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Our nitro infused flash brew coffee is back after a few years thanks to the Motel Beer & Coffee in Berlin! The box contains 6 cans of the 80plus nitro coffee.
Made with one of our favourite coffees of the season:
This coffee has been infused with hot water and “flash” cooled afterwards very quickly to maintain the perfect characteristics of a freshly brewed coffee. Nitrogen has been added to produce a nice foam.
EXCELLENT on a hot day and FANTASTIC for cocktails!
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
This is the second year we have this fantastic coffee, we are absolutely in love with it! Since 2013 the Nova Washing Station is run by Agnes together with her husband, she is dedicated to producing the best possible coffee and using it to transform her community. With Agnes as the leader, Nova Coffee took all the right steps to increase quality first and then volume. They have invested into the operations of the wet mill and the farms in the community. Following the 2015 season, they were able to install a new pulping machine, new fermentation tanks with sorting and floating areas, new drying beds, and a high quality warehouse for storage. The station sits at around 1450m in elevation, however the farms are as high as 1750m.
ROAST: OMNIROAST
This coffee was sourced from our friends from Cofinet. Popayán is located in the department of Cauca at 1.700 m.a.s.l. The region’s topography is perfect to grow exceptional coffee! The so-called Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with floral and caramel notes.
ROAST: OMNIROAST
This micro lot is produced by three neighbours: Fredy, Eleuterio and Mario.The three neighbours are members of the association AAVAPA (Asociacion de Agricultores del Valle Pauran), together with 18 other members. They started to focus on improving the quality of their coffee four years ago. This is the second year we have bought this wonderful coffee through Cultivar and it is really spectacular.
Another beautiful coffee from the Gold Mountain Producers.
Ana Carolina’s 100% red catuai is a far trip from the dry mill, requiring a 2-hour journey to get down the mountain. Her coffee is uniquely malic in a peach candy-like way that impresses cuppers each year. The entire lot is depulped by a hand crank without the use of a gas or electric motor! Ana Carolina hopes to build a new wet mill in the coming years and to continue improving her farm’s yield with support from Gold Mountain Coffee Growers and direct connections with roasters.
ROAST: OMNIROAST
Anda Luz sits between 1,500 and 1,980 m.a.s.l and the soil is mostly of volcanic origin, with a few sectors of clay loam. Besides coffee, Manfred grows plantains for shade. This terroir gives incredible flavour characteristics to the coffees.
All three varieties stayed intact for 48 hours before the cherry was de-pulped and
fermented for 12 hours in tanks. The beans were then washed and put out to dry for 8 (Geisha), 12 (Java) and 15 days (Typica), respectively.
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.
