Frissen pörkölt kávé

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  El Porvenir * Nicaragua * frissen pörkölt kávé - Orange Honey

Sárgabarack x Karamell x Mandarin ízjegyek


Magasság: 1200 m

Fajta: Pacamara - óriás kávé bab!

Feldolgozás: Pulped Natural (Orange Honey)

Régió: El Ural, Municipio de San Fernando, Nueva Segovia

Farm:El Porvenir

Termelő:Sergio Ortez

100% arabica szemes kávé

Don Sergio Ortez is one of the most passionate and energetic producers we have ever had the pleasure of working with at Café Integral. He has an insatiable curiosity and an almost uncomfortable need to push himself and his coffees past their limits in search of another breakthrough cup. He is the perfect example of the emergence of growers as “vignerons.” The coffees produced at his three farms often taste more of his personal signature than they do any other attribute - not region, varietal, or altitude for example. To some extent, Sergio adds layers to the coffee’s terroir that make for his unique expression of place. He is known to have one of the most ingenious wet mills, a “frankenmill” that he has tweaked and perfected to yield seven unique quality grades of coffee cherry once sorted. Finally, his coffees complete their cycle close to home - his front yard to be exact - where he has moved his drying beds and keeps a small warehouse and laboratory to track and evaluate the coffees as they progress.

Sergio is one of the earliest to experiment with extended and alternative methods of fermentation with his coffees. This particular method, which Sergio has coined “ámbar process,” has been evolving over the past three harvests.  

The Pacamará from El Porvenir benefits from the dryer and sunnier exposure of the San Fernando region. The soil has a rich top layer of organic matter - yet provides excellent drainage - and the cooler evening temperatures help preserve the soil’s moisture and creates a slower ripening phase.  During this harvest, the coffee was picked ripe and sorted. Within six hours, it was transferred to sealed drums fitted with one-way air valves that allowed the CO2 produced through the fermentation process to fill the chamber and eventually escape at a gradual rate over the course of five days. The coffee is never disturbed or agitated and is then set out to dry under shaded beds for 30 days to achieve a gradual cure.

3 290 Ft
Akció: 2 990 Ft
3 290 Ft  2 990 Ft
  db    Kosárba Kosárba
  Fazenda Pantano * Brazília * frissen pörkölt kávé - Pulped Natural

Narancs x Mogyoró x Csokoládé ízjegyek


Magasság: 1100 m

Fajta: Yellow Bourbon

Feldolgozás: Pulped Natural

Régió: Cerrado, Minas Gerais

Farm: Fazenda Pantano

Termelő: Ferrero


100% arabica szemes kávé

Fazenda Pântano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 metres and
covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest
reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals,
most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to
experiment with processing and flavour.The large red cherries are picked and separated in the post harvest
process. The skin of the cherry is removed and most of the mucilage as well. These sticky beans are then laid out
to dry on African style raised beds, where they are frequently turned over to allow even drying for 10 - 14 days. This
process means there is reduced need for water but also gives in the cup a more prominent acidity but still with the
full full smooth body known in Brazil. We have been sourcing this coffee for 8 years and each year we find the same
quality of coffee in the cup.The farm also uses precision agriculture with maintaining the soil health using GPS when
giving nutrients to match the needs of the soil. As well as this the farm is using honey based insecticides that arent
harmful to the environment for certain pests. As well as this when applying nutrients to the plants the spray has an
ionic charge so it attaches to the coffee leaves reducing the amount lost and wasted maximising impact.The farm
supports a local school and also funds various training schemes and courses for its staff as well as providing full
health care. It is also certified by the Rainforest Alliance meeting social, economic and environmental standards

2 490 Ft
2 490 Ft
  db    Kosárba Kosárba
Gisheke * Ruanda * frissen pörkölt kávé

Narancs x Szegfűszeg x Étcsokoládé ízjegyek


Magasság: 1650 - 1850 m

Fajta: Red Bourbon

Feldolgozás: Mosott / dupla fermentáció

Régió: Nyamsheke

Feldolgozó állomás: Gisheke

Termelő:628 farmról származik



The Gisheke Wash Station (CWS) is Rwanda's hidden gem. When Muraho bought Gisheke in September 2017, it was in bad shape. Between February and April 2018, it underwent a major structural change to become what it is today: a truly impressive and idyllic station for processing the best specialty coffees.

What makes Gisheke so special is that it is literally nestled between two steep hills that point directly towards Lake Kivu, the beautiful island of Idjwi, and also its western neighbor, the Democratic Republic of the Congo (DRC). The island of Idjwi is the second largest inland island in Africa. This configuration makes the wind flow through the station ideal for processing and drying high-quality coffees.

