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    • 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.

    • COLOMBIA ALBERTO RAMOS – ESPRESSO

      12,0043,00

      Region: Gaitania, Tolima, La Floresta
      Variety: Caturra
      Process: Washed
      Altitude: 1800-1900m
      Notes: Blackberry, stone fruits, 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.

    • KENYA NGANDU AB – FILTER

      15,0054,00

      Region: Karatina town, Nyeri
      Variety: SL28, SL34
      Process: Washed
      Altitude: 1700-1800m
      Notes: Lime, red currant, rhubarb.

      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.

    • ETHIOPIA DUROMINA – FILTER

      14,0051,00

      Region: Jimma, Oromia
      Variety: Mixed heirloom
      Process: Washed
      Altitude: 1980m
      Notes: Peach jam, lokum, black tea.

      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.

    • ETHIOPIA KABIRA – FILTER

      14,0051,00

      Region: Agaro, Jimma
      Variety: Mixed heirloom
      Process: Natural
      Altitude: 2000-2100m
      Notes: Blueberry, grape, orange blossom.

      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.

    • ETHIOPIA KABIRA – ESPRESSO

      14,0051,00

      Region: Agaro, Jimma
      Variety: Mixed heirloom
      Process: Natural
      Altitude: 2000-2100m
      Notes: Blueberry, grape, orange blossom.

      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.

    • COLOMBIA ALBERTO RAMOS – FILTER

      12,0043,00

      Region: Gaitania, Tolima, La Floresta
      Variety: Caturra
      Process: Washed
      Altitude: 1800-1900m
      Notes: Blackberry, stone fruits, 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.

    • 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.

    • 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.

    • ORIGAMI AIR S BLACK – DRIPPER AND HOLDER

      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.

    • 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.

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