Specialty coffee beans “Ethiopia Yirgacheffe”, 250 g
The brewed coffee has a very clean consistency and balanced taste. Strong aromas of ripe blueberries, black currants, vanilla and even Earl Grey tea reveals when brewed. The sweetness and acidity of forest berries are felt in the taste, which later retains a light and sweet aftertaste that delights for a long time. A real treasure for African coffee lovers.
In the so-called coffee homeland of Ethiopia, wild coffee trees have been growing for millennia. Coffee lovers from all over the world are looking forward to discovering new varieties of coffee trees and enjoying what they have already discovered. Ethiopian coffees are highly appreciated for their distinctive taste characteristics – light, berry, floral and even tea-based. These ancient Ethiopian Arabic varieties of coffee beans from the famous Yirgacheffe region have been wet-treated and naturally dried in hammocks for at least 12 weeks.
Due to the exceptional quality and taste, this coffee is marked as Specialty. According to the SCAA it scores 85 out of 100.
FARM: Smallholder farmers
ALTITUDE: 1800-2000 m
ROAST PROFILE: Medium
TASTE PALATE: Blueberry, Black Currant, Vanilla
Specialty coffee beans “Kenya Kariru”, 250 g
Mild and well balanced taste of coffee. The sweetness reminds of ripe raspberries and apples, as well as the mild red currant acid. Stands out by its long lasting and extremely sweet berry-like aftertaste.
Kenya is becoming more and more famous in the coffee world because of the distinctive vivid taste of locally grown coffee, which is appreciated by coffee gourmets around the world. These SL 34 and SL 28 coffee beans are grown on the Kariru farm of Baragwi Cooperative. It is located on the fertile volcanic lands of the Kirinjaga region, on the slopes of Mount Kenya (1800-1900m above sea level). In addition, only pure water of Kamweti River is used for coffee processing, and beans are dried naturally under the hot African sun.
Due to the exceptional quality and taste, this coffee is marked as Specialty. According to the SCAA it scores 87,5 out of 100.
FARM: Baragwi coop.
ALTITUDE: 1800-1900 m
VARIETY: SL 34, SL 28
ROAST PROFILE: Medium
TASTE PALATE: Raspberry, Redcurrant, Apple
Specialty coffee beans “Indonesia Sumatra”, 250 g
Full body coffee with a sweet aroma of brown sugar. Caramelly flavours with hints of cinnamon and an aftertaste of lush red wine. Exclusive coffee reminiscent of the taste of hot wine.
In the Gayo Heights of the Aceh Region, located on the island of Sumatra, Indonesia, small farmers are gathered in the Koptan Gayo Beseri Cooperative to grow specialty coffee. Its unique taste is determined by perfect climate, rich nature and, as Indonesians call GILING BASAH, way of coffee bean processing. This method does not completely dry the beans after fermentation and rinsing. Still damp beans (retaining 25-30% moisture) enter a special peeling machine before the drying process is continued. As a result, the acidity of coffee is greatly reduced and the flavour gets more intensive – this way coffee beans acquire the flavour of true Indonesian coffee.
Due to the exceptional quality and taste, this coffee is marked as Specialty. According to the SCAA it scores 84 out of 100.
REGION: Sumatra, Aceh, Gayo
FARM: Koptan Gayo Beseri
ALTITUDE: 1450-1700 m
VARIETY: Tim tim, Ateng
PROCESS: Giling Basah
ROAST PROFILE: Dark
TASTE PALATE: Red Wine, Brown Sugar, Cinnamon
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