Coffee Archive

  • Alasitas, Natural Java, Bolivia 2018

    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...

    Read more →
  • Alasitas, Washed Caturra, Bolivia 2018

    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....

    Read more →
  • Adola, Washed, Ethiopia 2018-2019

    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,...

    Read more →
  • El Sunzita, Yellow Bourbon, El Salvador 2018-2019

    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...

    Read more →
  • El Sunzita, Red Bourbon, El Salvador 2019

    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...

    Read more →
  • El Sunzita, Pacas, El Salvador 2018-2019

    About the CoffeeFlavour profile: A creamy yet elegant cup reminding of vanilla custard, with a light to medium body. Notes of milk chocolate with a hint of clementine and macadamia nut in the finish.Colour: Mild  yellowCategory: CuriousProducer: Mauricio Ortiz and Mary Ortiz Region: El Pasti in the Santa Ana regionVarietal:  PacasHarvest: 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...

    Read more →
  • Colque, Bolivia 2018

    About the coffee  Flavour description: This is a very sweet cup with a velvety mouthfeel and a big body. The coffee has a medium - high, citrus fruit like acidity, reminding of lemon and bergamot. Notes of milk chocolate, peach candies, red grape, with a lemon like aftertaste. Colour: GoldCategory: Curious Producer: Maruja Mamni and Nicolas ColqueLocation: Collasuyo, about 40 km from Caranavi city, Bolivia Farm name: La FloridaVarietal: Caturra 75%, Catuaí 15% and Typica 10%Processing: Fully-washed and dried on raised bedsHarvest: June to September 2018, harvest peaking in JulyElevation: 1550-1650 maslExporter: Agricafe (Pedro Roudriguez and family)Roast: The coffee is light to medium roasted to enhance the natural fruitiness and sweetness in the coffee. We are very proud, and excited...

    Read more →
  • Celebration Coffee - Kamwangi AA, Kenya 2018

    Flavour description: Mainly an acidity-driven cup with light to medium body and juicy mouthfeel. The coffee has flavour notes of fresh strawberry, black currant and pink grapefruit. A very long-lasting vibrant and refreshing aftertaste.Colour: Clear pink - with glitter and sparkles!Category: AdventurousProducer: Kamwangi FactoryLocation: Gichugu division of the Kirinyaga districtVarietal: SL-34, SL-28 and Ruiru 11 Harvested: October 2018 to December 2018 Cooperative: New Ngariama Cooperative SocietyAltitude: 1600-1800 maslSoil: Mainly Nitisol, red volcanic soil. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils.Processing: Fully washed. Fermented on 24-36 hours. Dried on raised beds for 15-21 days. Roast style: Light to medium to enhance...

    Read more →
  • Finca Nejapa, Yellow Caturra, El Salvador 2018

    The success of  Finca Nejapa, owned by Gloria Rodrigues, is the result of a strong family unit. Their hard work and skills have really paid off in the quality of their product. By working together they can maintain and potentially improve the quality and the working conditions, and this is the process we are a part of working with the family year on year.  The story of Finca NejapaThe farm was inherited by Gloria’s father, José María Rodríguez Herrera in the 50’s, at that time the property was devoted to cattle for milking purposes, and it was José Maria who started growing coffee of the...

    Read more →
  • Finca Nejapa, Red Caturra, El Salvador 2019

    About the coffeeFlavour description: A creamy cup with medium body and red grape acidity. This coffee is easy to like, with a taste profile of mature red apple and milk chocolate notes with an aftertaste of pomegranate.Category: Comfortable    Colour: Pomegranate redProducer: Gloria Rodrigues with family Farm: Finca NejapaLot: RomaVarietal: Red Caturra Process: WashedRegion: Ahuachapán, Santa AnaHarvested: March to April 2019Altitude: 1550 maslSustainability project: Installed new solar panels and filter for clean water at the farm. Roast style: Light to medium to enhance the natural flavours of the coffee. This is the only Caturra that has been awarded in the Cup of Excellence award in El Salvador. The success of Finca Nejapa, owned by Gloria Rodrigues, is the result of...

    Read more →