Fazenda Guariroba - Gabriel & Eliza Lamounier

Taste the award-winning 2024/2025 Cup of Excellence crop from Fazenda Guariroba. A 90-point Brazil Geisha with notes of stone fruit, creamy body, and sweet honey.

Brazil Fazenda Guariroba Geisha (COE 90 Points) | Reserve Coffee – LOT61

Before we turn on the coffee roaster in the morning, there's one thing we just can't go without.. music. We curated several playlists for you to enjoy while sipping. Some are perfect to relax and wind down, others can get a bit loud and noisy from time to time. Some have even been put together by the farmers we collaborate with. Keep on rocking in the free world!

Hailing from the historic 2024/2025 Cup of Excellence crop, this award-winning lot achieved an outstanding cupping score of 90 points, completely shattering the traditional mold of Brazilian specialty coffee.

Grown under meticulous microclimatic conditions at Fazenda Guariroba, this exceptional Geisha selection shifts away from classic regional profiles to deliver an incredibly complex structure. It opens with vibrant notes of ripe stone fruit, carries a heavy, luxurious, creamy body, and finishes with an intensely sweet, prolonged honey character. Researched and roasted by the LOT61 team with the utmost care and respect, this lot is a masterclass in honoring true terroir.

[The Producer & Terroir]

Nestled in the high-altitude rolling hills of the Campo das Vertentes region in Minas Gerais, Brazil (1,100 meters above sea level), Fazenda Guariroba is globally celebrated for its historic Cup of Excellence achievements. Led by Gabriel and Eliza Lamounier, the estate acts as a bio-innovation hub. Its unique microclimate—marked by distinct wet and dry seasons—creates the perfect canvas for controlled natural processing, resulting in dense, high-sucrose coffee cherries.

[The Inoculated Anaerobic Natural Process]

This specific selection undergoes a precise, science-forward fermentation method engineered to unlock highly complex organic compounds:

Microbial Inoculation: Hand-picked, optimum-brix Geisha cherries are placed into sealed anaerobic bio-reactors. The team introduces a proprietary blend of estate-native yeasts and microorganisms to direct the fermentation path.

Controlled Fermentation: The tanks are monitored continuously to ensure a stable temperature and pH environment, allowing the yeast to interact deeply with the cherry mucilage without generating boozy or over-fermented defects.

Extended Patio Drying: The whole cherries are then transferred to raised beds and patios, undergoing a slow, uniform drying phase. This allows the newly unlocked floral and citrus precursors to permanently settle within the core of the seed.

Aroma: Strikingly vibrant and perfume-like, filled with fresh lavender, elderflower, and crisp green apple.

Tasting Notes: An incredibly bright, tea-like cup exploding with clean notes of sweet lavender, delicate jasmine green tea, and a subtle, complex whisper of Sichuan pepper on the finish.

Body & Texture: Light-to-medium, silky body paired with a sparkling, effervescent malic acidity and a remarkably clean, crisp aftertaste.

Check out our page on lot61.com/reserve-o.

Shop the award-winning crop from Fazenda Guariroba, Brazil. A rare anaerobic natural Geisha bursting with vibrant lemongrass, jasmine, and sparkling clarity.

Weight

Grind

Brazil Geisha Guariroba (COE)

50g / Beans

125g / Beans

Crisp green apple, nectarine, stone fruits

Prolonged wild honey coating, hint of sichuan pepper

Bright, crisp green apple malic to lactic snap that keeps it crisp; Silky, Elegant and fully devoid of bitterness and unrefined textures

Volcán, Tierras Altas, Chiriquí Province

Odyssey - Nitrogen controlled fermentation

Experience the crown jewel of the Geisha variety. Panama Geisha Odyssey features an ultra-clean jasmine floral profile and a sparkling crystalline clarity.

Panama Geisha Odyssey Coffee | Premium Reserve Drop – LOT61

This lot represents the unrivaled origin where the Geisha variety achieves its absolute purest, most legendary expression.

Grown in the unique, nutrient-dense volcanic microclimates of Panama, this coffee undergoes a hyper-precise, nitrogen-controlled fermentation that elevates its natural terroir to unprecedented heights. It stands as the absolute pinnacle of the Geisha lineup—offering an explosive, ultra-clean bouquet of jasmine florals and vibrant tropical fruits, balanced by a sparkling crystalline acidity that simply cannot be replicated anywhere else on Earth. Researched and roasted by the LOT61 team with the utmost care and respect, this lot is dedicated to capturing the pinnacle of specialty coffee elegance.

[The Terroir & Producer]

Grown at a breathtaking 1,850 to 2,300 meters above sea level in the nutrient-dense volcanic soils of Boquete, Panama, Iris Estate is a wild, biodiverse ecosystem. This lot is harvested exclusively from the estate's prized "Green Tip" Geisha trees. Characterized by the vibrant green color of its new leaf growth, this specific cultivar is globally renowned for yielding the most intensely aromatic and complex floral cups in the Geisha family. Here, dense cloud cover and freezing night temperatures drastically slow cherry maturation, packing the seeds with dense sugars. Producer Jamison Savage leverages this unique microclimate alongside pharmaceutical-grade processing equipment to consistently redefine global specialty coffee standards.

