• S-22.08
  • S-22.07
  • S-22.06
  • S-22.05
  • S-22.04
  • S-22.03
  • S-22.02
  • S-22.01
  • S-21.12
  • S-21.11
  • S-21.10
  • S-21.09
  • S-21.08

A curated
coffee selection.

Subscribe

With this unique coffee subscription, we want to continue what we have started in 2014. Ever since kicking off with our coffee-van on a small market, we want to share our excitement for transparency and quality in a modern world of coffee. 

Every single cup we source and brew through selected award winning micro roasters is one that we fully stand behind.
We carefully and critically look into approaches of our roasters and especially their sourcing. We want to make sure that we never get back to an industrial world of coffee where nature and humans are mistreated by the strive for pure business. Therefore you will never find blends or espresso roast in our selection. We always look out for the very best lots we can find, crisp clean, seasonal and diverse, to open up some eyes and make sure you never again say that coffee just tastes like coffee.

After we have lost our beloved shop during the pandemic times we want to keep tōrnqvist alive by continuing our journey through this virtual space and brew some damn nice cups with you.

By becoming part of our Seasonal Subscription you will receive some of the most incredible coffees out there every single month, straight to your door. 12 Months, 24 Coffees rapped in a beautiful Packaging by our Art Director Philipp Mooren and accompanied by a rare series of printed Artworks by Vincent Schwenk.

To make sure you don’t loose time and precious grams on setting up your equipment, we will nail those brewing recipes already for you. Dialling in every lot with our experience, outmost precision and quality to guarantee some prefect cups every single day from now on.

It is our strong believe for a new chapter in coffee that drives us year after year and we are looking forward to share this new routine with you. 


Linus and the team.

S-21.08

A

Coffee Collective
Kiangoi

Index

Profile Rhubarb, Raspberry, Rooibos Tea
Producers Kenneth Njeru
Orgin Kirinyaga, Kenya
Altitude 1800m
Varietals SL 28, SL 34, Batian
Processing Washed
Harvested December 2020
Roaster The Coffee Collective
Roast Date 9th July

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16g
Grind Setting 23 Clicks
Water 250g
Water TDS 75 PPM
Mineral Dosing 0.2g / 1L of distilled water
Water Temperature 95c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 19%

Description

This is probably one of the very best Kenyan of this season.
We've tried it when visiting The CC Roastery and are blown away. Drinking a cup that taste just like a pure Rhubarb juice with a clean Raspberry sweetness and a fine floral finish of Rooibos Tea.

B

Manhattan Coffee Roasters
Diego Bermudez

Index

Profile Strawberry, Cream, Chocolate
Producers Diego Bermudez
Orgin El Tambo, Cauca, Colombia
Altitude 1800m
Varietals Castillo
Processing Thermal Schock, Anaerobic
Harvested March 2021
Roaster Manhattan Coffee Roasters
Roast Date 7th July

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 19 Clicks
Water 250ml
Water TDS 75PPM
Mineral Dosing 0.2g / 1L distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.25min
Extraction Yield 20.3%

Description

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!

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-21.09

A

La Cabra
Kilimanjaro

Index

Profile Brown Sugar, Almond, Orange Zest
Producer Aida Batlle
Origin Santa Ana Volcano, El Salvador
Altitude 1700m
Varietals SL28, SL34, Bourbon
Processing Washed
Harvested March 2021
Roaster La Cabra
Roast Date 23rd August

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 22 Clicks
Water 250g
Water TDS 75 PPM
Mineral Dosing 0.2g / 1L of distilled water
Water Temperature 95c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.15min
Extraction Yield 19.5%

Description

A beautiful and rare combination of the vibrant African varietals and Central American climate and soil of El Salvador. Resulting in a unique cup that is well structured with a creamy chocolate body, nutty aromas and Orange like acidity. Produced by the first female cup of excellent winner in El Salvador Aida Batlle.

B

Mok
Biloya

Index

Profile Cream, Red Berries, White Florals
Producers Biloya washing station
Origin Kochere, Yirgacheffe, Ethiopia
Altitude 1720m
Varietals JARC
Processing Anaerobic
Harvested January 2021
Roaster MOK
Roast Date 25th August

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 22 Clicks
Water 250g
Water TDS 75 PPM
Mineral Dosing 0.2g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.15min
Extraction Yield 18.2%

Description

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.

