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Tea
Yunnan Gold
If Indian Assam is astringency and bread, then Chinese Yunnan is velvet and honey. We named this variety Yunnan Gold because it contains a large amount of golden, fuzzy buds (tips). The buds are responsible for the magic of taste: the tea turns out rich, with warm notes of dried apricot, prunes, and floral honey. The leaves are rolled into tight spirals, which preserves the tenderness inside and reveals the aroma only at the moment of meeting hot water. The perfect "evening" black tea: it relaxes wonderfully and drinks like a standalone dessert.
Gong Ting Pu-erh
The benchmark pu-erh with historic status. Why Gong Ting? This is the name of a raw material category. Translated from Chinese, it means "Palace Pu-erh" — a variety that was historically supplied to the imperial court. Unlike regular pu-erhs made from large leaves and stems, Gong Ting consists of thousands of small golden buds. The buds fundamentally change the tea's profile: Texture: The brew is dark, opaque, and thick, like hot chocolate. Taste: The harshness and "wet earth" smell disappear. Noble notes of warmed wood, hazelnut, and creamy caramel emerge. This is a powerful yet refined energizer. It provides a state of clear, calm alertness and withstands many infusions.
English breakfast
This is the foundation of your day. A classic recipe, perfected. Unlike simple store-bought versions, our English Breakfast is a complex construction. We've united four tea regions in one cup: Assam (India) delivers a powerful malty, bready taste. Kenya provides the rich, dark color (the tea's "body"). Ceylon adds high, bright aromatic notes. Chinese tea smooths the edges, binding everything together. This is a tea with masculine character: structured, straightforward, no unnecessary details. It energizes perfectly and pairs with anything — from lemon to milk.
Black Elixir
The most mysterious component in our collection. If you look closely at the dry leaf, among the black leaves you can see emerald "pearls." This is Jiaogulan — the legendary "Herb of Immortality." For centuries, it was gathered in the mountains of China as a source of vital energy and eternal youth. We added this rare ingredient to the tea so that every sip fills you with energy. But Black Elixir isn't just about health benefits — it's primarily about taste. The natural herbaceousness of jiaogulan is masterfully hidden behind the juicy sweetness of mango. You drink tea, knowing that an ancient power is hidden within it. *Jiaogulan in this blend is used in both whole and crushed form.
Linden Bloom
We wanted to convey the feeling of a walk along a sun-drenched linden alley. The main role is played by linden blossoms. When brewed, they release essential oils, creating the illusion that you're drinking tea with honey, though there's no sugar in it. The black tea here is mild, not astringent. And pieces of peach complement the taste, making it velvety. The perfect choice for a cool evening or a moment when you just need to breathe out.
Immuno Gold
The most valuable tea for health. We named it Immuno Gold because the main ingredient here is sea buckthorn. Worldwide, this berry is called "liquid gold" for its unique amber color and incredible concentration of benefits. This isn't just tea; it's a vitamin bomb. Thanks to sea buckthorn oils, the drink is thick, satisfying, and enveloping. The taste is bright, sweet-and-sour, reminiscent of a tropical mix. Rose in the blend is present only in the background, to soften the berry's wild nature. This is the perfect choice for the cold season: delicious like a dessert and healthy like a vitamin complex.
Red Currant
The taste of red currant is unmistakable: it's a bright, ringing tartness that instantly awakens the taste buds. Paired with astringent black tea, it works as a natural tonic. To soften this bold duo, we added a scattering of wild flowers (blue cornflower and safflower). They don't overpower the berry's taste but make the tea's aroma more delicate and summery. Perfectly suited for those who don't like cloying sweet teas.
White Garden
This tea is like a walk through a summer garden. At its base is the elite Chinese white tea Mao Feng. It's so delicate that it serves as the perfect canvas for bright colors. We created a complex composition: Tropical sweetness: Pieces of mango, papaya, and pineapple make the taste sunny and juicy. Floral tenderness: A bouquet of rose, jasmine, and immortelle gives the drink a refined aroma. Berry spark: Red currant and strawberry add that "living" tartness that prevents the tea from becoming cloying. This is a very light and joyful tea. Perfect for long conversations.