[The Nitrogen Carbonic Maceration Process]

The Odyssey lot utilizes a highly sophisticated anaerobic technique designed to eliminate all chemical oxidation during fermentation:

- Hermetic Sealing: Hyper-ripe, hand-sorted Geisha cherries are sealed inside custom, temperature-controlled stainless steel tanks.

- Nitrogen Flush: The environment is thoroughly flushed with inert nitrogen gas, driving out all oxygen. The cherries macerate in this pressurized, anaerobic state for 4 to 6 days.

- Multi-Tiered Drying: Following fermentation, the intact whole cherries are moved to a state-of-the-art, climate-controlled greenhouse. They are dried slowly on shaded, multi-tiered African raised beds for up to 30 days until a flawless moisture equilibrium is achieved.

- Aroma: Exquisitely perfumed and intense, bursting with fresh bergamot, orange blossom, and wild summer berries.

- Tasting Notes: A masterpiece of clarity, unfolding with layers of vivid blueberry sweetness, elegant rose water, and complex white peach, balanced by a refined hint of Meyer lemon.

- Body & Texture: Incredibly silky, clean, and tea-like, featuring a vibrant, sparkling phosphoric acidity and a sweet, endlessly lingering jasmine finish.

Reserve O lots are roasted to order weekly:

Degassed and rested at least for 48 hours before shipping. 

and Journal page at lot61.com/journal/reserve-o  

Panama Geisha Savage

Jasmin blossom, Fresh Bergamot, Sweet Mango

White peach, tropical passionfruit, ripe mango

lingering green tea, elegant citrus zest, champagne

Medium - Malic - Sparkling crystalline acidity; light, tea-like mouthfeel

Discover Zimzala, LOT61's Colombian specialty coffee with apricot, stone fruit and citrus notes. Bright, sweet espresso. Shop 250g and 1kg bags.

Zimzala Colombian Coffee – Apricot & Citrus | LOT61

Meet Zimzala, LOT61's bright and balanced Colombian specialty coffee. A modern take on a classic espresso, it brings lively fruit notes, natural sweetness and a clean finish.

Grown in Colombia, Zimzala delivers a syrupy-sweet cup with a distinctive apricot zing and refreshing citrus character. Enjoy it as an expressive espresso or a light, complex coffee with milk.

Roasted by LOT61 in Amsterdam. Available in 250g and 1kg, with grind options for espresso, filter and French press.

<h2>The Afternoon Sipper</h2>Apricot · Stone Fruit · CitrusMeet Zimzala, LOT61's bright and balanced Colombian specialty coffee. A modern take on a classic espresso, it brings lively fruit notes, natural sweetness and a clean finish.Grown in Colombia, Zimzala delivers a syrupy-sweet cup with a distinctive apricot zing and refreshing citrus character. Enjoy it as an expressive espresso or a light, complex coffee with milk.Roasted by LOT61 in Amsterdam. Available in 250g and 1kg, with grind options for espresso, filter and French press.

Zimzala

250g / Beans

250g / Espresso

250g / Filter

250g / French Press

1kg / Beans

1kg / Espresso

1kg / Filter

1kg / French Press

Discover Bombora, LOT61's signature espresso blend. Rich dark cherry and chocolate notes with hazelnut and caramel sweetness. Available in 250g and 1kg.

Bombora Coffee Blend – Dark Cherry & Chocolate | LOT61

Our Bombora blend has been a house blend staple in cafés across Amsterdam and around the world, including our own. It was our first creation, designed as a strong morning workhorse coffee that was sweeter than the status quo.

The secret to its success is its rich dark cherry and chocolate character, balanced with smooth hazelnut tones and caramel sweetness. To create this flavour profile, we roast a blend of Guatemalan and Brazilian coffees, with maximum chocolate sweetness as the goal.

Try it with milk for a rich, chocolate-forward latte, or as a sweet, syrupy espresso with a lingering dark cherry finish.

<h2>Your Morning Hit</h2>Dark Cherry · ChocolateOur Bombora blend has been a house blend staple in cafés across Amsterdam and around the world, including our own. It was our first creation, designed as a strong morning workhorse coffee that was sweeter than the status quo.The secret to its success is its rich dark cherry and chocolate character, balanced with smooth hazelnut tones and caramel sweetness. To create this flavour profile, we roast a blend of Guatemalan and Brazilian coffees, with maximum chocolate sweetness as the goal.Try it with milk for a rich, chocolate-forward latte, or as a sweet, syrupy espresso with a lingering dark cherry finish.

Bombora

Discover Nosegrind, LOT61's single-origin Ethiopian Guji natural coffee. Strawberry, chocolate and tropical fruit notes. Roasted in Amsterdam for espresso or filter.

Nosegrind Ethiopian Guji Natural Coffee | LOT61

Strawberry · Chocolate · Tropical Fruit

Our third creation, Nosegrind, is our fruitiest espresso yet: a naturally processed, single-origin Ethiopian coffee from Guji, grown at 2,200 metres.

Inspired by the skaters who pushed the boundaries of what was possible, Nosegrind takes traditional espresso right off the rail. Its natural processing brings vibrant strawberry sweetness, tropical fruit notes and a smooth chocolate finish.

Drink it black for a bright, sweet and expressive espresso. Add milk and it turns into something like a strawberry-chocolate milkshake. Or brew it as a full-fruity filter coffee.

