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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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