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Abyssinia coffee comes from the coffee-growing regionof Guji and is produced by a family exporter that workswith different producers in the region. This family-owned exporter has a long history of putting a lot of emphasison the tasting of their lots to maintain the consistencythey want to give to their customers and building a solid family relationship with producers and customers.
- Origin:Ethiopia
- Terroir:Guji,1900 – 2000 m.a.s.l.
- Producer:Various Smallholders
- Varietal:Heirloom
- Processing:Natural
- Aroma:Balanced, Sweet
- Flavour:Red Fruits and Berries
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Nuevo
Mario & Angelica´s farm is called “Los Milagros” because it helps their family earn a living. They not only grow coffee but also grow cabbage, carrots, lettuce, potatoes and more.
A walk through their farm helps you understand why it´s called The Miracles- because it produces wonders of vegetables and coffee. In fact they are transitioning from vegetables towards greater coffee production.
Their kids are Elmer Leandro and Yader Antonio. When asked why the are converting to coffee from vegetable
production, they responded that coffee farming is betterfor the land.- Origin:Nicaragua
- Terroir:Jinotega, 1400 m.a.s.l.
- Producer:Mario & Angelica, members of the Gold Mountain Producers
- Varietal:Caturra, Red & Yellow Catuai
- Process:Washed
- Aroma:Apple, Cherry, Vanilla
- Flavour:Pear, Black Cherry, Apple
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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 priducers
- Varietal:Acaia, Catuai, Caturra, Mundo Nuovo
- Processing:Natural
- Aroma:Honey
- Flavour:Chocolate, almond, dried fruits
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Cold Brew Hario MIZUDASHI 1l
17.00€Make the perfect cold brew coffee with the Hario MIZUDASHI. Capacity for 1l.
Grind coffee very coarsely and leave in infusion overnight in the refrigerator.
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This naturally processed coffee by Cafex/Sambicoffee is from smallholders growing on Canika Hill in Kirundo province, northern Burundi. Cafex was launched by a Belgian-Burundian couple that wanted to combine the coffee production of their ancestral lands with sustainable development and a desire to improve the lives of the local population.
This lot is milled and exported by Ikawa Nziza which is specifically aimed at building and promoting the specialty coffee production in Burundi. Ikawa Nziza’s mill is the first purpose-built specialty drymill in Burundi, situated at altitude and designed to cater for high-quality microlot coffees.
- Origin: Burundi
- Terroir: Kirundo 1400- 1650 m.a.s.l.
- Producer: Various
- Varietal: Bourbon
- Processing: Natural
- Aroma: Fruity & Complex
- Flavour: Strawberry & Peach
ROAST: FILTER
CAN 250g.
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Solo magazine #6
14.00€One of the leading coffee magazines for coffee enthusiasts and professionals. The 6th Solo magazine issue for you to enjoy with your favorite cup of coffee!
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Latte Art Basics Masterclass
70.00€ – 120.00€Latte art 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 1,5 hour.
Have you been asking yourself, how do they paint on milk those figures? Is that really as easy as it looks?
Come and try by yourself. Whether you are a barista in the start of your career or a coffee enthusiast – this course is for you. Try yourself and figure out how to pour a heart in the cup.
Come and meet us at our 80plus Studio in the heart of Barcelona to learn together with our barista trainer:
- The basics of milk steaming
- The best practice of using the machinery
- The skills of hand pouring techniques
In all our courses we are using notNeutral cups and have an option of trying Oatly instead of regular milk.
For more info contact us info@80plus.es
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Barista Basics Masterclass
120.00€ – 200.00€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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50g loose leaf herbal infusion
With a hit of caffeine and L-theanine, this infusion is made for starting your day on the right foot. The citrus kick of lemongrass is softened by a smooth green tea harvested from wild trees, freshened with mint and boosted with ginger and the adaptogens ginseng, rosemary and liquorice root adding a silky sweet note. This vibrant combination creates a brilliant blend that’s absolutely delicious.
Ingredients: Lemongrass, peppermint, green tea, ginger, liquorice, ginseng, rosemary.
Origin Egypt, India, Uzbekistan, China, Laos, Morocco, Portugal. An exclusive Canton recipe, blended in Alsace, France.
FLAVOUR NOTES AND AROMA The citrus zing of lemongrass is softened with green tea, while mint, ginger, ginseng and rosemary offer their own complex flavours that are rounded nicely with the natural sweetness of liquorice root.