<h2>Love it or hate it but never boring</h2>Strawberry · Chocolate · Tropical FruitMeet Nosegrind, LOT61's fruit-forward, single-origin Ethiopian specialty coffee from Guji. Naturally processed and grown at 2,200 metres, this coffee brings vibrant strawberry sweetness, tropical fruit character and a chocolatey finish.Inspired by skate culture, Nosegrind pushes traditional espresso off the rails. Served black, it's bright, sweet and expressive. Add milk for a smooth, strawberry-chocolate experience, or brew it as a fruity filter coffee.Roasted by LOT61 in Amsterdam. Love it or hate it, but never boring.

Nosegrind

Experience Finca El Diviso's rare Bourbon Ají variety (Lot 07-26-14). Masterfully thermal shock processed with a premium 20-22 screen size. Order now!

Colombia El Diviso Bourbon Aji Coffee | Nestor Lasso | LOT61

A masterclass in modern coffee processing and rare genetic curation. Crafted by the world-renowned Nestor Lasso at the multi-award-winning Finca El Diviso, this lot features the incredibly rare Bourbon Ají variety. Celebrated for its unique genomic profile—which behaves structurally like a wild Ethiopian landrace despite its name—this micro-lot has been subjected to a precise thermal shock washed protocol and sorted to a massive, elite screen size of 20–22 for unparalleled clarity and flavor uniformity.

Grown in the high-altitude hills of Pitalito, Huila, Colombia (1,700–1,850 meters above sea level), Finca El Diviso is at the absolute global vanguard of experimental specialty coffee. Producer Nestor Lasso combines generations of agricultural heritage with highly controlled bio-reactors, pushing the boundaries of what clean, washed Colombian profiles can achieve.

[The Thermal Shock Washed Process]

This specific micro-lot undergoes a rigorous, multi-phased processing method to lock in volatile aromatics:

- Anaerobic Fermentation: Ripe, hand-sorted cherries undergo an initial closed-tank anaerobic phase for 80 hours to build complex organic acids.

- Thermal Shock: The cherries are pulped and instantly treated with hot water (average 65°C - 70°C) to rapidly open the bean's pores and infuse flavors, immediately followed by ice-cold water (approx. 12°C). This thermal shock stops fermentation instantly, trapping pristine fruit and floral compounds within the core of the seed.

- Elite Screen Sorting: Following a slow, uniform mechanical drying process, the green coffee is meticulously screen-sorted. Only the rarest, massive 20–22 screen size beans are selected for this lot, ensuring an exceptionally even and expressive roast profile.

- Aroma: Highly aromatic, bursting with red currant, complex botanicals, and fresh gardenia flowers.

- Tasting Notes: An intensely clean, crystalline cup showing notes of sweet bell pepper, juicy stone fruits (peach and apricot), and a distinct spicy-sweet red pepper flake finish unique to the Ají variety.

- Body & Texture: Silky, tea-like body with a sparkling, malic acidity and a profoundly long, sweet finish.

Degassed and rested at least for 48 hours before shipping.

Check out our page at lot61.com/reserve-o and origin & brew guide at lot61/com/origin-guide.

Experience Finca El Diviso's rare Bourbon Ají variety (Lot 07-26-14). Masterfully thermal shock processed with a premium 20-22 screen size. Order now!

Colombia Bourbon El Diviso

Discover LOT61 Fresh Water Decaf, Colombian specialty coffee decaffeinated using the sugarcane process. Smooth chocolate and berry notes. Shop 250g and 1kg.

Fresh Water Decaf – Colombian Sugarcane Decaf | LOT61

Fresh Water Decaf takes its name from Freshwater, Australia — a beach town that inspired its easygoing character. The coffee itself comes from Colombia, with smooth chocolate notes, gentle berry sweetness and a balanced body.

Our Colombian coffee is decaffeinated using the sugarcane process, carefully reducing caffeine while preserving the sweetness and character of the beans.

The result is a deliciously rounded specialty decaf for espresso or filter — full of flavour, without the usual caffeine kick.

We call it decaf, but you might just call it delicious.

<h2>Crafting amazing coffee without caffeine</h2>Chocolate · Berries · SmoothFresh Water Decaf takes its name from Freshwater, Australia — a beach town that inspired its easygoing character. The coffee itself comes from Colombia, with smooth chocolate notes, gentle berry sweetness and a balanced body.Our Colombian coffee is decaffeinated using the sugarcane process, carefully reducing caffeine while preserving the sweetness and character of the beans.The result is a deliciously rounded specialty decaf for espresso or filter — full of flavour, without the usual caffeine kick.We call it decaf, but you might just call it delicious.

Fresh Water Decaf

Optimize your pour-over with Sibarist WAVE filters. Featuring advanced FAST and B3 paper technology for flat-bottom drippers. Eliminate clogging and boost sweetness.

Sibarist WAVE Specialty Coffee Filters | Premium Flat-Bottom Paper | LOT61

Upgrade your flat-bottom brewing setup with the Sibarist WAVE—a high-performance, pleated coffee filter precision-engineered to unlock superior extraction efficiency.

Crafted in Barcelona using 100% organic, sustainable materials, these premium filters utilize a classic corrugated design that ensures complete stability, uniform water distribution, and minimal resistance across the coffee bed. By optimizing fluid dynamics, they help highlight exceptional clarity, deep sweetness, and complex body while entirely eliminating any unwanted paper taste from your cup.

