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Lot: Black Condor
Country: Colombia
Region of Origin: Tolima
Producer: Black Condor Project, La Roma
Variety: Caturra and Castillo

Processing: washed

Black Condor is a washed Colombian Arabica with that signature “classic Colombia” profile. Traditional washed processing, popular local varieties, and a clean, recognizable cup character.

The coffee is light and sweet, with notes of citrus, panela, red fruits, and a subtle hint of almond. A versatile lot that pairs well with breakfast, desserts, and pastries — yet is just as enjoyable on its own. Clear, balanced, and not overwhelming — the kind of coffee you simply want to keep drinking.

Drip coffee is a format that originated in Asia and is rapidly gaining popularity. Ideal for those who value convenience: quick, simple, and consistently delicious. Perfect for travel, road trips, or brewing straight into a mug or thermos before heading to work.

Roasted in Montenegro.Packed with nitrogen in Estonia.

The nitrogen atmosphere protects the coffee from contact with oxygen — the main enemy of freshness. It slows down oxidation, preserves aroma, sweetness, and clarity, and helps deliver the cup profile exactly as it was intended at the time of roasting.

Lot: Chocolate do Brazil
Origin: Brazil
Region: Triângulo Mineiro
Producer: Fazenda Pereira
Variety: Mixed Varieties

Process: Natural

The coffee is harvested mechanically using combine harvesters. After harvesting, the cherries are sorted and dried on patios.

We roast this lot exclusively for espresso. The cup is rich and full-bodied, with a velvety chocolate texture and pronounced natural sweetness. Its delicate acidity enhances the overall balance without dominating the profile. Fruity notes of dates, raisins, and dried figs complement a long chocolate finish with hints of caramel and roasted nuts. The result is a rich, comforting espresso that's perfect for everyday drinking. With milk, the coffee retains its distinctive character while becoming even sweeter and creamier.

Fazenda Cruzeiro was founded by Enevaldo Marinho Pereira in 1998. Today, it is part of the Pereira Specialty Coffee Group, which comprises three farms covering more than 280 hectares. The group oversees every stage of production, from raising coffee seedlings to processing the finished coffee.

The Pereira family combines decades of experience with modern technology and a strong commitment to environmental stewardship. Around 40% of the farms' land has been preserved as native Cerrado forest, while continuous improvements in processing techniques allow the family to produce award-winning coffees recognized at both regional and national levels. Today, the second generation of the Pereira family continues to develop the farm, with a strong focus on quality and innovation in specialty coffee production.

Lot: El Jardin
Country of Origin: Colombia
Region: Risaralda
Producer: Jorge Bravo, Jardin de Linares
Variety: Castillo

Processing Method: Washed

After harvest, the cherries are depulped and the coffee undergoes fermentation for 12–16 hours, depending on weather conditions. The coffee is then dried, most often in the sun, although mechanical drying is used during periods of rain. The drying process takes up to two weeks in total. During hulling, the coffee is further sorted, with only the largest and highest-quality beans being selected.

A classic washed Colombian Arabica profile. In the cup, expect vibrant acidity with notes of red berries and citrus. As the coffee cools, flavors reminiscent of orange jelly, milk chocolate mousse, and yellow apple emerge. The sweetness is pronounced, with panela-like characteristics. The body is tea-like, light, and clean.

Don Jorge Emilio Bravo grows coffee on his farm, El Jardin de Linares, located in the municipality of Santa Rosa de Cabal, Risaralda, at the foothills of the Nevado del Ruiz volcano, at elevations between 1,600 and 1,800 meters above sea level. Thanks to the region’s cool climate, where temperatures rarely exceed 22°C, the harvest begins later than in most Colombian coffee-growing regions — typically in November. The Castillo variety expresses a classic Colombian flavor profile with notes of fruit, red berries, and chocolate.

Lot: La Bolsa
Country of Origin: Guatemala
Region: Huehuetenango
Producer: Finca La Bolsa
Variety: Caturra, Bourbon

Processing Method: washed.

A basic lot from Guatemala, processed using the traditional washed method. A juicy coffee with a peach-juice-like texture and flavors of caramel, green apple, and strawberry, complemented by notes of milk chocolate. Acidity is medium.

This coffee is great for everyday: it pairs well with meals, snacks, or desserts. At the same time, it’s an ideal “background” beverage — the kind you can enjoy effortlessly while working at your computer or going about your daily tasks.

