Graded by the Specialty Coffee Association (SCA), it refers to coffee scoring 80+ points on a 100-point scale. This certification guarantees exceptional quality, complex flavors, and ethical sourcing, allowing farmers to earn a significant premium for their high-quality harvests.

Notes like"chocolate" or "berry" are not artificially added.
Our roasters perform a tasting process called "cupping" to identify these flavors, which are naturally present in the coffee bean. Think of them as "this coffee reminds us of..." based on its origin, variety, and
roast profile.

Light roasts are roasted for less time, preserving the bean's inherent sweetness and unique origin characteristics. Dark roasts are roasted longer and at higher temperatures, producing a denser body and more bitter, classic roast flavors. We typically roast light to medium to highlight the bean's natural profile.

Not exactly. While the roast level itself doesn't create more caffeine, darker beans are less dense. If you measure your coffee by weight (as recommended), you will use more dark-roasted beans, potentially resulting in a cup with slightly more caffeine compared to a light roast measured the same way.

Lebanese coffee is a black, strong coffee, often sweetened and sometimes scented with cardamom. It's brewed slowly in a pot called a rakweh by bringing the coffee, water to a frothy boil three times, creating a thick sediment and a characteristic foam on top. It's deeply woven into the culture as a sign of welcome.

Kahweh baida , or "white coffee," is caffeine-free. It is a calming drink made of boiling water scented with orange blossom water and optional sugar. It's often enjoyed as a sedative or to aid digestion after a meal.