Gicumbi Karisimbi (250gr)

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• 
  BURUNDI

  Kibingo (250gr)

  389 UAH
  303 UAH with the purchase of any 16+ packs
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  Kibingo (250gr) quantity

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  Country :

  BURUNDI

  Flavor profile :

  Grapes, pineapple, Aperol, rum, milk chocolate

  Processing :

  Anaerobic natural with cima yeast for 36 hrs

  Variety :

  Red Bourbon

  Roasting :

  Filter

  Score :

  90.5

  Our recipe for V60 :

  •Помел на ЕК43 – 8;• 15,5г кави;• 260г води, температура води 98 градусів;• 50г води – 40 секунд блум;• + 50г води на 0:40;• + 170г води на 1:20; • За

  Comment from the roaster (V60) :

  «Анаеробна натуральна обробка з винними дріжджами протягом 36 годин. Супер яскраво, солодко, тропічно, алкогольно (дуже). Споживайте відповідально».
  
• 
  RWANDA

  Agaciro Albertine (250gr)

  256 UAH
  170 UAH with the purchase of any 16+ packs
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  Agaciro Albertine (250gr) quantity

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  Country :

  RWANDA

  Flavor profile :

  Cocoa, dried apricots, cinnamon, plum

  Processing :

  Natural

  Variety :

  Bourbon

  Roasting :

  Espresso

  Score :

  81.5

  Our espresso recipe :

  • Temperature 91℃;
  • Dose: 17g;
  • Time: 28 seconds;
  • Yield: 40g.

  Comment from the roaster (espresso) :

  “If you were looking for a full-body coffee with a sweet base for espresso – look no further. It tastes like dried fruit and cocoa and goes perfectly with milk.”
  
• 
  COLOMBIA

  Hernando Arcila EF2 (250gr)

  399 UAH
  313 UAH with the purchase of any 16+ packs
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  Hernando Arcila EF2 (250gr) quantity

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  Country :

  COLOMBIA

  Flavor profile :

  Brownie, port wine, pineapple, blueberry, plum

  Processing :

  First dry aerobic fermentation for 24hrs.
  Then anaerobic natural in plastic bags for 50hrs

  Variety :

  Castillo

  Roasting :

  Filter

  Score :

  89

  Our recipe for V60 :

  • Grind size on EK43 – 8;
  • 15,5g of coffee;
  • 260g of water, temperature: 98℃;
  • 50g of water – bloom for 35 seconds;
  • +50g of water at 0:35;
  • +50g of water at 1:15;
  • +110g of water at 1:55;
  • Total time 3:00.

  Comment from the roaster (V60) :

  “Yes, another anaerobic Colombia, but what a gem! A mix of aerobic and anaerobic fermentation. First, 24 hours of aerobic drying to kickstart the fermentation process, followed by 50 hours of fermentation in plastic bags at a controlled temperature of up to 22 degrees Celsius. The result is vibrant, clean tropical, fruity, and alcoholic descriptors. Sweet port wine, pineapple, blueberry, plum, and brownie. It’s bright, intense, and sweet.”
  
• 
  ETHIOPIA

  Sidama Shantewene Gr.1 (250gr)

  271 UAH
  185 UAH with the purchase of any 16+ packs
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  Sidama Shantewene Gr.1 (250gr) quantity

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  Country :

  ETHIOPIA

  Flavor profile :

  Apricot, black tea, bergamot, apple

  Processing :

  Washed

  Variety :

  Heirloom

  Roasting :

  Espresso / Filter

  Score :

  84

  Our recipe for V60 :

  • Grind size on EK43 – 8,3;
  • 15,5g of coffee;
  • 260g of water, temperature: 98℃;
  • 50g of water – bloom for 30 seconds;
  • +50g of water at 0:30;
  • +100g of water at 1:10,
  • +60g of water at 2:20;
  • Total time 3:10.

  Comment from the roaster (V60) :

  “Our love for Ethiopian coffee is something we’re ready to sing about 24/7. Here’s another one-of-a-kind coffee with tea-like qualities, floral notes, citrusy undertones, and hints of apricot 😌”

  Our espresso recipe :

  • Temperature 91℃;
  • Dose: 17g;
  • Time: 28 seconds;
  • Yield: 40g.

  Comment from the roaster (espresso) :

  “Sweet dried apple, light citrusy tea, apricot jam, and a hint of zest. The taste is clean, bright, balanced, self-sufficient, but also goes well with milk.”
  
• 
  COLOMBIA

  Guayata Blossom (250gr)

  269 UAH
  183 UAH with the purchase of any 16+ packs
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  Guayata Blossom (250gr) quantity

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  Country :

  COLOMBIA

  Flavor profile :

  Orange, caramel, plum, cocoa

  Processing :

  Washed

  Variety :

  Castillo, Сolombia, Typica

  Roasting :

  Espresso / Filter

  Score :

  83

  Our recipe for V60 :

  • Grind size on EK43 – 8;
  • 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 1:15;
  • +110g of water at 1:50;
  • Total time 3:10.

  Comment from the roaster (V60) :

  “Fruity-berry jelly and caramel. Clean, light, and drinkable.”

  Our espresso recipe :

  • Temperature 91℃;
  • Dose: 18g;
  • Time: 30 seconds;
  • Yield: 45g.

  Comment from the roaster (espresso) :

  “Bright, juicy espresso, dense, full body, clear fruit descriptors. Orange fresh + plum candy in chocolate.”
  
• 
  RWANDA

  Kigali Impano (250gr)

  274 UAH
  188 UAH with the purchase of any 16+ packs
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  Kigali Impano (250gr) quantity

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  Country :

  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.”