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  • S-22.12
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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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S-22.09

A

NOMAD
Faith Estate PB

Index

Profile Blackberry-Jam
Producer Cecilia Wanjiku
Origin Faith Estate Washing Station, Kirinyaga, Kenya
Altitude 1850m
Varietal SL28 PB
Processing Washed
Harvested December 2021
Roaster Nomad
Roast Date 16th August

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 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2:05min
Extraction Yield 22.71%
Filter Aeropress
Coffee 14g
Grind Setting 20 Clicks
Water 230g
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 After the 3rd stir, place the plunger as you are going to press down, yet pull the plunger a bit to create a vacuum.
Press 1.00min → 1.30min

Description

This is an interesting PB lot of superb quality that we are very happy to share and discover with you. Among a fully loaded cupping table this lot stood out through it's excellent round profile. Being thick in the mouthfeel, with a crisp acidity yet blackberry-jam like sweetness. In comparison to our previous Kenya selection, which was more sparkling in it's acidity and a lot lower in body and sweetness than this particular one, you can taste and understand the two major profiles to be found in Kenya. And now let us explain you the two letters 'PB'. Those stand for PeaBerry and describe the unique pea shaped seed. When you open the bag you can immediately see what is meant by that, a bag full of tiny 'peas'. Those are often perceived as more dense and higher in sweetness and body, and you can tell immediately when sipping this cup. Besides that you will also notice that it is much harder to crush/grind those seeds due to their natural higher density. Blackberry-Jam in a cup, enjoy!

B

Manhattan
Diego Bermudez

Index

Profile Strawberry-Yoghurt, Raspberries, Chocolate
Producer Diego Bermudez
Origin El Tambo, Cauca, Colombia
Altitude 1800m
Varietal Castillo
Processing Thermal Schock, Anaerobic
Harvested January 2022
Roaster Manhattan Coffee Roasters
Roast Date 15th August

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 95c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.15min
Extraction Yield 19.46%
Filter Aeropress
Coffee 15g
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 times back and forth (after pouring the water) ; 3 x times back and forth (just before pressing)
Note After the 3rd stir, place the plunger as you are going to press down, yet pull the plunger a bit to create a vacuum.
Press 1.30min → 2.00min

Description

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

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-22.10

A

Drop Coffee
Hunkute

Index

Profile Coffee Blossom, Apricot, Black Tea and Lemons
Producer Hunkute Washing Station
Origin Dalle Sidamo, Ethiopia
Altitude 2150m
Varietal 74110 + 74112
Processing Washed
Harvested January 2022
Roaster Drop Coffee
Roast Date 15th September

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 24 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 91c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 20.68%
Filter Aeropress
Coffee 22g
Grind Setting 28 Clicks
Water 220g
Water Temperature 88c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour 40g swirl and bloom for 30s, add the remaining 180g
Stir No Stir
Note Place the rinsed filter on the Aero, lock it and push the air out
Press 2.20min → 2.40min

Description

The Coffee that has started all.
Our very first day on the small market in Varel was on Oct. 15th in 2014! What a journey up to writing this text for you here in our Seasonal-App...

This is our number one coffee in so many ways. It has sparked our curiosity 8 years ago when visiting Joanna and Erik up north in Stockholm. Drop Coffee still being a tiny Espressobar with a small roaster in the back and barely space to welcome guests, yet so dedicated and excited for the world they have discovered. And so is this coffee an ongoing reminder for us every year to remain curious, joyful and thankful for the journey that was sparked by a beautiful cup of Hunkute. And of course we wouldn't have went our path if this very Ethiopian was of low quality, year after year it expresses washed Ethiopian Coffee in such a classic, elegant beautiful Hunkute-way.

I hope this one brings up some memories to you too as it does to me. You might have had it at our van, pop-ups or coffee shop already. It's also a superb pick for a pressurised brew for which we made a little guide here.
Enjoy that one!
Linus

B

Drop Coffee
El Sunzita

Index

Profile Hazelnut, Raisins and Milk Chocolate
Producer Mauricio Ortiz and Mary Ortiz
Origin El Pasti, Santa Ana, El Salvador
Altitude 1400m
Varietal Hybrid El Pasti
Processing Washed
Harvested February 2022
Roaster Drop Coffee
Roast Date 15th September

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 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 20.67%
Filter Aeropress
Coffee 18g
Grind setting 27 Clicks
Water 150g
Water Temperature 90c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour 1st pour 35g of room temperature water into your server, 2nd make a 30s blooming with 50g and a swirl, 3rd fill up until 150g
Stir Stir 10 times back and forth after the last pou
Note Place the rinsed filter on the Aero and push the air out, flip it at 1:40
Press 1.45min → 2.30min

Description

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.

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-22.11

A

La Cabra
Cherso

Index

Profile Earl Grey, Peach, Lemon
Producer Tamerat Alemayhu
Origin Cherso, Yirgacheffe, Ethiopia
Altitude 2000m
Varietal Heirloom
Processing Washed
Harvested January 2022
Roaster La Cabra
Roast Date 19th October

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 23 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 90c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 19.84%
Filter Aeropress
Coffee 22g
Grind Setting 29 Clicks
Water 200g
Water Temperature 85c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour 40g swirl and bloom for 30s, add the remaining 160g
Stir No Stir
Note Place the rinsed filter on the Aero, lock it and push the air out before you flip it.
Press 2.20min → 2.40min

Description

A beautiful, clean-washed lot from the beloved Yirgacheffe region to close the Ethiopian season.
Soft, low-bodied white florals are followed by sweet, ripe peach aromas, while the lemon-like acidity on the finish is so clear it cuts across the entire profile. Our Aeropress recipe for the Cherso focuses on just that acidity and clarity, and is perhaps a little overwhelming like a fresh lemonade. We love it that way and think it's a perfect goodbye to the sunny months of the year before we will move on to the first fresh Brazilians lots with contrasting heavy and sweet profiles.

