­
  • ALMOND, TOFFEE AND SWEET LEMON 65% Uraga Kelloo, Ethiopia. 35% Sitio Da Torre, Brazil. Blend of two origins in synergy, treble and bass. Washed/Natural process. Big bean/small bean. 1100-1300 mall and 1900+ masl. Brew advice: We use 20 gr. espresso per 38ml. Extraction time 30-35 sec due to low solubility. Sweet spot is narrow. TDS is close to 10%, yield is close to 20%.
  • BLACKCURRANT, PAPAYA, TOMATO, THYME. The Gakuyuini factory is part of the Thirikwa Farmers Cooperative comprising of 1553 farmers/smallholders where as 674 of those are women. They produce 250 tons of cherry per season.
  • BERGAMOTTE, PEPPERMINT, ELDERFLOWER. Produced by smallholders in the Uraga district. 2-3 ha. in average. Uraga is situated in the Oromia region in the Goji zone. Grown in red clay in semi forrest with shade.
  • HOPPY, SHORTBREAD AND APRICOT Produced by hundreds of smallholders owning 1 ha. in average. The most dense berries are used for this limited production of honey coffee which are left to dry with the full mucilage layer.
  • APRICOT, HONEY, MACARON BISQUIT. Daughter Daniela Gutierrez stand behind this 1 ha microlot coffee with an unusual mix of Geisha and Mocca varietals, processed in the family's micro wet and dry mill. Monitored in the whole process, separated by color, size and density.
  • ALMOND, TOFFEE AND SWEET LEMON 65% Qore Kelloo Kochere, Ethiopia. 35% Finca El Tesoro, Huila Palestine Colombia. This blend is a lighter style roast with two top quality beans, roasted individually. You can expect a coffee with fruitiness and mellow medium body, elegant and less bitterness. Brew advice: We use 20 gr. espresso per 38ml. Extraction time 30-35 sec due to low solubility. Sweet spot is narrow. TDS is close to 10%, yield is close to 20%.
  • ALMOND, TOFFEE AND SWEET LEMON 65% Qore Kelloo Kochere, Ethiopia. 35% Finca El Tesoro, Huila Palestine Colombia. This blend is a lighter style roast with two top quality beans, roasted individually. You can expect a coffee with fruitiness and mellow medium body, elegant and less bitterness. Brew advice: We use 20 gr. espresso per 38ml. Extraction time 30-35 sec due to low solubility. Sweet spot is narrow. TDS is close to 10%, yield is close to 20%.
  • ALMOND, TOFFEE AND SWEET LEMON 65% Uraga Kelloo, Ethiopia. 35% Sitio Da Torre, Brazil. Blend of two origins in synergy, treble and bass. Washed/Natural process. Big bean/small bean. 1100-1300 mall and 1900+ masl. Brew advice: We use 20 gr. espresso per 38ml. Extraction time 30-35 sec due to low solubility. Sweet spot is narrow. TDS is close to 10%, yield is close to 20%.
  • FRUITY DARK CHOCO, RED APPLE, RED GRAPES Fourth generation farmer, Alvaro Antonio Pereira Coli is producing this coffee. His Sitio da Torre had top placement in the 2018 Cup of Excellence.