The Timemore Whirly 01S answers a simple question: how do you get a genuinely capable grinder wherever you go? Its 60 W motor grinds 18 g for espresso in around 90 seconds, without sacrificing grind uniformity. The S2C-042-EI conical burrs — hardened stainless steel at 58 HRC, 42 mm in diameter — deliver consistent particle distribution across the full range, from tight espresso to a delicate filter brew.

The rotating hopper lid is one of the Whirly’s most practical features: a single circular motion retracts the cover to reduce popcorning and minimise grain retention before grinding. At 0.025 mm per click, grind adjustment sits between the C5 Esp Pro (0.015 mm) and the C5 Pro (0.031 mm) — precise enough for real dialling-in across both brew methods.

Two built-in safety mechanisms protect the motor: automatic reverse in case of a bean jam, and thermal cutoff if the unit overheats. The grounds container is compatible with 58 mm portafilters, allowing direct dosing into the basket. USB-C rechargeable battery with an estimated autonomy of 20 espressos or 35 filter coffees per full charge.

• Versatility: espresso and filter in a single grinder
• Portability: 60 W motor + USB-C battery, powerful anywhere
• Rotating anti-popcorning hopper, automatic jam reversal and thermal protection
• Grounds container compatible with 58 mm portafilters

L’article Timemore Whirly 01S Electric Grinder — Black est apparu en premier sur La P'tite Cerise.

The Timemore C5 Esp Pro is built for espresso lovers who want full command over their extraction. At 0.015 mm per click — twice as precise as the C5 Pro — it allows surgical adjustments in the fine grind range, where small changes have a direct impact on flavour, body, and shot timing.

Its 150 settings spread across 3 full rotations cover the entire espresso spectrum. Like the rest of the C5 line, the body is machined from a single aluminium block to eliminate any mechanical play: the conical steel burrs stay perfectly aligned, shot after shot. The non-slip silicone base and foldable handle make it equally suited to daily home use and travel.

If you primarily brew filter coffee — V60, Chemex, AeroPress — the C5 Pro’s wider grind range is the better fit. The C5 Esp Pro is designed exclusively for espresso.

• 1 Timemore C5 Esp Pro Black manual grinder
• 1 foldable handle
• 1 cleaning brush
• 1 user manual

L’article Timemore C5 Esp Pro Manual Grinder — Black est apparu en premier sur La P'tite Cerise.

The Timemore C5 Pro is the go-to manual grinder for filter coffee lovers who want precision, speed, and consistency without unnecessary complexity. Machined from a single block of aluminium, it delivers exceptional rigidity — no wobble, no deformation, and a longer lifespan.

Its larger conical steel burrs, upgraded from the previous generation, extend the grinding path for a more uniform particle size distribution. The result is a balanced, expressive cup whether you’re brewing a delicate V60 or a bold French press. The foldable handle makes it easy to store and travel with, while the non-slip silicone base keeps it steady during grinding.

One full rotation covers all 48 grind settings, with a 0.031 mm adjustment per click — enough precision to fine-tune extraction for any filter method. For espresso, the C5 ESP Pro (0.015 mm per click) is the right choice.

• 1 Timemore C5 Pro Black manual grinder
• 1 foldable handle
• 1 cleaning brush
• 1 user manual

L’article Timemore C5 Pro Manual Grinder — Black est apparu en premier sur La P'tite Cerise.

☕ A generous Salvadoran espresso — dark chocolate, cherry and sweet warmth

Farm / Project : FCCO by Sail – 7 smallholder producers

Region : Chalatenango (La Palma, San Ignacio)

Altitude : 1,400 – 1,800 m

Species : Arabica

Variety : Blend

Harvest : December – March

Harvest method : Hand-picked

Process : Washed 75% / Natural 25%

Drying : Patio – 12 days

Transport : Cargo sailboat – FCCO by Sail

SCA Score : 83.25

Tasting notes : Brown sugar, dark chocolate, cherry, nuts, fermented

About this coffee

In the lush highlands of Chalatenango, seven smallholder families have been cultivating coffee for generations. Their farms, nestled between 1,400 and 1,800 metres under 60 to 75% natural shade canopy — ingas, pines, cypresses, cedars and fruit trees — benefit from fertile soils and a commitment to sustainable farming. No herbicides are used, fertilisation balances mineral and organic inputs, and traceability is a cornerstone of every harvest.

