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Frissen pörkölt specialty kávéinkat ingyenes csomagpontra szállítással kínáljuk - megrendeléskor csak válassza a "Csomagpontra szállítás - kávé rendelés esetén ingyenesen" opciót és mi ingyen szállítjuk Önnek a csomagot.


Sorrend:

-12%
ÚJ
-12%
ÚJ
Bialetti Brikka + 250/500 g frissen pörkölt kávé csomag

19 999 Ft
Akció: 17 590 Ft
Raktárkészlet:  NINCS
19 999 Ft  17 590 Ft
Nincs raktáron
El Amparo * Nicaragua * frissen pörkölt kávé 500 g

Nicaraguai kávénk az El Amparo (magyarul „védelem”) farmról származik. A félreeső ültetvény Ivana del Carmen munkájának eredményeképpen a vadon élő állatok, mint például a Mombacho Coffee csomagolásunkon megjelenő színpompás motmot madár; és a helyi növényi fauna mini-paradicsoma. A farm minőség iránti elkötelezettségét kiválóan példázza az a tény, hogy teljes éves termésének 95+ százaléka speciality minősítésű.

Ebben a tengerszint feletti 1250 méteres idilli környezetben termett speciality minősítésű caturra fajtájú kávénk. A kizárólag érett és válogatott kávészemeket a farm saját nedves feldolgozójában 12-24 órán át fermentált, majd ez követően az Ocotalban található szárítóüzemben afrikai emelt ágyakon szárított meg.

Nicaraguai El Amparo kávénkat világosra pörkölve kínáljuk fogyasztóinknak kidomborítva a kávészemekben található enyhe gyümölcsösség mögött feltörő csokoládés - mogyorós nápolyira emlékeztető ízvilágát.

 

Farm:

Finca El Amparo

Fajta:

100% Caturra Arabica

Feldolgozás:

Nedves feldolgozás, emeltágyas szárítás

Magasság

1,250 m felett

Tulajdonos:

Ivania del Carmen

Város:

Balsamo Centro, San Juan de Río Coco

Régió:

Madiz

Ország:

Nicaragua

Farm területe:

18.5 hectares

Kávé terület:

18.5 hectares

 

1 800 Ft
Akció: 2 300 Ft
1 800 Ft  2 300 Ft
  db    Kosárba Kosárba
-24%
-24%
  Janson Geisha * Panama * frissen pörkölt geisha kávé 100 g

Vendéglátós HORECA árakért kérjük keressen minket az info@coop.coffee e-mail címen, vagy a 06.70.246.3753 telefonszámon. www.coop.coffee

 

A budapesti WOC (World of Coffee) kiállításon barátkoztunk össze a panamai Janson Geisha kávé farm tulajdonosaival és zöldkávéjukat most óvatosan, megkímélve frissen pörköltük világos színárnyalatúra, hogy a geisha kávékra jellemző egyedülállóan vibráló és üde ízjegyeket előcsalogathassuk belőle.

 

A Janson Geisha 3 különböző területen termett geisha kávéja is a legjobb 10 geisha kávé közé került Panamában 2018-ban.

http://www.jansoncoffeefarm.com/

 

Panamában termesztik a világ legdrágább és a legmegbecsültebb kávéját a geishát, ami egy arabika variáns. Intenzív, semmi más termőterülettel össze nem téveszthető zamatos gyümölcsös íze egyedülálló a világon, nem véletlenül lett a kávé versenyek sztárja és szinte csak vele lehet nyerni.

A panamai gesihából nemcsak szakértőknek, hanem elnököknek, diplomatáknak és a kizárólag a világ legjobb szállodáinak szállítanak.

A panamai Geisha kávé annyira különleges, hogy ára tízezer forint felett kezdődik, de idei évben minden csúcsot megdöntve fél kilógramm zöldkávéért 601 USD = 162e Ft-ot adtak, ami kilónként 324e Ft.

4 990 Ft
Akció: 3 790 Ft
4 990 Ft  3 790 Ft
  db    Kosárba Kosárba
ÚJ
ÚJ
Kaganda 87,25 p * Kenya * frissen pörkölt kávé 250 g

KAGANDA


Magasság: 1800 m

Feldolgázás: Nedves/Washed

Termőterület: Muranga County

Szüret: 2018 szeptember - 2019 január

Szállítás Európába 2019 március - április

Fajta: SL28 és SL34

Termelő: Kaganda Farmers Cooperative Society

 

Cup Score 87.25 pont

Cup profil: paradicsom, citrom és kardamom édes vajas testtel

Kaganda Coffee Factory is located in Central Province, Muranga County in Murarandia location
of Kiharu Division near Muranga town. It was established in 1970 and rests on a 5 acre piece of
land serving Gathiru, Gathaithi, Gathambara, Gatuongo and Kagaa villages. Currently it is
affiliated to Kaganda Farmers Co-operative Society. Its membership currently stands at 1050.
The most unique aspect of this factory is that it’s situated in a valley within Tea growing area.

