FILTER COFFEE BUNDLE 30% OFF
FILTER COFFEE BUNDLE 30% OFF
FILTER COFFEE BUNDLE 30% OFF
FILTER COFFEE BUNDLE 30% OFF
FILTER COFFEE BUNDLE 30% OFF
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  • Load image into Gallery viewer, FILTER COFFEE BUNDLE 30% OFF
  • Load image into Gallery viewer, FILTER COFFEE BUNDLE 30% OFF
  • Load image into Gallery viewer, FILTER COFFEE BUNDLE 30% OFF
  • Load image into Gallery viewer, FILTER COFFEE BUNDLE 30% OFF

FILTER COFFEE BUNDLE 30% OFF

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Regular price
QAR 160,00
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QAR 160,00
Regular price
QAR 240,00
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We are offering a ‘’ Coffee Bundles ‘’ so that you can still enjoy a cup of joy at home while working on your barista skills ! We know you’re already disappointed with supermarket coffees .

All in one FILTER ROAST 

%30 OFF 160 QR

Includes:

1 x 250gr Colombia Rio Magdalena (Washed Castillo, Caturra)

1 x 250gr Honduras Miguel Angel Paz (Natural, Lempira)

1 x 250gr El Salvador Los Pirineos (Honey , Bourbon)

1 x 250gr Kenya Gaturiri AA (Washed, SL28, SL34)


1 - Colombia Rio Magdalena
This region of Colombia has outstanding conditions for coffee growing. It is surrounded by valleys, close to the equator and these circumstances make Cauca a very reputated region of coffee producers.
It´s also famous for its wildlife, World Heritage-listed national parks and water sources.

Located in Timbio just to the south of Popayan in Cauca is where the Cosurca Cooperative is based and represents 11 farmer organizations and 1500 families spread across the Colombian Massif here in central & south Cauca. The Coop was established in 1993 and at looking to work for its members to help farmers and their communities prosper both economically & socially. The cooperative has a number of programs looking at post conflict resolution, women’s empowerment, youth promotion, general education, ethnic minorities & environmental harmony.

This Rio Magdalena blend is made up of coffee coming from the producer organizations that was cupped and assessed by the team led by Alberto in the lab at their mill. All the coffees are hand-picked during the harvest and then once picked are de-pulped and usually left to dry ferment for around 18 hours until ready. From here it is then washed and cleaned before being dried for between 10 -14 days in parabolic driers.
The cup resulting has the sophisticated acidity of washed coffees, hint of peach and all balanced with hazelnut and  caramel aftertaste.

 
Tasting Notes :
Caramel. Hazelnut. Cranberry. Peach

 

2 - Honduras Miguel Angel Paz
Miguel Angel Paz owns the farm El Pitarrillo, named after the area of Corquin, Copan where it is located. The farm is situated at 1250masl and is 7 hectares of land, most of which is producing coffee. Miguel has owned the farm for 25 years and has been planting a range of varieties to compare their attributes in production and cup quality. The majority of his production is still catuai, but he also has the rust-resistant varieties; Obata, Icatu and Lempira.This lot the cherry is taken to Aruco where it is floated and cleaned and then placed on raised beds in a solar tent for 15 – 20 days to dry.

Tasting Notes :
Mango. Apple. Lemon. Caramel.

 

3 - El Salvador Los Pirineos
Los Pirineos Coffee farm has been in the Baraona Family from more than 120 years, since 1880. Gilberto Baraona is a 15 times winner of Cup of Excellence in El Salvador, 6 of which were in the top ten. The Farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region. The farm has been the experimental ground for several new varietal projects, such as the Central America F1 variety. Currently Los Pirineos is starting to grow more than 10 new varietals that will start producing in 2017. New varietals include Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, and Java. For the lowers altitudes below 1200 meters varietals such as Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea. Gilberto has a seed garden of 69 varieties and is also now becoming a verified seed distributor of Pacamara, Tekisic & Catisic for World Coffee Research. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so must invest time and money in the people who manage the processing. Due to the training and support he offers even his temporary staff are consistent from year to year. Gilberto’s dedication to quality is uncompromising. It is with great excitement that we are working with him and hope to extend our offering from his farms in the coming years. The coffee is pulped with 100% of mucilage remaining. It is dried on raised beds in the sun. On the beds the coffee is left for 1 day without being moved and then moved 4 times a day. It is covered at night with total time 10-14 days drying.

Tasting Notes : 
Candied nuts , Orange cake, Sugary, Dark chocolate

 

4 - Kenya Gaturiri AA
The Gaturiri Factory, located in the Nyeri region of Kenya, processes coffee from around 1,100 small producers. Gaturiri has gained a very good reputation for consistently producing top quality coffee with their emphases on cherry selection, proper washing and soaking and long, slow drying.
Nyeri County is located in central Kenya. Nearby is the Gatomboya River, which is utilized for washing and processing this coffee. Coffee that comes through the Gaturiri factory is grown at altitudes between 1,700 and 1,800 meters above sea level in Kenya's central highlands. Fresh river water from Kirigu stream is used during processing, and the coffee is dried on raised beds.


Tasting Notes : 
Black Currant. Apple. Cherry. Grape.