Speciality coffee from Ethiopia, roasted in Norway by Tim Wendelboe, the 2004 World Barista Champion, 2005 World Cup Tasting Champion, and multiple Nordic Roaster of the year. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In taste fruity, with hints of sweet citrus and stone fruit. Country: Ethiopia Region: Atnago, Limmu Seka Producer: Mohammed Lalo Process: Washed Altitude: 1900 m n.p.m. Variety: 74110

Speciality coffee from Kenya, roasted in Norway by Tim Wendelboe, the 2004 World Barista Champion, 2005 World Cup Tasting Champion, and multiple Nordic Roaster of the year. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Fruity, with pleasant acidity, floral aroma, and natural notes of black currant, rosehips and hibiscus. Country: Kenya Region: Nyeri Mill: Karogoto Process: Washed Altitude: 1600 - 1700 m a.s.l. Variety: SL28, SL34, Ruiru 11, Batian A classic Nyeri style coffee with loads of rose hips and floral flavours. The members of this cooperative mainly grow the traditional SL28 cultivar and in combination with the cool nights and moderate hot days in Nyeri the coffees ripen slowly which gives a very intense and sweet fruity flavour.  The coffee is hand picked by the farmers and their families. After delivering the coffee to the wet mill the good coffee cherries are separated from the inferior ones. The cherries are depulped and graded by using an old disc de-pulper that uses water and gravity to sort dense beans from less dense beans. The beans are dry fermented for about 12-16 hours over night. After fermentation the coffee is washed and graded in the morning before it gets dried on african elevated drying tables, where defect parchment coffee gets sorted out.