B

MOK
Docha AA

Index

Profile Blackcurrant and Rhubarb
Producer Danson, Geoffrey, Bernard and Eliud Karugondo
Origin Kiambu, Kenya
Altitude 1850m
Varietal SL28 & SL34
Processing Washed
Harvested January 2022
Roaster MOK
Roast Date 19th November

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 21 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 95c
First Pulse 0s → 40g
Second Pulse 40s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.23min
Extraction Yield 22.7%
Filter Aeropress
Coffee 30g
Grind Setting 30 Clicks
Water 120g
Water Temperature 80c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 10s
Press 1.00min → 1.20min
Note Add 110g of water to the final brew before serving

Description

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.

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-22.12

A

Three Marks
Los Pirineos

Index

Profile Nougat, Candied Cherries & Almonds
Producer Diego Baraona
Origin Usultán, El Salvador
Altitude 1400m
Varietal Orange Bourbon
Processing Natural
Harvested April 2022
Roaster Three Marks
Roast Date 22nd November

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 21 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 20.56%
Filter Aeropress
Coffee 20g
Grind Setting 23 Clicks
Water 200g (+50g)
Temperature 92c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 5 x times back and forth
Note Add 50g of the brewing water as bypass to the finished brew
Press 2.00min → 2.20min

Description

Who remembers Diego Baraona and his magnificent farm on a slope of a volcano?
Yes, some of you have brewed this one together with us already here at Seasonal. A coffee that we surely had to place on the cupping table once again this year and we loved his work again.
Diego's farm lays in a quite ideal tunnel of wind due to its surrounding mountains at 1400masl, which provides a slow and even growth and processing of the orange Bourbon cherries. Layed onto raised beds for an improved windflow and cooling, this location is very much perfect to implement natural processed coffees. Last Season, we brewed the honey processed lot, where Diego leaves a small layer of fruit flesh on the seeds and let such ferment in the drying process. This year we share the natural processed lot with you, where he leaves the whole cherry intact and let it ferment and dry together before pushing the seeds out of them. This provides us with an even bigger profile. More body, more sweetness, less acidity yet same cleanliness (which is hard to find in naturals).
Roasted on point once again by our beloved friends in Barcelona the dedicated Three Marks! We love it and welcome the cozy, chocolaty winter times with it!

B

Coffee Collective
Juan

Index

Profile Lime & Dark Chocolate
Producer Juan Francisco Garcia Caucha
Origin San Ignacio, Peru
Altitude 1600m
Varietal Red and Yellow Pacamara
Processing Washed
Harvested August 2022
Roaster Coffee Collective
Roast Date 22nd November

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
Grind Setting 18 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.30min
Extraction Yield 21.04%
Filter Aeropress
Coffee 14.7g
Grind Setting 17 Clicks
Water 250g
Water Temperature 96c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour 60g Blooming for 30s, fill the remaining 190g
Stir No Stir
Note Place the cap and push out the air
Press 1.45min → 2.15min

Description

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.

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-23.01

A

April
El Socorro

Index

Profile Macadamia & White Florals
Producer Diego de la Cerda
Origin El Socorro Farm, Palencia, Guatemala
Altitude 1800m
Varietal Yellow Bourbon
Processing Washed
Harvested February 2022
Roaster April
Roast Date 20th December

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 18 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 2.13min
Extraction Yield 20.84%
Filter Aeropress
Coffee 16g
Grind Setting 14 Clicks
Water 200g
Temperature 96c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 3 x back and forth at 30sec, 3 x back and forth at 1min
Note Place the filter and push out the air before flipping the Aero
Press 1.20min → 1.50min

Description

With this coffee we would like to share with you our first classic Guatemalan lot and introduce a new roaster to our program. Guatemalan coffees, unlike those from El Salvador, Costa Rica or Brazil are rare to find in such high quality and have a very different profile. Their nutty aromas are different from most others this season, reminding us very much of a white macadamia with a clean and light white-flowered sweetness. With this wonderful example of a superb washed Guatemala, we celebrate a small comeback of Patrik Rolf and his very dedicated team at April in Copenhagen. We remember well when we first featured their work in our pop-up store in St. Pauli, Hamburg, with another great Guatemala lot. Patrik Rolf made his name here in Germany when he was the head roaster at Five Elephant in Berlin and pushed quality in coffee ever since. He continues to make his mark on the scene with numerous presentations and talks on developments in specialty coffee and successful participation in several championships. We look forward to sharing more of his experienced work throughout the year and seasons.

B

La Cabra
La Isla

Index

Profile Black Currant, Raspberries, Cacao & Rhubarb
Producer Luis Jimenez
Origin Lourdes, West Valley, Costa Rica
Altitude 1600m
Varietal SL 28
Processing Washed
Harvested March 2022
Roaster La Cabra
Roast Date 19th December

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 22 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 2.30min
Extraction Yield 20.38%
Filter Aeropress
Coffee 30g
Grind Setting 30 Clicks
Water 120g
Temperature 80c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 10s right after pouring
Press 1.00min → 1.20min
Note Add 110g of water to the final brew before serving

Description

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.

