40 products
Sort by:
40 products
40 products
Origin: Panama
Tasting notes: Green Tea, Jasmine, Lemon, Apricot, Almond
Process: Washed
Varieties: Geisha
Producer: Bambito Estate, Priscilla Amar de Gonzále
Perched between 1,600 and 1,800 meters above sea level, at the foot of the Barú volcano, Bambito Estate Coffee is a family-run plantation located in the province of Chiriquí, Panama. For over a century, the Amar Gonzalez family has cultivated coffee there with passion. Today, the fourth and fifth generations carry on this legacy, guided by the Kaizen philosophy, a constant quest for improvement and respect for the land.
The farm makes a point of working sustainably, by repurposing coffee by-products and supporting the local community, including a nearby primary school.
It is in this unique place that this Geisha, cleansed of great purity, was born.
In the cup, it reveals notes of green tea, jasmine, lemon, apricot and almond. An elegant and precise coffee, reflecting family expertise and an exceptional Panamanian terroir.
Origin: Panama
Tasting notes: Granny Smith, Raspberry, Almond, White Flowers
Process: Washed
Varieties: Geisha
Producer: Lerida Estate, Maria Antonella Amoruso
This Geisha is cultivated with passion by producer Maria Antonella Amoruso, nestled between 1800 and 1900 meters above sea level in the magnificent Boquete region, Finca Lerida is one of the oldest and most prestigious coffee plantations in Panama.
This grand cru reveals a very balanced, smooth and clean cup. It is distinguished by a silky texture reminiscent of tea, enhanced by a delicate touch of citric acidity.
In the cup, its lively and floral aromatic profile opens with bright notes of Granny Smith apple and raspberry juice, harmoniously balanced by the sweetness of almond and an elegant bouquet of white flowers.
Origin : Uganda/ Colombia
Process : Washed / Co-Fermented with Yellow Fruits
Varietal : SL14/ SL28/ Castillo
Region : Guji / Huila
Notes : Peach lemonade, Iced tea, White nectarine
![GREEN – Jairo Arcila [Castillo Honey] {Filter} - Honey Co-Fermented w/ Wine yeast and Green apple - Colombia](http://kultivarcoffee.com/cdn/shop/files/People_Possession_-_GREEN.jpg?v=1788429815&width=1500)
Origin : Colombia
Process : Honey Co-Fermented w/ Wine yeast and Green apple
Varietal : Castillo
Region : Quindio
Altitude : 1400-1500m
Producer : Jairo Arcila
Notes : Apple Soda, Candy, Berries
![Essential Standards [PEACH]{Filter} - Washed - Ethiopia](http://kultivarcoffee.com/cdn/shop/files/People_Possession_-_PEACH.jpg?v=1788429863&width=1500)
Origin : Ethiopia
Process : Washed
Varietal : 74112, Local Varieties
Region : Sidama, Bensa
Altitude : 2300m
Producer : Keramo Washing Station
Notes : Peach, Jasmine, Lemon
The can is basic so the coffee doesn’t have to be.
Less visual noise, more actual flavor.
Minimal Range: 0% Design. 100% Possession.
raditional Washed, Primarily SL-28 & SL-34, with some Ruiru 11 & Batian, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Rhubarb, Gooseberry, Whitecurrant]
One of our favourite Kenyans of the 24/25 season returns in fine form, with a slightly different presentation this year - the old-school Kenya currant-tomato axis as a backbone but with a super bright, electrifying acidity and complex herbal/citrus notes.
We're tasting:
Bright & fresh aromatics - tomato leaf, orange zest and lemon verbena. In the cup it's super juicy and bright with classic Kenyan currant notes - we find whitecurrant as the prominent character alongside blackcurrant leaf, white grapefruit & a juicy gooseberry & poached rhubarb backbone. As it cools the acidity and aromatics remind us of a high energy zippy riesling.
Version 15 - 25% Burundi FW, 25% Colombia FW, 50% Brazil Nat. Medium to Heavy Roaster influence - solid milk espresso choice but great across all purposes.
3 key notes: [Milk Chocolate, Dark Fruits, Sweet]
Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year round.
We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further. We recommend discarding any you find and giving a little extra purge, they should be very infrequent; using a tupperware to hold the discard grounds instead of an open knock box can be a useful trick.
We're tasting: Creamy milk chocolate and almond butter as the dominant notes, with muscovado & dried fruits - apricot & golden raisin, alongside
gentle baking spice.
In milk: Butterscotch & saffron bun
Farm: La Dinastía
Region: San Adolfo, Huila, Colombia
Producer: Wilder Lazo
Variety: Marageisha
Process: Anaerobic Washed
Altitude: 1480-1550 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Thyme, Lemongrass, Dark fruits
Flavor: Thyme, Blackcurrant, Spice
Aftertaste: Thyme, Blackcurrant
Mouthfeel: Smooth and berry-juice like
Processing
Coffee cherries underwent a 90-hour anaerobic chilled fermentation. After pulping, the coffee is packed into blue fermentation tanks, which are constantly chilled by spring water that flows through the farm at around 16 °C. This process extends the fermentation to 90 hours without creating funkiness or heavy flavors. The coffee cherries are then washed and dried.
Showing 32/40
Next