Sure, Cold Brew Kit will make your home cold brewing easier and cleaner. But the real focus with this product is the flavor. We carefully selected the coffees we pack in those little filter bags that are just waiting to be immersed in water to release all the flavors and aromas that make cold brew a truly amazing drink.
In our first edition of the Cold Brew Kit we offer you two choices of coffee. Both are full of flavor but each has a distinct character. Are you ready to meet them?
Ethiopia Suke Quto
Region: Guji, Ethiopia
Cupping score: 87
Certifications: Organic, Rainforest Alliance
Altitude: 1800 – 2200 masl.
Cupping notes: Floral, lime, peach, with a sweet and clean finish and a pleasant acidity
The story behind the coffee
Ethiopia brings forth complex flavor profiles that are hard to find elsewhere. Known for its plentiful mountain ranges and plateaus, it offers the perfect growing environment. It is intriguing to find out that all Arabica coffee around the world originates from Ethiopian coffee varieties. With a rich coffee history that began more than 500 years ago, various legends tell us the story of the birth of coffee – all testifying to the fact that coffee has unbreakable ties with Ethiopian culture.
Tesfaye Bekele is the man that put Guji specialty coffee on the map. While Guji as a region was dominated by cattle farmers, he sought new ways to make coffee more popular in Guji. “I don’t consider myself to be a coffee farmer. Because, coffee is everything to me, it is more than a job. All my time and energy are placed into the beans that I harvest and process.” Tesfaye Bekele explains.
After a bushfire, out of a desire of forest conservation, Tesfaye Bekele started Suke Quto Farm which is currently Organic and Rainforest Alliance certified. It was possible to conserve the forest by distributing coffee and shade tree seedlings amongst the local community. He recruited 150 out-growers that replanted the forest. With this, Tesfaye accomplished his dream with Suke Quto Farm: developing environmentally friendly coffee, and sustaining the local community with a consistent income. The local smallholders harvest organic coffee and deliver it to Suke Quto Farm for processing.
To get hold of this amazing coffee we partnered with Trabocca, who pay for the farm’s organic certification and grant premiums to the Suke Quto farm if quality standards are met. “Trabocca is our main buyer,” Tesfaye explains, “We sell our coffee to them every year and they are distributing it throughout the world. Trabocca is very serious about quality control and brought us to the level at which we are now, where we are very proud of our product.”
Espirito Santo Village Project
Region: Espirito Santo, Brazil
Cupping score: 83.5
Altitude: 930 masl.
Cupping notes: Juicy, fruity, cacao, chocolate with medium body, high sweetness and low acidity
The story behind the coffee
The Sítio Bela Vista farm resides in the mountainous area of Patrimônio do Ouro, in the Brazilian state of Espirito Santo. The region is known for its abundance of precious metals and in particular gold. Patrimônio do Ouro can roughly be translated into gold heritage.
At the beginning of the 1900s, the Romão’s were one of the first families in the region to start a coffee farm. They named it Sítio Bela Vista. During the early coffee cultivating years of the Patrimônio do Ouro area, farmers acted on pure intuition. But when coffee became the main source of income, they were triggered to develop their agronomical knowledge and skills.
In 2000, the pursuit of quality coffee took off. Peelers, washers, drying patios, and fermentation bins were installed in the area. The Romão family followed this trend and invested in all necessary equipment. As a result, the family won three regional contests and realized that their coffee had potential.
At the Sítio Bela Vista farm, coffee is selectively picked four to five times a year. This picking tactic ensures that all cherries mature. It keeps the quality levels high at Sítio Bela Vista farm. The family takes all necessary measures to avoid contamination or deterioration of the beans, by using bags with better ventilation for the cherries.
Processing is done within the compound. They separate floaters, pulp, and remove the mucilage. The parchment dries on patios, where temperatures are checked consistently by farm personnel.