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Tienda

  • COLOMBIA ANSERMA – FILTRO

    14,50

    Regíon: Anserma, Caldas
    Variedad: Castillo
    Proceso: Natural 48h
    Altura: 1800m
    Notas: Mora, dátil, cacao puro.

    Anserma is located in the western area of the department of Caldas. It is an agricultural center where the cultivation of coffee stands out. The cooperative started operating in 1967. It has an extensive knowledge and experience in the commercialisation of coffee, and the support of the National Federation of Coffee Growers of Colombia. The cooperative has 2083 associated coffee growers who cultivate excellent quality coffee with dedication and passion. Luis Miguel invested in a Nuna Coffee drying box that can regulate the temperature and the humidity to dry the coffee. These boxes were pioneered in Colombia to try and combat the extremely challenging in the ever changing daily climates in the Colombian Andes. To start this project they selected a few local producers who are known for quality to buy cherry from over the regular market price. Then they set up a sorting station to pick the ripest cherry and create uniformity. The varietal used in this lot is Orange Castillo. After picking and separation the coffee is then washed and fermented in sealed barrels for 48 hours. After this it is then put in the drying box where it is dried for 100-120 hours. 

    Peso neto 250g

  • ETIOPÍA CHELBESA – FILTRO

    13,00

    Regíon: Worka Chelbesa, Gedeb, Yirgacheffe
    Variedad: Mixed heirloom
    Proceso: Lavado
    Altura: 1900-2200m
    Notas: Melocotón, bayas rojas, miel.

    The community of Worka Chelbessa is located in Gedeb, which is the most southern part of the Gedeo region. For the last decade, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees, and this is why this area was one of the first places that coffee producer Neguesse Debela wanted to invest in when he started in coffee a few years ago. In 2017, Neguesse started operating his first site in Worka Chelbessa, but quickly expanded in 2019 by buying another washing station a few kilometers away in a small area sub area of Worka Chelbessa called Danche. The two sites, run by Negusse and his team, execute immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to always keep improving their quality.

    Peso neto 250gr.

  • RUANDA KIRAMBO – FILTRO

    12,5045,00

    Regíon: Nyamasheke district, Western province
    Variedad: Bourbon rojo 
    Proceso: Natural
    Altura: 1545m
    Notas: Tarta de manzana, mermelada de maracuyá, canela.

    Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Kirambo coffee washing station sits on a hill with land stretching to the shores of lake Kivu. The station constructed in 2008, for many years it was not operating in stability because the owner did not have financing for working capital, and the station was rented out to different people. RTC purchased Kirambo in 2017, and operated it for the first time this season of 2018. This year alone, all farmers are being registered to enrol in RTC’s farmer impact programs and training for certification. The quality of the coffee and the openness of the coffee farmers have allowed RTC to produce high cupping fully washed and natural coffee at Kirambo. Cherries are delivered to the Kirambo station and then floated and separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days with regular turning each hour and covering during night time.

  • BRASIL FAZENDA RANCHO GRANDE – ESPRESSO

    10,0034,50

    Región: Tres Pontas, Sul De Minas
    Variedad: Acaia
    Proceso: Natural
    Altura: 970m
    Notas: Albaricoque, almendra, chocolate con leche.

    Coffee production began at the Rancho Grande Farm in 1933, when Mr. Aneite Reis inherited 5 hectares of crops to start production from. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa) Reis, both son and grandson of Mr. Aneite. The farm for diversification also has many cows for dairy and meat production. The mission of the farm is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and the caring for the well-being of its employees. Several employees live on the farm in houses provided with subsidised electricity and food. On the farm they are open to change and trying new techniques and they have invested in several static drying boxes to help improve the quality & profile of the coffee they could produce. They have been working hard on improving the quality of their coffees for the specialty market and working on all aspects of the production of these lots from the growing, picking and post harvest treatment.

  • BRASIL FAZENDA SALTO – ESPRESSO

    10,0034,50

    Regíon: Carmo Da Cachoeira, Sul De Minas
    Variedad: Yellow bourbon
    Proceso: Natural
    Altura: 1230m
    Notas: Cereza, praliné, chocolate con leche.

    Fazenda Salto is an 800 Ha farm run by Fabio and his sons André and Juca. Fabio is always aware of the importance of sustainability, environmental and social issues as well on the farm. They have embraced the emergence of specialty coffee by investing in modern technology and practises. They have installed at the farm new static drying boxes to produce high quality lots. They have mapped out the farm as well allocating different parcels to different processes always looking for the best result in the cup. This natural lot was machine harvested and then separated by density and ripeness. From here the coffee was then taken to dry on the patios and turned regularly until 11.35 % moisture. Then the coffee is rested in wooden silos for 10 days before being milled and bagged and taken to the Cooperative.

  • COLOMBIA SAN SEBASTIAN – ESPRESSO

    12,5045,00

    Regíon: Inza, Cauca
    Variedad: Caturra, Castillo
    Proceso: Lavado
    Altura: 1700-2000m
    Notas: Ciruela, albaricoque, caramelo.

