NONNA EMMA, Subscription
NONNA EMMA, Subscription

NONNA EMMA, Subscription

Regular price £15.80
Sale price £15.80 Regular price
Honey, Citrus, Heavy syrupy

Nonna Emma is a sweet and syrupy blend with a lively balance of honey and citrus. Sourced from microlots in Huila, Colombia, and Yirgacheffe, Ethiopia, this coffee offers a smooth, comforting cup. The blend highlights natural sweetness and brightness, creating a well-rounded experience that’s perfect for those who enjoy a rich, balanced brew.
Weight

Pickup available at Roastery

Usually ready in 24 hours

NONNA EMMA, Subscription

400g / Wholebean

  • Roastery

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +441249263437
  • A 400g bag of coffee.
  • 30% off your first three subscription orders.
  • A 70g sample of our latest release.
  • Save up to 15% compared to one-off purchases.
  • £1.50 coffee drinks at any Coffee Gems location (farmers’ markets, shows, premises).
  • Farmers paid up to twice the market rate.
  • Free UK Royal Mail tracked 48 delivery on all orders over £25.
  • For orders under £25 delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Honey, Citrus, Heavy Syrupy
PRODUCER: Various producers
VARIETAL: Castillo, Bourbon, Heirloom, Lempira
PROCESSING: Washed | Natural

Huila, Colombia

Located in southern Colombia, where the Andes mountains converge. The region is known for its cool climate, fertile soil, and focus on quality coffee production. Smallholder farmers in the Pitalito area produce specialty coffees, with selective harvesting and careful processing. The Departmental coffee committee provides training to improve farming techniques. Huila also holds historical significance, with the San Agustin archaeological site offering insight into pre-Columbian cultures.

Yirgacheffe, Ethiopia

Located in Ethiopia's Gedeo Zone, it's famous for its exceptional coffee-growing conditions. The region’s high altitudes, abundant water, and heirloom varieties contribute to its renowned flavour profiles. Small-scale farmers typically grow coffee in gardens and forests. Most of the coffee is processed at centralised washing stations to enhance quality. Yirgacheffe is considered one of the birthplace regions of coffee, producing some of the world's finest beans.

Coffee Gems Community

Our subscriptions are more than just a way to receive great coffee—they’re an invitation to explore, learn, and connect through exceptional, artisan-roasted coffee. Whether you’re discovering exquisite single origins, experiencing rare and exclusive lots, or enjoying carefully crafted blends, each selection is chosen with passion and expertise.

We believe in the artistry behind every cup, from the skilled hands of farmers to the meticulous craft of roasting. Our approach is rooted in curiosity, celebrating the nuances of flavour, terroir, and process. By subscribing, you become part of a community that values quality, sustainability, and the human stories behind every coffee we source.

This is coffee as it should be—thoughtfully selected, beautifully roasted, and delivered with the same care and dedication that goes into every stage of its journey. Whether you’re a seasoned coffee lover or just beginning your exploration, our subscriptions are designed to inspire, surprise, and elevate your daily ritual.

Welcome to the Coffee Gems community—where every cup is a story waiting to be told.

WASHED | NATURAL PROCESSED

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

The natural process involves drying the whole coffee cherry with its skin still intact. The cherries are spread out in the sun and dried for several weeks, during which time the fruit’s sugars and flavours infuse into the bean. After drying, the beans are hulled to remove the outer layers. This method tends to produce coffee with fruity, complex flavours and a fuller body.

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

The natural process involves drying the whole coffee cherry with its skin still intact. The cherries are spread out in the sun and dried for several weeks, during which time the fruit’s sugars and flavours infuse into the bean. After drying, the beans are hulled to remove the outer layers. This method tends to produce coffee with fruity, complex flavours and a fuller body.