ABOUT US |
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We are specialty coffee roastery dedicated to craft seasonal ethical and environmentally sustainable product that made with respect to people and our planet.
All coffees from our range are designed to be bright and fruity. Working with plant based foods over last years, experimenting with tastes and preparation technics in parallel with constantly serving hot and cold brews, we found that the most people when think coffee. think about ashy bitter drink. In our roastery we break this prejudice. Our coffees remind finest fruit and herbal tee infusions with flowery and herbal aroma, intense fruit and berry taste. In our roast works we love to illuminate these qualities and stay away from traditional over roasted tasting profiles which used in production of commercial commodity coffees in order to mask unpleasant tasting characteristics of poor quality raw material. All what we do would be impossible without our sourcing partner from Norway who not only delivering world finest coffee of exceptional quality but also provide full traceability on every batch throughout the supply chain from the farmer to the warehouse, dry milling, shipping. Most our coffees are coming from smallholders with 1-5 hectares per farm, lot sizes are between 5-20 bags. All coffees are specially selected based on the cupping profiles, they all scored 86 plus according SCAA system. Based on the score, additional premium above the market price goes directly back to the farmers, who are putting a lot of pride and effort in to their production to have great qualities with distinct cup characters. Our coffees are roasted on traditional 5 kg drum roster equipped with precise temperature control system and professional software which allowed us to stay on the edge of science and craft. We pay special attention to a sensory expertise and constantly cup our coffees to insure accurate taste of every batch that leaves our roastery. All our coffees are designed to be brewed using any kind of methods from traditional filter to espresso. Every brewing method helps to highlight different sides of tasting profile. Espresso as a short form of coffee will be intense with fruit straight forward, while hand brew will be more comforting, sweet and round. |
LIST OF COFFEES WE WERE WORKING WITH THIS YEAR
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Hernando Gomez
Farmer: Hernando Gomez Farm: Bella Vista Region: Planadas, Tolima, Colombia Altitude: 1950-2050 masl Picked: November 2015 Varietals: Castillo Process: Cherries are handpicked. After fermentation overnight 12 - 16 hours the coffee is washed and floaters and damaged cherries are separated. The coffee are rinsed in clean water before drying. Drying is done in well ventilated porabolic dryer. |
Hernando Gomez coffee is coming from slightly north of Gaitania. His 6-hectare farm, Bella Vista, is at a high altitude, has good soil, and fresh rain water coming from 1400 meters higher up the mountains.
One of the big challenges for him and the other farmers in this area is the remote location. It takes more than one hour on very narrow and steep dirt roads down to the nearest bodega or purchase point. Planadas municipality in the very south of Tolima. An area that only ten years ago were very much suffering from the war between the FARC guerrilla and the Colombian government army, but that is now getting back on its feet. It’s an area in quick development, and you could see roadworks and infrastructure improvements many places as you drive through the beautiful landscapes. |
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Astrid Medina
Farmer: Astrid Medina Farm: Buena Vista Region: Gaitania, Planadas, Tolima, Colombia Altitude: 1850-1950 masl Picked: June-July 2015 Varietals: Castillo & Caturra Process: Cherries are handpicked. After fermentation overnight 12 - 16 hours the coffee is washed and floaters and damaged cherries are separated. The coffee are rinsed in clean water before drying. Astrid Medina has an impeccable set up for drying, in well-ventilated and covered drying beds. |
Astrid Medina is the winner of Cup of Excellence in Colombia 2015.
Generally Tolima is an amazing region and there are more and more interesting and extremely tasty coffees from here. |
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Blanca Ligia Pineda
Farmer:Blanca Ligia Pineda Farm: Finca Los Corrales Region: Valle del Cauca Area: Sevilla Altitude: 1950 masl Picked: June 2015 Varietals: Castillo Process: The coffee is picked, processed and dried on the individual farms before they delivered as dry parchement to the association. Cherries are handpicked by the farmers. After 16-20 hours wet fermentation, the coffee is washed and floaters and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the drying in parabolic dryers to cover it from the rain. Growers hand sort impurities and light beans. |
The farmers frequently delivers really small outturns of parchement as soon as they have their small daily or weekly batches ready.
