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Ajándékutalvány 1000 Ft értékben

Amennyiben nagyobb összegű ajándékra gondolt, helyezzen elképzelésének megfelelő darabszámú utalványt a kosarába és annak megfelelően állítjuk ki Önnek.

1 000 Ft
1 000 Ft
  db    Kosárba Kosárba
Alta Da Serra  * Brazília * frissen pörkölt kávé

Ízjegyek: szilvalekvár, étcsokoládé, mogyoró és mandula

 

Magasság: 1280 m

Feldolgázás: Száraz/Natural

Termőterület: Ilicnea, Sul De Minas

Szállítás Európába: 2020 február

Fajta: Topazio (bővebben lsd. lent)

Farm: Hudson Vilela

100% arabica kávé

 

Alta Da Serra sits at the top of the Illicnea cliffs and has beautiful views across the southern tips of the Cerrado.

 

Hudson has always worked on coffee farms and had always strived to one day own his own. He was lucky enough to acquire Alto Da Serra in and has since gone about making renovations and changes to the farm. Due to the position of the farm at the top of the cliffs the farm is subject to high winds, so Hudson has planted numerous wind breaker trees to help protect the crop. During the harvest which is later in August due to the altitude the farm employs 8 pickers who help with the selective picking to get the ripest cherry. One of the major changes was the implementation of static boxes for drying the coffees allowing a more controlled and elongated fermentation and drying process. The coffee is picked and then placed in the boxes initially for 2 days with no air movement to act as a pre-fermentation. The coffee is then blown with cold air which comes from grating at the base of the box, this lasts 3- 4 days which helps to break the fermentation process and let the coffee rest. Then the coffee is switched to warm air for 3 days until the coffee reaches 15% moisture. From here the hot & cold air is alternated every 12 hours until the coffee reaches the desired 11%. Here it is then left to rest before being delivered to the mill. The drying fans for the boxes are powered by the parchment collected from milling the coffees.

 

In 2018 Alto Da Serra finished 8th in the Cup of Excellence in the natural coffee category which is a recognition of the work Hudson and his family have undertaken in the last number of years.

 

Topazio — Topazio is a cross between Mundo Novo and Yellow Catuai, first selected at IAC in the 1960’s and later intensified by the state research organization EPAMIG in Minas Gerais. The trees have a low, relatively compact stature but are not resistant to diseases. Cherries ripen to deep yellow, inspiring its name indicative of the yellow gemstone. Topazio is leafy with a high capacity for production and mostly even cherry maturation, making it an efficient varietal to plant for mechanized harvesting and well suited for larger estates requiring uniform plantings to make the most of labor and management. The Topazio variety is especially well suited to the climate of Minas Gerais and does well at high densities and as part of irrigated plantation.

1 990 Ft
Raktárkészlet:  NINCS
1 990 Ft
Nincs raktáron
  Daterra Classics Bruzzi * Brazília * frissen pörkölt kávé

Ízjegyek: Csokoládé, meggy, dohány

 

100% arabica kávé

 

A tökéletes név ennek a sokoldalú, elegáns, de mégis erős kávénak. A cseresznye és a szeder aromái keverednek erős csokoládé jegyekkel, közepes savassággal. A csokoládé-alkaloidok kellemes keserű-édes dohány utóízet hoznak létre. A Bruzzi kiváló minőségű single origin eredetű espressot kínál - édes, sima és ízgazdag.

 

Szüretelés: gépi szelekciós
Feldolgozás: Pulped (Semi-washed), Natural, Pulped Raisin
Szárítás: emelt ágyas, dobszárító

 

"Milyen tulajdonságok merülnek fel, ha valaki azt mondja: Brazil Cerrado? Classic márkánk a Cerrado kávé legjobb képviselői, a Daterra minőség előnyei mellett. Ez a mi nagyobb volumenű farmunk. Pontozásuk 80-86." - Daterra

 

 

Bővebben a farmról: http://www.daterracoffee.com.br/

2 490 Ft
2 490 Ft
  db    Kosárba Kosárba
  Daterra Sweet Collection * Brazília * frissen pörkölt kávé

Ízjegyek: mandarin, karamell, étcsokoládé

 

100% arabica kávé

 

Komplex és gyönyörűen világos kávé. A cupping alatt a kávéágy finom virág- és enyhe citrusjegyeket mutat magából, amelyek mégjobban felfedik magukat a csészében. Az édes citrusos savasság miatt a kávé teste édes mandarin, gazdag sötét étcsokoládé és karamell ízekkel ragyog. A befejezést az édes gyümölcsök átütő ízjegyei és a keserédes étcsokoládé jellemzik.

