ffocee is a mindset.
Coffee that invites presence, calm, and quiet joy. Small-batch specialty coffee roasted in Wanaka, New Zealand.
Created for people who want to slow down, feel grounded, and enjoy the moment they’re in.
why Ffocee
Ffocee began with curiosity — a fascination with coffee as a never-ending journey of discovery. Over time, that curiosity softened into something quieter: presence, connection, and respect for the land and the people behind every cup.
Coffee is more than a drink to us.
It’s a pause. A ritual. A moment where the noise softens.
Ffocee exists to inspire — not perfection, not hustle — but attention.
To yourself. To others. To the moment you’re in.
Explore Our Current Lineup
Micro-lot Specialty Coffee Scoring 88
Tropical Fruit · Strawberry · Peach · Pineapple
100g · Furoshiki Edition
Process Natural Anaerobic + Mossto | Varietal Sidra| Altitude 1450MASL | Location Fresno, Tolima | Producer Elias and Shady Bayter
Magnum Sidra is a distinctive expression of the Sidra variety from El Vergel Estate, produced using their unique mossto fermentation process. The process is designed to accentuate the coffee’s natural tropical and floral character while maintaining the clarity and structure that make Sidra so expressive.
The cherries are handpicked at peak ripeness and placed into sealed plastic tanks for 72 hours of anaerobic fermentation. They are fermented with mossto — a juice-like lixiviate produced during the fermentation of Java cherries. The mossto is kept alive under cold storage at approximately 3°C, with water and sugar added to maintain an active microbial environment.
This fermentation creates an opportunity to build additional layers of fruit and aromatics into the coffee, enhancing its tropical and floral qualities without overwhelming the character of the Sidra variety.
Following fermentation, the coffee is dried in two stages. It first spends 2–4 days in a mechanical drying silo at controlled temperatures, helping to gently stabilise the fermentation and moisture content. It is then slowly sun-dried for a further 18 days, allowing the coffee to develop and settle naturally.
In the cup, Magnum Sidra is vibrant, tropical and fruit-forward, with an elegant floral character and plenty of depth.
Micro-lot Specialty Coffee Scoring 88+
Rose tea · Blackcurrant · Doris plum · Strawberry · Chocolate
100g · Furoshiki Edition
Process Carbonic Maceration Natural | Varietal Gesha | Altitude 1450MASL | Location Fresno, Tolima, Colombia | Producer Elias and Shady Bayter
This beautiful Gesha comes from at El Vergel Estate in Tolima, Colombia.
Grown at around 1,460 metres above sea level, the coffee begins with carefully selected cherries picked at peak ripeness. The cherries undergo a 36-hour aerobic pre-fermentation before being transferred to a bioreactor, where they continue fermenting for 72 hours in a COâ‚‚-rich environment.
This carefully controlled carbonic maceration process brings out greater aromatic intensity, sweetness and complexity, while allowing the delicate floral and tropical character of the Gesha variety to shine through.
After fermentation, the whole cherries are mechanically dried for 120 hours under controlled conditions. The coffee is then rested in GrainPro bags for 30 days, allowing it to stabilise before milling and export.
Honey · Jasmine · Tropical Fruit · Dark Chocolate
Process Natural | Varietal Red Bourbon| Altitude 1600-1800 MASL | Location Acevedo, Hiula | Producer Alexander Vargas
Elegant and beautifully aromatic, this Pink Bourbon reveals floral jasmine notes, honeyed sweetness, and layers of tropical fruit. A juicy, balanced acidity carries through to a smooth, dark chocolate finish.
Grown at La Piragua farm by Alexander Vargas, this coffee reflects over two decades of dedication to the craft. Alexander began his journey at just 15, learning from his parents before committing fully to specialty coffee at the age of 20.
Today, he is known for his innovative approach, working with varieties such as Pink Bourbon and Geisha and exploring advanced processing methods, including anaerobic fermentation. His coffees have earned multiple nominations in the prestigious Cup of Excellence, recognising both quality and consistency.
Beyond his own farm, Alexander is deeply committed to his community, mentoring young producers and sharing knowledge to support the next generation of coffee growers.
Experience the Flutter
Filter coffee. Slow brewing. Soft moments.
Ffocee focuses on clean, complex flavour profiles. Roasted in small batches with care for origin, people, process and, most importantly, how the coffee makes you feel.
