3 x 250 grams of whole roasted coffee beans, packed in a gift box with information on each coffee.
Take the chance to try three different single origin coffees, with three very different flavor descriptions - all packed up nicely in a gift box.
Roast date: 2020-08-04
The three coffees you get to try:
Taste profile: Sweet, ripe yellow pear, with notes of creamy caramel
Process method: Washed
Arabica variety: Castillo
Altitude: 1700 masl
Harvested: September 2019
Nariño is located in the far south-west of Colombia bordering Ecuador, and is in general one of the most challenging, but also most interesting places to work. There is an extreme high elevation, up to 2 080 meters, very steep hillsides, and mainly super tiny farms in very remote areas. Diana Milena Guerrero de la Cruz, and her husband Jiero Canar Córdoba, work alongside each other on their farm El Pedredal. They came into the farm through Jieros father who divided his own farm into a few lots and gave one of them to Jiero. Diana bought her lot from Jieros sister, who didn't work the land she had been given. At El Pedregal, coffees still carried by horse from the plantation to the farm itself.
Taste profile: Sweet, with notes of ripe yellow plum, cherries and punsch praline
Producer: Diego Robelo
Process method: Anaerobic Fermentation Natural
Arabica variety: H1 Centroamericano F1 Hybrid
Altitude: 1200 masl
Harvested: November 2019 - March 2020
Today the Aquiares farm is the largest coffee farm in Costa Rica with around 1 800 people working and living there. Alfonso Robelo, has been involved in the farm since 1980, and nowadays Alfonso's son, Diego, manages the farm. Under Diegos lead Aquiares has taken a fresh approach to specialty coffee. For example, they experiment a lot with hybrid varieties, such as this one, F1 centroamericano. This isn't the first time we buy coffee from Diego Robelos farm, but it's the first time in da Matteos history that we buy an anaerobic fermented lot. The Centroamericano variety 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.
Taste profile: Sweet and juicy with notes of peach and bergamot
Process method: Washed
Arabica variety: Dega and Kurume
Altitude: 2 100 masl
Harvested: January 2019
Ethiopia - the motherland of coffee. This is a truly beloved origin for specialty coffee drinkers across the globe, with its flavor wise distinctive yet mostly uncategorized arabica varieties. Sourcing quality coffee from Ethiopia is a complex business, but our importers succeeds in taking traceability to the highest level possible.This specific coffee comes from the Siko washing station in Uraga, which is run by Ibrahim Safi. The coffee has been grown in red soil, then been hand picked, fermented for 24-48 hours, soaked for three hours and then been dried on raised beds for 12 days. This creates one of our favorite coffees - all categories.