Κατάστημα

Locality: Yirgacheffe
Farmer: Mestawet Assefa
Altitude: 1850-1950 m.
Variety: Local Selected Varieties
Processing method: Natural

Interesting mouthfeel with powerful scents of black cherries and wild strawberries. Aftertaste has sweet notes of maraschino cherries.

Farm: Sacatepequez,
Farmer: Smallholders
Altitude: 1600m
Variety: Bourbon
Processing method: Fully Washed

Fairly good body with fine acidity reminiscent of pinapple syrup pleasant notes of cocoa, almonds and light spices in the persistent aftertaste.

Farm: Crystal Mountain
Farmer: Crystal Mountain
Altitude: 800m
Variety: Typica, Bourbon
Processing method: Fully washed

This particular bean is characterized by an unusual combination of a highly intense aroma with an elegant, delicate sweetness and smooth creamy body.

Farm: Kiambu County
Producer: Various Small Coffee Growers
Altitude: 1500-1700m
Variety: SL28, SL34, Ruirou 11, Batian Hybrid
Processing Method: Fully Washed

Fairly good body. The strong citric acidity presents distinctive notes of ripe lemon and is enriched with scents of rose. The prolonged aftertaste hints at nuances of orange blossom honey, spices and citrus fruits.

Farm: Linda Label
Producer: Multiple Producers
Altitude: 800 – 1300m.
Variety: Mundo Nuovo / Catuai
Processing Method: Natural

Harmonic and simultaneously generous flavor profile with notes of hazelnut almond and dark chocolate aftertaste.

Farm: Sidamo Guji Zone Gigesa Estaten
Producer: Israel Degfa
Altitude: 1900-2200m
Variety: Heirloom
Processing Method: Natural

Quite full body, the strong acidity of citrus presents distinctive notes of cherry and is enriched with apricot aroma. Prolonged aftertaste leaves the feel of nectarine mango and citrus.

Farm: Sidamo Guji Zone Gigesa Estaten
Producer: Israel Degfa
Altitude: 1900-2200m
Variety: Heirloom
Processing Method: Natural

Toasted coconut, structured and clean, candy like fruit, sweet, silky with some vanilla and jammy fruit.

Farm: Daterra
Producer: Cerrado, Minas Gerais
Altitude: 1150m.
Variety: Red Catuai
Processing Method: Pulp Natural

Pleasantly spicy with balanced acidity and dense body. Leaves notes of orange and grapes and dark chocolate aftertaste.

Farm: Santa Adelaida
Producer: Asociacion Coop. De Produccion Agrop. Santa Adelaida
Altitude: 900-1275m
Variety: Red Bourbon
Processing Method: Fully Washed

Τhe overwhelming mouthfeel enhances the fine sweet notes of grapes and tangerines, with nouances of cocoa and marzipan – in the aftertaste exquisite and intriguing scents of red pepper and gentian.

Farm: Muruta Buziraguhindwa
Producer: Salum Ramadhan
Altitude: 2000m
Variety: Bourbon
Processing Method: Fully Washed

Super sweet with interesting mix of flavors of cherry fruits, jam, milk chocolate, cream and biscuits.

Farm: Santa Rosa
Producer: Gilberto Baraona
Altitude: 1300m
Variety: Bourbon
Processing Method: Honey Process

Farm: La Esmeralda Tolima Region
Producer: Victor Alfonso Castro
Altitude: 1950m
Variety: Castillo
Processing Method: Fully Washed Fermented 16hours. Dried on patios.

Aftertaste: Pinapple, apricot, cherry mango, vanilla, candy, sweet citric.

Farm: Nyarusiza
Producer: Communal smallholder farmers
Altitude: 2000m
Variery: Bourbon
Processing Method: Fully Washed