BRAZIL SANTOS SWEET EDITION
Variety: Mundo Novo,Catuai
Processing: Natural
Altitude: 600 – 1200 m
Region/Farm: Cerrado, Mogiana/mix farms
Notes: honey, toffee, brown sugar, milk chocolate, hazelnuts.
Cupping score: 84
Brazil Santos Sweet Edition comes from select plantations located in the Santos region, one of the most famous and appreciated coffee growing areas in Brazil. This special edition is made from the highest quality beans, grown with care and passion by dedicated farmers who respect traditional methods and sustainable practices.
The farm of origin is in a favorable environment, with rich soils and ideal climate for growing Arabica coffee of fine varieties. Handpicking ensures the strict selection of perfectly ripe beans to preserve the authentic aroma and taste. The natural drying process and carefully controlled roasting give this coffee a natural sweetness, with subtle notes of caramel, chocolate and roasted nuts, resulting in a balanced and velvety drink.
Brazil Santos Sweet Edition is not just a coffee, but a sensory experience that reflects the tradition and passion of Brazilian farmers, offering you a moment of relaxation and refinement in every cup.
COLOMBIA EXCELSO PARAMO
Variety: Castillo, Caturra
Processing: Washing
Altitude: 1400 – 1700 m
Region/Farm: Santander/mix farms
Notes: grapefruit, milk chocolate, dried fruit
Cupping score – 84
Columbia Excelso Páramo is a 100% Arabica coffee, grown in the mountainous region of Santander, at altitudes between 1400 and 1700 m. The castillo and Caturra varieties, washed and processed, offer a vibrant and balanced profile with notes of grapefruit, milk chocolate and dried fruit. With a cupping score of 84, it is a versatile and expressive coffee, roasted omni light for clarity and natural sweetness. Inspired by the high, cool areas of the Colombian Páramo, this coffee brings together the tradition of Santander farmers with the elegance of the Andean terroir. The result is a cup with personality: bright yet rounded, where citrus acidity is perfectly balanced by a delicate sweetness and silky body. A coffee that reminds you of the freshness of the mountains and the warmth of a clear morning.
ETHIOPIA SIDAMO GUJI G1
Variety: Heirloom, Mix Variety
Processing: Washing
Altitude: 1800 – 1900 m
Region/Farm: Sidamo, Guji /mix farms
Notes: Dark chocolate, jasmine, orange
Cupping score – 87
Ethiopia Sidamo Guji G1 is a coffee of select origin, classified Grade 1 – the highest quality standard in Ethiopia. Cultivated at altitudes between 1800–1900 m, with washed processing and from heirloom varieties, this coffee offers an exceptional floral and citrus profile, with intense notes of jasmine, orange and dark chocolate. A perfect balance between refinement, clarity and complexity.
The Guji area in the Sidamo region is one of Ethiopia's most prized regions for floral, clean, and complex coffees. On small, scattered farms, the coffee is handpicked and carefully processed by washing, preserving its freshness and aromatic purity. This coffee is an authentic expression of its Ethiopian origins, a tribute to the legendary terroir and traditions of African coffee.
INDONESIA SUMATRA LINTONG G1
Variety: Lintong NiHuta, Sigararutang, Timtim
Processing: Washing
Altitude: 1000 – 1700 m
Region/Farm: Lintong NiHutaLintong NiHuta
Notes: black tea, cedar wood, grapefruit, lemon zest, citrus, floral (geranium)
Cupping score – 85
Indonesia Lintong Nihuta is a high-quality Arabica coffee originating from the Lintong Nihuta region of northern Sumatra, Indonesia, located near Lake Toba. This coffee is renowned for its fertile volcanic soils, high altitude and unique Giling Basah (wet paper) processing, which gives it a distinctive dirty green colour and complex aromas. The nutrient-rich soils, due to volcanic activity, and the altitude of 1,000-1,700 metres above sea level create ideal conditions for growing high-quality Arabica beans.
Processing (Giling Basah): The unique “wet paper” or “semi-processed” method, where the parchment layer is removed after a short initial drying while the beans are still wet.
KENYA AA NYERI
Variety: Arabica
Processing: Washing
Altitude: 1900 – 2300 m
Region/Farm: Nyeri, Mix Farms
Notes: Berries, strawberries, white peach
Cupping score – 86
Kenya AA Nyeri is a single origin 100% Arabica coffee, of superior quality, from the mountain region Nyeri, at high altitudes of 1900–2300 m. Processed washed and classified AA – the highest selection category in Kenya – this coffee offers a vibrant experience with a complex aroma profile of berry, strawberry and peach white. It has a cupping score of 86, with fine citric acidity and a clear sweetness, which makes this origin a reference for specialty coffee lovers.Kenya AA Nyeri is a single origin 100% Arabica coffee, of superior quality, from the mountain region Nyeri, at high altitudes of 1900–2300 m. Processed washed and classified AA – the highest selection category in Kenya – this coffee offers a vibrant experience with a complex aroma profile of berry, strawberry and peach white. It has a cupping score of 86, with fine citric acidity and a clear sweetness, which makes this origin a reference for specialty coffee lovers.
THE SIXT SOUL
CUSTOM BLENDS UPON REQUEST
BREWING SUGGESTIONS
Unlock the full potential of your coffee with these recommended brewing methods, each designed to highlight different aspects of the beans' unique profiles.
Pour Over
Emphasizes clarity and delicate aromatics. Ideal for highlighting nuanced floral and fruity notes. Use a medium-fine grind and a slow, controlled pour for a clean, bright cup.
French Press
Delivers a full-bodied, rich cup with robust flavors and a heavier mouthfeel. Perfect for darker roasts or when you desire intensity. Use a coarse grind and steep for 4 minutes.
Espresso
Intense and concentrated, forming the base for many coffee drinks. Experience deep, bold flavors and a luxurious crema. Requires a very fine grind and precise extraction.
