Origin
Arabica at elevation (floral/citrus); Robusta adds body and crema. Lots with traceability.
Café Aurora
Café Aurora
Silky, sweet, and low in acidity—crafted overnight for a bright, refreshing cup.
From Ethiopian highlands to your cup — terroir, roasting, and ritual.
Arabica at elevation (floral/citrus); Robusta adds body and crema. Lots with traceability.
Small batches weekly: cocoa, caramel, stone fruit — never burnt, always balanced.
Dialed ratios and water chemistry. Start with 1:15 for pour-over at 92–94 °C.
Steeped 16h, hint of panela syrup, clear ice. Try an orange-zest twist.
Little stories to sip on.
Goats danced after eating cherries — the first “espresso shot”.
Kopi Luwak’s unusual fermentation fetches sky-high prices.
Caffeine in nectar boosts bee memory — better pollination.
Zero-G cups wick coffee along capillary channels.