Our goal is to work with the best specialty coffee beans we can get our hands on, so when we were offered the remainder of the Competition Coffee Kgune Dlamini used to reach the finals at SA Barista Champs we jumped at the opportunity!
Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. There are more than 700 thousand coffee farmers (smallholders) representing about 55% of the production!
The Ichamara factory is nestled between two rivers in Karuthi, providing a great source of fresh water. AA refers to the largest bean size and is regarded at the highest quality, fetching top prices for farmers.
Cherries are hand sorted for unripes and overripes by the farmers before they go into production. A disc pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels. They are then soaked under clean water from the Gatomboya stream for 16-18 hours before being sun dried for up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.
This obsessive focus on quality is one of the reasons why Kenyan coffee is in such high demand!
Expect a real fruit bomb flavour experience with notes of pineapple, grapefruit, orange and raspberry. You need to experience this progressive coffee!
The Wolichu Wachu wash station processes the coffee from 4500 smallholder farmers.
Typically we would expect heirloom varietals from Ethiopia, but with these Red Bourbon and Typica varietals we experience a clean cup and winey acidity.
This naturally processed coffee delights with white florals, blueberries and red grape sweetness.
Light, sweet and delicious.
Shyira 19 Microlot
Shyira Coffee Wash Station is located high up in the hills in the Nyabihu District where the famous Virunga Volcanic National Park is located. Home to the mighty Mountain Gorillas.
Shyira is one of the smallest and highest CWS in the country at 1850 MASL. It was built purposefully small so that production could be focussed on top micro lots and coffee flavour profiles never before produced in Rwanda.
This year Muraho Trading Company paid for farmer’s health insurance, and continued to invest in education and tools for better agricultural practices helping to increase yields, quality and income.
We love this coffee as espresso and filter. Expect winey acidity, blackberry sweetness and a lingering lemongrass finish.
Vunga Lot 3
Woman are awesome!
Especially the woman who run the Vunga Cooperative in the Nyabihu District, North Western Region of Rwanda. After a landslide wiped out half the wash station the day before harvest began this year, they got stuck in and produced some incredible coffee anyway.
We are proud to play our part in the story of the Vunga Co-Op. Expect your mornings to be brightened with notes of marmalade, peaches and caramel.
The New Gatanga Co-Op is responsible for this mouth watering Kenyan. Located in Kiambu County, Kiambu meaning “place of many drizzles”, this coffee was blessed with incredible growing conditions.
Jammy blackberries, delicate florals and a winey acidity. If you’re a fan of Kenyan coffee, you’re in the right place.
Ana Sora Natural
Ethiopia is the birth place of coffee. There are so many varieties of coffee growing wild that more often than not, the exact varieties are unknown. Thats where you’ll see “heirloom” used to describe the various varieties in a lot.
In Ethiopia, Single Estate coffee is quite rare and this is the first time we are buying coffee from Ana Sora. We absolutely love this naturally processed coffee and we’re sure you will too!
Beautifully floral and sweet. Expect juicy blueberries and ripe cherries.
The Friendly Blend
Thats how we feel every time we pull a shot with our signature specialty espresso blend.
The components change as specialty coffee lots are small and seasonal but the goal remains the same. Approachable, sweet and delicious.
Current origins: Guatemala microlot and Tanzania Itende PB