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Frequently Asked Questions

A specialty coffee is distinguished by its exceptional quality and the meticulous attention given to every stage of the production process, from cultivation to the cup. This type of coffee is appreciated for its transparency and its ability to express the unique characteristics of the terroir from which it originates. The terroir includes various environmental factors such as soil, climate, altitude, and agricultural practices, which significantly influence the coffee's aromatic and flavor profile.

Traceability is a key aspect of specialty coffee. Every phase of the process, from cultivation to harvest, from processing to roasting, is carefully monitored to ensure that the unique characteristics of the coffee are preserved and highlighted. This attention to detail allows roasters and consumers to have a deeper understanding of the coffee's origins and the conditions that contributed to its production.

One of the distinctive aspects of specialty coffee is its ability to offer a unique sensory experience. Unlike blends, which combine coffees from different origins to achieve a uniform flavor profile, specialty coffee highlights the peculiarities of its origin. This can result in a wide range of flavors, from the bright, fruity acidity of Ethiopian coffees to the chocolaty and full-bodied notes of Colombian coffees.

Specialty coffee enthusiasts appreciate the opportunity to explore regional diversities and discover the nuances that make each coffee unique. This sensory exploration is often compared to wine tasting, where differences in terroir are celebrated and sought after.

Additionally, specialty coffee often promotes fair and sustainable trade practices. By purchasing directly from producers, roasters can ensure that farmers receive a fair price for their product while also promoting environmentally responsible cultivation methods.

In summary, specialty coffee is much more than just a beverage: it is a journey through the diverse cultures and landscapes of the coffee world, an experience that celebrates uniqueness and quality in every cup.

The role of terroir in specialty coffee is pivotal, as it directly influences the organoleptic characteristics and flavor profile of the coffee. Terroir is a concept that encompasses the set of environmental conditions in which coffee is grown, including soil, climate, altitude, agricultural practices, and even local flora and fauna. Here’s how each element of terroir contributes to defining a specialty coffee:

  1. Soil: The chemical and physical composition of the soil affects the nutrition of coffee plants. Soils rich in minerals, for example, can contribute to developing more complex and distinctive aromatic notes. The presence of organic matter, soil structure, and drainage play an important role in determining the health and growth of the plants.
  2. Climate: Climatic conditions, including temperature, humidity, rainfall, and sunlight hours, influence the coffee growth cycle. A stable climate with a good alternation between dry and rainy seasons favors uniform ripening of the coffee cherries, improving the quality of the harvest.
  3. Altitude: The altitude at which coffee is grown has a significant impact on its flavor. Generally, coffee grown at high altitudes develops greater bean density, bright acidity, and complex aromatic profiles. Cooler temperatures at higher elevations slow down the maturation process, allowing for greater accumulation of sugars and aromatic compounds.
  4. Agricultural Practices: The cultivation techniques adopted by farmers, such as the selection of botanical varieties, fertilization methods, pruning practices, and disease management, directly influence the quality of the coffee. Sustainable and organic practices can improve soil and plant health, contributing to producing superior quality coffee.
  5. Local Flora and Fauna: The surrounding biodiversity can influence coffee quality. Rich and varied ecosystems help create an ideal microclimate for coffee cultivation and can positively affect the quality of the harvest through natural pollination and biological pest control.

In summary, terroir is a set of interconnected factors that determine the unique characteristics of specialty coffee. Understanding and valuing terroir allows coffee producers to highlight the intrinsic qualities of their product, offering consumers exceptional and distinctive tasting experiences.

The main difference between washed coffee, natural coffee, honey coffee, and anaerobic coffee lies in the processing method of the coffee beans after harvest. Each method imparts unique organoleptic characteristics to the coffee, influencing its taste and aroma.

Washed Coffee: After harvesting, the beans are washed to remove the outer pulp. This process involves several steps: fermentation to dissolve the mucilage residues, thorough washing, and finally drying. The result is a coffee with a clean and bright taste, where the acidic notes are more pronounced and distinctive. This method enhances the purity of the original flavors of the bean, making washed coffees particularly appreciated for their transparency and defined aromatic profiles.

Natural Coffee: In this method, the beans are dried in the sun (or in dryers) with the outer pulp still intact. During drying, the pulp naturally ferments around the bean, transferring sugars and aromatic compounds that develop a richer and more complex taste. Natural coffees are often characterized by fruity and floral notes, with a pronounced sweetness and full body. This processing method can result in highly variable flavor profiles, making each batch unique.

Honey Coffee: The honey process involves the partial removal of the outer pulp of the beans, followed by drying with part of the pulp (mucilage) still attached. The term "honey" comes from the sticky and golden appearance of the residual mucilage during drying. This intermediate technique between the washed and natural methods is highly appreciated because it produces distinctive cup profiles, combining the fruity and complex notes of natural coffees with the clean acidity of washed coffees. Honey-processed coffees can exhibit a range of flavors from sweet and fruity to caramel-like, with a pleasant viscosity.

Anaerobic Coffee: This innovative method involves fermenting the beans in an oxygen-free environment. After harvesting, the beans are sealed in airtight containers to ferment under anaerobic conditions. This controlled process allows the development of unique and complex aromatic profiles. Anaerobic coffees tend to have very distinctive notes, with flavors ranging from intense fruity to fermented, with greater complexity and a particularly rich mouthfeel. Anaerobic fermentation can enhance specific characteristics of the coffee, making it a highly appreciated option among connoisseurs.

A coffee roasting profile is a detailed description that specifies the optimal roasting methods 

to maximize the unique characteristics of a particular coffee. 

Key variables include temperature, roasting time, and airflow within the roaster. 

These parameters are carefully adjusted to achieve the desired roast level and to accentuate specific flavor notes in the coffee.

