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Inside the all-metal body with plastic elements, you’ll find two 38mm conical hardened steel grinding stones (stone: G1) and two bearings that attach them to the axle. The all-metal container for ground coffee is attached to the body from below, which you can thread with the grinder after a few turns. On top, the Chestnut C2 is hinged by a sturdy handle with a plastic cap. The aluminum is perforated all over the surface of the grinder, so you are sure of a firm grip.
Timemore Chcestnut C2 Hand Grinder
€ 78.67
We have finally found a manual grinder that would meet our expectations with its grinding quality, price, and ease of use. The Timemore C2 grinder is exactly what we were looking for. You can grind coffee with it comfortably and quickly, and it won us over mainly with the quality of processing, the uniformity of the ground coffee, and the clean design. The smaller version of the C2 is an excellent grinder for home use and travel.
Container volume: 25g of coffee
Stones: steel, conical 38 mm
Number of grinding levels: 30
Material: aluminum, plastic, stainless steel
Height: 14.5 cm without handle, approx. 16 cm with handle
Diameter: approx. 5 cm
Weight: with handle approx. 476 g
€ 17.77 – € 53.37
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.
€ 19.61 – € 58.79
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.
€ 19.61 – € 58.79
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.
€ 18.15 – € 54.45
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.
€ 18.15 – € 54.45
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.