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Coffee BeansBrands
347 products
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347 products
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Colombia Zarza: a specialty coffee from Colombia, mixed varieties, special process. Tasting notes: Chocolate, Almond, Blackberry. For filter and espresso.
Ethiopia Chelchele: a specialty coffee from Ethiopia, Yirgacheffe, Heirloom variety, natural processed. Tasting notes: Floral, Bergamot, Peach, Lavender. For filter and espresso.
Ethiopia Guji: a specialty coffee from Ethiopia, Guji, Heirloom variety, natural processed. Tasting notes: Sugarcane, Red fruits, Floral. For filter and espresso.
Ethiopia Yirgacheffe: a specialty coffee from Ethiopia, Yirgacheffe, Heirloom variety, grown at 2100 m, natural processed. Tasting notes: Jasmine, Blueberry, Apricot, Hibiscus. For filter and espresso.
Ethiopia Uraga: a specialty coffee from Ethiopia, Uraga, Heirloom variety, natural processed. Tasting notes: Grapefruit, Sugarcane, Alder flowers. For filter and espresso.
Brazil Stamaya: a specialty coffee from Brazil, Starmaya variety, natural processed. Tasting notes: Plum, Green grape, Dark chocolate, Pineapple. For filter and espresso.
Brazil Geisha: a specialty coffee from Brazil, Carmo de Minas, Geisha variety, grown at 1600 m, natural processed. Tasting notes: Orange blossom, Jasmine, Blackcurrant, Floral notes, Smooth and delicate body. For filter and espresso.
Brazil Minas: a specialty coffee from Brazil, Minas, Catuai variety, natural processed. Tasting notes: Dates, Caramel, Chocolate, Peanut. For filter and espresso.
El Salvador Ruby: a specialty coffee from El Salvador, Red Bourbon variety, natural processed. Tasting notes: Mandarin, Berries, Chocolate. For filter and espresso.
Oasis Blend: a specialty coffee blend, Woods' own processing. Tasting notes: Green grape, Citrus, Milk chocolate, Hazelnut, a floral touch. For filter and espresso.
Colombia Coconut: a specialty coffee from Colombia, Bourbon variety, honey anaerobic processed. Tasting notes: Coconut.
Embalima: a specialty coffee from Colombia, Caturra variety, grown at 1500–2100 m, extended natural processed. Tasting notes: Pineapple, Dark chocolate, Red fruits. For filter and espresso.
Konga: a specialty coffee from Ethiopia, Heirloom variety, grown at 1800–2100 m, super natural processed. Tasting notes: Banana, Grape, Mango, Chocolate. For filter and espresso.
Hamasho: a specialty coffee from Ethiopia, Heirloom variety, grown at 1800–2100 m, natural processed. Tasting notes: Red berries, Strawberry, Floral, Chocolate. For filter and espresso.
Mango: a specialty coffee from Colombia, Huila, Caturra variety, grown at 1800 m, honey processed. Tasting notes: Mango, Peach, Sweetness, Arabian jasmine. For filter and espresso.
Cheesecake Pudding: a specialty coffee from Uganda, Zombo, Bourbon variety, grown at 1800 m, special process. Tasting notes: Cheesecake, Strawberry, Honey, Marshmallow, Sweetness. For filter and espresso.
Winey: a specialty coffee from Uganda, Zombo, Bourbon variety, grown at 1850 m, special process. Tasting notes: Grape, Pomegranate, Chocolate, Winey, Aged. For filter and espresso.
Grape: a specialty coffee from Colombia, Huila, Caturra variety, grown at 2150 m, infusion processed. Tasting notes: Grapes, Honey, Pomegranate, Lavender. For filter and espresso.
Strawberry: a specialty coffee from Colombia, Huila, Caturra variety, grown at 2150 m, infusion processed. Tasting notes: Strawberry, Cherry, Raspberry, Toffee. For filter and espresso.
Peach: a specialty coffee from Colombia, Huila, Caturra variety, grown at 2150 m, infusion processed. Tasting notes: Peaches, Mandarin, Plums, Dragon fruit. For filter and espresso.
Watermelon: a specialty coffee from Colombia, Caturra variety, grown at 2300 m, infusion processed. Tasting notes: Watermelon, Sweetness, Full body.
Peach: a specialty coffee from Indonesia, Typica variety, grown at 2300 m, infusion processed. Tasting notes: Peach, Full body.
Wafer: a specialty coffee from Brazil, Catuai variety, grown at 1040 to 1200 m, anaerobic processed. Tasting notes: Wafer biscuit, Caramel, Cocoa.
Yemen Haraz: a specialty coffee from Yemen, Haraz, Typica variety, grown at 2200 m, anaerobic processed. Tasting notes: Mango, Grapes, Pomegranate, Tamarind.
