1. New Coffee: Wegida Blue Ethiopia

    New Coffee: Wegida Blue Ethiopia
    There are approximately 650 farmers contributing to the Aricha woreda washing stations, with each farmer having approximately 2 hectares of trees each. The local area receives on average 1800-2000 mm rainfall per year, with 8 months of the year being rainy and 3-4 months dry. The temperature ranges from 20C-23C, the combination of the cool mountain temperatures combined with the rich fertile soil helps create perfect conditions for coffee production. The mix of native heirloom varieties and ...
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  2. New Coffee: Konga Ethiopia

    New Coffee: Konga Ethiopia
    This coffee comes from around the area of Wote in the Konga Sub reigon, about 6km away from the Yirgacheffe town. The ripe cherries are delivered to mill, where cherries are graded, sorted, de- pulped and then fermented underwater for between 36 - 48 hours, depending on temperature, humidity and other factors. Ethiopian fermentation times are generally longer than other African countries, as temperatures are generally cooler in the highlands of Ethiopian, due to Ethiopia’s more norther...
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  3. New Coffee: Shakiso Natural Ethiopia

    New Coffee: Shakiso Natural Ethiopia
    This coffee comes from around the town of Shakiso, Jemjem sub-zone, Sidamo, approx. 100km SW of Yirgacheffe and 70km W of Hagere Maryam, Sidamo province. The ripe cherries delivered to mill, where cherries are graded and then placed onto raised drying beds in thin layers and turned every 2-3 hours in the first few days, to avoid over-fermentation and mould growth. 4-6 weeks later, depending on weather and temperature, the beans are de-hulled. The beans are then transported to Addis in parchm...
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  4. New Coffee: Fazenda Santa Barbara

    New Coffee: Fazenda Santa Barbara
    Tasting notes: A sweet and balanced coffee with flavours of chocolate, praline and hazelnut.  Located in the region of Campo De Vetentes, Fazenda Santa Barbara is part of the region known as the Mantiquira Fields important for dividing the Brazilian plateau with its mountainous terrain and high altitude to attract precipitation. It is at this point there begins the source of three large river basins in Brazil. The area has some of the highest municipalities in the state of Minas Gerais ...
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  5. New Coffee: Colombia Los Congos

    New Coffee: Colombia Los Congos
    Tasting notes: A Clean and complex coffee with refreshing citrus notes, hints of caramel, chocolate and sweet orange. Finca Los Congos is located in Vereda Santa Maria, Hulia. In the distance you can view the snowy peaks of the National Park del Nevado del Hulia. Beautiful steep hills covered in green coffee plants fill the landscape that makes the region unique and inaccessible in many places.  The farm is located between 2080 and 2250 MASL sitting on volcanic soils in these vast stee...
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  6. New Coffee: Ethiopia Konjo

    New Coffee: Ethiopia Konjo
    Floral notes of Jasmine and Honeysuckle with flavours of apricot jam and black tea, sweet with a balanced acidity. This coffee comes from the Limu Woreda in the East Welega zone of the Oromia region in southern Ethiopia. Oromia is responsible for fifty per cent of coffee production in Ethiopia, though the coffees coming from this region differ greatly in flavour profile dependent on their exact location. More than any other country, Ethiopia has a broad genetic diversity among its ...
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  7. New Coffee: Kenya Kainamui AA

    New Coffee: Kenya Kainamui AA
    Tasting notes: Juicy Blackcurrant with a green apple acidity, flavours of fruit pastels with a honey sweetness and a creamy body. This coffee, pronounced "khin-a-moo-ee" comes from a factory (washing station) situated in Ngariama location, Gichugu division of Kirinyaga District. Kainamui is located on the slopes of Mount Kenya in the agriculturally rich Central Province. It lies at an altitude of 1,800 metres above sea level which makes it ideal for coffee production. The Kainamui fact...
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  8. New Coffee: Rwanda Kilimbi Natural

    New Coffee: Rwanda Kilimbi Natural
    Flavours of Juicy red berries, orange and white peach, milk chocolate on the finish with a rounded mouthfeel. Kilimbi Coffee Washing Station is built on the shores of Lake Kivu and purchases coffee from about 150 families in the area.  Only perfectly ripe cherry is selected at Kilimbi for the production of natural processed coffee. With the help of a quality manager, producers physically check each lot for any defects, under-ripes and any foreign objects. The cherry is laid out on long ...
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  9. New Coffee: Burundi Buziraguhindwa

    New Coffee: Burundi Buziraguhindwa
    A Full bodied cup with flavours of grape, stewed fruits, macadamia nuts with a lime juice freshness. Buziraguhindwa is one out of two washing stations we by from owned by the producer Salum Ramadhan. Our history with Salum dates back to 2011, and the relationship has worked out great since then. He’s extremely detail oriented, spends a lot of time to train local staff and have a great loyal work force. He’s also having a transport business and are through that managing the domest...
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  10. The Sparkling Water Decaffeination Process

    The Sparkling Water Decaffeination Process
    This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee...
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