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Naivo Cafe - Craft Coffee Roasters

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From the world-famous coffee region of tarrazú in costa rica comes la pastora – a balanced coffee with citrus acidity and a beautiful body carrying notes of cocoa nibs and melons with a grapy finish. La pastora is a branded coffee that is solely produced by coopetarrazú r.L. The cooperative prides itself on a focused set of commitments to sustainability, protection and improvement of the environment, high-quality products/services and improving the quality of life of its members and the associated community.

La pastora (costa rica)

Sweet, sweet, sweetness all the way! Isn’t it a coffee lover’s dream to brew a cup that gives pleasant sweetness with sparkling acidity? That’s what you get in this exciting honey processed microlot from mr. Ashok patre’s ratnagiri estate. Following a heady aroma and a gentle hit of sweetness on the palate is a memorable, slightly tangy finish. With a light-to-medium roasted filter profile, we’ve tailored this coffee to produce magic across a variety of brewing methods. We recommend brewing it in v60 pourover, aeropress, kalita wave, origami or clever dripper. But hey, don’t ever limit yourself to anything we say. Go ahead and experiment! If you love taking your coffee black, you can’t go wrong with this lot. Process: the honey process involves washing off the outer skin of the coffee fruit and drying the mucilage-covered beans in a shaded environment. This allows for the beans to imbibe those gorgeous sugars from the surrounding fruit enhancing their sweet profile. Drying in shade allows to control the pace of drying which enables the grower to monitor sugar content and end the process at the desired level.

Ratnagiri Honey (India)

An overcast day, a reminiscent mood and a bottomless cup of india’s famed monsoon malabar. Our handpicked lots of monsooned coffee are procured from aspinwall – one of the best and largest producers of monsoon malabar in the modern world. Experiment with your brewing and look out for a unique bitter dark chocolate flavor in this cup that complements its earthy and mellow characteristics.

Monsoon malabar aa (india)

Colombia is the third-largest producer of coffee in the world and the largest producer of washed Arabica. Colombia Supremo refers to the largest size of beans from Colombia. Supremo is a screen size of 17 or 18. This lot was decaffeinated using the advanced CO2 method ensuring no compromise in the rich and balanced flavor of Supremo beans.

Supremo Decaf (Colombia)

Our international coffee day 2021 special release reveals the plenitude of the flavor potential in coffee. An underlying note of pears complemented by vanilla and a floral hint of honeysuckle display the unique results brought about by the watermelon fermentation process. The cup is balanced with medium acidity and body and is ideal to brew with all pourover devices, aeropress, moka pot and cold brew. Process: once cherries are picked and rinsed as usual, they are sealed in fermentation tanks in which very low oxygen levels are maintained (anaerobic fermentation). The cherries are sealed in the tanks along with watermelon fruit with their juices squeezed out. Fermentation takes place for 72 hours and after the ideal ph value and sugar content is attained, the cherries are removed and dried in the sun on raised drying beds. Drying takes place under controlled shade which allows the producer to control moisture and microorganism activity. After 2 days of drying in approximately 75% sunlight, the shade is eliminated to speed up drying until the final moisture content is attained. The dried cherries are then rested for a certain period of time before being shipped off for hulling.

Kudiraipanjan Watermelon Naturals (India)

The first phrase that graced the lips of our q-grader when she analyzed this coffee was – “bold and beautiful.” by pushing this roast into medium dark territory, we get a lovely plethora of dark chocolate notes harmoniously dancing with nutty aromas and a rounded cedar finish. It is ideal for espresso brewing but is sure to be a favourite for moka pot enthusiasts and cold brew fanatics who experiment with cocktails and other brave concoctions. With excellent body and good solubility, espresso-brewing should be a breeze for professional and home-baristas alike. But hey, we’re not limiting this lot to 9-bar geeks alone. If you love surprises as much as we do, go ahead and try it in a kalita or an aeropress! This coffee comes from attikan estate – a farm passionately nurtured over decades and proudly managed and pushed to new heights by current generation coffee producers appadurai sriram and his wife hamsini. Attikan or the ‘white hill’ is eternally soaked with mist giving the coffee a unique taste profile. The farm is situated at the highest altitude where coffee is cultivated in south india . Being flanked by a reserve forest, the wilderness helps attikan maintain its pristine nature with no electricity or mobile connectivity