    This coffee is grown by smallholder producers around the Inza and Paez municipalities in Cauca Department. Both of these communities border the Huila region which gives lots from this area the higher body of Cauca coffees and the incredible complexity of coffees from Huila. San Sebastian coffee plantation stands out on its prominent environment, preserving the biodiversity of fauna and flora, promoting social development and economic growth of our fellow country people. San Sebastian farm grows specialty coffee and maintains the quality of the coffee beans, influenced by sensory attributes and practical farming techniques that create a product with unique characteristics. Farmers own small parcels where they grow coffee at 1700 m. and the crops are mainly Castillo and Caturra.

  • COLOMBIA SAN SEBASTIAN – FILTRO

    12,5045,00

    Regíon: Inza, Cauca
    Variedad: Caturra, Castillo
    Proceso: Lavado
    Altura: 1700-2000m
    Notas: Ciruela, albaricoque, caramelo.

    This coffee is grown by smallholder producers around the Inza and Paez municipalities in Cauca Department. Both of these communities border the Huila region which gives lots from this area the higher body of Cauca coffees and the incredible complexity of coffees from Huila. San Sebastian coffee plantation stands out on its prominent environment, preserving the biodiversity of fauna and flora, promoting social development and economic growth of our fellow country people. San Sebastian farm grows specialty coffee and maintains the quality of the coffee beans, influenced by sensory attributes and practical farming techniques that create a product with unique characteristics. Farmers own small parcels where they grow coffee at 1700 m. and the crops are mainly Castillo and Caturra.

  • RUANDA KIRAMBO – ESPRESSO

    12,5045,00

    Regíon: Nyamasheke district, Western province
    Variedad: Bourbon rojo 
    Proceso: Natural
    Altura: 1545m
    Notas: Tarta de manzana, mermelada de maracuyá, canela.

    Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Kirambo coffee washing station sits on a hill with land stretching to the shores of lake Kivu. The station constructed in 2008, for many years it was not operating in stability because the owner did not have financing for working capital, and the station was rented out to different people. RTC purchased Kirambo in 2017, and operated it for the first time this season of 2018. This year alone, all farmers are being registered to enrol in RTC’s farmer impact programs and training for certification. The quality of the coffee and the openness of the coffee farmers have allowed RTC to produce high cupping fully washed and natural coffee at Kirambo. Cherries are delivered to the Kirambo station and then floated and separated to remove any defective cherries. The coffee is then placed on the raised African beds at about 2cm of thickness where it is dried for up to 30 days with regular turning each hour and covering during night time.

  • COLOMBIA LUIS CONTRERAS – FILTRO

    14,50

    Regíon: Huila, Guadalupe
    Variedad: Bourbon rosa
    Proceso: Natural
    Altura: 1550m
    Notas: Mandarina, fresa, panela.

    This Natural pink bourbon microlot is produced by Luis Antonio Contreras at El Descanso farm. He began growing coffee in the west of the Huila region about 22 years ago. Coming from coffee producing family, after working together with his brothers the farm was divided between them into plots to work individually. Constant work and passion for coffee made Luis Contreras and his family turn the farm into their home. “I decided to dedicate myself to coffee farming, because my parents gave me support and taught me how to cultivate and work with the land.” – says Luis. He has been working hard on improving the quality of his coffees and working on all aspects of the production of his lots from the growing, picking and post harvest treatment.

    Peso neto 250gr

  • AEROPRESS GO

    35,00

    El AeroPress Go está cuidadosamente diseñado para proporcionar todas las deliciosas capacidades de preparación de la AeroPress original, además de una práctica taza que se dobla como una funda de transporte. Al igual que el AeroPress original, el AeroPress Go prepara delicioso café americano, expreso y frío. El AeroPress Go está optimizado para viajar, acampar o simplemente ir a trabajar, por lo que es conveniente y fácil de llevar tu AeroPress contigo. Su diseño inteligente garantiza que nunca te quedes sin delicioso café preparado AeroPress dondequiera que vayas.

  • AEROPRESS

    35,00

    En la actualidad hay muchas alternativas para hacer café en casa, y una de las opciones que más ha ganado tracción en los últimos años ha sido el Aeropress.
    Fabricada en copoliéster, polipropileno y elastómero termoplástico, libres de BPA.
    El set incluye: aeropress, removedor, 350 filtros de papel, embudo.

  • HARIO V60 02 FILTROS

    7,00

    Hario V60-02 filtros
    Paquete de 100 unidades.
    Fáciles de usar.
    Fabricado en Japón.
    Diseñado para adaptarse al filtro en forma de cono 02.

  • HARIO V60 COFFEE MAKER

    25,00

    Contiene: cono V60 de plástico transparente, 40 filtros de papel 02, jarra de 600 ml, cuchara medidora

  • MOLINILLO HARIO

    35,00

    Este molinillo de café de mano moderno y duradero ha sido diseñado por Hario para proporcionar a los amantes del café un medio conveniente para tener café recién hecho a tierra, incluso mientras viajas con una carga ligera. Soporta hasta 30 gramos.

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