Royal Beans

If the Specialty coffees are the highlands, our Royal Beans are the Himalayas of coffee! In this series, we select the very top of the coffee pyramid, A-1, the cream of the crop, precious as crown jewels. Anaerobic, Gesha, Nanolot, Lychee - does it ring a bell? Phrased simply, Royal Beans is an assortment of the highest rated coffees selected from various roasters - they have a unique taste, limited production, unique processing methods and the highest quality. A treat for coffee connoisseurs (including aspiring ones)!

1 - 4 of 4 available products

Audun Coffee - Colombia Las Perlitas Washed Filter 250g

Manufacturer: Audun Coffee

Roasting date: 02.07.2024

Whole-bean specialty coffee from Colombia, roasted by 2016 World Roasting Champion, Audun Sorbotten. Light roast, perfect for pour over brewing methods. Country: Colombia Region: Huila Varietal: Pink Bourbon, Caturra, Geisha Processing: Washed

Nomad Coffee - Costa Rica Juanilama Co-Fermented Filter 250g

Manufacturer: Nomad Coffee

Roasting date: 24.06.2024

Whole-bean specialty coffee from Costa Rica, roasted by Nomad Coffee from Spain. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of pear and brown sugar. Country: Costa Rica Region: Aquiares Processing: Co-fermented Varietal: Centro-americano Altitude: 1200 - 1400 m a.s.l.

Onyx Coffee Lab - Colombia Sebastian Ramirez Red Fruits - Decaf Omniroast 284g

Roasting date: 23.07.2024

A decaffeinated specialty coffee roasted by Onyx Coffee Lab. Medium roast, perfect for all brewing methods. You can expect hints of strawberry, milk chocolate, cane sugar, and banana. There are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink & Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing. “Infused. Co-fermented. Inoculated." These words are often used to describe the process of co-fermentation. This is not a new practice (producers in some regions have been adding Cinnamon to fermentation tanks for years.) However, this new trend of applying different additives to fermentation or drying has taken off in the past few years. This polarizing practice involves adding anything from essential oils to fruit to spices to green coffee in order to create a dominant flavor profile that carries to the brewed cup. The cases have been argued whether the market drives these or the production of them creates demand; either way, this is one side of coffee production and processing that is being explored. As a roaster, the cornerstone of this processing method is transparency and a do-no-harm approach with infusions, ensuring the end consumer is aware of the alteration of the green coffee structure and, therefore, the brewed coffee. The actual processing applied to this coffee is straightforward: there is an initial pre-fermentation of the cherry, followed by a depulp and a patio drying. During the drying phase, tangerine peels from the local market are added to the parchment coffee. The fruit esters penetrate the permeable structure of the green coffee, providing a lasting and pungent flavor through the drying process, roasting, and brewing. Country: Colombia Varietal: Caturra Processing: fruit-infused & EA Decaf Altitude: 1800 m a.s.l.

Nomad Coffee - Colombia Crazy Decaf Culturing Filter 250g

Manufacturer: Nomad Coffee

Roasting date: 22.10.2024

Decaffeinated specialty coffee from Colombia, roasted by Nomad Coffee from Spain. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Fruity, with delicate texture. In the cup, you can expect the notes of lychee, brown sugar, and passion fruit. Country: Colombia Region: Cauca Altitude: 1930 m a.s.l. Processing: Controlled Fermentation Varietal: Castillo

Join our newsletter

Don’t miss out on the latest news and follow our blog updates!

For more information on data processing, see our Privacy Policy.