Tastes Like Milk chocolate Dried apricot Red berry Hazelnut Information Named after the musical direction for loud and strong, Forte is our new seasonal espresso blend profiled for those who seek something brighter. A fuller expression of fruit and sweetness, designed to shine on both espresso and filter, with or without milk. At its foundation lies a natural-process Brazil, delivering the rich chocolate depth and roasted nut warmth that anchor the cup. Alongside it, a washed African coffee (Burundi) brings vivid berry brightness, while a natural Central American coffee (Honduras) adds layers of dried apricot and apple. Each component is firmly within the speciality grade on the SCA scale and reflects a commitment to quality and ethical sourcing. The label is an original hand-painted work, created as a visual meditation on seasonal change - foliage unfurling into lush greenness and the chemistry of chlorophyll drinking in summer light. Forte is a seasonal offering built to evolve. While a natural Brazil will remain at its core, we intend to rotate the supporting origins over time, exploring new combinations and refining what a truly versatile, fruit-forward blend can be. Recommended brew method This coffee is best enjoyed on espresso but it is also tasting great on batch brew, aeropress and moka pot. Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Tastes Like Milk chocolate Dried apricot Red berry Hazelnut Information Named after the musical direction for loud and strong, Forte is our new seasonal espresso blend profiled for those who seek something brighter. A fuller expression of fruit and sweetness, designed to shine on both espresso and filter, with or without milk. At its foundation lies a natural-process Brazil, delivering the rich chocolate depth and roasted nut warmth that anchor the cup. Alongside it, a washed African coffee (Burundi) brings vivid berry brightness, while a natural Central American coffee (Honduras) adds layers of dried apricot and apple. Each component is firmly within the speciality grade on the SCA scale and reflects a commitment to quality and ethical sourcing. The label is an original hand-painted work, created as a visual meditation on seasonal change - foliage unfurling into lush greenness and the chemistry of chlorophyll drinking in summer light. Forte is a seasonal offering built to evolve. While a natural Brazil will remain at its core, we intend to rotate the supporting origins over time, exploring new combinations and refining what a truly versatile, fruit-forward blend can be. Recommended brew method This coffee is best enjoyed on espresso but it is also tasting great on batch brew, aeropress and moka pot. Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Tastes Like Apricot Blueberry Delicate florals Information Region: Gedeb, Ethiopia Varietal: Heirloom Processing: Natural Elevation: 2,150 - 2,200 mts Cup score: 87 Story This wonderful natural heirloom arrives from the esteemed Gedeb region of Ethiopia, offering a beautiful example of coffees from this area. Sourced through Falcon, this lot comes from the Chelichele site of Eptah Speciality, owned by Tamiru Amare. Only ripe cherries are hand-picked and carefully floated to remove quakers before being laid out on raised beds to dry for 12-15 days. After drying and resting in storage, the coffee is transported to Moplaco in Gerji, Addis Ababa, and then shipped via rail to Djibouti for export. Ethiopian coffee production is hugely influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season follows during February-May, bringing with it the first rains which are essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November. We always expect to enjoy a high-scoring natural Ethiopian, but when we first cupped Chelichele we were really blown away and excited by the intense summer fruit and florals present in the coffee including apricot, blueberry and strawberry. The hand-painted artwork is an abstract representation of the drying patios used to process the coffee, and reflects the vibrancy of this lot - we hope you enjoy. Recommended brew method Roasted for filter and espresso. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Tastes Like Apricot Blueberry Delicate florals Information Region: Gedeb, Ethiopia Varietal: Heirloom Processing: Natural Elevation: 2,150 - 2,200 mts Cup score: 87 Story This wonderful natural heirloom arrives from the esteemed Gedeb region of Ethiopia, offering a beautiful example of coffees from this area. Sourced through Falcon, this lot comes from the Chelichele site of Eptah Speciality, owned by Tamiru Amare. Only ripe cherries are hand-picked and carefully floated to remove quakers before being laid out on raised beds to dry for 12-15 days. After drying and resting in storage, the coffee is transported to Moplaco in Gerji, Addis Ababa, and then shipped via rail to Djibouti for export. Ethiopian coffee production is hugely influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season follows during February-May, bringing with it the first rains which are essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November. We always expect to enjoy a high-scoring natural Ethiopian, but when we first cupped Chelichele we were really blown away and excited by the intense summer fruit and florals present in the coffee including apricot, blueberry and strawberry. The hand-painted artwork is an abstract representation of the drying patios used to process the coffee, and reflects the vibrancy of this lot - we hope you enjoy. Recommended brew method Roasted for filter and espresso. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Roasted for espresso and filter Tastes Like Toffee Milk chocolate Plum Information Farm/Processing station: Villa Corzo Region: La Concordia, Chiapas Varietal: Oro Azteca Processing: Washed Elevation: 1,400 - 1,900 mts Owner: Smallholder Farmers in Villa Corzo Story Our first-ever coffee from Mexico, El Triunfo (“the triumph”), is a washed lot that reflects the richness of Villa Corzo in Chiapas. Grown by smallholder farmers at 1,400-1,900 meters in the fertile volcanic soils at the base of the Sierra Madre, this coffee thrives in the region’s cool climate and steady rainfall. El Triunfo is produced using organic practices and traditional methods passed down through generations. Farmers hand-harvest ripe cherries, which are then washed, fermented for 24–36 hours, and sun-dried on raised beds with meticulous care. The result is a coffee that honours both the land and the people who cultivate it - rich in flavour, sustainable in practice, and deeply rooted in heritage. The label's abstract artwork is hand-painted by designer Tom Waterfall, reflecting the plum and caramel aspects of the flavour profile and layered complexity of the coffee. Each cup is sweet and rounded, with layered notes of toffee, chocolate, plum, and caramel. The clean, balanced profile carries a subtle fruit sweetness that lingers and works great on both filter and espresso. Recommended brew method Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste.

