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Rare Gem Tasting Pack
  • Rare Gem Tasting Pack
  • Rare Gem Tasting Pack
  • Rare Gem Tasting Pack
  • Rare Gem Tasting Pack
  • Rare Gem Tasting Pack
Rare Gem Tasting Pack

Rare Gem Tasting Pack

Four exceptional coffees. Four brilliant producers.

Lychee, Lemon Myrtle, Jasmine, Lemongrass

What's included:
China: Olina Cai, Blue Iris, Project One Light, Catimor [100g]
Colombia: Edwin Norena, Santurio Project, Wush Wush [100g]
Colombia: Nestor Lasso, AJI Bourbon [100g]
Colombia: Adrian Lasso, Pink Bourbon [100g]
Method Different Anaerobic Processing
Varietal Catimor, Wush Wush, AJI Bourbon, Pink Bourbon
R.Profile Omni – works beautifully as filter or espresso, and fun in milk too
$79.00
Next Roast: September 01, 2025
Enjoy free delivery on all orders over $69
Small Lots, Big Flavours

Four coffees. Four brilliant producers.
Edwin Norena, Olina Cai, Nestor Lasso & Adrian Lasso.

These are rare, micro-lots we’re genuinely excited to share.

Each coffee in this bundle is a little masterpiece—cultivated for its unique character, flavour, and the story it carries. 

Whether you’re gifting it or treating yourself, this thoughtful pack is sourced to charm even the pickiest of coffee palates.

What's included:
China: Olina Cai, Blue Iris, Project One Light, Catimor [100g]
Anaerobic Honey 
Juicy & refreshing. A delightful balance of blueberry acidity, honey sweetness, and a refreshing lychee and peach oolong tea finish. An innovative Chinese female farmer’s take on the potential of Yunnan coffee.


Colombia: Edwin Norena, Santurio Project, Wush Wush [100g]
Anaerobic Natural
Bright citrus and soft florals up front, with a hint of mint and warm spice lingering at the end. This cup captures the signature florals that make Wush Wush so special.

Colombia: Nestor Lasso, AJI Bourbon [100g]
Extended Anaerobic Washed with Mosto
Big and bold. Different layers of botantical sweetness from hot to cold. Lemongrass, strawberry, jasmine. A great example of a young farmer’s experimental approach to fermentation, making the coffee shine even more.

Colombia: Adrian Lasso, Pink Bourbon [100g]
60-Hour Anaerobic Washed with Lactic Acid Bacteria
A delicate cup. Filled with warm spices and sweet tropical floral and fruit notes. A different profile to his brother Nestor Lasso—more comforting, with a juicy texture.
Processing Method

China: Olina Cai, Blue Iris, Project One Light, Catimor
Anaerobic Honey

Grown at 1,300–1,500m in Mangshi, Dehong, ripe cherries are fermented in sealed tanks with controlled temperature and humidity, then sun-dried for two weeks.


Colombia: Edwin Norena, Santurio Project, Wush Wush
Anaerobic Natural

Cherries are picked at 23–24° Brix, soaked for 2 hours, then anaerobically fermented for 16 hours. They're sun-dried on raised beds for 22–24 days until reaching 10.5% humidity before export. 

Colombia: Nestor Lasso, AJI Bourbon
Extended Anaerobic Washed with Mosto

This coffee goes through a unique and carefully controlled process to bring out its complex flavours. First, the cherries are left to oxidise for 24 hours, then fermented for another 24 hours with Mosto – a juice made from fermented coffee cherries that helps boost fermentation and bring out more depth.

After that, the cherries are de-pulped and go through a second round of fermentation for 60 hours in sealed bags. Once that’s done, they’re given a temperature shock – first in hot water (50°C), then cold (20°C) – to lock in flavour.

Drying is done quickly in a dehumidifier over 7 hours, until the moisture level drops to 11%. Finally, the coffee is rested to let the flavours settle and stabilise before it’s ready to be shipped.


Colombia: Adrian Lasso, Pink Bourbon
60-Hour Anaerobic Washed with Lactic Acid Bacteria

This coffee undergoes a carefully controlled process to bring out its clean and refined character.

The cherries are first oxidised for 24 hours, then de-pulped and sealed for a 60-hour fermentation with Lactic Acid Bacteria (LAB) — a step that adds creaminess and a more polished flavour profile.

After fermentation, the coffee is given a temperature shock: first with hot water (50°C), then cold (20°C) to help lock in flavour.

It’s then gently dried in a dehumidifier for 36–40 hours until it reaches 11% moisture. Finally, it’s rested for a week to stabilise and round out the flavour.
More Flavour Info

• China: Olina Cai, Blue Iris, Project One Light, Catimor
Anaerobic Honey

Juicy & refreshing. A delightful balance of blueberry acidity, honey sweetness, and a refreshing lychee and peach oolong tea finish. An innovative Chinese female farmer’s take on the potential of Yunnan coffee.


• Colombia: Edwin Norena, Santurio Project, Wush Wush
Anaerobic Natural

Bright citrus and soft florals up front, with a hint of mint and warm spice lingering at the end. This cup captures the signature florals that make Wush Wush so special.

• Colombia: Nestor Lasso, AJI Bourbon
Extended Anaerobic Washed with Mosto

Big and bold. Different layers of botantical sweetness from hot to cold. Lemongrass, strawberry, jasmine. A great example of a young farmer’s experimental approach to fermentation, making the coffee shine even more.

• Colombia: Adrian Lasso, Pink Bourbon
60-Hour Anaerobic Washed with Lactic Acid Bacteria

A delicate cup. Filled with warm spices and sweet tropical floral and fruit notes. A different profile to his brother Nestor Lasso—more comforting, with a juicy texture.
Brew Guide

Please see individual product pages for detailed brew guides.
Roasting Profile

Please see individual product pages for detailed roast profiles.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

For Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
Perhaps a bit more