Kaffe
Utforsk vårt kaffeutvalg
by Santos Guerrero Velasques Variety: Caturra Process: Washed Region: San Ignacio Altitude: 1500 masl- 2100 masl Tasting Notes: White Florals, Plum, Dragon Fruit, Orange
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Variety: Ateng Super, P88, Borbor, Andungsar, Sigarar Utang, Lini S-795 Process: Lactobacillus cerevisiae Extended Fermentation Region: West Jawa Altitude: 1 400 masl Tasting Notes: Strawberry, Orange Zest, Pineapple, Floral, Funky
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Variety: Caturra, Castillo Process: Honey Region: Narino Altitude: 1600-2000 masl Tasting Notes: Stonefruit, Mandarine, White Tea
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Variety: SL 28, SL32, Ruiru 11, Batian Process: Washed Region: Kirinyaga Altitude: 1800 masl. Tasting Notes: Rhubarb, Gooseberry, Cranberry
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Variety: Heirloom Processing: Natural Region: Sidama Altitude: 1993-2150 masl Tasting Notes: Passionfruit, Strawberry, Orange
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Tasting Notes: Lime, Kumquat, Orange Candy, Coconut, Vanilla Processing: Cofermented with Kumquat, Washed
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Varietal: Various Processing: Washed Region: Various Altitude: 1400-2100 masl Tasting Notes: Apple, Nutmeg, Caramel, Orange, Chocolate
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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.