KAWO KAMINA NATURAL, ETHIOPIA - 55 AED

Kawo Kamina farm in the Sheka region. 2100 – 2300 masl. Raised African drying beds.

Black: Honeysuckle, sweet melon, Asian Pear, Vanilla.

With milk: beautiful butter biscuits, creamy toffee finish.

ASOPEP TOLIMA, COLOMBIA - 45 AED

From the Tolima Co-operative, in the region of Planadas. 1850 – 1950 masl.

Black: Bright stone fruit, honeysuckle, and sweet milk chocolate.

With milk: beautiful, sweet milk chocolate coffee, with notes of creamy toffee molasses and sharp cinnamon.

COLOMBIA, MONTEVERDE GEISHA - 100 AED

Southern Tolima, 1800 masl.

Step 1 - 72 hours anaerobic fermentation, step 2 - 48 hours aerobic fermentation and sun-dried.

Black: more of an experience than a coffee. A fruit medley of flavors like no other coffee, firstly very ripe stone fruit will envelop your senses, apricot jam mouth feel, and a finish of guava acidity round this sensational coffee out. Best as it is… black.

With milk: balanced, rich, and suggestive of tropical fruits.

L'ETO HOUSE BLEND - 35 AED

Columbia Planadas, Burundi Matraco, Burundi Businde.

These are family & community-run stations that have embraced the sustainability and specialty concept. We pay for equality and they earn three times more for the coffee than trading on the open market. It is a true partnership from tree to cup.

Black: rich medium body with caramel, nut, and chocolate finish. Vibrant & quirky acidity.

With milk: The Cake!

DECAF, COLOMBIA - 35 AED

Pitalito, Huila, 1400-2000 masl.

Hand-picked and chemical-free, naturally decaffeinated using sugar cane byproduct.

We can hand on heart state this coffee actually tastes good.

Black: low acidity, subtle fruity notes of mellow white melon, and tropical papaya.

With milk: comfort in a cup.

KAWO KAMINA NATURAL, ETHIOPIA - 65 AED

Kawo Kamina farm in the Sheka region. 2100 – 2300 masl. Raised African drying beds.

Black: Honeysuckle, sweet melon, Asian Pear, Vanilla.

With milk: beautiful butter biscuits, creamy toffee finish.

ASOPEP TOLIMA, COLOMBIA - 55 AED

From the Tolima Co-operative, in the region of Planadas. 1850 – 1950 masl.

Black: Bright stone fruit, honeysuckle, and sweet milk chocolate.

With milk: beautiful, sweet milk chocolate coffee, with notes of creamy toffee molasses and sharp cinnamon.

COLOMBIA, MONTEVERDE GEISHA - 125 AED

Southern Tolima, 1800 masl.

Step 1 - 72 hours anaerobic fermentation, step 2 - 48 hours aerobic fermentation and sun-dried.

Black: more of an experience than a coffee. A fruit medley of flavors like no other coffee, firstly very ripe stone fruit will envelop your senses, apricot jam mouth feel, and a finish of guava acidity round this sensational coffee out. Best as it is… black.

With milk: balanced, rich, and suggestive of tropical fruits.

L'ETO HOUSE BLEND - 45 AED

Columbia Planadas, Burundi Matraco, Burundi Businde.

These are family & community-run stations that have embraced the sustainability and specialty concept. We pay for equality and they earn three times more for the coffee than trading on the open market. It is a true partnership from tree to cup.

Black: rich medium body with caramel, nut, and chocolate finish. Vibrant & quirky acidity.

With milk: The Cake!

DECAF, COLOMBIA - 45 AED

Pitalito, Huila, 1400-2000 masl.

Hand-picked and chemical-free, naturally decaffeinated using sugar cane byproduct.

We can hand on heart state this coffee actually tastes good.

Black: low acidity, subtle fruity notes of mellow white melon, and tropical papaya.

With milk: comfort in a cup.