SPECIALTY COFFEE IN CIALDE DI CARTA COMPOSTABILE BOX MIX DEGUSTAZIONE 30PZ

Specialty Coffee tasting box in 7g compostable paper pods, diameter 44mm

The box contains 30 pods, 10 pods per type of the following coffees:

RWANDA CAFE DE MAMA

characteristics

SCORE 87.75

variety: Red Bourbon

processing: washed, double fermentation 24 hours

aroma: sweet and fruity

notes: red fruit, cocoa, carob

area: Gakenke district, northern province

altitude: 1,850/1,980 mslm

Rwanda was the first country in the world to have a female government and today it is precisely women who drive the local economy. The coffee cooperatives were founded from the beginning by women and are still managed by them today. This lot of coffee is grown in the volcanic mountains of the northern province of Rwanda. The growing conditions of the plant are ideal thanks to the high altitudes, the excellent soil and a favorable climate. The project is proudly carried out by Rwandan women who manually select and care for the coffee beans during all stages of processing, which takes place with the washed method.

SUMATRA MANDHELING QUEEN KETIARA

characteristics

SCORE 85.75

processing: organic washed

aroma: citrus and caramel

notes: dark chocolate and spices

area: Padang

altitude: 1000-1500 m above sea level

The traditional processing method for the island of Sumatra is the so-called “wet hulled”, in the local language Giling Basah. This process consists of an initial fermentation of the drupes for 12-18 hours, a pulping and an initial drying of 5-6 hours. The parchment is then removed when the humidity is still between 30% and 40% and the drupes are then dried without the parchment until they reach a final humidity of 13%. This process allows for the typical bluish-green color of green coffee and a cup profile with intense body and moderate acidity.

Ketiara is a women-led cooperative founded in 2009 by 32 founding members. Today it has almost 2000 small farmers and Ibu Ramah is the president. So it is not just about coffee trading, but also about promoting value and passion to celebrate women in the coffee business.

BRAZIL FAZENDA CALIFORNIA COLD SOUL

characteristics

SCORE 86

variety: Obata

processing: cold soul pulped natural

aroma: caramel and candied orange

notes: pineapple, grape, citrus

area: Jacarezinho, Paraná

Fazenda California is located in Jacarezinho in the northeastern tip of the state of Paraná. Here the cultivation and processing of the coffee fruit is carried out by the owner Luiz Roberto Saldanha Rodrigues. The Cold Soul natural processes were developed by Luiz to give the low-altitude coffee unique and unusual characteristics never before experienced in this region. The extreme brightness, distinct fruit characteristics and complexity of this coffee are due to its unique process, in which the drupes are soaked overnight in cold water in the first stage of the fermentation process. The idea is that the cold water provides a “controlled fermentation” condition, giving the coffee a cleaner and sweeter cup than a conventional natural method. The process then ends with slow drying on African beds for 25-30 days, completing the complexity of the process.