Roasted for espresso and filter Tastes Like Toffee Milk chocolate Plum Information Farm/Processing station: Villa Corzo Region: La Concordia, Chiapas Varietal: Oro Azteca Processing: Washed Elevation: 1,400 - 1,900 mts Owner: Smallholder Farmers in Villa Corzo Story Our first-ever coffee from Mexico, El Triunfo (“the triumph”), is a washed lot that reflects the richness of Villa Corzo in Chiapas. Grown by smallholder farmers at 1,400-1,900 meters in the fertile volcanic soils at the base of the Sierra Madre, this coffee thrives in the region’s cool climate and steady rainfall. El Triunfo is produced using organic practices and traditional methods passed down through generations. Farmers hand-harvest ripe cherries, which are then washed, fermented for 24–36 hours, and sun-dried on raised beds with meticulous care. The result is a coffee that honours both the land and the people who cultivate it - rich in flavour, sustainable in practice, and deeply rooted in heritage. The label's abstract artwork is hand-painted by designer Tom Waterfall, reflecting the plum and caramel aspects of the flavour profile and layered complexity of the coffee. Each cup is sweet and rounded, with layered notes of toffee, chocolate, plum, and caramel. The clean, balanced profile carries a subtle fruit sweetness that lingers and works great on both filter and espresso. Recommended brew method Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio. Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste.

Hario V60 filter papers size 02 - 100 pack Hario Paper Coffee Filters enhance your brewing and daily coffee experience by effectively filtering the oils and micro grounds found in coffee to produce a lighter and purer cup of coffee. The V60 filter papers are designed to perfectly fit the Hario V60 Coffee Dripper in size 02 with a capacity of one to four cups.

Puly Caff Grouphead Cleaning powder - 900gr tub Professional espresso machine powder group head cleaner. The unique, fast dissolving formula leaves no residue and means machines continue to produce great tasting coffee with no aftertaste or odour.  

Puly Milk Frother Cleaner - 1L (40 doses) Puly Milk Frother Cleaner rapidly and thoroughly removes milk residue and calcium buildup from both the interior and exterior of steam wands. Regular use helps maintain optimal microfoam texture and quality, making it an essential product for every espresso machine owner. Add 25ml Puly Milk to 500ml cold water Insert milk frother suction pipe into solution Run solution through Rinse with cold water Repeat step 2 and 3 with clean, cold water

A trusty coffee scale is a necessity for consistency in any aspect of brewing. This is why Rhino has introduced its own scales into the market, focusing on reliability and affordability. We use Rhino scales on a daily basis at our roastery and have found them to be a reliable and easy-to-use option. The Rhino 3kg Brew Scale has a large 3kg/ 105oz weighing capacity, with selectable Auto-Off, Overload Protection, Tare, and Calibration features. Great for brewing pour-overs, you can time your brew for the perfect cup. Specifications: Capacity: 3000g / 105oz Accuracy: 0.1g / 0.035oz Modes: G/OZ/LB-OZ/ML Platform Dimensions: 126mm x 126mm / 4.96in x 4.96in Platform Material: ABS Plastic Display: White Backlit LCD Power: 2 x AAA Batteries (included)

