$28.00
*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Packed in 200g Cannister
Roast: Filter - Light
Flavour notes: Complex layers of berries, Strawberry milk, Bubble gum, Rose wine
Producer: Mekuria Merga (Sourced by our partners: Nordic Approach)
Process : Anaerobic
Varietal: Wolisho & Kurume
Altitude: 2,000 to 2,500 MASL
Score: 88 pts
Anaerobic means that the fermentation takes place in an environment without oxygen. This highlights great complex fruitiness with great clarity in the cup. This coffee comes from small lot farmers around the Benti Nenka wash station. The wash station is owned by Mekuria, a well-known producer with over 20 years of experience producing high quality coffee. This coffee was carefully handpicked, floated and sorted before undergoing anaerobic fermentation, depulped and then dried. Enjoy!
Recipes:
Filter: 1:16 (96 Deg C)
$33.00
*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Packed in 200g Cannister
Roast: Med-Light
Flavour notes: Winey, Vanilla, Papaya, Ripe Peach, Lemon Candy, Cacao nibs
Origin: Uraga, Guji, Ethiopia
Producer: SNAP Exporters, on behalf of 450 small holder farms. (Sourced by our partners: Nordic Approach)
Process : Anaerobic Natural
Varietal: Wolisho & Dega
Altitude: 2,400 MASL
Score: 88 pts
An experimental coffee that’s Winey, Bright and Funky from renown SNAP Specialty Coffee in Ethiopia on behalf of small farm holders.
After picking the ripe cherries, farmers from the Raro village deliver the ripe cherries at the wet mill, where cherries are sorted in a floating tank.
This unique process starts with the cherries that are taken to African drying beds where they are put inside plastic bags and left to ferment for 48 hours. Here the natural fermentation breaks down the sugar in the coffee cherries, producing lactic acid, carbon dioxide and other unique flavour compounds.
Recipes:
Filter: 1:15 (93 Deg C)
Espresso: 1:2.25 (93 Deg C)
Sold Out
$35.00
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Flavour notes: Dark Chocolate, Maraschino Cherry, Tropical Fruits, Butterscotch, Rum Cake
Roast: Filter - Light
Producer: Ninety Plus Geisha Estate
Process : Anaerobic Natural
Varietal: Geisha
Altitude: 1,200 to 1,550 MASL
Score: 90+pts
In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.
Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.
Recipes:
Filter: 1:16 (96 Deg C)
$28.00
*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Packed in 200g Canister
Roast: Filter - Medium-light
Flavour notes: Lemon Verbena, Tangerine, Lemon Grass, Black Tea, Citrus Blossom
Producer: Family owned estates in Yirgacheffe - Gedeb region
Process : Washed
Varietal: Heirloom (JARC varieties)
Altitude: 1,800 to 2,200 MASL
Score: 88 pts
Carefully handpicked at perfect ripeness, eco-pulped and processed, This organic coffee is growth by small lot farmers from Gedeb region in Yirgacheffe, reknown for its complex layers of citrus. A combination of high altitude, careful processing and fertile loamy volcanic soils results in a coffee with great complex fruitiness with great clarity in the cup.
Recipes:
Filter: 1:16 (96 Deg C)