Lot: Black Condor
Country: Colombia
Region of Origin: Tolima
Producer: Black Condor Project, La Roma
Variety: Caturra and Castillo

Processing: washed

Panela, Red Fruits, Almond.

Black Condor is a distinctive Colombian Arabica with a delightful, sweet, and juicy flavor profile. It features roasted almond, fruity notes, and a hint of paneer, becoming tea-like as it cools. The acidity is slightly above average, and it offers an excellent balance when used in espresso-based drinks with milk, delivering a strong coffee flavor. The aftertaste reveals delightful hints of caramel, chocolate, and a touch of citrus.

Lot: Abyssinia
Country of Origin: Ethiopia
Region: Guji
Producer: Exchange Trading Cooperative
Variety: local heirloom

Processing Method: natural

A very fresh and easy-to-drink coffee with a fruity and floral aroma. In the cup you’ll find rosehip infusion, juicy red pear, and a pleasant Dian Hong tea aftertaste. The acidity is above medium, yet mature and soft, reminiscent of multifruit juice. The body is silky and fluffy.

Lot: Twins
Country: Ethiopia

The idea for this blend came to us a long time ago, and we’re thrilled to finally share it with you!

It’s made from two Ethiopian lots in equal proportion (50/50): Abyssinia – natural process and Metu – washed process.

Both are excellent representatives of their regions, clearly reflecting their terroir.
The resulting cup is intensely berry-forward, with dominant notes of dark forest berries and resinous hints of blackcurrant leaf. The finish brings in a touch of chocolate liqueur, rounding out the profile with depth and richness.

In milk-based drinks, it’s creamy and very sweet, with notes of blueberry and chocolate — yet the flavor remains bold and expressive.

Americano made with this blend is one of the most striking we’ve tried: rich, sweet, and packed with vibrant berry and chocolate notes.

We roast this blend exclusively for espresso.

Lot: Messier
Origin: Ethiopia
Region: Sidama
Producer: Dukamo Family
Variety: Local Heirloom

Process: Washed

The coffee cherries are hand-picked, carefully sorted, and washed before being depulped. The coffee then undergoes fermentation in open tanks followed by drying.

Messier is a classic washed Ethiopian Arabica with a bright, clean cup profile. Expect floral and citrus notes, complemented by green apple, cranberry, ripe lemon, and milk chocolate. The cup is silky and smooth, with a vibrant, warming malic and fruit-driven acidity.

The Dukamo family's farm and washing station are located in Ethiopia's Sidama region, just 10 km from the town of Daye, surrounded by native forests and indigenous trees, many of which are over 200 years old. The coffee is shade-grown at elevations between 2,100 and 2,210 meters above sea level, allowing the cherries to mature slowly and develop remarkable complexity.

All work on the farm is carried out by local community members under the supervision of the Dukamo family, who have dedicated several generations to producing exceptional coffees and continue the legacy of their parents with passion and care.

Lot: Santos Decaf
Country of Origin: Brazil
Region: different
Producer: different
Variety: Mundo Novo, Bourbon, Catuai

Processing Method: DMC

This coffee is sourced from various farms and regions, with decaffeination taking place at a processing facility in the city of Santos.

The resulting espresso is dense and sweet, with deep notes of chocolate, a cognac-like warmth, and a pleasant caramel-nut finish. In milk-based drinks, the flavor remains distinct, contrasting beautifully with creaminess and making a cappuccino especially rich and expressive.

Lot: Furaha Wachuri
Country of Origin: Kenya
Region: Nyeri
Processing Station: Wachuri Factory
Variety: SL 28, SL 34
Process: Double Washed

The cherries are hand-picked, carefully sorted, and delivered to the Wachuri processing station. After pulping, the coffee undergoes traditional Kenyan fermentation, followed by washing with clean water and slow drying on raised African beds. This processing method helps preserve and fully develop the clean, bright, and distinctive profile of Kenyan coffee.

Furaha Wachuri is a classic Kenyan Arabica with an expressive character. The aroma reveals notes of orange zest, blackcurrant, and florals. On the palate, you’ll find ripe lemon, honey-like sweetness, and a rich rosehip infusion. The finish is long, with pronounced blackcurrant notes. The acidity is juicy and warming, reminiscent of a ripe apple, while the body is mineral, clean, and crisp.

