Aliena Coffee Roasters

The cold brew made with Senhor Niquinho coffee from Brazil offers a unique experience thanks to the distinctive notes of this single-origin coffee. Grown in the highlands of the Minas Gerais region, this coffee stands out for its sweet and balanced profile, with hints of ripe fruit, chocolate, and hazelnut. The slow cold extraction enhances these characteristics, resulting in a velvety, fresh, and delicately aromatic drink, ideal for those seeking a refreshing yet complex coffee. Characteristics of cold brew with Senhor Niquinho coffee: Taste: The cold brew enhances the natural sweetness of Senhor Niquinho, with notes of milk chocolate, nuts, and caramel. This coffee has a smoothness that, in its cold version, translates into a refreshing and velvety drink. Body: Medium, with a soft and creamy consistency, perfect for a cold drink that is rich and satisfying. Aroma: An enveloping scent of cocoa and hazelnut, which intensifies with cold brewing. Preparation: The ground Senhor Niquinho coffee is steeped in cold water for about 12-24 hours to slowly extract the flavors without the bitterness that can emerge with hot extraction methods. The result is a smooth and sweet drink that can be served on its own, with ice, or enhanced with milk or syrups as desired. In summary, a cold brew infused with Senhor Niquinho is the ideal choice for those seeking a cold coffee experience with a delicate, sweet, and bitterness-free flavor profile, perfect for a refreshing and flavorful break.

The Bourbon Sidra from Finca La Reserva pulses with rhythm, clarity, and intensity. The cherries are handpicked one by one, selecting only the ripest fruit. After harvesting, a 24-hour controlled oxidation takes place, followed by depulping and an open-air aerobic fermentation that reaches up to 36°C. At the peak of fermentation, a carefully timed thermal shock with room-temperature water halts microbial activity and locks in the coffee’s aromatic precision. During fermentation, fruit musts of melon, watermelon, and strawberry are added. The result is a deep, layered balance of sweetness, complexity, and vibrant fruit expression that elevates the cup without overshadowing its origin. This fully washed coffee, grown at 1,800 meters above sea level, delivers a creamy body, juicy acidity, and a long, clean, harmonious finish. In the cup, expect notes of yellow peach, wild strawberries, and balsamic herbs.

Only perfectly ripe cherries are selected for this Bourbon Naranja. After harvesting, the whole cherries undergo an initial 60-hour anaerobic fermentation. Once this first stage is complete, they are dry-pulped — a method that removes the skin without the use of water — and then moved into a second fermentation process, divided into two distinct phases: 48 hours in aerobic conditions, where oxygen actively interacts with the fruit’s natural sugars, followed by another 60 hours in an anaerobic environment, to enhance both complexity and clarity in the aromatic profile. The result is a bright, refined cup. On the nose, citrus aromas stand out; on the palate, the main notes recall orange, mandarin, and orange zest. The finish is long, fresh, and elegant — truly unforgettable. Simply sublime.

The Gichathaini Factory is a washing station located in Nyeri County, one of Kenya’s most renowned regions for high-quality coffee production. Nestled between Mount Kenya and the Aberdare Range, the station processes only hand-picked cherries from small local farmers, often working plots smaller than one hectare. After harvest, the cherries are delivered to Gichathaini, where they undergo careful pulping and fermentation in tanks fed by water from the Ragati River. Environmental responsibility is central: the mill adopts water-saving practices and works closely with local farming communities. The coffee is slowly dried on raised beds before being hulled and prepared for export. In the cup, lots processed at the Gichathaini Factory stand out for their exceptional clarity, bright acidity, and complex flavor notes ranging from ripe citrus to berries, with a sweet finish reminiscent of honey and blackcurrant.

Daye Bensa collaborates with various farming communities in the Bensa, Sidama region and manages other washing stations, such as Shantawene, Hamasho, and Bombe. The producers who deliver cherries to the Keramo washing station are located near the farmers who supply Hamasho, which is why similar and interesting flavor profiles can be found in this area. Daye Bensa is renowned for the quality of its coffee and has achieved prestigious results in the Cup of Excellence: 7th place in 2020 8th place in 2021 2nd place in 2022 Thanks to high altitudes and meticulous processing, Keramo offers a complex and unique aromatic profile, with fruity and floral notes that reflect the quality of the Sidama region.

In the heart of eastern Uganda, on the slopes of Mount Elgon, a project takes shape that brings together quality and social transformation. The Coffee Yard was founded in 2018 in Mbale as a concrete response to the need to create shared value. The idea comes from Norman Mukuru, a professional with 15 years of experience in quality control and coffee selection, who decided to build a new kind of enterprise, with women at its center. Ripe cherries are hand-picked and taken to the Sironko processing station, where the milder lowland climate allows for controlled natural drying, essential to achieving a clean and stable aromatic profile. Thanks to the introduction of a state-of-the-art optical sorter, TCY is now able to offer a consistent, clean, and well-defined Ugandan natural coffee. In the cup, notes of ripe red fruits, plum, black grape, and citrus peel emerge. A round sweetness balances the juicy acidity.

Qaballe is a lot produced at "Raro Nensebo" station in Uraga, Guji, a well-known area in the Oromia region of Ethiopia. In the local language, Qaballe means "cold" and it was given to this lot due to the rigid temperatures typical of these high-altitude farms. The Sookoo Coffee cooperative manages post-harvest processing and production. Its founder and current manager, the agronomist Ture Waji, has always aimed to strengthen ties with the land and its community, earning him the nickname "King of Guji". The cooperative has established processing procedures and rigorous drying protocols, such as delivering cherries when the sun sets (to minimize fermentation), rotating the cherries six times a day, and setting a standard drying time between 21 and 28 days. Additionally, the cooperative carries out agricultural training projects, policies dedicated to women's employment at washing stations, and schools for children. In the cup, cherry and red fruit notes prevail, with a sweet finish that leaves a pleasant persistence on the palate.

Senhor Niquino is our flagship coffee from the Umana line. This lot is the result of the work of Luiz Paulo Dias who, after the degree in business administration, decided to return to his roots and take over the family business. Niquino is the expression of its wonderful terroir, with unique attributes and identity. Pleasant, round, classic but without sacrificing incredible agricultural quality, hand-picked and roasted to achieve a balance between tradition and innovation in the cup. Made for humans