ESPRESSO BUNDLE
ESPRESSO BUNDLE
ESPRESSO BUNDLE
ESPRESSO BUNDLE
ESPRESSO BUNDLE
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ESPRESSO BUNDLE

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QAR 175,00
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QAR 175,00
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We have 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 .

 ESPRESSO ROAST

4 X 250Gr Pack 175 QR

Includes

1 x 250gr Panama - Elida Estate ECN 20 (Natural Anaerobic Slow Dry, Catuai)

1 x 250gr Brazil - Capricornio Dulce (Natural, Catuai, Mundo Novo, Obata, Topazio)

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

1 x 250gr Ethiopia - Nuguse Mare (Natural, 74158, 74160)

 

1 - Panama Elida Estate ECN 20

 Elida Estate has been run by the Lamastus family for four generations, starting in 1918 when the founder of the farm, Robert Lamastus, bought property along the Baru Volcano. There are three farms in the Lamastus family: Elida Estate, El Burro Estate, and Luito Geisha Estate. The coffees are produced under a unique climate, soil and location for several reasons: the farm is located at a very high elevation, in between the Caribbean and the Pacific, it is grown in rich young volcanic soils, the temperatures are low, there is lots of fog and mist during the ripening season, greatly slowing down the ripening, therefore slowly developing all the exotic attributes of the variety, CATUAI in this case. The coffee trees are surrounded by virgin rainforest populated by a great number of beneficial microorganisms: yeasts, bacteria, etc. Very cold nights allow the trees to spend 4 1/2 to 6 ½ years to produce (2-4 years longer than average), extending the ripening time by a month—which is reflected in the development of the bean’s rich flavor profile. All of these unique growing conditions show in a distinguished cup. This lot is 100% Catuai, a cross between Mundo Novo and yellow Caturra, processed in a unique way: ASD stands for Anaerobic Slow Dry, wherein the coffee is placed into fermentation tanks for 120 hours with the pulp, and then placed on drying beds with a thick layer for a total time of five weeks.

TASTING NOTES:
Raspberry, Milk Chocolate, Toffee, White Grape
2 - Brazil - Capricornio Dulce

This coffee is sourced from three estates located in three growing regions of Brazil and blending two processing methods. Luiz and Flavia Saldanha, a husband and wife team who are both Q graders and founders of Capricornio, created the natural-pulped natural blend to ensure a distinct and complex Brazilian profile could be replicated year after year. This year’s signature Dulce is a combination of Fazenda Santa Barbara, Fazenda Sao Francisco and Fazenda Santo Antonio.

 

TASTING NOTES:
Chocolate, Nougat, Marzipan, Sweet

3 - 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.

 4 - Ethiopia - Nuguse Mare

This is one of the lots that have come from a group of small farmers in the Sidama region of Southern Ethiopia. With the changes to export laws in Ethiopia, small producers are now able to market their coffee directly, but this is still very challenging, and few have access to capital to make this happen. This group of farmers in Sidama they all have between 3 and 12 hectares and all have their own export licenses, however this year they have assigned Buriso Amaje as their group leader and he coordinated the milling and export of the coffee in Addis.

This group has an amazing potential and this year we are seeing some of that, Nuguse has 10 hectares of coffee spread across 3 different parcels of land in the Huro Hibiro village in Bensa, Sidama. Nuguse grows 74158 and 74160 varieties which are both selections from the Jimma research centre. These varieties were selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. They’re widely distributed varieties across Ethiopia and were selected for their resistance to CBD and high yield. These two selections are known to have very pronounced citrus and floral notes which are prized by coffee buyers. Nuguse’s coffee is all processed and dried at his family home and he only produces natural coffee.

 

Tasting Notes:
Vanilla, Magnolia, Strawberry, Milk Chocolate