FOLIEBIRD

£7.95£8.95

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EVOKING THE UTTER CRAZINESS OF “LA FOLIE DOUCE” A MOUNTAIN-TOP CABARET-discotheque IN VAL D’ISERE THAT IS VERY CLOSE TO OUR HEARTS – A COFFEE PERFECT FOR PARTYING THROUGH TO 2022

THIS SPECIALITY COFFEE IS GROWN AT A WHOPPING 2100M, “SUN DRIED” AND HAND-ROASTED IN STAPLEHURST (KENT) WITH A DISTINCTIVE AROMA OF FRUIT SALAD SWEETS! NOTES OF RIPE TROPICAL FRUITS, RUM AND CHOCOLATE – 3 OUT OF 5 “STRENGTH” S.C.A. SCORE 89

THIS CAN BE ENJOYED AS ESPRESSO, CAFETIERE, WITH OR WITHOUT MILK, BUT WE LOVE IT BLACK AS POUR-OVER-FILTER TO FULLY APPRECIATE ITS CRAZY FLAVOURS, NATURAL SWEET FRUITINESS BALANCED OUT WITH A LEMON ACIDITY AND SOME UNIQUE BOOZINESS

WE PACKAGE WHOLEBEAN AND GROUND COFFEE INTO GLASS MILK BOTTLES AND JAM JARS (WITH A BESPOKE ONE-WAY FRESHNESS VALVE) AND HOME-COMPOSTABLE RE-FILL POUCHES, IN OUR EFFORTS TO FIGHT AGAINST SINGLE-USE PLASTICS! WHOLEBEAN 250G / GROUND AT LEAST 227G

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Description

WE IMPORT THIS VIA FALCON COFFEE BASED IN LEWES (EAST SUSSEX) FROM The producers AT Keramo, who live high in the beautiful Bombe mountains. THEY ARE mainly outgrowers that work with Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range, which also include producers from Bombe and Shantawene.
The producers deliver their coffee to Daye Bensa Keramo washing station

Keramo cherries are processed at Keramo Washing Station. On the Shantawene site, Daye Bensa processed the #7 Cup of Excellence lot, and is investing in upgraded processing equipment, and experimenting with honey and anaerobic fermentation. The beans are very dense coffee, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which is highly unusual and reflects the higher elevations where the coffee is grown

At Daye Bensa traceability is exremely important for their micro lots. The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality. when the cherries are received they got separate by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot

Daye Bensa is a particularly “Community” oriented business delivering additional bonus payment to the farmers based on the volume they contribute to the Micro-lots and they reward consistency year in year out. This year they are also rewarding their workers at the farm for the crucial role they have during the drying process. At last they are constantly working with the school principal in the villages surrounding the farm providing school materials for the students that struggle with their basic needs such as note pads or pens

. . .

WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM

SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP

Additional information

Grind Size

Wholebean, Cafetiere, Filter/V60, Stovetop/Aeropress

GLASS JAR / BOTTLE

YES + £1, NO (HOME COMPOSTABLE REFILL POUCH)

Contact us

greg@kincoffee.co.uk
INSTAGRAM, FACEBOOK OR WHATSAPP

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