Additional information
| Weight | N/A |
|---|---|
| Size | 250g, 1kg |
| Grind | Beans, Home espresso machine, Moka pot |
Coffee Kids
Brazil7.00€ – 22.00€
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
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Related products
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.
- Manyatta (filter) is from the Rianjagi coffee producer cooperative in Kenya developing coffee quality with small producers since 1950, it stands out with its bright acidity and apple cider and peach flavours.
- 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”.
The high altitudes and rich volcanic soil are ideal growing conditions, and they produce mainly supreme quality in Rwandan coffees. Normally coffees here are produced as washed with bright acidity and distinct red fruit flavours. In recent years, the number of washing stations in Rwanda has increased dramatically. Specialty coffee now comprises nearly one-quarter of production.
- Origin: Rwanda
- Terroir: Gicumbi District, 1450-1500 masl
- Farm: Nova Coffee Washing Station
- Variety: Red Bourbon
- Process: Natural
- Drying: Sundried on raised beds
- Aroma: Tropical fruit, Banana, Strwaberry jam
- Flavour: Juicy, Papaya, Pineapple, Chocolate
ROAST: FILTER
NewThis 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
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)
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
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