Attikan White Mist

With a delicate combination of silky texture, bright citrus notes and hints of honeydew melons and golden raisins, this coffee yields a very memorable cup. We’ve carefully tailored the ideal filter roast profile for this coffee that particularly helps it shine in pourover and aeropress brewing. Grown and nurtured in the 50-acre imo (organic) certified vontekad division of ms estate, balanoor plantations, we are delighted to mention that this lot reflects the relentless hard work and passion of mr. Ashok kuriyan and his son rohan. Being very old friends of ours, we’ve always enjoyed visiting their farms, working with them and roasting their delightful coffees.

Balanoor Vontekad (India)

This washed lot from finca el salto in boquete, panama has a smooth and creamy body, a nutty aftertaste and delicate honey aroma. It finishes with a confectionary-like nougat taste that will leave you smacking your lips and reaching out for another cup. Coffees from panama are known for their gourmet flavors which are induced in the coffee by the rich and fertile soil that is prevalent here. The region of boquete is home to some of the most unique coffees in the world and the residents of the region take great pride in this fact.

Finca El Salto (Panama)

Petrichor is our go-to blend to accompany a long, engrossing novel on a grey, rainy day. This blend is a love affair between costa rican and indian coffees and has a mellow earthy flavor complemented by subtler notes of dry fruits. John fogerty of creedence clearwater revival asked us, “have you ever seen the rain?” But we want to ask you, “have you ever smelt the rain?” here’s your chance to do so in a warm (or cold) cup o’ joe.

Petrichor

Sweet plum notes combined with hints of green apple and a bittersweet walnut finish sends this coffee to the top of our espresso podium. This lot was sourced from an exclusive 5-acre block in harley estate called hasiru.Cool. The cherries were selectively harvested when they were red and ripe ensuring high sugar content. Following washing and partial pulping, the beans with surrounding mucilage were dried under shade on raised beds. Red honey coffees are dried slower with more shade than regular honey coffees allowing for more potential flavor to be imbibed into the beans before they are hulled and sent of to roasteries. We recommend this coffee for all espresso-based drinks (black and with milk), moka pot, french press and cold brew.

Harley Red Honey

This experimental lot from kudiraipanjan estate in the servarayan hills yields a jammy, creamy cup with notes of honeyed melons and green apple. A quick, clean finish ends with hints of freshly picked, sweet raspberries. The lactic fermentation process creates an environment allowing for the growth of lactic acid bacteria. The process takes place under anaerobic conditions (reduced oxygen environment) with the continuous scrutiny of sugar levels, oxygen and ph. The bacteria generate lactic acid that influences the flavor profile of the coffee. Following this process, the coffee is cleaned and dried under shade with the drying controlled until the desirable moisture level is achieved.

Kudiraipanjan lactic honey (india)

We picked up this lot with the sole selection 9 varietal given the fact that badnekhan estate was the original plantation at which this varietal was grown in india. The cup gives out amazing aromatic spice notes of clove with a cedar flavor and a bittersweet chocolate finish making it an extremely versatile coffee. Selection 9 from badnekhan has maintained its pure identify and this lot is a great way to experience the characteristic features of this varietal.

Badnekhan Selection 9 (India)

This blend is a mindfully designed amalgamation of Brazilian Naturals and Indian high-grown Arabicas that yields a bright and creamy cup with nutty, sweet melon aromas and flavours. Epiphany is dedicated to the creative principle of the human mind that fuelled the evolution of coffee.

