Brut Coffee

Brut Coffee Brut Coffee focuses on roasting the best quality coffee, and deliver it directly to the home brewer through online shop.

Brut Coffee offers international shipping around the world.

Panama Lost Origin LabLost Origin Coffee Lab’s founder, Franz Zeimetz, transitioned from artisanal craft beer maker to l...
18/02/2025

Panama Lost Origin Lab

Lost Origin Coffee Lab’s founder, Franz Zeimetz, transitioned from artisanal craft beer maker to lead Panama’s most innovative coffee processing facility. Through collaborations with top coffee producers in Panama, the lab is dedicated to crafting truly unique and exceptional coffees.

This special lot Don Benjie Bourbon Natural P23 & F42 is a true innovative collaboration between Lost Origin Lab and Finca Don Benjie. The farm is nestled in the highlands of Chiriqui, near the Baru Volcano, at an elevation of 1,400-1,550 meters.

All of the cherries are picked carefully by hand and transported in refrigerated truck to the processing lab. This Bourbon Natural lot was fermented using innovative techniques with P. kluyveri and L. thermotolerans for five days and dried for 32 days.

These microbes, commonly used in beer and wine fermentation, add complexity and enhance the vibrant, fruity notes of this exquisite coffee.

The is the last chance to try this special lot, limited quantity available.

Vol.40 Panama Lost Origin Don Benjie Bourbon Natural P23 & F42⁣⁣Country: Panama⁣Producer: Franz Zeimetz / Lost Origin La...
04/12/2024

Vol.40 Panama Lost Origin Don Benjie Bourbon Natural P23 & F42⁣
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Country: Panama⁣
Producer: Franz Zeimetz / Lost Origin Lab⁣
Farm: Don Benjie⁣
Variety: Bourbon ⁣
Process: Natural ⁣
Region: Los Naranjos, Boquete⁣
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Roast Degree: Light⁣
Flavor Notes:⁣
Acidity ●●●●○⁣
Body ●●●●●⁣
Sweetness ●●●●●⁣
Balance ●●●●○

Vol.39 Panama Elida Estate Geisha Washed⁣⁣Country: Panama⁣Producer: Wilford Lamastus⁣Farm: Elida Estate⁣Variety: Geisha⁣...
04/12/2024

Vol.39 Panama Elida Estate Geisha Washed⁣
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Country: Panama⁣
Producer: Wilford Lamastus⁣
Farm: Elida Estate⁣
Variety: Geisha⁣
Process: Washed ⁣
Region: Los Naranjos, Boquete⁣
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Roast Degree: Light⁣
Flavor Notes: Peach - Jasmine - Grapefruit ⁣
Acidity ●●●●●⁣
Body ●●●●○⁣
Sweetness ●●●●●⁣
Balance ●●●●●

Vol.38 Bolivia La Llama Geisha Washed AnaerobicHave you tried our latest release, Bolivia La Llama Geisha? This exceptio...
08/07/2024

Vol.38 Bolivia La Llama Geisha Washed Anaerobic

Have you tried our latest release, Bolivia La Llama Geisha? This exceptional brew showcases the very best of Bolivian coffee. Notes of orange blossom, jasmine and lemongrass. This geisha lot was grown in a unique climate and craftily processed to enhance the sweetness while preserving the elegant Geisha characteristics.

Produced by legendary Los Rodriguez family, brought by and roasted by yours truly🫡

Country: Bolivia
Producer: Los Rodriguez Family
Farm: La Llama
Farmer: Fay Jose Luis Chevas
Variety: Geisha
Process: Washed Anaerobic
Region: Villa Rosario, Caranavi

Roast Degree: Light
Flavor Notes: Orange Blossom - Jasmine - Lemonglass
Acidity ●●●●○
Body ●●●●○
Sweetness ●●●●●
Balance ●●●●●

𝐐𝐔𝐀𝐋𝐈𝐓𝐘⁣⁣ is serving one fo the finest ☕️ & 🥐 ⁣⁣Try the latest volume Colombia “Lulo” as an espresso or filter. It’s min...
14/04/2023

𝐐𝐔𝐀𝐋𝐈𝐓𝐘⁣
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is serving one fo the finest ☕️ & 🥐 ⁣
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Try the latest volume Colombia “Lulo” as an espresso or filter. It’s mind-blowingly good🤯⁣

Their house made croissants are just 🤤
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Congrats to my friend ⁣
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𝐋𝐮𝐥𝐨🍊⁣⁣Lulo or naranjilla, which means “little orange” in spanish, is a member of the nightshade family and is related t...
29/03/2023

𝐋𝐮𝐥𝐨🍊⁣
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Lulo or naranjilla, which means “little orange” in spanish, is a member of the nightshade family and is related to eggplants, tamarillos and tomatoes.⁣
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The flavour of the lulo fruit is sweet and acidic with notes of citrus, pineapple and kiwi.⁣
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🥝🍑🍍🍊

𝐓𝐚𝐦𝐢𝐫𝐮 𝐓𝐚𝐝𝐞𝐬𝐬𝐞⁣⁣Tamiru Tadesse was born at the heart of the coffee region, Bensa Sidama in Ethiopia.⁣In 2020. he establi...
17/01/2023