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Fernando Wisaquillo
Farmer: Fernando Wisaquillo Farm: Villa Cafe Region: Huila Area: Gigante Altitude: 1750 masl Picked: JuLy-August 2015 Varietals: Caturra Process: The coffee is picked, processed and dried on the individual farms before they delivered as dry parchement to the association. Cherries are handpicked by the farmers. After 16-20 hours wet fermentation, the coffee is washed and floaters and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the drying in parabolic dryers to cover it from the rain. Growers hand sort impurities and light beans. |
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Ananias Perez
Farmer: Ananias Perez Farm: El Mirador Region: Huila Area: Gigante Altitude: 1600 masl Picked: November 2015 Varietals: Caturra Process: The coffee is picked, processed and dried on the individual farms before they delivered as dry parchement to the association. Cherries are handpicked by the farmers. After 16-20 hours wet fermentation, the coffee is washed and floaters and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the drying in parabolic dryers to cover it from the rain. Growers hand sort impurities and light beans. |
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Gerardo Silva
Farmer: Gerardo Silva Farm: Finca Santa Helena Region: Huila Area: Suaza Altitude: 1600 masl Picked: November 2015 Varietals: Caturra Process: The coffee is picked, processed and dried on the individual farms before they delivered as dry parchement to the association. Cherries are handpicked by the farmers. After 16-24 hours wet fermentation, the coffee is washed and floaters and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the drying in parabolic dryers to cover it from the rain. Growers hand sort impurities and light beans. |
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Sandra Milena Mora
Farmer: Sandra Milena Mora Farm: El Povenir Region: Huila Altitude: 1700 masl Picked: November 2015 Varietals: Caturra Process: The coffee is picked, processed and dried on the individual farms before they delivered as dry parchement to the association. Cherries are handpicked by the farmers. After 12-16 hours wet fermentation, the coffee is washed and floaters and damaged cherries are separated. The coffees are rinsed in clean water before being sent to the drying in parabolic dryers to cover it from the rain. Growers hand sort impurities and light beans. |
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Salume Ramadan
Producer: Salume Ramadan Wet mill: Buziraguihindwa Region: Kayanza Altitude: 1800-1900 masl Picked: June 2015 Varietals: Local heirloom, mainly varieties of Bourbon Process: Pulped and dry fermented, graded in washing channels, soaked in water and skin dried under shade with intense parchment hand-sorting before sundried on African beds. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A 3 disc Mckinnon pulper removes the skin and pulp. The coffee is then dry fermented for 12-16 hours, dependent on the weather conditions. It's then graded in washing channels in two grades based on density before soaked under clean water in tanks for 18 hours. Then sundried 15-20 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night. Then sundried 15-20 days on African |
This coffee is processed at Buziraguihindwa washing station. The producer is collecting and separating the cherries based on the area they are grown and harvested. All these cherries are bought from smallholders in the micro region in the close surroundings of the washing station Buziraguihindwa. Salume Rhamadan are also separating his coffees based on daily pickings and different processing methods and therefore is making a very specified selection of micro lots based on the different flavour profiles.
Despite a lot of deforestation, Burundi is still fertile. With altitudes up to 2000 meters, volcanic soils, and rainfall of 1300 mm per year, the growing conditions are good. Today there are thousands of smallholder coffee farmers with some hundred coffee trees each that delivers their cherries to the communal washing stations for processing. |
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Margay
Farmer: Benedito Marcio dos Reis and several smallholders Farm: Sitio Santa Rita and surrounding farms Region: Sul de Minas Altitude: 1050-1250 masl Picked: July-August 2015 Varietals: Red Catuai Production process: The cherries are handpicked, and "naturally processed". Normally the process gives you a sweeter coffee because of sugar migration from the pulp into the beans. The coffees are picked when evenly ripe, and hand sorted for over- and under ripe cherries before dried on patio. They continue picking out all the defected coffee cherries they can find during this period. |
Sul de Minas is one of the main coffee producing regions in Brazil and accounts approximately 30% of Brazilian production of coffee. The mountainous terrain is ideal for coffee production. The altitude varies from 950 to 1300 meters and the annual temperature stays around 22 to 24°C.
This is a blend composed out of medium and small producers from the same micro area - Mantiqueira de Minas. The main part of the blend is coming from Benedito Marcio dos Reis of the farm Sitio Santa Rita. The blend is put together based on micro region cup score. |