Hario V60 filter papers size 02 - 40 pack Hario Paper Coffee Filters enhance your brewing and daily coffee experience by effectively filtering the oils and micro grounds found in coffee to produce a lighter and purer cup of coffee. The V60 filter papers are designed to perfectly fit the Hario V60 Coffee Dripper in size 02 with a capacity of one to four cups.

Emma filter papers for batch brewers - 100 pack Emma Filter Papers are premium bleached paper filters made to deliver smooth, reliable drip coffee. Designed to fit size 4 brewers, they promote even water flow and a clean, well-balanced extraction in every cup. Suitable for single-use, these filters work seamlessly with popular devices such as Moccamasters, Bonavita drippers, Bonavita brewers, and the Clever Coffee Dripper, making them a practical choice for daily brewing at home or in the office.

The award-winning HARIO V60 is the dripper of choice for coffee professionals and enthusiasts all over the world. A low-cost, easy to use way of exploring the world of filter coffee. The HARIO V60 dripper is ideal for discovering and trying out delicious coffees. The V60 is extremely versatile and approachable, and is considered the gold standard for coffee drippers. Comes with a measuring spoon, you just need filters and a kettle. Product information Article no: VD-02T-UEX / VD-02TB-UEX Colour: Clear Size: W140 × L120 × H102mm Capacity: 1-4 cups Weight (Incl. box): Approx. 300g Dripper material: Plastic Measuring spoon material: Polypropylene

The award-winning HARIO V60 is the dripper of choice for coffee professionals and enthusiasts all over the world. A low-cost, easy to use way of exploring the world of filter coffee. The HARIO V60 dripper is ideal for discovering and trying out delicious coffees. The V60 is extremely versatile and approachable, and is considered the gold standard for coffee drippers. Comes with a measuring spoon, you just need filters and a kettle. Product information Article no: VD-02T-UEX / VD-02TB-UEX Colour: Red Size: W140 × L120 × H102mm Capacity: 1-4 cups Weight (Incl. box): Approx. 300g Dripper material: Plastic Measuring spoon material: Polypropylene

