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Amsterdam — MMXXVI

Coffee
that keeps
unfolding.

Nº 01  /  Prologue

Exceptional specialty coffees, sourced with care and roasted in Amsterdam. Each lot chosen because it changes as it cools — and tells a story worth following.

A single ceramic cup of coffee in morning window light
Fig. 001a still cup, mid-morning
Small Batch010kg
Direct Trade2 farms
Electric Roast100%
Original Artworkeach lot
№ 02Philosophy

Quiet obsession,
printed on every bag.

  1. i.

    Small batches

    Roasted in quantities small enough to obsess over every profile.

  2. ii.

    Exceptional coffees

    Cupped, selected and re-cupped. Only lots with personality make it in.

  3. iii.

    Transparent sourcing

    Farm, lot, process and price — printed on every bag.

  4. iv.

    Fair prices for farmers

    Long-term relationships, paid above the specialty benchmark.

  5. v.

    100% electric roasting

    Powered by renewable energy. Clean roasts, cleaner footprint.

  6. vi.

    Regenerative farming

    Partners restoring soil, water and biodiversity at origin.

№ 03Current Release

Four coffees, in season.

Every release runs until the last bag. Each artwork is drawn in response to the coffee inside.

All coffees
Artwork for Nomen Nescio
01Santa Ana, El Salvador

Nomen Nescio

Nomen Nescio

Cranberries
Wild Flowers
Caramel
View coffee
Buy
Artwork for Maragogype's Child
02Santa Ana, El Salvador

Maragogype's Child

Green Pacamara

Oranges
Orange Cake
Karkade
View coffee
Buy
Artwork for OJ 96
03Santa Ana, El Salvador

OJ 96

Red Bourbon

Red Currant
Dates
Whisky
View coffee
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Artwork for Lovoprof
04Santa Ana, El Salvador

Lovoprof

Anacafé 14 & Parainema

Walnuts
Pecans
Oranges
View coffee
Buy
Hands pouring water from a gooseneck kettle for a filter brew
Fig. 002a first pour
№ 04Training

Learn to taste
what you brew.

Workshops held at our Amsterdam roastery — for the curious, the professional and everyone between.

  1. i.

    Home Brewing

    The fundamentals of pour-over, grind, water and ratio.

    3 hrs
  2. ii.

    Coffee Tasting

    A guided cupping across origins and processes.

    2 hrs
  3. iii.

    Private Workshops

    Bespoke sessions built around a single coffee or menu.

    By request
  4. iv.

    Corporate Workshops

    Immersive training for teams and hospitality partners.

    Half day
№ 05Our Story

Coffee should
surprise you.

Our Giesen electric roaster inside the Amsterdam roastery
Fig. 003the roastery, Amsterdam

Flying Frog exists to showcase coffees with personality — lots selected because they change as they cool, opening layer after layer.

Every coffee is roasted entirely on electric roasters powered by renewable energy in our Amsterdam studio. Every package carries original artwork made in response to the coffee inside.

06The Grower

Productor.Coffee

Rodolfo Ruffatti Batlle · Santa Ana, El Salvador

Producer
Rodolfo Ruffatti Batlle
Project
Productor.Coffee
Estate
Finca El Salvador (FES)
Region
Cerro El Águila, Santa Ana
Country
El Salvador
Generation
Sixth-generation producer

Three farms — one approach to quality and process. Rodolfo is a sixth-generation coffee producer with family roots in Turin, Italy. He manages farms in the Santa Ana region of El Salvador, each serving a distinct role in his operation.

He is recognised internationally for his processing expertise, having shared methods with producers across Latin America. His approach is detail-oriented and grounded in data — he measures by latitude as much as altitude.

Farmer Story · spec sheet (PDF)
The Farms

Finca El Salvador (FES)

Flagship estate on Cerro El Águila, north face of the Apaneca-Ilamatepec range

Location
Cerro El Águila, Santa Ana, El Salvador
Altitude
1,350 – 1,600 m
Latitude
13.9° N
Area
70+ hectares of coffee, 20 ha preserved wild forest
Varieties
Bourbon, Red Bourbon, Sudan Rume, Tabi, Portillo, Sarchimor
Processing
Washed, Natural, Macerated Natural, Kombucha Natural, Washed × Natural

Select lots are released as FES. Lower elevation is sold separately as Piemonte.

Three plots · one estateCerro El Águila, north face
Lote Alto — North face, upper canopy
Fig. i · Upper canopy at first light01 / 03
i.

Lote Alto

Altitude
1,600 – 1,700 m
Aspect
North face, upper canopy
Variety
Pacamara, experimental hybrids
Soil
Volcanic loam, high mineral
Harvest
February — late

The coldest of the three. Slow ripening and long fermentations. Where the experimental lots begin.

07Farming & Research

Curiosity,
written into the soil.

Three principles that guide how we source, roast and talk about coffee. Each one is a practice, not a promise.

At Finca El Salvador, fermentation is treated as a controlled variable. pH, Brix, temperature and time are logged for every lot.

Rodolfo runs extended macerated naturals, orange-juice co-fermentations, kombucha naturals and washed×natural experiments side by side. The goal is not novelty — it is clarity. Each protocol is designed to amplify what the variety already wants to say.

Every process is cupped blind against a control sample. Only the lots that remain clean, structured and expressive after cooling make it into the release.

Read the full essay →

Finca El Salvador preserves more than 20 hectares of wild forest within a 70+ hectare coffee estate.

Shade management, cover crops and biodiversity corridors are not afterthoughts — they are part of the farm's operating plan. Water is conserved through settling ponds and mulch. Soil organic matter is rebuilt over seasons, not sprayed in a single cycle.

The aim is a farm that produces exceptional coffee while becoming more resilient each year. Long-term soil health is valued above short-term yield.

Read the full essay →

We believe knowing where a coffee comes from changes how you taste it.

Every Flying Frog release carries the producer, estate, altitude, variety, process and a roast batch ID. Where possible, we share the price paid to the farm and the costs behind the roast.

Transparency is not a marketing line. It is a commitment to the people growing the coffee and to the drinkers trying to understand it.

Read the full essay →

The word 'process' covers everything that happens between the picked cherry and the green bean in the export bag.

Washed coffees are the reference: clean, transparent, defined. Naturals dry inside the whole cherry and carry deeper, jammier fruit. Honeys sit between the two, syrupy and rounded, and punish shortcuts.

The experimental fringe — anaerobic, carbonic, co-ferments — is worth doing when it clarifies a variety, and noise when it is done for its own sake.

Read the full essay →

Coffee is one of the most studied foods on earth. The population-scale signal is largely reassuring for daily drinkers of moderate amounts.

Large prospective cohorts consistently associate two to three cups a day with lower incidence of dementia and Alzheimer's disease. A 2021 BMJ Open meta-analysis of over one million men found a 9% lower risk of prostate cancer per additional daily cup, with a stronger signal for advanced disease.

None of this is medical advice. If you have a condition or take medication that interacts with caffeine, speak to your doctor rather than your roaster.

Read the full essay →
№ 08Letters

Be the first to hear
about new coffees.

Release notes, farm updates and the occasional essay. Four or five letters a year, never more.

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