 

After harvesting all the coffee is delivered to the factory and undergoes the wet processing
method. Water is pumped using a Diesel engine from Dam reservoir to the reservoir tanks for
pulping and recycling. After pulping the coffee is stored overnight, washed, soaked and spread
on the drying tables. The parchment is then frequently turned on the drying tables, sorted and
stored awaiting delivery to the dry mill.

 

3 300 Ft
3 300 Ft
  db    Kosárba Kosárba
-13%
-13%
Las Lajas * Costa Rica * frissen pörkölt kávé 250 g

Origin: Los Angeles, Sabanilla de Alajuela, Poás, Central Valley, Costa Rica
Wet/dry mill: Las Lajas, located in Los Angeles, Barrio Calle Lajas. Managed by Francisca Cubillo Sálas.
Farm; lot ID: Las Lajas (Plantations: El Guachipelín, La Mirella, La Julia, Calle Liles, Calle Lajas, Sabana
Redonda, El Chilamate, Cumbres del Poás); CR2339
Producer: Oscar Chacón Solano

 

Zöld nyerskávénkat a világszerte méltán elismert Per Nordby svéd kávépörkölő mester barátunk közvetlenül a termőterületre utazva a legjobb termések közül helyben cuppingolva szerzi be. Most az a megtiszteltetés ért minket, hogy velünk is megosztotta a Costa Ricaból származó Las Lajas nagyszerű nyerskávét, amit büszkén pörkölünk saját elképzeléseink szerint világos pörkölési fokra, hogy a termőterületi ízek teljes valójukban bontakozhassanak ki a kávéscsészékben. www.kafferaven.se


Story
Las Lajas is the first coffee farm of its micro-region and was established in 1948 by Oscar’s
grandfather. Since then, it has been managed within the family and over time the family has both
maintained the established coffee traditions, but have also evolved and developed the farm’s
infrastructure, such as adding micro-milling equipment, experimenting with planting different
varieties, and using a variety of processing techniques.


When Oscar started working with the family’s coffee production, he noticed but did not understand
why their coffees tasted differently to the “conventional” ones usually exported from Costa Rica.
Over time, as he learned more about ‘specialty coffee preparation’—the impacts of variety selection,
processing techniques, and altitude differences—he began to more intentionally move Las Lajas’
production toward specialty quality. In particular, he saw an opportunity to provide the market with
high quality natural processed coffee from an origin that traditionally produces washed coffees. This
point of difference provides many Costa Rican coffee families find a niche within the specialty coffee
sector without having to invest a huge amount of money in new equipment.
The main challenge to working with specialty coffee is finding the sweet spot between making
coffees that many different people like with a small amount of land. This means always striving for
quality improvement and innovation. In Las Lajas’ case, they offer nine different processing
techniques.


Biggest challenge during the harvest
According to Oscar, the biggest challenge that all the world's producers face today is climate change.
This year during dry season they an abnormal amount of rain. This complicated the operations at the
processing facility. Another big problem this year was a low volume harvest.
To meet these challenges, the team re-worked the processing planning. For example, normally at the
harvest’s peak, they produce a lot of natural or honey processes. This year, they focused on only
washed and semi-washed during peak-harvest.


Changes to the farm and new innovations
At the farm, the focus was on balancing the soil. The family used a high concentration of organic
material to lower the high acidity of the soil. They are also improving the amount of shade through
the planting of more than 1000 new shade trees. The family is also planting new varieties of coffee
that come from high quality and disease resistant strains.
At the mill, the family is restructuring in order to reduce the use of water and have less overall
impact on the environment. The family is committed to quality and innovation without neglecting the
environment. They believe that good coffee is not only measured in taste, but also by its impact on
the environment and community.


Views on the industry
If Oscar could change one thing about the industry, he would ensure that the family’s coffee, which
requires a high-level of skill and resources, is priced completely untethered to pricing established by
the New York Stock Exchange.

 

Farmról:

Terület: 36 hektár
Magasság: 1300-1700 méter
Fajták: Villa Sarchí, Caturra, Catuaí, Bourbón, SL28, Sarchimor, Obatá, Milenio, Villlobos
Árnyék: Poro, guamo, musaseas
Szüreti időszak: novembertől február végéig
Talaj: Andiszol, vulkanikus eredetű


Feldolgozás:
Type: semi-washed caturra/catuai
Drying time: 7-15 days, or until the coffee reaches 11%
Post-harvest process:. Measuring of cherries’ quantity and quality through brix grading and sorting of
over-ripes, under-ripes and broca damaged. This information is recorded both for planning next
year’s harvest and in order to choose the current processing techniques. Another big factor for
processing choice is climate conditions. After the processing is chosen, coffee is floated, pulped, and
dried on raised African beds.

