Northern Light + Polar Espresso Festive Duo Coffee Box Set

Northern Light + Polar Espresso Festive Duo Coffee Box Set

$52.00

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Northern Light + Polar Espresso Festive Duo Coffee Box Set

$52.00
Shipping calculated at checkout.
Pineapple
Earl Grey
Raspberry
Berries
Apricot
Fig
A carefully curated festive coffee duo to complement your Christmas. Pre order only, to be despatched/collected on 14th December. 

Select grind: (Need help? View Grind guide)

Description

We curated this coffee duo to make your festive season even more special. We tasted so many coffees to find the perfect ones to complement your Christmas, and we’re to excited that we discovered these two exquisite single origin African coffees, that are packed with seasonal flavour.

Northern Light is a bright and zesty Ethiopian, ideal for Christmas morning, whereas Polar Espresso is a bold and fruity Kenyan, that’s the perfect way to round off a festive feast with family and friends.

Both coffees come in a reusable 250g tin and are presented in a gift box.

Limited run, preorder only. The coffee will be roasted on 11th December and despatched or made ready for collection on Thursday 14th December.

Ethiopia Sidama Buncho

Farm:

Bunch Station

Processing:

Fully Washed

Owner:

Asefa Dukamo

Region:

Sidama

Varietal(s):

JARC Selection 74158

Altitude:

2,260 to 2,360 metres above sea level

Town:

Shantawene

High up in the agriculturally rich area of Shantawene, approximately 940 smallholder coffee producers gather their cherries to be processed at the Buncho Washing Station. Most coffee grown in the region is 100% organic, though not certified due to high certification costs, as farmers simply do not have the money to apply chemical fertilizers, pesticides, or herbicides. The challenges faced by the producers of Buncho Station, include a lack of access to electricity, water, telecommunication, and road access, are being met head on by the station owners. So far, projects have included building roads to connect villages, installing electricity transformers and supplying producers with training in coffee plantation etiquette and better agricultural practices. Once picked, the cherries are delivered to the mill to be sorted based on density and quality. This process is carried out by submerging the cherries in tanks and removing the floating cherries prior to drying. After sorting, the cherries are then de-pulped and transferred into fermentation tanks for 24 hours. Once fermentation is complete, the coffee is rushed through tunnels and pushed with wooden tools to remove the mucilage. After the washing process is complete, the coffee is moved to traditional raised beds lined with mesh nets. The coffee rests here for roughly 12 to 15 days before being dried and hulled. The result is a coffee bursting with pineapple and raspberry. It’s super elegant and clean, with lovely lingering notes of bergamot.

Kenya Kiri AB

Farm:

Ngiriambu Farmers’ Cooperative Society

Processing:

Washed & dried on raised beds

Owner:

1,200 smallholder farmers

Region:

Kirinyaga County

Varietal(s):

Ruiru 11, SL 28, SL 34, Batian

Altitude:

1,450 metres above sea level

Town:

Kianyaga

In the shadow of the towering Mt. Kenya, the Ngiriambu Farmers’ Cooperative Society provides educational tools, agricultural advice, and financial assistance to approximately 1,400 producers in order to ensure they maintain a stable income by selling high quality coffee. Thanks to the high elevations in this region, temperatures and rainfall are ideal for coffee production and the rich red, volcanic soils also provide a strong foundation for healthy trees. Additionally, biennial rainfall patterns allow for two harvests each year, contributing more income to each producer. In order to maintain a healthy yield, these producers work to execute sustainable agricultural methods. Carefully articulated pruning and weeding methods are enforced to promote the growth of healthy trees. Fertilizer and mulch are incorporated into the soil to promote soil health. Also, to solidify this sustainable knowledge, training and advice are given to producers via field visits organised by the ministry of agriculture. After harvesting ripe coffee cherries by hand, producers transport the cherries to the mill whereby the exterior pulp is removed via machine. The coffee is then rushed into a fermentation tank and submerged in water to initiate a fermentation process. This stage lasts overnight and allows the sugars to break down before being pushed through channels to complete the washing process. After a last careful soak, the freshly cleaned coffee is spread on the raised tables to begin the drying phase. Drying can vary in duration and is dependent on temperature and volume. This means that drying will take anywhere from 7 to 15 days in the open sun. During this time, the coffee is hand sorted and moved to prevent the spread of mould and maintain quality. Once the ideal moisture content is attained, the coffee is hulled and rested before being shipped. The result is a bold and fruity coffee, which explodes with sweetness and notes of berries, apricot and fig.
About Ethiopia
Where it all began, Ethiopia is where coffee was first consumed by humans, albeit as a fruit rather than a beverage.

From wild coffee, harvested in the verdant forest, to garden coffee, grown around the homesteads of smallholder farmers, to vast estates of meticulously but intensively farmed trees, Ethiopia offers a stunningly diverse crop.

Typically harvested between October and February, Ethiopian coffees are often brilliantly fruity and floral, with notes of bergamot, and elegant complexity.
About Kenya
The Kenyan coffee industry is renowned for its investment in research, which has led to the development of a large number of experimental varieties, of which SL-28 and SL-34 are particularly valued for their high quality.

Since the 1950s, coffee has been grown both on large estates and on smallholdings which use local washing stations to process their crops. With Kenyan coffees, you can expect sweetness, intense acidity, and complex fruit flavours.

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