☕ Collection | Diriyah is geared toward discovering a diverse spectrum of specialty coffees with distinct sensory profiles; carefully selected from trusted sources and carefully roasted to highlight the influence of origin, height, and processing in the body and aroma; streamlined preparation for filter and espresso; and the signature of specialty coffee present in every sip with a balanced rhythm.
This collection contains 3 crops:
1️⃣ Soil | Brazil Fazenda | 250 GM
- 🏷️ Brand: Soil Roastery
- 🌍 Region: Brazil - Fazenda
- 🛠️ Processing: Dried
- 🌱 Notes: Chocolate - Toffee - Sweet Nuts
- 🏔️ Altitude: 1000 - 1300 M
- ⚖️ Weight: 250 G
- 🛠️ Preparation Method: Filter - Espresso
- 📅 Roasting Date: 09/24/2025
2️⃣ Black Knight | Adham Blend | 250g GM
- 🏷️ Brand: Black Knight Roastery
- ⚖️ Weight: 250 G
- 🌱 Notes: Honey - Caramel - Nuts
- 🛠️ Brewing Method: Filter - Espresso
- 🌍 Country of Cultivation: Multi-crop blend
- 🏔️ Altitude: 1500 - 2200 M
- 🛠️ Processing: Dried
- 📅 Roasting Date: 2025/09/27
- 🔹 Product is offered whole bean without the option of grinding.
3️⃣ Drip On | Brazil Aquia | 250 GM
- 🏷️ Brand: Drip On Roastery
- 📏 Weight: 250 G
- 🌱 Notes: Chocolate - Hazelnut - Peanut
- 🛠️ Preparation Method: Espresso
- 🌞 Processing: Natural
- 🌍 Country of Origin: Brazil
- 🏔️ Altitude: 890-1050 M
- 📅 Roasting Date: 2025/09/24
Soil | Brazil Fazenda
A sensory enrichment that more clearly showcases the Brazilian dry-aged style within specialty coffee. A defined chocolate base holds the opening and paves the way for a buttery toffee layer that smooths the edges and gives the midpalate a reassuring fullness without heaviness. A sweet nutty finish closes in on a clean nutty character that prolongs the aromatic trail and keeps the tail neat. An altitude of 1,000–1,300 meters provides the sugar structure with stability, resulting in a medium-bodied, full-bodied flavor, while the acidity remains low and refined, ensuring a smooth, everyday drink within the parameters of specialty coffee. In filter coffee, a consistent medium grind and a controlled distribution of pours bring out the sweetness first, allowing the toffee to expand before the nuts settle in the tail. In espresso, a satisfying density and a short, noble bitterness keep the chocolate distinct without stinging. With milk, the toffee expands, while the nuts remain defined beneath the body. Slight adjustments in the ratio and extraction time allow the chocolate to be pushed forward or the toffee to play more without upsetting the balance. This makes specialty coffee here approachable, stable, and easy to serve both at home and at work.
Black Knight | Adham Blend
A thoughtful expansion of the concept of blending within specialty coffee; An engineered honey thread captures the opening of the sip and sets the tone, followed by rounded caramel that stabilizes the mid-palate and refines the body to a smooth, non-sticky finish. A clean, nutty signature remains recognizable even as the temperature drops. The 1,500–2,200-meter altitude range and dry processing provide the sugar structure with consistent energy and legibility, while the bitterness appears noble and brief, not exacerbated by reasonable length. In the filter, a consistent medium grind and steady flow illuminate the honey first, then give the caramel room to expand before settling the nuts. In the espresso, a stable crema and balanced structure allow the layers to be distinguished without blurring. A solid milk pairing preserves the specialty coffee's identity: the honey and caramel remain pronounced beneath the body, and the nuts remain defined, making the blend a flexible companion for home and hospitality. With simple adjustments in temperature and ratio, the character can be pushed toward a broader sweetness or more pronounced nuttiness, while the overall profile remains balanced and easy to serve.
Drip On | Brazil Aquia
An expanded detail on the naturalistic reading of character in specialty coffees. A distinct chocolate dominates the base and inspires confidence from the first sip, followed by roasted hazelnuts and peanuts that establish a sweet nutty impression that stabilizes the finish and prolongs the aromatic trail without harshness. An altitude of 890–1050 meters and natural processing yield a medium-bodied, full-bodied, and honest structural sweetness that serves short shots in espresso and gives the body a satisfying density. The consistent grind and stable temperature maintain a short, refined bitterness that keeps the chocolate distinct and the nuts defined in the tail. With milk, the chocolate expands and gently refines the nutty note, leaving the cup friendly and balanced. Slight adjustments in ratios and extraction times can bring the chocolate forward or give more prominence to the nuts, while the overall tone remains balanced and easy to serve. This is how the Brazilian natural school is read when variables are carefully managed within the criteria of specialty coffee: friendliness, consistency, and a clear flavor signature that satisfies everyday tastes and balanced milk drinks.
✨ To an experience whose layers are read slowly, three personalities revealing the signature of origin, elevation, and processing in every cup of specialty coffee: freshness invested in the clarity of the aroma and the stability of the body; a balanced moment repeated with passion; a daily celebration of the meaning of specialty coffee within an inspiring routine, with flexibility that accommodates different tastes and maintains a clear identity. ☕