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-21.10

A

Koppi
Diima Bensa

Index

Profile Apricot Juice , Black Tea, Lime Zest
Producer 667 Smallholder Farmer
Origin Abore, Sidamo, Ethiopia
Altitude 2000m
Varietals Heirloom
Processing Natural
Harvested January 2021
Roaster Koppi
Roast Date 21st September

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 25 Clicks
Water 250g
Water TDS 75 PPM
Mineral Dosing 0.2g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.15min
Extraction Yield 19.5%

Description

A superb natural lot by the ever charming Anne & Charles in Helsingborg. Drink it side by side with the washed lot by Talormade and discover how processing effects the cup profile. Let it cool down a bit, and sip some apricot juice with a sparkling lime-like acidity.

B

Talor Made
Genji Chala

Index

Profile Jasmine, Bergamot, Green Tea, Red Apples
Producer Benti Nenka washing station
Origin Agaro, Jimma, Ethiopia
Altitude 1930m
Varietals 74110 & 74112
Processing Washed
Harvested January 2021
Roaster Talor Made
Roast Date 27th September

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 20 Clicks
Water 250g
Water TDS 75 PPM
Mineral Dosing 0.2g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.40min
Extraction Yield 21%

Description

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.

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-21.11

A

Tim Wendelboe
Karinga

Index

Profile Black Currant, Plums, Hibiscus
Producer Collaborative
Origin Kiambu, Kenya
Altitude 1900m
Varietals SL28, SL34
Processing Washed
Harvest December 202O
Roaster Tim Wendelboe
Roast Date 13th October

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 20 Clicks
Water 250g
Water TDS 75 PPM
Mineral Dosing 0.2g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 19%

Description

One of the most vibrant and exciting origins by the most respected and experienced roaster in the world of specialty coffee. There is not much more to add, you got one of the very best coffees of the season in front of you, sit down and enjoy.

B

Tim Wendelboe
Tatmara

Index

Profile Pineapple & Overripe Strawberries
Producer Negussie Tadesse
Origin Dakiti, Kaffa, Ethiopia
Altitude 2000m
Varietal 74110
Processing Natural
Harvested December 2020
Roaster Tim Wendelboe
Roast Date 13th October

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 25 Clicks
Water 250g
Water TDS 75 PPM
Mineral Dosing 0.2g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.30min
Extraction Yield 18%

Description

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!

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-21.12

A

Friedhats
Bombe

Index

Profile Strawberry, Dried Apricots and Milk Chocolate
Producer Asefa Dukamo, Bombe Washing Station
Origin Bombe Village, Sidama, Ethiopia
Altitude 2020m
Varietals Satami, Mickicho, 72/158, 74/110
Processing Natural
Harvested June 2021
Roaster Friedhats
Roast Date 18th November

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16g
Grind Setting 24 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.40min
Extraction Yield 20.51%

Description

When we travelled to Amsterdam, we went to Friedhats to finally sit at the little bench outside at the crossing and sip several cups of their current lineup. That Bombe was such a beautiful cup that we couldn't stop talking how well balanced, sweet, floral and clean a natural from Ethiopia can be. A difficult one to find for sure and we are very happy to include it in the last box of the year. Dive into a bunch of overripe strawberries, fine apricots, white florals and a milky chocolate finish.

B

Mok
Tessema

Index

Profile Lime Juice, White Peach, Jasmine, Pomelo
Producer Tessema Edima
Origin Gedeo, Yirgacheffe, Ethiopia
Altitude 2050m
Varietal Kurume
Processing Washed
Harvested December 2020
Roaster MOK
Roast Date 22nd November

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 19 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.30min
Extraction Yield 22.21%

Description

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.

