Sidama Shantewene Gr.1 (250gr)

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• 
  COLOMBIA

  Virginia Salazar + Red fruits (250gr)

  576 UAH
  490 UAH with the purchase of any 16+ packs
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  Virginia Salazar + Red fruits (250gr) quantity

  +

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  Country :

  COLOMBIA

  Flavor profile :

  Black currant, sparkling wine, red grapes, karkade

  Processing :

  Anaerobic natural 72hrs
  + wine yeast & red fruits.
  Then pulped and dried like honey
  (We don’t know how to name it;)

  Variety :

  Pink Bourbon

  Roasting :

  Filter

  Score :

  91

  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;
  • +50g of water at 1:00;
  • +50g of waster at 1:30;
  • +60g of water at 2:00.

  Comment from the roaster (V60) :

  “Pink Bourbon, 72 hours of dry anaerobic fermentation with the addition of wine yeast and red fruits. After that, the cherries were depulped and dried like raisins. As a result, we have something very similar to sangria, and overall, it’s not really clear how it relates to coffee 🌝.
  As far as flavor, you’ll find black currant, sparkling wine, red grapes, hibiscus, and unforgettable impressions✨.”
  
• 
  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

  Bombe Daye Bensa (250gr)

  359 UAH
  273 UAH with the purchase of any 16+ packs
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  -

  Bombe Daye Bensa (250gr) quantity

  +

  Select options
  Country :

  ETHIOPIA

  Flavor profile :

  Mango, orange, pineapple, bergamot

  Processing :

  Natural

  Variety :

  74219 & 74212

  Roasting :

  Filter

  Score :

  87.5

  Our recipe for V60 :

  • Grind size on EK43 – 8;
  • 15,5g of coffee;
  • 260g of water, temperature: 98℃;
  • 65g of water – bloom for 30 seconds;
  • +65g of water at 0:30;
  • +65g of water at 1:15;
  • +65g of water at 1:55;
  • +60g of water at 2:00;
  • Total time 2:45.

  Comment from the roaster (V60) :

  “Natural Ethiopia be like: bergamot tea, sweet Sicilian orange, dried apricots, pineapple candy. Light, tea-like body, bright but balanced acidity.”
  
• 
  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

  +

  Select options
  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.”
  
• 
  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

  Rugali Nyamasheke (250gr)

  321 UAH
  235 UAH with the purchase of any 16+ packs
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  -

  Rugali Nyamasheke (250gr) quantity

  +

  Select options
  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.”