3 x 250 grams of whole roasted coffee beans, packed in a gift box with information on each coffee.
Here we present to you our roasters choice of coffee – three very different coffees. We want to show you a world of different flavors, and this is why we choose these specific coffees:
Brazil – Santa Catarina, Natural Catuai
When we tried this Brazilian lot, we were blown away by the sweetness of this coffee. The white chocolate aftertaste really finishes it off nicely, and we wanted to drink yet another cup of this.
Costa Rica – Aquiares, Natural F1 Esperanza Hybrid
After traveling to Costa Rica this January/February, we found so many good coffees at Aquiares - a coffee farm which we've had a relation with for a long time now. We found so many good coffees that we decided on buying not one, but three different process methods for the F1 Esperanza Hybrid variety, resulting in a 3 x Singles Aquiares Box, that you can also find here. Of course we had to include our favorite in this box, the natural processed one.
Kenya – Kigari AA, Washed SL, Batman, Ruiru 11
Who doesn't love a good Kenyan coffee? When we found this coffee, it was straight up a classic Kenyan to us, lots of black currant and raspberries in the flavor notes. This coffee is also what we use in the iced coffees this summer in our cafés.
Please read more about the coffees below!
PRODUCER: Sebastião Alexandre da Silva
Region: Carmo de Minas
Farm/washing station: Santa Catarina
Origin: Brazil
Arabica: Catuai
Taste profile: Sweet with notes of plum, hazelnut and white chocolate
Santa Catarina is the name of the farm that is operated by Sebastião Alexandre da Silva, and together with his family they do most of the work at the farm themselves. The family grows different variaties, and we bought two of them: Catuai and Yellow Bourbon. Sebastião is on site everyday and work hard to produce the different microlots. He consistently analyses the soil quality, tries new ways of cropping the coffee trees, develope new processes after harvests, and grows shadowing trees for the coffeeplants to create a very balanced ecosystem of its own.
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PRODUCER: Diego Robelo
Region: Turrialba
Farm/washing station: Aquiares
Origin: Costa Rica
Taste profile: Juicy with notes of gooseberry, punschpraline and orange zest
The Aquiares farm produces a lot of different coffee varieties and we have worked with several of them for many years now. In February 2023 we visited the farm in Costa Rica and got to see the different varieties and ways they process the coffee. This nano lot is a natural processed Espreranza F1 Hybrid, which is a crossing made with Sarchimor T-5296 and a wild Ethiopia ET25 variety. It is reproduced through a tissue culture cloning process called somatic embryogenesis. This cultivar is very rare and Aquiares is one of the few farms to produce it on a commercial scale globally. The hybrid represents the best of the farm and cupping worlds, because it is high-yielding and rust-resistant and also has a complex profile.
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PRODUCER: Kigari Teachers College
Region: Embu
Farm/washing station: Kigari
Origin: Kenya
Taste profile: Juicy and sweet with notes of black currant and raspberry
Kigari Teachers College is located near Embu town, which benefits from the high altitudes where they are located. They are also dedicated to other activities, besides coffee production, and all the activities are connected - they take advantage of farming activities to make compounds that will benefit coffee trees. In the college, they teach students about good farming practices and sustainability. They are very involved in agriculture, and own pigs and cows. This also enables them to teach their students right on the compound. Kigari uses the manure of the cows to produce organic fertilizer. They are very open-minded and want to promote young people in the coffee industry.
