With this we are welcoming multiple coffee champion Ben Morrow and his team in Rotterdam at Manhattan Coffee Roasters. An incredible creamy cup that will reveal its heavy strawberry notes from the thermal schock processing when you start grinding it.
One of those outstanding profiles that you will remember for quite some time, promise!

A beautiful Ethiopian lot that Jens and his team at MOK score as a rare 90+. We are amazed on how well the anaerobic processing has ben done and added new layers of complexity and acidity while remaining its delicate floral Yirgacheffe Character.

Finally, our very first coffee from Talor and her Team in Oslo.
Terrific colourful Donuts and some of the best coffees in the scene. This washed Ethiopian is a perfect example of a high quality lot that has been roasted on point. Throudgh the washed processed soft floral notes are revealed that remind of jasmine flowers, a tea like body and a sweet red apple-like acidity.

A very rare natural processed coffee by Tim Wendelboe.
Usually you will not find any other than clear washed processed coffees in his lineup. The reason for it being that he does not want any heavy fermented notes, covering the original character and profile of that very coffee. Tatmara is one of those top notch natural processed coffees, that remains clean in its character while tropical notes are enhanced through the fermentation process. You will remember that lot for quite some time, promise!

That one clearly stood out at the cupping table. So clean, so floral, so much peach and such a nice lively yet soft acidity of lime. A perfect representation of the beloved origin Ethiopia and its unique delicate cup profile. Take a break and sit down for that cup, it is the last Ethiopian of the Season and it's such a beautiful one.

The first Costa Rican of this Winter Season. An origin that we look forward to year after year as the natural processing fits so well to it. The enhanced sweetness and body through the fermentation just works seeminglesly with the nutty character of Costa Rican Coffees. Sadly we must admit that this roast is slightly overdeveloped in our eyes and does not match our standard in cleanliness. However with a coarser grind then usual, we will extract less to avoid those roasty notes and rise the dose to compensate on the lack of body in low extraction. We clearly recommend to brew this one with our Aeropress recipe to get around those notes and make it a beautiful cup that reminds us of chocolate mousse with strawberries for the topping.
We apologise and will make sure that this does not happen again!

Wow, what a perfect representation of Brazil. It's exactly what you what want from a Catuai grown at low altitudes. A thick body with a clear sweetness of melted nougat and a bunch of roasted hazelnuts in the nose. Brazil is known for rather simple profiles and not so often to be found in the specialty coffee world, but over the past years its popularity and excitement steadily grows. How Incredibly good can a simple clean Brazilian taste? It's amazing!
Sweet, nutty, clean!

This harvest seems to be one of the best in the past years and we are truly looking forward to share more of it this season. Thanks to José and the team at Manhattan for sharing this coffee together with us.

Brazilian Coffees that are released by our close friends of La Cabra have always been among the very best out there. This one Juquinha, is another superb coffee that has joined their lineup last year. The plants grow on the hills of the Batista family who are harvesting coffee only for the fourth year after converting the soy and corn farm of their parents into a dedicated coffee project. It is beautiful to be part of their project from the early stages and with the cup quality already being so high, we are very excited for the upcoming years and harvest seasons. A very classic, full bodied Brazilian with a super high sweetness and beautiful nutty aromas.

This coffee is grown in a magnificent landscape. On the slope of a volcano at 1400m above sea level, Diego Baraona's farm has an ideal climate to grow excellent crops of the orange bourbon. While the sun constantly enhances the growth of the coffee, the cool wind lowers the temperature and protects the plants. In addition, the raised drying beds are located between two mountain peaks, which naturally create a "wind tunnel" that keeps the drying temperature consistently low, slowing down the drying process and resulting in a more even, controlled processing and balanced cup profile. Diego is the 5th generation to run the business and has 130 years of experience passed down to him. With this lot, we are pleased to introduce you to three friends of ours in Barcelona, the 'Three-Marks'. The first time we met was 6 years ago at Nomad Coffee Lab, where Marco was working as a barista. Then again during IBC, when our former barista Shimon worked at the newly opened Three Marks Bar before joining us in Hamburg. To this day they have a little chair with a sign 'Linus' in their bar and it's a must go when you're in Barcelona. Enjoy it!

