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  • Tanzania Ilomba PB – Espresso

    10,0034,50

    Region: Mbozi, Songwe
    Variety: Bourbon, kent, typica
    Process: Washed
    Altitude: 1700m
    Notes: Red apple, green tea, brown sugar.

    Coffee’s roots in Tanzania can be traced via oral history back to the Haya tribe of Northwest Tanzania in the 16th century. Following German and then British colonial rule, the Tanzanian coffee industry has undergone many transformations and adjustments in an effort to create the most equal, profitable and high-quality coffee possible. This lot produced by smallholder farmers who deliver their cherries to the  ilomba station. the station sits on the steep slopes of the South Western highlands in Mbeya. They plan to continue improving the quality  by building new fermentation tanks, offices and warehouses. They also accept cherry from farmers who are not members, helping all farmers increase their income by improving the quality and ultimately, the value of their coffees.

  • Honduras Finca Oropendula – Espresso

    11,5041,50

    Region: Santiago De Puringla, La Paz
    Variety: Lempira
    Process: Anaerobic honey
    Altitude: 1500m
    Notes: Baked apple, sour cherry, toffee.

    Finca Oropendula has been in the Chazez family since 1957 when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. Igork who now runs the farm from his grandfather has been experimenting for the past few years with new processing methods. This honey anaerobic coffee he has been working on for the past three years to develop the consistency and profile. On the farm they pay close attention to selecting ripe cherry. After this the coffee is then transported to the wet mill which is about 30 minutes from the farm. The coffee is then washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days.

  • Brazil Communidade Furnas – Espresso

    10,0034,50

    Region: Carmo De Cachoeria, Sul de Minas
    Variety: Yellow catuai
    Process: Natural
    Altitude: 1230m
    Notes: Fig, hazelnut, dark chocolate

    Situated on the border of Sul De Minas and the Cerrado sits the mountainous region of Ilicnea with farms rising from 1100 – 1320 m before the land falls away into the expanse of the cerrado. This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees. The regions soil is known as cambisolo where the rock is still turning to soil. The region is still relatively new in terms of knowledge about it as coffees were previously sold under the names of other regions until recently. Now these farms are being recognised for the unique coffees they produce in relation to the region & Brazil. This coffee comes from the Furnas Community and a family of three brothers. Bruno has been working with coffee in Ilicinea for only 3 years. He decided to quit his job as a business manager and dedicate himself to coffee production with his family. In 2016, he joined forces with his uncles Dwilliam and Denilson and decided to buy a small piece of land that was 15 ha in total. They have expanded to 29ha now and they call the farm Bela Vista. The family is very pleased with the results and the quality of the coffee they produce. Little by little, they are reorganizing the farm structure, improving the production. The coffee is manually selected by hand before then being sorted and separated and patio dried for 7 – 10 days where it is turned regularly drying to 11%. From here it is then left to rest before being milled and sorted for grades before being delivered to the cooperative.

  • Kenya Rianjagi AB – Filter

    14,00

    Region: Embu, Embu Country
    Variety: SL 28, SL 34
    Process: Washed
    Altitude: 1650-1800m
    Notes: Red currant, lemon curd, caramel.

    Rianjagi Farmers Cooperative Society was registered in 1998. It is located in Embu municipality, Manyatta Sub-county in Embu County. It is surrounded by scenic highlands, South West of Mt. Kenya forest and is situated in an area famed for producing some of the worlds finest coffees. The conditions for coffee growing are near perfect, there is abundant rainfall throughout the year, with concentrated wet periods between March-June and October-December. The water used at the station for fermenting and washing the coffee is drawn from the nearby rivers and is re-circulated during processing for conservation purposes.  After use, it is moved into soak pits away from water sources so that it does not pollute the area.

    Net weight 250gr.

  • Ethiopia Boji – Filter

    13,00

    Region: Kochere Woreda, Yirgacheffe
    Variety: Heirloom
    Process: Natural
    Altitude: 2100-2300m
    Notes: Cherry, red wine, marshmallow.

