The Tasting Pack

20,00

3 x 100 g 

The first The Visit Coffee Roastery Tasting Pack has it all. Our head roaster selected three top micro lot coffees. The big contrast in their flavors creates a taste experience that ranges from complex to juicy to exotic.

The coffee trio that comes in a limited design box makes a proper gift for you our your coffee friend.

Category:

ETHOPIA GUJI DIMTU TERO KENYA KARMIKIUI ETHIOPIA SASABA
RED GRAPE | ZESTY ORANGE | FLORAL | BLACK TEA | CEDAR | ROSE HIPS STONE FRUIT | HERBS | FLORAL

The company joined the coffee industry in December 2010 G.C through establishing the Almaz seyoum Beyene coffee exporting company (a sister company) that focuses on buying Arabica coffee and exporting it to different parts of the world. Nowadays, our company (Dimtu coffee industry Plc) is working on both natural and washed coffee types having already constructed washing station and dry mill at Oddo Shakiso farm and Hambela Wamena district.

The Karimikui factory is located at a high altitude in an area where they grow more tea than coffee. It’s under the greater Rungeto Farmers Cooperative society, that has other great performing factories like Kiangoi and Kii. Karimikui and other Rungeto washing stations are always on top of our priority list.

Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of everything. Other common cultivars are K7, Ruiru 11 and now also Batian.

At Sasaba washing station, the red cherries are collected from late October until December and brought to the Sasaba washing station. Cherries, intended for washed processing, are processed on-site and fermented for about 48 to 72 hours before they are placed on the drying beds for around 7 to 8 days. The natural coffees are usually dried for 15 to 20 days

After the coffee is washed and slow-dried at Sasaba, it is sent off to Wonberta’s warehouses in Addis Ababa in parchment form where it awaits final color sorting and processing before export. The company has its own trucks, warehouses, sorting, and processing facilities, meaning it is in control of every step.

This makes it easier to maintain high-quality standards all the way to export, ensuring that the fruity and vibrant flavors of Sasaba coffee make it safe and untouched to coffee enthusiasts around the world.

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Brew Method Filter Filter Filter
Process Natural Fully Washed Fully Washed
Harvest 2021 2021 2021
Origin

Ethiopia –  Oromia, Guji Zone Oddo Shakiso District

Kirinyaga County, Kenya

Ethiopia Guji

Varietal

Heirloom Ethiopian

SL28, SL34, Ruiru 11, and Batian

Heirloom