An exclusive club created for speciality coffee lovers, just like you.

 

Cafè de Finca is about selecting speciality coffee microlots with a superb quality, and roast it in small batches so you can enjoy it as much fresh as possible.

 

¿Shall we begin?

Every single one of the coffees suggested by our Q Grader can be bought in two different roast profiles, being each one of them the optimal for espresso or brewed (in any of the possible ways: V60, Chemex, Aeropress…)

 

These single origin coffees will be roasted and packed in One-Way valve bags, to maintain all the flavour. Please remember that availability is limited to the number of 250 grs. bags produced for each batch.

NEXT BATCH WILL BE ROASTED

19/04/2018

 

PAPUA KIGABAH

Pirineos Bourbon Elite

HEIGHT – 1.480 m.

VARIETY – Bourbon Elite

PERIOD – November-March

PROCESS – Washed and Sun-dried

AROMA – Floral

FLAVOUR – Cocoa and Vanilla

BODY – Medium

ACIDITY – Malic

+ INFO

San Marcos

HEIGHT – 1.000-1.460 m.

VARIETY – Catuaí and Caturra

PERIOD – November-March

PROCESS – Washed

AROMA – Honey

FLAVOUR – Fruity

BODY – Medium

ACIDITY – Phosphoric

+ INFO

Sumatra Mandheling

HEIGHT – 800-1.600 m.

VARIETY – Catimor, Typica

PERIOD – June-December

PROCESS – Giling Basah, sun-dried

AROMA – Grass

FLAVOUR – Chocolate, spicy, wood

BODY – Full

ACIDITY – Low

+ INFO

Kiambú

HEIGHT – 1.500-1.700 m.

VARIETY – SL28 and SL34

PERIOD – June-December

PROCESS – Washed and Sun-Dried

AROMA – Fresh, citric and spicy

FLAVOUR – Lemon, pepper, honey

BODY – Soft

ACIDITY – Sharp Citric

+ INFO

Serrano Superior

HEIGHT – 1.000-1.300 m.

VARIETY – Bourbon and Caturra

PERIOD – September-March

PROCESS – Washed and Sun-dried

AROMA – Tobacco, cocoa, camomile

FLAVOUR – Wooden

BODY – Medium

ACIDITY – Lactic

+ INFO

Colibrí Azul

HEIGHT – 1.100-1.650 m.

VARIETY – Bourbon

PERIOD – November-January

PROCESS – Washed and Sun-dried

AROMA – Floral

FLAVOUR – Honey and grapefruit

BODY – Medium

ACIDITY – Sharp Citric

+ INFO

Honey Organic

HEIGHT – 1.450 m.

VARIETY – Bourbon and Catuai

PERIOD – December to March

PROCESS – Honey

AROMA – Honey, Flowers, Butters

FLAVOUR – Calvados, Honey, Green Apple

BODY – Medium Soft

ACIDITY – Lime Citric

+ INFO

Yirgacheffe

HEIGHT – 1.770 – 2.200m.

VARIETY – Indigenous Arabica

PERIOD – October to January

PROCESS – Natural Dried

AROMA – Jasmine, Floral Tea

FLAVOUR – Tangerine, Lemon, Spices

BODY – Medium 

ACIDITY – Soft citric

+ INFO

Being part of the Cafè de Finca Club will allow you to place your orders

through e-mail to our Cafè de Finca Department. We will inform you periodically of the arrival of new microlots as the roasting dates for them.

 

If you need more information and how to become part of the Cafè de Finca Club

We would like to thank you for your support, only with passionate

coffee lovers like you this project is possible!