New Products of the Month

Tasting Note: Whiskey | Rum & Raisin | Red Wine | Grapes

Size: 200g / 1kg

Brewing Recommendation: Filter Brew / Modern Espresso

How would you describe yourself when you can’t get your coffee fix?

According to the celebrated classical composer, J.S. Bach, one may turn into a "shriveled-up roast goat" if one couldn't have coffee three times a day!

Well, at least that's how he expressed his love for coffee back in 1735 with his satirical mini-opera ‘Schweigt stille, plaudert nicht (BWV 211)’, which translates to "Be Still, Stop Chattering" - a narrative piece about a coffee-addicted girl, Lieschen, and her grumpy father, Schlendrian. Here's how it goes:

“Father sir, but do not be so harsh!

If I couldn’t, three times a day,

be allowed to drink my little cup of coffee,

in my anguish I will turn into

a shriveled-up roast goat.

Ah! How sweet coffee tastes,

more delicious than a thousand kisses,

milder than muscatel wine.

Coffee, I have to have coffee.”

Oh my… how about you? You’re not planning to become a shriveled roast goat, are you? Remember to get your coffee!

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Additional Notes on Raisin Natural Processing Method

Given the many "infused" coffee available in the market, one might simply guess that the "Raisin Honey" processing method involves adding raisins (or essence) into the tank during the fermentation process.

If only if it is so easy. 

In fact, raisin honey process involves an extra step before the usual fermentation takes place: the coffee cherries went through dehydration to achieve raisin-like form. This ensures that the delicious liquids produced from the fermentation later would be absorbed by the dehydrated coffee cherries rather than being discarded (throwing the liquids/water away is usually the practice).

After that, the coffees went through the traditional "natural" process, which means they are dried under the sun as whole cherries without removing anything including the skins.

Tasting Note: Rose | Blueberry | Lychee | Dessert Wine

Size: 200g / 1kg

Brewing Recommendation: Filter Brew / Modern Espresso

Mozart is a musical prodigy who is deemed as one of the greatest musicians throughout the history, leaving tremendous impacts on the classical music landscape albeit passing away at a young age of merely 36. He left the world with legacies amounted to more than 600 pieces. Wow!

Named after the amazing musician, Canet Mozart promises an abundance of flavours from the moment you smell and throughout the tasting experience. The raisin honey process successfully created flavours that a normal honey process couldn't capture.

Imagine a rose-scented perfume; imagine acidity and sweetness that reminds you of blueberry and lychee; now imagine a reminisce of dessert wine. That's Canet Mozart!

Need we say more? Don't miss out!

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Additional Notes on Raisin Honey Processing Method

Given the many "infused" coffee available in the market, one might simply guess that the "Raisin Honey" processing method involves adding raisins (or essence) into the tank during the fermentation process.

If only if it is so easy. 

In fact, raisin honey process involves an extra step before the usual fermentation takes place: the coffee cherries went through dehydration to achieve raisin-like form. This ensures that the delicious liquids produced from the fermentation later would be absorbed by the dehydrated coffee cherries rather than being discarded (throwing the liquids/water away is usually the practice).

After that, the skins and flesh of the coffees are removed before being dried under the sun, leaving only a thin layer of mucilage on the seeds during the drying stage - therefore "honey" process.

Tasting Note: Rose | Osmanthus | Sweet Orange | Peach | Tea

Size: 200g / 1kg

Brewing Recommendation: Filter Brew / Modern Espresso

What does coffee mean to you? 

To Diego Samuel Bermùdez Tapia, coffee meant an adventure that transformed his life into becoming one of the most celebrated coffee producers from Colombia.

Armed with a tenaciously curious heart, Diego's efforts to learn and overcome the various challenges in the coffee industry led him to innovations through food technology - he was one of the pioneering Colombian coffee producers to utilize varieties of microorganisms and yeasts in the fermentation processes.

Since El Paraiso positioned and marketed themselves in the specialty market back in 2015, the business has since then grown to comprise a total of seven farms: El Paraìso (the original), and six other expansions - Villa Rosita, Villa Esperanza, Villa Alejandro, South Paradise Estate, El Rubi, and El Manzanal.

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Additional Notes on El Paraiso's Processing Methods

Thanks to a strict regimen of almost industrial-style processing, Diego has now perfected various recipes to achieve his ideal flavour profiles again and again with the help of controllable variables and cleanliness.

Before any processing, all freshly picked ripe cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins; pre-selected microorganisms are then introduced to according to the desired fermentation type, while the level of fermentation is constantly monitored with temperature and pH level measurements.

Once the desired outcome is achieved, thermal shock process (hot/cold treatement) is employed to ensure that all the tantalizing flavours and aromas are more effectively absorbed by the coffee seeds.

Tasting Note: Red Berries | Candied Plum | Bright | Clean

Size: 200g

Brewing Recommendation: Filter Brews

Ever since we happily slipped and fell into the caffeine rabbit hole, we have always heard nothing but good things about Kenyan coffees according to the internet anecdotes, especially the washed ones. In our excitement, we explored Kenyan washed, and like many beginners - we ended up scrunching our faces by the extremely acidic notes.

There were a few reasons to that, but we later realize that roasting Kenyan coffees to be sweet is actually challenging, and it's difficult to come across master roasters who could consistently produce such results. We are not saying that our roast is the best, but we are liking our latest Kenyan releases so far (the other one is a natural from Nyeri) in comparison to many other Kenyans that we have released in the past.

As a side note, Kiambu coffees have slowly become our favourite from Kenya although they are not as well-known as coffees from Nyeri or Kirinyaga regions. Our current Kiambu offering from Wamuguma washing station stands out because of its highly sweet flavour and blackcurrant notes with darkberries acidity.

On the Naming of the Coffee

At The Crackpots, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Tasting Note: Dark Berries | Mulberry | Blackcurrant | Hint of Blueberries

Size: 200g / 1kg

Brewing Recommendation: Filter Brews / Modern Espresso

Rare and sweet natural processed coffee from Kenya! If you have always been hunting good Kenyans that is bright yet balanced (not sharply acidic), you might not want to miss this natural Kenyan that many described as unsweetened ribena - dark berries and blackcurrant goodness!

It is produced by Kiaguthu washing station, one of the first stations owned by the Othaya FCS (Farmers' Cooperative Society) and was established in 1964, the year Kenya gained independence. Regarded as one of the top coffee producers from Nyeri, Othaya FCS now owns approximately 19 "factories" with many of them becoming a brand of their own - Rukira, Thuti, Chinga, Ichamama, Kiaga, and Gitundu to name a few.

Why are natural processed Kenyans rare?

Being one of the best coffees in the world for many years, Kenyan coffees vibe is akin to French wines - there is a very conservative system involving farms, mills, auction houses and green dealers who have very specific expectations about processing methods, which is usually the clean and bright washed coffees.

Only a handful of processing stations took the risk and care to produce natural Kenyans since there are fewer prospective buyers; but when they do, the results are usually amazing.

If you're a Kenyan lover, rejoice! This season, we are offering two Kenyans that we think are the best Kenyans we have had yet at The Crackpots. Apart from this natural coffee from Kiaguthu, the other one is a washed from Wamuguma. 

 On the Naming of the Coffee

At The Crackpots, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Tasting Note: Nutty | Chocolate | Raisin | Mid-high Body

Size: 250g / 1kg

Brewing Recommendation: Milk-based / Classic Espresso