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 comes from a process station in Ethiopia, and we've previously bought some coffee from a nearby station called Testi Hadeso, but this one stands out and is a bit different. This is also one of our latest releases.
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.
Colombia – We got this lot from Wilmer Moncayo pretty recently, and this Pink Bourbon variety just blew our minds. It's everything we wanted and more. It's sweet but also fruity and you can find a lot of yummy notes!
Please read more about the coffees below!
Latest batch roasted: 2021-11-30
PRODUCER: TESTI AYLA
Farm/washing station: Testi Ayla
Taste profile: Complex with notes of vanilla, jasmin and lemonade
We have two versions of this coffee. The natural processed one, and this one - the washed processed. Here’s how the processing of the coffee cherries goes for this coffee from Ayla, Sidamo. First thing, 85% well ripe and 15% semi ripe cherries are selected. The cherries immerse in water tanks to remove the floaters, and are then fermented for 96 hours. Fermentation for four days is new to the Ayla washing station, that fermented the coffee for five days before. Once the fermentation is completed, the beans then rest on raised African beds under a parabolic shade net for 15 days. This gives the coffee a very complex flavor.
PRODUCER: DIEGO ROBELO
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: WILMER MONCAYO
Farm/washing station: La Loma
Taste profile: Sweet with notes of candied red apples and blood orange
Wilmer Medardo Moncayo Gallardo owns an 8 hectare farm called La Loma, where he has 6 hectares of coffee planted (and the remaining 2 hectares are forest preserve). He was born into a coffee family and has been farming on his own since about 2001. Wilmer was 16 when he planted his first Caturra crop, though unfortunately it was affected by the coffee-leaf rust outbreak in the early 2010s. Wilmer now grows Pink Bourbon and is careful to harvest it ripe. The coffee is depulped the following day, after it sits in a hopper for 12 hours. It goes to the fermentation tanks after being depulped, and will sit there for 24 more hours. It’s washed twice and dried in parabolic driers, which takes 15-18 days.