Specialty Coffee Origins – Cafeistas

pachamama – colombia – 250 – coffee

Xristina Kanakaki — Sat, 26 Sep 2026 07:06:41 +0000

strawberry, melon, red grape, lime region — risaralda elevation — 1450 m.a.s.l producer — josue valencia variety — pink bourbon harvest — april - june process — natural anaerobic

Located in Risaralda, at 1,450 metres above sea level, Pachamama is a family-run finca managed by the Hogar Cafe team. The name comes from the indigenous peoples of the Andean region and, according to Inca mythology, means “Mother Earth”. This reflects the farm’s mission to promote environmental awareness and encourage more sustainable practices across coffee farms and the wider coffee community.

Today, Pachamama focuses on controlled fermentation processes designed to enhance the final coffee profile. Using its own crops and facilities, the farm produces washed, honey and natural lots, each following different fermentation protocols tailored to bring out the flavour potential of every batch. For this coffee, CEO Josue Valencia experimented with a new fermentation protocol. The cherries undergo quality control and double selection before a 240-hour anaerobic fermentation in sealed barrels at 20–22°C. They are then sun-dried for around two weeks, followed by mechanical drying at 45°C for 2–4 days. Finally, the beans rest in airtight bags for at least 20 days to stabilise and develop their flavours.

Pink Bourbon is known for its sweet and complex profile, with bright citrus acidity, delicate floral notes, honey-like sweetness and tropical fruit flavours. The natural anaerobic process further enhances these characteristics, resulting in a vibrant and expressive cup. 250g roasted specialty coffee in beans or ground on demand, in a tin can with air valve.

karimikui – kenya – 250g – coffee

Xristina Kanakaki — Fri, 26 Jun 2026 11:32:06 +0000

tomato jam, cola, honey region - kirinyaga elevation - 1600 - 1700 m.a.s.l. producer - various small farmers veriaty - ruiru 11, sl28, sl34 harvest - october - december process - fully washed Karimikui Factory is owned and operated by the Rungeto Farmers Cooperative Society (FCS). The factory receives coffee from 2,591 smallholder farmers who cultivate their coffee at elevations of 1,600 to 1,700 meters above sea level. The primary varieties grown are SL28, SL34, and Ruiru 11. Farmers selectively handpick only fully ripe, red coffee cherries before delivering them to the factory. Upon arrival, the cherries are pulped and fermented for approximately 12 to 24 hours. Following fermentation, coffee is washed in clean water and soaked for 24 hours, a process that contributes to the exceptional clarity and cleanliness of the final cup. After soaking, the parchment coffee is carefully dried on traditional raised beds, allowing for slow and even drying under close supervision. Like most Kenyan coffees, Karimikui is processed using the fully washed method, reflecting Kenya's long-standing reputation for producing coffees of outstanding quality through meticulous processing and exceptional attention to detail. 250g roasted specialty coffee in beans or ground on demand, in a tic can with air valve.

kibingo – burundi – 250g – coffee

Xristina Kanakaki — Tue, 02 Jun 2026 13:40:07 +0000

peach, mulberry, caramel region — kayanza elevation — 1700 - 1900 m.a.s.l producer — various small farmers variety — red bourbon harvest — march – july process — natural Burundi has quietly become one of East Africa’s most exciting origins, known for coffees with remarkable sweetness, clarity and a delicate floral character. One example of this is Kibingo, a washing station located in Kayanza, in northern Burundi, at 1,893 meters above sea level. It works with 1,739 smallholder farmers across 18 surrounding hills. The coffee cherries are selectively handpicked, carefully sorted and slowly dried on raised beds for 3–4 weeks, allowing the coffee to develop its clean and expressive character. 250g roasted specialty coffee in beans or ground on demand, in a tin can with air valve.

miwu – uganda – 250g – coffee

Xristina Kanakaki — Wed, 31 Dec 2025 09:49:33 +0000

cherry, liquorice, caramel region - miwu village, mount elgon elevation - 1800 - 2200 m.a.s.l. producer - the coffee gardens project variety - nyasaland, sl14, sl28 harvest - may - july process - washed

the coffee gardens was founded in 2017 with a simple but powerful goal: to produce exceptional specialty coffee in an ethical, transparent, and fair way. the coffee gardens is more than just a place where coffee is processed; it is a multi-purpose project focused on improving farmers’ incomes and livelihoods, creating jobs in rural areas, promoting gender equality, protecting the environment, increasing supply-chain transparency and traceability, and providing training in good agricultural practices.

this micro-lot comes from farmers working at high elevations in the mount elgon region of eastern uganda. with volcanic soils, high altitudes, and shade trees, the area has the potential to produce world-renowned specialty coffee.

