Tienda

Envió GRATIS en España (península) para pedidos superiores a 30€

    • COLOMBIA OSO ANDINO – FILTRO

      14,5053,00

      Regíon: Belén de Umbría
      Variedad: Castillo
      Proceso: Natural Anaerobic 72h
      Altura: 1800m
      Notas: Maracuyá, lemon curd, chocolate negro.

      Finca Buena Vista is located in southwestern Colombia in the Risaralda department. The municipality, Belén de Umbría is 67km away from the department’s capital, Pereira. The farm is known as the best coffee producer of the department – and in some cases all the central coffee region of Colombia. On the farm they take great care of the land and soil and have it tested and analysed every two years. There are also a large number of native trees planted on the farm to protect the soils and provide organic material. The farm also has 13 bee hives in total to help with pollination it is believed there is greater production with this method of pollination. The honey from the bees is also a food source for the workers at the farm. In total the farm employs around 50 people across various roles and they are provided with good access to subsidised food as well as having tv’s, pool tables and a soccer field for activities outside of work.

      Process – Natural 72 hour Fermentation. This lot name is named Oso Andino which translate as Andean Bear.

      The coffee goes through 2 selection processes first after picking with floatation and removal of immatures. The coffee is then placed into the fermentation barrels. The environment for the coffee is anaerobic, every 24 hours the barrels are opened in order to stir the coffee and create a homogenous mix.

      Once the 72 hours are completed the drying process begins, targeting 9.5-11.5% moisture; this is done with 48 hours of drying through dehumidifiers and the last part is sun dried on African beds.

    • BRASIL CAIXA DE FRUTA – ESPRESSO

      10,0034,50

      Regíon: Tres Pontas, Sul De Minas
      Variedad: Mixed
      Proceso: Natural
      Altura: 900-1100m
      Notas: Frambuesa, anacardo, chocolate con leche.

      The Cocatrel Cooperative was founded in 1961 in Tres Pontas and has now grown to the second largest Cooperative in Brazil. There are over 6000 members who are part of the cooperative and they have 11 different buying points across the region. Over 50% of the members of the cooperative grow coffee on land that is less than 10 Ha in size. All the coffees that are part of this blend are dried in static boxes. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. There are two thermometers at different depths to ensure a safe temperature always below 40c. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.

    • COLOMBIA ALBERTO RAMOS – ESPRESSO

      12,0043,00

      Regíon: Gaitania, Tolima, La Floresta
      Variedad: Caturra
      Proceso: Lavado
      Altura: 1800-1900m
      Notas: Mora, frutas de hueso, panela.

      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.

    • ETIOPÍA KABIRA – ESPRESSO

      14,0051,00

      Regíon: Agaro, Jimma
      Variedad: Mixed heirloom
      Proceso: Natural
      Altura: 2000-2100m
      Notas: Arandanos, uva, flor de naranja.

      Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2040masl. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. The naturals take 24-27 days to dry on the African beds. In 2020, Mustefa acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals.

    • AEROPRESS GO

      38,00

      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.

    • HARIO V60 COFFEE MAKER

      25,00

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

    • ETIOPÍA DUROMINA – FILTRO

      14,0051,00

      Regíon: Jimma, Oromia
      Variedad: Mixed heirloom
      Proceso: Lavado
      Altitude: 1980m
      Notes: Melocotón, delicia turca, té negro.

      Duromina, which means “to improve their lives” in the Afan Oromo language, is a coffee cooperative in southwestern Jimma Zone. Coffee has grown here for generations but was traditionally processed using the dry, natural method. Farmers paid little attention to quality control. Despite an ideal climate and altitude for coffee growing, the area’s coffee was synonymous with poor quality. Year after year, farmers received low prices for their coffee, earning little income as a result. On paper these farmers had it all; very high altitude, rich and fertile soils, Ethiopia’s incredibly complex heirloom varietals and good rainfall. The missing link was quality control. Now that this has been addressed, the Duromina farmers produce coffees of outstanding quality with scores of 90+ being achieved. 

