SNOWBIRD

£6.95£7.95

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A TASTE OF THE MONUTAINS! SPECIALITY COFFEE grown at 1500M AND HAND-ROASTED IN STAPLEHURST (KENT) WITH A CARAMELISED NUT AROMA, indulgent NOTES OF WHITE CHOCOLATE AND KENTISH APPLE TART – 3 OUT OF 5 “STRENGTH” S.C.A. Score 95.5

UNIQUE ANAEROBIC HONEY PROCESS. GREAT FOR ALL BREW METHODS. IT PAIRS BEAUTIFULLY WITH MILK, BUT WHEN ENJOYED AS A BLACK POUR-OVER-FILTER YOU CAN APPRECIATE ITS MORE NUANCED FLAVOURS AND IT’S ALMOND BUTTER BODY. LOTS OF LOVELY NATURAL SWEETNESS AND NUTTINESS, BALANCED BY A BRIGHT APPLE ACIDITY

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 Finca Oropendula, Honduras. The farm has been in the Chazez family since 1957 when the first coffee was planted. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. This small 6 manzana farm (4Ha) is planted with Lempira, Catuai & Bourbon. Igork, who now runs the farm for his grandfather, has been experimenting for the past few years with new processing methods as well as opening a small roastery and cafe in the local town of Santiago de Puringla to promote and sell their coffee.

The Family are part of Solcafe which is a small 80 Producer cooperative based in Cangual area of La Paz.

This honey anaerobic coffee from Igork he has been working on for the past three years to develop the consistency and profile. On the farm they pay close attention to selecting ripe cherry. After this the coffee is then transported to the wet mill which is about 30 minutes from the farm.

The coffee is then washed, floated, sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days.

. . .

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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