Usually, we have quite some difficulties with the classic profiles of Colombian Coffees. They often tend to Peak in acidity at the beginning and immediately become flat and empty. However in this Caturra lot from Ferney Cruz we got surprised by a very sweet and long lasting red berry profile, nearly like a fresh Kenyan. Anne and Charles describe this profile like a 'Swedish summer in a cup' and we can only agree to this beautiful comparison. Full of ripe, sweet, yet acidic berries that you will find all over sweden and swedish cakes during summer and are simply delicious. Anne has won the swedish brewers cup with a Colombian Coffee 'La Virginia' that she also brought to Hamburg and made a presentation about the importance of water with her own mineral composition. Until today this was an unforgettable Colombian Coffee that stood out through its juicy profile (similar to El Prado) and has changed our perspective on water ever since.

What a banger to kick off the Kenyan Season of 2022! Full of that vibrant acidic driven profile that we can only find in the unique climate and soil of beautiful Kenya. Classic blackcurrant notes are upfront in the aroma followed by sweet ripe blackberries and a long lasting black tea finish. This Coffee is not only our first excellent Kenyan from our new partner in Brooklyn, it is also the first time that we are able to share a lot that consists by 98% of the beloved SL28. Usually you will always find several Kenyan varietals blended together while SL28 and SL34 are clearly our favourites and make the majority of each harvest. To have the opportunity to drink a close to pure SL28 is the result of the very ambitious and hard working farmers Peterson and Purity Muthathai. We are looking forward to continuously work together with them and hope you enjoy this wonderful juicy cup as much as we do!

If you feel like brewing an iced version of our Kalita recipe, freeze the 60PPM Water into Ice Cubes and add 125g of such into your server prior to start brewing. Then follow our recipe with the same settings and brewing intervals but make sure to only use half the amount of water in each pour after blooming (30g → 60g → 95g → 125g).

The Coco Natural by the Rodriguez Family in Bolivia. If this is the first time you are discovering this coffee, you are up for a treat! We have been brewing this coffee ever since Collective started working with it and enjoyed it year after year, especially as summer has arrived at that time and it is an absolute ideal coffee for a lively cold brew. Reminding us of a experimental lemonaid with a cider like acidity and tropical aromas. The coco-processing refers to the drying process where the cherries a fermenting on raised beds with a UV-Filtration foil as a shade and after that get evenly dried in a closed and temperature controlled coco dryer. Another perfect example on how much contrast there is to be found in origin and processing methods side by side with the beloved Kamwangi!

If you feel like brewing an iced version of our Kalita recipe, freeze the 60PPM Water into Ice Cubes and add 125g of such into your server prior to start brewing. Then follow our recipe with the same settings and brewing intervals but make sure to only use half the amount of water in each pour after blooming (30g → 60g → 95g → 125g).

This is a rare single farm and single producer lot from Ethiopia. Usually (just like in Kenya) it is very difficult to break old regulations, structures and contracts to be able to reach one single farmer in Ethiopia. Making us even more proud to share this lot of Kebede's farm with you. A wonderful example of a completely different expression from the same Yirgacheffe region. After we have shared the tasty Bombe lot (also natural processed Ethiopian) by the Friedhats Team in Amsterdam, we knew where to look for another one that could showcase the natural processing with such a clean and wild profile. The main difference to the Halo by CC is the processing, Kebede picks the ripe cherries from the trees and let the whole fruit ferment in the sun. After that, he pushes the seeds out of the dried fruit and lays that one again in the sun for drying. This adds a multiple layer of overripe fruits with a higher body and sweetness in the final cup profile and you can clearly taste it while remaining clean. Halo, on the other side, the seed gets pushed out of the cherry right after harvest and any remaining fruit flesh is washed off. This results in a super clean, delicate tea-like profile. Try drinking them side by side... what a contrast hey? Which one is your pick?! Or maybe both?

