Additional information
| Size | 250g |
|---|---|
| Grind | Beans, Home espresso machine, Moka pot |
Kenya Karindundu
Kenya9.80€
This coffee comes from the Karindundu Washing Station, located in the renowned Nyeri region in central Kenya. Grown at 1,650 meters above sea level by smallholder farmers affiliated with the Barichu Cooperative, this lot represents a classic and refined expression of the Kenyan coffee profile.
Processed using a traditional washed method with controlled fermentation and slow drying on raised beds, the result is a clean, complex and well-structured cup. In the cup, it stands out for its bright acidity, natural sweetness and high aromatic intensity, with red fruit notes and an elegant, balanced base.
A versatile coffee suitable for both filter brewing and espresso, ideal for those seeking vibrant, juicy coffees with personality.
Origin: Nyeri, Kenya
Altitude: 1,650 masl
Producers: Smallholder farmers – Karindundu Washing Station
Botanical variety: SL28, SL34
Process: Washed
Aroma: Enzymatic and fruity fragrance, with notes of red berries, honey and ripe tomato
Flavour: Juicy and complex cup. Red fruits, honey and dark chocolate. Bright, high acidity
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Here is a bit on how Decaf Sugarcane EA is made. Green coffee is being steamed in a low-pressure environment. This process opens the pores of the coffee, allowing for easier caffeine extraction. Coffee is placedin a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. Beans are submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. With time the beans get saturated and the solution hasto be changed. This manipulation is done several times. When the process is finished the beans are steammed again to remove all traces of EA, dried, get prepared for transportation and roasting.
· Origin: Colombia, Caldas
· Processing: Washed
· Decaffeination process: Sugarcane EA
· Aroma: Cinnamon
· Flavour: Gingerbread Cookies, Sweet Lemon
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Barista Basics Masterclass
Price range: 140.00€ through 230.00€Barista 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 2 hours.
Have you always been fascinated by the professional barista’s skills of espresso extraction, ability to foam the perfect milk and to draw beautiful figures on your cappuccino?
Do you want to learn it for fun, so you could do it at home and surprise your guests? Or you want to take your first steps in the barista world?
Come and meet us at our 80plus Studio in the heart of Barcelona to learn together with our barista trainer:
- The basics of specialty coffee espresso extraction
- The troubleshooting and best practice of using the machinery
- The skills of milk foaming
- The hand pouring techniques
In all of our courses, we use notNeutral cups and have the option of trying Oatly instead of regular milk.
For more info contact us info@80plus.es
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The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. Selected lots from individual farms were processed together to create a rich, smooth, balaced and clean cup. The goal with this coffee
is to have a reliable profile from batch to batch,
making Mogiana a coffee that can be a base of our menu year-round.- Origin:Brazil
- Terroir:Mogiana, 1400 m
- Producer:Various producers
- Varietal:Acaia, Catuai, Caturra, Mundo Nuovo
- Processing:Natural
- Aroma:Honey
- Flavour:Chocolate, almond, dried fruits
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Lorenzo Ramon’s parents tought him to work from a young age and never gave him the opportunity to study. But he is very entrepreneurial. Since coffee grows well in his region, Lorenzo decided it was a good bet to be able to earn a living. To ensure income, he runs a “bus” route through a difficult mountain range with a truck he bought. Lorenzo lives with his two adult children; Bielka Liseth (37) and Jose Angel (25). Another son, Lorenzo Antonio, and Lorenzo Antonio’s wife Maricela, together with Lorenzo Ramon, produce this lot called “Dos Lorenzos.”
Coffee Profile
- Farmers: Lorenzo Ramón, Lorenzo Antonio y Marisela González
- Farm: El Bejucal
- Region: Jinotega, Nicaragua
- Altitude: 1273 metros
- Variety: Red Catuai
- Process: Lavado
Cupping notes
- Yellow rooibos
- Peach tea
- White grape
Lorenzo Ramon says his goal is to increase his farm’s production & to give his kids a bright future.
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.
