7.00€ – 25.00€
This natural processed coffee is dominated by an extreme sweetness and clean acidity, which will make for a perfectly smooth and elegant espresso. This will also make for a superbly balanced filter coffee.
This coffee from Daterra Classics is perfect as a starting point in Specialty Coffee. It is easier to manage as an extraction in espresso and its sensory profile is very pleasant for any taste buds, as it is sweet, with a medium low acidity and a round syrupy body. It marries perfectly with cow’s milk as well as any kind of vegetal milk for its attenuated acidity will not interact negatively with the milk proteins.
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.
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.
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.