New Products of the Month

*Scored at 94 for espresso by Coffee Review in Oct 2020

Size: 200g

Tasting Note: Tangerine | Orange Peel | European Pear | Honey | 

Varietal: Catuai, Villa Sarchi

Processing Method: Yellow Honey

Growing Altitude: 1600m

The name Kinka Bear® was inspired by the adorable Kinkajou (Potos Flavus), also nicknamed as “honey bear”. As an unusual member of the raccoon and the last and only species under the genus Potos, the Kinkajous live in the tropics of central and southern America. At a height of around 50cm, Kinkajous have some astonishingly long tongues (as long as 13cm) for fruit plucking or nectar extracting. Domesticated Kinkajous also consumes real honey as a part of their diet, and thus became the inspiration of this coffee’s name – the Kinka Bear®.

The coffee industry in Costa Rica has gone through something that all coffee lover should know – the micromill revolution. Sick of being haggled and under-appreciated, Costa Rican coffee producers had decided to break away from large, corporative processing stations.

Instead, they turned to a family-oriented or community-oriented (often organising themselves in an association or co-operative), where capable farms built their own mills, and even more capable farms will help several neighbouring farms to process the coffees.

Additional Notes on Yellow Honey Processing Method

Costa Rica has long known to be the home of honey processed coffees – so much that the producers disagreed with each other on how honey processed should be defined, each taking into consideration different factors like the amount of flesh left on the seed, the drying time and the bean-flipping frequency. 

The passions and disagreements ended in a rather interesting result where different colours are used to categorize different levels of honey processes: white, yellow, orange, gold, red, black and others. The deeper the colour, the more flesh is allowed to adhere to the beans during the drying process.

Yellow honey process means that a slight amount of fruit flesh or “honey” was allowed to adhere to the beans during drying.

Size: 200g

Tasting Note: Strawberry | Peach Juice | Fruity Gummy | Bergamot | Honey

Varietal: Heirloom

Processing Method: Anaerobic Honey 

Growing Altitude: 2200m

Prior to the use of anaerobic fermentation method, the development of the coffees was never fully understood and controlled – most of them were done by experience, trial and errors, and a bit of luck. Anaerobic fermentation in a tank allows better control with manipulatable pH level, Brix reading (°Bx) and temperature.

The anaerobic honey coffee is made by adding an extra step before the usual processing – they are fermented in an anaerobic environment (usually in a fermentation tank) for 4-6 days. The cherries are then processed per the usual honey processing practice – which is to be de-pulped, but some flesh is left on the seeds when they are being dried in the sun, allowing the sweetness of the fruit flesh to work its wonder during the drying process.

Grab this if you’re feeling special today – this might be just what you’re looking for!

Background of Anasora

The Anasora washing station is one of the thirteen washing stations under the management of  Kerchanshe Trading PLC, led by Mr Israel Degfa the coffee veteran. After years of managing commercial coffee production in Ethiopia with a focus in volumes, Mr Degfa has recently challenged his coffee company to take a pivot and shifted their direction towards quality, including collaborating with international traders for customisation and experimentation.

If you’re looking for a coffee from long-standing, established washing station managed by experienced coffee producer with multiple international collaborations – you’ve found it.

This coffee is available in a set of 3 along with other processing methods. Check them out: Click here 

Size: 200g

Tasting Note: Berries | Peach | Kyoho Grape | Mango | Strawberry

Varietal: Heirloom

Processing Method: Anaerobic Natural 

Growing Altitude: 2200m

Prior to the use of anaerobic fermentation method, the development of the coffees was never fully understood and controlled – most of them were done by experience, trial and errors, and a bit of luck. Anaerobic fermentation in a tank allows better control with manipulatable pH level, Brix reading (°Bx) and temperature.

The anaerobic natural coffee is made by adding an extra step before the usual processing – they are fermented in an anaerobic environment in a fermentation tank for 4-6 days. The cherries are then processed per the usual natural processing practice – which is to be dried on raised beds in the sun.

The Q-grader described this coffee with aromas of berries and peach, followed by tasting notes of kyoho grapes, mango, and strawberry. Grab one and see if you agree!

Background of Anasora

The Anasora washing station is one of the thirteen washing stations under the management of  Kerchanshe Trading PLC, led by Mr Israel Degfa the coffee veteran. After years of managing commercial coffee production in Ethiopia with a focus in volumes, Mr Degfa has recently challenged his coffee company to take a pivot and shifted their direction towards quality, including collaborating with international traders for customisation and experimentation.

If you’re looking for a coffee from long-standing, established washing station managed by experienced coffee producer with multiple international collaborations – you’ve found it.

This coffee is available in a set of 3 along with other processing methods. Check them out: Click here