10.60€ – 38.15€
We cupped many different African coffees but this one really stood out from the rest with its juicy yellow stone fruit character. Its incredible aroma and flavour intensity really shine through in any filter extraction method, we would advise trying it with V60 or Chemex.
There are about 600 producers in the region who are served by Beriti Washing Station, many of whom own less than 1 hectare of farmland on which they typically grow other crops like bananas and corn. The washing station was founded in the year 2000, and produces both Natural and Washed lots. Producers deliver the coffee in cherry form, and it will be sorted from there and prepared for processing. Natural coffees are dried on raised beds: It takes about 8–20 days for the Naturals to dry depending on the sun access and temperature.
This is great for a more daring espresso or an aromatic filter coffee.
Los Dos Socios is a 10-manzana farm with 226 coffee trees on it. Coffees are picked and depulped the same day, then fermented dry for 18–24 hours before being washed three times and laidon patios and nylon tarps to dry for 3.5–6 days, weather depending. This coffee makes for a perfectly sweet and smooth espresso.
Rianjagi factory is owned and operated by the Rianjagi Farmers Cooperative Society, which was built in 1950 and currently has just over 1,500 member farmers.
Coffee is picked and delivered by the local farmers on the same day. Before fermenting, the coffee is sorted for quality. Then the cherries are depulped, left to ferment in water tanks overnight and washed with fresh river water the next day, then placed on drying tables.
This is a wonderful bright filter coffee.