 

Szüret: gépi szelektív
Processes: Pulped (Semi-washed)
Drying: emeltágyas, dobszárító

 

"A Collection márkánk a jelenlegi menünk kiváló minőségű kávéi. Ezek a legjobb kávék ültetvényeinkből, és teljes egészében a Daterra Penta Process® alkalmazásával készülnek. Ezek olyan kávék, amelyek 86-89 pontszámúak, teljesen nyomon követhetők és általában single origin eredetűek. Ez a mi kis és közepes méretű gazdaságunk." - Daterra

 

 

Bővebben a farmról: http://www.daterracoffee.com.br/

2 490 Ft
2 490 Ft
  db    Kosárba Kosárba
Faz Do Selado * Brazília * frissen pörkölt kávé

Ízjegyek: Őszibarack, dinnye, krémes karamellás testtel

 

Magasság: 1100 - 1250 m

Feldolgázás: Száraz/Natural

Termőterület: Pocos De Caldas

Szállítás Európába: 2019 december

Fajta: Catuai & Mundo Novo

Farm: Faz do Selado

100% arabica kávé

Coffee production has been part of the Barbosa family for 70 years since Mauricio's father Mr. José Barbosa started growing and farming coffee in the mirco region of Pocos De Caldas. The unique volcanic terroir of Poços de Caldas is perfectly suited to grow coffee with altitudes ranging from 970 – 1250 masl. The farm sits on the periphery of the volcanic caldera (large old crater) which has a diameter of 31km and has a terroir and climate suited for producing specialty coffee with distinct profiles.

Today Mauricio, runs the 114 hectare estate with 62ha been planted with the catuai and mundo novo varietals. Annually the farm has a average production of 2000 bags. The farm supports 32 families during the harvest providing work to pick and process the coffee. During the harvest the coffee is hand picked and then collected together. From this point it is then separated and according to density and level of ripeness. After this it is then dried on the patios for 7- 10 days. From here the coffee will then be left to rest in large wooden vats on the farm for 30 days before being hulled and separated into grade 1 and grade 2 coffee with the grade 1 then prepared for shipment.

1 990 Ft
1 990 Ft
  db    Kosárba Kosárba
ÚJ
ÚJ
Monte Bonito * Kolumbia * frissen pörkölt kávé

 

Ízjegyek: mandarin, narancsvirág, nádcukor, karamell 

 

Magasság: 1700 m

Feldolgázás: Nedves/washed

Termőterület: Cerro Bravo

Szállítás Európába: 2020 március

Fajta: Castillo, Colombia, Caturra

 

100% arabica kávé

On the road between Manizales and Honda sits the small town of Monte bonito that border the slopes of the Cerro Bravo and has a population of less than a thousand inhabitants. The town still holds onto the traditions of the campesinos and allows a view into the history of life as farmers in the high Andes of Colombia. The town has a tumultuos history being heavily affected by the civil war and three times was taken over by the FARC in its past. Most of the coffee growers from this region, are very small with only between 1 - 3 hectares with 89 associates in this group. They are responsible for full management of the farm and will pick the coffee themselves only asking for help from their neighbours when needed. During the harvest the coffee is picked, depulped and left to ferment for between 16 to 18 hours. Next day the coffee is then washed and is ready for drying. Some of them have ́ ́Eldas ̈ (on the roof of the house), some others ̈carros quindianos ́ ́ (drying beds with a rail system ) the rest have a parabolic tents for drying the coffee for between 10 -14 days depending on the climate. After this the coffee will then be delivered to the Manizales Cooperative collection point in the town. Here it is assessed and separated according to quality where the producers receive extra payment for good quality. There is also an extra premium for producers who deliver the coffee to the Cooperartive below 11% moisture. From the collection point the coffee then travels to the cooperative warehouse in Manizales where it is stored. After this the coffee is then milled and prepped for shipment.

2 490 Ft
2 490 Ft
  db    Kosárba Kosárba
Wolichu Wachu * Etiópia * frissen pörkölt kávé

WOLICHU WACHU


Magasság: 2100 - 2310 m

Feldolgázás: Nedves/Washed

Termőterület: Haro Wachu, Uraga, Guji

Szüret: 2018 november - 2019 február

Szállítás Európába: 2019 július

Fajta: Bourbon

Termelő: Haileslassie Ambye

Ízjegyek: jázmin és ibolya, narancs és barack, bogyós gyümölcsös zöld tea, mézes testtel

Wolichu Wachu is situated approximately 30km from the nearest town - Haro Wachu - in the
Uraga District, Oromia. The washing station works alongside 4500 smallholders in the area, who
farm small parcels of prime coffee growing terroritory, an average of half a hectare. Fertile clay
soils, yearly rainfall levels of 1500 - 2000mm and soaring altitudes of up to 2300 masl all
contribute to Wolichu Wachu's output and profile. Unusually for Ethiopia, around 90% of coffee
delivered to Wolichu Wachu for processing is Bourbon - not the usual Heirloom varieties you
might expect.
Established in 2017, Wolichu Wachu produce both fully washed and natural process coffees.
The new infrastructure has been designed and built to limit the use of water pumps and to work
with maximum efficiency. The process for washed coffees involves meticulous sorting, followed
by screening and floating, which is incorporated by the station's state of the art depulper, which
sorts lights and floaters into different tanks after it has removed the pulp from the cherry. After
this, the coffee is soaked in clean water in tanks for between 36 and 72 hours.
Next, the coffee is pushed through grading channels to clean and sort the coffee by density,
before the top qualities undergo a further soaking period of between 8 -12 hours.
Drying at Wolichu Wachu is done in the lower field at the station. Pre-drying on separate tables
is done to remove excess water from soaking, and additional sorting is carried out. After a day,
it is then moved to raised beds where it is turned and dried for approximately 12 days

2 990 Ft
2 990 Ft
  db    Kosárba Kosárba

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