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-23.02

A

Tim Wendelboe
Caballero

Index

Profil Roasted Hazelnuts, Raisins, Cranberries & Chocolate
Producer Marysabel Caballero & Moises Herrera
Origin Chinacla, La Paz, Honduras
Altitude 1600m
Varietal Catuai
Processing Washed
Harvested February 2022
Roaster Tim Wendelboe
Roast Date 12th January

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
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 2.16min
Extraction Yield 21.60%
Filter Aeropress
Coffee 17.5g
Grind Setting 27 Clicks
Water 225g
Temperature 88c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 40g
Second Pour 20s → 225g
Stir Swirl the Aero after first pour only
Note Add the lid and push out the air before flippin‘
Press 1.00min → 1.20min

Description

Marysabel Caballero is a well known women in the coffee industry. Together with her husband Moises, she is running the 150 hectares farm in the 3rd generation. The main varietal they are focussing on is the one you are drinking just now Catuai. So classic in it's profile yet so rare to be found in such quality. Surprisingly clean with wonderful nutty aromas and dried fruits sweetness . Marysabel and her family scored very high with their Catuai lots in the Cup of Excellence in Honduras several times, while they actually won the competition twice with the famous Geisha lots from their farm.
Just like last year we will also feature their Geisha in our shop as the upcoming small-batch release.
The close work between the Caballeros and Tim Wendelboe for over 6 years by now clearly shows how such partnership results in a superb cup quality. We hope you enjoy that one as much as we do!

B

NOMAD
Nemba

Index

Profile Strawberries, Hibiscus, Black Tea
Producer 3113 Neighbouring Smallholder
Origin Nemba Wasing Station, Kayanza, Burundi
Altitude 1700m
Varietal Red Bourbon
Processing Washed
Harvested July 2022
Roaster Nomad
Roast Date 16th January

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 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.12min
Extraction Yield 20.21%
Filter Aeropress
Coffee 35g
Grind Setting 32 Clicks
Water 300g
Temperature 84c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour 0s → 15s 150g of Water
Stir 15s → 35s Back and forth
Press 1.05min flip the Aeropress and press until 1.35min
Note Add 150g to the final brew before serving

Description

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!

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-23.03

A

Koppi
Mahembe

Index

Profile Cranberries, Peach & Black Tea
Producer Justin Musabyiama
Origin Nyamasheke, Rwanda
Altitude 1900m
Varietal Red Bourbon
Processing Washed
Harvested April 2022
Roaster Koppi
Roast Date 23rd February

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
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 2.20min
Extraction Yield 22.19%
Filter Aeropress
Coffee 27g
Grind Setting 22 Clicks
Water 200g
Temperature 82c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 60g
Stir 12s
Second Pour 1.00min → 170g
Note Add the lid and push out the air before flippin‘
Press 2.30min → 3.00min

Description

The rare occasion of finding a lot of such high quality from the Mountains of Rwanda.
This one is a pretty known one among those few, the Mahembe by Justin Musabyiama. With its spring like profile of peach, white florals and red berry acidity many have had it at the Berlin based Roastery 'The Barn' during its glory times. A perfect companion to the current full bodied, nutty and chocolaty lots from Brazil. Make sure to brew and Aeropress of it too and maybe even serve it on ice already when the sun gets through.

B

Mok
D'Barbosa

Index

Profile Sweet Chocolate & Roasted Hazelnuts
Producer Danilo Barbosa
Origin Campos Altos, Cerrado, Brazil
Altitude 1200m
Varietal Red Catuai
Processing Aerobic Natural
Harvested September 2022
Roaster Mok
Roast Date 20th February

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
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 20.37%
Filter Aeropress
Coffee 18g
Grind Setting 23 Clicks
Water 175g
Temperature 90c
Water TDS 60 PPM
Method Standard
Paper 1 x Aesir Competition Filter
Pour 140g All at once
Stir 1 x Back and forth
Press 1.15min → 1.35min
Note After stiring, place the plunger and move it up a bit to create a suction.
Bypass Add 30g of water to the final brew

Description

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.

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-23.04

A

Drop Coffee
Carmelita

Index

Profile Pecan Nuts, Chocolate, Caramel & White Grapes
Producer Carmelita Urduvi
Origin Copacabana, Caranavi, Bolivia
Altitude 1850m
Varietal Caturra
Processing Honey
Harvested September 2022
Roaster Drop Coffee
Roast Date 18th March

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 18 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.40min
Extraction Yield 22.18%
Filter Aeropress
Coffee 17g
Grind Setting 23 Clicks
Water 230g
Temperature 93c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 6 x Back and forth
Note Add the lid and push out the air before flippin‘
Press 2.00min → 2.30min

Description

Carmelita Urduvi! A wonderful, dedicated and tough women who has been working in coffee for over 40 years by now. Together with another power women from Stockholm Joanna Alm they are bringing some of our very favorite lots from the small 3 hectare farm in the lush mountain range of Copacabana in Bolivia. Carmelita is delivering her harvest to the neighbouring wet mill that might ring a bell to you, the Rodriguez Family. Who are also the one exporting the coffee to Joanna at Drop Coffee and from there to us since 2018. So this is our 6th year working with Carmelitas Coffee already. It is the first time that we receive her honey processed lot, which allows the delicate profile of the caturra plants to shine through. To Carmelita, to women in coffee and true direct trade! A very clean cup, enjoy!

