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Introducing our Monthly Tasting Pack! This is a great choice if you’re a “variety” drinker & you enjoy something different every day. Each pack contains 60g of coffee & you can even do a blind cupping on your own to practice differentiating between the 3 coffees!

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Pack 1

Varietal: SL28, SL34, Ruiru 11 & Batian
Origin: Kenya
Region / Washing Station: Nyeri / Chorongi
Producer: Various Smallholder Farmers
Harvest: January 2021
Processing: Fully Washed

Kenya is famous for intense & juicy coffees laden with currants as well as berries. Chorongi is one of our favourites washing stations in Nyeri and is owned by the Mutheka Farmers’ Cooperative Society, amongst others. The Kenyan washed process consists of a dry fermentation process that lasts for 18-24 hours before being rinsed & soaked again under water for up to 16-18 hours. Expect a mouthwatering sensation with notes of rooibos & currants.

Pack 2

Varietal: F1
Origin: Mexico
Region / Farm: Chiapas / Finca Guadalupe Zaju
Producer: Teddy Esteve
Harvest: March 2021
Processing: Anaerobic Fermented, Dried Natural

This is a new origin we are beginning to explore. Teddy Esteve bought over Finca Guadalupe Zaju in 2004 & began to focus on growing quality coffee. Teddy has employed post-harvest expert Camilo Merizalde to help him with improving & innovating his processing methods. The F1 variety is a favourite of ours & this coffee underwent a 82hr fermentation in a closed environment, creating complex fruit notes with more depth. Expect a creamy mouthfeel with notes of honeydew & winter melon.

Pack 3

Varietal: Esperanza
Origin: Costa Rica
Region / Farm: Turrialba / Aquiares Estate
Producer / Co-operative: The Robelo Family
Harvest: March 2021
Processing: Natural

This is another coffee we’ve been looking forward to from Aquiares Estate. We first came across the Esperanza variety, which is a cross between Caturra & the Ethiopia 531 variety, a couple of years ago & immediately fell in love with the elegance & sweetness of this coffee. The improvements carried out at the drying stations at the farm has really began to show its effects, as Diego has been consistently producing honey & natural processes that are rich & clean. Expect a juicy mouthfeel with sweet notes of berries compote.

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 200g.
At 1:40, pour up to 230g.
At 2:05, pour up to 260g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.