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We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products
Country: Ethiopia
Region: Gedeb
Station: Chelbesa
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: washed – dry fermentation
Taste: Jasmine, honeydew, bergamot
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: washed
Taste profile: cherry, lime, walnut in sugar
Indonesia Pegasing was grown at high altitudes and processed with the washed method. That gives the coffee a clean and sweet taste of cherries, hibiscus, lime, and cascara. It was grown by the best farmers and processed at the Pegasing station by Hendra who’s renowned for his liking of experimentation with coffee processing methods.
Country: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
Taste profile: Chamomile tea with lemon, and hazelnut cream
This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed by Coffee Gardens. The coffee company has a station below the mountain where most farmers live; they know all of them in person. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day.
Country: Guatemala
Region: Huehuetenango
Farm: Piedra Azul
Altitude: 1500 – 1800 m. a. s. l.
Varietal: Caturra, Bourbon
Processing: Washed
Taste:
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: cocoa, apricots, lime
Carbonic maceration is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented for 70-80 hours without air and with the help of carbon dioxide, and then dried on raised beds for 20 days.
Country: Etiopie
Region: Lalesa, Gebed
Station: Lalesa Site
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: natural
Taste: Blueberries, lemon, cheesecake
On farms in the Lalesa area, coffee grows under the shade of massive Ensete banana trees, whose pulp is used to make the traditional dish Kocho (Kočo). The leaves, up to a meter wide and two meters long, are used for wrapping food, but most importantly, they provide excellent shade for the coffee plants. Growing in a shaded environment is ideal for coffee trees, as it enhances the quality of the coffee and positively impacts the environment.
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: milk chocolate, red apple, oolong
Anaerobic fermentation is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.
Country: Ethiopia
Region: Gedeb
Station: Chelbesa
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: washed – dry fermentation
Taste: Jasmine, honeydew, bergamot
Country: Guatemala
Region: Huehuetenango
Farm: Piedra Azul
Altitude: 1500 – 1800 m. a. s. l.
Varietal: Caturra, Bourbon
Processing: Washed
Taste:
Country: Kenya
Region: Kiriaini, Muranga
Station: Kiriaini
Altitude: 1700 m. a. s. l.
Varietal: SL 28, SL 34
Processing: washed
Taste: Vanilla, lime, rhubarb pie
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.