Lemongrass & Vanilla
Green tea with the character of a creamy oolong. We added rich, fatty ingredients to the light base (green tea) — coconut flakes and roasted chicory. In hot water, they release their oils, giving the tea a full body and revealing the drink's flavor. Lemongrass is here for balance: it "highlights" this creaminess with its citrus freshness, preventing the taste from becoming flat. A very soft, satisfying blend.
Longjing (Dragon Well)
China's most decorated green tea. Its name Longjing (Dragon Well) is known worldwide. Why is it valued so highly? The secret is in the handcraft. The master doesn't roll the leaves but flattens them by hand in a heated smooth wok. This process "seals" the juice inside and caramelizes natural sugars. That's why Lung Ching doesn't resemble ordinary green tea: there's no bitterness or raw grass smell. Instead, you taste a warm, nutty aroma (roasted chestnut, pumpkin seeds) and a note of young sweet corn. The brew is thick, oily, and very satisfying.
Black Vanilla
A balance of strength and tenderness. Usually, black tea energizes and is astringent. But in this blend, we changed its character. The dominant note is natural vanilla bean. This isn't just a sweet flavoring; it's an expensive spice with a complex, oily, woody profile. Interacting with hot water and Assam's tannins, vanilla works as a "softener." The tea becomes rich and feels creamy in the mouth, though there's no milk. The perfect evening tea: warm, subtly sweet, enveloping.
Rooibos Nectar
Rooibos is a plant from South Africa that contains no caffeine but is rich in natural sugars. On its own, it has a slightly sweet, woody taste. In this blend, we enhanced its sweetness with peach and apricot pulp. In hot water, they open up with notes of fruit jam or baked fruit. The brew is rich, oily, and a beautiful red-copper color. This is the perfect "sleepy" tea: it calms, satisfies sweet cravings, and is suitable even for children. The taste of pure natural harmony.
Jasmine Fizz
A popular jasmine tea that plays on contrasts. We took elite Chinese tea varieties as the base — the tender, slightly sweet buds of 'Mao Feng' and 'Dragon Pearls', steeped in the aroma of night jasmine. But we didn't want to stop at the classics. The main secret is white hibiscus. It's added not for color, but for character. Its soft, fruity tartness doesn't overpower the floral bouquet but enlivens it, creating in each cup the effect of light, sparkling effervescence — that very "fizz." This makes the familiar, cozy taste unexpectedly fresh and multifaceted. It's precisely for this balance of tenderness and refreshing brightness that 'Jasmine Fizz' has long been a favorite of Dear Robert guests. The perfect choice when you want comfort and a new impression.
Assam Koomsong
The benchmark Indian tea. The Koomsong estate is located in Assam's famous "Golden Belt," in the Dum-Dum river valley. The secret of its taste lies in the soil itself: the earth here is so rich in minerals, and the climate so humid and hot, that the tea leaf develops maximum strength. These natural conditions create the phenomenon of a "syrupy" tea. The brew is dark, rich, and full-bodied. Koomsong's main characteristic is its famous malty profile. In every sip, you taste warm, satisfying notes of fresh rye crust and buckwheat honey without any bitterness.
Spicy Wood
The "hottest" lot in the collection with an uncompromising masculine character. Not just a spiced tea — this is pure fire energy. We kept the authentic spice set (cardamom, ginger, black pepper) but shifted the focus to flavor density. When brewed, it produces a thick, dark infusion with the aroma of heated wood and gingerbread. Works as a natural energizer: pepper gets the blood flowing, while ginger provides mental clarity. Perfect for overcast days when you need to get into work mode. Tip: add milk to transform it into a spiced latte.
