For February’s box, we're taking you on a journey to Bucharest, Romania, to introduce Sloane Coffee. We’re experiencing three coffees from three different parts of the world. A washed Kenyan, a natural from Papua New Guinea, and a 72h lychee anaerobic co-fermentation from Colombia.
Kariaini AA from Sloane Coffee
Tasting box coffees featuring Sloane Coffee
KARIAINI AA
Origin: Kenya
Process: Fully washed
Altitude: 1750 - 1850 masl
Varieties: Batman, Ruiru 11, SL28
Tasting notes: Pomegranate, Black currant, Blood orange, Acai berry
Kenyan coffee is renowned for its distinctive flavor profile, boasting bright, juicy flavors and high acidity. This unique character is shaped by the country's exceptional combination of soil, climate, and altitude, providing the ideal conditions for coffee cultivation. The grading of Kenyan coffee is based on bean size. AA beans, the largest at over 7.2 millimeters, are followed by AB beans (6 to 7 millimeters), and C beans, the smallest. This washed coffee has notes of pomegranate, black currant, blood orange and acai berry.
KINDENG
Only in the 2x250g and Tasting box
Origin: Papua New Guinea
Process: Natural
Altitude: 1520 - 1770 masl
Varieties: Arusha, Bourbon, Typica
Tasting notes: Baked berries, raisins, molasses, milk candy; heavy body
This coffee comes from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. Naturally-processed coffees from Papua New Guinea are quite rare. When it comes to this process, only the ripest cherries are used as the amount of time necessary to dry these coffees fully is extensive. After cherries are harvested, they are hand sorted and placed on raised beds for an average period of 3-4 weeks until fully dried.
JAIRO ARCILA LYCHEE
Only in the Tasting box
Origin: Colombia
Process: 72H Lychee Anaerobic Co-Fermentation
Altitude: 1450 - 1500 masl
Varieties: Castillo
Tasting notes: Lychee, vanilla, papaya, tuberose, lemongrass
This coffee was grown by Jairo Arcila at the farm Santa Mónica. It was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lychee and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until ideal moisture content was achieved. This microlot is 100% Castillo, a variety that was developed by Federación Nacional de Cafeteros. Jairo Arcila is a third-generation coffee grower from Quindio, Colombia.
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