€ 52.09
The beautiful teapot from the Japanese brand Kinto will make drinking tea your favorite ritual! 🫖
Materials: porcelain (kettle) stainless steel (strainer and handle) silicone (handle attachment)
Volume: 600ml
Dishwasher safe
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: cherry cake, oolong tea, lime
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: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: mild cherry liquor, sparkling wine
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: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherry in chocolate, peppermint ice-cream
The natural process 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 and after harvest, they were dried on raised beds for 20 days.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherry in chocolate, peppermint ice-cream
The natural process 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 and after harvest, they were dried on raised beds for 20 days.
Country: Ethiopia
Area: Keramo Village, Sidamo Region
Processing station: Daye Bensa
Altitude: 2300 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: Dry
Taste profile: Blueberry cheesecake, creamy body, muscovado sugar
The farmers of Keramo village live so high up in the beautiful mountains that they do not have their own processing station. All 1,500 growers take their coffee to the Bombe processing station, which is owned by Daye Bensa Coffees producer Asefa Dukama.
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