400 gColumbia
Dark chocolate, dried fruit and nuts — the soul of Colombia in a cup.
This size is new. Message us and we will reserve a bag for you.
Luna · Columbia
Luna is a single origin from Pitalito, in Colombia's Huila highlands: one region, one variety (Caturra), washed and sun-dried. In the cup, dark chocolate up front, the sweetness of dried fruit — figs, raisins — and a soft, nutty finish. Low acidity and a round body: deep and comforting rather than bright, and it holds its own in milk.
Pitalito, Huila · Colombia 🇨🇴
The moon over Colombia could tell a thousand stories about the country, its history and its people. We would rather let the coffee talk.
Luna comes from around Pitalito, in the south of Huila, close to where the Andes split into cordilleras and the Magdalena river is born. Huila is today Colombia's largest coffee-growing region: small family farms on steep slopes at 1,340–1,800 metres. The slopes are too steep for machines, so the cherries are picked by hand, and only the ripe red ones.
Luna is a single variety: Caturra, a compact natural mutation of Bourbon known for a sweet, clean cup. Close to the equator there is no real winter, so Huila brings in two harvests a year, the main crop and the smaller "mitaca". On plenty of farms the older growers still plant and prune by the phases of the moon — the moon on our label.
Luna is washed: the fruit is removed, the beans ferment briefly, are rinsed in clean water and dried in the sun. That is where the clean, sweet cup comes from. Tewoo buys it through InterAmerican Coffee and roasts it in small batches in Neusiedl am See, slowly enough for the chocolate and the dried fruit to come forward.
From Tewoo's specification for the current lot; details can change from harvest to 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.
18 g → 36 g · 25–30 s
Fine grind. Thick crema, flavour up front, a sweet finish.
Full basket, not tamped · medium-fine
Sweet and full, never bitter if you take it off the heat as soon as it starts to hiss.
1 : 15 · 4 min · coarse
Brings out the full body and the chocolate and caramel notes.
60 g per 1 l · 3–4 min · medium
The most fruit and floral notes — a clean, tea-like cup.
Grind right before brewing · water at 92–96 °C · best 2–6 weeks after the roast date.
A square of 70% next to an espresso: the coffee finishes what the chocolate starts.
Nutty, honeyed desserts mirror the nutty finish.
Chocolate notes plus milk: it tastes like a good mocha, without the syrup.
Pick it if…
Want it brighter and fruitier? Try Lalibela.
1 kg
400 gEvery Tewoo coffee is available at City Gourmet — Crvena Skopska Opština 11, by the Stone Bridge, 3 minutes on foot from Macedonia Square — and at Bliss Palace Hotel & Spa, ul. Makedonija 5. Have a coffee in City Gourmet’s green courtyard, then take a bag home.
Mon–Fri 9–22 · Sat, Sun & holidays 8–20
It is a tribute to the moon over Colombia, and to the growers who still plant and prune by its phases. That is why the moon phases run across the top of the label.
No, a single origin: one region (Pitalito, Huila) and one variety (Caturra). What you taste is that one place.
No. It is roasted for chocolate and sweetness, not for a burnt taste. If a cup tastes bitter, the grind is too fine or the water too hot: go a little coarser and use water just off the boil (92–96 °C).
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.
The beans come from organic producers at origin. We do not claim an organic certificate for the finished bag.
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