The WAVE series is available in two distinct specialty paper technologies, allowing you to fine-tune your extraction recipes to your specific coffee beans:

The FAST Technology model features an ultra-thin, highly permeable material that enables a faster, continuous flow rate. This rapid drawdown eliminates flow barriers, preventing over-extraction and channel stall-outs, which allows you to grind finer to push brighter fruit notes, crisp acidity, and high-transparency flavor profiles. The B3 Technology model features a thicker, highly rigid paper structure with lower porosity. This stiffness minimizes contact with the dripper walls to maintain consistent turbulence while delivering a controlled flow rate that maximizes sweetness, syrupy mouthfeel, and round, balanced extractions. 

Key Features:

• 1High-Performance Pleated Design: Promotes consistent turbulence and even water coverage across a flat coffee bed, preventing uneven extractions.

• Zero Paper Taint: Made from ultra-pure natural plant fibers so your coffee origin profiles shine through cleanly.

• Tailored Fluid Flow: Choose FAST paper for maximum flow speed and clarity, or B3 paper for uniform resistance, body, and zero bypass.

• Sizing & Fit: Available in Size S (perfect for 1–2 cup drippers like the Kalita 155, Origami S, Orea O1 or Xbloom).

• Competition-Grade Quality: Trusted on global stages by World Brewers Cup Champions for its impeccable repeatability and control.

• Sealed Freshness: Arrives in protective, sealed, FSC-certified paper packaging to shield your filters from structural dust, moisture, and ambient odors.

Usage type

SIBARIST WAVE Filter (S)- 25pcs

FAST

Maximise flavour extraction with Sibarist FLAT 2 filters. Featuring a 100% zero-bypass, non-fluted design for perfect, channel-free pour-over extraction.

Sibarist FLAT 2 Coffee Filters | Next-Gen Zero-Bypass Brewing | LOT61

Redefine your pour-over consistency with the Sibarist FLAT 2—the next generation of the original flatbed filter concept, engineered specifically to deliver a true 100% zero-bypass brewing experience.

Designed and registered by Sibarist in Barcelona, this premium filter completely rethinks flat-bottom extraction. Its original, non-fluted, smooth surface fully adheres to your dripper walls once wet. This innovative contact eliminates air channels and prevents water from bypassing your coffee bed, ensuring that every single drop yields a completely uniform, homogeneous extraction without trapping any grounds in paper folds.

The FLAT 2 brings a seamless, plug-and-play design straight into your daily workflow, offering unparalleled repeatability and precision for competition baristas and home enthusiasts alike. Depending on your flavor goals, you can choose between Sibarist's two defining paper formulations:

The FAST Technology variant utilizes an ultra-porous, high-permeability structure that achieves rapid drawdown times without needing air channels, preserving exceptional flavor clarity, sparkling acidity, and bright fruit notes. The B3 Technology variant steps up the structural thickness and rigidity, offering a highly controlled flow rate that boosts body, intense sweetness, and optimal balance in the cup. 

Key Features:

• 100% Zero-Bypass Design: Fully adheres to the dripper walls to prevent air circulation and side-channel watering, forcing all moisture evenly through the coffee bed.

• Smooth, Non-Fluted Construction: Spreads the coffee bed out perfectly over a flat bottom, eliminating uneven extraction common with wavy or corrugated papers.

• Optimal Repeatability: Designed for high precision, guaranteeing a steady drawdown time and flavor profile with every single brew.

• Size S & Compatibility: Fits popular flat-bottom drippers, with Size S tailored for smaller brewers (such as Kalita 155 or Orea V3/V4 Narrow)

• 100% Organic Quality: Crafted in Barcelona from premium, additive-free, eco-friendly organic cellulose.

SIBARIST FLAT2 Filter B3 (S)- 25pcs

Nutrient-dense volcanic soils of Volcán, Tierras Altas, Chiriquí Province

High-altitude rolling hills of the Campo das Vertentes in Minas Gerais

High-altitude microclimates of Santa María, Huila

I: Nitrogen - II: Inoculated - III: Botanical

I:1850 - 2300 ~ II: 1600 - 1700 ~ III: 1000+

Discover the Geisha Triptych by LOT61. A curated three-part collection featuring Panama Geisha Odyssey, COE Brazil Guariroba, and Colombia El Rincon.

Geisha Triptych Coffee Trio | Limited Reserve Collection – LOT61

Like a three-paneled piece of art, the Geisha Triptych offers three distinct, breathtaking perspectives on the world’s most coveted coffee variety. This collection brings together individual expressions of the Geisha bean, researched and roasted by the LOT61 team with the utmost care and respect to highlight the true terroir of each origin.

At the heart of this collection stands our definitive crown jewel: Panama Geisha Odyssey. While the other lots showcase masterful bio-innovations and award-winning agricultural feats, Panama remains the unrivaled origin where Geisha achieves its purest, most legendary expression—yielding an ultra-clean floral profile and sparkling crystalline clarity that simply cannot be replicated anywhere else on Earth.

Presented in our signature protective tins, these lots invite you to experience a side-by-side sensory exploration of specialty coffee at its highest level.