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.01

A

Drop Coffee
Cerro Azul

Index

Profile Jasmine, Papaya, Cherries, Sweet Chocolate
Producer Mierisch Family
Origin Cerro Azul Farm, Siguatepeque, Honduras
Altitude 1650m
Varietal Java
Processing Natural
Harvested February 2021
Roaster Drop Coffee
Roast Date 15th December

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
Grind Setting 24 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 95c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.00min
Extraction Yield 19.8%
Filter Aeropress
Coffee 16g
Grind Setting 17 Clicks
Water 200g
Water Temperature 84c
Water TDS 60 PPM
Method Inverted
Paper 2 x regular filter paper
Pour All at once
Stir 3 times
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 1.00min → 1.30min

Description

Another beautiful lot by the Mierisch family and Joanna Alm. The Java varietal expresses beautiful white floral aromas while the climate and soil of Honduras deliver a heavy body to the cup with nutty aromas. The jammy texture is generated through the processing method on the farm and adds a chocolaty sweetness to the coffee. When brewing with the Aeropress, you will highlight especially the floral and nutty aromas of that coffee and get a better expression of the Java varietal.

B

Prolog
Roble Negro

Index

Profile Strawberries, Yogurt, Hazelnut, Chocolate
Producer Jorge Vasquéz
Origin Cedral Alto, Central Valley, Costa Rica
Altitude 1850m
Varietal Catuai
Processing Natural
Harvested March 2021
Roaster Prolog
Roast Date 16th December

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16.5g
Grind Setting 28 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L of distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 1.50 min
Extraction Yield 17%
Filter Aeropress
Coffee 18g
Grind Setting 25 Clicks
Water 200g
Water Temperature 90c
Water TDS 60 PPM
Method Inverted
Paper 2 x regular filter paper
Pour All at once
Stir 3 times
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 50s → 1.10min

Description

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!

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.02

A

Coffee Collective
Kieni

Index

Profile Black Currant and Raspberries
Producer Josphat Muriuki
Origin Kieni Cooperative, Nyeri, Kenya
Altitude 1818m
Varietal SL28, SL34, Ruiru 11, Batian
Processing Washed
Harvested January 2021
Roaster Coffee Collective
Roast Date 13th January

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16g
Grind Setting 22 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 95c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 20.51%
Filter Aeropress
Coffee 19g
Grind Setting 24 Clicks
Water 200g
Water Temperature 85c
Water TDS 60 PPM
Method Inverted
Paper 2 x regular filter paper
Pour All at once
Stir 4 times back and forth
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 2.00min → 2.20min

Description

The well known Kieni by Coffee Collective. A beautiful classic Kenyan to finish the East African Season.

Normally we would not share coffees that are harvested about one year ago, with the only exception of very dense seeds from Kenya. This origin locks in the aromas so incredible well like no other, in fact the past years have shown that most of the time the Kenyan Coffees develop even better over time. This allows us to brew the biggest contrast you can find side by side. The last well rested Kenyan together with the very first fresh harvest from Brazil, an experience that so clearly shows that coffee never taste like coffee with its distinctive expression of its origin, climate, soil, altitude, varietal and processing. Invite some friends for a cup and enjoy.

B

Manhattan Coffee Roaster
Zé Cláudio

Index

Profile Roasted Macadamia and creamy Nougat
Producer José Cláudio
Origin São Sebastião do anta, Mata de Minas, Brazil
Altitude 700m
Varietal Catuai 144
Processing Anaerobic Natural
Harvested September 2021
Roaster Manhattan Coffee Roasters
Roast Date 13th January

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 18 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 94c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.05min
Extraction Yield 20.37%
Filter Aeropress
Coffee 17g
Grind Setting 22 Clicks
Water 200g
Water TDS 60 PPM
Water Temperature 92c
Method Inverted
Paper 2 x regular filter paper
Pour All at once
Stir 4 times back and forth
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 1.30min → 1.45min

Description

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.

