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We will contact as soon as posible
We will contact as soon as posible
Coffee Kids is a beautiful project from Hanns R. Neumann Stiftung for sustaining and helping young coffee farmers to stay in business, give them all the necessary knowledge to grow better coffee and live a better life. It is a way of giving the necessary skills to the young people for becoming entrepreneurs in the coffee community.
ROAST: ESPRESSO
This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are always more capable of growing interesting coffees for the specialty coffee world. This natural process coffee surprises with its extreme sweetness and a very clean low acidity, able to give you a very elegant and velvety cup of espresso.
Carmo de Minas is a part of the region of Sul de Minas that historically has been dominated by smaller coffee producers. The town of Carmo has a high number of specialty coffee producers.The harvest period is from late May until September.
ROAST: ESPRESSO
Huila has been blessed with a great combination of perfect soil and great geography for coffee cultivation, so the taste is always very clean and sweet. Even though fresh coffee is available throughout the year in Colombia, the main harvest period in this area is from September to December.
ROAST: OMNIROAST (filter and espresso)
Getachew Zeleke, the founder of Dimtu Tero Farm, has set an ambitious goal for himself. He wants to become the leader in quality, traceability, and sustainability in the Guji zone. And he is convinced that this will be achieved by Guji’s work-force, the coffee smallholders of Odo Shakiso.
Getachew focuses on supply chain integration of stakeholders. Simply put, he works together with smallholders that have the vision to grow a thriving and sustainable coffee community near the villages of Tero, Jelewo Anona, Mancity, and Hangadi. They become equal partners.
The smallholders receive premiums on top of the regular cherry price, interest-free loans, improved coffee seedlings, processing equipment, and training – in productivity, quality, and sustainability. Bekele Beriso, a 90-year-old small-holder, explains “We are partners of Getachew. We work hard on the coffee farming side so that the buyer can pay a fair price for the coffee and reward us if they are happy with our coffee.”
ROAST: OMNIROAST
Getachew Zeleke, the founder of Dimtu Tero Farm, has set an ambitious goal for himself. He wants to become the leader in quality, traceability, and sustainability in the Guji zone. And he is convinced that this will be achieved by Guji’s work-force, the coffee smallholders of Odo Shakiso.
Getachew focuses on supply chain integration of stakeholders, he works together with smallholders that have the vision to grow a thriving and sustainable coffee community near the villages of Tero, Jelewo Anona, Mancity, and Hangadi.
The smallholders receive premiums on top of the regular cherry price, interest-free loans, improved coffee seedlings, processing equipment, and training – in productivity, quality, and sustainability.
ROAST: OMNIROAST
This is the second year we have been buying excellent Colombian coffee from Osito coffee that take great care of the coffee and the farmers they work with.
Osito: “Wilson is one of a few producers with whom we work in Palestina, one of Huila’s southernmost municipalities. Pink Bourbon is very popular in the south and the producers with whom we work in Palestina all produce excellent quality. This is our second harvest working with Sr. Alba and we were introduced to him by his brother, Jose, whose coffee we also buy.”
ROAST: OMNIROAST
This is the first time 80plus has ever had the pleasure to serve you coffees from Yemen, very unique and rare. This coffee specifically comes from Pearl of Tehama, a woman led company of coffee export in Yemen, quite unusual for a world that is mostly dominated by men. Thanks to Pearl of Tehama, the producers can have more access to solicit international assistance for needed infrastructure improvements like roads, schools and water systems.
ROAST: OMNIROAST
This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with mountain water. The water solution is saturated with all coffee components except for caffeine, so caffeine is extracted by osmosis without affecting the flavours.
· Origin: Mexico, Chiapas
· Processing: Washed
· Decaffeination process: Mountain water process
· Aroma: Cereal, Sugar cane
· Flavour: Citric, Milk chocolate, Cookies
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.
