• Coffee Kids

    7.0022.00

    Coffee Kids is a beautiful project from Hanns R. Neumann Stiftung for sustaining and helping young coffee farmers to stay in business, give them all the necessary knowledge to grow better coffee and live a better life. It is a way of giving the necessary skills to the young people for becoming entrepreneurs in the coffee community.

    • Origin: Brasil
    • Terroir: Minas Gerais, Cerrado 1250 masl
    • Farm: Fazenda Dona Nenem
    • Variety: Yellow Bourbon
    • Process: Pulped natural
    • Drying process: Sundried
    • Aroma: Chocolate, Caramel, Hazelnuts
    • Flavour: Cacao, Toffee, Dried plums and apricots

    ROAST: ESPRESSO

  • Nazareth’s Formula II

    7.5024.00

    This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are always more capable of growing interesting coffees for the specialty coffee world. This natural process coffee surprises with its extreme sweetness and a very clean low acidity, able to give you a very elegant and velvety cup of espresso.

    Carmo de Minas is a part of the region of Sul de Minas that historically has been dominated by smaller coffee producers. The town of Carmo has a high number of specialty coffee producers.The harvest period is from late May until September.

    • Origin: Brasil
    • Terroir: Carmo de Minas, 1100-1450 masl
    • Farm: Fazenda Sertao
    • Producer: Nazareth Pereira and family
    • Varietal: Yellow Borubon
    • Processing: Natural
    • Aroma: Honey and cereal
    • Flavour: Milk chocolate and almonds

    ROAST: ESPRESSO

  • La Plata

    11.0038.00

    Huila has been blessed with a great combination of perfect soil and great geography for coffee cultivation, so the taste is always very clean and sweet. Even though fresh coffee is available throughout the year in Colombia, the main harvest period in this area is from September to December.

    • Origin: Colombia
    • Terroir: La Plata, Huila 1500 – 1800masl
    • Farm: Crecert – Various small farm holders
    • Varietal: Caturra, Castillo, Colombia
    • Processing: Washed
    • Aroma: Mandarin, peach, dark chocolate
    • Flavour: Citrus, hibiscus, cocoa powder

     

     ROAST: OMNIROAST (filter and espresso)

  • New

    This farm is located in the village of Tula, in the Kaffa appellation, 32 km from the main town of Bonga. Zinabu started its coffee activities here in 2005. The farm covers 92 hectares in which Zinabu exclusively cultivates the variety 74110, advised by the Jimma Research Center. He currently only produces natural processed coffee, but he will start setting up processes for fully washed coffee from this harvest. The Zinabu farm is part of the Usaid Feed the future program – American coopera8on. This program launched ten years ago, under Obama, aims to improve food security by working on agricultural practices in different countries of the world. Zinabu found in this coopera-8on an opportunity to develop its knowledge on process improvement. He is also supported by Usaid to organize training courses for around 80 farmers in his district, in particular on coffee management and harvesting.

    • Origin: Ethiopia
    • Terroir: Kaffa, 1820 masl
    • Farm: Tula Estate
    • Producer: Zinabu
    • Variety: 74110
    • Processing: Natural
    • Dry process: African beds
    • Aroma: Pineapple and grape
    • Flavour: Apricot and passion fruit

    ROAST: OMNIROAST

  • Micro

    El Palto

    16.00

    We are excited to start working with Cultivar, specialty coffee exporters in Peru who have a very close relationship with local producers.

     

    Cultivar: ”Last year was the first to start working with this original lot from the north of the country. Not far from Jaén (Cajamarca), in Miraflores del Sur we find Ángel Berrillos’s farm, El Palto. Being one of 10 siblings, his entire family, including his father, currently works in the coffee and agriculture sector. At 1600 meters above sea level, his 4-hectare farm has traditionally grown Catimor plants, a variety very resistant to rust but often not very good in terms of quality, however a few years ago he planted trees with a very distinctive characteristic: the grains were much larger than average. He tells us that he saw this special plant from a neighbor and wanted to see what the quality would be like. Unsurprisingly, this small plot of 300 trees is what we believe to be the Maraogype variety, offering a very interesting cup profile.

    • Origin: Perú
    • Terroir: Cajamarca, Jaen, Miraflores del Sur, 1600 masl
    • Farm: El Palto
    • Producer: Angel Berrillos
    • Varietal: Maragogype & Caturra
    • Processing: Washed – 24-36 hours of fermentation in open tanks
    • Drying: Sun dried for 15-20 days
    • Aroma: Floral, stone fruit, fresh cherries
    • Flavour: Sweet orange acidity

    ROAST: FILTER

  • New

    Ibutiti

    16.00

    This coffee has been handpicked and processed with a washed method and dried on raised African beds to guarantee uniform drying and the best flavours. It’s SCA score is 87,5 points and it will surprise you with the mix of tartaric and citric acidity.

