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 we have had two different versions - both a anaerobic fermented one, but also this - the washed peaberry.
Colombia – Wilmer Medardo Moncayo Gallardo grows Pink Bourbon, which we can always appreciate! This variety offers a lot of sweet and juicy notes, but also provides a gentle citric acidity in the cup, in other words, a little bit of everything, and this makes for a wide and exciting coffee experience. Hope you enjoy!
Please read more about the coffees below!
Latest batch roasted: 2022-05-02
Farm/washing station: Adado
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
Farm/washing station: Aquiares
Origin: Costa Rica
Taste profile: Fullbodied with notes of chocolate truffle and almonds
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 only lot we bought from Diego Robelos farm, we have another one in house at the moment as well. This variaty is a Peaberry, which means the cherry only contains one round bean instead of two with a flat edge. This lot was mechanically washed and dried on raised beds in a solar dryer for 18-24 days.
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 unfortunatly 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.