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    • RWANDA INZOVU PB – FILTER

      11,5042,00

      Region: Nyamasheke district, Western province
      Variety: Red bourbon
      Process: Washed
      Altitude: 1400-1600m
      Notes: Cherry, black tea, caramel.

      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.

    • COLOMBIA SAN SEBASTIAN – FILTER

      12,5045,00

      Region: Inza, Cauca
      Variety: Caturra, Castillo
      Process: Washed
      Altitude: 1700-2000m
      Notes: Plum, apricot, caramel.

      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 – ESPRESSO

      12,5045,00

      Region: Inza, Cauca
      Variety: Caturra, Castillo
      Process: Washed
      Altitude: 1700-2000m
      Notes: Plum, apricot, caramel.

      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.

    • BRAZIL CAIXA DE FRUTA – ESPRESSO

      10,0034,50

      Region: Tres Pontas, Sul De Minas
      Variety: Mixed
      Process: Natural
      Altitude: 900-1100m
      Notes: Raspberry, cashew, milk chocolate.

      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 LUIS CONTRERAS – FILTER

      14,50

      Region: Huila, Guadalupe
      Variety: Pink bourbon
      Process: Natural
      Altitude: 1550m
      Notes: Mandarin, strawberry, 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.

      Net weight 250gr

    • RWANDA INZOVU PB – ESPRESSO

      11,5042,00

      Region: Nyamasheke district, Western province
      Variety: Red bourbon
      Process: Washed
      Altitude: 1400-1600m
      Notes: Cherry, black tea, caramel.

      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.

    • ETHIOPA CHELBESA – FILTER

      13,00

      Region: Worka Chelbesa, Gedeb, Yirgacheffe
      Variety: Mixed heirloom
      Process: Washed
      Altitude: 1900-2200m
      Notes: Peach, red berries, honey.

      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.

      Net weight 250gr.

    • 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.

       

    • COLOMBIA OSO ANDINO – FILTER

      14,5053,00

      Region: Belén de Umbría
      Variety: Castillo
      Process: Anaerobic Natural 72h
      Altitude: 1800m
      Notes: Passion fruit, lemon curd, dark chocolate.

      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.

    • 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.

    • 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 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

    • 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.

    • AEROPRESS PAPER FILTER

      7,00

      350 white paper filters for AeroPress

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