Panettone
This blend recreates the taste of the famous Italian Panettone cake. The base is light white and green tea, but the main focus is on sugar meringue. When it hits hot water, the meringue melts and changes the tea's texture: it becomes thick, sweet, and enveloping. The flavor profile is completed by roasted almonds and natural candied fruits. Spices (cinnamon, cloves) are added in minimal amounts — just for aroma.
Oriental Cake
Tea as Eastern hospitality. We rejected the name "Fruit Cake" because this taste is deeper and richer. This is true Eastern confection. The base is full-bodied black tea. Its character is shaped by warm spices: noble cardamom and warming ginger. To soften their nature, we added a generous portion of candied fruits: pineapple and coconut provide a rich, sugary texture, while orange adds a festive aroma. This is a tea with a very complex, layered taste: it's simultaneously spicy, sweet, and fruity. It warms and satisfies perfectly.
Endless Summer
This tea is a ticket to summer. We wanted to convey the feeling of a warm evening on the waterfront. The atmosphere comes from an unusual combination: floral oolong and airy popcorn. In hot water, the popcorn releases aromas of roasted caramel and a sugary waffle cone. Combined with the softness of oolong, this creates the full effect of creamy ice cream. A generous portion of raspberry, strawberry, and papaya provides the juiciness. You drink tea, but your taste buds read it as a light berry dessert eaten by the sea. A sweet, warm, and very cozy taste.
Moroccan Mint
A classic of world tea etiquette. This blend is a historic union of China and Africa. As the base, we take the classic Chinese Gunpowder. Its leaves are rolled into tight balls resembling pebbles, which preserves intensity and gives the drink an astringent, slightly smoky structure. The second violin is Moroccan mint. Moroccan mint is a specific variety of spearmint that has historically been grown in North Africa. It differs from regular peppermint: it has more menthol, but the taste is softer and sweeter, without bitterness. Gunpowder provides the "body" and strength, while mint provides the "chill" and aroma. Together, they create that very taste that saves from desert heat and resets the mind in a metropolis.
Cherry Silk
At the heart of this blend lies an unprecedented union of four great tea varieties, each playing its own part: Bai Mu Dan (White Peony): Gives the drink volume and tenderness thanks to its fuzzy buds. Lung Ching (Dragon Well): Provides noble grassy freshness. Darjeeling: The famous "tea champagne" adds delicate spring floral notes. Dragon Pearl: Hand-rolled green tea leaves that unfold with a bright jasmine trail. But the real magic happens when this elite base meets dessert notes. Tropical coconut creates a rich, creamy, nutty texture that envelops the palate. And through this tenderness breaks the bold, juicy ripe cherry, adding bright sweet accents. This is absolute harmony: floral lightness, creamy richness, and berry passion in one cup. A tea that doesn't just quench thirst but gives a feeling of spring and being in love.
Keemun Earl Grey
The secret of this blend is not in the additives but in the base. Instead of simple black tea, we use Keemun. This is one of the world's most famous varieties, called "tea Burgundy." It possesses natural sweetness and a unique aroma of rye bread crust and red wine. Keemun is so mild that it completely lacks the bitterness characteristic of regular black tea. It has natural sweetness, notes of honey, dried fruits, and toasted bread. When we layer natural bergamot oil on this complex base, magic happens: the citrus doesn't overpower the tea's taste but highlights its wine-like character. The taste is rich, rounded, and very refined.
Berry Noir
The foundation of Berry Noir is quality black tea, which gives the drink character and caffeine. The second dominant note is hibiscus petals (karkade). They color the brew a beautiful dark ruby and add that noble tartness that awakens the taste buds. And finally, a trio of berries (raspberry, strawberry, red currant) saturates the tea with natural sweetness and the aroma of summer. This is a rich, intense drink, full of vitamin C. It warms wonderfully in cold weather and works as a base for iced tea in heat.
