Sample Pack

Variety: SL28, SL34, Ruiru 11
Process: Washed
Altitude: 1900 m.a.s.l.
Harvested: December 2019
Taste notes: Jammy and intense with notes of blackberries, rhubarb and red gooseberries

250 or 500 grams of whole beans roasted for filter. 

This lot comes to us from the Gichathaini factory in Karatina, Nyeri. The factory, or washing station, is owned and operated by almost 900 smallholder farmers. They deliver their cherries to Gichathaini where the long term goal is to offer buyers exceptional quality and producers a premium price.
With this coffee it was love at first slurp! This classically Kenyan style are getting more and more rare while the profile is getting more floral and apple-forward. The shifting profile can definitely be delicious, but big, jammy lots like this one hits all the right spots! With juicy notes of blackberries, rhubarb and ripe red gooseberries, this coffee tastes like Swedish summer to us.

Variety: Caturra and Colombia
Processing: Washed
Altitude: 1900 m.a.s.l.
Harvested: November 2019
Taste notes:  Sweet and complex with notes of orange blossom and raspberry

250 or 500 grams of whole beans roasted for filter. 

The competition Best of Tarqui brings coffee roasters and producers together, and we’ve been a part of it four times now. We got to cup and score coffee from over 60 producers from the area and this is how we got introduced to Ferney in 2018. His coffee was our absolute favourite, and he placed third in the competition. His placement meant that he got payed a premium and that we bought this lot for over twice the market price. This year Ferney chose not to compete but to sell his coffee directly to us as we were more than happy to not only match, but raise the premium we paid for his beautiful coffee to ensure our continued relationship with Ferney.

Variety: Pink Bourbon
Processing: Washed
Altitude: 1850 m.a.s.l.
Harvested: November 2019
Taste notes:  Elegant and juicy with notes of clementine and Earl Grey

250 or 500 grams of whole beans roasted for filter. 

When the Muñoz family bought Villa Camilla in 2012, the farm was in poor condition. With dedication, hard work and the willingness to seek education they managed to turn it around. Their aim is and always has been to create a workplace that is sustainable and able to produce beautiful organic coffee for generations. At Villa Camilla the coffee is the center of everyones attention, and a lot of work has been put in to finding the perfect varietals for their specific soil. In combination with this and their dream to produce the perfect cup of coffee, the family decided to work with Pink Bourbon. We’re very happy to have been able to get to know Daniel and his family and we can’t wait for you to try their coffee.

Variety: Welisho & Kurume
Processing: Washed
Altitude: 1950 m.a.s.l.
Harvested: December 2019
Taste notes: Complex and floral with notes of peach and grape fruit

250 or 500 grams of whole beans roasted for filter. 

This lot comes from the region Nensebo in West Arsi, Ethiopia. Here the coffee is growing wild in semi-forrest, owned and operated by 389 producers that pick their cherries and bring them to the cooperative washing station Refisa. This was one of the first samples of Ethiopian coffees we got our hands on this season and we knew from first slurp that we needed to share it with you! Juicy and floral with notes of peach and grape fruit we find it outright delightful. What really caught our attention was the cup’s complexity, which is what our designers Elinor and Simon picked up, ran with and are (quite literally) mirroring in the finished design.

Variety: Yellow Catuai 
Processing: Pulped natural
Altitude: 1000 m.a.s.l.
Harvested: July 2019
Taste notes: Round with notes of dark chocolate and hazelnut

250 or 500 grams of whole beans roasted for filter. 

At the farm Primavera you’ll find hypnotising row after row of deep green, covering the estate in meticulous corridors of gorgeous coffee trees. This is where Ricardo Tavares has fulfilled his dream of producing specialty coffee. The passion and attention to detail is impressive and it shows not only in the red and yellow Catuai that comes from Ricardo and his Fazenda Primavera, but also in the community and environment that surrounds them. They were recently named one of the foremost sustainable farms in all of Brazil and in 2018 they won the Brazilian Cup of Excellence.