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.

Technical Sheet

Origin: Brazil
Region: Cerrado, Minas Gerais
Farm: Boa Vista – Daterra
Altitude: 1,150 m

Species: Arabica
Variety: Red Bourbon
Process: Pulped Natural
Drying: Patio then drum dryer
Screen size: 16/18
Harvest: 2024/2025

SCA Score: 85
Tasting notes: Chocolate, hazelnut, ripe fruits, hint of orange

Roast profile: Espresso

About this coffee

Located in the Cerrado region of Minas Gerais, Boa Vista Farm is part of the Daterra group, one of Brazil’s most respected producers, renowned for consistency, innovation and quality.

The Cerrado benefits from particularly stable climatic conditions, with dry winters, warm summers and an average altitude of 1,150 metres. These factors allow for even cherry maturation and excellent cup consistency. The characteristic red latosol soils of the region contribute to the coffee’s structure and depth.

Daterra is a pioneer in sustainable coffee production in Brazil and was among the first farms supported by Rainforest Alliance. Their approach combines responsible farming practices with advanced technology and long-term environmental commitment.

This Red Bourbon is processed using the pulped natural method: the skin is mechanically removed while part of the mucilage remains during drying. This technique enhances sweetness and produces a dense, creamy espresso with excellent balance.

In the cup, the profile is clean and well structured. Chocolate and hazelnut form a rich, comforting base, complemented by ripe fruit notes and a gentle orange acidity that adds freshness without overpowering the balance. A precise and elegant espresso, equally enjoyable on its own or in milk-based drinks.

L’article BRESIL Fazenda Daterra Bourbon collection est apparu en premier sur La P'tite Cerise.

Technical Sheet

Origin: Brazil
Region: Sul de Minas, Minas Gerais
Farm: São Francisco de Assis – Fazenda Jaguara
Producer: Natalia Moreira
Altitude: 1,100 m

Species: Arabica
Variety: Yellow Catuai
Process: Natural
Drying: Wooden box dried
Harvest: 2025/2026

SCA Score: 82–84
Tasting notes: Chocolate, caramel

Roast profile: Omni (filter & espresso)

About this coffee

Located in the Sul de Minas region, in the heart of Minas Gerais state, Fazenda Jaguara covers 90 hectares at 1,100 metres above sea level. Situated in Campo das Vertentes — a region historically linked to gold extraction — the farm benefits from well-drained, slightly acidic soils and numerous crystalline water springs.

Founded in 2001 by agronomist and researcher Antonio Wander, the farm is now led by André Luiz and Natalia Moreira. Together, they have developed a sustainability-focused agricultural model based on reducing agrochemical inputs, increasing biodiversity and making the most of natural resources. Over the past six years, agrochemical use has been reduced by 80%, thanks to careful varietal selection and responsible crop management.

This Yellow Catuai is processed using the natural method. The cherries are harvested equally through selective hand-picking and mechanical picking, then slowly dried in wooden boxes. This drying approach enhances sweetness and develops a round, balanced structure in the cup.

Expect a comforting and approachable profile. Chocolate and caramel dominate, supported by smooth texture and pleasant natural sweetness. A versatile coffee, equally at home as espresso or brewed as filter.

L’article BRESIL Jaguara NATURE est apparu en premier sur La P'tite Cerise.

Making great espresso at home has often meant dealing with complex settings, inconsistent results, and a steep learning curve.
The Meraki Espresso Machine completely changes the experience.

Designed to deliver precise and stable extraction, it combines a dual-boiler architecture, a professional-grade rotary pump, and an intelligent system based on two integrated scales (grinding + extraction).
The result: real-time weight control for exceptional consistency, cup after cup.

Meraki is equally suited to motivated beginners and demanding coffee enthusiasts. Its ultra-intuitive touchscreen, powerful steam, fast heat-up, and smooth workflow make it easy to pull espresso and texture milk back-to-back.
This is a premium all-in-one machine, with a compact and elegant design, built to make espresso simple, repeatable, and enjoyable every day.

Key features

✅ Dual-boiler system: brew espresso and steam milk simultaneously
✅ Professional rotary pump: stable pressure, consistent and quiet extraction
✅ Two integrated scales:

• grinding accuracy to the gram

• extraction accuracy to the gram
  ✅ Displayed precision: ±0.2 g
  ✅ Intuitive touchscreen: Auto or Manual mode
  ✅ 360° steam wand: maximum comfort and flexibility
  ✅ Milk temperature sensor: easy microfoam, automatic stop at the right moment
  ✅ Pre-infusion: cleaner flavours, more balanced extraction
  ✅ Hot water outlet: ideal for Americanos or cup pre-heating
  ✅ Automatic OTA updates: features improved over time
  🏆 iF Design Gold Award 2025 winner

Incredible consistency thanks to Dual Scales

Meraki doesn’t rely on extraction time alone — it measures weight in real time.
👉 You achieve a constant brew ratio, improved repeatability, and far more stable results, even when switching between different coffees.

