So how this incredible Costa Rica taste like? Let’s take a closer look. In general, anaerobic means oxygen-free. The coffee is placed into hermetically-sealed, stainless steel containers. Aside from yielding new, unexpected flavours, the anaerobic process provides a high level of control of the sugars, temperature, pressure, pH and time. First of all, the flavour of the coffee fruit is concentrated in the juice, not the seeds. The coffee is depulped, and the seeds with the pulp are placed inside the fermentation tanks. The CO2 pressure that builds up after the fermentation starts, CO2 tries to push the flavour of the fermented juices into the seeds. This way, we modify the character flavour and push it into the seeds.
taste notes Cinnamon. Spiced rum. Brown sugar. Creamy mouthfeel.
farm Evelio Fernandez
producer Luis Campos
variety Catuai - Caturra
altitude 1400 - 1700 masl
It couldn't get more festive with tasting notes of Cinnamon. If ever there's a time to treat yourself, here it is 👉🏼
Honduras, Oliverio Lara Lopez
Oliverio Lara Lopez and his son Jolman Walter own and manage the farm Bella Vista in the Gualme area. Oliverio is a very experienced and open-minded producer we are happy to work with.
We chose this coffee for its' sweet and nutty flavour followed by a very balanced finish. Look for the taste of orange marmalade, buttery mouthfeel, as well as long and sweet finish.
When we tried this coffee on a cupping table, it popped up among others with its' caramel-like flavour. Low acidity and great balance make this coffee a treasure for classic taste lovers. We really hope to work with Oliverio Lopez for the next year.
This delicious Organic Certified lot from the Chelbessa washing station is delicate and floral. It is everything we want a coffee hailing from Ethiopia’s famous Yirgacheffe region to be. Plus it’s chemical-free!
The Chelbessa Washing Station, where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Nonetheless, this family-owned and operated washing station is producing exceptional coffees on par with some of the region’s most renowned and established outfits.
taste notes Bergamot. Mandarin. Lemonade.
farm Chalbessa washing station. Various smallholder farms
region Chelbessa Woreda, Gedeb District, Gedeo Zone (Yirgacheffe).
varietyLocal Landraces & JARC varieties.
process 48-Hour Wet Fermentation, Dried on Raised beds under shade.
altitude 1750 - 2000 masl
Indonesia, Asman Arianto
In 2018 Asman Arianto formed the Ribang Gayo Musara Cooperative. The cooperative currently has over 300 members who deliver cherry to Arianto’s processing facility. Mixed varietals and makes this coffee unique. Abyssinia variety originally came from Ethiopia years ago. That gives this coffee fruitiness and slight bergamot taste like Ethiopian coffees. Asman pays a lot of attention to sorting the beans - he makes sure the coffee has no common Indonesian taste of tobacco, herbal and spice.
taste notes Blackberries. Backed apples. Brown sugar. Overall sweet.
farm Ribang Gayo Musara Cooperative
region Pantan Musara Village
varietyAbyssinia, Tim Tim, Gayo, Ateng
altitude 1500 - 1700 masl
Kenya, Mukurweini AA
The Mukurweini farmers group is another coffee that reaches you through Farm-to-roaster sourcing model. This model focuses on shortening the coffee value chain for smallholder coffee producers in Kenya, and as a result, empowering the producers. In this model, independent producers enter an agreement with our importers in-country partners, who provide them with technical, logistical, financial and commercial support day-by-day. In return, the producers deliver the dried coffee to the Kahawa Bora dry mill for milling, QC and export preparation. The coffee is then sold to our importers with transparent farm-return pricing, after reaching price agreements with the producers.