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espresso směs skládající se ze 2 druhů arabik (Brazile, Ethiopie)
Směs DARK STAR se vyznačuje rozdílným pražením oproti ostatníprodukci pražírny Coffee Source.
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This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overtone.
Region: Chelchele, Kochere, Yirgacheffe
Farm (farmer): Various smallholder farmers
Altitude: 2080 masl
Variety: Heirloom Ethiopian varieties
Flavor profile: peach, lemon balm, lime
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Light, precise, and fast. Similar to our fifth anniversary edition Cinco, the Pyxis scale weighs right down to 0.01 of a gram and up to 500 grams. Its compact size and slim design make it easy to travel with. Comes with a convenient carrying case.
The Acaia Pearl Model S is a professional-grade smart scale that brings consistency and insight to your coffee brewing. It provides all the help you will need to make that perfect cup of coffee with its essential brewing modes, real time flow-rate display and the all new built-in Acaia interactive coffee brewing guide.
Introducing our smallest dosing cup. This lightweight portafilter tool makes the transfer of ground and whole coffee as smooth as possible. Fashioned from stainless steel, the dosing cup is stackable and anti-static, keeping your workflow clean and quick.
The first step in brewing with a Toddy® Cold Brew System is simple but necessary: placing the Toddy® Silicone Stopper in the brewing container. Toddy® Stoppers can be used indefinitely, but we recommend you keep extras on hand in case they are lost or misplaced.
High quality ceramic filter for all Yama Glass cold brew coffee makers and the Silverton. It measures just over 39 mm and is just over 5 mm thick.
The farm, Finca La Senda, is now run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar. The farm extends from the borders of the village up to mount Balàm. Coffee is planted at an altitude between 1550 and 1970 meters and it is harvested on an extension of broadly 27 hectares.
Farm (farmer): Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar
Altitude: 1550-1970 masl
Processing: experimental / natural with 36h carbonic maceration
Flavor profile: sweet gooseberry aroma, raspberry notes, sparkly acidity, red ripe strawberries, natural sweet wine finish, ripe sweet pineapple