• Specialty coffee from Kenya

    MURANGA

    14.30

    Be first to try! Make your pre order of this beautiful Kenyan coffee and receive your can from the first roasted batch.

    Muranga County has cool temperatures and fertile central highlands. The combination of fertile volcanic soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Due to the cool conditions, the cherries in Murang’a develop slowly and the beans reach a large size. Kanjathi wetmill (or factory) was established in 1971under Kangiri Farmers’ Co-operative Society and now works with 1,100 registered members, local smallholder farmers who cultivate typical Kenyan varieties (SLs, Batian and Ruiru11). These beans are wet processed and then delivered at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled.

    CAN 250g.

    • Origin:Kenya
    • Terroir:Murang’a County, 1900 m.a.s.l
    • Wet Mill:Kanjathi
    • Varietal:Batian, Ruiru 11, SL28, SL34
    • Processing:Washed
    • Aroma:Fruity, Sweet
    • Flavour:Blackcurrant, Orange marmalade, Caramel, Lemon and Tea
  • can Ethiopian specialty coffee beans

    Abyssinia

    10.30

    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
  • colombian specialty coffee

    Pradera

    15.70

    Farm El Porvenir is located in the community of La Pradera within the municipality of Gigante, Huila – the largest coffee producing region in Colombia. The Huila region lies near the highest Volcano in Colombia – Nevado del Huila. The mountainous terrain provides fertile volcanic soils at high altitudes with large day-night swings in temperature. This slows cherry maturation leading to very intense, sweet and complex cups. Castillo vaiety is characterized by notable leafrust resistance, high bean density, big cherries, smooth body and citric acidity.

    • Origin:Colombia
    • Terroir:Huila
    • Farm:Porvenir
    • Producer:Orlando Sosa Gonzalez
    • Variety:Castillo
    • Processing:Natural
    • Aroma:Fruity, Abundant 
    • Notes:Cherry, Rum, Lychee, Pineapple
  • los milagros Nicaragua specialty coffee

    Los Milagros

    13.70

    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
  • can of coffee with 80plus logo on it and Mediterranean view photo

    Mogiana

    8.50

    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
  • 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.

  • 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!

  • latte art course

    Latte Art Basics Masterclass

    70.00120.00

    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

  • espresso NotNeutral cup

    Barista Basics Masterclass

    120.00200.00

    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

     

  • Green Boost Herbal Infusion Canton Tea

    Green Boost

    16.80

    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.

     

  • Botanical Calm Herbal infusion by Canton Tea distributed in Europe by 80plus Specialty Coffee. Lemon verbena, chamomile, tilia, rose petals, lavender

    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.

     

  • Jade green tips canton tea loose leaf

    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

     

  • lemongrass ginger loose infusion canton tea

    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

     

  • darjeeling black canton tea in pyramids

    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

     

  • Earl Grey loose Canton tea

    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.