• Mountain espresso decaf:
    A DELICIOUS CHIAPAS ARABICA WASHED DECAF

    This is not what you’d expect when thinking of a decaf.

    GO TO PRODUCT

  • Enjoy specialty coffee at home:
    OUR NEW COMPOSTABLE SPECIALTY COFFEE CAPSULES

    Compatible with Nespresso coffee machines

    EXPLORE CAPSULES

  • Introducing our coffee sets:
    FILTER, ESPRESSO AND MIXED SETS

    Times and coffee consumption, they are changing. So are we!

    EXPLORE SETS

SELECTED PRODUCTS

  • New

    Kamundu

    14.50

    This coffee is naturally processed on raised African beds. Natural processing is a rarity in Kenya, which has built a fine reputation on the back of exceptional fully washed coffees. Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further handpicked, and finally bagged in GrainPro for export.

    • Origin: Kenya
    • Terroir: Kiambu 1950 masl
    • Producer: Kamundu Estate
    • Variety: SL34
    • Process: Natural
    • Drying: Sundried on raised beds
    • Aroma: Spices, macadamia nuts
    • Flavour: Passionfruit, creamy body

    ROAST: OMNIROAST


14.50Select options

  • New

    The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets.

    This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a fermentation period in an oxygen-free environment after pulping. This increases the opportunity for a more prolonged drying and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 – 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

    • Origin: Nicaragua
    • Terroir: Dipilto, Nueva Segovia 1400 – 1600 masl
    • Farm: Santa María de Lourdes
    • Producer: Julio & Octavio Peralta
    • Variety: Red Catuai
    • Processing: Honey Anaerobic fermentation
    • Drying: Sundried on raised beds
    • Aroma: Cinnamon, honey
    • Flavour: Cocoa, Red apple

    ROAST: FILTER


15.50Select options

“We believe that coffee roasting is an extremely delicate process and getting just the perfect balance and development of the flavours is what we are looking for.

We try not to leave the coffee undercooked with greenish and peanut-like flavors, nor do we want to roast it too much to destroy all the intrinsic flavours of each one of them.”

80+TEAM

  • Sold Out

    NAZARETH’S FORMULA II CAPSULES

    9.00

    We present to you one of our most beloved espresso coffees in Nespresso compatible compostable capsules, 20 capsules per can. We want you to be able to have great specialty coffee in your office or at home, and in a clean and sustainable way.

    This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are presenting more and more interesting coffees for the specialty coffee world. This natural processed coffee surprises with its extreme sweetness and a very mellow acidity, giving you a very elegant and velvety cup of espresso.

    The 20 capsules are completely compostable, so after their use, throw them in the organic waste. They will decompose in less than 90 days at the composting plants leaving no toxic residue.

    • Origin: Brasil
    • Terroir: Carmo de Minas, 1100-1450 masl
    • Farm: Fazenda Sertao
    • Producer: Nazareth Pereira and family
    • Variety: Yellow Bourbon
    • Process: Natural
    • Aroma: Nutmeg, Honey
    • Flavour: Cacao, Cookie, Creamy body

9.00Read more

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