This coffee is exactly why we love Kenyan Arabica: a bright, clean, and distinctive profile where the characteristic notes of berries and citrus, high sweetness, and expressive acidity are easy to recognize. No unnecessary exoticism — just a precise and beautifully balanced cup. Sometimes, these classic lots make the strongest impression because they convey the character of their origin so effortlessly.

Ionoff Roasting stickers are small but recognizable elements of our visual language. About coffee, about flavor, and about our approach to the craft.

You can place them anywhere: on your laptop, thermos, coffee grinder, notebook, or a box of beans.

For those who like their coffee not only in the cup, but all around them.

Lot: Asterope
Country: Peru
Region: Cajamarca
Producers: El Limon, Luis Noriega
Variety: Bourbon and Caturra

Process: natural anaerobic

After harvesting and sorting, the cherries are placed into plastic barrels for fermentation. Following a relatively short anaerobic fermentation, the coffee is dried on raised patios.

A rather calm and delicate anaerobic process. The aroma reveals dried fruits and citrus. In the cup and aftertaste, notes of red Sicilian orange, grapefruit, raspberry, and cane sugar unfold. The acidity is well-developed, with a lactic and malic character. The body is full and rounded, and as the coffee cools, the cup becomes especially well balanced.

A pleasant, fruity everyday coffee. Suitable for all brewing methods except espresso. When brewed in a moka pot, the balance shifts towards a brighter acidity.

Lot: Mulphein
Origin: Ethiopia
Region: Sidama
Producer: Dukamo Family
Variety: Local Heirloom

Process: Natural

This coffee is processed using the traditional natural, or dry, method. After careful hand-picking, the cherries are sorted and spread on raised African beds, where they dry under the sun for 15–20 days. During drying, the cherries are turned regularly to ensure even moisture loss.

A dense, sweet, and expressive coffee. The cup opens with notes of strawberry, delicate watermelon, and plenty of cocoa. The body is silky and full, while the acidity is soft, mature, and gently warming, with subtle lactic characteristics. A classic example of naturally processed Ethiopian Arabica that beautifully expresses the character of its origin.

The Dukamo family's farm and washing station are located in the Sidama region, just 10 km from the town of Daye, surrounded by native forests. Many of the trees are more than 200 years old. Coffee grows under natural shade at elevations of 2,100–2,210 meters above sea level, allowing the cherries to ripen slowly and develop a complex flavor profile.

All work on the farm is carried out by local residents under the supervision of the Dukamo family, who continue the work of previous generations and have been dedicated to producing high-quality coffee for decades.

Lot: Latina Vol.2
Origin: Colombia

Process: Washed & Natural Anaerobic

Central and South America are home to many coffee-producing countries. Arabica from this region shares a common heritage: it was introduced here several centuries ago, and many of the varieties and hybrids cultivated today are characteristic of these countries. This is one of the reasons why Latin American coffees work so well in blends, complementing and enhancing one another's qualities.

The second version of our Latina blend combines two Colombian lots. The first is Black Condor, a traditional washed coffee that forms the foundation of the blend, providing its recognizable character and ensuring a stable, consistent extraction. The second component is Guava Banana, a natural anaerobic coffee that brings vibrancy, adds complexity to the flavor profile, and enhances the cup's natural sweetness.

In espresso, the dominant notes are cherry and cognac. The finish reveals hints of vanilla, mandarin zest, and delicate spice. The cup is syrupy and full-bodied, with a dense texture and a beautiful reddish crema.

In cappuccino, the sweetness becomes even more pronounced, while the coffee character remains vivid and well-defined, allowing the drink to retain its richness even when paired with milk.

Lot: Marfak
Country: Rwanda
Region: Gakenke
Producer: Emmanuel Rusatira
Variety: Red Bourbon

Process: natural anaerobic, sleeping bag

Hand-picked and carefully sorted cherries. Extended anaerobic fermentation followed by slow whole-cherry drying using the sleeping bag technique.

An extraordinary coffee with a distinctive character. The aroma reveals notes of tropical fruits, yogurt, and dried melon. At higher temperatures, the cup opens with banana, apricot, and strawberry flavors. The finish is long and memorable.

