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:
Brazil – This coffee is a typical Brazilian coffee, smooth and nutty, with a creamy finish. Our goal this time is for you to get to try three completely different coffees and see the difference between origin, variety and roasting profile, where the Brazilian is a great start.
Kenya – Murang'a AA is one of our latest releases, and we think this one stands out for a Kenyan coffee. With notes of berries and florals, this coffee truly represents the Kenya origin and all of it's different flavor notes.
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 different notes!
Please read more about the coffees below!
Latest batch roasted: 2021-10-19
BRAZIL - SANTA CECÍLIA
Taste profile: Full bodied with notes of dark chocolate and marzipan
Process method: Natural
Arabica variety: Yellow Catuai
Altitude: 1 075 masl
Harvested: June - August 2020
Everaldo Gonçalves de Siqueira is the name of the producer for this coffee. He started out with just 7 hectares of land that was recieved as a family inheritance in the city of Carmo do Paranaíba. In the beginning there were many obstacles due to a lack of machinery and access to financial resources, but the passion for coffee persisted. Eventually, with the help of his brothers, Everaldo grew the property to 110 hectares across two Fazendas, Santa Cecília and Cachieira. The coffee flowers in October to December and the berries are then harvested in June to August. After that, the berries are undergoing the Natural process, meaning they get to dry on sunbeds before separating the beans from the pulp.
Farm/washing station: Gondo Factory
Taste profile: Creamy with notes of black currant, violett and raspberry
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.
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.