400 g · ReserveAnaerobic Natural · Colombia
Cherry, lavender and tropical fruit — the boldest, most surprising cup of the four.
New in Skopje, in small lots. Message us and we will set a bag aside for you.
Colombia El Roble · Anaerobic Natural · Colombia
A single-farm lot from Finca El Roble in Colombia, grown at 1,450 metres and processed anaerobic natural: whole cherries fermented in sealed tanks before drying. The result is intense and perfumed — ripe cherry with a kirsch-like depth, a floral lavender note and tropical fruit like passion fruit and mango — with a syrupy sweetness. Not your usual Colombian, and that is the point.
Tewoo Reserve
Every Reserve bag comes from a single farm or washing station and a single harvest. The lot number is printed on the label.
From 1,450 to 2,200 metres. Altitude slows the cherry down, and slow cherries make sweeter, more complex coffee.
A lighter roast than our everyday coffees, so the fruit, the flowers and the sweetness of the lot stay in the cup.
Micro-lots are bought in small quantities. When a lot is gone it is gone, and the next harvest tastes a little different.
Finca El Roble · Colombia 🇨🇴
"El Roble" means "the oak" in Spanish. A steady, old tree, which is a funny name for the most experimental coffee we roast.
Colombia is famous for the clean, nutty, chocolatey cup — our own Luna and Columbia are exactly that. In the last decade a new generation of Colombian growers has started experimenting with fermentation on the farm, and some of the most exciting coffees in the world now come from small Colombian farms like El Roble.
In an anaerobic process the freshly picked whole cherries are sealed in tanks with no oxygen for a controlled number of days, a little like wine-making. The fruit ferments slowly and in a controlled way, and new flavours appear in the bean: deeper fruit, florals, a syrupy body. Then the cherries are dried whole, as a natural, which adds even more sweetness.
That is what you taste here: ripe cherry up front, lavender in the aroma and a tropical finish. It is a coffee people remember after the first sip. We roast it in small batches in Neusiedl am See and stop early, so the fermentation fruit stays clean and does not turn heavy.
Lot number, altitude, variety and process are printed on the bag. Notes on the region describe where it grows; the lot itself changes with each harvest.
Mornings, balconies, offices, Sunday tables. Show us your cup: tag Tewoo Coffee on Facebook or Instagram.
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tewoo.coffeeCoffee cherries are picked when they are red and ripe, mostly by hand.
Washed or sun-dried at origin, then rested, sorted and bagged green.
Green beans travel to Austria in jute sacks. Green coffee keeps; roasted coffee does not.
Small batches in a drum roaster, near Vienna, by hand and by feel.
The roast date is printed on every bag, so you always know how fresh it is.
Best 2–6 weeks after the roast date. Grind right before you brew.
60 g per 1 l · 3–4 min · medium
The most fruit and floral notes — a clean, tea-like cup.
18 g → 36 g · 25–30 s
Fine grind. Thick crema, flavour up front, a sweet finish.
15 g → 230 ml · 2 min · medium-fine
A clean, sweet cup in two minutes — at home, at the office or on the road.
1 : 15 · 4 min · coarse
Brings out the full body and the chocolate and caramel notes.
Grind right before brewing · water at 92–96 °C · best 2–6 weeks after the roast date.
Cherry with cherry: the dessert and the cup finish each other's sentence.
Fresh tropical fruit next to a filter cup.
A strong contrast that makes the fruit pop.
Pick it if…
Want something just as fruity but more classic? Try Rwanda Mbilima.
For trying it, or for one or two coffee drinkers. Finished while it is at its freshest.
All four Reserve coffees are poured at City Gourmet and at the Bliss Palace Hotel & Spa. Order one as an espresso first, then take the bag you liked home.
☕ Reserve espresso · 120 MKD
Fermented without oxygen. The whole cherries rest in sealed tanks for a controlled time before they are dried. It gives intense fruit and a syrupy body, the opposite of a flat, roasty coffee.
No. All three are Colombian, but Luna and Columbia are classic, chocolatey cups. El Roble is a single farm, processed anaerobic natural: fruity, floral and intense.
Our line of single-origin micro-lots: one farm or washing station, one harvest, a lot number on every 400 g bag. Lighter roasted than our everyday coffees, to show what the farm tastes like.
At City Gourmet (Crvena Skopska Opština 11) and at the Bliss Palace Hotel & Spa (Makedonija 5) in Skopje. An espresso from the Reserve line is 120 MKD.
The 400 g bags are new in North Macedonia and the price is being finalised. Message us on Messenger and we will set a bag aside for you, or ask at City Gourmet.
Whole bean. Coffee loses its aroma within minutes of grinding, so grind just before brewing: a hand grinder is enough. Set it fine for espresso, medium-fine for moka and džezva, medium for filter, coarse for French press.
Every bag carries its roast date. Coffee is at its best between 2 and 6 weeks after roasting; keep it in its bag with the zip closed, away from light and heat. Not in the fridge.
You pay the courier in cash on delivery, with no card and nothing up front. Delivery takes 1–3 working days anywhere in North Macedonia; we call to confirm the order first.
You have a 30-day guarantee: if you do not like the taste, call the number on the parcel and we refund you.
Rwanda MbilimaRed grapes · 400 g
Peru El EucaliptoBlueberry · 400 g
Peru GeshaLime leaf · 400 g
Jamaica Blue MountainSilky & mild · 150 g
LunaDark chocolate · 400 g / 1 kg
LalibelaChocolate · 400 g / 1 kg
EJAFloral · 400 g / 1 kg
LimuraHarmonious · 1 kg / 250 g
Royal SenseIntense · 1 kg / 1 kg / 400 g
Turkish CoffeeFor the džezva · 400 g / 1 kg
Turkish CoffeeGreen cardamom · 400 g / 1 kg
ColumbiaNutty · 250 g