Roasted for filter Tastes Like Melon Tangerine slices Sweet honey Information Farm/Processing station: Tinganga Estate Region: Kiambu County Varietal: SL28/SL34 Processing: Washed Elevation: 1,800 mts Owner: Sasini Certification: Rainforest Alliance Certified Story We’ve been waiting patiently to bring you our very first Kenyan coffee, and we’re delighted to say that this is the one. Tinganga Estate, located in the fertile red volcanic soils of Kiambu County, delivers everything we hoped for in a debut Kenyan clarity, vibrancy, and sweetness. Tinganga is a 182-hectare farm originally established by British colonists but today is proudly Kenyan-owned, as part of Sasini’s network of six estates. Sasini places a strong emphasis on equity and wellbeing for its workers, providing housing, early childhood education, union membership, and wages above the legal minimum. Beyond the estate, they’ve partnered with Covoya and partners to invest in the Njenga Karume Primary School, including the construction of a computer lab that equips local students with vital digital skills for the future. The coffee itself is a classic washed SL28/SL34 lot, showcasing everything that makes Kenyan coffees so celebrated. After meticulous handpicking, the cherries are pulped, fermented in water tanks, and then thoroughly washed to highlight the clarity that make Kenyan coffees so distinctive. In the cup we are getting exceptional brightness with dominant flavour notes of melon and tangerine fruits combined with an accompanying honey sweetness, Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Roasted for filter Tastes Like Melon Tangerine slices Sweet honey Information Farm/Processing station: Tinganga Estate Region: Kiambu County Varietal: SL28/SL34 Processing: Washed Elevation: 1,800 mts Owner: Sasini Certification: Rainforest Alliance Certified Story We’ve been waiting patiently to bring you our very first Kenyan coffee, and we’re delighted to say that this is the one. Tinganga Estate, located in the fertile red volcanic soils of Kiambu County, delivers everything we hoped for in a debut Kenyan clarity, vibrancy, and sweetness. Tinganga is a 182-hectare farm originally established by British colonists but today is proudly Kenyan-owned, as part of Sasini’s network of six estates. Sasini places a strong emphasis on equity and wellbeing for its workers, providing housing, early childhood education, union membership, and wages above the legal minimum. Beyond the estate, they’ve partnered with Covoya and partners to invest in the Njenga Karume Primary School, including the construction of a computer lab that equips local students with vital digital skills for the future. The coffee itself is a classic washed SL28/SL34 lot, showcasing everything that makes Kenyan coffees so celebrated. After meticulous handpicking, the cherries are pulped, fermented in water tanks, and then thoroughly washed to highlight the clarity that make Kenyan coffees so distinctive. In the cup we are getting exceptional brightness with dominant flavour notes of melon and tangerine fruits combined with an accompanying honey sweetness, Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for an 18gr dose and approximately 36gr of espresso out. Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Tastes Like Berries Dark chocolate Caramel Nuts Information Prelude Blend - Winner of a 2025 Great Taste Award Prelude is our flagship 100% arabica speciality-grade blend, suitable as a house espresso and also great on filter. The blend has a base of a full-bodied, chocolatey natural-process Brazilian coffee which gives depth to this blend and all of its chocolate and nut flavours, along with a few high-end speciality grade high-grown washed coffees which gives a zesty, fruity kick. In 2025 we are delighted to have won the a 1-star Great Taste Award for Prelude, awarded by the Guild of Fine Food, recognising the versatility and quality of our blend. Story Prelude is our first blend designed by our roaster Amir, his focus on this blend has been a coffee that would produce a tasty and full-bodied espresso, but you can also brew a clean, tasty filter with it for your morning coffee. It consists of a blend between natural Brazilian and one other high-end speciality-grade bean. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same, ensuring it's a great option for our wholesale partners. Prelude is also used as the house coffee at our roastery in Bungay. Recommended brew method Espresso: We suggest a 50% ratio for espresso for Prelude and a 26 seconds extraction at 18gr dose, however this depends on your equipment and water, so please adjust to taste. Filter: Drip coffee machines, pour-over, Aeropress. 60gr/l ratio.

Tastes Like Berries Dark chocolate Caramel Nuts Information Prelude Blend - Winner of a 2025 Great Taste Award Prelude is our flagship 100% arabica speciality-grade blend, suitable as a house espresso and also great on filter. The blend has a base of a full-bodied, chocolatey natural-process Brazilian coffee which gives depth to this blend and all of its chocolate and nut flavours, along with a few high-end speciality grade high-grown washed coffees which gives a zesty, fruity kick. In 2025 we are delighted to have won the a 1-star Great Taste Award for Prelude, awarded by the Guild of Fine Food, recognising the versatility and quality of our blend. Story Prelude is our first blend designed by our roaster Amir, his focus on this blend has been a coffee that would produce a tasty and full-bodied espresso, but you can also brew a clean, tasty filter with it for your morning coffee. It consists of a blend between natural Brazilian and one other high-end speciality-grade bean. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same, ensuring it's a great option for our wholesale partners. Prelude is also used as the house coffee at our roastery in Bungay. Recommended brew method Espresso: We suggest a 50% ratio for espresso for Prelude and a 26 seconds extraction at 18gr dose, however this depends on your equipment and water, so please adjust to taste. Filter: Drip coffee machines, pour-over, Aeropress. 60gr/l ratio.

100% Arabica speciality grade blended coffee Roasted for espresso Tastes Like Dark Chocolate Roasted nuts Stewed apple Information Tempo is the second blend in our range, with a focus on offering a darker-roasted coffee for full-bodied, punchy shots of delicious espresso. We've created this blend to work equally well as straight espresso or paired with milk, both in a cafe environment but also to be enjoyed at home. Tempo has a base of a natural processed Brazilian coffee to deliver the body required for a tasty espresso, alongside a natural processed coffee from Central or South America/Africa to add notes of stewed fruits such as apples and plums. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same. Tempo is a popular espresso choice for smaller cafés and those on a tighter budget as it is the more affordable of our two blends. If you need any help deciding which if our blends is best for your project then please get in touch via our website. Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for a 2:1 extraction in 25 seconds (adjust to taste), our recommended minimum dose for double-shot espresso is 16 grams.

