Explore our collection
A curated selection of seasonal coffees and brewing equipments,
delicately prepared and crafted for an exceptional brew 

Indulge in delicate flavours
and
aroma

  • from Assembly
    200g | Colombia

    Baht 920

    Notes ― Red Berries + Caramel + Silky
    Origin ― Colombia
    Varietal ― Caturra Chiroso

    Altitude ― 1,850-1,950 masl

    Process ― Washed Dry Fermentation

    Filter ― 200g

    See Brew Guide for this coffee

  • from Assembly
    200g | Timor-Leste

    Baht 840

    Notes ― Honeyed Fig + Lemon Curd + Bold
    Origin ― Timor-Leste
    Varietal ― Hibrido de Timor, Moka, Typica

    Altitude ― 1,400-1,600 masl

    Process ― Washed

    Filter ― 200g

    See Brew Guide for this coffee

  • from SEY
    250g | Ethiopia

    Baht 1,080

    Notes ― Jasmine + Nectarine + Limeade
    Origin ― Ethiopia
    Varietal ― Ethiopian Landrace
    Altitude ― 2,300 masl

    Process ― Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Wet fermented for 36-72 hours. Dried on raised beds for 9-12 days until the coffee reaches ~10% moisture content

    Filter ― 250g

    See Brew Guide for this coffee

Awaken
your
senses
and
reconnect

  • from SEY
    250g | Kenya

    Baht 1,080

    Notes ― Red Currant + Raspberry + Lemonade
    Origin ― Kenya
    Varietal ― SL28, SL34
    Altitude ― 1,800 masl

    Process ― Hand picked at peak ripeness. Hand sorted to ensure only the very best cherries are selected. Depulped. Fermented for ~24 hours. Floated through channels to sort by density and remove remaining defects. Soaked overnight in fresh water. Dried on raised beds while continuously turned and hand sorted

    Filter ― 250g

    See Brew Guide for this coffee

  • from SEY
    250g | Kenya

    Baht 1,080

    Notes ― Raspberry + Hibiscus + Lemon
    Origin ― Kenya
    Varietal ― SL28, SL34, Batian, Ruiru 11
    Altitude ― 1,700 masl

    Process ― Hand sorted for peak ripeness before processing. Depulped using a disc pulping machine. Graded into densities. Only grades 1 and 2 are separated for fermentation. Washed and density graded again in washing channels. Soaked in clean water for 16-18 hours and dried on raised beds

    Filter ― 250g

    See Brew Guide for this coffee

  • from SEY
    250g | Honduras

    Baht 1,080

    Notes ― Dark Chocolate + Red Currant + Plum
    Origin ― Honduras
    Varietal ― Pacas
    Altitude ― 1,650 masl

    Process ― Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days

    Filter ― 250g

    See Brew Guide for this coffee

  • from SEY
    250g | Ethiopia

    Baht 1,080

    Notes ― Watermelon + Hibiscus + Jasmine
    Origin ― Ethiopia
    Varietal ― Ethiopian Landrace
    Altitude ― 2,160-2,310 masl

    Process ― Harvested at peak ripeness. Floated to further remove defects. Depulped. Grade 1 density separated. Wet fermented for 36-48 hours. Dried on raised beds for 10-14 days

    Filter ― 250g

    See Brew Guide for this coffee

  • from SEY
    250g | Honduras

    Baht 1,080

    Notes ― Blackberry + Pomegranate + Floral
    Origin ― Honduras
    Varietal ― Pacas, Bourbon
    Altitude ― 1,750 masl

    Process ― Harvested at peak ripeness. Floated. Dry fermented for 22 hours. Manually washed six times with clean water. Dried on raised beds for 15 days

    Filter ― 250g

    See Brew Guide for this coffee