Ginger Shot
We created it for those moments when you need to quickly get into work mode or support your immune system. The base is classic Sencha, but the main focus is on two active components: Ginger (Energy): We use root pieces that physically warm the body and get the blood flowing. Citrus twist: A mix of lemon and orange zest. The peel contains essential oils that deliver powerful aromatics and a vitamin punch, unlike regular pulp. Apple in the blend only slightly softens this intensity. This is a battery-tea: bright, spicy, and very invigorating.
Violet & Lychee
One of the most elegant blends in our collection. A union of flowers and fruits that sounds like a single melody. Violet and rose are responsible for the top notes here — a delicate, refined aroma. But the taste is dominated by lychee and raspberry. The juicy, watery taste of lychee "grounds" the flowers, preventing them from becoming too perfume-like. Additional softness comes from natural vanilla and sweet date pieces in the base. You drink black tea, but it feels like a light floral nectar. A very sophisticated, soft, and inspiring taste.
Strawberry Fields
A tea-landscape. We named it Strawberry Fields to convey the feeling of openness and warmth. Imagine a field in mid-July, when the air shimmers with heat and smells of sweet berries and flowers. In this blend, green tea is the grass. Strawberry and pastille are the sweet berries, warmed by the sun. Pastille plays an important role here: dissolving, it makes the drink thick and sweet, like berry juice. And the rose here sounds not like a garden flower but like a wild rose growing at the edge of a field. This is a very calm, contemplative taste. A sip of summer in any season.
Grapefruit Twist
The most aromatic citrus blend. We named it Twist in honor of the bar term meaning a strip of citrus peel. The peel (twist) contains the most valuable essential oils. In this tea, the taste is shaped not by sour juice but by grapefruit and lemon oils. They give the drink a dense, vibrating aroma and pleasant, refreshing astringency. Lemongrass enhances this effect, adding a cool herbal note. This is a tea-tonic: it invigorates, focuses thoughts, and leaves a long, clean aftertaste.
Guanabana Fruit
Guanabana — a tropical fruit, a true natural cocktail. In one cup, you taste hints of several flavors at once: the sweetness of mango, the juiciness of pineapple, and the berry tartness of strawberry. Black tea serves as a strong base that doesn't get lost behind the fruits. And the yellow immortelle blossoms not only decorate the blend but also add a light honey-herbal field aroma. This is a vacation-tea: bright, sunny, and very positive.
Coffee
Colombia Venezia
Coffee with a century of history. This lot is the pride of Colombia's famous "Coffee Triangle." We work with Hacienda Venezia, an icon of the region. For 100 years, it has been managed by one family. Here, coffee is not a business — it's family honor. This approach creates absolute harmony in the cup. Colombia Venezia has an amazingly smooth, velvety body. The flavor unfolds with dense, "warm" notes: rich chocolate-nut spread, sweet dark caramel, and a subtle hint of refined tobacco in the depth. This is that "real coffee" taste that classic lovers seek: rich, rounded, and infinitely cozy.
Galapagos Organic
Coffee from a territory where nature rules, not man. This lot is unique for two reasons: The 97/3 Law: The Galápagos is a National Park. The strictest law prohibits touching 97% of the islands — this is untouchable wilderness where any construction or farming is forbidden. Coffee is grown on a tiny plot in the remaining 3% of land (San Cristóbal Island). This is a true Limited Edition, created by nature itself. To protect unique animals (tortoises, sea lions), pesticide use is prohibited here. Coffee grows on rich volcanic soils, caressed by ocean breezes. Thanks to the unique climate, the beans ripen slowly, developing incredible sweetness. In the cup, this is a dense, dessert-like drink with notes of caramel nougat, prune, and tropical fruits. Smooth, enveloping, rare.
