Kilsbergen is the mountain that surrounds Örebro and is like the forest and the mountains a bit darker, it fits good for filtered, espresso or might even fit as a lighter espresso.
Most of the blend consists of a MEXICO bean from Oaxaca and the region Ozolotepec. We work with the cooperative UNTAO who processes coffee from smallholder farmers.
The two lots we imported last year from Oaxaca are from the region of Ozolotepec. We don’t have farm-specific information, as the coffee comes from many small farms and is combined into lots depending on quality and cup profiles.
The second coffee is a COLOMBIAN bean from the Huila area and the Café Origin group. A café origin group is a group of smallholder producers located in the southern region of Huila Department. The farmers have been implementing consistent organic farming practices for many years. Their goal is to produce high-quality certified beans to supply the international specialty market and become the leading supplier in organic coffees from Huila. In order to professionalize their services, they have already set up a small quality lab where they regularly analyze their own and even other coffees. So far, we can definitely tell that their efforts in providing an excellent cup have paid off. Paired with their holistic approach towards sustainable business development this family company appears to have a bright future ahead.
The last coffee is an ETIOPIAN from This coffee is from Sidama Coffee Farmers Cooperative Union (SCFCU). Bokasso and Hunkute coffees have always amazed us with their unique flavor complexity and brightness. They are both from the Sidama Cooperative Farmers Union and located in more-or-less the same area. By default, they are always different than most other coffees we are buying. The washing station sits in an area with extremely high altitude compared to most sites in Sidamo. They have proven over time their ability to consistently produce great coffees. The challenge with these coffees is that they are closed and tart immediately after harvest and can take several months to open up. When cupping fresh coffees, it can be hard to see this.
Roasted very carefully as a medium roast towards a lighter medium that you might be used to. This is a round and smooth coffee that intends to fit after lunch, dinner, afternoon coffee, morning coffee, yes everything. But still, it’s a coffee that doesn’t taste ”ordinary” but brings something extra to the table sort of speak.
In the Cup: Pleasant fruity acidity, slightly winey, tropical fruit acidity, Jammy rich and bold fruit. Mature berries, raisins, mango, complex and characteristic.
Kaffe – Levereras både som hela bönor eller malet. Består av kaffe från Mexico Oaxaca och regionen Ozolotepec samt Columbia ”Huila” och slutligen en Ethiopia ”Sidamo” som jag rostar till ett medium/mörkrostat kaffe Ett kaffe som är väldigt runt och trevligt och lagom kraftigt utan att smaka bränt. Sticker ändå ut och känns speciellt.