      In 2010, around one hundred local coffee farmers banded together to form Duromina. As the name suggests, their goal was simple: to improve their lives. With technical support, business advice and access to finance through TechnoServe’s Coffee Initiative, the members acquired and installed a wet mill and began processing fully washed coffee for the first time. These improvements helped Duromina produce high-quality coffee and bring new prosperity to the community. Two years later, an international panel of professional judges would select Duromina’s coffee as the best in Africa, awarding the cooperative the top prize in the leading regional cupping competition.

    • ETIOPÍA KABIRA – FILTRO

      14,0051,00

      Regíon: Agaro, Jimma
      Variedad: Mixed heirloom
      Proceso: Natural
      Altura: 2000-2100m
      Notas: Arandanos, uva, flor de naranja.

      Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2040masl. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. The naturals take 24-27 days to dry on the African beds. In 2020, Mustefa acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals.

    • RUANDA INZOVU PB – ESPRESSO

      11,5042,00

      Regíon: Nyamasheke district, Western province
      Variedad: Bourbon rojo 
      Proceso: Lavado
      Altura: 1400-1600m
      Notas: Cereza, té negro, caramelo.

      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. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.

      Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.

      Inzovu is a composed with a mixture of coffees from the Western and southern areas of Rwanda generally grown on mid-high altitude of the many hills that compose the landscape in the country. Once the season is finished and is time for milling the coffee is sorted and all the Peaberrys are kept separate due to their smaller screen size and they are going to compose a separate lot that maintain the flavour profile of the original lot and often it happen to have a more distinctive acidity and bigger and bolder mouthfeel in the cup, like in this case.

    • 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.

    • ORIGAMI AIR S NEGRO – DRIPPER Y SOPORTE

      33,00

      This is a resin plastic version of Origami Dripper.
      The Origami Dripper was designed by the founder of Trunk Coffee in collaboration with Origami Japan. It features a beautiful and playful design with 20 ridges that optimizes the bloom and brew speed for maximum control.
      Comes together with a plastic holder.
      Fits cone-shaped filters, Origami 02, Hario V60-01, Kinto-02 and Kalita Wave # 155 etc.

    • KENIA NGANDU AB – FILTRO

      15,0054,00

      Regíon: Karatina town, Nyeri
      Variedad: SL28, SL34
      Proceso: Lavado
      Altura: 1700-1800m
      Notas: Lima, grosella roja, ruibarbo.

      The Ngandu lot was produced by various smallholder farmers, all of whom are members of the Rutuma Farmers Cooperative Society delivering to Ngandu Coffee Factory, the factory is located near the town of Karatina, in Kenya’s Nyeri County. The Cooperative act in a particular community manner, they have been trained by the cooperative and their role is to teach small scale farmers, both during the harvest and in the off season. This service has been very fruitful in two main ways at first it generate an immediately positive impact on coffee quality arriving at the factory, in second instance farmers come out from the one to one training with a better understanding of the impact of fertilisation, pruning and quality-driven harvest techniques on the price that their coffee receives at auctions and with direct buyers.

    • COLOMBIA ALBERTO RAMOS – FILTRO

      12,0043,00

      Regíon: Gaitania, Tolima, La Floresta
      Variedad: Caturra
      Proceso: Lavado
      Altura: 1800-1900m
      Notas: Mora, frutas de hueso, panela.

      Located in the mountains of La Sierra Nevada de Santa Marta in Colombia, La Floresta farm has become in time a big name on the stage of Colombian coffee in the world. With Neighbours Crop Collaboration Project, coffee producers from Sierra Nevada Specialties receive a minimum of 30%, and some cases even 90%, more than the price offered by Fair Trade and the Rainforest Alliance, and they no longer need to rely on the New York Coffee Exchange. This coffee was grown by Alberto Ramos at the farm La Floresta. This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries are exposed to 30 hours of underwater fermentation before being de-pulped. Parchment is gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

    • 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.

    Start typing and press Enter to search

    Shopping Cart