B

Manhattan
Silvio Roberto

Index

Profile Strawberries, Nougat & Plums
Producer Silvio Roberto
Origin Sitio Alto Farm, Mata de Minas, Brazil
Altitude 800m
Varietal Red Catuai
Processing Anaerobic Natural
Harvested December 2022
Roaster Manhattan Coffee Roasters
Roast Date 20th 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 94c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 20.94%
Filter Aeropress
Coffee 30g
Grind Setting 28 Clicks
Water 120g + 80g (bypass)
Temperature 80c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 8 x Back and forth
Note Add the lid and push out the air before flippin‘
Press 1.00min → 1.20min
Bypass Heat the water to 90c and add 80g to the final brew + swirl it

Description

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!

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-23.05

A

Koppi
Thiririka PB

Index

Profile Sour Cherry Marmelade
Producer Ndundu Washing Station
Origin Kiambu, Kenya
Altitude 1900m
Varietal SL28 & SL34
Processing Washed
Harvested January 23
Roaster Koppi
Roast Date 20th April

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 93c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 21.53%
Filter Aeropress
Coffee 16g
Grind Setting 22 Clicks
Water 230g
Temperature 97c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 30g + Swirl the Aeropress
Second Pour 20s → 230g
Note Add the lid and push out the air before flippin‘
Press 1.30min → 1.50min

Description

Our very first fresh crop from Kenya in 2023!
Usually we would have to wait for another 1-2 months to receive those juicy bombs, which makes us even more happy to kick-off with this lively PB from the Ndundu washing station. Thick and juicy Kenya with it's distinctive acidity driven profiles, right on time for the first days in T-Shirts. Make sure to brew that one in the Aeropress and add some ice to it if you feel like.

Anne & Charles from Koppi in little Helsingborg have been our partner and friends since many years. We are proud to feature their work continuously and hope that this lot brings a smile to your face like it does to us.

B

Three Marks
Shyira

Index

Profile Chamomille, Peach & Honey
Producer Shyira Washing Station
Origin Nyamasheke District, Rwanda
Altitude 2000m
Varietal Red Bourbon
Processing Washed
Harvested June 2022
Roaster Three Marks
Roast Date 17th April

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16g
Grind Setting 28 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 91c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.00min
Extraction Yield 18.72%
Filter Aeropress
Coffee 20g
Grind Setting 32 Clicks
Water 230g
Temperature 80c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 10 x Back and forth
Note Add the lid and push out the air before flippin‘
Press 2.00min → 2.15min

Description

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.

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-23.06

A

April
El Tesoro

Index

Profile Pear, Cherries, Caramel & Fresh Herbs
Producer Viktor Barrera
Origin Palestina, Huila, Colombia
Altitude 1750m
Varietal Tabi
Processing Washed
Harvested December ‘22
Roaster April
Roast Date 23rd May

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 18 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 2.05min
Extraction Yield 19.98%
Filter Aeropress
Coffee 20g
Grind Setting 30 Clicks
Water 250g
Temperature 85c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 30g + Swirl the Aeropress
Second Pour 20s → 250g
Note Add the lid and push out the air before flippin‘
Press 1.50min → 2.10min

Description

How incredible clean, sweet and juicy a Colombian coffee can be?
This is due to the Tabi varietal but especially the quality of farming by Viktor Barrera and roasting on point by the team of Patrik Rolf, who just became the Danish Barista Champion '23 'Yöj!'. Colombians often spike at first and then flatten out, which is why you rarely find Colombian coffees at tōrnqvist. But when a quality lot like such comes across we need to share it with you. The sweetness is the important factor here alongside the cleanliness and classic acidity. Giving it a long and round profile that we rarely find in the yet magnificent hills of Colombia.
Again, we strongly recommend to brew that one with Aeropress using the Aesir competition filter and 60PPM Water.

B

La Cabra
Karimikui

Index

Profile Candied Plums, Black Currants & Black Tea
Producer Rungeto Cooperative
Origin Kirinyaga, Kenya
Altitude 1800m
Varietal SL28, Ruiru 11 & Batian
Processing Washed
Harvested December ‘22
Roaster La Cabra
Roast Date 24th May

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15.5g
Grind Setting 24 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 2.15min
Extraction Yield 19.63%
Filter Aeropress
Coffee 35g
Grind Setting 32 Clicks
Water 300g
Temperature 84c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour 0s → 15s 150g of Water
Stir 15s → 35s Back and forth
Press 1.05min flip the Aeropress and press until 1.35min
Note Heat up the remaining water to 95c and add 150g to the final brew before serving

Description

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.

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-23.07

A

Coffee Collective
Kieni

Index

Profile Red Currants, Rhubarb & Raspberries
Producer Josphat Muriuki
Origin Kieni Washing Station, Nyeri, Kenya
Altitude 1818m
Varietal SL28, SL34, Ruiru 11, Batian
Processing Washed
Harvested December 2022
Roaster Coffee Collective
Roast Date 21st June

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 16g
Grind Setting 21 Clicks
Water 300g
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 → 220g
Fourth Pulse 1.20min → 300g
Total Time 2.15min
Extraction Yield 20.41%
Filter Aeropress
Coffee 16g
Grind Setting 18 Clicks
Water 230g
Temperature 93c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 50g
Second Pour 15s → 230g
Note Add the lid and push out the air before flippin‘
Press 1min → 1.30min (stop pushing just before the 'crema' hits the coffee bed)