Another year - another harvest by Diego Bermudez in Colombia! This coffee kicked off our Subscription program last year and again strikes with incredible aromas of strawberry yoghurt with a refreshing acidity of raspberries and a long lasting sweet and clean chocolate finish. Just like we said last year, a coffee that will stick in your mind for quite some time. Diego made a wave in the coffee scene since his harvest last year and his unique approach to fermentation. Next to this very thermal schock lot you are about to brew, he released another one named after his daughter Letty Bermudez. A competition level coffee that has blown us away and definitely is one of a kind. If you are curious to brew the highly discussed masterpiece of Diego you can get some of the very limited bags in our → Shop

Another very true tōrnqvist classic from Mary and Mauricio Ortiz in El Salvador.
It express El Salvador in such a wonderful way. So clean and nutty with a sweetness of raisins and a long lasting milk chocolate finish. A Coffee that we have been serving now for over 6 years from van, to shops to here.
It is a coffee that you can enjoy in such a nice, calm and round way. It is easy to get excited about a vibrant Kenyan full of juicy acidity but to find a gem like that is very rare. So many Coffees are described as nutty and chocolaty out there but the only aroma you will find is burned roasty flavours. El Sunzita is and has always been an absolute perfect example on how a nutty and chocolaty coffee can and should taste. The result of very dedicated work by Mary, Mauricio and Joanna that we are very proud to be part of and support year after year.

How nice can it be to grind a washed Kenyan and already smell its unique character. A big load of juicy dark berries and the unmistakable Kenyan acidity in the air. When you start brewing this lot, you will notice all the gas that is still trapped in the cells, evaporating like a bubble bath. That's why we extended the blooming phase and add more water in the process. We don't want those gases in our final cup, and it is the nature of a freshly roasted Kenyan coffee to retain these gases much longer than other coffees due to its high growing altitude and unique SL varieties with a denser cell structure. You will notice within the next few days that this bubble bath will steadily decrease and the coffee opens up more and more and we can extract more and more. 'The Coffee has degassed and we have updated the grind setting in the recipe. Now we can extract a lot more with a beautiful rich yet clean profile!'

This beautiful Docha comes from Jens Crabbé's recent trip to Kenya, where he tracked down the best batches he could find among all the farms. He lets us share in the dedicated work of the Karungodo brothers and ends our Kenya season of 2022 with this absolute top lot. Sit down and enjoy, winter is just around the corner and fresh Kenyan lots are a long way off.

A completely new origin to us and also Coffee Collective – The lush mountains of Peru. Of course this one has a particular special place in our hearts as it reminds us of our former Barista, close friend and owner of the dedicated Juicy Project in Flensburg, Yoshua Sierra. When he walked into our shop, which was still heavily under construction and only drawings on the wall would give an idea of what we are up to, he was wearing a cap that said 'Magic Coffee Peru‘ and was very eager to join us!
Many of you have met Yoshua in the past years and those who haven't, should make sure to pay him a visit at Juicy Project. He has always shared stories of his home country where he was working on coffee farms to earn some money as a teenager and where his older brother is running a coffee school.
While we haven't made it there yet, we finally can share some of this special origin and the dedicated farmer Juan Francisco which Kian and Peter from CC have visited just four weeks ago. If you would like to read through their journey and see Juan and his farm of the coffee you are drinking now, you can click here and dive into the origin of that very Pacamara cup. Full or wonderful wintery aromas, with a cardamom like spice sweet chocolate and refreshing acidity of limes.

In addition to the excellent lots from Brazil, Esben and his team at La Cabra in Aarhus and Copenhagen are also very well known for their Costa Rican lots. In fact, the very first coffee we served from LC was the well-known Altos from the mountains of Costa Rica. So of course we had to place the fresh release from this harvest season on our cupping table, and this juicy SL28 really stood out. The SL28 varietal is usually found in the Kenyan lots with their distinctive black currant and red berry profiles. Since we all love these Kenyan profiles, more and more farmers have started to grow SL28 and SL34 in different origins. It is so interesting to explore and taste the clear Kenyan profiles combined with the nutty and chocolaty flavors of the actual origin with its soil and climate. Bringing these two worlds together at such an outstanding, varietal level shows the incredible achievement of Luis Jiminez and his award-winning farm, which he is now the third generation to run. Enjoy this truly superb profile of two combined coffee worlds.

Burundi and Nomad in Barcelona have been a thing since we know Jordi and his team. The one you all might remember was the one from the Gahahe washing station. And here we go with another one that we surely will see again in our lineup.
At this time of the year it is nearly impossible to find those juicy red berry aromas in a cup as it simply is the end of the Kenyan Season (where the harvest is taking place from December-January). However we luckily got some very superb lots from the mountains of Burundi at this time of the year. Full of lively acidity and a sweetness that reminds us of fresh strawberries. Make sure to brew it with our Aeropress recipe to highlight the acidity in that cup even more and for a moment throw us into the first sunny days of spring. A wonderful example on how diverse coffee can be side by side with the Catuai of the Caballeros. In case you need to show someone the bright and complex side of coffee, this Seasonal-box is a good shot for that. Enjoy!

