Create a cohesive and calming coffee setup with our white color-themed collection. Featuring clean lines and modern silhouettes, these tools are designed to blend seamlessly into a variety of spaces—whether minimalist, contemporary, or Scandinavian-inspired. White offers a sense of balance and brightness, making it an ideal choice for those who value both form and function.
Click into each product to explore available color variants and complete your curated coffee corner.
Differente Coffee - SL-28 Experimental Natural by Edinson Argote
Precio habitual $61.25 Guardar $-61.25Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.
SL-28 Experimental Natural comes from Finca Quebraditas in Oporapa, Huila, Colombia, where producer Edinson Argote grows the SL-28 variety. SL-28 is historically associated with Kenya, which makes its cultivation in Colombia particularly interesting. Edinson is known for exploring innovative processing techniques, and this lot shows how fermentation can create a completely different expression of a variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.
Lot details
Process. In a traditional natural process, the cherries are dried whole after harvesting, with the fruit left intact around the seed. Experimental naturals add controlled fermentation stages to develop more complex and expressive sensory characteristics.
In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.
Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.
Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.
That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.
Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.
Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.
Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.
Differente Coffee - Pink Bourbon Washed by Jhonatan Gasca
Precio habitual $64.00 Guardar $-64.00Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.
Pink Bourbon Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pink Bourbon variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of standout Colombian coffees. Where many of Differente’s lots push the limits of fermentation, this one takes a more traditional path, letting the variety and the land it grows on speak for themselves.
Lot details
Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. For this lot, Jhonatan follows a classic washed approach without highly experimental fermentation techniques. The goal is clarity and precision: a clean, transparent cup that shows the natural character of Pink Bourbon and the terroir of Bruselas, rather than flavors shaped by the processing.
In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.
Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.
Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.
That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.
Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.
Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.
Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.
Differente Coffee - OMBLIGÓN EXPERIMENTAL WASHED by ÁNGELA ROJAS
Precio habitual $36.00 Guardar $-36.00Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.
Ombligón Experimental Washed comes from Finca Chorro Alto in Oporapa, Huila, Colombia, where producer Ángela Rojas grows the Ombligón variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.
Lot details
Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. [Add from Differente: fermentation length, tank temperature in °C/°F, and any yeast or culture used.]
In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.
Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.
Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.
That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.
Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.
Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.
Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.
Differente Coffee - Pacamara Experimental Washed by Jhonatan Gasca
Precio habitual $66.00 Guardar $-66.00Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.
Pacamara Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pacamara variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.
Lot details
Variety. Pacamara is a cross between Pacas and Maragogipe, first developed in El Salvador. It is known for its unusually large beans and distinctive sensory potential, which makes it a favorite among producers who want to push the boundaries of what a single variety can express.
Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. Jhonatan’s experimental washed approach explores how controlled fermentation can influence the expression of Pacamara.
In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.
Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.
Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.
That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.
Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.
Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.
Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.
Differente Coffee - Sidra Natural by Juan Bustos
Precio habitual $64.00 Guardar $-64.00Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.
Sidra Natural comes from Finca La Coqueta in Filandia, Quindío, Colombia, where producer Juan Bustos grows the Sidra variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of competition-focused Colombian coffees.
Lot details
Process. In the natural process, the whole coffee cherry is dried with the skin and fruit still intact around the seed. The cherries are spread out on patios or raised beds and turned regularly as they dry, which can take several weeks. Once dry, the fruit and parchment are removed to reveal the green coffee. Because the seed stays in contact with the fruit throughout drying, naturals tend to carry more fruit-driven intensity and body than washed coffees.
In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.
Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.
Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.
That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.
Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.
Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.
Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.
Differente Coffee - Geisha Experimental Washed by Jhonatan Gasca
Precio habitual $64.00 Guardar $-64.00Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.
Geisha Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Geisha variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.
Geisha is known for its elegant, delicate character, especially when it goes through a conventional washed process. Jhonatan takes a different path. He uses controlled fermentation to open up new dimensions of the variety while keeping the precision and clarity that make Geisha so prized.
Lot details
Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means Jhonatan’s controlled fermentation departs from a standard washed protocol.
In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.
Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.
Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.
That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.
Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.
Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.
Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.
ORIGAMI Glass Matcha Whisk Rest
Precio habitual $12.00 Guardar $-12.00A heat-resistant glass chasen holder that lets your matcha whisk dry with its tines open, so it keeps its shape for long-term use
The ORIGAMI Glass Matcha Whisk Rest is a chasen holder, known in Japanese as a kusenaoshi, made from heat-resistant glass. A whisk (chasen) is carved from a single piece of bamboo, and its tines take on the shape they dry in. Drying the whisk on a holder after each session lets water drain from the tines while they stay spread, so they are open and ready for the next bowl rather than bent inward or flattened.
ORIGAMI chose glass for this piece so its transparent, neutral material blends into a café counter or a home kitchen, and it gives the rest a light, contemporary presence beside the bowl and tin.
The rest belongs to the same glass series as the ORIGAMI Glass Katakuchi Matcha Bowl, a spouted bowl for whisking and pouring. Used together, the bowl and rest keep the full preparation in one matching set: whisk in the bowl, pour from its spout, and set the chasen back on its rest.
Placed in the usual position, the chasen stores neatly while the rest holds its tines in shape as they dry.
Turned upside down with the handle facing down, the chasen stays clean on the inside and ready to pick up. This position is useful when you are preparing several bowls in a row, such as during café service or when serving guests, because the whisk moves straight from the rest to the next bowl. Choose whichever position suits how you prepare and clean up.
• Shape retention: Supports the chasen so its tines dry in a naturally open shape instead of closing in.
• Two openings: A small 13mm opening and a large 38mm opening in a compact 59mm wide form.
• Heat-resistant glass: A clear, neutral body at 32g that suits a café bar or a home kitchen.
Wash and dry the rest soon after use. This keeps matcha from staining the glass or carrying odors, and it keeps the glass clear over time. Use a small amount of mild detergent with lukewarm water and a soft sponge or bottle brush, then rinse thoroughly.
If matcha staining builds up, dissolve 1 teaspoon of baking soda in lukewarm water, soak the rest for 20 to 30 minutes, then rinse and wash gently. After washing, drain off excess water and air dry it upside down, wiping the inside with a paper towel if it is slow to dry.
As a result of the glassmaking process, slight wrinkles or small air bubbles may appear in the glass. These are natural characteristics of the material and do not affect how the rest performs.
• Whisk Rest: ORIGAMI Glass Matcha Whisk Rest x 1
|
Brand |
ORIGAMI |
|
Product Name |
Glass Matcha Whisk Rest |
|
Weight |
32g |
|
Dimensions |
59mm diameter x 40mm height. Small opening: 13mm diameter. Large opening: 38mm diameter. |
|
Material |
Heat-resistant glass (glass type TBC) |
|
Care |
Hand wash with a small amount of mild detergent and lukewarm water, then air dry upside down. Keep out of the dishwasher, microwave, oven, and direct flame, and avoid metal scrubbers, abrasive sponges, and sudden temperature changes. |
|
Origin |
China |
|
Function |
Chasen (bamboo matcha whisk) holder, also called a kusenaoshi |
|
Pairs With |
ORIGAMI Glass Katakuchi Matcha Bowl |
Brew Well Pour Well Do Well Digital Download Laptop Wallpaper : 2025 Slow Pour Supply Mantra Wall Paper 1920 x 1080
Precio habitual $3.00 Guardar $-3.00As part of our 2025 theme, we embrace the Slow Pour Supply's new mantra "Brew Well, Pour Well, Do Well" to guide our actions with intention and care. In the context of your daily pour-over and latte art routine, this phrase takes on a deeper, more personal meaning. It’s not just about crafting your perfect cup of coffee—it’s about setting the tone for the day, sharing your passion with others, and following through with excellence in everything you do.
The process of brewing a pour-over is a ritual that demands your full attention. Brew well means taking the time to carefully prepare your coffee, selecting quality beans, measuring your grind to perfection, and paying attention to water temperature and timing. These small actions lay the foundation for a truly great cup of coffee.
