Rugali Nyamasheke (250gr)

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• 
  COLOMBIA

  Siracusa (250gr)

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

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  Country :

  COLOMBIA

  Flavor profile :

  Pineapple, strawberry, Baileys, chocolate

  Processing :

  Anaerobic natural, 96hrs

  Variety :

  Castillo

  Roasting :

  Filter

  Score :

  89.5

  Our recipe for V60 :

  • Grind size on EK43 – 9
  • 15,5g of coffee
  • 260g of water
  • Temperature 98℃Recipe:
  • 50g – bloom for 30 seconds,
  • Pour +50g of water until 0:30
  • Pour +50g of water until 1:00;
  • Pour +50g of water until 1:30;
  • Pour +60g of water until 2:00;
  • Total time: 3:00.

  Comment from the roaster (V60) :

  “Bright anaerobic coffee. This one is a crash! The flavor is our all-time favorite trio – tropics, alcohol, and chocolate.”
  
• 
  COLOMBIA

  Monteblanco + Mango (250gr)

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

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  Country :

  COLOMBIA

  Flavor profile :

  Mango, pineapple, sparkling, creme brulee

  Processing :

  8 days anaerobic washed
  + wine yeast + mango

  Variety :

  Purple Caturra

  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 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 wine yeast and fresh mango. Very sweet and bright, sparkling acidity, crisp and bright descriptors of mango, pineapple, crème brûlée, and champaign. Sweet flavors of orange blossoms and mango.
  100% Mad”.
  
• 
  ETHIOPIA

  Duromina (250gr)

  346 UAH
  260 UAH with the purchase of any 16+ packs
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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.”
  
• 
  PAPUA NEW GUINEA

  Lamari (250gr)

  244 UAH
  158 UAH with the purchase of any 16+ packs
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  Lamari (250gr) quantity

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  Country :

  PAPUA NEW GUINEA

  Flavor profile :

  Jasmine, green apple, dark grapes, cocoa

  Processing :

  Washed

  Variety :

  Arusha, Blue Mountain, Bourbon, Typica

  Roasting :

  Espresso

  Score :

  81

  Our espresso recipe :

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

  Comment from the roaster (espresso) :

  “Thick body, mild acidity, very sweet. The flavor is fruity with notes of cocoa. Goes well with dairy.”
  
• 
  MAD HEADS

  DONATE

  200 UAH
  Slava Ukraini!
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  It’s simple, you donate, we give coffee to our heroes and it becomes a little easier for them to defend our beautiful Ukraine.

  
• 
  COLOMBIA

  Cundinamarca (250gr)

  266 UAH
  180 UAH with the purchase of any 16+ packs
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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 :

  Espresso / Filter

  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.”