Panel I: Panama Geisha Odyssey
TThe definitive crown jewel. Grown in nutrient-dense volcanic microclimates, this lot undergoes a hyper-precise, nitrogen-controlled fermentation that elevates its natural terroir to unprecedented heights. It delivers an explosive, ultra-clean bouquet of jasmine florals, vibrant tropical fruits, and a sparkling crystalline acidity.

Panel II: Brazil Geisha – Fazenda Guariroba (Cup of Excellence Winner)
The boundary-breaking expression. Hailing from the historic 2024/2025 Cup of Excellence crop, this award-winning lot achieved an outstanding cupping score of 90 points, completely shattering the traditional mold of Brazilian profiles. It delivers an incredibly complex structure of stone fruit, a heavy, creamy body, and an intensely sweet honey finish.


Panel III: Colombia Geisha – El Rincon (Diego Horta)
The botanical bio-innovation. This ultra-rare nano-lot undergoes a multi-stage anaerobic maceration where fresh eucalyptus flowers are sealed inside a bioreactor tank alongside a concentrated, live microbial "must." Over a 40-hour fermentation phase, the heat and pressure bond these natural botanical terpenes directly to the core of the Geisha seed. This creates a radically electric profile that seamlessly fuses candied red fruits with a crisp, cooling herbaceous vitality and an ultra-silky mouthfeel.

The Geisha Triptych: Three Perspectives on One Masterpiece

Geisha: Triptych

3 x 50g / Beans

Discover LOT61 FIVR, Brazilian specialty coffee roasted in Amsterdam. Rich chocolate, hazelnut and subtle fruit notes. Ideal for espresso, flat whites and filter coffees.

FIVR - Brazilian Specialty Coffee | LOT61

FIVR is our signature Brazilian specialty coffee, roasted in Amsterdam. Expect rich chocolate and hazelnut flavours, natural sweetness and subtle fruit notes.

We live in a society… and societies have traditions. FIVR is as traditional as it is a tradition. We didn’t reinvent the wheel this time; we just made it rounder and faster.

This roast level helps unlock the natural sweetness inherent in Brazilian coffee, accentuating its hazelnut and chocolate flavours while retaining delicate fruit notes.

Perfect for a traditional espresso, a smooth flat white or a strong morning filter coffee. FIVR is your weapon of choice.

<h2>FIVR — Brazilian specialty coffee for everyday espresso</h2>We meet again. Some traditions are worth keeping. FIVR is our take on a classic Brazilian coffee: familiar, comforting and full of character. We didn’t reinvent the wheel; we just made it rounder and faster.Roasted to bring out the natural sweetness of Brazilian coffee, FIVR delivers rich chocolate and hazelnut notes, with a touch of fruit to keep things interesting. It makes a satisfying espresso, works beautifully with milk and holds its own as a bold morning filter coffee.<ul>
<li>
Origin: Brazil</li>
<li>
Flavour notes: Chocolate, hazelnut and subtle fruit</li>
<li>
Best for: Espresso, milk-based coffees and a full-flavoured filter brew</li>
<li>
Available: Whole bean or ground for your preferred brewing method</li>
</ul>For a dependable daily cup with plenty of sweetness, FIVR is your weapon of choice.

FIVR

Speed up your pour-over with HIFLUX Folding V High Fast filters (Size 01, 1-2 cups). Next-gen Lyocell 3D weaving delivers 42% faster flow and silkier mouthfeel.

HIFLUX Folding V High Fast Coffee Filters 50pcs | LOT61

Unlock the next evolution of pour-over brewing with the HIFLUX Folding V High Fast Series. Engineered for specialty coffee competitors and home enthusiasts alike, the Folding V starts as a distinct half-circle paper sheet that easily folds into a perfect conical shape.

While noticeably thicker and more structurally dense than conventional paper options, its innovative design provides significantly less resistance. Utilizing an advanced 3D Lyocell fiber and pulp weaving structure, it achieves a flow rate up to 42% faster than standard conical filters. This rapid drawdown prevents clogging and allows you to push your grind settings much finer to extract complex, vibrant flavors without fear of over-extraction or bitterness.

The precision micro-pattern regulates the movement of coffee fines, allowing a controlled level of aromatic lipids and ultra-fines to pass through. The result is a highly transparent, sweet cup boasting an extraordinarily silky, syrupy mouthfeel and a full, natural body.

Key Features:

• Ultra-Fast Flow Rate - Delivers a drawdown up to 42% faster than common papers, giving you total freedom over your grind profile.

• 3D Lyocell Technology - Premium European pulp blended with continuous plant-based Lyocell fibers to maximize porosity and strength.

• Enhanced Mouthfeel - Retains volatile aromatics and oils for a juicier, more texturally complex cup without compromising on clarity.

• Compatibility - Conical flat-fold design fits Hario (Neo - Switch - V60), Cafec flower Tritan, KONO, Dragonfly CT62, and other conical drippers.

• Size - Size 01 designed for 1-2 cups.

Title

HILFUX HIGH FAST Folding V Filter - 50pcs

Default Title

Experience the vibrant Primrose Ethiopia Yirgacheffe Heirloom. Processed via CM Natural Amber for a punchy cup with peach iced tea and jasmine notes.

Ethiopia Yirgacheffe Heirloom CM Natural Amber - Gargari | LOT61

Welcome to Reserve O presenting - Ethiopia Yirgacheffe Heirloom - Gargari Gutity - produced by Primrose Specialty Coffee - an exclusive curation representing the pinnacle of modern coffee production.

