CloudrayCoffee
Single-Origin Coffee
Two origins. Two expressions of sweetness. Explore floral, fruit-led espresso from Ethiopia and the slow-ripened character of Yunnan.
Single-Origin Espresso · Medium roast · 200 g / 500 g
01Single-Origin Espresso
Huakui SOE
A floral, fruit-filled expression of espresso. Rose aromas meet ripe strawberry and the gentle sweetness of peach.
Tasting notes
- Strawberry
- Peach
- Rose
- Berry
- Origin
- Hambella, Guji, Ethiopia
- Process
- Natural
- Roast
- Medium roast
- Pack sizes
- 200 g / 500 g
Rose, fruit, and a clean finish.
Rose leads the aroma, followed by the sweetness of strawberry jam and ripe peach. Berry notes add depth as the cup opens.
The floral character stays from the first sip to the finish, bringing the fruit notes together with a natural, balanced sweetness.
Huakui SOE · Natural · Medium roast
Dial in your espresso.
Huakui SOE · Brew recipe
- Coffee dose
- 18 g
- Espresso yield
- 36 g
- Extraction time
- 28–30 s
La Marzocco espresso machine · Mazzer grinder
A 1:2 starting recipe. Adjust grind size for your equipment, bean age and taste.
Guji, Ethiopia
~2,000metres above sea levelNatural processing
A sense of place.
In Hambella, within Ethiopia’s Guji region, coffee grows at around 2,000 metres. Volcanic soils and varied microclimates shape its floral aromas and bright fruit character.
The cherries dry naturally in the sun. The resulting cup brings together strawberry and peach sweetness, berry depth and a lingering floral finish.
The Semisweet story
Sweetness takes its time.
In the Awa Mountains of Menglian, Yunnan, coffee ripens slowly. High elevations and cool nights give the cherries time to develop their sweetness.
That unhurried character carries into the cup: layered fruit, a rounded body and sweetness that lingers long after the last sip.
02Single-Origin Espresso
Semisweet SOE
Blackberry brightness, warm maple sweetness and a wine-like finish. A generous, rounded espresso with a character of its own.
Tasting notes
- Blackberry
- Maple sugar
- Wine
- Origin
- Menglian, Yunnan, China
- Process
- Anaerobic natural
- Roast
- Medium roast
- Pack sizes
- 200 g / 500 g
Rich fruit. Lasting sweetness.
Warm maple aromas meet blackberry jam and a subtle wine-like note. The first sip is bright and juicy, with blackberry sweetness balanced by gentle acidity.
A smooth, syrupy body develops through the middle of the cup, followed by a long fermented-fruit finish and a final return of blackberry.
Semisweet SOE · Anaerobic natural · Medium roast
Bring out the sweetness.
Semisweet SOE · Brew recipe
- Coffee dose
- 18 g
- Espresso yield
- 36 g
- Extraction time
- 28–30 s
La Marzocco espresso machine · Mazzer grinder
A 1:2 starting recipe. Adjust grind size for your equipment, bean age and taste.
Menglian, Yunnan, China
1,480–1,760metres above sea level72-hour anaerobic fermentation · Natural drying
Grown slowly. Dried naturally.
Between the Lancang and Nanka watersheds, high elevations and wide day-to-night temperature changes extend the ripening season. The cherries have more time to develop their natural sweetness.
Fully ripe cherries are selected at 24° Brix, then fermented anaerobically at low temperature for 72 hours before natural drying. The process brings depth and a subtle wine-like character to the cup.
Keep the character in.
A built-in resealable zipper helps protect freshness between brews. Close the bag firmly after each use and keep it in a cool, dry place.
An Italian-made one-way degassing valve allows gas to escape while limiting air entry.
Whole bean coffee · 200 g / 500 g
Make it your daily ritual.
Explore each coffee as espresso, over ice or with milk. Choose the expression that fits your menu and the way you like to drink coffee.
CloudrayCoffee · Single-Origin Espresso
CloudrayCoffee
Respect the origin. Enjoy the everyday.
We value the soil, seasons and growing rhythms that give each coffee its character. Thoughtful roasting brings those qualities into focus, preserving a clear expression of the bean.
Our approach is grounded in balance: coffee with its own voice, and a little time each day to enjoy it.
Discuss your coffee project