In daily life, this is a reminder that the effort we put into the little details shapes the outcome of our larger goals. Whether you’re preparing a meal, starting your workday, or creating something new, the act of setting a solid foundation matters. It’s the intention and focus you bring to each step that influences the final result.
In your pour-over routine, brewing well isn’t just about the mechanics of the coffee process; it’s about the care you put into it. Taking time to be present, to slow down, and to enjoy each step of the brewing process can transform an ordinary task into a meditative practice. This mindful approach to brewing your coffee encourages the same mindfulness in other areas of your life.
Pour well means intentionally pouring steamed milk into the espresso with purpose and skill, guiding the milk's flow to create intricate patterns, whether it’s a delicate heart, a rosette, or a perfect tulip. Latte art requires attention to detail, timing, and technique.
The pour itself is an act of expression, transforming a simple cup of coffee into something visually captivating. When you pour well, you're doing more than just adding milk to espresso; you’re infusing your creation with care, creativity, and intention. Each pour reveals your skill and your ability to turn a routine action into something beautiful and meaningful.
In daily life, pouring well is about how you share your work and energy with others. Just as your careful pour can elevate a cup of coffee to a work of art, the way you "pour" your attention, kindness, and effort into your interactions with others can have a lasting impact. It’s about giving thought to how you present yourself and your ideas, whether through communication, collaboration, or support. Just as the milk swirls in harmony with the espresso, the way you connect and engage with the world around you matters.
Finally, doing well is the outcome. After you’ve brewed your coffee with care and poured it with precision, the last step is to enjoy the final result. This is where your effort pays off: the rich, flavorful cup of coffee, with its smooth texture and perfect latte art, is the tangible reward for all the work you put into brewing and pouring.
In life, doing well is about following through on your intentions. It’s about taking the time to complete tasks thoughtfully, with focus and precision, and then enjoying the satisfaction of a job well done. Just as the outcome of your pour-over is a result of how you brewed and poured, your success in life is shaped by the care and intention you put into each phase of your actions. When you do well, it’s not just about the end result—it’s about the integrity of your process.
For those who practice latte art, doing well can mean crafting a cup that’s not only delicious but beautiful. The final design—a delicate heart, a stunning fern, or a perfect tulip—becomes a visual representation of your skill and dedication. The result is something you can be proud of, but it also serves as a reminder that the true value lies in the effort behind the creation.
By incorporating this mantra into your daily pour-over and latte art routine, you’re not just brewing coffee—you’re cultivating a mindset that values intentionality, care, and mindfulness. Every morning, as you measure your coffee, pour your water, and create beautiful latte art, you’re living out the principles of Brew Well, Pour Well, Do Well.
Brew well as you set your intentions for the day, taking care to lay a strong foundation for the tasks ahead.
Pour well by sharing your energy, ideas, and attention with others in a thoughtful, meaningful way through the creative art of latte pouring.
Do well by following through on your commitments and enjoying the rewards of your efforts.
With this approach, your daily coffee routine becomes a metaphor for life itself—a chance to be present, to craft something meaningful, and to experience the satisfaction of a job well done
In 2025, as we embrace the theme "Brew Well, Pour Well, Do Well", we invite you to incorporate this mindset into your daily rituals. Whether you’re brewing a pour-over or crafting beautiful latte art, let each step be a reflection of the care and intentionality you bring to all aspects of your life. The mantra is simple yet powerful: Set your foundation with intention, share your efforts thoughtfully, and savor the reward of doing well.
Product Aesthetics:
Designed by Eugenia Tai, our longtime collaborator, co-owner of Paircup Works
Minimalist and Calming: Reflecting our 2025 theme, the design features clean, flowing lines that evoke a sense of balance and serenity, with a touch of warmth that symbolizes growth, energy, and care.
Color Palette: Warm, earthy tones such as soft browns, gentle oranges, and creamy whites will create a peaceful, inviting atmosphere, while a dash of muted gold or rose hues can subtly hint at the theme of growth and flourishing. Two striking background to choose from.
Dimension: 1920 x 1080 Digital File for download. Files will be sent to you via email - or after the checkout has been completed, directly download from the check out page.
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