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.03

A

Drop Coffee
Los Andes SL28

Index

Profile Blackcurrant, Blackberry, Walnut, Brown Sugar and Rooibos
Producer Ernesto Menéndez
Origin Apaneca-Ilamatepec Mountain Range, Santa Ana, El Salvador
Altitude 1720m
Varietal SL28
Processing Washed
Harvested March 2021
Roaster Drop Coffee
Roast Date 16th February

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 20 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 100c
First Pulse 0s → 50g
Second Pulse 1.00min → 120g
Third Pulse 1.20min → 190g
Fourth Pulse 1.50min → 250g
Total Time 2.30min
Extraction Yield 20.4%
Filter Aeropress
Coffee 18g
Grind Setting 26 Clicks
Water 200g
Water Temperature 88c
Water TDS 60 PPM
Method Inverted
Paper 2 x regular filter paper
Pour All at once
Stir 4 times back and forth
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 2.00min → 2.45min

Description

A pleasing and rare combination of two very diverse origins.
The beloved varietal SL28 from the mountains of Kenya, grown on the rich soil in El Salvador. Combining the beloved Blackcurrant acidity from the SL28 cherries with the nutty and sugary sweet profile typical for the central america origins. This surely is another superb harvest from the multiple cup of excellence winner Ernesto Menéndez. We have been working with his coffees with great excitement from van, festival, pop-ups, our three cubes bar to this subscription through Joanna and her dedicated team at Drop Coffee. We hope you enjoy it as much as we do, year after year - it's a true tōrnqvist classic.

B

La Cabra
Juquinha

Index

Profile Hazelnut, Honey, Pear and Cacao Nibs
Producer The Batista Family
Origin Maria de Fé, Sul de Minas, Brazil
Altitude 1200m
Varietal Yellow Catuai
Processing Natural
Harvested September 2021
Roaster La Cabra
Roast Date 16th February

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 21 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 100c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.15min
Extraction Yield 19.2%
Filter Aeropress
Coffee 16g
Grind Setting 22 Clicks
Water 200g
Water Temperature 90c
Water TDS 60 PPM
Method Inverted
Paper 2 x regular filter paper
Pour All at once
Stir 6 times back and forth
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 1.30min → 1.45min

Description

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.

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.04

A

Nomad
Ireme

Index

Profile Pear, Chocolate, Honeymelon and Nutmeg
Producer Gasharu Washing Station
Origin Nyungwe, Rwanda
Altitude 2100m
Varietal Red Bourbon
Processing Anaerobic
Harvested July 2021
Roaster Nomad
Roast Date 21st March

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 19 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 96c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 1.55min
Extraction Yield 20.1%
Filter Aeropress
Coffee 18g
Grind Setting 20 Clicks
Water 200g
Water Temperature 80c
Water TDS 60 PPM
Method Inverted
Paper 2 x regular filter paper
Pour All at once
Stir 4 times back and forth
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 2.40min → 3.10min

Description

There's not much more to say than that the ever-smiling and welcoming Jordi and his team at NOMAD were and still are the leading pioneers in the Spanish coffee scene. With the opening of his dedicated Coffee Lab bar in the old and romantic quarter of Barcelona, he was way ahead of his time and challenged Spanish coffee drinkers with a no sugar and no milk policy - which may sounded harsh, but it wasn't. The bar was designed as an open space with the coffee machine in one corner, providing room for conversation between barista and guest about the coffee itself. A redesign placed even more emphasis on communication, with an open modbar-machine that now features only one large table where barista and customer can sit together. This lot from Rwanda, Ireme has clearly stood out on our cupping table. While the aroma has intense sweet notes of the anaerobic processing that remind of chocolate and nutmeg, the flavour profile surprises with delicate notes of pear and honey melon. This gives us the opportunity to show you how different a very similar red and an orange bourbon variety can be due to their origin and fermentation.

B

Three Marks
Los Pirineos

Index

Profile Walnuts, Raisins, Cherries, Karamell and Chamomile
Producer Diego Baraona
Origin Usulatan, El Salvador
Altitude 1400m
Varietal Bourbon
Processing Orange honey
Harvested March 2021
Roaster Three Marks
Roast Date 21st March

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16g
Grind Setting 20 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 96c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 19.5%
Filter Aeropress
Coffee 18g
Grind Setting 25 Clicks
Water 200g
Water Temperature 94c
Water TDS 60 PPM
Method Inverted
Paper 2 x regular filter paper
First Pour 0s → 50g + 3 x back and forth stir
Second Pour 10s → 200g + 3 x back and forth stir
Stir 50s - 3 x back and forth stir
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 1.40min → 2.00min

Description

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!