Brazil Lagoa
The benchmark of Brazilian coffee with an impeccable environmental reputation. This lot is grown on the oldest farm, Fazenda de Lagoa, operating since the 19th century. Why are we proud of this coffee? It holds the international Rainforest Alliance certification. This means the farm preserves 30% of its territory as wild rainforest and nature reserves. The coffee grows in harmony with nature, without disrupting the ecosystem. This approach directly impacts bean quality. Coffee cherries ripen in natural shade, developing maximum density and sweetness. An absolute classic for connoisseurs. Dense, syrupy, with notes of dark chocolate, roasted walnut, and refined tobacco. This is the choice of conscious people: you get the perfect cup of coffee while supporting nature.
Honduras Monte Christo
An aristocrat from Central America. We selected this lot from Monte Cristo farm (Copán region) because it represents the benchmark of proper coffee. What makes it unique? HG (High Grown) Status: This is the official "High Grown" classification. Coffee trees grow at 1,200 meters elevation. In the thin air, beans ripen more slowly, becoming harder and denser. The higher the bean density — the richer and more complex the cup. Shade Grown: The farm is located in the Trifinio nature conservation zone. Coffee here grows not under scorching sun but in the shade of fruit trees. This protects the cherries and naturally infuses them with fruit sugars. Thanks to these conditions, Honduras Monte Cristo has a unique profile. This is a dense, enveloping coffee with a warm, homey note of fresh rye bread. The "fruit shade" where it grew reveals itself in a soft, sweet acidity on the finish. The perfect balance of nature and farmer's craft.
Ethiopia Harrar
Coffee with the most "wild" and authentic character. Harrar is a closed, historic region in eastern Ethiopia. Here, coffee grows not on industrial plantations but in wild forests or home gardens, in the shade of other trees. Beans are dried using the most ancient method — sun-drying on "African beds," allowing berry sugars to penetrate the bean. In Ethiopia's Harrar region, they use the most ancient processing method — natural (dry). Harvested coffee cherries aren't washed or depulped immediately. They're spread whole in the sun (on those "African beds"). The cherry begins to dry directly on the bean. As a result, natural sugars (fructose) contained in the sticky fruit flesh are absorbed into the bean during drying. This is why Ethiopia Harrar is so sweet and tastes of blueberry/dried fruit. This isn't added sugar — it's sugar from the coffee cherry flesh. The taste will surprise you: brewed in cezve or espresso, powerful dark chocolate, cocoa, and hazelnut dominate. Brewed in filter or French press, the bright berry nature awakens — blueberry and juicy grapefruit. One of the sweetest varieties in the world. A true "fruit bomb" with a chocolate heart.
Espresso No. 4
A foundational espresso blend with character. We united 4 regions for a dimensional taste: Brazil — base (chocolate). Costa Rica — sweetness (date). Indonesia — spice (tobacco). Burundi — depth. The result is coffee you want to drink every morning before work. It helps you focus. You'll clearly taste the dried date note, transitioning to a refined tobacco leaf finish. Perfectly reveals itself in espresso machines and moka pots.
Mango Mousse
"Dear Robert, follow your dreams…" The most dreamy lot in our collection. We created it for those moments when you want to close your eyes and transport yourself from the gray city to an ocean shore. This blend features an exotic note of ripe, juicy mango, whose fruity brightness instantly awakens the imagination. To keep the taste from being too sharp, we softened it with enveloping coconut milk undertones and the chocolate base of Brazilian Arabica. The result resembles an exquisite tropical mousse or light cheesecake: sweet, creamy, and airy. This is inspiring coffee that gives a feeling of lightness and faith that the boldest dreams will surely come true.
Stay Close Decaf
"Dear Robert, stay close… even when the world sleeps." We created Stay Close Decaf for those who don't want to part with their favorite taste even before sleep. This is a mirror reflection of our classic Stay Close variety. The same enveloping sweetness of dried date, the same softness of cream caramel and toffee. The only difference is that caffeine has been removed from this bean using the CO2 method (the most eco-friendly and safe). If classic Stay Close is a date, then Stay Close Decaf is the cozy silence after it. This is the taste of trust and peace. The perfect drink for ending the day when you just want to be silent together or read a book in quiet.