3 800 Ft
Akció: 3 300 Ft
3 800 Ft  3 300 Ft
  db    Kosárba Kosárba
Sao Sebastiao * Brazília * frissen pörkölt kávé 500 g

Ország: Brazília
Régió/Magasság: Sul de Minas (Southern Minas Gerais) / 1,250 – 1,300 m.
Farm: Sítio São Sebastião
Termelő: Antonio Valter de Carvalho
Fajta: 100% Arabica, Mundo Novo
Feldolgozás: Natural
Talaj: Vörös agyag
Minősítés: Specialty Microlot - Screen 16/18

 

Origin: Sebastião Afonso da Silva

Sebastião Afonso da Silva

Sítio São Sebastião belongs to Sebastião Afonso da Silva, who administers other properties together with his family. The farmer grew up around rice production. His interest for coffee arose 20 years ago, when Mr. Silva saw in coffee an opportunity to increase his income. His determination paid off, and from that 1 hectare that was set aside for coffee arose the family’s source of income and the passion of the farmer.

The farm is located in the city of Cristina, in the south of Minas Gerais, a region that has stood out in the world of coffee and now has the Mantiqueira de Minas Indication of Origin seal from Aprocam (Mantiqueira de Minas Producer Association), which guarantees the origin of the coffee. The Sítio São Sebastião crops are located in a privileged area where the climactic conditions, fertile soil and elevation form a favorable environment for coffee growing. All of this together with dedication and hard work brought very satisfying results to the family. Together they have achieved:

2009:

1st place – Ernesto Illy Quality Award for Espresso Coffee

2014:

2nd place – Cocarive (Carmo de Minas Cooperative) Quality Contest

1st place – Mantiqueira de Minas Coffee Quality Contest

2015:

1st place – Cup of Excellence - Brazil Naturals 2015

5th place – Cocarive Specialty Coffee Contest – Natural Category

9th place – Cocarive Specialty Coffee Contest – Pulped Natural Category

6th place – 2nd Mantiqueira de Minas Contest – Natural Category

3rd place – 2nd Mantiqueira de Minas Contest – Pulped Natural Category

Coffee processing system

The farm is committed to sustainable coffee production through good agricultural practices and preservation of natural resources.The harvest is done manually and only the ripest beans are picked, which requires several trips through the fields until the harvest is completed. The coffee is taken to the processing center, where it is washed and spread on patios. Drying is done in the sun and later finished in dryers, guaranteeing homogenous dryness, preserving the quality. The coffee is stored at Cocarive (Carmo de Minas Cooperative), which supports its members at all stages of the production process, including with commercialization, where it has a department entirely dedicated to high-scoring lot

2 290 Ft
2 290 Ft
  db    Kosárba Kosárba
Sumava * Costa Rica * frissen pörkölt kávé 250 g

 

This coffee comes from a farm that's actually two farms, but the two farms exist as one farm. However they do produce coffee independently, though. Exciting, huh?

Overall the farm is called Finca Sumava de Lourdes, and it's located in Lourdes de Naranjo in the western valley of Costa Rica at an altitude of between 1,670 and 1,790 metres above sea level.

The overall farm is made up of two farms called Finca Monte Llano Bonito, which has nine plots of land, and Finca Monte Lourdes, which has six plots of land. This coffee comes from Finca Monte Llano Bonito. Keeping up? Here's a picture that might help...

 

There are ten permanent workers who live on the farm in a custom built workers' camp. All of them receive accommodation as part of their employment.

Finca Sumava de Lourdes adheres to strict agronomic practices and ensures the minimum use of herbicides and pesticides. The farmers use MMs (Mountain Microorganisms) and minerals from natural origins as much as they can.

It's a farm where the owners enjoy growing many different varietals. If you wandered around the farm, you'd see Pacamara, Mokka, H3, SL28, Geisha, Caturra and Villa Sarchi all growing. Francisco loves to experiment with different varietals to see how they react to the land, and it's thanks to that desire and drive that amazing projects like the Exclusive Coffees 50lb Elite Programme exist.

In the cup you get lots of sweetness - like a teaspoon of golden sugar has been poured in there. A delicate peach adds complexity before it finishes on chocolate lime sweets.

  • Country: Costa Rica
  • Region: Western Valley
  • Location: Lourdes de Naranjo
  • Farm: Finca Sumava de Lourdes
  • Sub farms: Finca Monte Llano Bonito and Finca Monte Lourdes
  • Producer: Francisco Mena
  • Altitude: 1,670–1,790 m.a.s.l.
  • Processing method: Yellow Honey
  • Varietal: Villa Sarchi
3 300 Ft
Raktárkészlet:  VAN
3 300 Ft
  db    Kosárba Kosárba

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