Siracusa (250gr)

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  COSTA RICA

  Solis & Cordero (250gr)

  369 UAH
  283 UAH with the purchase of any 16+ packs
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  Solis & Cordero (250gr) quantity

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  Country :

  COSTA RICA

  Flavor profile :

  Red wine, black currant, date, cocoa

  Processing :

  Anaerobic natural, 108 hrs

  Variety :

  Caturra

  Roasting :

  Filter

  Score :

  88

  Our recipe for V60 :

  • Grind size on EK43 – 8,2;
  • 15,5g of coffee;
  • 260g of water, temperature: 98℃;
  • 50g of water – bloom for 30 seconds;
  • +50g of water at 0:30;
  • +50g of water at 1:10,
  • +50g of water at 1:40
  • +60g of water at 2:10;
  • Total time 2:45.

  Comment from the roaster (V60) :

  “Coffee from this region rarely shows up in our stock. But this one captured our hearts. Delicate anaerobic processing resembles bright red wine with a little sparkle, berry, sweet.”
  
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  MAD HEADS

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• 
  COLOMBIA

  Alto Corozal (250gr)

  376 UAH
  290 UAH with the purchase of any 16+ packs
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  Alto Corozal (250gr) quantity

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  Country :

  COLOMBIA

  Flavor profile :

  Pineapple, rum, passion fruit, cider, dried banana

  Processing :

  5 days anaerobic natural

  Variety :

  Castillo

  Roasting :

  Filter

  Score :

  90

  Our recipe for V60 :

  • Grind size on EK43 – 8;
  • 15,5g of coffee;
  • 260g of water, temperature: 98℃;
  • 50g of water – bloom for 40 seconds,
  • +50g of water at 0:40;
  • +160g of water at 1:20, slowly pour until 2:20;
  • Total time 2:50.

  Comment from the roaster (V60) :

  “Our new favorite Colombian anaerobic coffee. The descriptors are pineapple, passion fruit, cider, dried banana, rum, and pomegranate. For the ultimate experience, try enjoying it with Rodrigo Amarante’s “Tuyo” and picturing yourself on top of the gorgeous Colombian mountains.”
  
• 
  RWANDA

  Rugali Nyamasheke (250gr)

  321 UAH
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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.”
  
• 
  RWANDA

  Kigali Agaciro (250gr)

  259 UAH
  173 UAH with the purchase of any 16+ packs
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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.”
  
• 
  UGANDA

  Sipi Falls MH3 (250gr)

  316 UAH
  230 UAH with the purchase of any 16+ packs
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  Sipi Falls MH3 (250gr) quantity

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  Country :

  UGANDA

  Flavor profile :

  Dark grapes, vermouth, raspberry, cocoa

  Processing :

  MH3: Anaerobic natural 72hrs. Super-duper slow drying

  Variety :

  SL14, SL28

  Roasting :

  Filter

  Score :

  88

  Our recipe for V60 :

  • Grind size on EK43 – 8;
  • 16g of coffee;
  • 260g of water, temperature 98℃;
  • Pour 50g of water, bloom for 30 seconds;
  • Pour 50g of water until 1:05;
  • Pour 160g of water till 1:50;
  • Total time 2:40.

  Comment from the roaster (V60) :

  “Our long-awaited, hand-made, 72-hour anaerobic natural fermentation. Super-duper slow dried. That’s how we got a subtle fermentation with an emphasis on terroir and a light anaerobic aftertaste. Berry, sweet, slightly alcoholic “.