𝐓𝐚𝐦𝐢𝐫𝐮 𝐓𝐚𝐝𝐞𝐬𝐬𝐞⁣
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Tamiru Tadesse was born at the heart of the coffee region, Bensa Sidama in Ethiopia.⁣
In 2020. he established Alo Coffee to support local farmers where he grew up. He then built a main processing station in Alo Kebelle, a village new to growing coffee due to the high altitude estimated to be above 2,400masl.⁣
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Many considered it to be a risky move as a lack of infrastructure and experience in the area, however the risk paid-off in 2021 when he became the winner of CoE with an anaerobic lot with coffee produced and processed at an altitude at 2,450masl. ⁣
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*vol.28 is sold out🫡

𝐉𝐀𝐑𝐂 𝟕𝟒𝟏𝟓𝟖 𝐠𝐫𝐨𝐰𝐧 𝐚𝐭 𝟐,𝟒𝟎𝟎𝐦𝐚𝐬𝐥🏔️⁣⁣We’re starting the year off with a special lot from Cup of Excellence Ethiopia winner T...
15/01/2023

𝐉𝐀𝐑𝐂 𝟕𝟒𝟏𝟓𝟖 𝐠𝐫𝐨𝐰𝐧 𝐚𝐭 𝟐,𝟒𝟎𝟎𝐦𝐚𝐬𝐥🏔️⁣
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We’re starting the year off with a special lot from Cup of Excellence Ethiopia winner Tamiru Tadesse. This lot Shafeta was grown at 2,400masl. Due to the extremely high altitude, the trees produced tiny coffee cherries, and this contributed to its unique taste!⁣
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Intrigued?⁣
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More info to come🤓⁣
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𝐂𝐨𝐥𝐨𝐦𝐛𝐢𝐚 𝐌𝐢𝐥𝐭𝐨𝐧 𝐌𝐨𝐧𝐫𝐨𝐲 𝐆𝐞𝐢𝐬𝐡𝐚⁣⁣I am grateful to feature coffee from Milton this year again. Vol.26 Tabi Natural & vol.27...
05/11/2022

𝐂𝐨𝐥𝐨𝐦𝐛𝐢𝐚 𝐌𝐢𝐥𝐭𝐨𝐧 𝐌𝐨𝐧𝐫𝐨𝐲 𝐆𝐞𝐢𝐬𝐡𝐚⁣
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I am grateful to feature coffee from Milton this year again. Vol.26 Tabi Natural & vol.27 Geisha Natural were released together to showcase the difference taste profile in variety.⁣
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These lots are grown and processed in the same condition under the Milton’s at most care.⁣
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While Natural process tend to create similar flavour notes: such as cherry, tropical fruit and honey like sweetness, the difference in the cup was very interesting to say the least.⁣
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Milton’s geisha features clean classic geisha note of Earl Grey and bergamot with mango like mouthfeel and sweetness.⁣
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The Tabi presents more red fruit notes with thick sweetness and body. Think of pomegranate syrup and molasses.⁣
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It was a great rediscovery to taste the difference in variety. And it highlighted how processing method like Natural process can elevate the quality when it’s done well.⁣
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The vol.26 & 27 are both sold out by the time of this post. (Thank you all🥰) If you are lucky enough to try them, please share your experience🙏⁣
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See you tmr?⁣⁣•⁣•⁣•⁣⁣ x .silang x .serje.design x .coffee ⁣⁣Details are below:⁣⁣⁣Date: 17th July Sunday⁣⁣Time: 9:00-15:0...
16/07/2022

See you tmr?⁣
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x .silang x .serje.design x .coffee ⁣
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Details are below:⁣⁣⁣
Date: 17th July Sunday⁣⁣
Time: 9:00-15:00⁣⁣
Location: Willowbrae Cheese⁣
668 Darling st, Rozelle NSW 2039⁣
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📸 by (popup event ,btw when are we doing it again???)

POP-UP!!!!!!!!!!!!!!!!!!!!!!! x .silang x .serje.design x .coffee Join us at this Sunday for a special popup event!!Th...
13/07/2022

POP-UP!!!!!!!!!!!!!!!!!!!!!!!

x .silang x .serje.design x .coffee

Join us at this Sunday for a special popup event!!

There will be delicious goat cheese, handcrafted ceramics, and filter coffees on offer. Come!! It's gonna be fun🥰

Coffee menu:
-Colombia Jardines del Eden Passionfruit
-Colombia Jardines del Eden Strawberry
-Colombia Jairo Arcila Peach
-Brazil Jean Vilhena Laid Barrel

Details are below:⁣⁣
Date: 17th July Sunday⁣
Time: 9:00-15:00⁣
Location: Willowbrae Cheese
668 Darling st, Rozelle NSW 2039

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⁣𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐚𝐭𝐮𝐚𝐢 𝟔𝟐 🧐⁣⁣Catuai variety is a cross between Mundo-novo and Caturra, and originally made by the Institute Agro...
23/05/2022

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𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐚𝐭𝐮𝐚𝐢 𝟔𝟐 🧐⁣
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Catuai variety is a cross between Mundo-novo and Caturra, and originally made by the Institute Agronomico (IAC) of Sao Paulo state in Brazil.⁣
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Catuai is known for a highly productive plant, as it grows low and dense which makes it easy to harvest and treat diseases. It is also highly susceptible to leaf rust.⁣
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𝐒𝐨 𝐰𝐡𝐚𝐭 𝐢𝐬 𝟔𝟐 𝐭𝐡𝐞𝐧?⁣
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Embrapa agricultural research corporation in Brazil, further developed Catuai variety using different strains. ⁣
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In total there are about 10 different Catuai sub varieties exist in the world. ⁣
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This Catuai 62 has the most resistance for leaf rust and has a higher cup quality.⁣
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