    While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Boji is a washing station located in the Kochere woreda. Kochere is a coffee growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world. Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged. After washing cherry in clean water, workers transfer them straight to the drying field. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process.

    Net weight 250gr

  • Ethiopia Boji – Espresso

    13,00

    Region: Kochere Woreda, Yirgacheffe
    Variety: Heirloom
    Process: Natural
    Altitude: 2100-2300m
    Notes: Cherry, red wine, marshmallow.

    While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Boji is a washing station located in the Kochere woreda. Kochere is a coffee growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world. Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged. After washing cherry in clean water, workers transfer them straight to the drying field. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process.

    Net weight 250gr

  • Ethiopia Beloya – Filter

    14,00

    Region: Kore Beloya, Yirgacheffe
    Variety: Heirloom
    Process: Washed
    Altitude: 1720m
    Notes: Raspberry, apricot, black tea.

    Yirgacheffe is a district in Southern Ethiopia’s Sidamo region, which widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known that Yirgacheffe is considered its own micro-region. Biloya washing station is located at 1720 meters above sea level. Over 300 farmers deliver cherry grown in the surrounding area. The distinct wet and dry seasons create prime conditions for coffee processing. Farming methods in the region remain largely traditional. farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry.

    Net weight 250gr

  • Honduras Finca Oropendula – Filter

    11,5041,50

    Region: Santiago De Puringla, La Paz
    Variety: Lempira
    Process: Anaerobic honey
    Altitude: 1500m
    Notes: Baked apple, sour cherry, toffee.

    Finca Oropendula has been in the Chazez family since 1957 when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. Igork who now runs the farm from his grandfather has been experimenting for the past few years with new processing methods. This honey anaerobic coffee he has been working on for the past three years to develop the consistency and profile. On the farm they pay close attention to selecting ripe cherry. After this the coffee is then transported to the wet mill which is about 30 minutes from the farm. The coffee is then washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days.

  • AeroPress Go

    35,00

    The AeroPress Go travel coffee maker is engineered to fuel an active lifestyle. It gives coffee lovers everything they need to conveniently brew superb coffee anywhere they want. Like the original AeroPress, the AeroPress Go brews American, espresso, and cold brew style coffee that can be enjoyed as is or used in a wide range of energizing and refreshing drinks.

    Includes: Mug with lid, 350 micro-filters in a storage carton, filter cap, filter holder, stirrer and scoop.

     

  • AeroPress Paper Filters

    7,00

    350 white paper filters for AeroPress

  • AeroPress Coffee Maker

    35,00

    Using this method, you get up to 250ml of coffee at once and the whole process takes only a few minutes. Aeropress is unique with its small size and light weight, so you can brew your coffee just anywhere. Another advantage is that the device is made of a durable material that is easy to maintain.
    Currently, AeroPress is considered one of the most interesting alternative coffee brewing methods. All over the world there are championships crowned with World AeroPress Championships.
    Package content: Aeropress, 350 paper filters, coffee stirrer, coffee scoop, filter holder.

  • Hario V60 02 Paper Filters

    7,00

    Hario Drip brews amazing coffee but only when you use a suitable filter. This is the most standard version of filters which allow for very good water flow. 100pcs V60-02 Filters

  • Hario V60 Coffee Maker Kit

    25,00

    The plastic dripper provides durability and comfort if you want to use Hario V-60 when travelling. Plastic is also food-safe and provides great heat-retention when brewing. Its conical form and special grooves on the inside of the dripper provide excellent water flow.

    Includes:Plastic Coffee Dripper
    Glass Coffee Server with lid
    Size 02 filter papers (40 pcs)
    Measuring spoon

  • Hario Coffee Grinder

    35,00

    The grinder is extremely practical and handy as well as lightweight since it is made of plastic (except for ceramic burrs, of course), it allows for free and quick adjustment of grinding. It can quickly grind up to 24 grams of beans, which is the perfect amount to infuse 2 large cups of coffee in a dripper.

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