100% Arabica speciality grade blended coffee Roasted for espresso Tastes Like Dark Chocolate Roasted nuts Stewed apple Information Tempo is the second blend in our range, with a focus on offering a darker-roasted coffee for full-bodied, punchy shots of delicious espresso. We've created this blend to work equally well as straight espresso or paired with milk, both in a cafe environment but also to be enjoyed at home. Tempo has a base of a natural processed Brazilian coffee to deliver the body required for a tasty espresso, alongside a natural processed coffee from Central or South America/Africa to add notes of stewed fruits such as apples and plums. The actual structure of the blend changes each season due to the availability of different coffees and different harvests. We change the blend structure so that the taste stays the same. Tempo is a popular espresso choice for smaller cafés and those on a tighter budget as it is the more affordable of our two blends. If you need any help deciding which if our blends is best for your project then please get in touch via our website. Recommended brew method Espresso: We suggest a 50% ratio for espresso, aiming for a 2:1 extraction in 25 seconds (adjust to taste), our recommended minimum dose for double-shot espresso is 16 grams.

LIMITED COFFEE COLLECTION / EXCEPTIONAL LOT 180gr jar (recommended for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Jasmine Elderflower Rose Apple Delicate and floral Information Cup score: 90.75 Farm: Finca Carmen Region: Paso Ancho, Volcán, Panama Varietal: Geisha Processing: Washed Elevation: 1,750 mts Story Discover an exceptional expression of Panama’s most celebrated terroir with this washed Geisha from Finca Carmen - a coffee that embodies three generations of dedication to excellence. Nestled at 1,750m above sea level in Los Pozos Panama, Finca Carmen sits within the lush Valle del Volcán, where black volcanic soils and a privileged microclimate create ideal conditions for cultivating extraordinary coffee. Founded in the 1950s by Efraín and Carmen Franceschi, the 10-hectare estate is now stewarded by their grandson, Carlos Aguilera Franceschi, who continues the family’s pursuit of quality. This rare Panama Geisha lot, sourced through Caldera Coffee, is a shining example of the varietal’s global reputation for quality. Grown in cool, frost-free nights and sun-drenched days along the Chiriquí Viejo river valley, the coffee develops remarkable aromatic complexity and clarity in the cup. Brewed as filter, it opens with an intense floral bouquet of jasmine, elderflower, and rose. A delicate, tea-like body carries notes of green apple sweetness, finishing clean and luminous. This is a truly special coffee and one of the most distinctive offerings we’ve ever shared at Etude. Recommended brew method Filter: Pour-over, immersion

LIMITED COFFEE COLLECTION / EXCEPTIONAL LOT 180gr jar (recommended for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Jasmine Elderflower Rose Apple Delicate and floral Information Cup score: 90.75 Farm: Finca Carmen Region: Paso Ancho, Volcán, Panama Varietal: Geisha Processing: Washed Elevation: 1,750 mts Story Discover an exceptional expression of Panama’s most celebrated terroir with this washed Geisha from Finca Carmen - a coffee that embodies three generations of dedication to excellence. Nestled at 1,750m above sea level in Los Pozos Panama, Finca Carmen sits within the lush Valle del Volcán, where black volcanic soils and a privileged microclimate create ideal conditions for cultivating extraordinary coffee. Founded in the 1950s by Efraín and Carmen Franceschi, the 10-hectare estate is now stewarded by their grandson, Carlos Aguilera Franceschi, who continues the family’s pursuit of quality. This rare Panama Geisha lot, sourced through Caldera Coffee, is a shining example of the varietal’s global reputation for quality. Grown in cool, frost-free nights and sun-drenched days along the Chiriquí Viejo river valley, the coffee develops remarkable aromatic complexity and clarity in the cup. Brewed as filter, it opens with an intense floral bouquet of jasmine, elderflower, and rose. A delicate, tea-like body carries notes of green apple sweetness, finishing clean and luminous. This is a truly special coffee and one of the most distinctive offerings we’ve ever shared at Etude. Recommended brew method Filter: Pour-over, immersion