As the coffee cools, the sweetness becomes more pronounced: dried apricot notes take the lead, while the overall impression resembles a tropical fruit juice blend. The acidity is bright and tropical in character, with a dense, liqueur-like body.

An ideal coffee for filter brewing. We recommend brewing into a server before pouring into the cup — this allows the aromatic profile to fully раскрыться. One of the sweetest coffees in the Ionoff Roasting lineup.

Producer Emmanuel Rusatira is the founder and owner of Baho Coffee. Since 2016, the company has operated 12 wet mills across Rwanda and has been producing exceptional coffees.

Lot: Hogar
Country: Colombia
Region: Risaralda
Producers:Gabriel Valencia & Ruby Bastidas, Pachamama
Variety: Catimor

Process: Natural Anaerobic

The coffee cherries are carefully harvested and rested in bags for 24 hours, during which the temperature reaches up to 36°C. Fully ripe red cherries undergo double sorting before proceeding to a third selection stage using water. During this thermal shock process, the water temperature is reduced to 16°C. Low-density beans (floaters) rise to the surface and are removed, while the denser beans remain at the bottom. The lot is then inspected once again, and any remaining defective beans are removed by hand.

The coffee is transferred into sealed tanks for anaerobic fermentation, which takes place at a constant temperature of 20°C and lasts approximately 280 hours. The beans are then moved to a two-stage solar drying system. The first stage is carried out at a low temperature with intensive airflow for up to 72 hours, depending on moisture content and weather conditions. The second stage continues at higher temperatures, reaching up to 40°C, and lasts for 2–3 weeks.

Once the moisture content falls below 20%, the coffee is transferred to a mechanical dryer. There, at a constant temperature of 45°C for up to 36 hours, the beans reach a final moisture content below 12% and a water activity level below 0.6. Total fermentation time is approximately 300 hours, while drying takes 3–4 weeks.
The cup offers an expressive bouquet of tropical fruits, with notes of mandarin, papaya, and melon throughout both flavor and aftertaste. At warmer temperatures, wine-like and acetic acidity become particularly pronounced, while the body evokes sherry. As the coffee cools, sweetness intensifies, creating an impression of lemon syrup with pieces of dried papaya and melon.

Gabriel Valencia and Ruby Bastidas moved to the countryside around 15 years ago after retiring and dedicated themselves to coffee farming. As on many Colombian farms, a wide variety of tropical fruits are grown on Pachamama. Sustainability is a core part of the farm’s philosophy: approximately 25% of the land is preserved as tropical forest. This helps maintain biodiversity, protect soil fertility, and provide migration corridors and habitats for birds, reptiles, and mammals.
Pachamama is a traditional Colombian farm with characteristic local architecture, situated on a mountainside just 30 minutes from Pereira. Risaralda is one of the three historic coffee-producing departments that form Colombia’s famous Coffee Axis (Eje Cafetero), one of the country’s most important coffee-growing regions.

Lot: Bokeljski Blend
Country of Origin: Colombia and Brazil

Signature Blend by Ionoff Roasting.
We have long wanted to create a blend whose name would reflect a place, city, geographic landmark, or natural phenomenon connected to Montenegro—the country where our company was founded, where we work, and where we live. It is our tribute of respect and gratitude to the country and its people, something we wish to share and give back.

One of the most beautiful places on Earth is the Bay of Kotor. Our coffee-roasting manufactory is located right here. That is why we decided to name the blend Bokelian.

The blend consists of 70% Colombian Arabica Black Condor, rich in acids and natural sugars. Most locals are not fond of juicy espresso with bright acidity, so we roast this component darker than usual. We bring the beans to a point where the acidity is almost gone, yet the sweetness is still preserved.

The remaining 30% is Brazilian Canilon, a variety of Robusta from Brazil. It is sweeter, more delicate, and cleaner than typical Robustas. It contains less caffeine than Asian or African Robustas, yet still more than Arabica. Canilon provides dense crema and the characteristic strength of the cup—the very qualities that are highly appreciated in espresso by the people of the bay.

Espresso made from the Bokelian Blend is not a compromise or an attempt to appeal to the mass market of Robusta blends. It is our way of offering the pleasure of a familiar, strong cup—yet with high sweetness and expressive aromatics made possible by fresh local roasting and quality varietal components. Despite the deeper roast than we usually apply for espresso, and despite the presence of Canilon, you can still perceive fruity and berry notes in the flavor.

