Royal Beans

Specialty coffee beans from Yemen, roasted by HAYB roastery from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of tamarind, apricot and licorice. It's the second compettion series coffee from HAYB this year. Rare Jaadi varietal, special origin and complex favour Country: Yemen Region: Harazi Varietal: Jaadi Altitude: Natural Anaerobic Cupping score: 87+ / 100 pts

Hard Beans x Savage Coffees Tasting Set gives you the opportunity to try three coffees and cascara from Panama, selected by Savage, roasted by Hard Beans. Different beans, different processing methods, different flavours - packed for you in a single box! It's a great way to determine your taste preferences. Coffees are light roasted, ideal for filter coffee, drip, Chemex, AeroPress, French Press, and other alternative brewing methods. The set includes: - Finca Deborah Geisha Nirvana 60 g; - Finca Deborah Geisha Echo 60 g; - Savage Coffees Geisha Anthem 60 g; - Finca Deborah CASCARA Afterglow 60 g. To fully experience Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Specialty coffee beans from El Salvador roasted by Berlin-based roastery Five Elephant. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Coffee with a complex flavour of red grape juice, elderflower, and vanilla. Country: El Salvador Region: Los Naranjos Valley, Sonsonate Farm: Finca Majahual Altitude: 1350 - 1700 m.a.s.l. Variety: Red Bourbon Process: Natural

Speciality coffee from Nicaragua, roasted in Romania by Sloane Coffee Roastery. Medium roast, perfect for all brewing methods. You can expect hints of lavander, blackberry, sour cherry, and marzipan. Country: Nicaragua Region: Ocotal, Mogoton Producer: Dona Johana Processing: Natural Varietal: Marselleza Altitude: 1300 - 1760 m a.s.l.

Specialty coffee beans from Yemen, roasted by Audun Sorbotten, the World Roasting Champion 2015. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Country: Yemen Region: Harazi Processing: Anaerobic Natural

Specialty coffee from Colombia, roasted in Wrocław by KYOTO Coffee Roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup you can expect hints of peach, papaya, lime, chocolate, and almonds. Country: Colombia Region: Huila Farm: Familia Rojas Estate La Esperanza Processing: Washed Varietal: Geisha Altitude: 1900 m a.s.l. Cupping score: 91 / 100 pts

Specialty beans from Costa Rica roasted at Heresy by the 2020 Polish Roasting Vice-Champion. Light roast, designed for filter or cup brewing. A profile characterized by intense florals, deep, elegant fruitiness and high complexity. Country: Costa Rica Region: Brunca Producer: Ureña family Farm: Cafe Rivense Variety: H17 Processing: Natural Altitude: 1800 - 2000 m a.s.l. Harvest: November - January 20/21 Cupping score: 88.5 / 100 pts PROCESSING Cafe Rivense are experts in naturals. They have been processing them for more than a dozen years and there is no room for fuss here. The fruit dries evenly, on long tables covered with shade. It kinda looks like a tomato greenhouse in grandma's garden. But grandma said she would make it a few dozen feet long, because why not? THE FARM We visited this beautiful farm, nestled among the greenest mountains of central Costa Rica in 2021 for the first time.. Well - the family business of the Ureña family, where everything runs like a Swiss watch. Vista al Chirripo is the highest plantation on the farm, where a small wooden cabin can be found right next to H17 trees, with windows facing the highest peak in the country. It's impossible to describe that place in words, but if you want to impress someone the most in your life, take that person right there and wait for the sunrise together over a cup of coffee. Just don't kill the mood with a question about the hand grinder settings, we beg! ROASTER'S COMMENT A hybrid of catuai and an Ethiopian varietal. Well, this was my favorite coffee of all the tables during a visit to Costa Rica last year. It was cupped blind, and now mind you: there was a truly outstanding geisha standing next to it, and I put H17 on a pedestal anyway. Quintessential elegance and balance. The texture, as if you were licking velvet. The sweetness of the fruit intertwines with a visit to the florist shop. With such coffees you always smile! PACKAGING The coffee is packed in a brown jar made of PET, 100% recyclable or reusable. In case you're thinking "oh no, plastic!", bear in mind that standard coffee packaging is also made of plastic (and a few other materials, making it often harder to recycle). We also thought about glass, but it's heavier, more expensive, breakable and, wait for it, has the same or greater (sic!) environmental impact! A plastic jar turns out to be pretty eco-friendly, just remember to put it in the right container, or find a creative way to reuse it at home.

Specialty coffee from Yemen, roasted by The Coffee Collective from Denmark. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect hints of cinnamon, cocoa, plum and dried fruits. Country: Yemen Region: Sha'an Valley Process: Natural Variety: Heirloom Yemen Odaini Altitude: 1500 - 1700 m a.s.l.

