ABOUT US
We had been in coffee for years. Then we decided to take the journey further.
WHY VOYA
At Nakhly, we had spent years in the coffee business, always fascinated by what makes a truly good coffee, long before we started calling it “specialty.”
As our curiosity grew, so did our desire to explore specialty coffee properly. We wanted to understand it, work with it and contribute something of our own to an already developed and sophisticated coffee market.
Specialty was, and remains, a relatively small part of our coffee business. It wasn’t the obvious business move. We did it anyway.
We started sourcing small lots, tasting, learning and asking questions. The more we explored, the more we wanted to do it seriously and to build something of our own. That became Voya.
THE RIGHT PEOPLE TO ASK
We knew our experience in coffee gave us a strong foundation. But we also knew there was much more to learn. So we looked for people who shared our passion and could challenge our thinking.
That search led us to Switzerland and Académie du Café, a leading institution in the specialty coffee world. What began as a connection developed into a deep working relationship.
Every Voya coffee passes through the Académie du Café laboratories before import.
Every coffee is tasted and evaluated by Ennio Cantergiani, our direct link with the Académie.
Ennio is a food scientist and ETH Zurich food science engineer, an SCA accredited trainer, lecturer and judge at international coffee competitions. His work brings together scientific rigour, sensory precision and a deep practical understanding of coffee.
More importantly for Voya, every coffee we consider passes under his palate. He tastes it, challenges it and evaluates its potential before we make the decision to bring it into the Voya range.
That is why every Voya sack carries the Académie du Café mark.
Chosen by Académie du Café for our single origins.
Curated by Académie du Café for our blends.
For us, it is not a certification added to a bag. It is part of how we work
HOW WE WORK
We source from farms and from trusted producing country partners, working across a wide range of origins and varieties.
But sourcing is only the beginning.
We taste, evaluate and question every coffee before it earns its place in Voya. We look at provenance, character, structure and potential, and at what a coffee can contribute, whether as a single origin or as part of a blend.
We believe blending deserves the same thought and precision as sourcing a great single origin.
BLEND OF SPECIALTY
This is our own approach to blending. Every component is specialty coffee in its own right. We select coffees for their individual quality and then compose them around a specific sensory objective.
The aim is not simply to combine good coffees. It is to create a precise balance of acidity, sweetness, body, texture, aroma and finish, where each component has a defined role and the interaction between them creates something greater than the individual coffees alone.
These blends are curated by us, from the selection of the components to the final cup profile.
Specialty in every component.
Composed as one coffee.
WHAT WE BELIEVE
We respect the standards and conventions that have shaped specialty coffee. But we don’t believe they should limit our curiosity.
Sometimes that means looking beyond the conventional specialty threshold. Sometimes it means questioning what we assume about Robusta. And sometimes it means taking specialty coffee further through composition.
BLEND OF SPECIALTY
Blend of Specialty represents our belief that exceptional coffees can become something different when deliberately composed.
NEAR SPECIALTY
Near Specialty represents our willingness to look at coffees that sit just outside conventional thresholds.
BEYOND ARABICA
Beyond Arabica takes that curiosity further, exploring high quality Robusta as both single origin and as a component in exceptional blends.
Our approach is simple:
Selected for structure, not score
OUR VISION
Voya is built for professionals who are curious about where coffee can go next. We want to discover coffees with character, develop ideas that challenge convention, and build long term relationships with roasters who share that curiosity.
Not simply another green coffee catalogue. A point of view.
Voya. Be adventurous.