Description

Kieni.
Surely the most known Kenyan Coffee in the industry. With very strong ambitions, Coffee Collective has been pushing transparency and quality in sourcing coffee like barely anyone else. While it might be quite doable in origins like Colombia it is an incredible challenge in beloved origins like Ethiopia or Kenya. Old structures, political constructs, regulations and slow bureaucracy are making direct trade nearly impossible. However, CC has been one of the very fundamental companies to establish the term 'Direct Trade' and also inspired us before kicking off with the coffee van in 2014. In fact that very Kieni was our first contact point to the world of specialty coffee, brewed as an espresso in a small neighbourhood cafe in PB, Berlin.
Kenya is an origin where coffee is grown by many small farmers for which it is simply not feasible to establish there own dry mill. Therefore many farmers work as collaborative and deliver and sell their cherries to a washing station like 'Kieni' for dry milling, processing and sorting the coffees.
In close collaboration over 13 years by now, between Kieni Manager Josphat Karikui and Klaus, Peter and Casper from CC, Kieni has been delivering an outstanding cup quality year after year while rising the quality of life from the farmers. This truly is one of our very tōrnqvist classics and a project that we love to support for many years ahead. Brewed it on ice or cold and head into a wonderful summer day!

B

Drop Coffee
Los Andes

Index

Profile Hazelnut, Dark Chocolate & Sour Cherries
Producer Ernesto Menéndez
Origin Apaneca-Ilamatepec Mountain Range, Santa Ana, El Salvador
Altitude 1720m
Varietal SL28
Processing Washed
Harvested March '23
Roaster Drop Coffee
Roast Date 21st June

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 16 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 2.10min
Extraction Yield 21.00 %
Filter Aeropress
Coffee 18.5g
Grind Setting 24 Clicks
Water 250g
Temperature 97c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 40g
Second Pour 30s → 250g
Note Add the lid and push out the air before flippin‘
Press 1.50min → 2.10min

Description

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!

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-23.08

A

Drop Coffee
Hunkute

Index

Profile Peach, Lemon and Black Tea
Producer 2149 Smallholder
Origin Dalle, Sidamo, Ethiopia
Altitude 2150m
Varietal 74110 & 74112
Processing Washed
Harvested January 2023
Roaster Drop Coffee
Roast Date 19th July

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 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 21.98%
Filter Aeropress
Coffee 16g
Grind Setting 18 Clicks
Water 200g
Temperature 90c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 40g
Second Pour 30s → 200g
Note Add the lid and push out the air before flippin‘
Press 2.30min → 2.40min

Description

Our most iconic coffee!
Hunkute has been our starting point and so has been the philosophy of Joanna Alm and Drop Coffee. Direct trade with utmost focus on transparency, quality and sustainability for each coffee. Roasted to present each harvest with as little disturbance as anyhow possible while adjusting the brewing methods towards the coffee and not the other way around.
With that very coffee we stoudt on a little market, trying to communicate what an exciting world we have just discovered back in 2014. Serving Hunkute as a concentrate (espresso) in little glas tints to let it cool down a bit quicker and having barely any crema with the wide shape of such. As you can imagine, not a very successful one from the back of an old van in a small sleepy town in northern Germany. It was very clear from that very first day of serving Hunkute. Communication is the greatest challenge, yet the strongest tool to open up a new world and grab the chance to make a change.
That's exactly what we did and will do for many years to come.

I hope you enjoy this very special coffee that we have been brewing and celebrating every single season!

B

Drop Coffee
Kamwangi AA

Index

Profile Blackberries and Blackcurrants
Producer New Ngariama Cooperative Society
Origin Kamwangi Washing Station, Kirinyaga, Kenya
Altitude 1800m
Varietal SL28, SL34 and Ruiru 11
Processing Washed
Harvested January 2023
Roaster Drop Coffee
Roast Date 19th July

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 94c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 1.50min
Extraction Yield 20.80%
Filter Aeropress
Coffee 18g
Grind Setting 30 Clicks
Water 230g
Temperature 85c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 50g
Second Pour 20s → 230g
Note Add the lid and push out the air before flippin‘
Press 2.50min → 3.15min

Description

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!

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-23.09

A

Swerl
Diima Danche

Index

Profile Strawberry, Vanilla and Cream
Producer Diima Danche Washing Station
Origin Chelbesa, Ethiopia
Altitude 2300m
Varietal Wolisho and Kurume
Processing Natural
Harvested January 2023
Roaster Swerl
Roast Date 14th August

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
Grind Setting 17 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 21.93%
Filter Aeropress
Coffee 14g
Grind Setting 16 Clicks
Water 200g
Temperature 93c
Water TDS 60 PPM
Method Regular
Paper 1 x Aesir Competition Filter
Pour All at once
1st Stir 3 x directly after pouring the water
Note Add the plunger to avoid coffee dripping through
2nd Stir 1.00min → remove the plunger and stir 3 times
Press Plunger back on and press easy for 30 sec

Description

Come on! Unbelievable, it still exists - Natural processed Ethiopian coffees like we used to find them about 6-7 years ago! With an amazing, unique and sweet aroma of strawberries, vanilla and cream. The last time we found such a top notch natural from Ethiopia was back in 2017 when we opened our bar in Hamburg. Without a flinch, remembering immediately the beautiful profile of Adola by Drop Coffee. Well here we are with a profile that we didn't believe to be back again and our new partner Beatriz and Daniel from Swerl in tiny Falkenberg nailing it on the clean roast. Enjoy!

