Coffee Archive
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Karagoto, Kenya 2018
Read more →Here is the last Kenyan being released from the last harvest, from Karagoto. As you know we love the vibrant taste profile from Kenya. But what also makes this coffee so unique is the accuracy in processing, that truly brings out the character of the coffee and is very consistent to work with as a coffee for both roasters and baristas. The small holding farmers around Karagoto are growing mainly the SL28 and SL34 varietal, from here you can expect a warm cup with high acidity with notes of lime, hibiscus, yellow grapefruit and the black currant note typical for coffee from Kenya. About coffee production at Karagoto In Kenya a mill/washingstation/process...
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Adola, Natural, Ethiopia 2018-2019
Read more →About the CoffeeFlavour profile: A very sweet juicy cup and a little bit funky with notes of blueberries and a hint of dried raspberries, and passionfruit. With a silky mouthfeel, and a lingering aftertaste.Colour: Dark blueCategory: Adventurous Producer: Israel Degfa, of the company KerchanseWashing Station: Adola. A privately owned, communal washing station. Number of delivering farmers: about 2000 smallholding with an average of 1-2 hectares per farm. Harvested: November 2018 - January 2019Varietal: Indigenous wild varietalsProcessing: Natural processedArea: Guji Zone in the Oromia region Altitude: 2100 maslRoast style: Light to medium to enhance the light, juicy mouthfeel with heaps of fruity and floral notes. Natural coffee from Ethiopia, funky and fruity! Letting the coffee dry in its cherry is the traditional way...
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Carmelita, Caturra, Bolivia 2018
Read more →About the Coffee Flavour description: Medium body with a creamy mouthfeel. Flavour notes of white grape, caramel, black tea with a note of buttercup flower (smörblomma). Colour: Buttercup YellowCategory: CuriousProducer: Carmelita UrduviLocation: Copacabana, Caranavi, Bolivia Farm Name: CarmelitaFarm size: 3 hectares Varietal: Caturra & CatuaiHarvest: August to September 2018Elevation: 1550 – 1850 MASLProcessing: Fully washed Fermentation: Full wet for 16 hours, first 8 with no water, then 8 hours with water. Drying: Mechanical for 46 hours after the professor Favio Borem's guidelines with a quicker drying phase in the beginning and a slower process towards the end of the drying. Roast: A fairly long profile landing in light to medium roast level. Roasted to present the natural characteristics of the...
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Alasitas, Washed Gesha, Bolivia 2018
Read more →Flavour profile: A juicy yet complex cup. Notes of clementine, jasmine and caramelized sugar. A refreshing finish of lemonade with a cooling aftertaste. Colour: Drop turquoiseCategory: AdventurousProducer: Pedro-Pablo, Daniela and Pedro RodriguezLocation: Bolinda, Caranavi, Bolivia Varietal: GeshaLot: MiradorHarvested: July to September 2018Altitude: 1580 masl Processing: Fully washed. The Gesha at Alasitas is picked very maturely for a high sweetness. It is processed in small day lots; the beans are depulped then soaked overnight and dried on raised beds for about 20-25 days. Roast: Light to medium to present the characteristics of the coffee. *Nano lot!*Finally time for the Alasitas washed Gesha, it is just a nano lot, we only have 40 kilos of it! The Gesha...
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Alasitas, Natural Red Caturra, Bolivia 2018
Read more →Flavour description: Big bodied with a jam like mouthfeel. With a high sweetness and a medium acidity. Flavour notes of red dessert wine and honeydew melon and a finish of raspberry jam.Colour to describe flavour: Hot pink Flacour category: AdventurousProducer: Pedro-Pablo, Daniela and Pedro Rodriguez of AgricaféLocation: Bolinda, Caranavi, Bolivia Varietal: Red CaturraLot: MiradorPicking Period: July to September 2018Elevation: 1580 maslProcessing: Natural processed. This is a natural processed coffee. The natural process means that the coffee is dried within its cherry before the beans are taken out. The coffee is dried directly under the sun for the first couple of days and then covered up in the drying house with a controlled temperature and airflow....