LIMITED COFFEE COLLECTION / EXCEPTIONAL LOT 180gr jar (recommended for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Jasmine Elderflower Rose Apple Delicate and floral Information Cup score: 90.75 Farm: Finca Carmen Region: Paso Ancho, Volcán, Panama Varietal: Geisha Processing: Washed Elevation: 1,750 mts Story Discover an exceptional expression of Panama’s most celebrated terroir with this washed Geisha from Finca Carmen - a coffee that embodies three generations of dedication to excellence. Nestled at 1,750m above sea level in Los Pozos Panama, Finca Carmen sits within the lush Valle del Volcán, where black volcanic soils and a privileged microclimate create ideal conditions for cultivating extraordinary coffee. Founded in the 1950s by Efraín and Carmen Franceschi, the 10-hectare estate is now stewarded by their grandson, Carlos Aguilera Franceschi, who continues the family’s pursuit of quality. This rare Panama Geisha lot, sourced through Caldera Coffee, is a shining example of the varietal’s global reputation for quality. Grown in cool, frost-free nights and sun-drenched days along the Chiriquí Viejo river valley, the coffee develops remarkable aromatic complexity and clarity in the cup. Brewed as filter, it opens with an intense floral bouquet of jasmine, elderflower, and rose. A delicate, tea-like body carries notes of green apple sweetness, finishing clean and luminous. This is a truly special coffee and one of the most distinctive offerings we’ve ever shared at Etude. Recommended brew method Filter: Pour-over, immersion

Origin: Lake Kivu, Rwanda Grown between 1,600 and 2,200 metres above sea level on the terraced hillsides overlooking Lake Kivu, in Rwanda's Western Province, this coffee comes from smallholder farmers cultivating Red and Yellow Bourbon alongside the local Jackson variety, heritage plants suited to Rwanda's volcanic soil and high altitude. The lake itself moderates the climate, keeping temperatures steady through the year, while the surrounding hills allow cherries to ripen slowly, building the density and sweetness that make coffees from this stretch of the Albertine Rift so distinctive. Cherries are hand-picked at peak ripeness and delivered to a local washing station, where they're fully washed before drying, the same meticulous processing that has helped rebuild Rwanda into one of Africa's most respected specialty origins over the past two decades. Decaffeinated with care To remove the caffeine without stripping the coffee's character, the green beans undergo the Ethyl Acetate (EA) process, a gentle method that uses a naturally occurring compound (also found in fruit) to draw out caffeine while preserving the bean's original flavour compounds. The result is a decaf that tastes like it isn't one. In the cup Almonds, milk chocolate, and dried fruit, with the round, comforting body typical of washed Rwandan coffees. A decaf built for people who still want a proper cup at the end of the day. At a glance Region: Lake Kivu, Rwanda Altitude: 1,600-2,200 masl Varietals: Red & Yellow Bourbon, Jackson Process: Fully Washed, EA Decaf Tasting notes: Almonds, milk chocolate, dried fruit

Origin: Lake Kivu, Rwanda Grown between 1,600 and 2,200 metres above sea level on the terraced hillsides overlooking Lake Kivu, in Rwanda's Western Province, this coffee comes from smallholder farmers cultivating Red and Yellow Bourbon alongside the local Jackson variety, heritage plants suited to Rwanda's volcanic soil and high altitude. The lake itself moderates the climate, keeping temperatures steady through the year, while the surrounding hills allow cherries to ripen slowly, building the density and sweetness that make coffees from this stretch of the Albertine Rift so distinctive. Cherries are hand-picked at peak ripeness and delivered to a local washing station, where they're fully washed before drying, the same meticulous processing that has helped rebuild Rwanda into one of Africa's most respected specialty origins over the past two decades. Decaffeinated with care To remove the caffeine without stripping the coffee's character, the green beans undergo the Ethyl Acetate (EA) process, a gentle method that uses a naturally occurring compound (also found in fruit) to draw out caffeine while preserving the bean's original flavour compounds. The result is a decaf that tastes like it isn't one. In the cup Almonds, milk chocolate, and dried fruit, with the round, comforting body typical of washed Rwandan coffees. A decaf built for people who still want a proper cup at the end of the day. At a glance Region: Lake Kivu, Rwanda Altitude: 1,600-2,200 masl Varietals: Red & Yellow Bourbon, Jackson Process: Fully Washed, EA Decaf Tasting notes: Almonds, milk chocolate, dried fruit

