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  • 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%.
  • 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%.
  • 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.
  • BLUEBERRY, BLACK CHERRY, PEPPER. Gatchatcha factory lies on the slopes of the Aberdare mountain range around 150 km from Nairobi, in Kenyas central province. This wet mill proces coffees from 1165 small holder farmers. Each farmer own 220 trees in average.
  • 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% 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%.