The Kainamui washing station services 1800 smallholders, each of them owning on average 200 trees. The nutrient and element rich, red volcanic soil provides an ideal medium for the SL28 and SL34 varieties grown by these producers. Once the ripe cherries are picked, they are brought to the washing station by the farmers. They are then weighed and loaded into a de-pulping machine. After removing the majority of the flesh, the beans are subsequently fermented for 16 to 20 hours, before they are carefully washed and sorted by weight, ensuring that any poor quality beans are removed. Following this, they are moved to tanks where they sit under water for a further 24 hours. After soaking, the coffee is spread out on raised beds and allowed to dry for seven to 15 days.
The Kainamui washing station does more than simply allow local farmers to process their coffee, it also supports its members by providing them with financial assistance for school fees and farming needs.
Kainamui - New Ngariama Farmers Cooperative Society
124,44kr per kg
Light (ideal for filter & french press brewing)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.