Primrose Specialty Coffee is a highly respected, vertically integrated Ethiopian green coffee exporter founded in 2010. Led by Mr. Abreham Mengiste and Mrs. Meseret Workneh, the company is renowned for bridging traditional farming with radical processing methods. Among the very first exporters in Ethiopia to introduce experimental processing—such as Carbonic Maceration (CM), anaerobic fermentation, and "supernatural" sun-drying—starting around 2017.

Gargari Gutity (often spelled Gutiti) functions as a premium single-origin brand and a dedicated washing/processing station owned and operated by Primrose. The region is famous for producing "Kurume" and specific JARC (Jimma Agricultural Research Center) landrace selections like 74110. These beans are celebrated for being exceptionally tiny, dense, and packed with complex acids. The meticulous sorting standards at Gargari Gutity have earned it competitive prestige, including 1st Place in the Natural category at the Ethiopia National Taste of Harvest awards.

This specific microlot represents the peak of Primrose’s experimental catalog, fusing elite terroir with wine-industry fermentation techniques. The Varietal (Heirloom) utilises native Ethiopian landraces (predominantly 74110), yielding deep genetic complexity and classic floral-citrus foundations.

The CM Natural Amber process transforms traditional Yirgacheffe notes. Rather than just light, delicate jasmine, expect an incredibly punchy, vibrant cup. Flavor profiles on this lot frequently feature jasmine, sweet peach iced tea, pineapple, mango, and lemon candy, backed by a plush, syrupy body and complex, winey acidity.

Experience the vibrant Primrose Ethiopia Yirgacheffe Heirloom. Processed via CM Natural Amber for a punchy cup with peach iced tea and jasmine notes.

Ethiopia Gargari Gutity

Mandarin, Peach, Apricot, Mango, Passion Fruit

Low to Medium - Malic-Citric, Stone Fruit

Natural coffees are often associated with big, jammy fruit flavours and a heavier sweetness, but this lot from Los Naranjos in El Salvador takes a more balanced approach. Think ripe stone fruit, a lively citrus kick, and just enough caramel sweetness to bring everything together. It’s the kind of coffee that feels fruity and refreshing without losing that comforting sweetness we look for in a good cup.

Los Naranjos sits in the Apaneca-Ilamatepec mountain range in western El Salvador, a region known for its volcanic soils, varied microclimates, and long history of coffee growing. The coffee comes from Los Naranjos farm, where a mix of Bourbon, Pacas, and Catimor varieties grows among shaded trees. Beyond producing coffee, the farm has built strong ties with the surrounding community, supporting local employment and contributing to projects that benefit families in the area.

This lot is naturally processed, meaning the coffee cherries are dried with the fruit still intact around the beans. As the cherries slowly dry, the sugars and fruit compounds surrounding the beans help develop sweetness and a more pronounced fruity character. It’s a process that can sometimes lead to heavy, fermented flavours if not carefully managed, but when done well, it creates a lovely balance between fruit, sweetness, and the coffee’s own character.

In the cup, this coffee brings together juicy peach, bright lime, and a smooth caramel sweetness. The peach gives it a rounded, almost nectar-like fruitiness, while the lime adds a fresh citrus edge that keeps things lively. Caramel ties it all together with a soft, sweet finish. With a medium body and balanced acidity, Los Naranjos is an easygoing natural that delivers plenty of character without going overboard. Fruity, sweet, and refreshingly balanced.

Natural coffees are often associated with big, jammy fruit flavours and a heavier sweetness, but this lot from Los Naranjos in El Salvador takes a more balanced approach. Think ripe stone fruit, a lively citrus kick, and just enough caramel sweetness to bring everything together. It’s the kind of coffee that feels fruity and refreshing without losing that comforting sweetness we look for in a good cup.
Los Naranjos sits in the Apaneca-Ilamatepec mountain range in western El Salvador, a region known for its volcanic soils, varied microclimates, and long history of coffee growing. The coffee comes from Los Naranjos farm, where a mix of Bourbon, Pacas, and Catimor varieties grows among shaded trees. Beyond producing coffee, the farm has built strong ties with the surrounding community, supporting local employment and contributing to projects that benefit families in the area.
This lot is naturally processed, meaning the coffee cherries are dried with the fruit still intact around the beans. As the cherries slowly dry, the sugars and fruit compounds surrounding the beans help develop sweetness and a more pronounced fruity character. It’s a process that can sometimes lead to heavy, fermented flavours if not carefully managed, but when done well, it creates a lovely balance between fruit, sweetness, and the coffee’s own character.
In the cup, this coffee brings together juicy peach, bright lime, and a smooth caramel sweetness. The peach gives it a rounded, almost nectar-like fruitiness, while the lime adds a fresh citrus edge that keeps things lively. Caramel ties it all together with a soft, sweet finish. With a medium body and balanced acidity, Los Naranjos is an easygoing natural that delivers plenty of character without going overboard. Fruity, sweet, and refreshingly balanced.

El Salvador Los Naranjos

Upgrade your brew with HIFLUX 155 PURITY Wave Filters. Lyocell technology & mountain spring water processing ensure a fast, zero-paper-taste extraction. Buy now!

HIFLUX 155 PURITY Wave Filter - 80pcs | LOT61

Elevate your pour-over experience with the HIFLUX 155 PURITY Wave Filters, a next-generation filter paper engineered specifically for specialty coffee enthusiasts.