250g roasted specialty coffee in beans or ground on demand, in a tin can with air valve.

sidama bombe – ethiopia – 250g – coffee

Xristina Kanakaki — Wed, 17 Dec 2025 10:37:53 +0000

yarma, milky, honey, lime region - sidama elevation - 1950 m.a.s.l. producer - DWD variety - heirloom harvest - november - january process - natural this microlot comes from the sidama region of ethiopia and is produced by Dukale Wakayo Dakola (DWD) at his washing station in the village of Bombe. the coffee cherries are grown at an altitude of 1950 meters, where the high elevation and unique microclimate help shape a unique flavor profile. naturally processed, this ethiopian coffee is sweet and smooth, with an intensely fruity character. in the cup, you can expect notes of ripe red fruits (yarma), honey, lime, and a soft, milky texture that adds balance and roundness. after harvest, the cherries are carefully sorted and slowly dried at the local station, a process that highlights the character of the sidama terroir. 250g roasted specialty coffee in beans or ground on demand, in a tic can with air valve.

gesha l.h. Salazar – colombia – 250g – coffee

Xristina Kanakaki — Wed, 26 Nov 2025 14:34:25 +0000

white rose, melon, red apple region - armenia, quindio elevation - 1450 masl producer - luz helena salazar variety - gesha harvest - march - june process - washed luz helena grew up in armenia and has been producing coffee for the last 20 years. she owns maracay, an 8-hectare farm located at 1450 masl and for several years now she has focused on producing specialty coffee. colombia, one of the world's leading coffee-producing countries, offers diverse microclimates, high altitudes and rich volcanic soils that are ideal conditions for cultivating the gesha variety. in regions like quindio, colombian farmers began experimenting with gesha and the results were extraordinary! this coffee undergoes a washed process with a 30-hour underwater fermentation, a controlled process that balances flavor complexity and enhance sweetness. the result is a delicate flavor profile featuring notes of white rose, melon and red apple. 250g roasted specialty coffee in beans or ground on demand, in a tin can with air valve.

water decaffeinated – arabica – 500g – coffee

Xristina Kanakaki — Fri, 14 Nov 2025 15:28:23 +0000

arabica water decaffeinated coffee. caffeine has been removed naturally using water instead of chemical solvent. 500g roasted specialty coffee in beans or ground on demand,in a bag with zipper and air valve.

aracacu – brazil – 250g – coffee

Xristina Kanakaki — Fri, 14 Nov 2025 14:05:36 +0000

brazil aracacu coffee is sourced from the farm that won 1st place in the Cup of Excellence 2025 in the natural category! chocolate, cherry, apple region - quaxupe, apple elevation - 960 - 1100 m.a.s.l. producer - SMC variety - acaia harvest - may - august process - natural the team of Fazendas Caxambu & Aracacu are constantly looking to push the boundaries of innovation and sustainability in brazilian coffee production, exploring new methods to elevate both quality and environmental responsibility. this coffee is harvested by varietal, and once fully dried, the cherries are hulled and rested in wood-lined silos where they are kept in cool and dark environment. during this resting period, music is played to help "destress" the beans. a unique method aligned with the farm’s philosophy of energy flow and harmony. this meticulous processing is overseen by SMC comercial e exportadora de café, a company who work with specialty producers and export coffee from the brazil. working with 40 agronomists, SMC provides continuous training and support to smallholder farmers in its cooperative, raising overall quality.

water decaffeinated – arabica – 250g – organic coffee

Xristina Kanakaki — Tue, 14 Oct 2025 09:49:15 +0000

organic arabica water decaffeinated coffee from certified organic agriculture. caffeine has been removed naturally using water instead of chemical solvent. 250g roasted specialty coffee in beans or ground on demand,in a tin can with air valve.

blue mountain – jamaica – 250g – coffee

askafas — Mon, 06 Oct 2025 08:38:31 +0000

blackberry, dark chocolate, silky region — clydesdale estate, st. andrew, grand ridge elevation — 1.000 - 1.200 m.a.s.l. producer — clydesdale estate coffee varietal — jamaica blue mountain harvest — march - august process — fully washed one of the most precious coffees of the world. 250g roasted specialty coffee in beans or ground on demand, in a bag with zipper and air valve.