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Natural processing ↓
Washed processing ↓
Honey processing ↓
Fine robusta ↓
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Our coffee
Clean and with very little fermented flavors
80 hours fermentation without oxygen
60 hours aerobic fermentation
Method used in Kenya, Burundi, Rwanda
Fermented for 100 hours with dried lavender flowers
Keeping sticky mucilage
80 hour fermentation in whole cherry
20 days fermentation without oxygen
Double fermentation for total of 21 days
Robusta done right - clean, sweet, and bold
Combined lots from independent farmers