Chelbessa Gr. 1 (250gr)

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  Kigali Agaciro (250gr) quantity

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  Country :

  RWANDA

  Flavor profile :

  Quince, plum, lemon jam, pomegranate

  Processing :

  Washed

  Variety :

  Bourbon, Typica

  Roasting :

  Espresso

  Score :

  82.5

  Our espresso recipe :

  • Temperature 91℃;
  • Dose: 17,5g;
  • Time: 30 seconds;
  • Yield: 40g.

  Comment from the roaster (espresso) :

  “Bright, full body, thick espresso. Tastes like fruity-berry-citrus jam. It’s delicious both in cappuccino and espresso.”
  
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  COLOMBIA

  Monteblanco + Passion fruit (250gr)

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  Monteblanco + Passion fruit (250gr) quantity

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  COLOMBIA

  Flavor profile :

  Passion fruit, lychee, sparkling, black currant

  Processing :

  8 days anaerobic washed
  + wine yeast + passion fruit

  Variety :

  Purple Caturra

  Roasting :

  Filter

  Score :

  91

  Our recipe for V60 :

  • Grind size on EK43 – 8;
  • 15,5g of coffee;
  • 260g of water, temperature: 98℃;
  • 50g of water – bloom for 50 seconds;
  • +50g of water at 0:50;
  • +160g of water at 1:20, slowly pour until 2:20;
  • Total time 2:55.

  Comment from the roaster (V60) :

  “Pink Kattura, washed anaerobic fermentation with fresh passion fruit. There’s a rumor about our Q-graders running out of descriptors for this coffee. Papaya, passion fruit, lychee, guava, champagne, red currant and rum candy. Sparkling acidity is well balanced by sweetness. Bright and rich. 100% Mad”.
  
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  Kigali Impano (250gr)

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  Kigali Impano (250gr) quantity

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  RWANDA

  Flavor profile :

  Apple, plum, raspberry, pomegranate

  Processing :

  Washed

  Variety :

  Bourbon

  Roasting :

  Filter

  Score :

  84.5

  Our recipe for V60 :

  • Grind size on EK43 – 8;
  • 16g of coffee;
  • 260g of water, temperature: 98℃;
  • 50g of water – bloom for 30 seconds;
  • Pour +50g of water until 0:30;
  • Slowly continue pouring until 1:10;
  • Total time 3:10.

  Comment from the roaster (V60) :

  “Bright, fruity/berry filter coffee. Kinda like Kenya, but different.”

  Our espresso recipe :

  • Temperature 91℃;
  • Dose: 17,5g;
  • Time: 30 seconds;
  • Yield: 42g.

  Comment from the roaster (espresso) :

  “Berry jelly. Very rich and juicy espresso.”
  
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  Cundinamarca (250gr) quantity

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  Country :

  COLOMBIA

  Flavor profile :

  Caramel, black currant, plum, rose hip

  Processing :

  Washed

  Variety :

  Castillo 80%, Colombia 20%

  Roasting :

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  Score :

  83.5

  Our recipe for V60 :

  • Grind size on EK43 – 8,5;
  • 16g of coffee;
  • 260g of water, temperature 98℃;
  • 50g of water – bloom for 30 seconds;
  • And then three pours:
  • Pour 70g of water till 1:05;
  • Pour 70g of water till 1:50;
  • And pour the rest (70g of water);
  • Total time 2:45.

  Comment from the roaster (V60) :

  “This bean resembles the best qualities of a Kenyan bean. You’ll taste black currant, plum, and rose hip. The only difference is that it’s a Colombian bean.

  Our espresso recipe :

  • Temperature of water 92℃;
  • Dose: 17g;
  • Time: 28 seconds;
  • Yield: 42g.

  Comment from the roaster (espresso) :

  “Fruity with bright acidity, tastes like berry jam in espresso.”
  
• 
  ETHIOPIA

  Duromina (250gr)

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  Duromina (250gr) quantity

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  Country :

  ETHIOPIA

  Flavor profile :

  Apricot, lime, bergamot, black tea

  Processing :

  Washed

  Variety :

  Heirloom

  Roasting :

  Filter

  Score :

  88

  Our recipe for V60 :

  • Grind size on EK43 – 8,5
  • 15,5g of coffee
  • 260g of water
  • Temperature 98℃
  Recipe:
  • Pour 50g – bloom for 30 seconds,
  • Pour +50g until 0:30;
  • Pour +50g until 1:00;
  • Pour +110g until 1:40;
  • Total time 3:10.

  Comment from the roaster (V60) :

  “If Professor Dumbledore were into filter coffee, this would have been his favorite. This Ethiopian bean tastes like lemon sherbet.”
  
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  RWANDA

  Rugali Nyamasheke (250gr)

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  Rugali Nyamasheke (250gr) quantity

  +

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  Country :

  RWANDA

  Flavor profile :

  Blackberry, plum, lemon, black tea

  Processing :

  Washed

  Variety :

  Bourbon

  Roasting :

  Filter

  Score :

  87.5

  Our recipe for V60 :

  • Grind size on EK43 – 8,5
  • 16g of coffee
  • 260g of water
  • Temperature 98℃
  Recipe:
  • 50g – bloom for 30 seconds,
  • Pour +50g until 0:30,
  • Slowly continue pouring until 1:00
  • Total time 3:10.

  Comment from the roaster (V60) :

  “Prescribed as a prevention of berry deficiency.”