The only way to get to Gisheke is to hop on a local boat and cruise on Lake Kivu. Apart from Idjwi Island and the Democratic Republic of the Congo, there are also Mushungwe Island and its two smaller sister islands. All the coffees produced on these islands are delivered by ship and processed in Gisheke. About 40% of the coffees processed in Gisheke come from Mushungwe Island.



When we talk about Rwanda, it is impossible not to mention the horrible genocide that occurred in 1994, which left almost 1 million dead. Despite that sinister past, today it is admirable to see how this small nation has risen from the darkest depths, to become one of the most prosperous and secure countries in all of Africa.

Currently, the coffee industry in Rwanda is at its peak and producing exceptional coffees. The road has clearly not been easy, but through the leadership of a committed government, educational projects, and strategic planning, they have laid the solid foundation for this success.

Today approximately 420,000 people are directly or indirectly related to the coffee industry. The prices of quality coffee are more stable than the prices of commercial coffee, which has improved the quality of life of many coffee farmers and their families. In addition, coffee also contributes to the reconciliation of the main ethnic groups: Hutus and Tutsis; as we have seen them working together, shoulder to shoulder, to produce more and better coffee.​



Once delivered to the washing station, the cherries are visually inspected and graded by gravity for the first time, using a bucket or a tank full of water, to remove floaters and ensure that only mature cherries are processed. Then they will go through the mechanical pulper, usually in the early afternoon. After pulping, they will be sorted by density into two or three categories, each category going to a different fermentation tank. 

After pulping, coffee is dry-fermented for 12-24 hours. Then, it is washed and graded again by gravity using the washing channels (the heavier beans will sink). Later, it will go into soaking, which is a wet-fermentation in a tub or tank with clean water for another 24-48 hours. 

Then the coffee will pass to shaded African beds, where usually women, will remove defects by hand when the parchment is still wet, this way defects are easier to detect, and also, coffee will begin slowly and gently the drying stage.

Once the defects have been removed, the parchment is transferred to the raised beds under the African sun for about two to three weeks. During this period, the parchment is constantly moved several times a day to ensure even drying.

Finally, when the coffee reaches between 11% moisture content, will be stored in parchment, separated, and labeled carefully. When ready for export, the parchment will be transported to Kigali for milling, packing, and loaded in the container.​
3 290 Ft
Akció: 2 990 Ft
3 290 Ft  2 990 Ft
  db    Kosárba Kosárba
  La Esperanza * Guatemala * frissen pörkölt kávé - Mosott / Washed

Nektarin x Ananász x Karamell ízjegyek


Magasság: 1500 m

Fajta: Villa Sarchi

Feldolgozás: Mosott / Washed

Régió: Antigua

Farm: Finca La Esperanza

Termelő: Josué Morales


100% arabica szemes kávé

La Esperanza is fairly small, flat, and well organised farm in Antigua that produces around 1 container of coffee per
year. The farm is connected to Beneficio La Esperanza wet mill, both are owned by Los Volcanes Coffee, also
known as LVC and they became our latest partner in Guatemala.Over the last 4 years this small farm Have been
used to conduct experiments with shade, varieties, and most importantly with fertilisers. When Josué and team first
took over management of the farm they made the decision to divide the Villa Sarchi section into 4 different
quadrants that would receive 4 different fertilization protocols:1) Commercial, 2) Ana Cafe’s recommended protocol,
3) Combination of commercial and organic,4) Fully organic fertilisers made from organic compost using production
by-products from the farm.At that time the farm was in massive disrepair and Josué and the team theorised that the
commercial style of agriculture that had been implemented until that moment was depleting the soil of the
micro-organisms needed for the coffee plants to strive.Over the next 2 years LVC able to prove that theory as the
section designated for organic fertilisers, rich in naturally developed micro-organisms needed to assist in feeding
the plant, thrived and the other 3 sections continued to struggle. So much so, that not only was the organic quadrant
producing higher quality but also saw increases in yields of 5 times more than the other quadrants.Using the
knowledge learned from these experiments the LVC team focused on developing a large composting facility at the
farm and are designing systems to create large amounts of organic fertilisers to than be distributed to the
smallholder farmer that deliver their cherries to the mill during the harvest.Additionally, La Esperanza has become
set up to be a teaching farm where the partner producers come to participate in workshops andtraining on how to
improve their own farms and learn organic growing techniques.This coffee is processed directly at the mill, Beneficio
la Esperanza, using traditional washing techniques; the coffees were taken out to patio-drying for 18 days drying
with a lot of care being taken with themovement and stacking of the coffee.To quote Josué:"One final thing to note,
this coffee is by far the coffee we are most proud of at LVC. It has been an everyday passion and joy to watch the
changes happen at the farm and the knowledge we have gained has transformed the way we view agronomy and
our supply chain."

