A deep, fruity Ethiopian cup: berry opens the sip, ripe cherry fills the middle, and plum gives the finish a dark sweetness and a silky body. The anaerobic process pushes the fruit clearly forward, so a strong aroma reaches you before you even drink.

An Ethiopian heirloom grown between 1,850 and 2,200 meters, anaerobic natural processed. It works on both filter and espresso as the roaster states: on a V60 at 1:16 with water at 93 C the fruit comes out clearer and lighter, and as espresso it turns denser and closer to plum. Grind it fresh for every brew and taste it black first so you can follow the fruit from the first sip to the finish.

Highlights

• Single-origin Ethiopia
• Heirloom variety
• Anaerobic natural process
• Grown at 1,850-2,200 meters
• Notes of berry, ripe cherry, and plum
• Works on both filter and espresso
• 250g from Dapilio Roastery

Specifications

• Roaster: Dapilio
• Origin: Ethiopia
• Variety: Heirloom
• Process: Anaerobic natural
• Altitude: 1,850-2,200 m
• Tasting notes: Berry, ripe cherry, plum
• Brew method: Filter and espresso
• Net weight: 250g

A full-bodied Ugandan cup with notes of tropical fruit and red berries. You get ripe sweetness and real presence in the cup, whether you brew it as filter or pull it as espresso.

This lot comes from the Kasese area of Uganda at 1,800 to 2,000 meters above sea level, from the SL14 and SL28 varieties, dried as the roaster describes it. The omni roast works both ways: start at a 1:16 ratio with 92C water for filter, or run a double dose for espresso and dial the grind until the shot lands around 30 seconds.

Highlights

• Tropical fruit and red berry notes
• Single-origin coffee from Uganda
• Kasese area at 1,800 to 2,000 meters
• SL14 and SL28 varieties
• Full body with clear presence in the cup
• Omni roast for filter and espresso

Specifications

• Roaster: Dapilio
• Origin: Uganda
• Region: Kasese
• Variety: SL14 & SL28
• Process: Dried
• Altitude: 1,800 to 2,000 m
• Tasting notes: Tropical fruit, red berries
• Roast: Omni (versatile)
• Brew method: Filter and espresso
• Net weight: 250g

A single-origin Guatemalan specialty coffee at an omni roast, so one bag serves both your espresso machine and your filter cone. That roast style is built to give you flexibility: the morning shot and the long afternoon brew come out of the same pack.

It is roasted by the Saudi roastery Dapilio and comes in a 250g bag. For espresso, start at 18g in for about 36ml out in 27–30 seconds; for filter, try 1:16 on a V60 with 93°C water and a medium grind, then adjust the grind until the cup lands where you like it. Grind right before you brew and keep the bag sealed away from heat and light.

Highlights

• Single-origin coffee from Guatemala
• Omni roast, versatile by design
• Works for espresso and for filter
• From the Saudi roastery Dapilio
• Grind fresh right before each brew
• 250g bag

Specifications

• Roaster: Dapilio
• Origin: Guatemala
• Roast: Omni (versatile)
• Brew method: Espresso or filter
• Net weight: 250g

A dense, deep Yemeni cup: warm clove up front, raisin and strawberry trading places in the middle, and a long sweetness that stays after the last sip. The body is thick and velvety, and the acidity is moderate — it supports the flavor rather than leading it. This is coffee to drink slowly.

From Wadi Al-Sail in Yemen's Haraz region, the Jaadi variety grown at 2000 meters and dry-processed in the sun. Dapilio roasts it omni, so it works for both filter and espresso: for filter try 15g to 240ml at 93°C on a medium grind, and for espresso start at 18g in, 36g out, around 28 seconds.

