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, all with high drinkability. We want to show you a world of different flavors, and this is why we choose these specific coffees:
Brazil – this is a classic full-bodied coffee, all the best nutty, chocolaty and soft notes are really coming through, and makes it a great start for people who wants to try specialty coffee for the first time.
Costa Rica – with its milk chocolaty notes, this is hopefully something that will make you want to dig further into the specialty coffee scene. It’s more funky than the Brazilian, but still very easy to drink. A tip is to have a soft vanilla cake on the side, it really enhances the flavors.
Colombia – the beloved country with multiple flavor profiles, that never stops surprising us with great coffee beans. This particular one is full of sweetness with a smooth mouthfeel with makes it a great coffee to try if you liked the previous ones. This is the most adventurous of the three we chose.
Please read more about the coffees below!
Latest batch roasted: 2021-02-23
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.
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COLOMBIA - DIANA MILENA
Taste profile: Sweet and ripe yellow plum, and notes of creamy caramel
Process method: Washed
Arabica variety: Castillo
Altitude: 1 700 masl
Harvested: September 2019
Nariño is located in the far south-west of Colombia bordering Ecuador, and is in general one of the most challenging, but also most interesting places to work. There is an extremly high elevation, up to 2 080 meters, very steep hillsides, and mainly super tiny farms in very remote areas. Diana Milena Guererro de la Cruz and her husband Jiero Canar Córdoba, work alongside each other on their farm El Pedregal. They came into the farm through Jiero’s father who divided his own farm into a few lots and gave one to Jiero. Diana bought her lot from Jieros sister, who didn’t work the land she had been given. At El Pedregal coffees still carried by horse from the plantation to the farm itself.
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COSTA RICA - LUIS ANASTASIO CASTRO
Taste profile: Sweet and juicy with notes of milk chocolate and yellow raisins
Process method: Red Honey
Arabica variety: Catuai
Altitude: 1 800 masl
Harvested: December 2019 - March 2020
Luis Anastasio Castro, better known as Tacho, was an early adapter to the micromill model. At this micromill, the Juanachute, the entire process is controlled. From planting the coffee trees to sealing the jute bags of greenbeans, all under the supervision of Don Tacho. This lot is Red Honey processed, which means that the beans are first washed, then dried on sunbeds in full sun for 14-21 days. The Castro family is involved in the coffee market in many different ways. One of Tacho’s sons is reponsible for the barista education program in the local high school, and competes in Barista Championships. Tacho’s other son works at a coffee exporting company and make relationships in markets.
