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Tienda

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

    • 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.

    • 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.

    • Honduras Finca Oropendula – Espresso

      11,5041,50

      Región: Santiago De Puringla, La Paz
      Variedad: Lempira
      Proceso: Honey anaeróbica
      Altura: 1500m
      Notas: Manzana asada, guinda, 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.

    • Honduras Finca Oropendula – Filtro

      11,5041,50

      Región: Santiago De Puringla, La Paz
      Variedad: Lempira
      Proceso: Honey anaeróbica
      Altura: 1500m
      Notas: Manzana asada, guinda, 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.

    • Costa Rica El Perezoso – Espresso

      11,5041,50

      Región: West Valley
      Variedad: Mixed
      Proceso: Honey
      Altura: 1540m
      Notas: Maracuyá, té negro, avellanas.

      El Perezoso lot come from Coopro Naranjo, located in Costa Rica’s West Valley, an area under the influence of Pacific weather patterns which was badly hit by hurricane Nate in 2017. The coop has over 2000 members, and has been running its ‘Loma’ microlot programme since 2006. The programme offers agronomy and processes training and support to its members. The producers need to fulfil the requirements of the coop for their coffee to be considered for microlots and, if successful, they receive a cash advance of 110,000 colones (approx. $180). The microlots are dried on African beds. The lots are not disturbed at all during the first night, but are moved every 20 minutes after that. It takes 10-12 days to dry the honeys, 18 days for the naturals.

    • Etiopía Dogo – Espresso

      12,5045,00

      Regíon: Dogo Kebele, Western Guji
      Variedad: Mixed heirloom
      Proceso: Natural
      Altura: 2000-2200m
      Notas: Fresa, maracuyá, chocolate con leche.

      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.  Guji Dogo is named after the area where it is produced: Dogo is a neighbourhood located in the west of Guji in southern Ethiopia. Situated at 2000-2200m, the area has good drainage and benefits from a fertile red clay soil. It is planted with young trees which produce a coffee that is gaining a reputation for its intense fruitiness and complexity. naturals are dried on raised beds exposed to the sun for 10-12 days, depending on the weather conditions. The resulting coffees have a bright, super-clean character, with soft acidity and round flavours which linger on the palate.

    • Etiopía Dogo – Filter

      12,5045,00

      Regíon: Dogo Kebele, Western Guji
      Variedad: Mixed heirloom
      Proceso: Natural
      Altura: 2000-2200m
      Notas: Fresa, maracuyá, chocolate con leche.

      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.  Guji Dogo is named after the area where it is produced: Dogo is a neighbourhood located in the west of Guji in southern Ethiopia. Situated at 2000-2200m, the area has good drainage and benefits from a fertile red clay soil. It is planted with young trees which produce a coffee that is gaining a reputation for its intense fruitiness and complexity. naturals are dried on raised beds exposed to the sun for 10-12 days, depending on the weather conditions. The resulting coffees have a bright, super-clean character, with soft acidity and round flavours which linger on the palate.

    • Etiopía Chelbesa Danche – 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.

    • Kenia Rianjagi AB – Filtro

      14,00

      Regíon: Embu, Embu Country
      Variedad: SL 28, SL 34
      Proceso: Lavado
      Altura: 1650-1800m
      Notas: Grosella roja, lemon curd, caramelo.

      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.

      Peso neto 250gr.

    • 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

    • Hario V60 Coffee Maker

      25,00

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

    • 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.

    • 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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