- Honey sweetness & orange notes
- Buttery mouthfeel
- Very clean and elegant coffee
Variety: Mixed Heirloom, Kurume
Location: Kochere, Yirgacheffe
Soil: Fertile, red brown, loamy soil
Shade trees: Acacia, Lucinicia, Cordial Africana, Sespana
Rob Says: Back in stock again this year and it feels like it is getting better all the time.
This washed grade 1 coffee from our favourite Yirgacheffe region Kochere is a crowd pleasure. On the cupping table it gets high scores for sure, but once brewed in the cup, as espresso or filter coffee, something magical happens. Reko makes happy faces and the fan base is growing year after year.
The founder of the the washing station, Masreshu Sima, considers it his personal challenge to grow and produce the best possible Yirgacheffe coffee, and named his project Reko, which means challenge in the local Afaan Oromo language. We want to thank him big time for all the hard work and craftsmanship and hope many years may follow….
- Clean cup with great mouthfeel
- Berry and Cherry flavors
Region: Kirinyaga, nearby the holy Mount Kenya mountain
Altitude: 1640 masl
Rob Says: One of our most legendary coffees is back at Caffenation. In October 2012 our head roast Jeff Verellen became Aeropress World Champion. For the first and the only time ever the organizers of the WAC asked the participants to bring a Kenyan coffee and roast of their own choice. We brought with us the Karimikui …… and a reserve bag of Thunguri. 9 hours before the start of the competition, in the middle of the night we were testing the Thunguri in our hotel room and there and then decided to set the Karimikui aside and go to stage with the …. THUNGURI.
Finally Jeff unanimously won all 3 rounds at the WAC finals and everybody wanted a bag of this great coffee.
Since that day we kept on dreaming about this legendary Thunguri bean, but never had a chance of buying some again. Either way we could not find it or in the other case someone else bought it before we could lay our hands on it; till today.
Nevertheless buying 9 lots directly from Kenya we couldn’t withstand to start the year with the all time classic, sourced by our friends of Trabocca.
WE HOPE TO START OFFERING THIS COFFEE STARTING HALF JUNE
- Velvety mouthfeel
- Fruity notes like apple and raspberry
Producer: Rudy Garcia
Altitude: 1550 masl
Shade Trees: Chalum, Gravilea and Cipreces
Importers: Primavera Coffee Importers
For the new 2018 crop Guatemala we bought a couple of very interesting lots from Primavera Coffee Importers.
They are the greatest experts of coffees from this region and offered us this velvety soft and super clean coffee from Huehuetenango.
Mr. Pedro Garcia inherited his farm to his son Rudy Garcia, to whom he already had given half of his land by life. Rudy Garcia is 39 years old and together with his son he focuses on the cultivation of coffee.
I’ll bet my hat on it even Andy Garcia will love this coffee.
WE EXPECT THE COFFEE IN OUR WAREHOUSE BY THE END OF MAY 2018.
- Lemongrass & Orange
- Tea like flavors
- Herbal touch
Altitude: 1900 to 2100 masl
Grading: Grade 1
Varieties: Mixed Heirloom
Rob Says: Ethiopia is our all time favorite coffee country. Within Ethiopia we have several regions we source from. Yirgacheffe is mostly pick number one and Sidamo pick number two. And when one of these have a disappointing crop we tend to look what the Limu region has to offer. 2017 was strangely enough a year we didn’t buy a single lot from the Limu area. So very happy we have one back on the shelves at Caffenation now. Expect a funky combination of tea and herbal mixed with fruity and vanilla flavors. Very special indeed.
- Very sweet
Altitude: between 1900 and 2050 masl
Shade Trees: Wanza and Acacia
Selection: Grade 1
Rob Says: New Ethiopian season starts with a “BANG”. Last year we had to wait till the end of June, now we are feasting already in May. And not by accident it’s from the same region within Sidamo as last years première. The Gora Kone washing station is situated in the Arsi region, next to the Nensebo river and the village of Werka.
Here the washed coffee is dried for 10 to 12 days on drying beds on steep hill sides that are exposed to great amounts of wind.