KillBean
ON Sale
From 2000–2200m at Jurutungo Farm, Nintai applies Hachi’s Symbiotic Process.
A washed Gesha is pulped and then submerged in “mosto” — the active fermentation liquor from a Natural Gesha. This allows the washed coffee to absorb esters, volatiles, and floral precursors from the donor while preserving its structural clarity. After 36 hours in this controlled medium, the coffee is gently washed and dried slowly in a dark-room dehumidification chamber, resulting in florals and fruit depth rarely seen in washed lots.
Flavour Notes:
Bergamot
Peach
Rose Tea
Red Berries
From the wild forests of Gedeb Banko (2050–2280m), this washed lot comes from coffee trees growing in a completely natural ecosystem — untouched soil, deep root networks and dense native shade.
In this environment, cherries mature slowly and evenly, developing high density and refined acidity.
Daniel Mengistu’s team hand-sorts only fully ripe cherries before a controlled dual-stage washed fermentation. Slow raised-bed drying preserves the forest’s clarity and floral structure.
Expect a cup that captures the purity of its origin: bright, layered and remarkably clean.
Flavour Notes
Lime
Chrysanthemum
Berry
Buddha’s Hand
White Peach
Honey
Brazil Cup of Excellence Champion: Fazenda Agua Limpa
Pre-Order Dispatch before March 15th.
We are incredibly excited to present the 2025 Brazil Cup of Excellence (COE) champion – Fazenda Agua Limpa! This exceptional coffee achieved a remarkable score of 91.37, securing the #1 spot in the Washed and Honey category.
Grown in the renowned Cerrado Mineiro region by producer Marcelo Assis Nogueira, this Arara variety underwent a meticulous honey process. The result is a cup of extreme sweetness, complex fruit juice notes, and a clean, solid body. This is not just a coffee; it's a testament to dedication and the pinnacle of Brazilian specialty coffee.
Exceptional, pristine, and layered — the highest honour from the 2025 Brazil COE auction.
Flavour Notes:
Brown Sugar
Yellow Plum
Grape
Apple
Cranberry
Floral
Pick by us
Truly accessible specialty micro-lot subscription
A curated coffee experience.
One coffee. Every month.
Selected and roasted by KillBean.
A rotating selection of curated microlot coffees, freshly roasted every month with free P+P.
May-June coffee .
Finca El Alisa Typica Mejorado
This lot from El Alisa is delicate yet expressive — opening with soft florals, followed by ripe peach sweetness and a clean grapefruit-like citrus finish.
Bright, elegant and highly approachable.
Flavour Notes
Floral
Peach
Grapefruit
Panama • Lerida Estate
Lot 0400 — Washed Geisha
From Alto Quiel at 1500m, Lerida is one of Panama’s most historic estates, surrounded by preserved forest and rich biodiversity.
This washed Geisha shows exactly why Lerida remains a benchmark — clarity, balance, and effortless elegance.
In the cup, it opens with soft jasmine florals, followed by bright tangerine acidity and a clean lemon finish.
Refined, transparent, and quietly expressive — a coffee that doesn’t need to shout.
Produced by Andres Torres at 1682m, this Red Geisha Natural from Santa Teresa is one of the most vibrant Peruvian coffees we’ve tasted this season.
The cup is bright and expressive, showing vivid citrus acidity layered with ripe strawberry sweetness and a juicy, transparent texture throughout.
Clean, energetic and highly drinkable — while still carrying the floral elegance expected from Geisha.
A more playful and fruit-forward expression of Peru.
Flavour Notes
Citrus
Strawberry
Bright juicy texture
Produced by Leonidas Jaramillo at 1720m, this Typica Mejorado Natural showcases the elegant and transparent profile that has made Ecuadorian coffees increasingly exciting in recent years.
Typica Mejorado is often recognised for its floral complexity and refined acidity, carrying a profile that sits somewhere between classic Typica structure and the aromatic elegance associated with Geisha.
This lot from El Alisa is delicate yet expressive — opening with soft florals, followed by ripe peach sweetness and a clean grapefruit-like citrus finish.
Bright, elegant and highly approachable.
