherries, to the proper wet and dry process and many other activities required on the farm. Besides the housing and sanitary facilities, there is a school, a childcare nursery and a medical facility on the farm. Finca Muxbal is RFA certified, meaning it was produced following sustainable ecological and socio-economic criteria.

    • Origin: Mexico
    • Terroir: Chiapas, Tapachula, Tacaná Volcano 1500
    • Producer: Rodriguez-Luethje family, Finca Muxbal
    • Varietal: Catuai, Mondo Novo
    • Processing: Washed
    • Aroma: Ripe plum, molasses
    • Flavour: Sweet milk chocolate, fresh citric acidity



  • Los dos socios


    Los Dos Socios is a 10-manzana farm with 226 coffee trees on it. Coffees are picked and depulped the same day, then fermented dry for 18–24 hours before being washed three times and laidon patios and nylon tarps to dry for 3.5–6 days, weather depending. This coffee makes for a perfectly sweet and smooth espresso.

    • Origin: Guatemala
    • Terroir: El Chalum, La Libertad, Huehuetenango / 1700masl
    • Producer: Concepción Villatoro Matías
    • Varietal: Caturra, Pache, Pacamara
    • Processing: Washed
    • Aroma: Chocolate, raisin, sweet apple
    • Flavour: Very sweet with citrus fruit



  • Seasonal Discount (30%)



    There are about 600 producers in the region who are served by Beriti Washing Station, many of whom own less than 1 hectare of farmland on which they typically grow other crops like bananas and corn. The washing station was founded in the year 2000, and produces both Natural and Washed lots. Producers deliver the coffee in cherry form, and it will be sorted from there and prepared for processing. Natural coffees are dried on raised beds: It takes about 8–20 days for the Naturals to dry depending on the sun access and temperature.

    This is great for a more daring espresso or an aromatic filter coffee.

    • Origin: Ethiopia
    • Terroir: Beriti, Tore, Yirgacheffe / 1770masl
    • Producer: 600 smallholder farmers
    • Varietal: Heirloom Ethiopian varieties
    • Processing: Natural
    • Aroma: Black tea, herbal and floral notes
    • Flavour: Honey sweetness with velvety smooth body


  • Seasonal Discount (30%)



    Rianjagi factory is owned and operated by the Rianjagi Farmers Cooperative Society, which was built in 1950 and currently has just over 1,500 member farmers.

    Coffee is picked and delivered by the local farmers on the same day. Before fermenting, the coffee is sorted for quality. Then the cherries are depulped, left to ferment in water tanks overnight and washed with fresh river water the next day, then placed on drying tables.

    This is a wonderful bright filter coffee.


    • Origin: Kenya
    • Terroir: Ngandori, Manyatta, Embu / 1605 – 1625masl
    • Producer: 1,516 smallholder members of Rianjagi Farmers Cooperative Society
    • Varietal: SL-28, SL-34, Ruiru 11, Batian
    • Processing: Washed
    • Aroma: Sweet strawberry and peach
    • Flavour: Apple cider, bright acidity