*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.
Roast: Fliter - Light
Flavour notes: Muscat grape, Osmanthus, Gingerlily, Lemon, White pepper
Origin: Huila, Colombia
Farm Owner: Vergara Family
Farm Size: 16 Hectares
Altitude: 2,100 masl
Process : Thermal Shock, Yeast Anaerobic Washed
Varietal: Chiroso
Award-winning Chiroso from Finca Las Flores. Finca Las Flores is a 16-hectare family-run coffee farm steeped in history. Established in 1990, they've grown from a modest 18,000 coffee trees to an impressive 90,000 today. The Vergara family's commitment to quality was ignited by their participation in the Cup of Excellence in 2006. Since then, they've continuously refined their craft, pushing the boundaries of coffee cultivation to achieve excellence in every cup.
Woth every sip of this award-winning Chiroso, you'll taste the dedication, innovation, and passion that have made Finca Las Flores a shinning star in the Colombian coffee world. We hope you savor this extraordinary coffee's unique character and unforgettable flavor.
Recipes:
Filter: 1:16 (96 Deg C)
*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: Blueberry, White peach, Darjeeling tea, Floral honey
Roast: Filter - Light
Producer: Felipe Arcila
Process : Natural Extended Fermentation
Varietal: Yellow Gesha
This coffee is a 91 points nanolot grown by Felipe Arcila at the farm Jardines Del Eden (Garden of Eden).
Gesha is originally from Ethiopia and cherries usually ripen to be red. Out of 1000 Gesha trees, occasionally trees producing yellow cherries appear, and these are called Yellow Gesha. Geshas grow well at an altitude of above 1850 MASL as the higher-altitude and longer maturation process leads to more complex sugar formation, yielding complex flavours. We really enjoyed this soft, sweet and complex coffee from Cofinet and hope to share it with you.
Enjoy!
Recipes:
Filter: 1:16 (96 Deg C)
*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: Strawberry, Peach, Milk chocolate
Roast: Filter - Light
Producer: Ninety Plus Coffee 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)
*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.
Roast: Espresso - Medium ~ Light
Flavour notes: Strawberry, Cherry, Soft florals, Cocoa nibs
Producer: Elto coffee farm, Bensa-Sidama
Process : Natural
Della is the name of the Micro lot which was harvested and processed at Elto Coffee's farm.
Growing at an elevation of 1,900 to 2,000m, this coffee was organically grown, benefitting from deep volcanic soils and traditional cultivation methods before being carefully processed and dried on raised beds.
We got a really sweet, elegant cup of red fruits and soft florals on filter and red berries and cocoa as a milk based drink.
Enjoy!
* 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.
Flavour notes: Dark Berries, Mandarin, Cacao, Figs & Honey
Producer: 20 Small farm producers in Tablon de Gomez, Nariñó
Process : Washed
Varietal: Castillo & Caturra
Altitude: 1,800 to 2,100 MASL
Score: 85+pts
The town of El Tablon is known for its “Mystical stone statues” from pre-columbian era and other archeological sites. Until recently, the region was affected by conflict from FARC activity. The region is known for the most exceptional microlot coffees and has potential to grow further with peace and stability returning to the region.
This Colombian is comprised of only 85+ points beans (Cupped and scored separately from each farm) and has beautiful aromas of dark cherry, mandarin like acidity, honey-like sweetness. We recommend it for both milk/black espresso, aeropress and filter!
Recipes:
Espresso 1:2.25
Filter: 1:16 (93 Deg C)
Aeropress: 1:16 (93 Deg C)
*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)
*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: Clean and balanced - Tangerine, Black Berries, Chrysanthemum tea
Roast: Med-Light
Origin: Mahembe Wash Station, Nyamasheke, Rwanda
Producer: Justin Musabyiama (Sourced by our partners: Nordic Approach)
Process : Washed
Varietal: Bourbon
Altitude: 1,900 MASL
Score: 87.5pts
Mahembe is a privately owned washing station, owned by Justin Musabyimana who also grows his own coffee. Justin grew up in the local area and, after moving away for some time, decided to come back home and invest in the community by building a wet mill on his father’s coffee plantation.He has an 8-hectare farm of his own, and buys cherries from the surrounding smallholders. This area is not as well known for quality coffees as some other parts of Rwanda, but has great altitudes and an increasing number of farmers growing coffee at the higher altitudes.
We have found this coffee to be unique, with differences from other coffees in Rwanda in general, and with great potential.
Justin’s organized operations, plus the work he is doing on the ground to improve quality, gives great results in the cup.
Recipes:
Filter: 1: 15 - 16 (95 Deg C)