Flavour Notes
Floral
Peach
Grapefruit
Ranked 2nd place in the TOH Experimental Category, this lot comes from Buku Abel in Ethiopia’s Sidama region, grown between 2100–2300m among dense forest landscapes and rich volcanic soils.
TOH — Taste of Harvest — is one of East Africa’s most important coffee competitions, focused on showcasing the highest quality coffees across the continent.
This experimental lot reflects exactly that spirit: precision, intensity and originality.
Processed as an Anaerobic Natural, fully ripe cherries undergo a seven-day sealed anaerobic fermentation before slow drying on raised African beds.
The result is expressive and layered, while still maintaining structure and clarity.
In the cup, it opens with deep red florals and jammy sweetness, followed by apple cider-like acidity and dense berry fruit character.
Flavour Notes
Red Floral
Jammy
Apple Cider
Berries
A competition-level Ethiopia with remarkable aromatic intensity and complexity.
Available at killbean.co.uk
#killbean #ethiopiancoffee #sidama #anaerobicnatural #toh #tasteofharvest #specialtycoffee #filtercoffee #thirdwavecoffee #londoncoffee
Hachi Project - China Yunnan
Fēngxù, meaning “Autumn Narrative,” evokes the quiet composure of late-season light — gentle sweetness unfolding through layers of warmth, dried fruit, and soft florals. It is a coffee shaped by stillness, structure, and depth rather than intensity.
Grown at The Nest Estate in Yunnan (1450–1600m), this selection from the Hachi Project features the distinctive Syrina variety and utilises the structured Cascade Fermentation process — a multi-stage system designed to extend metabolic continuity across fermentation phases.
Instead of treating fermentation as a single transformation, Cascade Fermentation carries forward active microbial environments between stages, allowing aromatic compounds to evolve progressively. This results in a cup with deeper integration of fruit sweetness, enhanced floral clarity, and a composed structural balance while maintaining remarkable cleanliness.
Quiet, layered, and enduring — a contemplative expression of Yunnan’s precision-driven processing philosophy.
Flavour Notes
Apple
Dried Fig
Honey
Grape
Vanilla
Floral
Step into a blooming garden of flavor with Fánhuā. Its name, meaning "A Profusion of Flowers," perfectly captures the intricate, multi-layered aromatic profile of this exceptional selection.
Grown at The Nest estate in Yunnan at an altitude of 1450–1600m, this Syrina variety showcases the cutting edge of coffee science. It features the Precursor Amplification Natural process, which uses enzymatic action to release bound aromatic precursors before controlled fermentation. This revolutionary method enhances fruit expression and sweetness while maintaining a pristine, balanced structure.
Floral, elegant, and deeply complex — a true masterpiece of modern Yunnan processing.
Flavour Notes: Floral, Roses, Vanilla, Pineapple, Dried Mango, Berries, Cinnamon, Raisins
Process: Precursor Amplification Natural
Variety: Syrina
Hachi Project Lot 39-1: LIÚGUĀNG (流光) KYŌ
Liúguāng, meaning “Flowing Light,” evokes movement, transformation, and the quiet layering of aroma over time. Like shifting reflections across water and glass, this lot unfolds gradually — luminous, complex, and continuously evolving in the cup.
Grown at The Nest Estate in Yunnan (1450–1600m), this Syrina selection from the Hachi Project is processed using the structured Cascade Fermentation system. Rather than treating fermentation as a single isolated step, this approach carries forward active microbial metabolites between stages, allowing aromatic complexity to accumulate progressively across the processing sequence.
The result is a cup with heightened aromatic lift, layered tropical fruit expression, and a refined perfume-like finish, while maintaining the balance and clarity characteristic of precision-controlled fermentation.
Fluid, radiant, and expansive — a vivid expression of Yunnan’s advancing processing landscape.
Flavour Notes
Tropical Fruits
Papaya
Champagne
Bergamot
Floral
Grape
Banana
Perfume
Processing: Cascade Fermentation
Variety: Syrina
Estate: The Nest, Yunnan
Yìngxuě, meaning “Moonlight Reflected on Snow,” expresses clarity at its most refined — a quiet brilliance shaped by translucency, elegance, and precision. Rather than intensity, the cup reveals itself through purity of structure and a long, luminous finish.