Tastes Like Raspberry Dark chocolate Blood orange Information Farm/Processing station: Francisco Lopez Region: Santuario Varietal: Castillo and Caturra Processing: Washed Elevation: 1,500-1,900 mts Story This coffee from Francisco Lopez is a great example of a versatile washed Colombian that presents with flavours of raspberry, dark chocolate and blood orange in the cup, alongside a velvety body. This coffee was selected during Amir's sourcing trip to Santuario, Colombia, where he travelled to meet producers, build lasting relationships, and discover special new coffees. Throughout the trip, we cupped and sourced a number of delicious lots, including this one from Francisco Lopez’s El Porvenir farm, a member of the Asocafe Tatamá producer group. This Castillo and Caturra microlot, grown by smallholder farmer Francisco Lopez, was separated after tasting, giving us a unique opportunity to showcase its qualities and complex taste profile. For over 30 years, Francisco and his family have carefully nurtured El Porvenir, building on the knowledge and traditions passed down through three generations. The farm is planted predominantly with Castillo and remains committed to showcasing the region's traditional washed processing method. ASOCAFE TATAMÁ is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees. Beyond production support, they also operate a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain. Artwork by our friend the talented @emilyppaints Recommended brew method Espresso and filter (V60, Aeropress, Batch Brew)

Tastes Like Raspberry Dark chocolate Blood orange Information Farm/Processing station: Francisco Lopez Region: Santuario Varietal: Castillo and Caturra Processing: Washed Elevation: 1,500-1,900 mts Story This coffee from Francisco Lopez is a great example of a versatile washed Colombian that presents with flavours of raspberry, dark chocolate and blood orange in the cup, alongside a velvety body. This coffee was selected during Amir's sourcing trip to Santuario, Colombia, where he travelled to meet producers, build lasting relationships, and discover special new coffees. Throughout the trip, we cupped and sourced a number of delicious lots, including this one from Francisco Lopez’s El Porvenir farm, a member of the Asocafe Tatamá producer group. This Castillo and Caturra microlot, grown by smallholder farmer Francisco Lopez, was separated after tasting, giving us a unique opportunity to showcase its qualities and complex taste profile. For over 30 years, Francisco and his family have carefully nurtured El Porvenir, building on the knowledge and traditions passed down through three generations. The farm is planted predominantly with Castillo and remains committed to showcasing the region's traditional washed processing method. ASOCAFE TATAMÁ is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees. Beyond production support, they also operate a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain. Artwork by our friend the talented @emilyppaints Recommended brew method Espresso and filter (V60, Aeropress, Batch Brew)

LIMITED COFFEE COLLECTION 180gr jar or 180gr bag (available for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Elderflower White grape Juicy peach Information Farm: Nestor Ochoa Region: Santuario Varietal: Pink Bourbon Processing: Honey Elevation: 1,900 mts Story Sourced during an origin trip with Raw Material, this Pink Bourbon comes from Nestor Ochoa, a member of the Asocafe Tatamá Group in Santuario, Colombia. It has been selected as a standout lot from a single harvest. Usually, crops in this region are harvested and sold as part of a regional collective, meaning they are tasted together as a blend. Asocafe works with farmers to improve consistency, quality, and ultimately the prices they can achieve for their coffee. When lots are this good, however, they are worth separating and enjoying on their own. This is an exceptional Pink Bourbon processed using the honey method, a hybrid between washed and natural processing. It offers a sweet, delicate, and expressive cup with notes of elderflower, white grape, and peach juice, whether brewed as filter coffee or espresso. Asocafé Tatamá is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees. Beyond production support, Asocafé Tatamá also operates a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain. Recommended brew method Filter

LIMITED COFFEE COLLECTION 180gr jar or 180gr bag (available for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Elderflower White grape Juicy peach Information Farm: Nestor Ochoa Region: Santuario Varietal: Pink Bourbon Processing: Honey Elevation: 1,900 mts Story Sourced during an origin trip with Raw Material, this Pink Bourbon comes from Nestor Ochoa, a member of the Asocafe Tatamá Group in Santuario, Colombia. It has been selected as a standout lot from a single harvest. Usually, crops in this region are harvested and sold as part of a regional collective, meaning they are tasted together as a blend. Asocafe works with farmers to improve consistency, quality, and ultimately the prices they can achieve for their coffee. When lots are this good, however, they are worth separating and enjoying on their own. This is an exceptional Pink Bourbon processed using the honey method, a hybrid between washed and natural processing. It offers a sweet, delicate, and expressive cup with notes of elderflower, white grape, and peach juice, whether brewed as filter coffee or espresso. Asocafé Tatamá is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees. Beyond production support, Asocafé Tatamá also operates a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain. Recommended brew method Filter

