Signature single-origin espressos and seasonal origins — carefully sourced and roasted biweekly at our Macau cafés.
Two single-origin espressos built for the café bar — Q Mark and M Mark certified, roasted for balance, sweetness, and everyday excellence.
Our signature S.O.E. Balanced roasted peanut, malt sugar, and dark chocolate, finished with a subtle floral aroma. Solid, clean, and well-rounded — a dependable café espresso.
Exquisite, delightful S.O.E. Beautiful fruity aromatics lead to cooked citrus and tropical juice with a soft mouthfeel — bright, elegant espresso for milk and straight shots.
Rotating farm lots and varieties — filter-friendly profiles with clear origin character.
Quindío · Carbonic maceration · Papayo · 1,500 m.a.s.l. White chocolate, red apple, cardamom, and bright mandarin citrus.
Boquete · Natural · Catuai · 1,800 m.a.s.l. Dried fig, oak, and chocolate from the Elida estate region.
El Paraíso · Washed · Parainema · 1,350 m.a.s.l. Lingering hawthorn and candied fruit with a refined, memorable aftertaste.
Bench Maji · Washed (48hr fermentation) · Gesha · 2,069 m.a.s.l. Jasmine, peach, and strawberry.
San Ramón · Natural · Bourbon · 1,000 m.a.s.l. Tropical fruits, plum, cherry, and hints of wine.