Heres to the crazy coffee lovers who say Ull need coffee about 32 times a day. Dont worry, we feel you, which is why Koffee Kults Colombian Huila coffee beans are perfect for your strongest coffee desires.
Koffee Kult Colombia Huila Coffee is a handcrafted small batch roasted coffee. We roast our coffee with a profiling process in order to ensure that each batch is consistently the same. Koffee Kult Columbia Huila Coffee beans are packaged as whole bean coffee to make sure that they keep their freshness, in a re-sealable coffee bag.
Koffee Kult Colombia Huila Coffee meets the SCAA specialty grade coffee standards. These are from Huila Colombia, which makes some of the freshest, most delicious coffee beans in the world. Some ways you can enjoy these dark coffee beans are: iced, drip, espresso, poor over (Hario v60) Chemex, or Toddy cold brew.
ABOUT THIS COFFEE
Cupping NotesNotes of mild cherry and caramel - roasted at medium- roasted medium
Location Small producers in the department of Huila in Southern Colombia
Altitude 1000 ‰ 1900 masl
Varieties Caturra, Castillo, and Colombia with some growing Typica
Process Fully washed
Drying Sun or mechanical if necessary
Harvest Main harvest is April and August with the matica between December to February
Export May- August
This coffee comes from mostly small family owned farms in the growing region of the department of Huila, Colombia. Most producers in this region will pick and process their own coffee at their own micro-wet mills and then dry their own coffee and deliver it to factories for dry milling, sorting and packaging. The three main regions in Huila where coffee is predominantly grown include Garzon, Pitalito and Neiva.
Mount Kilimanjaro, a dormant volcano in northern Tanzania, is the highest peak in Africa at 19,330 feet. Kilimanjaro's lower slopes provide fertile soil to grow Tanzania Peaberry Coffee, and the climate provides excellent conditions for coffee trees to thrive. Grown and harvested on the slopes of Mount Kilimanjaro near the Kenyan border, this gourmet African coffee displays many of the characteristics of Kenyan coffee, though much lighter in acidity.
Peaberry beans are small, round coffee beans with a cleft in the middle; they have a richer flavor than their oval- shaped counterparts, often rendering a livelier cup with a full body and distinguished aroma. Peaberry coffee is rare; only 10% of all coffee develops with this characteristic. As a result, peaberry coffee beans must be hand-sorted from the rest.
ABOUT THIS COFFEE
Cupping Notes bright, clean and aggressively complex Roasted light-medium
Altitude 1400 to 2000 masl
Varieties Bourbon, Kents, Typica, and Blue Mountain
Once lost to the jungles of Sumatra, this gourmet coffee was rediscovered after a dramatic history of hardship. It took almost 100 years for this varietal to be rediscovered, hidden amongst the lush jungle undergrowth in the heart of Sumatra.
Since, then, these Arabica coffee beans have been replanted in the Mandheling Province of West Sumatra, which is now one of the highly recognized gourmet coffee producers in the world.
Sumatra Mandheling coffee has a syrupy body with hints of chocolate and brown sugar. It is well-known for its smooth and full bodied flavor that is both earthy and complex. Rich in history and rich in flavor, these coffee beans are legendary in the world of Sumatran coffee.
ABOUT THIS COFFEE
Cupping Notes of bakers chocolate, syrupy, clean - roasted at full medium Location Batak Region of West-Central Sumatra, Aceh Altitude 2,500 - 5,000 ft. Varieties Catimor, Typica Process Giling Basah (wet-hulled) Drying Sun Dried Harvest June - December
Most Sumatran coffees are processed in a unique way. From the point the coffee is picked and the cherry skin pulped off, the process follows the way it is done for most washed coffees produced around the world.
As with these other washed coffees, fermentation is complete when the fruit surrounding the parchment has dissolved and the fruit-free parchment rinsed off. At this point, the bean within the parchment still has very high moisture content. In almost all washed coffee origins, before the parchment is hulled, it is dried, either in the sun or in machine dryers. So herein lies the difference; in most places, the bean is dried in the parchment and the parchment is milled off the beans when they are dry not in Sumatra. In Sumatra, the bean is still very wet when the parchment is hulled. The bean comes out of the parchment quite soft, white, and spongy.
This is where the term "Wet Hulled" or "Giling Basah" comes from.
These wet, soft beans are then sun-dried. Typically, the drying conditions in Sumatra include on-and-off sessions of fierce tropical sun, interrupted regularly by torrential thunder showers. This slow, inconsistent drying is what provides the essence of a Sumatra Mandheling, both in flavor and appearance.