Produced by Hachi Project at The Nest Estate in Yunnan (1450–1600m), this lot features the Syrina variety processed through the Enzyflow Honey Process — an enzyme-assisted immersion fermentation designed to stabilise mucilage breakdown while guiding aromatic development with exceptional control.
Unlike traditional honey processing, where fermentation evolves gradually during drying, Enzyflow initiates controlled enzymatic activity during the soaking stage. This accelerates mucilage softening and improves access to sugar and aroma precursors, allowing sweetness and floral clarity to develop while maintaining remarkable cleanliness and transparency in the cup.
Precise, luminous, and composed — a crystalline interpretation of structured honey processing from Yunnan.
Flavour Notes
White Flowers
Citrus
Aloe
Rock Sugar
Elegant
Very Clean
Discover the untamed elegance of Yětáng. Named for "Wild Purity," this lot evokes the spirit of fruit growing freely in remote mountain valleys—pure, vibrant, and full of life.
Also sourced from The Nest estate (1450–1600m), this Syrina lot utilizes the Precursor Amplification Pulped process. By removing the skin but retaining the pectin layer for a second stage of controlled fermentation, the Hachi Project has created a cup with heightened aromatic intensity and a refined, juicy acidity. The result is a profile that is both sophisticated and wild, offering a more stable and clear sweetness than traditional honey processing.
Vivid, juicy, and expressive — redefining the boundaries of the Yunnan terroir.
Flavour Notes: Floral, Guava, Maple Syrup, Cherry Tomato, Black Cherry, Raspberry, Tamarind
Process: Precursor Amplification Pulped
Variety: Syrina
KillBean Represent
Ultra-Fast Coffee Filter
Made with high-grade Lyocell fibres, this filter delivers a cleaner, faster and more consistent extraction.
Lyocell’s naturally smooth surface reduces resistance in the water path, allowing brews to flow freely without clogging — even with finer grinds.
Its structured nano-fibre lattice traps micro-fines more precisely, resulting in a cup that is brighter, clearer and free from bitterness.
No additives, no bleaching agents — just a neutral, clean filter that lets the coffee speak.
Why we like it:
• Faster flow rate, less stalling
• Clearer, cleaner flavour
• Precise micro-fine retention
• Additive-free & odour-free
Comparison:
Auction lot
Best of Panama Geisha Natural No.09
Auction lot Limited 10 Jars only
（Discount is not applied on auction lot）
Pre-Order Sent by 15th of March
Amor Brujo Estates
Flavour notes:
Jasmine,
Peach,
Bergamot,
Lemon Grass
Brazil Cup of Excellence Champion: Fazenda Agua Limpa
Pre-Order Dispatch before March 15th.
We are incredibly excited to present the 2025 Brazil Cup of Excellence (COE) champion – Fazenda Agua Limpa! This exceptional coffee achieved a remarkable score of 91.37, securing the #1 spot in the Washed and Honey category.
Grown in the renowned Cerrado Mineiro region by producer Marcelo Assis Nogueira, this Arara variety underwent a meticulous honey process. The result is a cup of extreme sweetness, complex fruit juice notes, and a clean, solid body. This is not just a coffee; it's a testament to dedication and the pinnacle of Brazilian specialty coffee.
Exceptional, pristine, and layered — the highest honour from the 2025 Brazil COE auction.
Flavour Notes:
Brown Sugar
Yellow Plum
Grape
Apple
Cranberry
Floral
Ranked 2nd place in the TOH Experimental Category, this lot comes from Buku Abel in Ethiopia’s Sidama region, grown between 2100–2300m among dense forest landscapes and rich volcanic soils.
TOH — Taste of Harvest — is one of East Africa’s most important coffee competitions, focused on showcasing the highest quality coffees across the continent.
This experimental lot reflects exactly that spirit: precision, intensity and originality.
Processed as an Anaerobic Natural, fully ripe cherries undergo a seven-day sealed anaerobic fermentation before slow drying on raised African beds.
The result is expressive and layered, while still maintaining structure and clarity.
In the cup, it opens with deep red florals and jammy sweetness, followed by apple cider-like acidity and dense berry fruit character.
Flavour Notes
Red Floral
Jammy
Apple Cider
Berries
A competition-level Ethiopia with remarkable aromatic intensity and complexity.