Guatemala Decaf Swiss Water
"Dear Robert, always stay true to yourself…" This coffee preserved its true nature. The bean has the Strictly Hard Bean marking. It grew in Guatemala's mountains at over 1,350 meters elevation, tempered by winds. This gave it dense structure and a rich berry profile. Water (Swiss Water): We used Swiss technology: caffeine is washed out only with hot water and retained by charcoal filters. No chemistry, solvents, or magic. Taste: In the cup, you'll feel the living breath of highlands — the refined bitterness of cocoa and sweet acidity of wild berries.
Mexico Maragogype
This lot impresses at first sight. The Maragogype variety is a rare natural mutation of Arabica that produces phenomenally large beans (2-3 times larger than regular ones). They grow in Mexico on rich volcanic soils. The main feature of this bean is its porous structure. Like a sponge, it absorbs tropical aromas while containing less caffeine than regular Arabica. In the cup, this delivers amazing lightness — red currant acidity unfolds, smoothly transitioning to a soft finish of milk chocolate and hazelnut. The ideal choice for those who love mild coffee and aesthetics in details.
Espresso No. 5
Espresso with the most complex geography. We named this blend No. 5 because five coffee regions participate in its formula. Each adds its unique shade to the cup: 1. Cuba: A rare guest in blends. It gives the blend character — notes of spiced rum, spices, and tobacco leaf. 2. Indonesia: Responsible for body and that fresh rye bread taste. 3. Costa Rica: Creates a dark chocolate base, binding the flavors together. 4. Ethiopia: Adds light floral depth to the aroma, so the taste isn't flat. 5. Vietnam (Robusta): We added just 10% quality Robusta. It works as the "framework": giving the drink caffeine strength and the thick, tall crema so valued in espresso. Thanks to dark roasting, this coffee has zero acidity. Only density, strength, and drive.
Yirgacheffe Organic
The Yirgacheffe region is considered the birthplace of the world's most "floral" and elegant varieties. We selected an organic lot from the Koke station. Here, coffee trees grow in a unique ecosystem — in the shade of banana palms. Palm leaves protect the coffee from scorching sun, allowing cherries to ripen slowly and accumulate complex esters. Unlike dense chocolate varieties, Yirgacheffe is about lightness and aroma. In the first sip, you'll feel bright floral notes (jasmine, bergamot) transitioning to refined wild rosehip acidity. A soft cocoa velvetiness plays in the background. This is coffee for savoring the moment. It's ideal for pour-over, French press, or simply steeping in a cup.
Havana Rum
"Dear Robert, never trade your freedom…" Coffee with the atmosphere of evening Havana. This variety is created for those who love the aesthetics of refined spirits but value naturalness. Important distinction: We fundamentally don't use synthetic fragrances. Flavoring happens through "open pore" technology: natural aromatic oils are added to beans immediately after roasting. The coffee eagerly absorbs them, sealing the aroma inside. In the cup, this gives a powerful but clean effect: First note — aged dark rum and oak barrel. Second note — cane sugar and vanilla sweetness. Finish — refreshing lime hint. This is the perfect digestif: dense, slightly sweet, and safe.
Bourbon Vanilla
"Dear Robert, find harmony in simple things." — Vanilla is the "white shirt" in the dessert coffee wardrobe. Many fear flavored coffee due to associations with harsh, artificial smells. At Dear Robert, we fundamentally use only natural flavorings. Synthetics hit your nose and mask the coffee's own taste. Natural extracts work differently: they weave into the bean's structure, enhancing its natural chocolate-nut notes. We apply aroma oils to beans immediately after roasting, while their pores are open. This allows natural vanilla to "absorb" into the bean's oily structure. As a result, you get a drink with a soft, enveloping taste. Vanilla here sounds not like sugar syrup but like an expensive spice — delicate, sweet, and cozy. Perfectly reveals itself in cappuccino and latte: milk transforms this coffee into melted ice cream. This is the taste of inner balance and calm, restoring harmony even on the busiest day.