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.05

A

La Cabra
Chito

Index

Profile Jasmine, Lemon, Black Tea
Producer Chito Community
Origin Zamora Chinchipe, Ecuador
Altitude 1600m
Varietal Typica
Processing Washed
Harvested July 2021
Roaster La Cabra
Roast Date 25th April

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
Grind Setting 19 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 96c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.30min
Extraction Yield 20.8%
Filter Aeropress
Coffee 15g
Grind Setting 20 Clicks
Water 260ml
Water Temperature 92c
Water TDS 60 PPM
Method Regular
Paper 2 x regular filter paper
Pour All at once
Stir 2 times top to bottom + 2 times left to right
Note Place the plunger after stiring into the Aeropress and then pull a little bit to create negative pressure
Press 2.00min → 2.45min

Description

Coffees from Ecuador are still rather rare to find in the specialty coffee scene. Juan Peña and his project of CafExporto and La Papaya continuously raises the bar in Ecuador and we are excited to share another elegant harvest through our friends at La Cabra. While we shared a rather heavy and intense anaerobic lot from his own farm La Papaya last year, we are surprised how incredible floral and round this Typica lot turned out from the Chito farmers (as part of the CafExporto project by Juan) and wanted to share that one with you this year. We hope you enjoy that Ecuadorian cup like we do as a very nice contrast to the berry driven Colombian by Anne and Charles.

B

Koppi
Finca el Prado

Index

Profile Red Currant, Raspberries, Cherries
Producer Ferney Cruz
Origin Tarqui, Huila, Colombia
Altitude 1900m
Varietal Caturra
Processing Washed
Harvested January 2022
Roaster Koppi
Roast Date 21st April

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 23 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 96c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.30min
Extraction Yield 19.4%
Filter Aeropress
Coffee 16g
Grind Setting 20 Clicks
Water 220g
Water Temperature 85c
Water TDS 60 PPM
Method Regular
Paper 1 x regular filter paper
Pour All at once
Stir 2 times top to bottom + 2 times left to right
Note Place the plunger after stiring into the Aeropress and then pull a little bit to create negative pressure
Press 1.30min → 2.15min

Description

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.

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.06

A

SEY
Yukro

Index

Profile Bergamot, White Florals, Dried Peach
Producer Yukro washing station
Origin Agaro, Ethiopia
Altitude 2100m
Varietal Ethiopian Landrace
Processing Washed
Harvested January 2022
Roaster SEY
Roast Date 5th May

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16g
Grind Setting 24 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.12min
Extraction Yield 19.7%
Filter Aeropress
Coffee 18.5g
Grind Setting 28 Clicks
Water 250g
Water Temperature 90c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 4 times back and forth
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 2.00min → 2.20min

Description

Our very first Ethiopian Coffee of the Season. Such a classic floral cup profile from the incredible high mountains of Agaro. Ethiopia as the birthplace of coffee has always been among our three favourite origins in the world. It's soft and clean aromas of white florals pairing up with citrus like acidity and peachy sweetness is such a pleasing profile that we could go for every morning. In our Aeropress recipe, we highlight the Acidity a bit more to show you the difference in citrus acidity to the berry acidity of the Kenyan Coffee. With those two coffees in our shelf we can finally head into summer and also prepare the first iced coffee of this year.

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).

B

SEY
Ngaratua Estate

Index

Profile Blackberries, Blackcurrant, Black Tea
Producer Peterson and Purity Muthathai
Origin Ngaratua Estate, Embu, Kenya
Altitude 1600m
Varietals 98% SL28, 1.5% Ruiru, 0.5% Gesha
Processing Washed
Harvested November 2021
Roaster SEY
Roast Date 5th May

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
Grind Setting 21 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 96c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.25min
Extraction Yield 21.8%
Filter Aeropress
Coffee 17g
Grind Setting 26 Clicks
Water 200g
Water Temperature 94c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 4 times back and forth
Note After stiring close the filter and push out the air inside the chamber. Dont flip the Aeropress yet!
Press 1.20min → 1.40min

Description

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).

