San Juan is a small separate farm of 10 hectares only producing Catuai. This lot is part of a project by the producer to develop different types of honeys and naturals for our coffee selection with them. The producer is innovative in ways of processing and farming. The producer is innovative in ways of processing and farming. They separate everything by days of picking and do different processes, fermentation and drying techniques depending on capasity and potential of the lot. This lot is part of a project to develop different types of naturals. This lot is part of a project by the producer to develop different types of honeys and naturals for our coffee selection with them. This is a full honey, meaning they kept all the mucilage on after processing and then took it out on the drying tables. With this kind of process the drying will determine the flavor profile and attributes. They manage the drying times by building up layers and resting the coffees in piles.
Jose Antonio Salaverria & sons
71,16kr pr kg
Medium to dark (great for espresso, bialetti or milk based filter coffee)
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.