There it is! Our first fresh crop from Brazil! An origin that is as classic as an Kenyan but in the very opposite climate, soil, altitude, varietal, processing and of course flavour profiles. Due to its lower altitude, the cherries are growing a lot faster and develop rather simple but so nice profile of heavy sweet chocolate and hazelnuts. It is an origin similar to El Salvador that carries it's beauty in the simplicity. No acidity, sweet & comfortable start into the day, yet very clear and of very high quality.

Our second Brazilian lot of the season.
This one from Silvio Roberto has a lot more sweetness then the previous one by Danilo Barbosa. Which is due to a longer processing time and a more intense fermentation of 10 days without oxygen, so called anaerobic. After which the cherries are placed on african raised beds to natural process and dry within additional 25 days. While this processing method rises in popularity among farmers, roasters and especially final consumers brewing it, finding a well done and clean lot becomes more challenging. With this one on the cupping table we are very happy to showcase you how a risky and intense processing can create a beautiful sweet profile, if such is done with experience and a controlled environment. Silvio is running the farm together with his wife and two sons. We hope you enjoy and appreciate their work as much as we do. Make sure to brew the Aero-recipe of it, it's a strawberry field!

Our last cup from Rwanda for this season.
A very delicate lot from the impressive high mountain range surrounding the Shyira washing station. Reminding us of those beautiful floral cups that are about to arrive from Ethiopia. With soft herbal notes and a peach like sweetness is this Rwandan coffee so very different from what we would expect. Usually it is a much bolder and sweeter cup top be found in Rwanda. Which makes this coffee a special one to close the harvest of '22 and showcases the impact of the origin and especially altitude to the growth of the plant and its resulting profiles. Enjoy this tea like contrast next to the first vibrant Kenyan and invite a friend who still believes that coffee tastes like 'coffee' to say that again when drinking left and right.

The very first Kenyan of the season by our good old friends from Aarhus, La Cabra. The beloved Karimikui which we featured over several years by know. While the acidity has always been medium the particularly high sweetness of this coffee is the characteristic that we are looking forward to year after year. Remembering very well those sweet and balanced black currant flatties at our bar in the warming sun of early summer. With our Aeropress recipe, you will be rising the acidity in the cup alongside an even thicker creamy mouthfeel that just works so well and tastes delicious. Kenyan coffees have been the start for so many in the specialty industry, setting a part from what we used to expect from a cup of coffee to what we do after drinking the first Kenyan. We hope you enjoy this jam like Karimikui full of plums and black currants like we do.

Ernesto Menendéz, a guy that we really want to meet in person for a quite a while now. Since many years we support him and his excellent work in farming coffee through the inspiring idealism of Joanna Alm and Drop Coffee. Remembering too well when we received his SL28 harvest for the first time next to his regular and high scoring Bourbon. If you remember the text we wrote in the previous box S-23.06 about the SL varietals, this one is a perfect example of such. The SL28 trees on Ernestos farm are more than 60 years old and still producing such wonderful complex cups. Combining the vibrant acidity of that Kenyan varietal and black currant aromas with the nutty, sweet and full bodied profile of Ernestos land, climate and experienced farming.
Another coffee that nearly everyone had several times at our van, pop-ups or shop and we look forward to brew it for many years ahead, enjoy!

And as a ideal companion to the delicate Hunute, we got one of our most favourite Kenyans that we keep brewing season after season. Kamwangi has always performed as one of the very best lots on the table. Juicy as it can be with a very high sweetness and a wonderful loud and powerful aroma of blackberries and blackcurrants. This is Kenya all the way!

Wow, such a classic ethiopian profile that just represents the superb quality of this years harvest. Sweet peaches, white florals, black tea and lemons. It is the combination of soft yet very distinctive aromas that can only be found in Ethiopian coffees. Try brewing it on ice, simply go 3 clicks coarser on the comandante to add more acidity and exchange half of the brewing water with ice cubes in the server. Follow the recipe by dosing half the amount of water in each pulse except for the bloom. Sit back, take a moment and enjoy those late summer days while they last with Worka in the cup!