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    • Honduras Finca Oropendula – Filter


      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.

    • Ethiopia Beloya – Filter


      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

    • Ethiopia Boji – Filter


      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

    • Kenya Rianjagi AB – Filter


      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.

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