Crafted with cutting-edge Lyocell technology and premium European wood pulp, these filters undergo a rigorous manufacturing process using pristine mountain spring water. This specialised production completely eliminates paper taste, ensuring a remarkably clean, fast, and transparent extraction that highlights the true origin flavors of your coffee beans.

Designed with a sturdy flat-bottom wave shape, they offer exceptional structural integrity and consistent flow rates, making them the perfect companion for 1–2 cup flat-bottom drippers.

Key Features:

• Zero Paper Taint - Washed with mountain spring water to keep your brew entirely taste- and odor-free.

• Advanced Material - Built using premium Lyocell technology for ultra-uniform pore distribution.

• Optimized Flow Rate - Promotes a smooth, fast extraction without clogging.

• Compatibility - Perfectly fits Solo, Orea, Dragonfly Tri-spin, Kalita Wave, Origami, and other flat-bottom drippers.

• Purest origins - Crafted in a European paper mill using 100% pure European pulp.

ORIGAMI's cone paper filters are characterized by a deep crease and sufficient thickness.
When using the conical shape, which has a thicker layer of coffee powder than the wave shape, there is a difference in the extraction of the upper and lower layers of powder.
This gives the extracted coffee a more complicated flavor. The taste of the same coffee can be different depending on the type of paper filter used. We hope you have fun with it as much as we do!

HIFLUX Purity WAVE Filter - 80pcs

Upgrade your pour-over with the Sibarist HYBRID filter (Small Size S). Choose FAST for high-clarity fruit notes, or B3 for rich body and maximum sweetness.

Sibarist HYBRID Coffee Filters | Small Size S (1-2 Cups) - FAST & B3 | LOT61

Experience the best of both worlds with the Sibarist HYBRID Filter—a revolutionary design engineered to combine the benefits of flat-bottom extraction with the speed of conical brewing.

Made in Barcelona using 100% organic materials, this distinctive shape drops directly into your favorite small conical dripper (like a V60-01) and folds into a mini flat-bottom bed. By widening the bottom of the cone, it spreads out coffee fines evenly to reduce clogging and eliminate uneven extraction at the tip.

Available in Sibarist's two iconic paper technologies, the choice between the two models comes down to how you want to shape your extraction profile: The FAST Technology utilizes an ultra-thin, highly porous paper structure that delivers lightning-fast drawdowns without clogging, making it the perfect match for light roasts and delicate washed coffees where you want to highlight intense acidity, brightness, and immaculate flavor clarity. On the other hand, the B3 Technology (Matt Winton Edition) features a much thicker, structurally rigid paper that provides a moderate and highly controlled flow rate. This structural stiffness stands off the brewer's ridges to target a zero-bypass extraction, perfectly complementing naturals, honeys, and funky, fermented lots by unlocking maximum sweetness, richness, and a beautifully rounded, heavy body. 

Key Features:

• The Hybrid Design: Spreads the coffee bed into a mini flat bottom inside a conical brewer to yield incredibly consistent extractions.

• Reduced Clogging: Prevents the heavy concentration of fines at a single point.

• Premium Rigidity (B3 variant): The structural stiffness of the B3 paper stands off the brewer's ridges, preventing bypass for a more even extraction.

• Dripper Compatibility: Fits Hario V60 (01), Origami (S), KONO, and similar small conical drippers.

• Eco-Conscious Packaging: 100% organic paper packed in FSC-certified, protective sealed packaging to ensure zero environmental impact and no structural dust or odor contamination.

• Size & capacity - Size small designed for 1-2 cups.

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Ethiopian coffees are often associated with floral aromas, bright citrus, and delicate sweetness, and this washed lot from Refisa is a lovely example of why. There’s something special about a coffee that manages to feel both delicate and expressive, with enough acidity to keep things lively, without overwhelming the softer flavours underneath.

Refisa is a washing station in the Nensebo district of Ethiopia’s West Arsi region, where around 550 smallholder farmers bring their coffee cherries for processing. Working with local farmers, the station gives these coffees the care and infrastructure needed to bring out their best, with each lot handled carefully from harvest through drying.

Once the cherries arrive, they ferment in the shade for 45 to 60 hours before being washed to remove the remaining fruit. The beans are then spread across raised drying beds, where they dry slowly over 7 to 10 days. It’s a more traditional approach to processing, but one that allows the coffee’s natural character to shine through, rather than adding the heavier, fruitier notes you might expect from a natural process.

Grown at around 2,150 metres above sea level, this heirloom-variety coffee benefits from the high-altitude conditions of the Ethiopian highlands. The result is a cup that opens with delicate chamomile florals, followed by a bright grapefruit acidity and a soft milk chocolate sweetness. With a lighter body and balanced acidity, it’s a clean, refreshing coffee that rewards a slower sip. A little floral, a little citrusy, and just sweet enough to bring it all together.

