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.
Latest batch roasted: 2021-01-26
The three coffees you get to try:
ETHIOPIA - BUKU
Taste profile: Floral and juicy with notes of tropical fruit and vanilla
Process method: Natural
Arabica variety: Heirloom
Altitude: 1 900 - 2 250 masl
Harvested: February 2020
This coffee is named after the process station and nearby village, or Kebele, where the coffee is harvested and processed - Buku. The growers from the surrounding community bring their cherries to this washing station in the region of Hambela for processing. The coffee is grown at an elevation between 1 900 and 2 250 meters. The process is natural, where the cherries are sun-dried on raised beds, allowing the fruit of the coffee cherry to dry on the seed, developing a sweet complexity. This is also an organic coffee, and METAD - a family run business that owns the farm where the process station is located - has certified the surrounding farms themselves.
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KENYA - KIANYAGA AA
Taste profile: Elegant, with notes of raspberry, peach and lemonzest
Process method: Washed
Arabica variety: SL 28, SL 34, Ruiru 11, Batian, K7
Altitude: 1 750 masl
Harvested: October - December 2019
Kenya is one of the typical origins where it’s hard to trace the beans down to a single farm or producer. Most farms are smaller and grow other crops as well as coffeebeans. The coffee is transported to a cooperative mill, where the beans are sorted and the farms get their payment after the coffee is weighted. The Kianamui factory serves about 1 800 smallholder coffee farmers, who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. Farmers in the area grow grevillea, macadamia nuts, eucalyptus, tea, corn and bananas in addition to coffee. Banana palms are specially good to use near coffee farms, as the large leaves provide shadow to the young coffee plants.
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ETHIOPIA - FEKU JABRIL
Taste profile: Sweet with notes of nectarine and red current.
Process method: Washed
Arabica variety: Heirloom
Altitude: 1 900 - 2 000 masl
Harvested: January 2020
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 Harsu washing station in Uraga, which is run by Feku Jabril. 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.
