6 products
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6 products
Ripe red fruits open the sip, fresh apple lifts it, and chocolate closes it out with a quiet sweetness. The cup drinks clean and balanced, sweetness clear without acidity taking over, so it reads just as well with milk in the morning as it does black after lunch.
The lot comes from Finca El Roble in Colombia's Quindío region, where the Castillo variety grows in volcanic-rich soil. Cherries are selectively handpicked and dried whole on raised beds for controlled fermentation and even moisture loss, and the medium roast keeps that sweetness and complexity intact. Pull it as espresso for a denser body, or brew it on a V60 at 1:16 to push the fruit forward.
Highlights
- Arriyadh Roastery — Colombian single origin
- From Finca El Roble in the Quindío region
- Castillo variety, natural process on raised beds
- Notes of red fruits, chocolate and apple
- Medium roast that suits espresso and filter
- 250g net weight
Specifications
- Roaster: Arriyadh
- Origin: Colombia
- Region: Quindío — Finca El Roble
- Variety: Castillo
- Process: Natural (dried on raised beds)
- Tasting notes: Red fruits, chocolate, apple
- Roast: Medium
- Brew method: Espresso and filter
- Net weight: 250g
This cup is warm and sweet: ripe cherry over a layer of brownie, with a lift of yellow fruits opening it up before it settles into a full, creamy body. The sweetness is clear without being heavy, which is why it holds its shape in milk and still reads cleanly as a filter brew.
A Central American blend Arriyadh built from an El Salvador Red Bourbon natural from Finca El Borbollon and a Costa Rica Catuai black honey from Finca Rivense del Chirripo, roasted medium-dark. The roaster recommends it for espresso and milk drinks - 20 g in, 40 ml out in 32 seconds at 90 C - and it works on filter too if you want a lighter cup.
Highlights
- Central American blend: El Salvador and Costa Rica
- Notes of cherry, brownie, and yellow fruits
- Red Bourbon natural + Catuai black honey
- Medium-dark roast with a creamy body
- Works on both espresso and filter
- Espresso recipe recommended by the roaster
- 250g from Arriyadh Roastery
Specifications
- Roaster: Arriyadh
- Origin: El Salvador and Costa Rica
- Region: Finca El Borbollon (El Salvador), Finca Rivense del Chirripo (Costa Rica)
- Variety: Red Bourbon, Catuai
- Process: Natural, black honey
- Tasting notes: Cherry, brownie, yellow fruits
- Roast: Medium-dark
- Brew method: Espresso and filter
- Net weight: 250g
An espresso blend that hands you a rich cup of chocolate and nuts, with clear caramel sweetness and a heavy body that lingers. You get a strong, balanced coffee that holds its own against milk instead of disappearing into it.
For Tuwaiq Mount, Arriyadh pairs Colombia with India: Colombia brings the citric acidity and the sweetness, India brings the body and the long aftertaste. The beans are Castillo and Arabica varieties, washed, and roasted medium-dark. For espresso the roaster recommends 18g in to 34ml out in 33 seconds at 92C, a recipe that takes milk beautifully.
Highlights
- Caramel and cocoa notes with chocolate and nuts
- A blend of Colombia and India
- Castillo and Arabica varieties, washed
- Medium-dark roast built for espresso
- Heavy body with a long aftertaste
- Made for lattes and milk drinks
- Arriyadh's second signature blend
Specifications
- Roaster: Arriyadh
- Origin: Colombia and India
- Variety: Castillo, Arabica
- Process: Washed
- Tasting notes: Caramel, cocoa
- Roast: Medium-dark
- Brew method: Espresso and milk drinks
- Net weight: 250g
A blend that lands balanced from the first sip: almond fragrance opens the cup, then you taste soft fruity sweetness and brown sugar over a full, round body that closes on a lingering chocolate finish.
Arriyadh built this from three origins, each doing a job: sweetness from Guatemala, body from Indonesia, fruit from Ethiopia — across washed, wet-hulled and natural processing, with Bourbon, Arabica and Heirloom varieties, at a medium-dark roast. Pull it as espresso on the roaster's own recipe: 18g in, 36ml out, 31 seconds, 90°C.
Highlights
- A blend of Guatemala, Indonesia and Ethiopia
- Almond fragrance with fruity sweetness and brown sugar
- Round body with a chocolate finish
- Medium-dark roast aimed at espresso
- Bourbon, Arabica and Heirloom varieties
- Roaster's espresso recipe: 18g in, 36ml out, 31 seconds
- 250g bag
Specifications
- Roaster: Arriyadh
- Origin: Guatemala, Indonesia, Ethiopia
- Variety: Bourbon, Arabica, Heirloom
- Process: Washed, wet hulled, natural
- Tasting notes: Fruity, brown sugar, chocolate, almond
- Roast: Medium dark
- Brew method: Espresso
- Net weight: 250g
You get a decaf cup that gives up none of the flavor: ripe apple and honey with hazelnut sweetness and a milk chocolate finish. The body is medium and the acidity gentle, so you can drink it at any hour without it touching your sleep.
The lot comes from Colombia — El Camino farm in the Popayan area of Cauca — Caturra grown at 1,400–1,900 m and decaffeinated with the sugar cane process, which keeps the original notes intact. The medium omni roast works both ways: pull it as espresso at 18g, or brew it as a V60 pour-over at 1:16.
Highlights
- Sugar cane decaf process
- Colombia – El Camino farm, Popayan
- Caturra variety at 1,400–1,900 m
- Apple, hazelnut, honey, milk chocolate
- Medium omni roast for espresso and filter
- 250g net weight
Specifications
- Roaster: Arriyadh
- Origin: Colombia
- Region: Popayan, Cauca – El Camino farm
- Variety: Caturra
- Process: Sugar cane decaf
- Altitude: 1,400–1,900 m.a.s.l.
- Tasting notes: Apple, hazelnut, honey, milk chocolate
- Roast: Medium – omni (versatile)
- Brew method: Espresso and filter (V60)
- Net weight: 250g
A fruity, complex Ethiopian coffee delivering intense raspberry and black grape flavors with a sweet chocolate finish. You get a lively, bright cup full of layered character, perfect if you love distinctive, expressive beans.
This coffee comes from the Kontoma Station in Ethiopia's renowned Sidamo region, produced by Daye Bensa using the natural dry process, with ripe cherries sun-dried on raised beds for 12 to 15 days. The Heirloom variety and medium-light roast keep its fruity sweetness front and center. For filter, brew 20g coffee to 300ml water at 90C with a 40g bloom for 30 seconds, then two pours. For espresso, pull 20g in to 36ml out in 40 seconds at 93C.
Highlights
- Raspberry, black grape and chocolate notes
- Single-origin Ethiopian coffee
- Natural dry process on raised beds
- Medium-light roast with bright acidity
- Heirloom variety from the Sidamo region
- Suited to both filter and espresso
- Produced by Daye Bensa, Arriyadh's partner
Specifications
- Origin: Ethiopia
- Region: Sidamo
- Farm/Station: Kontoma
- Variety: Heirloom
- Process: Natural
- Roast: Medium-Light
- Tasting Notes: Raspberry, Black Grape, Chocolate
- Net Weight: 250g