Available at killbean.co.uk
#killbean #ethiopiancoffee #sidama #anaerobicnatural #toh #tasteofharvest #specialtycoffee #filtercoffee #thirdwavecoffee #londoncoffee
Panama
From 2000–2200m at Jurutungo Farm, Nintai applies Hachi’s Symbiotic Process.
A washed Gesha is pulped and then submerged in “mosto” — the active fermentation liquor from a Natural Gesha. This allows the washed coffee to absorb esters, volatiles, and floral precursors from the donor while preserving its structural clarity. After 36 hours in this controlled medium, the coffee is gently washed and dried slowly in a dark-room dehumidification chamber, resulting in florals and fruit depth rarely seen in washed lots.
Flavour Notes:
Bergamot
Peach
Rose Tea
Red Berries
Panama • Lerida Estate
Lot 0400 — Washed Geisha
From Alto Quiel at 1500m, Lerida is one of Panama’s most historic estates, surrounded by preserved forest and rich biodiversity.
This washed Geisha shows exactly why Lerida remains a benchmark — clarity, balance, and effortless elegance.
In the cup, it opens with soft jasmine florals, followed by bright tangerine acidity and a clean lemon finish.
Refined, transparent, and quietly expressive — a coffee that doesn’t need to shout.
From El Salto, Boquete in Chiriquí Province, this washed Geisha is part of Chevas’ Constellation series.
Processed in the Chevas Reactor under strictly controlled conditions, Constellation #353 highlights clarity, balance, and refined complexity — designed to reveal the elegant side of Geisha while preserving terroir expression.
Flavor Notes:
Chrysanthemum
Sugarcane
Honey
Silky
The Relax Fruit Dripper is designed around one idea: brewing should feel effortless.
Built with a smooth internal flow structure, it encourages stable, consistent drainage, allowing coffee to extract cleanly without the need for complex pouring techniques.
Why we use it:
• Clean & expressive cups — clarity in fruit notes, higher sweetness, refined acidity
• Stable flow — reduces the risk of clogging or over-extraction
• Beginner-friendly — forgiving to grind variations and pouring styles
• Versatile — works well across a wide range of light to medium roasts
• Minimal design — simple, functional, and quietly elegant
Relax Fruit doesn’t try to change how you brew —
it simply gives your coffee more room to shine.
Perfect for everyday hand-brewing, whether you’re chasing bright florals or gentle, juicy sweetness.
Brew like a pro
Relax Fruit Dripper is now available exclusive in KillBean
Ethiopia
Ranked 2nd place in the TOH Experimental Category, this lot comes from Buku Abel in Ethiopia’s Sidama region, grown between 2100–2300m among dense forest landscapes and rich volcanic soils.
TOH — Taste of Harvest — is one of East Africa’s most important coffee competitions, focused on showcasing the highest quality coffees across the continent.
This experimental lot reflects exactly that spirit: precision, intensity and originality.
Processed as an Anaerobic Natural, fully ripe cherries undergo a seven-day sealed anaerobic fermentation before slow drying on raised African beds.
The result is expressive and layered, while still maintaining structure and clarity.
In the cup, it opens with deep red florals and jammy sweetness, followed by apple cider-like acidity and dense berry fruit character.
Flavour Notes
Red Floral
Jammy
Apple Cider
Berries
A competition-level Ethiopia with remarkable aromatic intensity and complexity.
Available at killbean.co.uk
#killbean #ethiopiancoffee #sidama #anaerobicnatural #toh #tasteofharvest #specialtycoffee #filtercoffee #thirdwavecoffee #londoncoffee
From the wild forests of Gedeb Banko (2050–2280m), this washed lot comes from coffee trees growing in a completely natural ecosystem — untouched soil, deep root networks and dense native shade.
In this environment, cherries mature slowly and evenly, developing high density and refined acidity.
Daniel Mengistu’s team hand-sorts only fully ripe cherries before a controlled dual-stage washed fermentation. Slow raised-bed drying preserves the forest’s clarity and floral structure.
Expect a cup that captures the purity of its origin: bright, layered and remarkably clean.
