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.
Last batch roasted: 2022-04-04
The three coffees you get to try:
ETHIOPIA - ADADO
Taste profile: Floral and smooth with notes of tropical fruit and bergamot
Process method: Washed
Arabica variety: Heirloom
Altitude: 1 789 - 1 860 masl
Harvested: January 2020
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.
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ETHIOPIA - TESTI AYLA
Taste profile: Creamy and sweet with notes of red berry, plum, milk chocolate and lemon zest
Process method: Natural
Arabica variety: 74110 & 74158
Altitude: 1 950 - 2 150 masl
Harvested: January 2021
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. This specific lot comes from the washing station Ayla in the area of Sidamo. The processing of the coffee cherries start by selecting 85% well ripe, 10% over- ripe and 5% reddish unripe cherries. Then the cherries immersed in a water tank to remove all floaters. After that, all cherries dry on raised beds with a layer as thin as possible. The raised beds are placed on location with more wind blow and less sunlight. In total, the cherries dry for about 35 days under a shade net. This gives us a creamy and sweet coffee with lots of berrylike notes.
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KENYA - MURANG'A AA
Taste profile: Creamy with notes of black currant, violett and raspberry
Process method: Washed
Arabica variety: SL28, SL34, Ruiru 11, Batian, K7
Altitude: 1 900 masl
Harvested: October 2020 - February 2021
The Gondo factory is operated by the New Kiriti Farmers Cooperative Society. Coffee cherries are picked and brought to the factory that same day for selection and separation, as hand sorting happens before depulping begins. The ripe cherry is processed using freshwater from the local Kananahu stream, and the coffee is dried under full sun. Coffee in Kenya is typically traceable down to the factory or mill level; most farmers own very small farms and grow other crops besides coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. The factory and cooperative sort, weigh and issue payment for the harvest and then mix up the cherries with the rest of that days deliveries.
