- Display -3 Products per page
-
Be first to try! Make your pre order of this beautiful Kenyan coffee and receive your can from the first roasted batch.
Muranga County has cool temperatures and fertile central highlands. The combination of fertile volcanic soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Due to the cool conditions, the cherries in Murang’a develop slowly and the beans reach a large size. Kanjathi wetmill (or factory) was established in 1971under Kangiri Farmers’ Co-operative Society and now works with 1,100 registered members, local smallholder farmers who cultivate typical Kenyan varieties (SLs, Batian and Ruiru11). These beans are wet processed and then delivered at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled.
CAN 250g.
- Origin:Kenya
- Terroir:Murang’a County, 1900 m.a.s.l
- Wet Mill:Kanjathi
- Varietal:Batian, Ruiru 11, SL28, SL34
- Processing:Washed
- Aroma:Fruity, Sweet
- Flavour:Blackcurrant, Orange marmalade, Caramel, Lemon and Tea
-
Abyssinia coffee comes from the coffee-growing regionof Guji and is produced by a family exporter that workswith different producers in the region. This family-owned exporter has a long history of putting a lot of emphasison the tasting of their lots to maintain the consistencythey want to give to their customers and building a solid family relationship with producers and customers.
- OriginEthiopia
- TerroirGuji,1900 – 2000 m.a.s.l.
- ProducerVarious Smallholders
- VarietalHeirloom
- ProcessingNatural
- AromaBalanced, Sweet
- FlavourRed Fruits and Berries
-
Latte Art Basics Masterclass
70.00€ – 120.00€Latte art Basics Masterclass
Place – Via Laietana 36, the 80plus Specialty coffee studio, BARCELONA
(Available: Mondays at 10:00h, Wednesdays 17:30h, Thursdays 17:30h. Book in advance -1 week min.-. We’ll contact you via email to arrange the date, after the order is done). The course duration is 1,5 hour.
Have you been asking yourself, how do they paint on milk those figures? Is that really as easy as it looks?
Come and try by yourself. Whether you are a barista in the start of your career or a coffee enthusiast – this course is for you. Try yourself and figure out how to pour a heart in the cup.
Come and meet us at our 80plus Studio in the heart of Barcelona to learn together with our barista trainer:
- The basics of milk steaming
- The best practice of using the machinery
- The skills of hand pouring techniques
In all our courses we are using notNeutral cups and have an option of trying Oatly instead of regular milk.
For more info contact us info@80plus.es
