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    • Colombia Anserma – Filter

      14,50

      Region: Anserma, Caldas
      Variety: Castillo
      Process: Natural 48h
      Altitude: 1800m
      Notes: Blackberry, dates, raw cacao.

      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. 

      Net weight 250gr

    • Brazil Fazenda Rancho Grande – Espresso

      10,0034,50

      Region: Tres Pontas, Sul De Minas
      Variety: Acaia
      Process: Natural
      Altitude: 970m
      Notes: Apricot, almond, milk chocolate.

      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.

    • Kenya Rianjagi AB – Filter

      14,00

      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.

    • 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

    • Honduras Finca Oropendula – Filter

      11,5041,50

      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 Dogo – Filter

      12,5045,00

      Region: Dogo Kebele, Western Guji
      Variety: Mixed heirloom
      Process: Natural
      Altitude: 2000-2200m
      Notes: Strawberry, passion fruit, milk chocolate.

      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.

    • Ethiopia Chelbesa Danche – 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.

    • 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

    • AeroPress Paper Filters

      7,00

      350 white paper filters for AeroPress

    • Ethiopia Dogo – Espresso

      12,5045,00

      Region: Dogo Kebele, Western Guji
      Variety: Mixed heirloom
      Process: Natural
      Altitude: 2000-2200m
      Notes: Strawberry, passion fruit, milk chocolate.

      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.

    • Costa Rica El Perezoso – Espresso

      11,5041,50

      Region: West Valley
      Variety: Mixed
      Process: Honey
      Altitude: 1540m
      Notes: Pomegranate, black tea, passion fruit, hazelnut.

      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.

    • Honduras Finca Oropendula – Espresso

      11,5041,50

      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.

    • 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.

       

    • 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.

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