Coffee
Some coffees I keep returning to — each with its own character and ritual.
Ultra-Premium · Rare
Animal-Refined Coffee Beans
These rare coffees rely on animals selecting the ripest cherries. Natural enzymes during chewing or digestion chemically alter the beans, producing an exceptionally smooth cup with almost no bitterness.
Black Ivory
Asian ElephantThailand
Very delicate, tea-like, smooth — notes of cacao and malt.
Kopi Luwak
Asian Palm CivetIndonesia
Earthy, heavy-bodied, syrupy and sweet with hints of dark chocolate.
Jacu Bird
Jacu BirdBrazil
Mildly acidic, nutty sweetness — notes of milk chocolate and aniseed.
Monkey Spit
Rhesus MonkeyIndia · Taiwan
Heavy-bodied and sweet — distinct hints of vanilla, citrus, and nuts.
While animals eat the fruit, the hard coffee seed remains intact — then thoroughly washed, sterilized, and roasted at high temperatures.
Botanical
Plant-Only Varieties
Standard botanical cultivars of the Coffea plant, with no animal involvement. Their unique flavors come entirely from terroir — regional soil, altitude, climate, and genetics.
Geisha
ArabicaPanama
Highly aromatic, floral (jasmine), tea-like with clean citrus.
Bourbon
ArabicaRwanda · Brazil
Rich, complex, buttery sweetness with notes of caramel and fruit.
Typica
ArabicaWorldwide
Sweet, mild, clean — approachable with chocolate and nut tones.
Maragogype
ArabicaNicaragua
Delicate, balanced, creamy — light acidity with citrus notes.
Canephora
RobustaVietnam
Bold, intensely bitter, earthy, woody — with a dark chocolate finish.