Lot: Pink Borbon Cake
Country of Origin: Colombia
Region: Huila
Producer: San Agustin Coffee Producers
Variety: Pink Bourbon

Processing Method: Fermentation with banana, Honey.

An unusual infused coffee that has gone through several processing stages after harvest.
Hand-picked Pink Bourbon cherries underwent a 48-hour pre-fermentation in plastic bags. After depulping, the coffee was fermented for five days in tanks with dried banana. This was followed by a two-step drying process: first under the sun, then mechanically. At the final stage, the coffee rested in parchment for 30 days.

The result is a beverage with a rich and layered flavor profile, where the main banana note is complemented by milk chocolate, subtle hints of cinnamon and vanilla, and soft toffee caramel. Beyond its complexity, the coffee stands out with a delicate, creamy, buttery texture.

Infused coffee does not fall under the specialty category, as an external flavor was introduced during production. Such lots often spark debate within the professional community. At Ionoff Roasting Co, we believe it is our responsibility to inform customers that this coffee has an infused banana flavor. In our view, this is not an everyday coffee, but one for those seeking something new and extraordinary.

Lot: Rosa Brava
Country of Origin: Colombia
Region: Risaralda
Producer: Cristian Franco, La Maria
Variety: Papayo

Processing Method: washed, infused

This lot was produced using a co-fermentation technique. During processing, various tropical fruits—including pineapple, orange, passion fruit, and others—are added to the fermentation tanks along with rose essence. The coffee is kept in this fermentation substrate for 1–2 days in sealed barrels. Yeast cultures are then introduced, and the process continues for several more days. Finally, the coffee is washed and mechanically dried at low temperatures.

An unusual and memorable infused coffee. The cup evokes rose petal jam, with a sweet, balanced, and highly drinkable profile. Alongside its prominent floral character, the coffee reveals layers of fruit, honey-like sweetness, and subtle notes of vanilla.

Papayo is a relatively rare Arabica variety grown in Colombia. It takes its name from the shape of its cherries, which resemble the papaya fruit. Much like its tropical namesake, Papayo is known for its vibrant and complex flavor profile, featuring pronounced fruit-forward and tropical characteristics.

Lot: Sol Rosado
Country of Origin: Colombia
Region: Huila
Producer: Carlos Plaza, Buenavista
Variety: Pink Bourbon

Processing Method: Natural Anaerobic

After careful harvesting, the ripe red cherries undergo water sorting. During this stage, low-density cherries (floaters) rise to the surface and are removed, while the denser cherries are selected for further processing. The lot then undergoes an additional quality inspection, with any remaining defective cherries removed by hand.

After sorting, the coffee is placed in sealed tanks for anaerobic fermentation, which lasts for five days. The coffee is then moved to patios for drying. During periods of unstable weather or when there is an increased risk of spoilage, mechanical drying is used at temperatures not exceeding 40°C for up to 36 hours.

An exceptionally vibrant and rare coffee. The cup offers notes of cherries in syrup, strawberry jam, dried banana, and sweet berries. The finish is long and lingering, with liqueur-like and pineapple notes. This is one of the most intense and expressive lots in our lineup. As the coffee cools, notes of Isabella grapes and ripe strawberries become especially pronounced. The acidity is wine-like, while the body is dense and liqueur-like. A true explosion of flavor and emotion — an intensely dessert-like coffee.

Carlos Plaza is an innovative coffee producer and experimenter. He continuously develops new and increasingly sophisticated processing methods with carefully controlled microbial activity. His approach includes the use of sealed fermentation tanks equipped with degassing valves, allowing precise control over fermentation dynamics, acidity balance, and the development of distinctive flavor characteristics within the coffee cherries.

Lot: Dark Sailor
Origin: Colombia
Region: Caldas
Producer: Guillermo Alvarez
Variety: Castillo

Process: Washed, Rum Barrel Aged

This coffee is processed using a traditional washed method: hand-sorting of cherries, depulping, and fermentation, the duration of which depends on weather conditions. Cherries harvested on the first day are depulped and fermented for 24 hours. A second batch, harvested the following day, is then added, and after 12 hours the combined lot is washed and sun-dried for approximately one and a half weeks.

After drying, the coffee is sorted by size, with only the largest beans (screen size 14+) selected. An electronic sorting system is used to remove lower-density beans, quakers, and other defects.

