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.
Finca Vista Hermosa
Edwin Martinez’ farm is situated in the northern Guatemala at 1.600 – 1.900 masl. We’ve visited and bought from Edwin since 2007, when it was our first Direct Trade coffee. Every year we get to cup the many different microlots from within the farm and choose which ones we’d like to buy. The coffee is hand picked, depulped, fermented in small tanks, washed thoroughly and dried.
Jose Ignacio Pardo
Jose Ignacio Pardo and his wife Rosa are third generation coffee farmers and their sun Juan on the way to become the fourth. The farm is called Finca La Cabaña and is isolated by wild forest in a remote part of the Huila region at 1.700 masl.
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.
The Kochere sub-region in Ethiopia stretches from Hagere Selam in the north to Chelelektu in south in the famous Yirgacheffe region. It’s highland at 1.800 – 2.000 masl where the heirloom Arabica varieties have developed and are growing wild. These are smallholders, families of farmers, who grow and harvest the coffee before delivering cherries to a washing station.
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.
Here's our take on a completely wild, aromatic and acidic 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 acidic taste really comes into play.
Espresso 2 is composed of coffee from two producers that we buy directly from. They are both grown with incredible care, providing a tremendous purity and sweetness in the taste. We have roasted for a medium espresso profile, to create optimal balance between flavors, sweetness and acidity.