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This is PERCUP's home for V60 and pour over in Saudi Arabia: filter-roast beans, V60 drippers, gooseneck kettles and everything in between, from 40+ roasters, shipped to Riyadh, Jeddah and Dammam and across the Kingdom with international checkout.
Pour over is where specialty coffee shows off. Water runs through a paper filter and leaves a clean, bright cup that tastes like wherever the bean came from: the jasmine and citrus of a washed Ethiopian, the syrup of a Colombian honey, the wild fruit of a natural. Every coffee here is specialty grade, 80 or more on the SCA scale, and traceable to a single farm.
You want a lighter filter roast that keeps the acidity and clarity. A few that rarely disappoint: washed Ethiopians for florals and citrus, Kenyan AA for blackcurrant, and Colombian honey or natural lots for sweetness. The odd Panama Geisha is there when you feel like spoiling yourself. After a bolder cup instead? The espresso beans in Saudi Arabia page is next door.
Keep it simple. Use about 15g of medium-fine coffee to 250g of water at 93 to 96C, which is a 1:16 ratio. Rinse the paper filter first, add the coffee, pour 30 to 40g to let it bloom for half a minute, then pour slowly in circles up to 250g. You are aiming for a total time of roughly two and a half to three and a half minutes. A gooseneck kettle and a scale make more difference than anything else.
We stock V60 cones, flat-bottom drippers, Fellow Stagg sets, gooseneck kettles, scales and filters, so you can set up at home. Just starting out? A dripper, filters and a medium-roast single origin will get you brewing; add the kettle once you want to dial things in. Travelling light? Coffee drip bags in Saudi Arabia give you pour over with no kit at all.
We ship V60 coffee and gear to Riyadh, Jeddah, Dammam and the rest of the Kingdom, fresh from the roaster. It is at its best 2 to 6 weeks after the roast date on the bag.
Yes. PERCUP delivers filter-roast beans and pour-over gear across Saudi Arabia, including Riyadh, Jeddah and Dammam, with fast regional delivery and international checkout.
Filter-roast coffee, slightly lighter than espresso roast, from origins like Ethiopia, Kenya and Colombia. It preserves acidity and origin clarity.
Grind medium-fine (sea-salt texture) and brew at about 1:16 — 15g coffee to 250g water at 93–96°C, 2:30–3:30 total.
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