The green coffee is then aged for three months in oak barrels that previously held rum. The wood retains aromatic compounds from the spirit, which gradually influence the coffee during storage. To ensure even contact between the beans and the barrel walls, the barrels are rotated daily throughout the aging period.

This is a coffee that is hard to forget. As an espresso, it evokes a shot of aged dark rum — bold, spicy, sweet, and warming. With milk, it becomes even more expressive, as the rum character enhances both sweetness and creaminess. The finish is exceptionally long and lingering. Alongside the rum notes, the cup reveals layers of spice, vanilla, raisin, and prune.

A rare and exclusive lot. Aging green coffee in barrels previously used for spirits is a relatively new approach in coffee processing. A significant portion of these coffees is exported to Asian markets, particularly China. The high price of this lot reflects the lengthy and labor-intensive production process, which takes several months to complete.

Lot: Rosita
Country of Origin: El Salvador
Region: Apaneca–Ilamatepec
Farm: Finca San Francisco
Producer: Andrés Salaverría
Variety: SL28

Processing Method: natural anaerobic fermentation (300 hours)

After fermentation, the coffee is depulped and dried with mucilage using the mounting dry (honey) method.

Rosita is a unique 90+ lot. Coffees of this level account for significantly less than 1% of global annual production. The profile is expressive yet precise — bright, celebratory, and generously emotional. Damask rose dominates the aroma, setting both the tone and the first impression of the cup.

The first sip is an explosion of sweet berries and florals. The body is dense, with a distinctly wine-like character reminiscent of structured Bordeaux wines made from Cabernet Sauvignon and Merlot — layered, viscous, and refined. The finish reveals damson plum jam with notes of hibiscus. Dark chocolate runs quietly through the entire profile, providing structure and balance.

Andrés Salaverría represents the fifth generation of a coffee-producing family with more than 100 years of history in El Salvador. From an early age, he accompanied his father to the farm and became deeply involved in the family business. In 2011, after earning the Ernesto Illy Master’s Degree in Coffee Science and Economics, Andrés returned to El Salvador to focus on the commercial, industrial, and administrative management of the farms, working alongside his father, José Antonio Salaverría, who oversees agricultural operations.

Finca San Francisco, located near La Majada in the Apaneca–Ilamatepec region, is one of the family’s flagship farms.
Rich volcanic soils, full shade cultivation, and meticulous selective harvesting define its quality philosophy. The farm also includes a natural forest reserve donated to El Salvador’s National Forestry Association, along with ongoing community support programs in healthcare and education.

Lot: Intrinsic
Country of Origin: Panama
Region: Dolega
Producer: Creativa Coffee District
Variety: Geisha

Processing Method: natural anaerobic.

After harvesting and sorting, the cherries are placed into plastic bags. Anaerobic fermentation then takes place for 139 hours at temperatures ranging from 14 to 28 °C. After fermentation, the coffee is dried on patios for 580 hours. Once dried, the parchment coffee is stabilized in storage for two months. 

Creativa Coffee District is a young, modern project created by coffee innovators from Panama. The company doesn’t own a farm and doesn’t grow arabica itself. Instead, the team focuses on sourcing the best Geisha harvests and has invested in its own state-of-the-art processing facility. This is not just a wet mill — it is a cutting-edge production site. Creativa Coffee District works exclusively with micro-lots and nano-lots. 

Panamanian Geisha is the new aristocracy of the coffee world. If we draw a parallel with wine, Panamanian Geisha is like sparkling wine made from grapes grown in the French Champagne region. And it’s not just about price. What truly matters is the flavor. 

The profiles of Panamanian Geishas differ significantly from Geishas grown in other countries. All Geishas share certain traits — florality, elegance, and delicate fruitiness. But Panamanian Geisha stands apart because of its tactile qualities: a gentle effervescence and a mineral, sparkling mouthfeel. Combined with a rich aromatic bouquet, these characteristics create a truly unique expression of terroir. 

The aroma of a freshly brewed cup of Intrinsic reveals pastry-like notes with clear accents of lemon and pomelo zest. The first sip brings flavors of citrus peel, white pepper, and an intense burst of florals in the initial finish. As the coffee cools, the experience shifts between light floral and citrus tones, custard, vanilla, and a touch of cardamom. At medium temperatures, the body becomes soft, fluffy, and delicate.