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Alasitas, Natural Java, Bolivia 2018
Read more →Flavour description: This is one of the most exclusive coffees produced at Alasitas. The natural process of the coffee gives a lot of sweetness to the juicy and floral varietal Java. The coffee has flavour notes of papaya, and violets, with a lasting finish reminding of pineapple with a sweetness of gumdrops.Colour: VioletCategory: AdventurousProducer: Daniela, Pedro-Pablo and Pedro RodriguezLocation: Bolinda, Caranavi, Bolivia Varietal: JavaLot: MiradorHarvest: Mid-August to September 2018Elevation: 1580 maslProcessing: Natural. The coffee beans are dried in the coffee cherry before it is removed out of its skin. The coffee cherries are dried on raised beds with consistent turning to about 42%. The coffee is then removed to automatic heaters where it...
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Alasitas, Washed Caturra, Bolivia 2018
Read more →Flavour description: This is a creamy cup profile with medium body. Notes of caramel, green apple reminding of drinking chocolate with marshmallows, with a finish of cacao nibs.Colour: RedCategory: ComfortableProducer: Pedro-Pablo, Daniela and Pedro RodriguezLocation: Bolinda, Caranavi, Bolivia Varietal: Red CaturraLot: MiradorHarvest: August to September 2018Elevation: 1580 maslProcessing: Fully WashedRoast: Light to medium to present the natural characteristics of the coffee. This is the coffee that we have been buying from Alasitas year after year, and this is one of those coffees that we could drink plenty of, every day, for the rest of our lives. We are happy to receive this coffee every year, it is such a pleasure to drink, and to serve....
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Adola, Washed, Ethiopia 2018-2019
Read more →About the CoffeeFlavour profile: A silky light bodied cup, with lots of yellow floral notes. Tasting like peach juice, with a hint of lemon, jasmine tea and pure passion fruit. A longlasting bergamotte finish. Colour: OrangeCategory: Curious Producer: Israel Degfa, of the company KerchanseWashing Station: Adola. A privately owned, communal washing station. Number of delivering farmers: about 2000 smallholding with an average of 1-2 hectares per farm. Harvested: November 2018 - January 2019Varietal: Indigenous wild varietalsProcessing: WashedArea: Guji Zone in the Oromia region Altitude: 2100 meters above sealevel Roast style: Light to medium to enhance the light, juicy mouthfeel with loads of tropical fruit notes. This is the fourth year in a row that we are buying coffee from Israel Degfa,...
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El Sunzita, Yellow Bourbon, El Salvador 2018-2019
Read more →About the CoffeeFlavour profile: A well-balanced cup with a creamy mouthfeel. Notes of yellow pear milk chocolate and vanilla. The aftertaste is long-lasting and a bit cooling, reminding of mint-chocolate. Colour: Hot yellowCategory: ComfortableProducer: Mauricio Ortiz and Mary Ortiz Region: El Pasti in the Santa Ana regionVarietal: Yellow BourbonHarvest: End of December 2018 - February 2019Altitude: 1400 meters above sea levelProcessing: Fully-washed While visiting El Sunzita in March earlier this year, the whole farm was already flowering. The white flowers covering the coffee trees made the farm El Sunzita look like a snowy Sweden, but with the scent of jasmine! The harvest had finished earlier than any other year due to early...
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El Sunzita, Red Bourbon, El Salvador 2019
Read more →About the CoffeeFlavour Description: Medium bodied mature cup profile with a smooth mouthfeel like red apple juice. Tasting like a milk chocolate bar with a hint of fresh dates and a malic like acidity of red apple.Colour: Light red Category: ComfortableProducer: Mauricio Ortiz and Mary Ortiz Region: El Pasti in the Santa Ana regionVarietal: Red BourbonHarvest: February-March 2019Altitude: 1400 meters above sea levelProcessing: Fully-washed We have been working with Mary and Mauricio Ortiz for many years, they are kind, and very driven in producing the best coffee they can, and it is a treat to roast and brew their coffee every year. We are the only ones buying the coffee sourced directly...