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.07

A

Drop Coffee
Kamwangi AA

Index

Profile Caramel, Raspberries, Blackcurrant
Producer Ngariama Cooperative
Origin Gichugu, Kirinyaga, Kenya
Altitude 1800m
Varietal SL28, SL34, Ruiru 11
Processing Washed
Harvested January 2022
Roaster Drop Coffee
Roast Date 15th June

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
Grind Setting 20 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 95c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 20.54%
Filter Aeropress
Coffee 14.5g
Grind Setting 20 Clicks
Water 200g
Water Temperature 95c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 3 x back and forth
Note Rinse the paper, close the filter and wait til 2:30min. Open it, stir and flip. Before pushing make sure that there are no particles at the bottom of the plunger by a circular motion with Aeropress. Press and dilute the final brew with 20g of temperature water.
Press 3.00min → 3.30min

Description

Kamwangi. A coffee that is an absolute classic at tōrnqvist. Year after year we are super excited for the arrival of the fresh crop. This year again it is such an incredible vibrant and sweet Kenyan that we are proud to brew together with you. Joanna and her team at Drop Coffee in Stockholm have been our main inspiration ever since we started tōrnqvist. Her idealism is until today unmatched and year after year Drop Coffee delivers a superb quality from a wonderful range of dedicated farmers and breathtaking origins.

This Kenyan couldn’t be more classic and excellent as it is – enjoy!

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).

B

Coffee Collective
Los Rodriguez

Index

Profile Pineapple, Fermented Apple, Nougat
Producer The Rodriguez Family
Origin Caranavi, Bolivia
Altitude 1650m
Varietal Caturra
Processing Coco Natural
Harvested October 2021
Roaster Coffee Collective
Roast Date 22nd June

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 17 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 95c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.35min
Extraction Yield 18.83%
Filter Aeropress
Coffee 14g
Grind Setting 15 Clicks
Water 200g
Water Temperature 95c
Water TDS 60 PPM
Method Regular
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 3 x back an forth
Note After the 3 stir place the plunger as you were going to press down, yet pull the plunger a bit to create a vaccum.
Press 1.30min → 2.00min

Description

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).

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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S-22.08

A

Coffee Collective
Halo

Index

Profile Bergamot, Black Tea, Caramel & Fresh Lemon
Producer Aman Adinew
Origin Halo Beriti Mil, Gedeb, Yirgacheffe, Ethiopia
Altitude 2200m
Varietal Heirloom
Processing Washed
Harvested January 2022
Roaster Coffee Collective
Roast Date 19th July

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 20 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 96c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.22min
Extraction Yield 19.29%
Filter Aeropress
Coffee 14g
Grind Setting 21 Clicks
Water 200g
Water Temperature 95c
Water TDS 60 PPM
Method Regular
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 3 x times back and forth (after pouring the water) ; 3 x times back and forth (just before pressing)
Note It might appear wrong that a large quantity of the coffee is already passing through prior to pushing down. However this will on purpose increase the acidity that is extracted at the beginning, while body is added by the push.
Press 1.00min → 1.20min

Description

Another one by Coffee Collective that made it to our selection. This washed lot is among the best Ethiopian Coffees that we've tried in the past years. Halo is such a perfect example of a washed, tea-like ethiopian coffee. The aromas you find in the cup couldn't be more classic Yirgacheffe, with a profile of floral Bergamot and Black Tea that is so soft, yet so clear in its character. We have been brewing this one at our bar year after year and hope you sip it and enjoy it as much as we do!

B

Friedhats
Kebede Maro

Index

Profile Blueberry, Strawberry & Nougat
Producer Kebede Maro
Origin Konga Woreda, Gedeb, Yirgacheffe, Ethiopia
Altitude 2000m
Varietal Wolisho, Kurume, Dega
Processing Natural
Harvested January 2022
Roaster Friedhats
Roast Date 14th July

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 22 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 94c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 18.72%
Filter Aeropress
Coffee 19g
Grind setting 25 Clicks
Water 210g
Water Temperature 95c
Water TDS 60 PPM
Method Regular
Paper 1 x Aesir Competition Filter
Pour 0s → 50g / 30s → 150g / 1min → 210g
Stir 3 x times back and forth (after the first 30g) ; 3 x times back and forth (just before pressing)
Note After the 3rd stir place the plunger as ou were going to press down, yet pull he plunger a bit to create a vaccum.
Press 1.30min → 1.50min

Description

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?

Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.

Let’s start a new routine together. Linus.

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