The finish deserves special mention — incredibly long and pleasantly persistent. When fully cooled, the coffee resembles a semi-dry pear cider. 

Intrinsic is not about consumption. It is about experience, emotion, discovery, and the joy of encountering something new.

Name: Eureka Weighing Plate for Precisa Scale
Reference: 02WPS
Material: metal
Weight: 416 g
Dimensions: 184 × 14 × 105 mm

Designed for the Eureka Precisa scale, this metal weighing plate expands the working surface and provides stable support during dosing and espresso preparation. Its solid construction adds stability to the scale while integrating seamlessly into the brewing workflow. A small upgrade that makes everyday coffee preparation more comfortable.

The enlarged weighing surface provides better support for portafilters during dosing and espresso preparation, making daily workflow more convenient and stable.

Its solid metal construction adds weight and stability to the scale, helping to minimize movement during use. The plate is finished with a laser-engraved Eureka logo and integrates seamlessly with the Precisa scale.

A simple accessory that improves comfort, stability, and precision during coffee preparation.

Name: Eureka Precisa
Reference: 02SCALE
Maximum capacity: 2000 g
Accuracy: 0.1 g
Built-in timer, maximum count-up time: 10 minutes
Tare function
LCD display
USB rechargeable battery
Metal platform
Dimensions: 105 × 105 × 16 mm

Eureka Precisa is a compact digital coffee scale designed for precise brewing.

Accurate measurement is one of the key factors behind consistent results in both espresso and filter coffee. The Precisa allows you to control the amount of coffee and water at every stage of the brewing process.

The scale features a built-in timer, tare function, and fast response time, making it particularly useful for espresso preparation and pour-over brewing.

With a maximum capacity of 2000 g, it is suitable for both home use and professional coffee bars. The metal platform provides stability and durability for everyday use, while the compact dimensions of just 105 × 105 × 16 mm make it ideal even when workspace is limited.

Powered by a rechargeable USB battery, the Eureka Precisa is always ready to use without the need for frequent battery replacements.

Name: Baby Hand Grinder
Manufacturer: Eureka
Country of origin: Italy
Model: 02BAAND
Burr: conical burr, 48 mm in diameter, hardened steel
Grind adjustment: Stepped, top-mounted
Container capacity: 40 g
Body material: Anodized aluminum
Container material: Glass
Dimensions (overall): 200 × 56 × 80 mm
Weight: 760 g

A compact manual coffee grinder designed for everyday use and travel. Suitable for all major brewing methods — from espresso to filter coffee.

The top-mounted adjustment system makes it quick and easy to change grind size with precision. The slim body and signature flared container shape provide a comfortable grip, while the thoughtfully designed crank geometry reduces grinding effort.

Minimal coffee retention inside the grinder helps preserve cup clarity and allows you to switch between different coffees without unwanted flavor carryover.

Easy transfer of ground coffee and compatibility with Eureka portafilter accessories make espresso preparation cleaner and more efficient, with less waste and mess.

A minimalist tool for those who enjoy every step of coffee making — from bean to cup.

Name: Baby Hand Grinder Walnut & Glass
Manufacturer: Eureka
Country of Origin: Italy
Model: 02BAWLN
Burrs: Conical, 48 mm diameter, hardened steel
Grind Adjustment: Stepped, top-mounted
Container Capacity: 40 g
Body Material: Walnut wood
Container Material: Glass
Dimensions (overall): 200 × 56 × 80 mm
Weight: 760 g

A compact manual coffee grinder designed for everyday use and travel. Suitable for all major brewing methods — from espresso to filter coffee.

The top-mounted adjustment system makes it quick and easy to change grind size with precision. The slim body and ergonomic shape provide a comfortable grip, while the carefully designed crank arm minimizes grinding effort and makes daily use enjoyable.

Minimal coffee retention inside the grinder helps preserve cup clarity and allows you to switch between different coffees without unwanted flavor carryover.

Transferring coffee from the container to the grinding chamber is simple and intuitive. Compatibility with Eureka portafilter accessories makes espresso preparation cleaner and more efficient, with less waste and mess.

The combination of walnut wood and glass gives the Baby a warm, timeless character that feels as good in the hand as it looks on the brew bar.

A minimalist tool for those who enjoy every step of coffee making — from bean to cup.