Cognac Orange
"Dear Robert, be confident in your path…" Coffee with the character of a sophisticated evening. We were inspired by the legendary French cognac-based liqueur. Dense Arabica from South America with natural notes of dark chocolate and nuts. We use only natural extracts. At the heart of the composition — bitter orange oil and oak barrel notes. This gives the drink refined tartness and a recognizable "cognac" profile without a drop of alcohol. Unlike flat citrus flavorings, natural extract unfolds gradually: first you feel bright zest, then — the warmth of brandy and a long finish of burnt caramel. Unlike simple citrus flavors, this profile sounds substantial and solid, leaving a long, warm aftertaste. A drink for confident people that helps gather thoughts and make the right decision.
Irish Cream
"Dear Robert, warmth comes from within…" Irish Cream is often associated with a harsh aroma, but at Dear Robert, we use a different approach. We rejected synthetic alcohol imitators. We use natural extracts that convey the refined malty note of whiskey and cream sweetness without overpowering the bean's own taste. The blend's base is Brazilian Arabica, which naturally has a chocolate-nut profile. It pairs perfectly with creamy aroma notes. It doesn't burn — it warms. The taste is dense, velvety, with a long sweet finish. Pairs magnificently with milk: it amplifies the creamy component, turning the drink into an alcohol-free version of the famous Baileys liqueur.
Cappuccino Crema
"Dear Robert, inspiration is everywhere…" A taste that deceives the senses. This variety creates the illusion of milk in black coffee. The dense Brazilian Arabica base, complemented with natural cream aroma, makes the drink thick and velvety, reminiscent of delicate coffee crema texture. This is an inspiring taste that helps you wake up, gather your thoughts, and tune into a productive day, enjoying the texture of melted ice cream in every cup.
Cinnamon Feels like Home
"Dear Robert, never forget your way home…" Cinnamon is the most familiar aroma in the world, yet often the most misunderstood. We named this variety Feels Like Home because it gives you that feeling when you come in from the cold into a warm kitchen. In mass market, its taste is often associated with sugar and pastries. At Dear Robert, we reveal its natural essence. Cinnamon is, above all, a spice with woody character. It warms but isn't cloying. It has a light, refined sharpness. We fundamentally use natural oil extract, not ground powder. Why does this matter? Powder often grates on teeth and leaves cloudy sediment. Extract, however, completely penetrates the coffee bean's pores, leaving the drink clean and transparent yet saturated with aroma. Basic, reliable, warm. Ideal for cool days when you want to create comfort around yourself. Pairs beautifully with milk, which softens the spice, turning the drink into a delicate dessert.
Macadamia
"Dear Robert, you deserve the best…" The king of nuts. Macadamia isn't just a nut — it's a natural dessert. The main feature of macadamia is its incredible butteriness. We preserved this sensation in the coffee. The drink turns out smooth, "rounded," with the texture of melted butter. Unlike hazelnut (which gives tartness) or almond (which gives bitterness), macadamia gives pure sweetness. In its taste, you clearly hear notes of vanilla cookie, praline, and chocolate chips. The dense Brazilian Arabica base perfectly holds this rich, heavy aroma without letting it become cloying.
Hazelnut Brownie
"Dear Robert, be strong…" We broke the rules and made the base not from soft Arabica but from powerful Indonesian Robusta. It has twice the caffeine. This is instant reboot and focus. Robusta naturally has notes of earth and dark chocolate. We simply emphasized this with hazelnut, nougat, and caramel aroma. Imagine a dense, thick, very chocolatey brownie where they forgot to add sugar but threw in a generous portion of nuts. The drink turns out dense. Ideal with milk and sugar — they soften Robusta's natural bitterness, turning it into a chewy candy.
