Kigali Impano (250gr)

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• 
  COLOMBIA

  Monteblanco + Passion fruit (250gr)

  519 UAH
  433 UAH with the purchase of any 16+ packs
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  Monteblanco + Passion fruit (250gr) quantity

  +

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  Country :

  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”.
  
• 
  KENYA

  Rui Ruiru (250gr)

  356 UAH
  270 UAH with the purchase of any 16+ packs
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  Rui Ruiru (250gr) quantity

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  Select options
  Country :

  KENYA

  Flavor profile :

  Pineapple, rum, strawberry, lemon, pomegranate

  Processing :

  Anaerobic natural 96 hrs

  Variety :

  SL 28, SL 34, Batian, Ruiru 11

  Roasting :

  Filter

  Score :

  88.5

  Our recipe for V60 :

  –

  Comment from the roaster (V60) :

  –
  
• 
  EL SALVADOR

  Mapache (250gr)

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  Mapache (250gr) quantity

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  Country :

  EL SALVADOR

  Flavor profile :

  Cocoa, raisins, pine nut, plum

  Processing :

  Washed

  Variety :

  Bourbon, Caturra, Pacas

  Roasting :

  Espresso

  Score :

  83

  Our espresso recipe :

  • Temperature of water 90℃;
  • Dose: 17g of coffee;
  • Time: 29 seconds;
  • Yield: 40g.

  Comment from the roaster (espresso) :

  “Thick, sweet, rich espresso. Perfect base for milky drinks.”
  
• 
  ETHIOPIA

  Worka Chelichele Gr. 1 “Oro yeast” (250gr)

  369 UAH
  283 UAH with the purchase of any 16+ packs
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  Worka Chelichele Gr. 1 "Oro yeast" (250gr) quantity

  +

  Select options
  Country :

  ETHIOPIA

  Flavor profile :

  Pineapple, chocolate, rum, lemon, dried banana

  Processing :

  Anaerobic washed with Oro yeast for 24 hrs

  Variety :

  Jarc varieties

  Roasting :

  Filter

  Score :

  90

  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 1:00;
  • Slowly pour 160g of water till 1:40;
  • Total time 2:40.

  Comment from the roaster (V60) :

  “Washed, anaerobic, with yeast added. Absolutely Mad and very bright🖤”.
  
• 
  KENYA

  Kahunyo AB (250gr)

  361 UAH
  275 UAH with the purchase of any 16+ packs
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  Kahunyo AB (250gr) quantity

  +

  Select options
  Country :

  KENYA

  Flavor profile :

  Rosehip, cherry, lemon jam, raspberry

  Processing :

  Washed

  Variety :

  SL 28, SL 34, Ruiru 11

  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 1:00;
  • Slowly pour another 160g of water till 1:40;
  • Total time 2:40.

  Comment from the roaster (V60) :

  “Rosehip tea and lemon jam.
  Clean, bright, not a single tomato slipped through 😉”.
  
• 
  ETHIOPIA

  Chelbessa Gr. 1 (250gr)

  331 UAH
  245 UAH with the purchase of any 16+ packs
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  -

  Chelbessa Gr. 1 (250gr) quantity

  +

  Select options
  Country :

  ETHIOPIA

  Flavor profile :

  Black tea, bergamot, lemon, Baileys, apricot

  Processing :

  Carbonic maceration. Then depulped and dried like washed

  Variety :

  Jarc varieties

  Roasting :

  Filter

  Score :

  88.5

  Our recipe for V60 :

  • Grind size EK43 – 8;
  • 16g of coffee;
  • 260g of water, temperature 98℃;
  • Pour 50g of water, bloom for 30 seconds;
  • Pour 70g of water until 1:05;
  • Pour 70g of water till 1:55;
  • Pour 70g of water;
  • Total time 3:15.

  Comment from the roaster (V60) :

  “First, this coffee was processed by carbonic maceration method (coffee farmers borrowed this method from their winemaking brothers. The coffee cherries are closed in an airtight environment, with oxygen being displaced by carbon dioxide. This method develops more complex acidity and sweetness). After that, the bean went through the normal washed process. It turned out to be very interesting. A classic Ethiopian profile with a twist.”