Kaffe

Variety: SL 28, SL 34, Batian, Ruiru 11 Process: Washed Region: Kiambu Altitude: 1600-1800 masl Tasting Notes: Blackberry, Lime, Red and Black Currant

Variety: Lini S Process: Lactobacillus cerevisiae Anaerobic Natural Region: West Jawa Altitude: 1400 masl Tasting Notes: Peach, Blackthorn, Pink Grapefruit, Winey, Funky

Variety: Heirloom Process: Natural Region: Yirgacheffe Altitude: 2150 masl Tasting Notes: Milk Chocolate, Red Berries, Black Tea

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

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

10kg+ beans chosen by our roaster, or contact our roastery for more info and current offer.

Variety: Catimor, Caturra, Typica Process: Fully Washed Region: Utcubamba, Amazonas Tasting NOtes: Marzipan, Dark Chocolate, Red Fruit

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.