KaffeBox – November 2016 – Slöinge Kafferosteri

San Martin

Region: San Martin, Nicaragua
Producer: Gabriella Hueck/San Martin
Variety: Hybrid H3
Process: Natural
Harvest: January 2016
Elevation: 1200 MASL
Taste Profile: Tropical fruit, floral, juicy finish, well balanced

This quite unusual variety is simply called H3. It’s a hybrid between Caturra and an Ethiopian coffee. To be more specific it is the Ethiopian landrace accession “E531” (CATIE collection). San Martin is a farm in La Dalia in the Matagalpa region in Nicaragua. It is owned by Gabriella Hueck and is one of four farms that her family owns. The family has been producing sustainable, high quality coffee for more than 20 years.  This H3 variety tends to have spectacular cupping qualities even on rather low altitudes and is highly resistant to disease and coffee leaf rust. This micro lot is a very clean, well processed natural that caught me on a cupping table. It’s one of those coffees you just have to have.

Karinga PB

Region: Karinga, Kenya
Producer: Karinga/Gitwe Farmers Cooperative Society
Variety: SL28 & SL34
Process: Washed and sun dried on raised beds
Harvest: January 2016
Elevation: 1840 MASL
Taste Profile: Deep, sweet aroma. Sugar cane, plum, grapefruit

Karinga Coffee Factory is a washing station in the Kiambu County just north of Nairobi. Karinga is part of the Gitwe Farmers Cooperative Society and 650 smallholder farmers bring their ripe coffee cherries to the washing station. This lot is a PB selection witch means that only one seed grows inside every cherry (Normally it has two seeds). This is a normal mutation and the peaberries are hand selected and separated from the rest. Some say peaberries are sweeter than normal coffee but I’m not so sure about that. A good PB lot is a good PB lot and a good AA lot is a good AA lot. Simple as that. This is a really good PB lot. Clean and juicy

Slöinge Kafferosteri

Slöinge Kafferosteri was established in 2013 and the guy who runs it is myself, Daniel Eråker. The reason I started it was a long-time relationship with good quality and in later years specialty coffee. My goal is to present interesting coffees from many producing countries. An interesting coffee for me is well produced, sustainable with typical features from the origin but with a twist. I sometimes want to surprise my customers. I only roast high graded specialty coffee in a Diedrich IR-12 and most of it is direct traded. This year I started to travel to origins to improve my knowledge and to build more steady relationships with the farmers. The last trip was to Nicaragua so right now I have a strong focus on that beautiful country.
Before I joined the coffee industry I was working as a consultant in the nuclear industry. I big step you might think but for me there are many similarities. Being extremely thorough with details for example. So being an engineer has definitely made me a better coffee roaster. One guy even told me that I’m still doing the same thing. It’s just splitting atoms in a very coarser way nowadays and boiling smaller amounts of water 😉
The roastery is located on the Swedish west coast in an old hotel building from 1924. Me and my family lives in the same house and my wife has her own company working with tea and spices. We have travelled a lot, so we are just bringing what we love from the world to Sweden. Next month we are opening a small shop, a show room and a tiny brew bar.