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:
Ethiopia – This coffee is one of our latest releases, and it is very similar to our other coffee, Chelchele, but a bit more sweet. A favorite among our roasters, as it went straight into our hearts (flavor palettes).
Costa Rica – Diego Robelos lot from the farm Aquiares is a must-try. This is the second year we buy coffee from him, and as an anaerobic fermented coffee, it gives you a super jammy and sweet coffee that is easy to experiment with and lots of great different flavors come out depending on how you brew it.
Costa Rica – This is the second time we buy this lot from Luis Anastasio Castro in Juanachute, but the difference is how it's processed. This time around, we got the White Honey instead of the Red Honey process. Hope you enjoy!
Please read more about the coffees below!
Latest batch roasted: 2022-01-25
PRODUCER: ADADO
Region: Yirgacheffe
Farm/washing station: Adado
Origin: Ethiopia
Taste profile: Floral and smooth with notes of tropical fruit and bergamot
This coffee comes from the washing station in Adado, near the village of Shara in the district of Guanga. The washing station, and also the titel for this coffee, is named after the local tribe, “Adado”. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers - many of whom own less then 1/2 hectare of land, or as little as 1/8 hectare on average - deliver cherries by weight to recieve payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in whish bag or which lot. This makes it a bit hard to trace it all the way to the farmer as the washing station is as close as one get.
*
PRODUCER: DIEGO ROBELO
Region: Turrialba
Farm/washing station: Aquiares
Origin: Costa Rica
Taste profile: Sweet and jammy with notes of candied strawberry and ripe blueberry
Aquiares is the largest farm in Costa Rica, with about 1 800 people working and living there. The farm was originally owned by Alfonso Robelo, but now his son Diego has taking over the management. This isn’t the first time we buy coffee from Diego Robelos farm, and we enjoyed this fermented lot so much that we had to buy it again. This variaty (F1 Esperanza) was especially selected for anaerobic natural processing because of its high mucilage content. First, the cherries are floated and washed with fresh water but not depulped. Then the coffee cherries are placed in tanks to ferment, with its natural microorganisms and yeast present on the cherries.
*
PRODUCER: LUIS ANASTASIO CASTRO
Region: Tarrazú
Farm/washing station: Juanachute
Origin: Costa Rica
Taste profile: Floral with notes of nectarine and rosehip
Luis Anastasio Castro, better known as Tacho, was an early adapter to the micromill model. At this micromill, the Juanachute, the entire process is controlled. From planting the coffee trees to sealing the jute bags of greenbeans, all under the supervision of Don Tacho. This lot is White Honey processed. The Castro family is involved in the coffee market in many different ways. One of Tacho’s sons is reponsible for the barista education program in the local high school, and competes in Barista Championships. Tacho’s other son works at a coffee exporting company and make relationships in markets.
