To keep our website working properly (privacy settings)Consent allows us to work on improving the whole site so you don't have to log in all the time, searches work properly, and personalization means you don't get ads for something you're not interested in and have never seen. For this we need your consent to process cookies. By clicking "I understand" you agree to allow us to use third party analytics and advertising cookies. We will treat your data with respect. You can withdraw or change your consent at any time. Thank you! |
Accept all cookies Personalise |
| Accept selected cookies |
Your cart is empty
Freshly roasted coffee from the Brno coffee roastery Fiftybeans.
Flavour.
The story of coffee from Kamacharia farmers
One of the most beautiful times of the year is here again. And which one is it? The season of African coffees!
This year's first specimen is this currant goodness. It was produced by a community of farmers called Kamacharia, who work with the Riakiber processing plant.
The cherries were first hand-picked by the workers, sorted, peeled and then fermented for 24 hours in large tanks. Fermentation, in the case of Kenyan coffees, serves to remove the residual pulp rather than modulate the flavour profile, but processing plants in Kenya are already experimenting with this too. The local terroir is so rich, however, that this is not really necessary. Coffee is dried on raised beds for 20 days as standard.
And what does it actually taste like? Like it does every year. It's an absolute blast! It's just everything you want in a Kenyan coffee. Currants, raspberries, vanilla, strawberries, rhubarb, gooseberries. Absolute juicy deliciousness. What are you waiting for?
For filter coffee, always use coffee no earlier than 7 days from the roasting date. This will prevent unwanted bitter notes in the taste.
The packet is infused with food-grade nitrogen to slow the oxidation of the beans, so the coffee will retain its character even 45 days after roasting.
Country.
Altitude: 1600 m above sea level.
Variety: Batian, Ruiru 11, SL28
Processing: washed
Flavour profile: FISH - MALINES - VANILLA - STRAWBERRIES - REBARBORA - ANGRESS
Tarrazu is a very fine and incredibly perfectly balanced coffee of high quality from the extinct volcanic mountains of Costa Rica.
Tarrazu is a very fine and incredibly perfectly balanced coffee of high quality from the extinct volcanic mountains of Costa Rica.
Ethiopia gave its name to coffee after the Ethiopian province of Kaffa, so it's no surprise that some of the best coffee in the world is grown there.
Ethiopia gave its name to coffee after the Ethiopian province of Kaffa, so it's no surprise that some of the best coffee in the world is grown there.
Brazil is the world leader in the production and export of extremely high quality coffee beans. The best known and most popular is the 100 Brazil Santos.
Brazil is the world leader in the production and export of extremely high quality coffee beans. The best known and most popular is the 100 Brazil Santos.
The volcanic soil of the Andean mountains gives each bean of Colombia Supremo coffee its unique taste and strong aroma.
The volcanic soil of the Andean mountains gives each bean of Colombia Supremo coffee its unique taste and strong aroma.
Freshly roasted coffee from the Brno coffee roastery Fiftybeans.
Flavour.