2 990 Ft
2 990 Ft
  db    Kosárba Kosárba
  Nura Karote * Etiópia * frissen pörkölt kávé - Natural / Száraz

Eper x Csokoládé x Vanília ízjegyek


Magasság: 1700 m

Feldolgázás: Száraz

Származás: Etiópia - Dara District - Nura Korate

Farm: Nura Korate Primary Cooperative

Fajta: etióp fajták


100% arabica kávé

Natural coffee of Organic and Fair Trade certificate of the Nura Korate. Primary Cooperative is located in the city Nora Korate, Dara district in the
area of Sidame.  The cooperative was created in 1975 and is made up of 1845 small farmers. The Café is located at an altitude of 1700 masl in an area of 1730 ha. The cooperative works with coffees with organic and fairtrade certificates.

3 290 Ft
Akció: 2 990 Ft
3 290 Ft  2 990 Ft
  db    Kosárba Kosárba
  Ojo de Agua * Nicaragua * frissen pörkölt kávé - Mosott / Washed

Cseresznye x Sárgabarack x Ananász ízjegyek


Magasság: 1400-1650 m

Fajta: Yellow Catuai

Feldolgozás: Mosott / Washed

Régió: Mozonte, Nueva Segovina

Farm: Ojo de Agua

Termelő: Katherin Herrera


100% arabica szemes kávé

The farm is located in Mozonte, Nueva Segovia, which is reaching up to one of the highest points in Nicaragua. This
region is well known for its high quality of coffee. Most of the farms are relatively small in size and family owned and
operated. The farmers and their families are hard- working and proud of producing coffee of a very high quality.
Katherin and her family are investing a great deal of effort in the farm where they are working on a daily basis, their
farm is just shy of 10 acres and the soil is sandy, rich in clay and loam. They are eager to achieve the highest
quality of their crops which are Caturra, red and yellow Catuai, Maragogype and Catimor grown under the shade of
guava, lemon, orange, avocado and oak trees.Katherin picks and processes her coffee herself and this lot was
dried on raised beds for two weeks. The long, slow drying at high altitude gives the coffee better longevity and
excellent quality in the cup.Katherin also grows a range of vegetables for the local market.Cafetos de Segovia is a
dry mill located in Ocotal, right in the middle of a few coffee areas which makes it ideal for producers to deliver the
wet parchment the same day as they harvest and process it. The business is a family business owned by a local
coffee producers family. Martha and Ana, two sisters manage the business with a whole team. It started 5 years ago
when Martha and Ana’s family realized the prices paid for coffee were really low in the region and that the quality
they could produce in their own farm was actually pretty good. They then decided to create the dry mill to add value
to their product. They have a few farms that they inherited from their dad. Like many properties in the area (north of
Nicaragua, border with Honduras) the farms story takes its root in a complex context. In 1975-1979 the Nicaraguan
revolution hit the entire country (but was even stronger at the border with Honduras) and their family emigrated to
the US for 6 years before coming back to Ocotal. Their house and part of their farms had been taken by force by the
government and only the house has been returned to them when they came back. They lost more than 100
manzanas of coffee farm. At the dry mill, they process their own coffee but also the coffee of some relatives and a
few non related producers from the area (in total 47 other producers work with Cafetos de Segovia). During the
peak, up to 300 quintales per day can be delivered at the mill. The drying capacity is of 3,000 quintales at one
specific time. A new greenhouse has been built this year and this is where they do majority of the experimental lots
or more delicate varieties. Most of the coffee is delivered as wet parchment or cherries. 80% of the lots are washed.
They usually start the drying in the patio, in the shade for 5-6 days and then in the sun. All patios are covered with
some black net so the coffee is not directly on the floor. Shade drying is really needed as the sun hits pretty hard at
this lower altitude (less than 900m). They move the naturals every 3-4 hours, pile the coffee at the hottest hours of
the day and 30 people in total work at the mill during the season.

2 990 Ft
2 990 Ft
  db    Kosárba Kosárba
  Panorama * Brazília * frissen pörkölt kávé - Pulped Natural

Kakaó x Virág x Karamell ízjegyek


Magasság: 1100 - 1250 m

Fajta: Catuaí rojo IAC – 144, Catucaí amarillo 2SL, Acaia

Feldolgozás: Pulped Natural

Régió: Cerrado Mineiro, Minas Gerais, Tapira

Farm: Panorama

Termelő: César De Camargo Galli



100% arabica szemes kávé

2 490 Ft
2 490 Ft
  db    Kosárba Kosárba

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