We’re happy to introduce Nano Kaffee from Berlin, Germany, as our final roaster of 2024! This box is special, as it’s our first time shipping only organically certified coffee. Enjoy!
CAPUCAS
Origin: Honduras
Process: Washed
Altitude: 1350 - 1600 masl
Producer: Cooperativa Cafetalera Capucas Limitada (COCAFCAL)
Varieties: Bourbon, Catuaí, Caturra, IHCAFE 90, Lempira, Pacas
Tasting notes: brown sugar, dulce de leche, toffee
This organic coffee comes from a committed cooperative of smallholder families in western Honduras. In the middle of the tropical rainforest, the coffee cherries ripen into a lovely, soft coffee. With notes of brown sugar, dulce de leche and toffee, it is rather sweet and therefore very accessible to many. Some of the varieties included were developed in Honduras, and almost all of them offer a balanced and clean flavor profile - a fine coffee that adds a gentle touch to any breakfast, any moment.
DUKUNDE
Only in the 2x250g and Tasting box
Origin: Rwanda
Process: Natural
Altitude: 2000 - 2200 masl
Producer: Dukunde Kawa Musasa CooperativeVarieties: Red Bourbon
Tasting notes: blood orange, raspberry jam, creamy finish
Most farmers in the Northern Province of Rwanda only have small plots of land - coffee trees are often grown with other food crops in the family gardens. To maximize the value of the coffee, the Dukunde Kawa Musasa Cooperative provides four washing stations. These give the smallholders the opportunity to pool their harvests and increase the price per kilogram through high-quality processing methods. Dukunde Kawa means "love coffee" and reflects the dedication and quality standards of the coffee farmers.
GAYO
Only in the Tasting box
Origin: Indonesia
Process: Semi-washed
Altitude: 1400 masl
Producer: Sumatra Permata Gayo Cooperative
Varieties: Ateng Super
Tasting notes: star fruit (carambola), kiwi, fruit candy
Fifty years ago, farmers in the north of Sumatra, Indonesia, learned not to grow coffee as a monoculture. They planted mixed crops and shade trees on the plots around their small houses. This laid the foundation for successful organic certification around 50 years ago. As the climate in the mountains of Sumatra is too humid for traditional drying, a processing method developed in Indonesia is particularly widespread here: Giling Basah. This gives the bean another chance to ferment during the preparation process, which also contributes to the characteristic aromas.
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