The blend is the result of meticulous work: 75% washed coffees for clarity and structure, 25% natural-processed coffees dried twelve days on patios for roundness and fruit. Seven farms, carefully selected and balanced to deliver a consistent, harmonious cup from roast to roast.

This coffee crossed the Atlantic under sail, via the FCCO by Sail network. Each journey reduces the carbon footprint by 70 to 90% compared to a conventional cargo ship, with ventilated holds and controlled temperatures to preserve aromatic integrity — all in around 20 days, versus 45 on a motorised freighter.

In the espresso, the result is warm and generous: brown sugar and dark chocolate build a rich, enduring base; cherry and a subtle fermented note bring brightness and complexity; nutty undertones linger in the finish. Equally rewarding as a straight shot or as the foundation of milk-based drinks.

L’article Blend Espresso est apparu en premier sur La P'tite Cerise.

Farm / Project : Racafé (CRECER quality charter)

Region : Cauca

Altitude : 1,600 – 1,950 m

Species : Arabica

Variety : Blend

Harvest : May – June

Harvest method : Hand-picked

Process : Washed · Sugar Cane decaffeination

Drying : Greenhouse-dried

Transport : Cargo sailboat – FCCO by Sail

SCA Score : 84.25

Tasting notes : Molasses, honey, vanilla, creamy, biscuit, lime

About this coffee

Chévere — Colombian slang for “cool” — says it all. Generous, approachable, no fuss. A decaffeinated coffee designed for those who want to enjoy great coffee at any hour without the caffeine.

Decaffeination is done using the Sugar Cane process, which uses ethyl acetate derived naturally from sugarcane. One of the gentlest methods available: caffeine is removed without touching the coffee’s aromatic compounds. The result is a cup that tastes like it should — full, expressive, and completely intact.

The beans come from the high plateaus of the Cauca region in south-western Colombia. Surrounded by volcanoes and shielded by mountain ranges from Pacific humidity and southern trade winds, the region benefits from fertile volcanic soil and a remarkably stable climate. Cauca ranks 4th nationally for coffee production, with over 93,000 families cultivating coffee on small plots from peasant, indigenous and Afro-descendant communities. Sourced through Racafé under their CRECER charter: fair pay, producer training and natural resource stewardship.

This coffee crossed the Atlantic under sail, via the FCCO by Sail network, reducing the carbon footprint by 70 to 90% compared to a conventional cargo ship, with ventilated holds and controlled temperatures preserving aromatic integrity throughout the journey.

In the cup, Chévere Decaf is soft, warm and indulgent: molasses and honey build a deep, sweet base; vanilla and a creamy texture add velvety roundness; biscuit brings a comforting finish; a touch of lime lifts the whole with gentle, refreshing acidity. A decaf that genuinely surprises, for any moment of the day.

L’article COLOMBIE Chévere décaf Sugar Cane est apparu en premier sur La P'tite Cerise.

Farm / Project : Wachile Garse Station – DWD (Dukale Wakayo Dakola)

Region : Yirgacheffe, Gedeo Zone

Altitude : 2,060 m

Species : Arabica

Variety : Heirloom

Harvest : November – January

Harvest method : Hand-picked – 110 farmers Process : Natural

Drying : Raised drying beds – 21 days

SCA Score : 86.5 · Q1

Tasting notes : Strawberry, apricot, chamomile, almond, coconut, caramel

About this coffee

Ethiopia is the birthplace of coffee, and Yirgacheffe is one of its most celebrated terroirs. The appellation covers a small area within the Gedeo zone, known for its limited production volumes and consistently exceptional cup quality. At 2,060 metres above sea level, the Garse station was built in 2011 by the DWD family business to unlock the full potential of coffees grown in the surrounding villages of Garse, Dobe Toga and Wachile.

Behind this lot are 110 farmers — families who have cultivated coffee for generations, passing down agricultural knowledge with a precision and dedication to their land that expresses itself directly in the cup. DWD works alongside them year after year, supporting continuous quality improvements. The family business itself carries a remarkable story: founded by Ato Dukale, a celebrated volleyball player turned coffee collector, it now operates 16 collection centres across Sidama and Yirgacheffe, led by his sons Assafa, Shahsamo and Yamrot.

This natural lot is dried in the shade over three weeks on raised beds, turned regularly to ensure even drying throughout. In the cup, strawberry and apricot deliver bright, generous fruitiness; chamomile brings the delicate floral signature that defines Yirgacheffe at its best; almond and coconut lend a soft, rounded finish; caramel ties it all together with quiet elegance. Roasted Omni, this coffee shines equally as a filter or an espresso.