Name: Eureka Mignon Filtro Silent
Manufacturer: Eureka
Country of Origin: Italy
Model: Mignon Filtro Silent
Burrs: 50 mm flat FILTRO PRO burrs, hardened steel
Grind Adjustment: Stepless micrometric adjustment
Grinding Capacity: 1.5–2.1 g/s (filter)
Bean Hopper Capacity: 300 g
Body Material: Metal
Dimensions (W × D × H): 120 × 190 × 350 mm
Weight: 5.6 kg

The Eureka Mignon Filtro Silent is an electric coffee grinder designed specifically for filter coffee brewing. Equipped with 50 mm FILTRO PRO flat burrs featuring a geometry optimized for brew methods, it delivers fast, consistent grinding and exceptional cup clarity.

The grinder features Eureka's patented stepless micrometric grind adjustment system, allowing precise grind settings for V60, Chemex, Kalita Wave, AeroPress, French Press, and other manual brewing methods. The oversized adjustment dial makes fine-tuning quick, intuitive, and highly accurate.

Silent Technology reduces grinding noise by approximately 20 dB compared to conventional grinders. Combined with an anti-vibration system, it provides a noticeably quieter grinding experience without compromising performance.

The grinder comes with Eureka's 80 g Hand Brew Cup, thoughtfully designed to make collecting and transferring ground coffee clean and effortless. Its ergonomic shape and soft rubber base allow you to pour coffee directly into a V60, Chemex, AeroPress, or other manual brewing device with maximum convenience.

The ACE (Anti-Clumps & Electrostaticity) system minimizes clumping and static electricity, ensuring a more even distribution of ground coffee while reducing mess and waste.
The burr carrier is engineered for easy maintenance: access to the burrs requires removing just 9 screws, allowing for quick cleaning or burr replacement without unnecessary downtime.

The Eureka Mignon Filtro Silent is an excellent choice for home brewers looking for professional grinding quality, exceptionally quiet operation, and outstanding precision for every filter coffee recipe.

Name: Eureka Mignon Bravo
Manufacturer: Eureka
Country of Origin: Italy
Model: Mignon Bravo
Burrs: Flat burrs, 50 mm, hardened steel
Grind Adjustment: Stepless micrometric adjustment
Grinding Capacity: 0.9–1.5 g/s (espresso), 1.5–2.1 g/s (brew)
Power: 310 W
Bean Hopper Capacity: 300 g
Body Material: Metal
Dimensions (W × D × H): 120 × 180 × 350 mm
Weight: 5.6 kg

The Eureka Mignon Bravo is a compact electric coffee grinder designed for home use, combining professional grinding precision with simple, intuitive operation. It is equally well suited for both espresso and filter brewing methods.

The grinder features 50 mm flat hardened steel burrs and Eureka's patented stepless micrometric grind adjustment system. This allows for extremely precise grind settings tailored to different coffees and brewing recipes, while the burrs can be serviced without losing the selected grind setting.

The touch display lets you program two timed doses, adjust the grinding time, and switch to continuous grinding mode. The Extra Dose function makes it easy to add a little more coffee whenever fine-tuning the dose.

The ACE (Anti-Clumps & Electrostaticity) system minimizes clumping and static electricity, ensuring a cleaner, more even distribution of ground coffee. A sturdy metal portafilter fork securely holds the portafilter during grinding, making everyday espresso preparation more convenient.

The burr carrier has been designed for easy maintenance: access to the burrs requires removing just 9 screws, allowing for quick cleaning or burr replacement.

The Eureka Mignon Bravo is an excellent choice for anyone looking for professional grinding performance, reliability, and everyday convenience in a compact home grinder.

Price — from €1,450

Specifications

• Model: Oscar
• Body: Stainless steel + ABS
• Width: 300 mm
• Depth: 408 mm
• Height: 400 mm
• Weight: 13 kg
• Power: 1200 W

Nuova Simonelli Oscar is a home espresso machine designed for those who want to prepare high-quality espresso every day.

Oscar features high-quality components, including a professional portafilter holder, a thermally controlled dispensing group, and a powerful steam wand.

With its compact size and stainless steel body, Oscar is an excellent choice for small spaces — from a home kitchen to an office. It allows you to enjoy high-quality coffee wherever you choose to use it.

To learn more about available configurations and delivery times, contact our manager.