Flavour Notes
Lime
Chrysanthemum
Berry
Buddha’s Hand
White Peach
Honey
From the misty highlands of Sidama Bensa at 2100m, this lot of 74158 variety was carefully processed at the renowned ALO Main Station.
An innovative four-stage terroir microclimate approach was applied:Utilising a precise Hybrid Washed process, the Chilaka lot highlights the transparent nature of high-altitude terroir. It is defined by an elegant floral structure and the refined sweetness of tropical stone fruit.
Flavour Notes:
Floral
Citrus
Mangosteen
Yunnan
☕ Flavor Notes:
• Black: Cheese, caramel, cream
• Latte: Cheese, cookie, milk chocolate
This bold yet smooth coffee boasts a “liquid cheese” vibe that’s both indulgent and intriguing. Grown in the lush mountains of Yunnan and processed through double anaerobic washing, it offers a perfect balance of savory and sweet—a truly distinctive experience for adventurous palates.
High possibility infused
Other’s Region
Experience the classic clarity of Peru’s fully washed profile.
From the El Palto coop and produced by Maria Gloria, this selection of Caturra and Bourbon varieties is a stunning representation of consistency and care. Grown in high-altitude conditions, the fully washed process emphasizes the precise acid structure and crisp finish characteristic of this region. It is a wonderfully approachable and articulated daily drinker.
Articulated and bright — a definitive taste of Peruvian craft.
Flavour Notes:
Floral
Apple
Caramel
Sourced from the renowned Santa Clara estate at an altitude of 1700m, this Natural process coffee offers a highly aromatic and refined cup. It beautifully showcases how this unique variety thrives in the complex Guatemalan microclimate. Expect a clean, structured profile that balances floral delicacy with smooth, caramel-like sweetness.
Pristine and layered — a elegant expression of Guatemala's volcanic terroir.
Flavour Notes:
Chrysanthemum
Lemon
Brown Sugar
Pre order-Dispatch before end of November
Located at 2050m in the highlands of Tolima, this Geisha lot was grown and processed under the care of Duberney Cifuentes Faiardo, a producer with deep roots in Colombian specialty coffee.
Duberney has been cultivating coffee since 2004, focusing on Tolima’s volcanic soils and microclimates.
His farm, Finca Montreal, gained recognition after winning Colombia COE 2023 Champion, establishing itself as one of the country’s leading producers.
This washed Geisha reflects the farm’s philosophy — clean, structured, and quietly expressive.
Expect a refined cup with floral aromatics, crisp lemon brightness, and the gentle sweetness of peach.
Flavor Notes:
Floral
Lemon
Peach
Produced by Andres Torres at 1682m, this Red Geisha Natural from Santa Teresa is one of the most vibrant Peruvian coffees we’ve tasted this season.
The cup is bright and expressive, showing vivid citrus acidity layered with ripe strawberry sweetness and a juicy, transparent texture throughout.
Clean, energetic and highly drinkable — while still carrying the floral elegance expected from Geisha.
A more playful and fruit-forward expression of Peru.
Flavour Notes
Citrus
Strawberry
Bright juicy texture
Coffee equipment
Coffee Dosing Cup: Make Your Life Easier
The coffee dosing cup is an essential tool for both home brewers and professional baristas. This innovative accessory simplifies the coffee preparation process, ensuring consistency and precision with every brew. By measuring your coffee with accuracy, it helps eliminate guesswork and enhances the flavor profile of your favorite beans.
Your new everyday brewing essential to record your favourite coffee recipe so you keep a note on your brewing method, grind size, temperature, time, and also the key sensory metrics.
As you use the pad, the 3D-cut shape will be revealed - A moka pot or a manual grinder! Perfect for your home/studio/cafe decor to show your enthusiasm.
Made with high-grade Lyocell fibres, this filter delivers a cleaner, faster and more consistent extraction.
Lyocell’s naturally smooth surface reduces resistance in the water path, allowing brews to flow freely without clogging — even with finer grinds.
Its structured nano-fibre lattice traps micro-fines more precisely, resulting in a cup that is brighter, clearer and free from bitterness.
No additives, no bleaching agents — just a neutral, clean filter that lets the coffee speak.
Why we like it:
• Faster flow rate, less stalling
• Clearer, cleaner flavour
• Precise micro-fine retention
• Additive-free & odour-free
