We strive to show distinctive, characteristic coffees that complete all corners of the flavour universe in coffee. Accordingly, we do not merely carry coffees from a variety of countries. All coffees have been traded in direct contact with the farmers, with full traceability, fresh harvests, some from single fields – and all of them with fantastic flavours in common.
Akmel Nuri bought his farm in 2002 after saving for it for years. He follows organic principles for growing the coffee with lots of wild forest surrounding the farm. Ethiopia is the birthplace of Arabica coffee, and the only place for coffee to grow wild. Therefore it’s wild and unknown heirloom varieties grown here.
This year we’ve bought microlots from four different producers in Colombia. Edilfonso Yara’s farm lies at 1.690 masl and he’s one of the most enthusiastic farmers we’ve met.
Finca Alasitas Geisha
Finca Alasitas is owned by the Rodrigues family who has been central in the development of speciality coffee in Bolivia. On Alasitas they grow Java, Caturra and this Geisha 1.580 meters above sea level. The coffee berries are depupled, fermented and washed on the family wet mill Finca Buena Vista.
Finca Buena Vista
Finca Buena Vista is owned by the Rodrigues family who has been central in the development of speciality coffee in Bolivia. This organic coffee was harvested in Aug-Sep 2016 by ten farmers in the Copacabana area, near the town of Caranavi. The farmers deliver cherries to the Finca Buena Vista wet and dry mill to be depulped, fermented and washed with great meticulousness.
The Kieni wet mill in Kenya is part of the Mugaga society and managed Charles Mwai Ihatu. We’ve visited and bought from them every year since 2010 and continue to be impressed with their very high quality. At the mill the coffee is depulped and fermented in two sets of tanks with an intermediate washing after approximately 10 hours. It is then washed with clean water before drying on raised beds.
Takesi is one of the most exciting farms we've worked with. It's owned by the Iturralde family and run by Juvenal Quijhua who, with a totally unique understanding of nature and detail, has fulfilled the high ambitions of the family and created coffees of exceptional quality.
Our two espresso blends are composed of coffees from the farmers above and always transparent in their composition. Like a chef loves to play with ingredients to create flavors, we blend for espresso to present two very different and unique experiences.
This is our take on a completely wild, aromatic and juicy espresso. With this blend we let ourselves go a little crazy in order to create the best espresso ever. Roasted with a light espresso profile so that the flavors and fruity tastes really come into play
Espresso 2 is composed of coffee from three producers that we buy directly from. All three coffees are cultivated with incredible meticulousness resulting in a very clean and sweet taste. We're roasting the coffees individually with a medium-dark espresso profile to achieve an optimal balance between aroma, sweetness and acidity.