[Free Shipping] We’ve selected three of the finest Brazilian coffee to help get you through the next 16 days of Olympic binge watching. We call it the Caffeine Kit. Get settled behind your TV and catch every minute of the worlds finest athletes do their thing. Bring on the games. Link in bio.

August 6, 2016 / no comments

[Free Shipping] We’ve selected three of the finest Brazilian coffee to help get you through the next 16 days of Olympic binge watching. We call it the Caffeine Kit. Get settled behind your TV and catch every minute of the worlds finest athletes do their thing. Bring on the games. Link in bio.

Washed & sorted. Parchment coffee rests in cool warehouses prior being hulled, polished, graded and eventually exported. Samples are taken periodically to monitor the coffees moisture content and assess how the specific lots are tasting.

June 21, 2016 / no comments

Washed & sorted. Parchment coffee rests in cool warehouses prior being hulled, polished, graded and eventually exported. Samples are taken periodically to monitor the coffees moisture content and assess how the specific lots are tasting.

Rwandan coffee producers are continually striving to innovate and improve on quality. Experimental processing & drying methods are some of the ways they are looking to differentiate in producing coffees that are some of the worlds finest. Exciting times ahead.

June 17, 2016 / no comments

Rwandan coffee producers are continually striving to innovate and improve on quality. Experimental processing & drying methods are some of the ways they are looking to differentiate in producing coffees that are some of the worlds finest. Exciting times ahead.

After pulping the coffee seeds covered in a sticky mucilage are raked & washed for hours along narrow canals. This is particularly important to separate the heavier dense coffees with the lighter lower quality ones, that continue to flow along the channels into separate tanks.

June 17, 2016 / no comments

After pulping the coffee seeds covered in a sticky mucilage are raked & washed for hours along narrow canals. This is particularly important to separate the heavier dense coffees with the lighter lower quality ones, that continue to flow along the channels into separate tanks.

After the coffees have been washed and sorted by density in tanks, they are laid out to dry whilst local women meticulously comb over them looking for any defects that could possibly reduce the quality of the coffee. This drying and sorting process takes over 20 days depending on the weather whereby even, controlled drying is critical.

June 15, 2016 / no comments

After the coffees have been washed and sorted by density in tanks, they are laid out to dry whilst local women meticulously comb over them looking for any defects that could possibly reduce the quality of the coffee. This drying and sorting process takes over 20 days depending on the weather whereby even, controlled drying is critical.