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This combo is your ticket to the world of specialty without borders: more exciting lots, better value, and maximum flavor discoveries.
Inside Combo Specialty:
• Ethiopia Suke Werekata (200 g) — Arabica from the highlands of Uraga (Solomo), one of the highest coffee-growing regions in the world. Expect a vibrant aroma of flowers and bergamot, bright flavors of lime and pomegranate, honey-like sweetness, and a juicy fruity finish. By the way, this lot goes through a 72-hour anaerobic fermentation. The station team specializes in experimental batches: precise control at every stage, accurate data collection, and constant micro-adjustments create a clean, intense, and fruit-forward cup profile.
• Kenya Kiriri (200 g) — aromas of dried cherry and cranberry pull you in from the first breath, while the taste opens with juicy cherry plum, sweet-and-sour cranberry, and rich cherry. The aftertaste is long and berry-like, as if you just picked fresh fruit on the slopes of Mount Elgon. By the way, this batch uses Wet Anaerobic processing. The cherries ferment in sealed tanks under water without oxygen, slowing the process and allowing complex fruity notes to develop. Then comes the classic washed method for clarity and elegance. When someone says coffee is just a morning drink, we say: no. It’s an experience. It’s aesthetics. It’s immersion into another culture. It’s a flavor you won’t forget. A piece of wild, fertile Kenya in your cup, after all ;)
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