LIMITED COFFEE COLLECTION 180gr jar or 180gr bag (available for retail sale) or 230gr bag (for cafe brewing only - not for resale) Tastes Like Elderflower White grape Juicy peach Information Farm: Nestor Ochoa Region: Santuario Varietal: Pink Bourbon Processing: Honey Elevation: 1,900 mts Story Sourced during an origin trip with Raw Material, this Pink Bourbon comes from Nestor Ochoa, a member of the Asocafe Tatamá Group in Santuario, Colombia. It has been selected as a standout lot from a single harvest. Usually, crops in this region are harvested and sold as part of a regional collective, meaning they are tasted together as a blend. Asocafe works with farmers to improve consistency, quality, and ultimately the prices they can achieve for their coffee. When lots are this good, however, they are worth separating and enjoying on their own. This is an exceptional Pink Bourbon processed using the honey method, a hybrid between washed and natural processing. It offers a sweet, delicate, and expressive cup with notes of elderflower, white grape, and peach juice, whether brewed as filter coffee or espresso. Asocafé Tatamá is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees. Beyond production support, Asocafé Tatamá also operates a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain. Recommended brew method Filter

Tastes Like Cola sweets Citrus fruits Cocoa Juicy mouthfeel Information Farm/Processing station: Rosa Restrepo Region: Santuario Varietal: Castillo and Caturra Processing: Washed Elevation: 1,500-1,900 mts Story This bright washed Colombian is another wonderful coffee brought back from our visit to Santuario with the Raw Material team at the end of 2025. A second coffee sourced from a trip to Colombia, this unique lot would have normally ended up alongside many other different lots as part of the Asocafé Tatamá group to form a regional ‘Santuario Blend’ This Castillo and Caturra microlot, grown by smallholder farmer Rosa Restrepo, was separated after tasting, giving us a unique opportunity to showcase its qualities and complex taste profile. Rosa is a second-generation coffee producer from Santuario, Risaralda, whose work is deeply rooted in family heritage and environmental stewardship. Once determined not to follow her family's path in coffee, she now cultivates Geisha, Castillo, and Catuai varieties using clean, shade-grown farming practices that protect the rich biodiversity of Colombia's Andean mountains. Inspired by the legacy of her father, a founding member of ASOCAFE TATAMÁ, Rosa has become a respected leader in specialty coffee and conservation, producing coffees that reflect both her family's traditions and her commitment to sustainable agriculture. We’re enjoying a nice cola sweetness in the cup, accented with citrus fruits and a well rounded juiciness. This coffee is clean, bright and very drinkable. Asocafé Tatamá is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees. Beyond production support, Asocafé Tatamá also operates a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain. Recommended brew method Filter (V60, Aeropress, Batch Brew) and single-origin espresso

Tastes Like Cola sweets Citrus fruits Cocoa Juicy mouthfeel Information Farm/Processing station: Rosa Restrepo Region: Santuario Varietal: Castillo and Caturra Processing: Washed Elevation: 1,500-1,900 mts Story This bright washed Colombian is another wonderful coffee brought back from our visit to Santuario with the Raw Material team at the end of 2025. A second coffee sourced from a trip to Colombia, this unique lot would have normally ended up alongside many other different lots as part of the Asocafé Tatamá group to form a regional ‘Santuario Blend’ This Castillo and Caturra microlot, grown by smallholder farmer Rosa Restrepo, was separated after tasting, giving us a unique opportunity to showcase its qualities and complex taste profile. Rosa is a second-generation coffee producer from Santuario, Risaralda, whose work is deeply rooted in family heritage and environmental stewardship. Once determined not to follow her family's path in coffee, she now cultivates Geisha, Castillo, and Catuai varieties using clean, shade-grown farming practices that protect the rich biodiversity of Colombia's Andean mountains. Inspired by the legacy of her father, a founding member of ASOCAFE TATAMÁ, Rosa has become a respected leader in specialty coffee and conservation, producing coffees that reflect both her family's traditions and her commitment to sustainable agriculture. We’re enjoying a nice cola sweetness in the cup, accented with citrus fruits and a well rounded juiciness. This coffee is clean, bright and very drinkable. Asocafé Tatamá is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees. Beyond production support, Asocafé Tatamá also operates a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain. Recommended brew method Filter (V60, Aeropress, Batch Brew) and single-origin espresso