Speciality coffee from Laos, roasted by 3fe (Third Floor Espresso) roastery from Ireland. Medium roast, perfect both for pour-over brewing methods and espresso. In taste you can expect hints of strawberries, mango, and prune. Country: Laos Region: Phetlamka Varietal: Gesha Processing: Natural

Specialty coffee from Colombia, roasted by Dutch Barista roastery from the Netherlands. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Winey, sweet, and fruity. Country: Colombia Region: Antioquia Variety: Caturra Process: Red Honey Altitude: 1650 - 1950 m a.s.l. Cupping score: 90 / 100 pts.

Speciality coffee from Uganda, roasted by Rubens Gardelli, World Roasting Champion 2017. Medium roast, perfect both for espresso and pour-over brewing methods. You can expect hints of cherry, blackberry, prune and dark chocolate. Country: Uganda Region: Sipi Falls Producent: Francis Kipsang Process: Gardelli Natural Variety: SL28 Altitude: 1900 - 2000 m a.s.l. Cupping score: 91 / 100 pts.

Specialty coffee from Ethiopia, roasted by Rubens Gardelli, World Roasting Champion 2017. Medium roast, perfect both for espresso and pour-over brewing methods. You can expect hints of jasmine, bergamot, melon, peach, and apricot. Country: Ethiopia Region: Yirgacheffe Process: Washed Variety: Wolisho, Dega Altitude: 1950 - 2200 m a.s.l. Cupping score: 89.75 / 100 pts