INFUSION GUIDELINES For the ideal cup of Canton Green Boost, steep 3g of loose leaf in 250ml of 95°C water for three minutes.
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50g loose leaf herbal infusion
Savour a sense of calm with this soothing, naturally caffeine-free blend of lemon verbena, calming chamomile and tilia leaf – a native British tree used for centuries to promote relaxation. This aromatic blend is floral with the sweetest hint of rose and is lovely to help you unwind at any time of day, but particularly before bed.
Ingredients: Lemon verbena, chamomile, tilia, rose petals, lavender, moringa leaves.
Origin Bulgaria, Portugal, Croatia, Morocco, Albania, Burkina Faso. An exclusive Canton recipe, blended in Alsace.
FLAVOUR NOTES AND AROMA – This aromatic brew captures the soothing flavours of lemon and chamomile finished with the sweetest hint of rose.
INFUSION GUIDELINES For the ideal cup of Canton Botanical Calm, steep 2g of loose leaf in 250ml of 95°C water for three minutes.
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75g loose green tea
Succulent. Verdant. Fresh spring greens meet asparagus and make hay while the sun shines.
Origin Chun’an County, Zhejiang Province, China
TASTING AND AROMA NOTES – Cashew, green asparagus, chestnut One thing you have to know… Jade Green Tips aka Mao Jian is an excellent entry level green tea. It’s soft and easy drinking, hand-picked from tea bushes growing high up in the fresh mountain air where the flavour in the leaf is concentrated by plenty of soft rain, warm days and cool nights. Hand-rolled in a hot dry wok the tea master creates the characteristic twisted shape.
BREWING INDICATIONS Temperature – 70 degrees C Time – 3 min
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100g loose infusion
Citrus-sweet. Harmonious. Vivifying. Hot and spicy in winter, ice cool in summer this herbal beauty delivers all things to everyone.
Origin of lemongrass: Egypt
Origin of ginger root: China
Origin of liquorice: Spain
TASTING AND AROMA NOTES – Cedar wood, ginger zest One thing you have to know… Canton Lemongrass and Ginger herbal infusion works perfectly as a Thai- inspired iced tea, add rum and make it into a cocktail.
BREWING INDICATIONS Temperature – 95 degrees C Time – 4 min
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50 pyramids. Plastic free plant based material.
Muscatel. Bright. Ethereal. Chinese tea bushes thrive in the Himalayas and yield this sparkling ‘Champagne of teas’.
Origin Singell Estate, Darjeeling, India
TASTING AND AROMA NOTES – Muscatel grape, dried raisin One thing you have to know… Canton Darjeeling high-grade tea is a second flush Darjeeling. This refers to the second picking season of the year (May-June). Second flush Darjeelings tend to be darker and richer than first flush and considered more premium.
BREWING INDICATIONS Temperature – 95 degrees C Time – 3 min
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150g. black loose tea with bergamot
Bergamot. Velvety. Harmonious. Classic English elegance, exalted by heady botanical citrus notes.
Origin of black tea: Hunan Province, China; Assam and Nilgiri, India
Origin of bergamot oil: Calabria, Italy
TASTING AND AROMA NOTES – Citrus, cedar wood One thing you have to know… Cheap Earl Grey teas use synthetic flavouring , Canton Earl Grey high-grade tea uses 100% pure cold-pressed oil from Calabria from the peel of the bergamot fruit (a citrus fruit closely related to the bitter orange and lemon).
BREWING INDICATIONS For the ideal cup of Canton Earl Grey, steep 4g of loose leaf in 250ml of 95°C water for four minutes if you’re taking it with milk. If you’re taking it black, use 3g of loose leaf and only steep it for two minutes.
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100 gramos. té negro a granel
Cocoa-rich. Luxurious. A velvety smooth tea with decadent, dark chocolate notes to satisfy just about every craving.
Origin of black tea: China, Yunnan India, Assam
Origin of cocoa nibs: Peru
Origin of vanilla pods: Madagascar
TASTING AND AROMA NOTES – Dark chocolate, Vanilla One thing you have to know… The deep, indulgent flavour of dark chocolate, but without the calories. A healthy alternative to hot chocolate smooth, sophisticated, velvety dark blend of Assam and Yunnan black teas include Peruvian cocoa nibs, and Madagascan vanilla pods from a small co-operative.
BREWING INDICATIONS – For the ideal cup of Canton Chocolate Noir, soak 4g of loose leaves in 250ml of 95°C water for three minutes.
