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Saka Coffee Discovery Box contains four different 250 g bags selected from our current range. This can be from the Bar-line, Tafuri-line or a mix of both. It’s a simple way to explore the different flavor profiles, origins and processes of our series. Ideal if you’re new to our coffees or looking for a gift.
Third Wave Water is a very easy way to create the perfect brewing water for your coffee. Every sachet has the right composition which can be added to 0 TDS water and directly optimizes the water for espresso.
This specific mineral composition is recommended for filter coffee brewers or any manual brewing method (AeroPress, Kalita, V60, Origami, etc.) providing brighter, cleaner flavors and higher acidity.
Just add one stick to 2 liters of ZeroWater, distilled or RO (Reverse Osmosis) water, shake (or stirr), and use to brew your favorite coffee. Your coffee has never tasted so good.
Kultivar Coffee Tip: You can use 1/2 of the sachet in 2 liters, this roughly gives you 70-80 ppm which is a good range for most pourover methods.
Traditional Washed, SL28/SL-34/Ruiru 11/Batian, Lightest Roaster Influence - Best for Filter/Pourover/Turbo Espresso
3 key notes: [Blackcurrant, Poached Rhubarb, Violet
Traditional Washed: Selectively picked cherries are delivered by smallholders to Gakuyu-ini Factory, where they are sorted at intake, then pulped in the afternoon with the parchment fermented overnight. The parchment is then washed with density sorting, with the top grades sent for a secondary soak in fresh water of around 16 hrs, before moving to raised beds to dry over 8 - 14 days, weather dependent.
We're tasting:
Really classic Kenyan aromatics - blackcurrant & apple cordial, some floral black tea like darjeeling. In the cup it's like hot vimto - all the purple fruits, with a hint of baking spice and pomegranate molasses, alongside lemon verbena and a floral note that reminds us of parma violets. As it cools, the acidity resolves to a really juicy malic note like poached rhubarb. Emblematic of type
Tasting notes Honey, pecan & lemongrass
Region Mae Chedi, Chiang Rai
Farm Mae Chedi
Altitude 1.300 meter
Variety Chiang Mai
Process Washed
About beans:
Traditionally, Mae Chedi was known primarily for its tea plantations, which were the main source of income for many farmers. While coffee has always been present in the region, it has always been secondary to tea. Today, with the rising demand for Thai specialty coffee, a new generation of farmers is embracing coffee cultivation with a dedication that has set the nation apart as one of the fastest-developing coffee-producing countries.
This year, we have the washed lot from Mae Chedi. One of only a few groups in Thailand to employ a Kenya-style washed, double-fermentation: all coffee is hand-picked, depulped, dry-fermented for 48 hours, wet-fermented for 8 hours, washed with mountain water, then sun-dried on raised bamboo beds. The result is a very clean coffee with typical ‘Asian’ spicy flavors, but combined with a sweetness not often found in other Asian coffees.
Tasting notes: Rose petals, apricot & strawberry jam
Region
Farm El Oasis
Altitude 2.150 meter
Variety Geisha
Process Natural
About beans:
In 2017 Fernando Bocanegra is motivated by a great friend of his to start growing coffee. This friend had great experience working in several coffee farms in different roles. Fernando thought about it a lot and finally decided to leave his profession (chef) aside and devote himself to the great world of coffee growing.
They found a farm with exceptional climate and soil conditions, where they knew they would start their new project. El Oasis farm is located at 2,150 meters above sea level in the municipality of Ortega-Tolima. For 6 years, very high quality coffees have been produced at El Oasis. Fernando is dedicated to coffee – the idea that motivated them was always to undertake something different, that would stand out above the traditional coffee production in the area.
For this natural Geisha lot the cherries and handpicked and selected to only keep the ripest ones. After picking, the cherries are floated to remove floaters and foreign matter. Once this is finished, the cherries undergo a short (12h) anaerobic fermentation in plastic tanks at a temperature of 20 – 22 degrees. Then, cherries are dried in marquesinas for 18 – 20 days at an average temperature of 27 degrees, stirring the coffee four times a day for even drying.
