Explore our collection
A curated selection of seasonal coffees and brewing equipments,
delicately prepared and crafted for an exceptional brew
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from Assembly
200g | EthiopiaBaht 900Notes ― Lime + Winter Spices + Syrupy
Origin ― Ethiopia
Varietal ― JARC 74100
Altitude ― 1,950-2,200 masl
Process ― NaturalFilter ― 200g
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from Assembly
200g | BrazilBaht 800Notes ― Peach Crumble + Grapefruit + Juicy
Origin ― Brazil
Varietal ― Arara
Altitude ― 1,200 masl, 17-23 °C, temperate tropical climate
Process ― NaturalEspresso ― 200g
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from Assembly
200g | KenyaBaht 900Notes ― Lemon + Peach + Sticky
Origin ― Kenya
Varietal ― SL28, SL34
Altitude ― 1,600 masl
Process ― WashedFilter ― 200g
Indulge in delicate flavours
and
aroma
-
from Assembly
200g | ColombiaBaht 920Notes ― Red Berries + Caramel + Silky
Origin ― Colombia
Varietal ― Caturra Chiroso
Altitude ― 1,850-1,950 masl
Process ― Washed Dry FermentationFilter ― 200g
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from Assembly
200g | Timor-LesteBaht 840Notes ― Honeyed Fig + Lemon Curd + Bold
Origin ― Timor-Leste
Varietal ― Hibrido de Timor, Moka, Typica
Altitude ― 1,400-1,600 masl
Process ― WashedFilter ― 200g
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from SEY
250g | EthiopiaBaht 1,080Notes ― 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 contentFilter ― 250g
Awaken
your
senses
and
reconnect
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from SEY
250g | KenyaBaht 1,080Notes ― 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 sortedFilter ― 250g
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from SEY
250g | KenyaBaht 1,080Notes ― 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 bedsFilter ― 250g
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from SEY
250g | HondurasBaht 1,080Notes ― 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 daysFilter ― 250g
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from SEY
250g | EthiopiaBaht 1,080Notes ― 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 daysFilter ― 250g
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from SEY
250g | HondurasBaht 1,080Notes ― 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 daysFilter ― 250g