Kibingo (250gr)

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• 
  ETHIOPIA

  Guji Gerba Dogo Gr. 2 (250gr)

  289 UAH
  203 UAH with the purchase of any 16+ packs
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  Guji Gerba Dogo Gr. 2 (250gr) quantity

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  Country :

  ETHIOPIA

  Flavor profile :

  Lime, lemongrass, black currant, black tea

  Processing :

  Washed

  Variety :

  Heirloom

  Roasting :

  Filter

  Score :

  85

  Our recipe for V60 :

  • Grind size on EK43 – 8,5;
  • 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 1:00;
  • +110g of water at 1:40;
  • Total time 3:10.

  Comment from the roaster (V60) :

  “Tea-like, floral, citrusy. Light body, dominant acidity. All in the best traditions of Ethiopian flavor profile. Tea with lemongrass and citrus candy.”
  
• 
  KENYA

  Kahiraini (250gr)

  351 UAH
  265 UAH with the purchase of any 16+ packs
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  Kahiraini (250gr) quantity

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  Country :

  KENYA

  Flavor profile :

  Cocoa, black currant, vermouth, red apple

  Processing :

  Natural

  Variety :

  SL 28, SL 34, Batian, Ruiru 11

  Roasting :

  Filter

  Score :

  87.5

  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;
  • +100g of water at 0:30;
  • +110g of water at 1:30;
  • Total time 3:10.

  Comment from the roaster (V60) :

  “A sweet cocktail made with dark vermouth, ripe berries, and chocolate. Subtle notes of alcohol, mild acidity, dominant sweetness, dense and rich body.”
  
• 
  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.”
  
• 
  BURUNDI

  Yandaro (250gr)

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

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  Country :

  BURUNDI

  Flavor profile :

  Black currant, pomegranate, raspberry, yellow plum

  Processing :

  Washed

  Variety :

  Red Bourbon

  Roasting :

  Espresso / Filter

  Score :

  88

  Our recipe for V60 :

  • Grind size on EK43 – 8,5;
  • 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,
  • +110g of water at 1:50;
  • Total time 3:00.

  Comment from the roaster (V60) :

  “Our favorite! Like Kenya, but different. Mix of dark and red berries with stone fruits. Bright, rich, complex acidity, that is well balanced by sweetness.”

  Our espresso recipe :

  • Temperature 91℃;
  • Dose: 17g;
  • Time: 29 seconds;
  • Yield: 42g.

  Comment from the roaster (espresso) :

  “You will recognize a lot of berry flavors in this espresso. It has a bright, sparkling acidity, a rounded, consistent, and light body, as well as clean, readable descriptors of all the berries from grandma’s garden.”
  
• 
  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.”
  
• 
  MAD HEADS

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  200 UAH
  Slava Ukraini!
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