Speciality coffee from Panama, roasted by Savage Coffees. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. This bold, aromatic and creamy coffee is based on Carbonic Maceration Geisha & Natural Bourbon. It offers sweetness, round & syrupy mouthfeel with fruity character and long lasting finish. The notes of strawberry, truffle, tropical fruits, candies and peach come together for a perfect cup.   Coutry: Panama Producer: Jamison Savage Variety: Geisha, Bourbon Process: Carbonic maceration, Natural To fully express Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Panama, roasted by Savage Coffees. Medium roast, perfect for espresso machines and moka pots. Caturra is one of the most popular varieties in Central America. It’s being valued for a fruity character, high intensity & sweetness. The notes of tropicals, starwberries and rum come together for a perfect cup. Expect nice, juicy acidity and mouth-coating finish. The quality in this Caturra starts with a meticulous picking practice where only the ripest cherries are harvested with a BRIX reading over 24.  After the cherries are harvested they are post selected on a raised African bed designed by Jamison Savage.  After several days in direct sunlight the coffee is dropped to the second level bed where it is essentially shade-dried for up to 30 days. This slow, methodical process gives the coffee grain an opportunity to absorb these layered, natural, complex, flavors provided by the fruit. Temperatures, airflow, and constant agitation of the coffees is critical to the consistent and even drying of the coffees. After the coffees have been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in bodega for up to 90 days.  This “reposo” or rest gives the coffee the opportunity to equalize humidity and stabilize all while the coffee continues to absorb the natural sweetness and fruit flavors. After reposo the coffees are then hulled, selected for density, size, shape, and color.  Finally, the coffee is lightly vacuum packed and boxed for export. Coutry: Panama Producer: Jamison Savage Variety: Caturra Process: Natural To fully express Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - Dose: 19 - 21 g - Yield: 50 - 55 g - Time: 24 - 27 s Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Panama, roasted by Savage Coffees. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Natural Geisha presenting deep fruit flavors, complex acidity and enhanced aromatics. The notes of mango, melon, kiwi, coca, peach, and strawberry come together for a perfect cup. In the package you will find the highest quality Geisha. Its aroma reflects terroir, it is elegant, clean, balanced, complex, with multi-layered sweetness and invigorating acidity. Afterglow is the second flagship processing method from Finca Deborah next to Terroir. Completely developed by Jamison Savage, it allows you to discover the flavour profile of Panama's Geisha. It has won the highest places in the World Barista and Brewers Championships several times. Country: Panama Producer: Jamison Savage Farma Finca Deborah Variety: Geisha Process: Natural Altitude: 1900+ m a.s.l. To fully experience Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Panama, roasted by Savage Coffees. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Washed Geisha presenting deep fruit flavors, complex acidity and enhanced aromatics. The notes of grape, black tea, litchi, jasmine, and pomegranate come together for a perfect cup. Country: Panama Region: Chiriqui Farm: Finca Deborah Producer: Jamison Savage Variety: Geisha Process: Washed Carbonic Maceration Altitude: Rainforest, 1900+ m a.s.l., volcanic soil To fully experience Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Panama, roasted by Savage Coffees. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Washed Geisha presenting deep fruit flavors, complex acidity and enhanced aromatics. The notes of florals, orange, peach, tropical fruits, and black tea come together for a perfect cup. Complex, elegant, delicate, with structured acidity and silky mouthfeel. Finca Deborah Terroir is the consummate representation of Panamanian washed Geisha coffee. This coffee was named Terroir because of its exquisite reflection of where the coffee was grown and processed. It reeks of it’s terroir and variety while elegantly delivering the message of cleanliness, symmetry, layered complexity, sweetness, and sparkling acidity. Terroir starts with a meticulous harvesting practice where only the ripest, intact cherries are harvested with a BRIX reading over 21. These Geisha cherries are quickly brought to the milling station where the fruit is removed using the latest technology in low-water consumption equipment. After milling, the coffee is brought to the dry-house, where the coffee is shade-dried for more than 10 days. Terroir is a shade-dried coffee. We shade-dry it as it permits the coffee to slowly release it’s moisture content without cracking the parchment or shell of the coffee thus giving the coffee protection from heat and unwanted moisture during the evening. Inside the dry-houses, careful monitoring of temperature, airflow, and humidity is critical for optimal results. After the coffee has been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in a bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize while the coffee continues to absorb the sweetness and flavor it is known for. After reposo the coffees are then hulled, selected for density, size, shape, and color. Finally, the coffee is lightly vacuum packed and boxed for export to our global partners.   Coutry: Panama Producer: Jamison Savage Variety: Geisha Process: Anaerobic Natural To fully express Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Panama, roasted by Savage Coffees. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Geisha presenting deep fruit flavors, complex acidity and enhanced aromatics. The notes of grape, caramel, tropical fruit, and nougat come together for a perfect cup. Country: Panama Region: Volcan Farm: Finca Iris Producer: Jamison Savage Variety: Geisha Process: Anaerobic Natural Altitude: 2000 m a.s.l. To fully experience Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Panama, roasted by Savage Coffees. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. A blend of naturally processed anaerobic Geishas presenting deep fruit flavors, complex acidity and enhanced aromatics. Fusion is clean and fruity with a lot of flavors presenting throughout temperature range. The notes of grapes, tropical fruits, and chocolate come together with floral hints for a perfect cup.   Coutry: Panama Producer: Jamison Savage Variety: Geisha Process: Anaerobic Natural To fully express Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Panama, roasted by Savage Coffees. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. This Pacamara offers plenty of sweetness - deep notes of rum and spices, combined with bright, juicy acidity are accentuated by its cleanliness thanks to the use of our unique Natural Process. The notes of rum, vanilla, peach and Muscovado sugar give refreshing acidity and bright, juicy mouthfeel. The cherries for Pacamara Natural are harvested in both Boquete Valley and the Volcan region at elevations exceeding 1600 MASL. The coffee  is sourced from producers who have excellent agronomic and selection standards. Savage Coffees collects the coffee cherries from selected producers and partners, and processes them using the highest innovative standards and practices. Processing starts with a meticulous harvesting practice where only the ripest, intact cherries are harvested with a BRIX reading over 21. These Geisha cherries are quickly brought to our African drying bed system where they are sorted for the second time and mostly shade-dried for more than 20 days. This slow drying process allows the coffee grain to absorb the sweet, complex flavor profile inherent in the fruit. The cherries are frequently agitated to ensure even drying and reduce any opportunity for off notes. This Pacamara is a slow, shade-dried coffee. Inside the dry-houses, careful monitoring of temperature, airflow, and humidity is critical for optimal results. Shade-drying this coffee permits the grain to slowly absorb the natural fruit flavors inherent in the coffee’s fruit while in a low heat environment. The results are a high level of sweetness, layered complexity, elevated aromatics, and beautiful acidity. After the coffee has been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in a bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize all while the coffee continues to absorb the layered complexities found within the shell or cascara. After reposo the coffee is hulled, selected for density, size, shape, and color. Finally, the coffee is lightly vacuum packed and boxed for export to our global partners. Coutry: Panama Producer: Jamison Savage Variety: Caturra Process: Natural To fully express Savage Coffees’ potential we recommend brewing them with care and attention to details. Brewing ratios: - 60-65 g of coffee per 1 liter of water - 1:15 coffee to water ratio. - Pour over extraction time: 2:45 – 3:45 min. - Batch brewer extraction time: 3:30 – 4:30 min. Water: Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: - TDS 70-120 ppm - pH = 7.0 - General hardness level <4°dH - Brewing temperature: 94-96°C / 201.2-204.8°F - Use filtered or low mineral content spring water.

Speciality coffee from Costa Rica, roasted in Romania by Sloane Coffee Roastery. Medium roast, perfect for all brewing methods. You can expect hints of cinnamon, orange, apricot, strawberry, and brown sugar, with creamy body. Country: Costa Rica Region: Tarrazu Micromill: Cordillera de Fuego Farm: Finca la Ortega Producer: Luis Eduardo Campos Processing: Honey Thermic Fermentation Varietal: Caturra and Catuai Altitude: 1750 m a.s.l.