The Coffee Collective

Specialty coffee from Guatemala, roasted by The Coffee Collective from Denmark. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Well-balanced, with delicate acidity and fruity sweetness. You can expect the notes of pecan nuts, nougat and orange blossom. Country: Guatemala Region: Huehuetenango Producer: Edwin Martinez Process: Washed Variety: Bourbon, Caturra, Catuai Altitude: 1600 - 1900 m a.s.l. Harvest: February - April

Speciality coffee from Kenya, roasted by The Coffee Collective from Denmark. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Fresh and fruity with a great mouthfeel and juicy acidity. Expect blackberry, black currant, and gooseberry. Situated in the heart of Kenya, between Mount Kenya and the Aberdare mountain range, the land around Kieni is lushy green with deep red soil beneath. The Kieni wet mill is part of the Mugaga society and managed by Josphat Kariuki. The Coffee Collective roasters have visited and bought from them every year since 2010 and continue to be impressed with their very high quality.   Country: Kenya Region: Nyeri Producer: Josphat Muriuki Process: Washed Variety: SL28, SL34, Ruiru 11, Batian Altitude: 1818 m a.s.l.

Whole-bean specialty coffee from Yemen, roasted by The Coffee Collective from Denmark. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Full-bodied and sweet with medium acidity. Aromas of cinnamon, cocoa, dark berries, and dried fruits, with milk chocolate aftertaste. Country: Yemen Region: Western Haraz Producer: Warfair & Yemen Journey Processing: Natural Varietal: Ja'adi Altitude: 1800 - 2000 m a.s.l.

Whole-bean specialty coffee from Kenya, roasted by The Coffee Collective from Denmark. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste you can expect fresh acidity and fruity sweetness. Intense aroma of gooseberry, rhubarb, and citrus fruits, as well as light floral rose notes. Country: Kenya Region: Kirinyaga Producer: Kenneth Njeru Kaboro Processing: Washed Variety: SL 28, SL 34, Ruiru 11, Batian Altitude: 1600 - 1800 m a.s.l. Harvest: October - December