Coffee Library

Every release, kept.

When a coffee sells through it does not disappear. It moves here, with its original artwork, its producer, its process and the notes we wrote on the cupping table.

Four Flying Frog coffee bags from El Salvador lined up on a wooden shelf — Santa Ana, El SalvadorFour releases from the same origin, roasted light in Amsterdam

9 releases

Frog Facts

Undisclosed

Mystery Toad

Undisclosed

Chosen by the roaster, revealed on delivery
A single micro-lot, never listed publicly
Original artwork, painted for this release

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Santa Ana, El Salvador

Nomen Nescio

Cranberry, Floral Candy, Sweet Liqueur

Macerated Natural — The whole cherries rest in a sealed, temperature-controlled ferment before drying — slower, deeper fruit and more complexity in the cup.
Grown at 1500 to 1600 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Santa Ana, El Salvador

Maragogype's Child

Candied Citrus, Orange Cake, Karkade

Macerated Natural — The whole cherries rest in a sealed, temperature-controlled ferment before drying — slower, deeper fruit and more complexity in the cup.
Grown at 1550 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Santa Ana, El Salvador

OJ 96

Red Currant, Dates, Rum

Natural · 96h orange-juice fermentation — The cherry dries whole in the sun, so the fruit sugars stay with the bean — sweeter, heavier, more berry-like.
Grown at 1500 to 1600 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Santa Ana, El Salvador

Lovoprof

Nutty, Pecan, Citrusy

Natural — The cherry dries whole in the sun, so the fruit sugars stay with the bean — sweeter, heavier, more berry-like.
Grown at 1500 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Tolima · Huila · Caldas, Colombia

Apple Explosion

Roasted Almonds, Toasted Caramel, Toffee

Anaerobic Honey Fermentation — Sealed away from oxygen, the cherries ferment slowly and evenly — a controlled way to build layered, wine-like fruit.
Fermented with red apple and lactobacillus — the apple is in the tank, not just the name.
Twenty days of stabilisation in fique-lined bags before it leaves the farm.

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Chinchiná, Caldas, Colombia

Pirate Frog

Rum, Brown Sugar, Nutmeg & Clove

Washed · Rum Barrel Post-Processing — The fruit is removed before drying, leaving the variety and the soil to speak — cleaner, more transparent, more acidic.
Aged three months in oak rum barrels — turned by hand every single day. The barrels come from the farm's own cooperage in Caldas; the farm came out of the cooperage, not the other way round.
Castillo: 23 years of breeding at Cenicafé before it was released in 2005.

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Huila, Colombia

Papáyo

Tropical fruit, Stone fruit, Floral

Natural · dried on raised beds — The cherry dries whole in the sun, so the fruit sugars stay with the bean — sweeter, heavier, more berry-like.
Grown at 1,600 – 1,750 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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Risaralda, Colombia

Zenafina Decaf

Milk chocolate, Cacao nibs, Honey, Caramel, Vanilla

Washed · Sugarcane Decaffeinated — The fruit is removed before drying, leaving the variety and the soil to speak — cleaner, more transparent, more acidic.
Grown at 1,500 – 1,700 masl, where cherries ripen slowly and concentrate sugar.
Original artwork, painted for this release — a share of every bag returns to the artist.

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