Filter Beans

Karagoto

Origin: Nyeri, Kenya
Producer: Cooperative
Cultivar: SL28 and SL34
Altitude: 1,800 MASL
Harvest Season: November – January
Process: Washed. Dried on raised beds
Taste Profile: Lively acidity and lots of sweetness. Aromas of tropical fruits like pineapple and mango.

In the middle of Kenya, between Mount Kenya and Aberdare, lies one of our favourite coffee growing regions called Nyeri. Karagoto, Tegu and Ngunguru form the Tekangu society. Varieties grown are both SL23 and SL34. The coffee is wet fermented and washed. We’ve paid 241% above market price ($5.93/lbs) for the high quality. Roasted light to let the inherent bean quality shine through

El Desarollo

Origin: Huila, Columbia
Producer: Assoc. of 180 small holders
Cultivar: Caturra, Colombia and Typica
Altitude: 1,400-1,1850 MASL
Harvest Season: Continuously year round
Process: Washed. Dried on raised beds
Taste profile: Round, clean and balanced. Soft mouthfeel. Heather, mandarin, fresh figs and viols linger in the aftertaste.

The association El Desarollo consists of 183 farmers, who each have their own wetmill and between one and seven hectars of land. This lot consists of coffee from 10 of these farmers. They primarily grow Caturra, Colombia and Typica varieties at an elevation of 1.400 to 1.850 masl. The coffee cherries have been hand picked in February 2015. We’ve paid 119% above the market price ($4.00/lb FOB) for the extraordinary quality of this lot. We’ve chosen a medium-light roast that accentuates the delicate balance.

Espresso Beans

Kieni Espresso

Producer: Cooperative
Cultivar: SL28 and SL34
Altitude: 1,800 MASL
Harvest Season: November – December
Process: Washed. Dried on raised beds
Taste Profile: Fully ripe black currants, full bodied, oily mouthfeel and a fruit bomb of an espresso.

The Kieni wet mill is part of the Mugaga society and managed by Charles Mwai Ihatu We’ve visited and bought from them every year since 2010. This lot is of SL28 and SL34 varieties. At the mill the coffee is depulped and fermented in two sets of tanks with an intermediate washing after approx. 10 hours. It is then washed with clean water before drying on raised beds. This year we’ve paid 214% over the market price ($4.80/lb FOB). We have roasted this version of Kieni with a different roast profile, slightly longer, bringing out the body and aromas extremely well as espresso.

Espresso 1

El Desarollo (60%)
Origin: Huila, Columbia
Producer: Assoc. of 180 small holders
Cultivar: Caturra, Colombia and Typica
Altitude: 1,400-1,1850 MASL
Harvest Season: Continuously year round
Process: Washed. Dried on raised beds
Kieni AA (40%)
Origin: Nyeri, Kenya
Producer: Cooperative
Cultivar: SL28 and SL34
Altitude: 1,800 MASL
Harvest Season: November – December
Process: Washed. Dried on raised beds

Taste Profile: Intensely aromatic espresso with floral topnotes, juicy acidity and fruity aftertaste.

Here’s our take on a completely wild, aromatic and acidic espresso. With this blend we let ourselves go a little crazy in order to create the best espresso ever. Roasted with a light espresso profile so that the flavors and acidic taste really comes into play.

About The Coffee Collective

When we launched The Coffee Collective in 2007, we wanted to form a transparent trade model that would guarantee us the best quality of produce, and guarantee the producers payment that meets that better quality. It goes without saying that producers must be paid accordingly in order to take an interest in raising standards. For that reason, it is basic in Direct Trade that we ensure that surplus charges paid for premium quality reach the producers. Ultimately, our dream is for a coffee farmer in Kenya to obtain the same status and living conditions as a wine grower in France.

When you see the Direct Trade logo on coffee bags, you will know that the following two criteria have been met: 1. The producer is paid at least 25% more than the Fair Trade price. 2. The producer is visited every year by the importer / roaster.