    • Origin: Kenya
    • Terroir: Murang’a 1855 masl
    • Farm: Ibutiti
    • Producer: Mercy Murathe
    • Varietal: Ruiru 11
    • Processing: Washed
    • Drying: Sundried on raised beds
    • Aroma: Strawberries, lime
    • Flavour: Papaya, Honey and Bright acidity

    ROAST: OMNIROAST

  • New

    Anda Luz sits between 1,500 and 1,980 m.a.s.l and the soil is mostly of volcanic origin, with a few sectors of clay loam. Besides coffee, Manfred grows plantains for shade. This terroir gives incredible flavour characteristics to the coffees.

    All three varieties stayed intact for 48 hours before the cherry was de-pulped and

    fermented for 12 hours in tanks. The beans were then washed and put out to dry for 8 (Gesha), 12 (Java) and 15 days (Typica), respectively.

    • Origin: Colombia
    • Terroir: Quindío, Génova, 1650 masl
    • Producer: Manfred Hiller
    • Farm: Anda Luz
    • Single varieties: Geisha, Java and Typica
    • Processing: Washed – 48 hours fermentation in cherry, 12 hours fermentation in tank

    ROAST: OMNIROAST

  • Micro

    Hawari

    22.00

    This is the first time 80plus has ever had the pleasure to serve you coffees from Yemen, very unique and rare. This coffee specifically comes from Pearl of Tehama, a woman led company of coffee export in Yemen, quite unusual for a world that is mostly dominated by men. Thanks to Pearl of Tehama, the producers can have more access to solicit international assistance for needed infrastructure improvements like roads, schools and water systems.

    • Origin: Yemen
    • Terroir: Hawar area, Alqafr district 2000 – 2200 masl
    • Producer: 131 coffee producers
    • Varietal: Hawari
    • Processing: Natural Sun dried
    • Aroma: Cinnamon and cooked fruit
    • Flavour: Blueberry, brown sugar with a touch of spiciness

    ROAST: OMNIROAST

  • 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.

    In The Clouds, washed coffee from Chiapas, Mexico from the Muxbal farm.

    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: Mexico
    • Terroir: Chiapas, Tapachula, Tacaná volcano 1500masl
    • Producer: Familia Rodriguez-Luethje, Finca Muxbal
    • Varietal: Catuai, Mondo Novo
    • Processing: Washed
    • Aroma: Ripe plum, molasses
    • Flavour: Sweet milk chocolate, fresh citric acidity
  • New

    La Plata CAPSULES

    13.00

    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 is La Plata from Huila, Colombia. It is perfect for an extraction in capsules thanks to its intensity of flavour.

    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: Colombia
    • Terroir: La Plata, Huila 1500 – 1800masl
    • Farm: Crecert – Various small farm holders
    • Varietal: Caturra, Castillo, Colombia
    • Processing: Washed
    • Aroma: Mandarin, peach, dark chocolate
    • Flavour: Citrus, hibiscus, cocoa powder
  • Custom Set x4

    From 23.80 Sale!

    Select 4 items from 2 products at least

  • Custom Set x2

    From 12.60 Sale!

    Select 2 items
    Pick  1 item per coffee

  • This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with mountain water. The water solution is saturated with all coffee components except for caffeine, so caffeine is extracted by osmosis without affecting the flavours.

    · Origin: Mexico, Chiapas

    · Processing: Washed

    · Decaffeination process: Mountain water process

    · Aroma: Cereal, Sugar cane

    · Flavour: Citric, Milk chocolate, Cookies

     

     

  • Sold Out

    EDITION #1. BERITI. Ethiopian coffee. Hot brewed flash chilled to extract all the natural sweetness and canned with nitrogen to keep it fresh, creamy, and delicious.

    *STORE CHILLED* / 6 PACK

    You are holding in your hands the first edition of our Nitro coffee.

    Inside is the Ethiopian heirloom natural processed coffee from 600 smallholder farmers. They are located in Beriti, Tore, Yirgacheffe on the 1770masl altitude. Coffees from Yirgacheffe are unique,and we are crazy about them. In 2017 the prime minister of Ethiopia allowed a reform that enabled co-operatively owned washing stations to export directly. Before the reform, all the coffee from Ethiopia was sold with the involvement of the Ethiopian government. This reform has givena much bigger transparency and traceability. 

    It is hot brewed and  flash chilled to extract all the natural flavors. Adding nitrogen to this coffee results in an even creamier body beverage and highlights the honey sweetness of the drink. Try it chilled on its own or get creative and mix it up.