Notes on our coffees and how to brew them
Five single-origin Colombian coffees, each made for a different moment: the everyday cup, the rich one, the morning with time to taste, the special occasion and the change from the usual. When to pour each, and how to brew it.
A washed coffee from Chinchiná in Caldas: clean and sweet, with subtle herbal undertones, made with CBD as a distinctive ingredient.
Grown in Chinchiná, in the heart of Caldas, this is the cup for ordinary mornings: a bright acidity balanced by real sweetness, over a light, creamy body. A daily drinker held to a specialty standard.
A single-origin coffee from Caldas with tasting notes of coconut and buttery caramel that recall a Colombian candy, and a substantial body that carries the sweetness.
A Geisha from Villamaría and Risaralda, in Caldas, kept in a light roast to protect its chamomile-like florals and juicy citrus. Soft, clear, and built for the occasion you slow down for.
Grown between 1,800 and 2,050 meters in Nariño, where cold nights and bright equatorial sun slow the cherries' ripening and concentrate their sugars. The result is a very sweet cup, with chocolatey undertones and a creamy body.
The recipe gives the numbers; the technique is in the bloom, the pace of the pour and the drawdown. How to read each one, with our Geisha and our Nariño in the cup.
French press, pour-over and AeroPress: our three recipes with exact doses and timings, and the Kukuwu coffee each method suits.
One place rather than a blend, but how precise is the place? From a country down to a single farm, and where each of our five coffees sits on that scale.
Before a coffee is roasted, the fruit around the seed has to come off. Whether that happens before or after drying changes the cup, and our range has both.
Small, black and offered everywhere: what a tinto is, where the name comes from, how it is made at home and served on the street, and how to make one with a coffee worth slowing down for.