Coffee Discounts

Experience the elegance of the Amalfi Coast with Tafuri Positano. Part of the exclusive Tafuri Line by Saka Caffè (Torrefazione Tafuri), this 80/20 blend is crafted for those who love the rich, syrupy body of traditional Neapolitan espresso but crave the nuanced fruit and floral notes of modern specialty coffee. The Bridge Between Tradition and Specialty Coffee.

Why choose Tafuri Positano?

Unlike the "Bar Line" which focuses on bold, dark chocolate and low acidity, Positano offers a "Modern Espresso" profile—medium-roasted to preserve the origin characteristics while maintaining the legendary Neapolitan crema that home baristas prize.

Flavor Profile & Tasting Notes

• Tasting Notes: A refined balance of rich dark chocolate and toasted almond.
• Mouthfeel: Exceptionally silky body with a thick, persistent crema.
• Acidity: Crisp and lively, reminiscent of green apple.
• Aroma: Intense and fragrant, featuring floral undertones that set it apart from the classic Saka Bar line.

Farm: El Diviso
Region: Huila, Colombia
Producer: Nestor Lasso
Variety: Bourbon Aji
Process: Advanced Natural
Altitude: 1750 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Strawberry Bubblegum
Flavor: Cherry Candy
Aftertaste: Cherry
Mouthfeel: Round and Syrupy

Processing

Step 1 – Selective Hand Harvesting
Only fully ripe Bourbon Ají cherries are handpicked to ensure maximum sweetness, uniformity, and optimal fermentation.

Step 2 – Initial Oxidation (24 hours)
The whole cherries rest in open-air tanks for 24 hours of controlled oxidation, activating native microorganisms and building the first layer of fruity aromatics.

Step 3 – First Anaerobic Fermentation (48 hours)
The cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, developing deep strawberry, berry, and tropical flavors.

Step 4 – Secondary Anaerobic Fermentation (48 hours)
The cherries are transferred to sealed fermentation bags for another 48 hours. The high-CO₂ environment increases sweetness and berry complexity.

Step 5 – Thermal Conditioning
A controlled thermal shock is applied to stabilize fermentation and preserve berry, cocoa, and sweet aromatics.

Step 6 – Slow Sun Drying (15–20 days)
The cherries are dried on raised beds under solar marquesinas and turned regularly for even drying. This slow process concentrates sugars and enhances the cocoa and berry profile.

Step 7 – Resting & Stabilization (20–30 days)
Once the cherries reach 10–11% moisture, they are stored under controlled conditions to stabilize and allow the flavors to fully develop before milling.

Kenya - Kanjathi AA, Washed, SL28, SL34, Ruiru 11

Producer:  Kanjathi AA
Origin: Kenya, Murang’a
Process: Washed
Variety: SL28, SL34, Ruiru 11
Altitude: 1750 masl
Roasted for: Espresso

Ethiopia - Chelchele Station, Heirloom, Natural

Producer: Chelchele Station
Origin: Ethiopia, Gedeb
Process: Natural
Variety: Heirloom
Altitude: 2000 masl
Roasted for: Filter

Farm: El Proceso Estate
Farmer: Stiven Vargas Rojas
Region: Planadas, Tolima, Colombia
Producer: Jorge Elias Rojas Vásquez
Variety: Chiroso
Process: Washed
Altitude: 2050 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Floral, Stonefruits
Flavor: Apricot, Lemon
Aftertaste: Green Tea-like
Mouthfeel: Silky and Smooth

Processing
This microlot is a typical 2-step-fermentation that we do many times at La Roca processing plant. After finishing each harvest day, they bring the coffee down to the La Roca processing plant in Planadas, float it to remove some of the unripe or undernourished cherries, along with leaves and sticks. The cherries go straight into blue barrels with the lid on for 36 hours, get pulped and undergo another fermentation during 24 hours in mucilage before being fully washed.

After that, the coffee is laid out on drying beds under marquesinas. It’s moved 2–3 times a day to dry evenly, and boom—milled at facility at Desarrolladores de Café. The result? A floral, fruity Chiroso with character.

Origin: Panama
Tasting notes: Granny Smith, Raspberry, Almond, White Flowers
Process: Washed
Varieties: Geisha
Producer: Lerida Estate, Maria Antonella Amoruso

This Geisha is cultivated with passion by producer Maria Antonella Amoruso, nestled between 1800 and 1900 meters above sea level in the magnificent Boquete region, Finca Lerida is one of the oldest and most prestigious coffee plantations in Panama.

This grand cru reveals a very balanced, smooth and clean cup. It is distinguished by a silky texture reminiscent of tea, enhanced by a delicate touch of citric acidity.

In the cup, its lively and floral aromatic profile opens with bright notes of Granny Smith apple and raspberry juice, harmoniously balanced by the sweetness of almond and an elegant bouquet of white flowers.

Farm: La Dinastía
Region: San Adolfo, Huila, Colombia
Producer: Wilder Lazo
Variety: Marageisha
Process: Anaerobic Washed
Altitude: 1480-1550 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Thyme, Lemongrass, Dark fruits
Flavor: Thyme, Blackcurrant, Spice
Aftertaste:  Thyme, Blackcurrant
Mouthfeel: Smooth and berry-juice like

Processing
Coffee cherries underwent a 90-hour anaerobic chilled fermentation. After pulping, the coffee is packed into blue fermentation tanks, which are constantly chilled by spring water that flows through the farm at around 16 °C. This process extends the fermentation to 90 hours without creating funkiness or heavy flavors. The coffee cherries are then washed and dried.

Producer: Miriam Quesada
Origin: Colombia, Huila
Process: Anaerobic Natural 
Variety: Pink Bourbon
Altitude: 1550masl
Roasted for: Filter

Origin: Panama
Tasting notes: Green Tea, Jasmine, Lemon, Apricot, Almond
Process: Washed
Varieties: Geisha
Producer: Bambito Estate, Priscilla Amar de Gonzále

Perched between 1,600 and 1,800 meters above sea level, at the foot of the Barú volcano, Bambito Estate Coffee is a family-run plantation located in the province of Chiriquí, Panama. For over a century, the Amar Gonzalez family has cultivated coffee there with passion. Today, the fourth and fifth generations carry on this legacy, guided by the Kaizen philosophy, a constant quest for improvement and respect for the land.

The farm makes a point of working sustainably, by repurposing coffee by-products and supporting the local community, including a nearby primary school.

It is in this unique place that this Geisha, cleansed of great purity, was born.

In the cup, it reveals notes of green tea, jasmine, lemon, apricot and almond. An elegant and precise coffee, reflecting family expertise and an exceptional Panamanian terroir.

Peru - Jhon Silva, Washed, Caturra

Producer: Jhon Silva
Origin: Peru, Cajamarca
Process: Washed
Variety: Caturra
Altitude: 2000 masl
Roasted for: Filter

Kenya - Ngaratua Estate, Washed, SL28

Producer: Ngaratua Estate AA
Origin: Kenya, Embu
Process: Washed
Variety: SL28
Altitude: 1600masl
Roasted for: Filter