Geisha Coffee Beans Buenos Aires Micro Lot - Granja La Esperanza (100grams)
In 2007, Rigoberto Herrera and Luis Eduardo Herrera began researching the Geisha varietal that is grown in Panama. Having developed a fascination with exotic coffee varietals, they decided to bring these plants to Colombia and shortly thereafter the Colombian Geisha Buenos Aires was being produced on their farm, Finca Potosi, in the town of Caicedonia.
The cherry collectors are usually trained for several months to learn how to pick only the ripest cherries. The results of this hard work, research, and innovation have produced a wonderful lot of coffee. Rigoberto and Luis have clearly achieved their goals of establishing a distinctive brand for their farm and delivering a coffee with an exceptional flavor profile.
ABOUT THIS COFFEE
Cupping Notes: Sweet and balanced, notes of strawberry, watermelon and lime - roasted medium
Location Caicedonia, Valle de Cauca
Altitude 1,750 masl
Process Fully Washed
Harvest May - October
Export November- March *Roasted on order
Rigoberto and Luis meticulously manage the various micro-climates throughout the four farms to ensure optimum adaptability for the Geisha variety and exceptional cherry maturation at Cerro Azul.
The brothers have also embarrassed innovation at their wet and dry mill to reduce water and fossil fuel consumption. Beyond coffee, the brothers focus on creating gender balance in the workforce, dignified wages, and educational opportunities for workers and their children.
Mpanga has garnered high scores in the Burundi Cup of Excellence, including 1st and 3rd place in the 2014 COE. The washing station was built in 2008 under the initiative of Jean-Clement Birabereye, who manages the mill and represents the farmers through the trading company SEGEC (Societe General d'exploitation et d'exportation du Cafe). Jean-Clement boasts an incredible resume, with more than 15 years of experience in milling.
Process Natural, dried on patios in the sun, hand turned thru out the day
Harvest March - June
This coffee is shipped whole bean within 24 hours of roasting to insure the best experience in your cup.
Pour Over V60
Koffee Kult Ethiopian Harrar Coffee
What can be better than freshly roasted whole bean coffee? Ethiopia Harrar Coffee Whole Bean Coffee.
KoffeeKult has several strands of whole bean coffee,about our Ethiopian Harrar is one of a kind. With a boastful aroma and sweet berry notes, there is no better way to start off your morning than with a cup of Ethiopian Harrar.
The Harrar coffee bean is hard to come by, like a perfect, ripe, hand-picked blackberry.
Quality Harrar coffee is bold and complex in character. Ranging from tones of cinnamon, cardamom, blackberry, apricots and compote, a smokyaroma. Found in the southern Ethiopian farms at 4,500 to 6,300 feet of elevation, the Harrar coffee is an exotic, natural Arabica coffee bean. The dry processing of the Harrar coffee beans bring forward its rich red wine and dark chocolate flavors. Many coffee lovers would highly recommend Ethiopian Harrarcoffee as a post-dinner coffee.
If you're looking for a morning pick-me-up or a night cap, KoffeeKult's Ethiopian HarrarWhole Bean Coffee is perfect for you.Ethiopia is home to some of the most unique coffee beans on earth, and soon to be the most unique in your home.
Harrar coffee is a grade of 100% Arabica coffee. The coffee beans are grown at high altitudes in the Harrar region of Ethiopia. The Arabica bean may not have the most caffeine, but it is undoubtably the best in flavor. To learn more about Koffee Kultand ourartisan coffee, checkout what our coffee connoisseurs have to say.
For your convenience,KoffeeKult offers asubscription that will atomically send your next bag of Ethiopian Harrar coffee within 15, 30 or 45 days. Never wake up to an empty pot of coffee again!
ABOUT THIS COFFEE
Cupping Notes Notes of strawberry, peach and blueberry - roasted medium
Location Djimma Region
Altitude 1,880-2,180 meters
Varieties Heirloom varieties selected for quality and resilience
Drying Sun-dried on raised beds
The GERA Estate occupies the highland areas at an altitude of 1880-2180m, which are excellent conditions for arabica coffee growing.
No chemical fertilizers or insecticides are being used. The production system is based on principles of sustainability for the farming environment and improving the living and working conditions of the employees.
All coffees on the GERA estate are shade grown and protected from pollution by enriching the soil with nitrogen-producing plants and natural fertilizer. For the employees the estate provides housing, education for children, clean drinking water, electricity, health care, recreational facilities and more, all free of charge.