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.

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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For May’s box, we’re welcoming Romanian roaster Meron! With multiple locations across the country, Meron originates from Cluj-Napoca, Romania’s second-largest city. This is our first Romanian roaster in the box. Enjoy!

FINCA SEBASTIAN

Origin: Costa Rica
Process: Natural
Altitude: 1800 MASL
Producer: Fernando and Angie
Varieties: F1-hybrid
Tasting notes: Red grapes, nectarine jam, apple, toffee

”Located in Llano Bonito of Naranjo, West Valley of Costa Rica, the plantation is recognised for its specialty coffee production. The plantation has 100% F1 Hybrid varieties, through which specific processes have been developed to bring out the natural flavors of the coffee. Fernando is an agricultural engineer and has been cultivating new hybrid F-1 coffee varieties. These have been developed by recognised coffee research organisations worldwide, including the World Coffee Research, with the intention of developing genetic diversity.”

ALDAMA

Origin: Mexico
Process: Honey
Altitude: 1450 MASL
Producer: Jesus Salazar
Varieties: Garnica
Tasting notes: Cranberry, raisin, wine, maple syrup

”The Beneficio Comunitario San Pedro is located in the Aldama region. The inhabitants of this Tsotsil community live far from everything. The Beneficio brings together 80 farmers and each has about 2 hectares of coffee. They cultivate coffee trees in the shade of their native forest. The coffees are not certified but all grown according to organic farming practices. The Beneficio has 65 African beds and a biologist who manages the varietal garden where all kinds of coffee varieties are under observation in order to be able to cultivate the most resistant, qualitative and productive.”

NEMBA

Origin: Burundi
Process: Natural
Altitude: 1700 MASL
Producer: Nemba Washing Station
Varieties: Red Bourbon
Tasting notes: Blueberry jam, dehydrated pear, black tea, toffee

”There are 3,113 smallholders living around Kayanza, Burundi, who deliver their cherry to Nemba Washing Station. Nemba station lies in the northern province of Kayanza. Each washing station is managed and led by an agronomist. This agronomist oversees the implementation of Good Agricultural Practices (GAPs) and farmer education. During the harvest season, all coffee is selectively hand-picked. Nemba uses a monitoring system to ensure traceability all along the production and processing chain. All 3,000+ producers are smallholders who own an average of 150 coffee trees.”

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