400 g · ReserveEdilberto Bermeo · Peru
Lime leaf, lemon cream, thyme and brown butter — the rarest coffee we roast.
New in Skopje, in small lots. Message us and we will set a bag aside for you.
Peru Gesha · Edilberto Bermeo · Peru
A Gesha from Edilberto Bermeo's farm in Peru, washed and grown at 1,750 metres. Gesha is the most sought-after arabica variety in the world, and this one shows why: an elegant, tea-like cup with the perfume of lime leaf, the sweetness of lemon cream, a herbal touch of thyme and a warm brown-butter finish. Brew it slowly, drink it black, take your time.
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.
Edilberto Bermeo · Peru 🇵🇪
In 2004 a coffee from Panama won a competition by such a margin that the coffee world went looking for its name. It was Gesha. Twenty years later, it is still the variety every specialty roaster dreams of.
Gesha is named after the Gori Gesha forest in south-western Ethiopia, where seeds were collected in the 1930s. From there it travelled to research stations in Kenya, Tanzania and Costa Rica and finally to Panama, where for decades nobody paid it much attention. Then, in 2004, the Gesha of Hacienda La Esmeralda was tasted in competition, and it has been setting record prices ever since.
Gesha trees are tall and slender, with long, elegant leaves, and they give few cherries. They need altitude and care to show their perfume, so only a small part of any farm is ever planted with them. Edilberto Bermeo grows his at 1,750 metres in Peru, high enough for the cherries to ripen slowly.
This lot is washed: the fruit is removed, the beans ferment briefly and are rinsed and dried, so nothing covers the variety's own aroma. Lime leaf and lemon cream at the start, thyme in the middle, brown butter at the end. We roast it in small batches in Neusiedl am See, gently, because with a Gesha the roaster's job is mostly to stay out of the way.
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.
Lemon cream in the tart, lemon cream in the cup.
Brown-butter cakes echo the warm finish.
Honestly, the best pairing for a Gesha is a quiet ten minutes.
Pick it if…
Want something bright and easier to find every day? Try Peru El Eucalipto.
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
Both spellings are used for the same variety. "Gesha" follows the name of the Ethiopian forest it comes from, which is how the bag spells it.
Slowly and black: V60 or Chemex, 15 g of coffee to 250 ml of water just off the boil (92–94 °C), about three minutes. Milk and sugar would cover exactly what makes it special.
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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