Highlights

• Single-origin Yemeni coffee from Wadi Al-Sail, Haraz
• Jaadi variety grown at 2000 meters
• Natural, dry process
• Clove, raisin and strawberry with a long sweetness
• Omni roast — good for filter and espresso
• From Dapilio, a Saudi roastery
• 250g pack

Specifications

• Roaster: Dapilio
• Origin: Yemen
• Region: Haraz — Wadi Al-Sail
• Variety: Jaadi
• Process: Natural (dried)
• Altitude: 2000 masl
• Tasting notes: Clove, raisin, strawberry, sweetness
• Roast: Omni (versatile)
• Brew method: Filter or espresso
• Net weight: 250g

You get a warm, straightforward Brazilian cup: toasted nuts, chocolate, and caramel over a full body with quiet acidity that never crowds the sweetness. It is the kind of coffee that stays legible under milk, so your latte lands smooth with a gentle caramel edge.

The lot comes from Brazil's Mogiana region at 1,200 meters, Bourbon variety, natural (dry) processed, which is where that full sweetness comes from. The roast is omni, so pull it as a double espresso or brew it on filter and V60 and it performs either way.

Highlights

• Single-origin Brazilian coffee from the Mogiana region
• Notes of nuts, chocolate, and caramel
• Full body with low acidity
• Bourbon variety, natural (dry) process
• Omni roast that works for espresso and filter
• Holds up under milk in lattes and cappuccinos
• 250g pack

Specifications

• Roaster: Dapilio
• Origin: Brazil
• Region: Mogiana
• Variety: Bourbon
• Process: Natural (dry)
• Altitude: 1200 m
• Tasting notes: Nuts, chocolate, caramel
• Roast: Omni (versatile)
• Brew method: Espresso, filter, and milk drinks
• Net weight: 250g

This cup opens on red fruit and ripe cherry with a lift of jasmine, then settles into a honey-like sweetness. The body is full and the acidity clean and balanced, so the sweetness lingers after every sip.

The beans come from the Abiba area of Hambela in Ethiopia, local heirloom varieties grown at 1,850–2,200 m, dried in a natural process that gives the cup its fruit depth. Dapilio picked an omni roast that works for espresso and filter alike: pull it as espresso or build a milk drink to push the sweetness, or brew a V60 to bring out the jasmine and red fruit.

Highlights

• From the Saudi roaster Dapilio
• Ethiopian beans from the Hambela area
• Natural (dried) process
• Notes of red fruit, cherry, jasmine and honey
• Omni roast for espresso and filter
• Full body with clear sweetness
• 250g of whole beans

Specifications

• Roaster: Dapilio
• Origin: Ethiopia
• Region: Hambela – Abiba
• Variety: Heirloom
• Process: Natural (dried)
• Altitude: 1,850–2,200 m
• Tasting notes: Red fruit, cherry, jasmine, honey
• Roast: Omni (versatile)
• Brew method: Espresso, milk drinks and filter
• Net weight: 250g

Enjoy a bright, fruit-forward Ethiopian cup from specialty roaster Dapilio. These natural-process Guji beans give you clear sweetness with blueberry and strawberry, an elegant floral lift, and a smooth chocolate-like finish. A rounded body and lively, gentle acidity make it a perfect companion for your morning.

Grown in the Guji zone of the Oromia region in southern Ethiopia, at high altitudes that build flavor density and complexity. The natural process, drying the whole cherry under the sun, is the secret behind its fruity sweetness and full body. A medium roast brings out its best. For the finest cup, brew it as pour-over or V60 to highlight the floral and fruity notes, or pull it as espresso for a fuller experience.

Highlights

• Saudi specialty roaster (Dapilio)
• Famed Ethiopian origin, Guji zone
• Natural process for fruity sweetness
• Blueberry and strawberry with a floral lift
• Rounded body and lively, gentle acidity
• Great for pour-over, V60, or espresso
• 250g net weight

Specifications

• Origin: Ethiopia
• Region: Guji, Oromia
• Variety: Ethiopian Heirloom
• Process: Natural
• Altitude: 1900–2200 masl
• Roast: Medium
• Tasting notes: Blueberry, strawberry, floral, chocolate
• Net weight: 250g