This coffee is delicate, elegant, almost creamy and floral with a vibrant currant acidity. The mouthfeel and texture is a stark departure from the juicy and wild coffees of the Nyeri region in a really exciting way.
The wet mill where this coffee was processed was established in 1961 and has 900 members throughout the surrounding region of Mt. Elgon. Its known as being the 3rd best factory in the country for the rates its pays its producers and this year it has yielded the largest harvest since 2012.The members of this cooperative have an average plot size of 1 hectare with around 250 trees and deliver their cherries which are processed on the same day for quality assurance.
The soil in this area is rich and volcanic which, coupled with the distinct temperature range through the season, makes this an ideal growing region.
The “SL” in SL-28 and SL-34 stands for Scot Laboratories, which was hired in the 1930s to undertake a series of selections and tests on Kenyan coffee varieties in order to determine which had the greatest potential for success, both in terms of quality and cultivation. Scientists identified more than 40 trees of different types, giving them a number with “SL” for classification—these varieties are considered selections, not, strictly speaking, “hybrids,” though many of them were the genetic offspring of cross-pollinated types and spliced cultivars.
SL28 and SL34
140kr 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.