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6/6/2023Sold OutBulk
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MILKY CAKE- HUILA, COLOMBIA, ESPRESSO

JAZZ FRUITS- SIDAMA BENSA, ETHIOPIA, ESPRESSO

KD 5.700

KD 7.100

This coffee is a cake in a cup. This is a truly special and unique coffee – we’ve never had anything similar before. Tasting notes of pistachio, cardamom, vanilla cake & chai

  • Thermal Shock Washed, Castillo
  • TASTING NOTES:

Cardamom, Pistachio, Vanilla Cake

  • ROAST FOR:

  • Altitude of 1730m
  • Weight:

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This profile has been exclusively developed with Cata Export, our partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35°C and a relative humidity of 25% until reaching a grain moisture of 10%-11%.

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  • Anaerobic Natural, Red Bourbon
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JAZZ FRUITS- SIDAMA BENSA, ETHIOPIA, ESPRESSO KD 5.700

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  • Natural, Local Landraces
  • TASTING NOTES:

Strawberry, White Chocolate, Orange

  • ROAST FOR:

  • Weight:

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WATERMELON DROPS – HUILA, COLOMBIA, ESPRESSO KD 6.600
  • Anaerobic
  • TASTING NOTES:

Milk chocolate, Passion fruit , Watermelon, raspberry jam

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CANDY CRUSH- COLOMBIA – ESPRESSO KD 9.800
  • Coffee Origin : COLOMBIA
  • Process: Mossto Carbonic Maceration, Caturra
  • TASTING NOTES: Strawberry Lollipop, Bubble Gum, Marshmallow, Dulce de Leche
  • ROAST FOR: ESPRESSO
  • weight: 200 g

Not sure where to start with this one…a crazy coffee from producer Edwin Noreña based in Quindio, Colombia. Expect clear notes of strawberry lollipop, bubble gum & dulce de leche. For this particular coffee, our filter & espresso roast is exactly the same as it performs fantastic for both.

 

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