B

Coffee Collective
Worka

Index

Profile Ripe Peach, Jasmine and Lemons
Producer Habtamu Fekadu
Origin Worka Chelbesa, Yirgacheffe, Ethiopia
Altitude 2300m
Varietal 74-110, 74-112
Processing Washed
Harvested January 2023
Roaster Coffee Collective
Roast Date 14th August

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5 g
Grind Setting 20 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L Distilled Water
Water Temperature 91c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.05min
Extraction Yield 20.69%
Filter Aeropress
Coffee 13g
Grind Setting 25 Clicks
Water 200g
Temperature 88c
Water TDS 60 PPM
Method Regular
Paper 1 x Aesir Competition Filter
First Pour 0s → 50g
Second Pour 30s → 200g + add the plunger to avoid coffee drippin'
Press 1.30min → 2.00min
Note Stop pressing when you hear the hissing noise

Description

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!

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-23.10

A

La Cabra
Altos

Index

Profile Roasted Hazelnuts, Prunes and Chocolate
Producer Mauricio Vindas
Origin Altos del Abejonal, Tarrazu, Costa Rica
Altitude 1800m
Varietal Catuai
Processing Natural
Harvested February 2023
Roaster La Cabra
Roast Date 25th September

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 distilled water
Water Temperature 96c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.00min
Extraction Yield 20.53%
Filter Aeropress
Coffee 16g
Grind Setting 22 Clicks
Water 200g
Temperature 90c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
First Pour 0s → 30g + swerl the Aero twice
Second Pour 30s → 200g
Press 1.40min → 2.00min
Note Stop pressing when you hear the hissing noise

Description

A true tōrnqvist classic.
We have met Esben and his project of La Cabra back in 2016 when we brewed coffee in our little winter Pop-Up at Luicellas in St.Pauli. Back then it was that very coffee from Mauricio Vindas in Costa Rica that has immediately become an iconic lot for both of us. Remembering too well how buttery, sweet and clear the profile was. It was literally like eating a warm blueberry brownie, full or roasted hazelnuts and melted chocolate. Unfortunately, the quality of his harvest has never met this level again. Which is why, we had held a open discussion back in 2019 together with Esben at our shop in Hamburg. Trying to evaluate on the problem of direct trade and the expectations and power of the end consumer.
La Cabra hasn't stopped working closely with Mauricio. Together they are trying to rise the quality of his harvest year after year in order to continue with a sustainable partnership and please the pallets of those who consume.

We are very proud to be part of this project for so many years by now and very happy with the quality of the '23 Harvest being the closest yet to '16. As you received it slightly too fresh in roast, we recommend to give it some time to rest and kick off with the Koppi instead, the Altos will open up so nicely!

B

Koppi
Dhilgee Chelbesa

Index

Profile Dried Apricot, Black Tea, Lemon and Mint
Producer 303 Small-Holder Farmers
Origin Dhilgee Chelbesa Washing Station, Gedeb, Ethiopia
Altitude 2100m
Varietal Kurume, Dega
Processing Washed
Harvested January 2023
Roaster Koppi
Roast Date 21st September

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 23 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 1.55min
Extraction Yield 19.69%
Filter Aeropress
Coffee 19g
Grind Setting 26 Clicks
Water 200g
Temperature 85c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 4 x back and forth
Note Add the lid and push out the air before flippin'
Press 2.00min → 3.00min
Bypass (optional) Enjoy straight or add 20g to the final brew for a slightly streched out acidity

Description

In Ethiopia, direct trade is tricky to achieve due to the given structures. Farms are usually a lot smaller (0.5-2 hectares) than in other origins wherefore a farmer produces such small quantities that it is not feasible to build his own washing station. Cooperatives are built where several hundred farmers across the surrounding hills deliver their cherries to. Those are referred to as washing stations where the coffee gets sorted, processed and then sold to exporters and roasters. The one you are brewing up just now is from Girum Assefa and his washing station Dhilgee Chelbesa where 303 Farmers deliver their cherries to. The region Gedeb, is known for its dense semi forest vegetation, giving ideal shades to the coffee plants and diversity in the soil. We cupped several coffees together with Charles and Anne on the recent bike trip through Sweden and this lot clearly stood out with its pleasing and clear floral profile. A wonderful example of the unique soft coffees from Ethiopia. Make sure to brew it on Aeropress for a more wilde and acidic expression of its characteristics, it's so good too!

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-23.11

A

Tim Wendelboe
Tatmara

Index

Profile Mango, Dried Strawberries, White Florals
Producer Negussie Tadesse
Origin Dakiti, Kaffa, Ethiopia
Altitude 2000m
Varietal 74110
Processing Natural
Harvested December 2022
Roaster Tim Wendelboe
Roast Date 25th October

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14.5g
Grind Setting 21 Clicks
Water 250g
Water TDS 60 PPM
Mineral Dosing 0.16g / 1L distilled water
Water Temperature 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.30min
Extraction Yield 20.51%
Filter Aeropress
Coffee 30g
Grind Setting 28 Clicks
Water 120g + 120g (bypass)
Temperature 80c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 8 x Back and forth
Note Add the lid and push out the air before flippin‘
Press 1.00min → 1.20min
Bypass Heat the water to 90c and add 120g to the final brew + swirl it

Description

One of the very rare natural coffees by Tim Wendelboe. Who is known for its untouchable approach to quality in coffee and disliking of natural processing. Yet he is 'opening up' since a few years and this Tatmara lot from Neguisse and Tim is a coffee that we feature each season. The 2022 harvest is the strongest one we had so far with its pleasing characteristics of a classic natural Ethiopian that yet remains its clean floral profile. You can tell that Tim puts its emphasize on keeping the processing as little as possible with his lot of Neguisse. If you would like to highlight the processing a little more, grab our Aeropress recipe for a wilder cup.

