CONGO KIVU 3
About the bean
Our Congo offering is from the Kawa Kabuya Cooperative in the eastern provinces of the Democratic Republic of Congo. For a third year in a row, the Kawa Kabuya Cooperative has won the annual Taste of Harvest Competition – the African alternative to the Cup of Excellence competition organized by the African Fine Coffee Association.
Grown at an altitude of 1,584-1,800 metres above sea level and dried on raised beds, our Congo Kivu 3 Buhoya comes from the Buhoya micro-lot. Micro-lots are the “cream of the crop” of the harvest – uniquely crafted coffee separated from the rest for its exceptional qualities. K3 or Kivu 3 is the highest grading for washed arabica from Congo.
What you can expect
A creamy body, long aftertaste, and a bright, fruity acidity with lemon notes.
JAMAICA BLUE MOUNTAIN
About the bean
Experience for yourself the difference of excellence
Jamaica Blue Mountain coffee is one of the most sought-after coffees in the world due to an outstanding pedigree: a single source of origin gourmet offering, Jamaica Blue Mountain coffee is grown only at high elevations by small family-run plantations. Coffee grown at a higher altitude is considered finer and ranks as the preference of choice among connoisseurs. Jamaica Blue Mountain coffee is the world’s highest mountain-grown coffee, hence its prestige and value.
BRAZILIAN CERRADO 2/3
About the bean
The highest grade of these famous Brazilian beans from the Cerrado region. A lively offering with a smooth, sweet taste.
Species: Coffee Arabica
Processing: Dry-Processed
COLOMBIAN SUPREMO
About the bean
Many of us are quite familiar with coffee from Colombia, and for that, we should consider ourselves fortunate. Grown at high altitudes on shaded mountains, the country’s premium Arabica beans are literally hand-picked for quality. Meanwhile, a long history of high-impact marketing by Colombia’s National Federation of Coffee Growers has succeeded in ensuring we all know how good its product is.
Our delicious Colombian Supremo SC 17/18 comes to us from Popayán in one of the country’s central coffee-producing micro-regions. Popayán is also well known for its chalk-white facades, stone streets and baroque churches in the shadow of steep mountains.
What to expect
A simply lovely, clean cup with a touch of the hazelnut taste Colombian coffee is known for. Rich body and a medium-to-high acidity.
For our taste test, we opted for an American (light) roast. The friendly snap at this level was very enjoyable and the aroma an absolute treat. This is a coffee for all tastes.
ETHIOPIAN DJIMMAH
About the bean
Djimmah (pronounced Jimma) is one of Ethiopia’s five major coffee supply regions. An inland city in the country’s southwest, Djimmah is dominated by small-holder farms that use a traditional method of coffee cultivation: sun-drying.
Coffee here grows at altitudes that run between 1,340 and 1,830 metres, protected from the sun by forest cover, harvested from the upper branches of tall trees. Raised moisture levels in the soil, give the Djimmah cup a complex taste – unwashed (natural) offerings from the region can be particularly flavorful. This area is as diverse in its micro-climates as it is in its varieties of coffee. In general, expect a good body and a winey, gamey taste.