The result is an incredibly sweet, clean and complex cup of coffee. Expect flavours of apricot, rose petals, and straweberry jam.
Anoxic Natural, Gesha, Lightest Roaster Influence - Best for Filter. Turbo-espresso or pourover
3 key notes: [Blueberry Jam, Tropical, Lavender]
We welcome Yoiner to the offer after he took over his Aunt Marisela's Rosado plot, and with it we swiftly became fans of his work. While Colombia harvests biannually, Yoiners Gesha tends to only produce an exportable crop once a year - and this lot absolutely jumped off the table at us tasting like an old-school natty eth. We're thinking of 2018 Banko Gotiti natural as a particularly specific reference
All the berry, tropical, floral notes we expect from the concept of a natty Eth, yet distinctly also a Colo Gesha. Banger
We're tasting:
Raspberry jam aromatics alongside lavender and honeysuckle. In the cup it's straight blueberry jam, with tropical notes of soursop, papaya and ripe guava, alongside lemon zest and a hint of coriander seed, super juicy and long. As it cools the florals become more defined, and the blueberry note persists hot to cold.
Traditional Honey, Sidra, Lightest Roaster Influence - Best brewed with Filter (excellent batch brew or pourover option). Work as a great spro with rest
3 key notes: [Grape Jelly, Melon, Passionfruit Curd]
We got the opportunity to return to the esteemed Finca Maputo, who have successfully seen some podium finishes in the Taza Dorada (Best of Ecuador competition) as well as placing in the Cup of Excellence. Run by two retired Medicines San Frontières doctors (Henry is from Ecuador, his wife Verena is from Switzerland - but they met during their time working as rural doctors in Burundi, showing that coffee and the lands it grows in can facilitate connections in pretty magical ways), Maputo specialises in excellent honey processed lots, with plots growing H9, Sidra, Mejorado, and SL-28. Having released the SL-28 as an LCF exclusive, we're dropping the other lot we purchased from them - a super fun Sidra honey. Really unique flavours - all the big purple jammy notes we might expect from a funky natty, but none of the acetic acid we'd expect with the funk. Purple and clean?? Wild
We're tasting:
Big passionfruit, bubblegum and grape aromatics. In the cup it's super sweet - we're getting purple grape juice, a white sugar sweetness (together, it reminds us a little of shloer), with supporting notes of nectarine, honeydew melon, and blackcurrant, alongside lemon/lime soda. Super bright and sweet, as it cools becoming a little more textural and less acidity driven- we're finding passionfruit curd & the grape note becomes more like grape jelly. Everything about it screams like it should be funky, but it's elegant, clean and delightful
"Static Cherry" Anoxic Natural, 74112/74110 & Enat Buna Megadu [Local landrace], Lightest Roaster Influence -Best for Filter/Pourover/Turbo Espresso
AIRFREIGHT FRESH CROP
3 key notes: [Blueberry Danish, Marmalade, Floral]
Our first introduction to Hester & Dawit - and the Bette Buna project - came from this very process. Having put down a table of coffees for the Scene Better Daze collab, this lot stood head and shoulders above the rest. We've been buying from Bette Buna ever since, with this season marking our third harvest purchasing their coffee. We had the pleasure of cupping in the Bette Buna lab in a recent trip to Ethiopia, and once again this lot jumped out on the table to us.
We're firing the starting gun on the fresh crop Ethiopia - we joined forces with Skylark and Yallah to split a full airfreight pallet, facilitated by the lovely team at Falcon. A rare chance to try this style of coffee as fresh as fresh can be - at peak florality, these more process-heavy coffees can tend to tip a little more towards in-cherry flavours with the longer shipping times we'll see for ships heading round the cape of good hope.
We’re tasting:
Big blueberry, strawberry, and pineapple aromatics - in the cup we're finding blueberry danish (cooked blueberry, buttery pastry and creamy lactic notes), dried pineapple and a white chocolate sweetness, with a prominent marmalade note in the finish while hot. As it cools becoming a little more process forward - the acidity and aromatics reminding us of orange gewürztraminer wine, with coriander seed, lemon oils & a lavender + geranium florality in the finish.
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