Kaffe

Variety: Cattura Process: Natural Region: Huabal Altitude: 1800 masl. Tasting Notes: Mango, Pineapple, Rosehip, Clementine

Variety: SL 28, SL 34, Batian, Ruiru 11 Process: Washed Region: Kirinyaga Altitude: 1800-2000 masl Tasting Notes: Red Currant, Fig, Riesling, Green Apple

Variety: Red Bourbon Process: Washed Region: Karongi Altitude: 1750- 1800 masl Tasting Notes: Honey, Black Tea, Yellow Plum

Variety: Purple Caturra Processing: Cofermentation Natural Region: Huila Altitude: 1730 masl Tasting Notes: Coconut, Yoghurt, Pineapple

Variety: Heirloom Processing: Natural Region: Sidama Altitude: 1993-2150 masl Tasting Notes: Passionfruit, Strawberry, Orange

Varietal: Various Processing: Washed Region: Various Altitude: 1400-2100 masl Tasting Notes: Apple, Nutmeg, Caramel, Orange, Chocolate

Tasting Notes: Lime, Kumquat, Orange Candy, Coconut, Vanilla Processing: Cofermented with Kumquat, Washed

Tasting Notes: Milk Chocolate, Apple, Stonefruit

Tasting Notes: Tamarind, Honey, Rosehip The word Cascara means skin, peel or shell in Spanish, and in the world of specialty coffee refers to the outer layer of a coffee cherry. You obtain it after the extraction of the coffee beans from the coffee cherry; it is the pulp that is sun-dried. Brewing cascara is not unlike brewing tea- use 6g/100ml water (95-98℃), let it steep for 4-5 minutes and then strain. Tastes great also as an ice tea or works perfect as a syrup.