Epiphany

Sitio mae da providencia is the farm of edenilson carvalho located in caldas, sul de minas in brazil. This special microlot is a naturals processed lot which is sca top rated and was produced only in a small quantity. Naturals lots from brazil are known to display a number of unique expressive flavors that are different from the flavors of naturals from other regions in the world. They are balanced in acidity and bring rich and heavy body/texture to the cup. The cup has a creamy texture with bright notes of concord grape complemented with a ripe tomato like finish. It is omni-roasted to shine across filter and brewing methods and is one of the most flavor-intense, extraordinary and unique coffees we have experienced.

Sitio mae da providencia (brazil)

From burka estate in the arusha region of northeast tanzania comes this elegant floral coffee with a rosehip-like acidity and a gentle green tea aftertaste. The green tea notes are enhanced in the finish leaving a lingering herbal sweetness typically found in roselle hibiscus tea on your palette.

Burka Estate (Tanzania)

A sweet and round-bodied delight with lingering notes of mandarin, grapes and pecan nuts. This omni-roast brings great body and sweetness to an espresso while also holding great potential in filter brews with its scrumptious mixture of fruity and chocolate flavors. Colombia grows the largest volume of washed arabicas in the world and the country in general holds a great reputation globally. But we didn’t settle for just any colombian coffee. The hacienda la claudina is a highly reputed plantation located around 100km from medellín. We picked this washed lot as the best after roasting and cupping a number of different lots from across the region (of various grades with different post-harvest processing).

Hacienda La Claudina (Colombia)

The coffee from finca san ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other central american coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups.

Finca San Ramon (Nicaragua)

This lot comes from one of the pioneers of pulp sun dried coffees in india – kalledevarapura estate. Rounded in acidity with an aroma of dried fruits, the cup has a broad spectrum of plum-like flavors and finishes with subtle hints of anise making this a very memorable coffee. The pulp sun drying process involves washing off the skin of the coffee cherry along with a large part of the fruit and leaving on a few layers of mucilage. The beans with the surrounding mucilage are then sun-dried until the perfect moisture level is attained. This process yields a complex coffee that with our roast profile adapts its flavors to both espresso and manual brewing methods.

Kalledevarapura Psd (india)

Treat yourself to a juicy cup of coffee that exhibits a very scrumptious but balanced malic acidity which is tuned to perfection by our espresso roast profile. The rich body in this cup is enhanced by flavors of apricot, black currant and maple syrup. The black honey process used at moganad estate involved triple-rinsing and dry fermentation for 24 hours following which the coffee was slow-dried under ample amounts of shade for 18 days. The drying process was done leaving on a large part of the mucilage on the coffee beans which allowed them to imbibe a number of complex flavors from the coffee fruit

Moganad Black Honey (india)

This fascinating special prepared washed lot from biccode estate holds a number of pleasantly fruity expressions together in the cup, which is generally rare for a washed coffee. The catimor varietal has long been favoured by several farmers in india and southeast asia for its hardy, disease-resistant and high-yielding nature. It also presents excellent flavours in the cup, crisp acidity and a very pleasing sweet, aftertaste. With notes of grilled pineapple, lemon and a hint of hazelnut, this lot is a flavor bomb that will explode into a dancing fusion of delectable ripe expressions in your cup.

Biccode washed catimor (india)

Sophisticated biochemistry aside, what is so special about anaerobic fermented coffees? They invariably give us precise flavour profiles that are immediately identifiable by both aroma and taste. This lot from gowri estate was produced by selectively harvesting cherries at a time when they were known to give maximum sweetness. They were rinsed with fresh spring water, further sorted by hand, rinsed again and then put aside to ferment anaerobically (in an environment of reduced oxygen) for 24 hours. They were then slow-dried on raised beds for 21 days allowing the beans to retain all of their potential sweetness. This coffee is an explosion of fruit flavors and gives notes of mango, guava and cashew.