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Kávékínálat

Főkategória >Kávékínálat

https://www.teesz.hu/frissesseggarancia

 

Kávéinkra frissesség garanciát vállalunk, azaz kizárólag maximum 1 hónapon belüli frissen pörkölt kávét szállítunk vásárlóinknak.

 

Azok a kávék melyek pörkölési ideje 1 hónapon túlra nyúlik -20% kedvezményes áron vásárolhatóak meg kizárólag üzletünkben a készlet erejéig.

 

Kávéink szavatossági ideje 12 hónap.


Sorrend:

ÚJ
ÚJ
  "A" Kávéválogatás: Lucas Ferreira * Montana * La Esperanza - 3 x 100 g

Home Officeban otthonról dolgozó vásárlóinknak szeretnék kedveskedni, azzal a lehetőséggel, hogy most kedvezményes áron kóstolhatják meg éppen aktuális kávéink kínálatát.

 

"A" csomagban az alábbi világos pörkölésű kávék vannak 100 g-onként csomagolva:

 

https://www.teesz.hu/Lucas-Ferreira-Balbino-Brazilia-frissen-porkolt-ka

https://www.teesz.hu/La-Esperanza-Guatemala-frissen-porkolt-kave-Mosott

https://www.teesz.hu/Montana-Kolumbia-frissen-porkolt-kave

 

Jó kávézást kívánunk!

3 290 Ft
3 290 Ft
  db    Kosárba Kosárba
ÚJ
ÚJ
  "B" kávéválogatás: Lucas Ferreira * Sidney Portilho * La Esperanza - 3 x 100 g

Home Officeban otthonról dolgozó vásárlóinknak szeretnék kedveskedni, azzal a lehetőséggel, hogy most kedvezményes áron kóstolhatják meg éppen aktuális kávéink kínálatát.

 

"B" csomagban az alábbi kávék vannak 100 g-onként csomagolva:

 

https://www.teesz.hu/Lucas-Ferreira-Balbino-Brazilia-frissen-porkolt-ka

https://www.teesz.hu/Sidney-Portilho-Brazilia-frissen-porkolt-kave-ANER

https://www.teesz.hu/La-Esperanza-Guatemala-frissen-porkolt-kave-Mosott

 

Jó kávézást kívánunk!

3 290 Ft
3 290 Ft
  db    Kosárba Kosárba
ÚJ
ÚJ
Bombe * Etiópia

Sárgabarack x bergamott x fekete tea ízjegyek

 

Magasság: 2000 - 2400 m

Fajta: Heirloom

Feldolgozás: Mosott / Washed

Régió: Shantawene, Bombe and Keramo

Farm: Bombe

 

100% arabica szemes kávé

This coffee is Named after the Bombe Mountains which is where most of the out-growers grow and deliver this
coffee. The process for this coffee was developed after Kenean who is the son of Asefa Dukamo owner-manager of
Daye Bensa visited Guatemala with roaster partner David Bueller of Greenway Coffee and was impressed with the
processing protocols at La Esperanza Antigua by Josue Morales from Los Volcanes Coffee. Josue called Daye
Bensa’s Quality manager and explained his washing and dry fermentation technique and this coffee is the result of
that collaboration. Processed by a variation on the traditional washed process (fruit removed from the beans before
drying) that adds no water to the tank during fermentation, hence a “dry” fermentation. The dry fermentation involves
letting the coffees rest in climate-controlled fermentation tanks post-de-mucilaging (this is where the seed is
removed from the skin and pulp of the fruit). The coffee rests warm and dry while fermentation kickstarts faster than
normal in the warm air environment, activating esters during fermentation, resulting in a hearty, complex, and
apparent red fruit flavor while still being washed of its pulp. This process uses a LOT less water and has helped the
environmental sustainability in its production. Starting 2017/2018 harvest, producers from the Shantawene, Bombe
, and Keramo communities delivered their very best cherries to the Bombe site, where they were separated into
specific fermentation tanks and drying locations. The layout and good management of Bombe washing station
allow for special processing techniques, such as shaded fermentation tanks and washing channels as well as
mesh shaded drying tables, to be used with the coffees. The wet mill is well-organized and run by a team including
member Atkilt Dejene, a female agronomist who has also worked with the award-winning Gesha Village project,
among others such as processing specialist, Eyasu Bekele, whom we worked with for the Reko Koba project
several years running. The volume capacity at Bombe washing station is at max 2.5 million kgs of cherries, but for
the past couple of years, this site has maintained a strict dedication to producing outstanding quality above quantity.

3 290 Ft
3 290 Ft
  db    Kosárba Kosárba
ÚJ
ÚJ
Elvis Tineo Rafael * Peru

Áfonya x Mogyoró x Csokoládé ízjegyek

 

Magasság: 1700 m

Fajta: Catuaí

Feldolgozás: Natural

Régió: El Diamante area of Jaen

Termelő: Elvis Tineo Rafael

  

100% arabica szemes kávé

 