Each coffee is packaged in beans, ensuring the maximum freshness of the product. For the best possible result, we recommend grinding the desired amount of coffee just before use. This method helps preserve the aromas and organoleptic characteristics of the coffee.

We understand that it's not always possible to grind coffee on the spot, so when placing your order, we ALWAYS ask you to specify if you want the coffee ground and for which type of extraction method (moka, espresso, filter, etc.). Each brewing method requires a different grind size to achieve the best results in the cup.

Every extraction tool requires a different grind size to optimize extraction and get the most out of the coffee's aromatic notes. The correct grind is crucial for an optimal tasting experience.

If you wish to purchase a grinder, feel free to ask us for suggestions! We will be happy to provide recommendations on which grinder might best suit your needs and preferences, helping you make an informed choice.

By following these guidelines, you will enjoy coffee that is always fresh, rich in aromas and flavors, and truly brings out the best in every cup.

To best preserve the quality of our coffee, we recommend storing it in its original packaging. Each time you use the coffee, expel the air from the package before resealing it, ensuring it is well sealed.

Coffee will retain its aromas and flavors longer if stored in a cool, dry place, away from heat sources and direct light. Temperature fluctuations and light exposure can compromise the freshness and integrity of the coffee, altering its organoleptic characteristics.

It is important to note that, despite the common suggestion to store coffee in the refrigerator, we strongly advise against it. The refrigerator is a humid environment that can introduce unwanted moisture to the coffee, accelerating the deterioration process. Additionally, coffee can absorb odors from other foods present, altering its taste.

If you wish to further extend the shelf life of your coffee, you can also freeze it. Ensure the coffee is transferred to an airtight container before placing it in the freezer to prevent it from absorbing moisture or odors. When ready to use, it is advisable to thaw the coffee gradually at room temperature before use.

By following these simple tips, you will enjoy a cup of coffee that is always fresh and rich in flavor.

Water plays a critical role in the coffee extraction process, functioning as a solvent that draws out desirable compounds from the ground coffee beans. Its solvent properties are determined by physical and chemical characteristics that affect the solubility of various coffee components, including acids, oils, and aromatic compounds.

The temperature of the water and the contact time with the ground coffee are crucial parameters that modulate the rate and efficiency of extraction. Higher temperatures accelerate the dissolution of soluble compounds, while prolonged contact times can lead to the over-extraction of undesirable components, altering the beverage's organoleptic profile.

The quality and composition of the water are key factors influencing the taste and aroma of the final coffee. Mineral content, pH, and specific ion concentrations, such as calcium and magnesium, can affect the solvent capacity of the water and, consequently, the quantity and quality of extracted compounds. Water with an optimal composition balances extraction, enhancing aromatic compounds and improving the sensory perception of the coffee.

Come discover us! We have created two unique product lines:

ALIENA: Light roasted coffee, primarily designed for filter brewing but also suitable for espresso. 

We develop a unique coffee profile, emphasizing acidity and sweetness over roast notes.


UMANA: Medium roasted coffee, perfect for espresso extraction (both at home and in cafés). 

Designed for lovers of traditional and balanced flavors, where chocolaty and smooth notes prevail over acidity.


We roast every Monday, package on Tuesday, and ship on Wednesday.


Choose Aliena.

Yes, we ship our products worldwide. Shipping costs vary based on the geographical destination and the weight of the package.

During the checkout process on our website, the specific shipping costs for your order will be displayed. Delivery time depends on the geographical location of the recipient.

Generally, delivery occurs within 48 hours of shipment (tracking number issuance). However, please note that unexpected delays may occur due to logistical or customs issues.

We offer tracking service for most international shipments. Once your order has been shipped, you will receive a confirmation email with the tracking number and instructions on how to monitor the shipment status.


The botanical variety plays a crucial role in determining the characteristics of specialty coffee. Different botanical varieties of coffee, also known as cultivars or varietals, directly influence the aromatic profile, taste, disease resistance, and adaptability to different terroirs. Here’s how botanical variety contributes to the quality and characteristics of specialty coffee:

  1. Aromatic and Flavor Profile: Each botanical variety has a unique profile of aromatic compounds and flavors. For example, the Bourbon variety is known for its sweetness and fruity notes, while the Gesha variety is celebrated for its complex aroma with floral and citrus notes. The choice of botanical variety allows growers to target specific flavor profiles desired by consumers.
  2. Disease Resistance: Some botanical varieties are selected for their natural resistance to common diseases and pests in coffee plantations. For instance, the SL28 variety is appreciated for its drought resistance, while the Catimor variety is known for its resistance to coffee leaf rust. This resistance can improve the sustainability of the plantations and reduce the need for chemical pesticides.
  3. Adaptability to Terroir: Different botanical varieties adapt better to specific climatic and environmental conditions. The Pacamara variety, for example, thrives at high altitudes, while the Robusta variety is more suited to warmer and more humid climates. The adaptability of a botanical variety to the local terroir can influence the quality of the coffee produced.
  4. Yield and Quality: Botanical varieties also differ in their productive yield and bean quality. Some varieties, like Typica, produce beans of the highest quality but in smaller quantities, while others, like Caturra, offer a good balance between quality and yield.
  5. Innovation and Experimentation: Experimenting with new botanical varieties allows growers to explore and develop new flavor profiles, responding to market trends and consumer preferences. Continuous innovation in the selection and cultivation of botanical varieties is essential to maintain diversity and quality in the specialty coffee sector.

In summary, botanical variety is one of the key elements that contribute to the diversity and quality of specialty coffee. Understanding and selecting the right botanical varieties allow coffee producers to enhance the unique characteristics of their product, offering rich and distinctive tasting experiences.