KOBO Original Blend 250g

£9.00

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Recommended for:

  • Espresso
  • Moka pot / Stovetop
  • French press
  • Rich roast filter

A chocolatey and smooth blend of specialty coffee, roasted for a rich body with sweet fruity notes that emerges as the coffee cools.

Coffee picking
Coffee picking in Banko Chelchele at Tariku Mengeshe’s farm

66% Brazil – Sul de Minas    

FARMER/PRODUCER: Flavio ‘Fava’ Reis.
CULTIVARS: Mundo Novo & Acacia
PROCESSING: Natural – Static box fermentation*
ALTITUDE: 970 meters above sea level

 

*Static box fermentation*

Once the coffee has been mechanically harvested it is then separated using density which separates the levels of ripeness. The boia (the ripe coffee cherry) and boian (slightly over ripe) are then chosen to be put into the static drying boxes. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. Initially cold air will be blown for 12 hours to help slow the fermentation process and then gradually the air temperature will be increased to allow drying for between 7 – 10 days. There are two thermometers at different depths to ensure a safe temperature always below 40 degrees Celsius. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.

Assessing lots at Rancho Grande
Assessing lots at Rancho Grande

 

34% Ethiopia

FARMER/PRODUCER: Tariku Mengesha
VARIETIES:  74112 Ethiopian landrace
PROCESSING: Natural – Raised beds
ALTITUDE: 2010 meters above sea level
Tariku Mengesha is the solely owner and produced this natural coffee entirely on his farms, the farm is located throughout the Banko Chelchele kebele (neighbourhood) of Gedeb woreda, south of Yirgacheffe and just west of the bulgy border with the vast Oromia region. Coffee is Mengesha’s primary income, which he uses to support his family that includes 10 children (3 boys and 7 girls).
Tariku applied the basic agronomic practices and keep the field free of any weeds, grows pulse crops in his coffee field so as to maintain the fertility of the soil. Also does the pruning practices with the technical help from Technoserve and distict Agricultural experts. He process the coffee with the help of Tesfaye Roba processed this lot as a traditional Natural process, first by soaking the cherries to remove all immature, floaters, overripe and foreign matters and than drying on raised beds for 28 days.

Source: Falcon Specialty

Grind size

Whole beans, Ground for espresso machine, Ground for stovetop/moka pot, Ground for filter coffee, Ground for French press & cold brew

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