Kava2

This years Peruvian harvest tasted amazing to us. We were lucky enough to get this incredible gesha variety through our friends at On another note we really resonate with the approach and efforts this family puts into sustainability. Lorenzo Arbildo Ubillus owns and operates the 2-Ha farm Finca La Naranja. Located in Chirinos, La Naranja enjoys a high altitude, making it an area known for excellent, high-quality coffees. It is central to their culture to care for the environment and the farm surroundings through organic and sustainable practices—specifically, through the management of compost and bio-fertilizers. With notes of peach, pear and aromas of apple blossom with fresh white flowers this delicate lot makes a perfect filter, but we drink espresso at the roastery too when we feel lazy :) Also available as barista selection at k2 and k37

We’re proud to continue presenting to our buyers as they’re a synonym for quality and consistency. This lot won us over instantly, and we had to have it. With a quantity of 32kg sealed in 6 vacuum bags, it probably won’t last long.

Carbonic maceration process was first introduced by Project Origin’s founder, . Since then, Project Origin has developed a range of CM techniques that are now available in a variety of countries. This Ethiopian was flushed with nitrogen which allowed for prolonged fermentation time in order to develop complex flavors. For those who are not interested in coffee processing specifics — it’s an incredible lot worth trying! 25€/bag — go get it at www.kava.family while you can!

This February we had a privilege to visit Ethiopia and Kenya and scout for lots that we’ll roast and introduce later this year at kava. It has been an incredible journey. Rewarding and humbling at the same time. After nearly two weeks and numerous cuppings we narrowed down our favourites. Now we have to wait for them to arrive. We’re grateful to all the farmers for their time, hospitality and incredible coffees we had an opportunity to taste. and his team are the backbone of this global shift in coffee quality ensuring that consistent quality is not accidental but controllable and pushed forward year after year. This takes years of experimenting, testing and hours away from home. Supporting the farmers through knowledge and resources while improving coffee processing on a scale which was unimaginable only few years back is no small feat and needs to be praised whenever possible. Thank you for taking us along for the ride. See you next year in central America if everything adds up. Witnessing what it takes to nurture a coffee plant in order to produce a stunning profile that reaches our cups is something we wish everyone would experience. For now we’re leaving you with a few images just to bring along a bit of the atmosphere through your mobile screens. Hugs to all the friends we’ve met along the way from all sides of the world, hope to see you again soon!

Four fresh, new coffees are online! A bit later than we expected as port strikes caused a delay with our delivery. Still we managed to roast and cup these and they’ll be packed and ready to ship out from Thursday morning. As usual - find them at www.kava.family