☕ Coffee of the MonthRwanda Humure
A specialty coffee with notes of cane sugar, hibiscus, tropical fruit, and blackberries.
From bean to cup. Coffees from around the world, roasted by our own hands in our Banská Bystrica roastery.

Find your flavor
Tap or drag the dot across the bean — the coffees will sort by match. We factor in origin and processing too.
Origin
Africa fruitier and more acidic · Americas sweeter · Asia more bitter
Where exactly? Coffee Atlas — a map of 16 countries →Processing
Natural and anaerobic = more intense · washed = more delicate
31 products
☕ Coffee of the MonthA specialty coffee with notes of cane sugar, hibiscus, tropical fruit, and blackberries.

A fruity coffee with notes of ripe orange, red grapefruit, and floral aromas.

A coffee with notes of almonds, red apple, dark chocolate, and cane sugar.

A Guatemalan coffee with notes of apricot, blood orange, and a delicate floral finish.

A Rwandan coffee with notes of rhubarb, citrus, and a pleasant fruity finish.

A decaf coffee with a clean profile and pleasant sweetness.

A balanced coffee with pleasant sweetness and a clean aftertaste.

A balanced coffee with notes of citrus, peach, and apricot.

A balanced Mexican coffee with a gentle, clean flavor.

A sweet Brazilian coffee with notes of nuts, vanilla, and honey.

A lively Costa Rican coffee with notes of citrus, berries, sour cherries, and exotic spices.

A smooth single-variety coffee with notes of vanilla, cream, jam, and milk chocolate.

An Ethiopian coffee with notes of dark chocolate, caramel, berries, and black tea.

A balanced 100% Arabica blend

A Robusta with notes of cocoa and dark chocolate and a heavy body.

A Kenyan coffee with notes of sweet apple, honey, nougat, and delicate green tea.

A balanced Guatemalan coffee with notes of grape, red apple, apricot, and delicate caramel.

A bold coffee with notes of mango, salted caramel, port wine, and orange.

A bold coffee with dried plum and a pleasantly balanced fruity character.

An Ethiopian coffee with notes of orange, peach, and milk chocolate.

A delicate coffee with notes of lime, coconut milk, and red grapes.

A Kenyan coffee with notes of juicy apple, cranberry, and fresh fruitiness.

A coffee with notes of dried fruit, apple, and caramel.

A distinctive coffee with gentle creamy acidity and a delicate barrique character.

Full body, gentle acidity, and sweet notes of ripe pineapple.

A smooth, well-balanced coffee with a pleasant sweet character.

A full-bodied coffee with notes of nuts, sweet tobacco, dark chocolate, and cocoa.
Every country gives the bean a different character — Africa more fruity with lively acidity, the Americas sweeter and more balanced, Asia more bitter with a full body.
Specialty coffee comes from specific farms and micro-regions, is picked by hand, and is graded against strict quality criteria. At Cipolla Caffé we’ve been roasting specialty coffee since 2011 — for every coffee we list the country of origin, the farm, and the flavor notes.
Whole bean coffee keeps its aroma far longer — ground coffee starts losing it within minutes. If you don’t have a grinder, we’ll grind your coffee when you order, matched to your brewing method: espresso, moka pot, filter, and French press each need a different grind size.
Arabica is more delicate and aromatic, with a wider range of flavors; robusta has a fuller body, a more pronounced bitterness, and roughly twice the caffeine. Most of our range is 100% arabica, robusta is represented by India Cherry, and our espresso blends combine both.
For espresso, reach for blends and fuller-bodied coffees with a chocolate-and-nut profile; for filter, go for lighter-roasted single origin coffees with fruity notes. Every coffee in our catalog lists its flavor notes — and the flavor filter right on this page will help you choose.
In an airtight container, in the dark, at room temperature — not in the fridge, as coffee easily picks up odors. It tastes best within a few weeks of roasting, which is why we roast continuously in small batches.