Additional information
| Weight | 0.5 kg |
|---|---|
| Size | 250g |
| Grind | Beans, Home espresso machine, Moka pot |
EL SALVADOR
Chalatenango11.60€
Terroir: Chalatenango, Alotepac-Metapan, 1500-1600 m.a.s.l.
Farms: Machuca, La Hondurita & San Andres
Dry Mill: Café Norte
Varietal: Pacas
Processing: Honey
Notes: Fruit Candy, Chocolate Fudge, Oats
Café Norte is a micro-mill dedicated to processing high-end specialty coffees in Northern El Salvador’s Alotepac-Metapan region. This lot is sourced from three farms: Machuca and La Hondurita (owned by the Díaz brothers) and San Andres (owned by Fredy Recinos). Coffee production in these mountains is relatively new, but the microclimate and challenging terrain are perfect for growing high-quality arabica. This honey-processed Pacas lot is slowly dried on raised beds for 30–38 days.
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A Cajamarca washed coffee with more spice and nutty complexity than a standard Peru, produced by four farms with constant technical support. Its marked sweetness and clean cup make it ideal for espresso.
Name: Peru San Ignacio
Origin: San Ignacio, Cajamarca, Peru
Altitude: 1,200–1,500 masl
Farmers: Small-scale farmers from San Francisco, Los Llanos, San Andres and El Sauce, with technical support from the Asociación Agropecuaria de Productores del Norte
Variety: Catuai, Caturra, Bourbon, Mundo Novo
Process: Washed (de-pulped, 20–30h tank fermentation, patio-dried)
Recommended roast: Espresso
Score: 85.5 (Tastify report, no defects)
Tasting notes: Caramel, Hazelnut, Nut, Cocoa Powder, Stone Fruit, Dates -
Grown in the mountains of Santa María de Dota, in the heart of the renowned Tarrazú region, this coffee showcases the classic profile of high-quality Costa Rican coffees. The combination of altitude, cool climate and fertile soils allows for slow cherry maturation, resulting in a clean and balanced cup with remarkable natural sweetness.
The washed process highlights the clarity and elegance of the origin, delivering a smooth and approachable espresso with notes of milk chocolate, brown sugar and sweet citrus. A versatile and approachable coffee, ideal for those seeking a balanced, clean and persistent espresso experience.Country: Costa Rica
Region: Dota Tarrazú
Terroir: Santa María de Dota
Variety: Caturra & Catuai
Process: Washed
Altitude: 1,500 – 2,000 masl
Score: 85.5 SCA
Recommended Brewing Method: Espresso
Price: €8.90 / 250 g tin
Aroma: Caramel, milk chocolate and sweet mandarin
Flavour: Milk chocolate, brown sugar and sweet citrus -
Name: Rwanda Misozi (Hingakawa Women’s Coffee)
Washing Station: Rushashi Washing Station, Gakenke District, Northern Province, Rwanda
Altitude: 1,700–1,900 masl
Variety: Bourbon (Red & Yellow)
Process: Anaerobic fermentation (natural)
Certifications: Fairtrade & Organic
Recommended roast: Filter
Tasting notes: Wine-like fruit, complex, vibrant acidityFarmer: Abakundakawa Cooperative (established 1999; “Abakundakawa” means “those who love coffee”). This lot comes from Hingakawa (“let’s grow coffee”), the women-led initiative launched in 2002 within the cooperative, now including 916 women. They handle every step from seed to green coffee: planting, harvesting, processing and quality control.
Social impact: your purchase directly supports women coffee farmers and youth in Gakenke, their children’s education, and reforestation and soil-health projects.
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.