Designed for true everyday use

With its fast heat-up and guided workflow, Meraki takes you from beans to cup with zero stress:

• precise espresso

• steam ready in seconds

• easy back-to-back milk drinks

• simplified cleaning (automatic backflush)

What’s included in the box

Everything you need to get started right away:

• Storage case

• Coffee distributor

• Tamper

• Dosing cup

• 58 mm portafilter

• Milk pitcher

• Blind basket

• 18 g basket

• Double spout

• Cleaning brush

• Cleaning cloth

Technical specifications

• Dimensions: 370 × 370 × 415 mm

• Weight: 14.5 kg

• Voltage: 220–240V / 50–60Hz

• Power: 1800 W (220–240V)

• Pump: rotary

• Pressure: 9 bars

• Water tank: 2000 ml

• Drip tray: 650 ml

• Grinding scale: max 1 kg — accuracy ±0.2 g

• Extraction scale: max 1 kg — accuracy ±0.2 g

• Brew boiler: 350 ml

• Steam boiler: 550 ml

• Burrs: 38 mm conical

• Grind adjustment: 30 steps

Usage recommendations

✅ For optimal performance and long-term reliability:

• use filtered water (hardness < 60 ppm or TDS < 200)

• avoid highly limescale-rich water

• rinse and clean regularly

⚠️ Most accessories are not dishwasher-safe (portafilter, dosing cup, drip tray, etc.).
✅ The milk pitcher is dishwasher-safe.

Warranty

✅ 2-year warranty included

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

☀️ A golden Burundian bourbon with red fruit brightness and milky chocolate sweetness

Technical sheet

• Origin: Burundi

• Region: Muyinga

• Washing station: Butihinda

• Producers: Around 1,600 smallholder farmers

• Altitude: 1,720 m

• Variety: Bourbon

• Process: Natural

• Harvest: 2024–2025

• SCA score: 85

• Tasting notes: Milk chocolate, red fruits

• Roast profile: Omni (filter & espresso)

About this coffee

In the north-eastern region of Burundi, the Butihinda washing station has been a cornerstone for local coffee communities since 1992. Built to ease the long journeys once required of farmers, it now collects cherries from nearly 1,600 smallholders across the surrounding hills.

The name Inzahabu, meaning “gold” in Kirundi, reflects both the region’s history and the coffee’s character in the cup. Carefully hand-picked at peak ripeness, the cherries are meticulously sorted before being sun-dried on raised beds.

This well-executed natural process results in a smooth, generous cup, combining milk chocolate sweetness with the lively freshness of red fruits. The project is also deeply rooted in social impact, as the station is operated by Kalico Coffee Export, founded by Angele Ciza — a pioneering female entrepreneur in Burundi’s coffee sector.

L’article BURUNDI – Inzahabu Mukingiro NATURE est apparu en premier sur La P'tite Cerise.

Origin: Thailand
Province: Chiang Rai
Terroir: Doi Chang
Farm: Yayo Farm
Varieties: Catimor, Catuaï, Typica
Process: Natural – Anaerobic Yeast
SCA Score: 88
Tasting notes: Rose, lychee

About this coffee

Grown in the renowned Doi Chang area of Chiang Rai, this coffee comes from Yayo Farm, a producer focused on high-precision micro-lots.

The lot is processed using Natural Anaerobic Yeast: cherries are placed in an oxygen-free sealed tank, where selected yeasts are added to guide the fermentation. Temperature, pH and timing are carefully controlled to shape a clean and expressive flavour profile.

The result is a cup that is floral, fragrant and bright, with clear notes of rose and lychee, a silky texture and a long aromatic finish.
A modern and elegant representation of Thailand’s evolving specialty coffee culture.

L’article THAILANDE Jomjai ANAEROBIC YEAST est apparu en premier sur La P'tite Cerise.

Origin: Cauca, San Rafael (near Popayán), Colombia
Producers: Federación Campesina del Cauca (FCC) – 5 associated farms
Altitude: 1,700 – 2,000 m
Variety: Colombia
Process: Natural
SCA Score: 86.5
Tasting notes: Maple syrup, winey, dark chocolate, prune, cherry, apple

About this coffee

Grown in the highlands of Cauca, near the city of Popayán, this coffee is produced by five farms working together under the Federación Campesina del Cauca (FCC).
Cherries are fermented before being sun-dried, a natural process that enhances complexity and ensures consistency without using water.

The FCC central mill has reshaped local production by empowering smallholders with fair pay, shared value, and environmentally friendly methods.
The Colombia variety, thriving here for over 25 years, develops beautifully under shade on rich volcanic soils, typical of the Cauca region.

In the cup, expect a smooth and balanced profile, combining maple syrup, dark chocolate, prune, and cherry, with a touch of winey brightness.

L’article COLOMBIE Piendamo NATURE est apparu en premier sur La P'tite Cerise.

Origin: Sidama, Bensa District, Shantawene Village – Ethiopia
Producer: Daye Bensa Coffee – Shantawene Station
Altitude: 2,000 – 2,230 m
Variety: Heirloom
Process: Natural
SCA Score: 87
Tasting notes: Cardamom, pepper, caramel, vanilla, orange blossom, berries, grapefruit, mango

About this coffee

This coffee comes from the Shantawene area in the Bensa District of Sidama, Ethiopia.
Grown at high altitude between 2,000 and 2,230 metres, it is handpicked by smallholder farmers and processed at the Shantawene Station, operated by Daye Bensa Coffee, a company renowned for its meticulous natural and honey processing methods.

The cherries are fully ripe and dried on raised beds under the sun. The Natural process highlights the terroir’s full aromatic expression, offering a vibrant, fruity and floral cup.

Expect a sweet and lively profile with notes of yellow fruit, orange blossom, vanilla and mango, balanced by a subtle spice reminiscent of cardamom and pepper.
A bright and elegant coffee, showcasing the distinctiveness of Sidama A.

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