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Each bag of specialty coffee contains 250 grams of whole beans.
Each box of competition style coffee contains 100 grams divided into 2 x 50 grams of whole beans.
Looking to buy larger quantities? Check out our wholesales section.
The Double Bloom | 15 g coffee/250 g water
⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams
Brew time for this recipe should be between 2:40-3:00!
Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.
With UPS we can guarantee a fast and professional delivery service that makes sure you get your coffee fresh.
For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.
If you have special delivery instructions or requests, please leave a note in your cart before checkout.
Coffee: This natural processed Gesha variety is produced by Carlos Estrella and is grown at 1970 msl on the La Ramada Lot at the farm La Estrella. The coffee is harvested in June 2022.
Story: Due to the farm’s humid climate, cherries dry for up to two months in a parabolic dryer where they are exposed to the sun during the day and moved constantly to avoid mold formation and to dry the coffee evenly. In the dryer, the cherries are covered overnight to avoid the early morning dew and maintain an even moisture content.
Producer Carlos Estrella takes care of his mother Aura Eliza Nupan’s farm Finca La Estrella in the town of Buenos Aires in La Union, Nariño, Colombia. They produce a natural gesha produced in the La Ramada lot of the farm at 1970msl that was harvested in June 2022.
Taste description: Floral aroma with notes of dried fruit, candied raspberries, a wonderful structure and a long finish with an elegant acidity.
Always fresh: 250 grams of coffee, perfect for both an exciting batch brew and an edgy espresso.
History: Carlos Estrella takes very attentive care of Finca La Estrella, the farm belonging to his mother Aura Eliza Nupan, in the town of Buenos Aires in the municipality of La Union, Nariño. This lot is from the La Ramada lot of the farm. Carlos carefully selects ripe cherries and begins post-harvest processing by sorting out immature and over ripe cherries through removing “floaters” when the cherries are immersed in water. The next step is manually sorting cherries to ensure consistency. Due to the farm’s humid climate, cherries dry for up to two months in a parabolic dryer where they are exposed to the sun during the day and moved constantly to avoid mold formation and to dry the coffee evenly. In the dryer, the cherries are covered overnight to avoid the early morning dew and maintain an even moisture content. Carlos constantly observes climate conditions, as they tend to vary drastically. Dried cherries from Finca La Estrella’s are stored in a dry warehouse in jute bags for the first ten days and then rested until they are dry milled and placed into GrainPro. Both the coffee trees and the fruit they produce are treated with special care at Finca La Estrella.
