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.
The three coffees you get to try:
JUAN SALDARRIAGA #4
Taste profile: Sweet with notes of honeydew and caramel.
Process method: Honey
Arabica variety: Castillo
Altitude: 1400-1800 meters above sea level
Harvested: May-July 2019
Juan recently took over his families two farms in the city of Bolivar in the area of Antioquia. As it turns out, he is very interested in experimenting with different altitudes and process methods to see how it effects the coffee itself. This is one of the two lots we bought from Juan Saldarriagas farm La Claudina this year; the honey processed coffee. It's not easy to produce honey processed coffee in Colombia because of it's natural humidity, but Juan built a special area with covered raised beds that allow ventilation. We love this coffee for it's complexity and sweetness, and we hope you do too!
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GAKUYUINI AA
Taste profile: Juicy and sweet with notes of blackcurrant
Process method: Washed
Arabica variety: SL28, SL34 and Batian
Altitude: 1700 meters above sea level
Harvested: December 2018
On the slopes of Mount Kenya, only 1,5 hours from Nairobi, is the washing station Gakuyuini Factory. 1500 coffee producers, almost half of them women, bring their coffee cherries here to have them processed and then sold. Kenya has a well developed structure for trading coffee, with a great deal of transparency, which means the producers gets a large part of the amount their coffee is sold for. For many washing stations, there is a great pride in giving back as much as possible to the producers, which means sometimes they get as much as 90 % of the selling price.
This coffee is an outstanding Kenyan, with that freshness and beautiful fruity notes we all love so much.
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ALEXIS & AIME GAHIZI
T aste profile: Full body with notes of dark chocolat and raspberries
Process method: Washed
Arabica variety: Red Bourbon
Altitude: 1750-1800 meters above sea level
Harvested: May 2019
The washing station Gitesi is run and owned by the father and son team, Alexis and Aime Gahizi, and was built in 2005. Alexis is originally from the Karongi District where Gitesi is located, and his family has been growing coffee in this region for generations. Aime has a degree in engineering, and has created a very comprehensive water purification system, which is now being used as a model for future purification systems specifically for water stations. There are more than 1 800 farms around Gitesi and most of them are small and family owned. The families pick and sort the coffee cherries themselves, before bringing them to Alexis and Aimes washing station Gitesi.