B

Swerl
La Guaca

Index

Profile Warm Chocolate, Roasted Nuts, Dried Fruits
Producer Ureña Rojas Family
Origin Chirripó, Costa Rica
Altitude 1700m
Varietal Red Catuai
Processing Red Honey (Sealed Fermentation)
Harvested Feburary 2023
Roaster Swerl
Roast Date 27th October

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 14g
Grind Setting 16 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 20.26%
Filter Aeropress
Coffee 16g
Grind Setting 24 Clicks
Water 200g
Temperature 91c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Paper
First Pour 0s → 30g + Swirl the Aero twice
Second Pour 30s → 200g
Press 1.50min → 2.10min
Note Stop pressing when you hear the hissing noise

Description

How good is Costa Rica this year?
The Altos in the previous and now this banger! We have cupped it when visiting Beatriz and Daniel during the bike ride across Sweden and already said this has to be part of Seasonal, so they put some aside for us. Just warm chocolate, roasted nuts and sweet dried fruits, exactly what you want when it says Costa Rica on the bag! Drinking this one while it gets windy, rainy and meh' outside, is another reminder how lucky we are that the seasons in coffee fit so well to our seasons here in Europe. With comfortable, sweet and warming coffees arriving just in time for cozy Autumn. For an even more heavy and sweet profile, try the Aeropress! It's delicious!
*This has also been the coffee we served at the Pop Up with ACID in Berlin and with Yoshua for the opening of Juicy Project in Hamburg along with the recent elegant Worka from Ethiopia.

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-23.12

A

Lykke
Finca La Cabaña

Index

Profile Dried Mango, Cookie Dough, Brazil Nut and Chocolate Chips
Producer Carmen & Miguel Angel Lopéz
Origin Chalatenango, El Salvador
Altitude 2000m
Varietal Pacamara
Processing Natural
Harvested March 2023
Roaster Lykke
Roast Date 15th November

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 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.20min
Extraction Yield 19.75%
Filter Aeropress
Coffee 16.5g
Grind Setting 24 Clicks
Water 230g
Temperature 94c
Water TDS 60 PPM
Method Regular
Paper 1 x Aesir Competition Filter
First Pour 30g
Stir 2 x Back and forth
Second Pour 30s → 230g
Note Add the plunger to avoid coffee drippin' through.
Press 1.50min → 2.10min

Description

Welcoming an old friend to Seasonal. Benjamin Norman has been the Headroaster at Drop Coffee for many years. Roasting super clean coffees for our coffee van, those lively pop-ups and the beloved Three Cubes shop in Hamburg. Today he stands behind the machine at the fun yet dedicated team of Lykke in Stockholm. We have paid him a visit along our trip through Sweden this summer and really like their clear approach to specialty coffee. Working with only a handful of farmers throughout the year with the clear focus on a sustainable direct trade and rising the cup quality together with them. This Pacamara harvest by Carmen and miguel surely isn't and easy one to roast as it can quickly get burned while remaining underdeveloped on the inside. Showcasing many years of experience in roasting and cupping by Benjamin. This is the cleanest natural processed coffee we brewed in '23! Sweet, tropical, nutty, buttery with a pleasing chocolate aroma – enjoy + discover the details on their fun packaging. ;)

B

Coffee Collective
Kiangoi PB

Index

Profile Cherry Geuze, Rhubarb and Red Currants
Producer Kenneth Njeru Kaboro
Origin Kiangoi Washing Station, Kirinyaga, Kenya
Altitude 1800m
Varietal SL28, SL34, Ruiru11, Batian
Processing Washed
Harvested January 2023
Roaster Coffee Collective
Roast Date 20th November

Brew

Filter Modified Kalita Wave Dripper 155
Coffee 15g
Grind Setting 23 Clicks
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 2.00min
Extraction Yield 20.14%
Filter Aeropress
Coffee 17g
Grind Setting 18 Clicks
Water 250g
Temperature 85c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Paper
Pour All at once
Stir 3 x Back and forth
Press 3.00min → 3.30min

Description

This one is among our top three Kenyans for a few years by now. With a ever returning spiking acidity, this PB (Peaberry) lot is one we are waiting for each Kenyan season. The PB locks in the aromas even more and you can feel the very hard structure of it when grinding. Resulting in a thick and sweet sour cherry aroma that is just pure joy to drink. If you would like to rise that acidity even further, grab you Aeropress and follow the recipe above. In addition this coffee is supporting the new project of Collective who is aiming to compensate for their total CO2 pollution by building up a forest in Denmark. While it surely will take some years until this is achieved we are once again proud to support another of their ambitious projects to be a mindful modern coffee company. Respecting humans and nature with each cup they serve. Scan the QR for more details on the forest and check their B-Corp certification online.

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-24.01

A

Drop Coffee
Ana Sora

Index

Profile Haribo Peach & Pineapples, Jasmine, Earl Grey
Producer Israel Degfa
Origin Guji, Yirgacheffe, Ethiopia
Altitude 2350m
Varietal 11/714 & 74120
Processing Washed
Harvested January 2023
Roaster Drop Coffee
Roast Date 11th December

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 distilled water
Water Temperature 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 21.00%
Filter Aeropress
Coffee 17g
Grind Setting 24 Clicks
Water 270g
Temperature 85c
Water TDS 60 PPM
Method Regular
Paper 1 x Aesir Competition Filter
1st Pour 40g
Stir 2 x back and forth
2nd Pour 40s → Top up till 270g
Note Add the plunger and lift it slightly to avoid the coffee drippin'
Stir At 2.00min remove the plunger and stir 3 x back and forth
Press 2.10min → 2.50min

