Nyra sources one harvest at a time and roasts it to reveal a single, honest character — nothing masked, nothing borrowed. What reaches your cup is the origin, undiluted.
Nyra began in a narrow workshop off Salmiya, with one drum roaster and a refusal to blend. We believed a single lot, roasted with patience, could say more than any signature house recipe.
Every green coffee we buy is traceable to one farm, one altitude, one picking. We roast in small batches, cup relentlessly, and stop the moment the origin speaks clearly — not a shade further. The result is coffee that tastes like a place, not a process.
A washed heirloom picked at the season's edge. Bright, floral, almost weightless on the palate — the coffee we reach for at first light.
A honey-processed Caturra with weight and warmth. Rounded, syrupy and gently sweet — the everyday pour that never tires.
A wet-hulled lot roasted long and low. Dense, earthy and unmistakably nocturnal — built for espresso and slow evenings.
18 grams of coffee to 300 of water. Precision is not fuss — it is respect for the harvest.
Pour twice the coffee's weight in water at 93°C. Let it breathe for forty-five seconds.
Three gentle additions, centre outward, keeping the bed level and unhurried.
Let it cool a minute. The origin reveals itself as the temperature falls.
One roast, freshly cut and shipped to your door each month — chosen by our roasters, rested forty-eight hours, never sooner. Cancel any time.