• MEXICO DECAF CAPSULES

    8.80

    We present to you one of our Mountain Water decaffeinated coffee 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 coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with water.

     

    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, Chiapas
    • Processing: Washed
    • Decaffeination process: Mountain water process
    • Aroma: Cereal, Sugar cane
    • Flavour: Citric, Milk chocolate, Cookies

     

  • 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

     

  • 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

  • In the clouds

    7.0022.00

    The farm is in hands of the Rodriguez – Luethje Family since 1959.
    The initial road was built around 1965 to connect the farm with the town Union Juarez. Years of hard work had to be invested to rebuild the plantation and to modernize the wet and dry milling facilities. Nowadays the farm management takes care of weed control in a mainly manual way to protect the environment and the same goes for the shade management.
    Muxbal recognizes that it is only with enough beneficial sun that they will get the optimum quantity and quality of the beans.
    It is only with educated and well-prepared staff that all things work smoothly, from the picking of the ripe cherries, to the proper wet and dry process and many other activities required on the farm. Besides the housing and sanitary facilities, there is a school, a childcare nursery and a medical facility on the farm. Finca Muxbal is RFA certified, meaning it was produced following sustainable ecological and socio-economic criteria.

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

    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

    10.0034.00

    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

    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

  • New

    Buliza was among the overall winners of Cup of Excellence in 2011. Though Buliza is mainly supplied by a farmers cooperative called Ucocaru, this microlot was produced exclusively by the women of the Burega cooperative.

    We had the pleasure to cup on Zoom with CAFERWA Ltd, a coffee exporting company in Rwanda which started its operation in 1995 with the goal of exporting coffee to different parts of the world.

    “We nurture relationships with our farmers and adopt fair practices to ensure that they are involved in every part of the process. Most of our staff are women, many of whom are survivors of the 1994 genocide. We provide healthcare and education and empower communities to grow strong with thriving businesses whilst offering safe, healthy working conditions and sustainable farming methods.”

    • Origin: Rwanda
    • Terroir: Burega sector, Rulindo district, Northern Province, 1750 – 2100 masl
    • Producer: Buliza CWS Washing station
    • Variety: Bourbon
    • Process: Washed
    • Drying: Sundried on raised beds
    • Aroma: Dark cherry, grapefruit, green tea
    • Flavour: Juicy acidity and smooth body

    ROAST: OMNIROAST

  • Nespresso Capsule set

    16.00

    – Nazareth’s Formula II compostable capsules with honey and nutmeg notes

    – Mountain Water Decaf from Chiapas, Mexico with sugary and citric notes

  • – In The Clouds washed process coffee from Mexico with ripe plum and citric notes

    – La Plata washed process coffee from Huila with peach and cocoa notes

  • Sold Out

    – Nazareth’s Formula II (for moka and espresso) natural process Yellow Bourbon from Carmo de Minas with honey and nutmeg notes

    – Café des Mamas (for filter or french press) naturally processed coffee from Rwanda with juicy fruit flavours

  • Sold Out

     

    • Santa Maria de Lourdes – a very special coffee from Nicaragua fermented in an anaerobic environment with notes of cinnamon and red apple.

    • Kamundu – this coffee is produced with an atypical process for Kenyan coffees, it is a natural process with low acidity and a lot of sweetness, notes of macadamia nut and passion fruit.

    • La Plata – a spectacular Huila coffee with hibiscus and cocoa notes.

    • Café des Mamas – a natural process from Rwanda from a women’s project, surprises with its notes of tropical fruit.

    To find out more about these coffees, visit the tab “Our Coffees”.

  • – Coffee Kids – pulped natural process Yellow Bourbon from Cerrado with chocolate and dried plum notes

    – Nazareth’s Formula II natural process Yellow Bourbon from Carmo de Minas with honey and nutmeg notes

  • Sold Out

    – Café des Mamas – naturally processed coffee from Rwanda with juicy fruit flavours

    – Kamundu – naturally processed coffee from Kenya with a touch of macadamia and passion fruit

  • Mixed – Nazareth’s Formula II, In The Clouds, Manyatta, Cafe des Mamas

     

    Do you want to enjoy different extractions at home, like espresso or moka, french press or V60? You can have an appropriate coffee with the perfect roast for the best extraction method.

     

    • Nazareth’s Formula II (espresso or moka) is our second edition of this coffee from a spectacular Women Producer project in Carmo de Minas, very sweet with a touch of nutmeg and honey.
    • In The Clouds is our first washed coffee from Finca Muxbal in Mexico, the Chiapas region, its crisp acidity and sugary sweetness makes for a fantastic espresso.
    • Kamundu (omniroast) Natural processing is a rarity in Kenya, which has built a fine reputation on the back of exceptional fully washed coffees. This coffee will surprise with it’s notes of macadamia and passion fruit.
    • Cafe des Mamas (filter) is one our our most sought-after coffees yet from the Women Producers in Rwanda from the Nova Coffee Washing station, with distinct funky and juicy fruit flavours, like raspberry and strawberry jam.

    To find out more about these coffees, visit the tab “Our Coffees”.

  • 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.