L’article ETHIOPIE Wachile Garse NATURE est apparu en premier sur La P'tite Cerise.

Technical sheet

Origin: Costa Rica
Region: Tarrazú – San José
Mill: Cordillera de Fuego

Altitude: 1,700 – 2,000 m

Species: Arabica
Varieties: Catuai, Caturra

Process: Washed

Harvest: December to March

Picking: Manual – three picking rounds

Fermentation: Cherries kept for 24 hours before depulping in tanks
Drying: Raised beds in fully shaded conditions

Roast profile: Omni (filter & espresso)

SCA Score: 83
Tasting notes: Milk chocolate, almond, caramel

About this coffee

This coffee comes from Tarrazú, one of the most renowned coffee regions in Costa Rica. Located in the province of San José, the area is known for producing coffees with exceptional clarity and balance.

The coffee is processed at the Cordillera de Fuego mill, founded by Don Luis Campos, who acquired the farm in 1984 after graduating from university. Over the years, he has experimented with various coffee processing methods, ranging from traditional washed coffees to more experimental techniques.

For this lot, the washed process was chosen to highlight the purity and natural characteristics of the coffee.

Ripe cherries are hand-picked in multiple rounds, then delivered to the mill where they are depulped and fermented to remove the mucilage. After washing, the beans are dried on raised beds under shaded conditions, ensuring slow and even drying.

In the cup, this coffee is balanced and comforting, with notes of milk chocolate, almond and caramel, typical of classic washed Costa Rican coffees.

L’article COSTA RICA Fuego LAVE est apparu en premier sur La P'tite Cerise.

About this coffee

Located in the renowned coffee region of Huila, in southern Colombia, Finca Filadelfia is a family farm passed down through generations. The property is shared between twelve siblings, each managing a section of the land while maintaining a shared commitment to producing exceptional coffee.

The farm sits between 1,750 and 1,850 metres above sea level, where the combination of altitude, mild temperatures and fertile soils creates ideal conditions for cultivating high-quality coffee. These conditions allow the cherries to ripen slowly, developing the complex and elegant flavours for which Gesha coffees are known.

In addition to coffee, the family grows tomatoes, beans, peas, maize and bananas, creating a diversified agricultural system that helps maintain soil fertility and natural shade for the coffee trees. The farm is also surrounded by a small natural forest reserve that protects the water sources essential for coffee cultivation.

Today, Ramón Hoyos Gómez manages the farm and continues to innovate in coffee processing. On the farm, he has set up a small laboratory where he experiments with new processing techniques and shares his knowledge with neighbouring farmers. Through these initiatives, Finca Filadelfia has become a centre of learning and innovation for the local coffee community.

In the cup, this washed Gesha offers a refined and expressive profile. Delicate floral aromas combine with notes of peach, resulting in a bright, elegant and beautifully balanced coffee, perfectly suited to filter brewing.

L’article COLOMBIE Filadelfia – Gesha LAVE est apparu en premier sur La P'tite Cerise.

Technical sheet

Origin: Democratic Republic of Congo
Region: Idjwi Island – Lake Kivu
Altitude: 1,450 – 2,000 m
Varieties: Bourbon, Catimor
Species: Arabica
Process: Washed
Drying: 14–21 days on African beds
Harvest: March to Jun

Roast profile: Omni (filter & espresso)

Tasting notes: Berries, almond, sweet spices

About this coffee

Coffee grown on Idjwi Island, in Lake Kivu in eastern Democratic Republic of Congo, benefits from a unique natural environment. The island’s altitude, ranging from 1,450 to 2,000 meters, combined with rich clay-limestone soils and a temperate tropical climate, provides ideal conditions for coffee cultivation.

Coffee cherries are hand-picked by local farmers and processed using the traditional washed method. After pulping and fermentation, the beans are washed and then dried for 14 to 21 days on raised African beds, ensuring slow and even drying.

The cup profile is well balanced, with a soft and controlled acidity and a rich mouthfeel. Flavours reveal notes of berries, almond and gentle spices, supported by a pleasant and lasting finish.

Coffee production on Idjwi Island also plays a key role in supporting local communities and contributing to the economic development of the region.

L’article R.D.C. Bahavu LAVE est apparu en premier sur La P'tite Cerise.