Elvis Reinerio Tineo Rafael is a second-generation coffee producer who owns land in the El Diamante area of Jaen.
Elvis himself owns 3 hectares of land, which is planted with bourbon, caturra, and catuai and sits at an altitude of
1600 to 1900masl. Elvis and his family work the land together, coordinating their picking, processing, and drying, and
sharing their facilities. Over the last few years, Elvis has been investing in improving the quality of his coffee,
improving the quality of picking, and experimenting with pre-fermentation and different fermentation methods. Elvis
has participated in the Cup of Excellence competition two years in a row, in 2018 he finished 7th place, and in 2019
in the top 30. This coffee is a single catuai variety, which was picked, washed, and floated before being dried under
shade for 30 days. El DiamanteEl Diamante is one of the closest coffee-producing areas to the city of Jaen and
therefore has a huge cooperative presence, at least in the lower elevations. We work with a couple of coffee-producing families in El Diamante, who have farms from 1600 to 2000masl. The main varieties grown in the medium
altitudes are catuai and castillo, and at higher altitudes, it is all bourbon, caturra, and typica. El Diamante is one of the
few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region. Not
only that but there are also many water sources that supply much of the water to the city. This thriving natural
environment creates a beautiful setting to grow coffee but also contributes to the richness and stability of the soils
in the area. The cup profile of the coffees in this area is very distinct, with a heavily fruited cup and a pronounced
acidity. Peru Overview: We have been working in Northern Peru for several years, buying specialty coffee from
cooperatives and associations with whom we have built lasting relationships. Whilst a lot of the arrival quality we
have seen in previous seasons has been good, we have struggled to impact upon that quality or make
improvements in the supply chain as we would like. More importantly, the premiums we had been paying for quality
rarely make it directly back to producers, something we have had very little control over in previous years. In Peru,
like some other origins, coffee farmers are sensitive to market changes and often lack basic training and the
incentive to produce higher qualities of coffee, as premiums often don’t materialize. For these reasons we decided
we needed to change the way we buy coffee in Peru and work directly with producers, allowing us to control and
improve upon the existing quality and have full financial traceability. Ensuring these two factors would help us to pay
higher prices for the coffees and to make sure that producers received a fair price for the coffee they delivered us,
above the market price. In order to do this, we set up a warehouse in Jaen and started to buy parchment directly
from producers. The Cajamarca region holds a lot of potential for quality coffee, with ideal growing conditions and
great varieties, but the quality is often lost in picking, processing, and drying, with producers lacking infrastructure and
knowledge. The most vulnerable producers are those that are unassociated – those who aren’t members of a
cooperative, association, or organization – and they represent 75% of producers in Northern Peru. These producers
don’t have access to training sessions or premiums for quality or certifications, and their income is totally dependent
on the market price. Often, local aggregators – a buyer who lives in the same area – will come to the farm or house
of a producer and buy their coffee for cash before selling it on; in some cases, directly to an exporter or more often
to other traders and middlemen. This results in the producer being paid very little for their coffee and a lot of quality
coffee is lost. This shift in approach to sourcing will allow us to forge long-term relationships directly with farmers,
improve the coffee quality we can offer from these areas, and increase producer household income through access
to quality premiums.

2 690 Ft
2 690 Ft
  db    Kosárba Kosárba
La Esperanza * Guatemala

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."

3 290 Ft
3 290 Ft
  db    Kosárba Kosárba
ÚJ
ÚJ
Lucas Ferreira * Brazília

Gyümölcsök x Citrom x Karamell ízjegyek

 

Magasság: 1150 m

Fajta: Catuaí

Feldolgozás: Natural

Régió: Matas Minas

Termelő: Lucas Ferreira Balbino

  

100% arabica szemes kávé

With more than 100 years of history and tradition that is passed down from father to son. I am the 5th generation continuing with much love and
dedication to this tradition so important for our family. 
Our property is located on the Boa Vista stream in the rural area of Manhuaçu in the Minas Gerais region.
The harvesting of mature grains between 900 and 1150 meters of altitude, with the preservation of our springs and the preservation of the forests,
enabled the varieties catuaí, catucaí, to produce high-quality drinks with nuances of aroma and rich flavors.

2 690 Ft
2 690 Ft
  db    Kosárba Kosárba
Montana * Kolumbia

Vanília x Virág ízjegyek

 

Magasság: 1820 - 1920 m

Fajta: Caturra and Colombia Amarillo Variety

Feldolgozás: Mosott 

Régió: Pan de Azúcar Vereda, Municipality of Neira, Caldas

Farm: Finca Balcón de la Montaña

Termelő: Duque Vásquez család

3 290 Ft
3 290 Ft
  db    Kosárba Kosárba
-9%
-9%
Ojo de Agua * Nicaragua

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.

3 290 Ft
Akció: 2 990 Ft
3 290 Ft  2 990 Ft
  db    Kosárba Kosárba
Sidney Portilho * Brazilía - anaerob fementáció

Áfonya x Csokoládé x Gyümölcsök ízjegyek

 

Magasság: 1100 m

Fajta: Red Catuaí

Feldolgozás: Anaerobic Fermentation

Régió: Matas de Minas

Termelő: Sidney Portilho

 

 

100% arabica szemes kávé

Our coffees were harvested separately in very homogeneous maturing batches. 

All of them are catuaí, fermented for 9 days in tanks (anaerobic fermentation), dried naturally, without removing the peel, on average for 50 days. During the nights they were covered and during the day they received the sunlight. 

 

The coffee was handled by hand from the beginning to the end of the process on our small property.

 

The more time-consuming drying highlights more fruity notes in the coffee and the whole process was thought and carried out for this purpose.

Therefore, they are exclusive coffees with characteristics specific to our region.

3 290 Ft
3 290 Ft
  db    Kosárba Kosárba

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