French Truffle
"Dear Robert, find joy in little things…" The most "textural" chocolate taste. Why specifically Truffle, not just chocolate? Regular "Chocolate" flavoring often gives a flat sweet taste. Truffle is different. It's a combination of sweetness and the refined bitterness of cocoa beans. We achieved the "ganache" effect — it seems the coffee became thicker, denser, more viscous. It envelops receptors like a hot dessert. Dry, warm, chocolatey. As if you just ate an expensive candy dusted with cocoa.
Go Nuts
"Dear Robert, go nuts!" — the best advice you can give someone close: live brightly, act boldly, enjoy the moment. Taste explosion: this isn't a modest background coffee. This is a bright dominant. Oily, intense roasted peanut immediately announces itself. To balance the nut's boldness, we added notes of soft nougat and chewy caramel. A dense, thick drink that replaces dessert and gives a powerful energy boost. Pairs perfectly with an active lifestyle.
Mon Chéri
The most beautiful declaration in our collection. "Dear Robert. Mon Chéri." We love wordplay, and this variety is our special love. The French term Mon Chéri ("My darling") echoes the English Cherry. The perfect name for a gift to loved ones or yourself. This is a Black Forest cake classic in your cup. The bright, slightly intoxicating acidity of cherry liqueur pierces through the dense sweetness of dark chocolate. Black, it's a strict, evening "masculine" dessert with cognac and berry notes. With milk, it becomes soft, creamy, and infinitely tender, like an embrace. A taste that says "I love you" in every language of the world.
Banana Flambé
"Dear Robert, stay optimistic no matter what." The most joyful lot in our collection, which we call a natural antidepressant. We decided to move away from simple fresh fruit aroma and recreated the refined profile of the French dessert Banana Flambé. Imagine the taste of ripe bananas stewed in cream caramel, gently weaving into the dense chocolate body of Brazilian Arabica. The drink turns out amazingly thick and rounded, reminiscent of a smoothie or tender banana cheesecake in texture. The warm fruit sweetness completely smooths out coffee bitterness, leaving a long, cozy aftertaste. A sip of sunshine capable of instantly lifting your mood even on the cloudiest day.
Christmas Pudding
"Dear Robert, believe in magic…" The most magical lot in our collection, where we've captured the spirit of Christmas. We were inspired by the old English recipe for holiday pudding. This isn't just sweet coffee — it's a complex, layered composition. With the first sip, a deep, smoky note of prune and raisin unfolds, immediately giving way to the warmth of aged cognac. The final chord — a bouquet of spices (cinnamon, clove) that embraces and gives feelings of comfort. This coffee is like coming home to a burning fireplace, a twinkling tree, and the anticipation of magic. The perfect companion for winter evenings and family gatherings.
Stay Close
"Dear Robert, stay close to those you love…" The most intimate lot in the collection, created for moments when you want to close the distance. We named it for its unique texture: the dense, enveloping sweetness of royal date seems to "stick" to receptors, creating feelings of warmth and closeness. In this blend, there are no sharp notes — only chewy caramel, soft toffee, and deep fruity date undertones that soften coffee's natural bitterness. This is a cocoon drink you want to hide in together, enjoying the long, sweet aftertaste of a cozy evening. The name Stay Close is a reminder of what matters. Gift this coffee to someone you don't want to let go. Or brew it for yourself to feel warm embraces from within.
Decaf Irish Cream
"Dear Robert, find peace in the chaos…" This variety is a master of paradoxes. It's coffee without caffeine and the taste of alcohol without alcohol. We created it for those precious evening hours when all work is done and time for yourself begins. The base is quality Arabica that underwent the safest decaffeination (CO2), which preserved the fullness of taste. We added aged whiskey notes for warmth and rich cream for softness. This is the taste of refined silence and serenity: it warms, relaxes the shoulders, and prepares you for peaceful sleep, leaving a creamy aftertaste of a good evening on your lips.