Description

Clean–Clean–Clean on repeat!
As you probably have heard so many times by now, our most crucial requirement of a roasted coffee is to be clean. Only then, the cup can reveal the hard work that went into farming, harvesting and processing of the coffee. Allowing to express its unique characteristic in origin and varietal when cracked open with a grinder and the pour of hot water. Roasting shall be done to the bare minimum of an evenly developed seed. With those two coffees you are about to brew and drink, you find two excellent examples of how clean coffee can and should be. The returning Ana Sora by Israel Degfa in Ethiopia and Joanna Alm in Sweden, with a lively Ethiopian profile of Peach, Pineapple, Jasmine and Earl Grey. Striking with a super strong harvest in '23 we also got hold of a few 'Blueberry-Bombs' from the natural processed lots of Ana Sora in our shop that we can only recommend to get your hands on. Enjoy brewing Ana Sora and a bright start into 2024 to all of you!

B

April
El Socorro

Index

Profile Peach, Nougat & White Florals
Producer Diego de la Cerda
Origin El Socorro Farm, Palencia, Guatemala
Altitude 1800m
Varietal Maracaturra
Processing Washed
Harvested February 2023
Roaster April
Roast Date 19th December

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 94c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.00min
Extraction Yield 20.00%
Filter Aeropress
Coffee 18.5g
Grind Setting 25 Clicks
Water 250g
Temperature 89c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 2 x back and forth
2nd Stir 5 x back and forth at 2.50min
Note Add the filter and push out the air before flippin'
Press 3.10min → 4.00min (stop before the hissing noise)

Description

Patrik Rolf has pushed Five Elephant in it's early stages to quite a level of quality and made its name across the scene with various panel discussions (scroll back to 2019 on youtube) and participation in a diversity of championships. While we would still not agree on the 'EspressoRoast', we surely do on many of his addressed topics and can only recommend digging into it. With the coffee in your hands El Socorro, we are celebrating the return of a truly impressive work from Diego de la Cerda in Palencia at Seasonal (check S-23.01). We haven't had such a clean and especially vibrant, yet floral cup ever from Guatemala where coffees tend to be heavy, nutty and sweet. With this one you are about to enjoy, it is impressive how you could mistaken it for an Ethiopian coffee. Brew it side by side, swap the cups around before the first sip and make a guess. A very strong and unique coffee by April in Copenhagen from who we are looking forward to share more in the future.

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-24.02

A

DAK
Strawberry Kiss

Index

Profile Strawberries & Cream
Producer Daye Bensa
Origin Rumu Damo Washing Station
Altitude 2300m
Varietal Heirloom
Processing Natural
Harvested January 2023
Roaster DAK
Roast Date 22nd December

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 92c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 22.03%
Filter Aeropress
Coffee 19g
Grind Setting 25 Clicks
Water 250 (+ 30g bypass)
Temperature 85c
Water TDS 60 PPM
Method Inverted
Paper 1 x Aesir Competition Filter
Pour All at once
Stir 10 x Back and forth
Second Stir 4 x at 2.00min
Note Place the flushed filter and push out the air.
Press 2.20min → 2.40min
Bypass Heat up the Kettle to 97c and add 30g to the final brew.

Description

In controversial to the previous box, we are brewing two coffees from neighbouring regions in Ethiopia and Guatemala yet with a very opposite expression. Both coffees are natural processed instead of washed, where the seed ferments inside the whole cherry after harvest. This, as you quickly can tell when grinding, is adding a very intense and sweet aroma.
Starting off with the Ethiopian you will find that long forgotten classic strawberry aroma as we used to find it a lot back in 2017. Integrating that enhanced sweetness in the typical Ethiopian floral cup profile, if done right and not over fermented is unique in its expression like no other. The collaborating farmers and dedicated workers around/at the Rumu Damo washing station have achieved the second and third place in 2020's cup of excellence and truly know how to work with their coffees. Again, make sure to grab that Aeropress and brew our recipe for a cup of 'whipped strawberry-cream'.

B

Three Marks
Rosma Casco

Index

Profile Honey Melon, Chocolate, Cranberries & Raisins
Producer Axel Palacios
Origin Los Suspiros, Palmira, Guatemala
Altitude 1900m
Varietal Caturra, Cartuai, Bourbon
Processing Natural
Harvested Jauary 2023
Roaster Three Marks
Roast Date 15th January

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 91c
First Pulse 0s → 30g
Second Pulse 30s → 120g
Third Pulse 50s → 190g
Fourth Pulse 1.20min → 250g
Total Time 2.10min
Extraction Yield 20.18%
Filter Aeropress
Coffee 16g
Grind Setting 20 Clicks
Water 250g
Temperature 90c
Water TDS 60 PPM
Method Regular
Paper 2 x Aesir Competition Filter
1st Pour 0s → 30g
Stir 2 x Back and forth
2nd Pour 30s → 250g
Note Add the plunger and lift it slightly to avoid the coffee drippin'
Stir At 2.00min remove the plunger and stir 2 x back and forth
Press 2.20min → 2.35min

Description

Creamy, sweet - fermented yet clean.
An excellent example of a well done natural processed coffee. The fermentation is on the edge, intense yet not alcoholic and overwhelming, letting the chocolaty profile of the harvest still come through clear and pleasing. Our friends of Three Marks in Barcelona are always so welcoming and a bunch of really nice guys with good coffee. Pay them a visit when strolling through Barcelona next time.

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.

Subscribe
Imprint / Privacy Policy / Credits