Amokka

Otto Ibrik Brewer – 550 ml

Otto is a modern version of the traditional Turkish coffee pot, often called an ibrik or cezve. Made from stainless steel with a flat base, it brews up to 550 ml of coffee and works on all common heat sources, including induction.

This brewing method dates back centuries and is still widely used today, especially in parts of the Middle East, the Balkans, and North Africa. Coffee is brewed slowly, allowing for a strong and full-bodied cup. The shape of the pot helps create a gentle circulation of heat and grounds, leading to a distinct flavour and texture.

Otto is easy to use and maintain. It’s not dishwasher safe, but it cleans easily by hand. The handle stays cool during brewing, and the spout makes pouring more controlled. Ideal if you're looking to explore a classic method in a more minimal and durable design.

Details:
Capacity: 550 ml (up to 5 small cups)
Base diameter: 96 mm (note that some induction cooktops may struggle with smaller-diameter cookware, so if in doubt, test with a similar pot before ordering.)
Materials: Stainless steel, silicone handle
Compatible with: Gas, electric, induction, ceramic, camping stove
Dishwasher safe: No

This Caturrón lot from Finca Villa Betulia in Acevedo, Huila, is one of those coffees that stops you in your tracks.

Caturrón is a rare mutation of Caturra that Cofinet’s team first identified on the very farm where this coffee is from. The trees grow slightly taller than Caturra and produce dark‑purple cherries with exceptionally sweet mucilage. Resilient against leaf rust and generous in yield, this variety also delivers a dazzling cup profile. Expect juicy purple fruit and sweet spice underpinned by toffee‑like richness.

At Villa Betulia, cherries are picked only at peak ripeness and sorted by hand. Following Cofinet’s Natural EF2 protocol, the fruit undergoes 24 hours of dry aerobic fermentation and another 50 hours of anaerobic fermentation in GrainPro bags. This careful, two‑step fermentation enhances complexity while maintaining clarity and sweetness. Once fermentation is complete, the cherries are dried on parabolic beds at Luis Aníbal’s home until moisture reaches 9.5–11 %. 

We sourced this micro‑lot through POMA Coffee, the agronomy research company co‑founded by Danish agronomist and coffee grower Rasmus Madsen.