Ultra-Luxury Coffee Roastery

Dark Obsession

Rare. Traceable. Uncompromising.

Limited to 500 bags worldwide

Our Story

Founded in the quiet hours before dawn

NOIR & FÈVE was born from an uncompromising belief: that coffee, at its finest, is not a commodity — it is a composition. Every decision, from soil to cup, is guided by a singular obsession with darkness, depth, and an almost dangerous level of perfection.

We are custodians of terroir, translators of flavour, architects of ritual.

7 Countries of Origin

12 Years of Craft

500 Bags per Release

Colombia

Huila

Lush volcanic soil and high-altitude cloud forests produce beans with jasmine, bergamot, and honey complexity. Washed process preserves delicate floral character.

1,750 – 2,000 MASL

Ethiopia

Yirgacheffe

The birthplace of coffee. Heirloom varietals grown in ancient forests yield explosive blueberry, dark chocolate, and citrus notes through natural processing.

1,850 – 2,100 MASL

Costa Rica

Tarrazú

Protected mountain valleys with ideal microclimates. Honey processing creates rich caramel sweetness balanced by stone fruit and walnut depth.

1,200 – 1,900 MASL

Panama

Boquete

Home to the legendary Geisha varietal. Cool mountain mists and rich volcanic terrain produce white peach, champagne, and osmanthus profiles.

1,600 – 1,900 MASL

Kenya

Nyeri

Rich red volcanic soil at the foot of Mount Kenya. Bourbon varietals deliver intense blackcurrant, rose water, and cacao nib complexity.

1,700 – 2,000 MASL

Yemen

Haraaz

Ancient terraced mountainsides where coffee has been cultivated for centuries. Dry processing reveals black cardamom, dried fig, and wild spice character.

2,000 – 2,400 MASL

Altitude 1,850 – 2,100 MASL

Varietal Geisha · Typica Mejorado

Process Anaerobic Natural · 72hr

Harvest Oct – Jan Peak Season

Producer Finca El Paraíso

Coordinates 6.1629° N 38.2055° E

Selection

Hand-picked at peak ripeness from estates above 2,000 metres. Only the top 1% of each harvest qualifies for NOIR & FÈVE. Every bean is inspected, sorted, and graded by our Q-certified team.

Obsidian Roast

Roasted in our bespoke Giesen W30A, each batch undergoes a 14-minute obsidian cycle — a slow, dark metamorphosis at precisely 227°C that unlocks flavour compounds invisible to conventional methods.

Repose

Each batch rests for 14 days in nitrogen-sealed chambers, allowing the complex oils to mature into the deep, velvety profile that defines us. Patience is not optional.

Core range — Always available — $28 – $38 per 250g

Signature