400 g · ReserveRichard Cotrina · Peru
Blueberry, lemon and peach — bright, clean and juicy, from one farm in the Peruvian Andes.
New in Skopje, in small lots. Message us and we will set a bag aside for you.
Peru El Eucalipto · Richard Cotrina · Peru
A single-farm lot from Richard Cotrina's Finca El Eucalipto in Peru: Bourbon, washed, grown at 1,450–1,500 metres. The cup is bright and clean: blueberry and ripe peach, a squeeze of lemon, and a light, silky body. A coffee for people who drink it black, best as filter or AeroPress, and lively as an espresso.
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 Eucalipto · Peru 🇵🇪
Most coffee is a mix of hundreds of farms. This bag has one name on it: Richard Cotrina, who grows it on his farm El Eucalipto, high in the Peruvian Andes.
Peruvian coffee grows on the eastern slopes of the Andes, where the mountains drop towards the Amazon: small family farms, often only two or three hectares, between banana trees and shade trees, with cloud and rain most afternoons. Nearly all of it is picked by hand and processed on the farm itself.
Bourbon is one of the two great "mother" varieties of arabica. It is named after the island of Bourbon, today's Réunion in the Indian Ocean, where French missionaries planted coffee from Yemen in the early 18th century. It gives less fruit per tree than modern varieties, and better coffee: sweet, clean and balanced. That is why careful growers keep planting it.
At El Eucalipto the cherries are pulped on the day they are picked, the beans ferment in tanks, are washed in clean water and dried slowly. Washing gives the clean, transparent cup where you can pick out each note: blueberry, lemon, peach. We roast this lot in small batches in Neusiedl am See and keep the roast light enough for the fruit to stay bright.
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.
15 g → 230 ml · 2 min · medium-fine
A clean, sweet cup in two minutes — at home, at the office or on the road.
18 g → 36 g · 25–30 s
Fine grind. Thick crema, flavour up front, a sweet finish.
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.
The berry in the cake and the berry in the cup meet halfway.
Ripe stone fruit underlines the peach.
A little citrus brings out the lemon brightness.
Pick it if…
Want the rarest coffee of the four? Try Peru Gesha.
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
It is roasted lighter than our everyday coffees, to keep the fruit. That makes it brighter, not sour. As espresso, use a slightly finer grind and a longer shot (18 g in, 40 g out).
They come from different farms and different varieties. El Eucalipto is a Bourbon from Richard Cotrina: berries and lemon. The Gesha is from Edilberto Bermeo: lime leaf, lemon cream and brown butter, rarer and more delicate.
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.
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