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Coffee of the week - #07-17

April 2, 2017

Another week, another new roaster! We are happy to announce and welcome on board April Coffee Roasters. Compared to when we started 3 years ago there are so many new roasters entering the scene, and they all perform at the highest standard. It is also more fun for you to get something different every week. 

 The founder and owner of April has roasted your coffee many times before. Patrik Rolf has been with both DaMatteo and Five Elephant before he chose to follow his own path and move to Copenhagen, the Danish capitol. 

 

Main coffee of the week is the La Alsacia from Colombia, and we find the beans to be very light in colour, have an extra look yourself. This coffee grows in the San Alberto farm located at Buenavista, Quindío in Colombia. Producer Juan Pablo Villota have done a great job with all coffees coming out of San Alberto and this, La Alsacia is no exception. A washed processed caturra variety that grows on an altitude between 1600 - 1650 meters.

 

La Alsacia - Colombia

Region: Quindio

Variety: Caturra

Process: Washed

Roast Date: 21.03.2017 

 

Second coffee of the week is a washed coffee from Konga Ethiopia. This region is well known for its fruity coffee, but yet a clean and lingering mouthfeel. The natural biodiversity and history of Ethiopia as a coffee producing country is simply amazing. This is where it all started, and it's also where we find some of the most complex and interesting tasting coffees in the world. The reason for that is that almost all coffee grows wild in nature which allows the soil to keep and produce their natural minerals making sure that the growing conditions will be sustainable and of very high quality for years to come. The process station that this coffee comes from, Konga have been around for many years and are famous for producing the characteristic floral and citrusy coffees that have become a trademark for the Yirgacheffe region.

 

Konga - Ethiopia

Region: Yirgacheffe

Variety: Mixed Heirloom

Process: Washed

Roast Date: 21.03.2017

 

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