Ethiopian coffees are often associated with floral aromas, bright citrus, and delicate sweetness, and this washed lot from Refisa is a lovely example of why. There’s something special about a coffee that manages to feel both delicate and expressive, with enough acidity to keep things lively, without overwhelming the softer flavours underneath.
Refisa is a washing station in the Nensebo district of Ethiopia’s West Arsi region, where around 550 smallholder farmers bring their coffee cherries for processing. Working with local farmers, the station gives these coffees the care and infrastructure needed to bring out their best, with each lot handled carefully from harvest through drying.
Once the cherries arrive, they ferment in the shade for 45 to 60 hours before being washed to remove the remaining fruit. The beans are then spread across raised drying beds, where they dry slowly over 7 to 10 days. It’s a more traditional approach to processing, but one that allows the coffee’s natural character to shine through, rather than adding the heavier, fruitier notes you might expect from a natural process.
Grown at around 2,150 metres above sea level, this heirloom-variety coffee benefits from the high-altitude conditions of the Ethiopian highlands. The result is a cup that opens with delicate chamomile florals, followed by a bright grapefruit acidity and a soft milk chocolate sweetness. With a lighter body and balanced acidity, it’s a clean, refreshing coffee that rewards a slower sip. A little floral, a little citrusy, and just sweet enough to bring it all together.

Ethiopia Refisa

SIBARIST HYBRID Filter FAST (S)- 25pcs

SIBARIST FLAT2 Filter FAST (S)- 25pcs

Natural coffees can go in all sorts of directions. Some lean into big, tropical fruit flavours, while others develop a deeper, sweeter character. This Parainema from Tres Cascadas in Honduras sits somewhere in between, bringing together the juicy sweetness of blueberry, the crispness of apple, and a comforting hazelnut finish. It’s a more understated take on a natural coffee, where the fruit is present without taking over the whole cup.

Grown in the La Paz region of Honduras at around 1,800 metres above sea level, this coffee comes from the Parainema variety. Originally developed in Central America, Parainema is known for its distinctive character and its ability to produce expressive coffees when grown and processed with care. At this altitude, the cherries develop slowly, giving the beans time to build the sweetness and complexity that make this lot interesting.

For this coffee, the cherries are naturally processed, meaning they’re dried with the fruit still surrounding the beans. As the cherries dry, their sugars and fruit compounds contribute to the coffee’s sweetness and flavour. It’s a process that can bring out bold, fruity characteristics, but the result depends on how carefully the coffee is handled throughout drying. Here, the aim is a more balanced cup, allowing the fruit to complement the coffee rather than overpower it.


In the cup, expect crisp apple sweetness, soft blueberry fruitiness, and a rounded hazelnut finish. The apple keeps things fresh, while the blueberry adds a gentle juiciness, balanced by the familiar, nutty sweetness of hazelnut. With a lighter body and gentle acidity, this is an approachable natural that doesn’t need to shout to make an impression. Sweet, smooth, and quietly fruity, it’s a lovely reminder that sometimes the most interesting coffees are the ones that keep things simple.

Natural coffees can go in all sorts of directions. Some lean into big, tropical fruit flavours, while others develop a deeper, sweeter character. This Parainema from Tres Cascadas in Honduras sits somewhere in between, bringing together the juicy sweetness of blueberry, the crispness of apple, and a comforting hazelnut finish. It’s a more understated take on a natural coffee, where the fruit is present without taking over the whole cup.
Grown in the La Paz region of Honduras at around 1,800 metres above sea level, this coffee comes from the Parainema variety. Originally developed in Central America, Parainema is known for its distinctive character and its ability to produce expressive coffees when grown and processed with care. At this altitude, the cherries develop slowly, giving the beans time to build the sweetness and complexity that make this lot interesting.
For this coffee, the cherries are naturally processed, meaning they’re dried with the fruit still surrounding the beans. As the cherries dry, their sugars and fruit compounds contribute to the coffee’s sweetness and flavour. It’s a process that can bring out bold, fruity characteristics, but the result depends on how carefully the coffee is handled throughout drying. Here, the aim is a more balanced cup, allowing the fruit to complement the coffee rather than overpower it.
In the cup, expect crisp apple sweetness, soft blueberry fruitiness, and a rounded hazelnut finish. The apple keeps things fresh, while the blueberry adds a gentle juiciness, balanced by the familiar, nutty sweetness of hazelnut. With a lighter body and gentle acidity, this is an approachable natural that doesn’t need to shout to make an impression. Sweet, smooth, and quietly fruity, it’s a lovely reminder that sometimes the most interesting coffees are the ones that keep things simple.

Honduras Tres Cascadas

Experience the unique Botanical Eucalyptus Natural Geisha from Finca El Rincón, Colombia. An exotic, experimental processing triumph by Diego Horta.

Diego Horta Colombia Botanical Eucalyptus Geisha Coffee | LOT61

An avant-garde masterpiece pushing the boundaries of experimental processing. Crafted by the visionary Diego Horta at Finca El Rincón, this exceptional lot represents the frontier of modern specialty coffee. By merging the elegant, floral genetics of the Geisha variety with a precise, multi-stage anaerobic fermentation alongside fresh botanical elements, this coffee delivers an entirely unprecedented sensory profile.

Grown in the high-altitude microclimates of Santa María, Huila, Colombia (1,600–1,700 meters above sea level), this Geisha benefits from rich volcanic soils and dramatic day-to-night temperature swings. Producer Diego Horta is renowned for his meticulous, science-forward approach to farming, isolating micro-lots to champion unique processing methodologies.

[The Botanical Process]

This coffee undergoes a highly sophisticated Botanical Anaerobic Natural fermentation process:

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Nosegrind

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