SWEET BLOOM | NIGATU WASE | ETHIOPIA | 340 GR

We are thrilled once again to offer a special single producer lot from Nigatu Wase! Wase has been growing his beautiful coffee for 39 years now, and recently decided to sell independently. It is an honor to be able to purchase his coffee for a second year in a row, and we are grateful to our friends at Keffa Coffee Importers for helping us build this relationship.

One indication of Wase’s care and commitment to quality is the uniformity of the seeds. There are hardly any quakers (lighter colored seeds – the result of picking underripe fruit) and the seed size is consistent from one to another. The results are stupendous!

Similar to last year, you’ll find plenty of darker fruit notes like blackberry, and blueberry – and a refined acidity we liken to rosé wine. Sweet, lively, fruity, clean and may just be your favorite natural of 2020.

ABOUT SWEET BLOOM

BLOOM to BLOOM

All coffee begins with a bloom: an elegant, fragrant white flower. Exceptional coffee, freshly roasted and ground, blooms again when infused with hot water – equally fragrant and even more complex. We care deeply about everything in between these two blooms, from the producers to precision roasting. Our passion for this craft ensures the end result – what’s in your cup – is as beautiful as its beginning.

ANDY SPRENGER

In 2013, after ten years in the specialty coffee industry, Andy Sprenger returned with his family to his home town of Lakewood, Colorado to start a new chapter in his coffee career. He brings a wealth of sourcing and roasting knowledge and titles such as two-time US Brewers Cup Champion, Runner-up in the World Brewers Cup Championship, 2013 US Aeropress Champion, and Runner-up in the 2014 US Cup Tasters Championship.
Andy is building a team of coffee professionals who care deeply for their craft, producers, and for those that buy, sell and drink Sweet Bloom Coffee.

THE HEART OF SWEET BLOOM

Perhaps the strongest model for buying coffee ethically and sustainably is the direct trade/relationship model. A typical approach by roasting companies is to send a company representative to a farm to visit the producers, and negotiate a price for their coffee (usually well above market price). A relationship is created, and ideally, the roaster purchases from this farm year after year. Some roasters do this very well, and we have great respect for those who follow a transparent and consistent model. READ MORE AT sweetbloomcoffee.com

SWEET BLOOM | KANZU | RWANDA | 340 GR

  • Producer: various
  • Altitude: 6400 ft
  • Varieties: bourbon

After four years now of purchasing from the Kanzu washing station in southwest Rwanda, one thing we are sure of is that this group of growers consistently produces delicious coffee. And our 2020 selection, lot #16, just might be our favorite yet. With a candy sweet and floral fragrance fresh off the grind, we are tasting apple jelly, hibiscus, and dark honey in the brew. Super sweet, juicy and balanced – a slightly more adventurous addition to our lineup which trends towards comfort coffees this time of year. Enjoy!

ABOUT SWEET BLOOM

BLOOM to BLOOM

All coffee begins with a bloom: an elegant, fragrant white flower. Exceptional coffee, freshly roasted and ground, blooms again when infused with hot water – equally fragrant and even more complex. We care deeply about everything in between these two blooms, from the producers to precision roasting. Our passion for this craft ensures the end result – what’s in your cup – is as beautiful as its beginning.

ANDY SPRENGER

In 2013, after ten years in the specialty coffee industry, Andy Sprenger returned with his family to his home town of Lakewood, Colorado to start a new chapter in his coffee career. He brings a wealth of sourcing and roasting knowledge and titles such as two-time US Brewers Cup Champion, Runner-up in the World Brewers Cup Championship, 2013 US Aeropress Champion, and Runner-up in the 2014 US Cup Tasters Championship.
Andy is building a team of coffee professionals who care deeply for their craft, producers, and for those that buy, sell and drink Sweet Bloom Coffee.

THE HEART OF SWEET BLOOM

Perhaps the strongest model for buying coffee ethically and sustainably is the direct trade/relationship model. A typical approach by roasting companies is to send a company representative to a farm to visit the producers, and negotiate a price for their coffee (usually well above market price). A relationship is created, and ideally, the roaster purchases from this farm year after year. Some roasters do this very well, and we have great respect for those who follow a transparent and consistent model. READ MORE AT sweetbloomcoffee.com

Hummingbird Blend | Espresso | KILO

Our Hummingbird Blend by Common Greens Coffee

Together with Claye and Josh, owners of Common Greens Coffee we decided to go for a blend to create a true specialty based on their sourced beans from around the world. They are a micro-roastery based in Amsterdam and because we know each other from the coffee scene and became well known to each other we decided to set up our collaboration with the start of Hummingbird Amsterdam, being their first big partner in Amsterdam.

We truly believe coffee is about connectedness and community and we as Hummingbird also believe we are here to make sure everyone thrives in life. Thats why we have a multi-roaster approach, showcasing the big, bold, beautiful and badass coffees from around the world.

DÕ: do you accept cookies?

OATMEAL COOKIE DOUGH (250gr), made by Petit Gâteau, de beste Franse patisserie in Amsterdam, in samenwerking met Hummingbird Amsterdam. Deze koeken verkopen wij elke dag vers afgebakken bij de koffie. En nu kan je dit feest ook in je huis hebben en delen met je hele gezin, vrienden of studentenhuis.

Over Petit Gâteau:

Meike Schaling besloot haar hart te volgen en leerde het banketbakkersvak in Parijs aan de Ecole de Boulangerie et de Pâtisserie. Ze werkte als Pâtissière in sterrenrestaurant La Grande Cascade. In 2006 opende ze haar eigen patisserie in Parijs en in 2013 opende ze, samen met Patrice, Petit gâteau Amsterdam.

Patrice Andrieu leerde het vak aan de Ecole hôtelière de Chamalière in de Puy-de-Dôme en Hostellerie de Fontanges in Rodez. Na zijn studie werkte hij voor Groupe Accor, Saint Clair le traiteur en La Grande Epicerie de Paris waar hij de cateringafdeling ontwikkelde. Van samenstelling van het menu tot budgettering en logistiek, Patrice verzorgde talloze recepties en evenementen voor verschillende Franse ministeries en voor klanten als Chanel, Dior, Guerlain, Louis Vuitton en Les Opéras de Paris.

Hummingbird Blend | Espresso 250gr

Our Hummingbird Blend by Common Greens Coffee

Together with Claye and Josh, owners of Common Greens Coffee we decided to go for a blend to create a true specialty based on their sourced beans from around the world. They are a micro-roastery based in Amsterdam and because we know each other from the coffee scene and became well known to each other we decided to set up our collaboration with the start of Hummingbird Amsterdam, being their first big partner in Amsterdam.

We truly believe coffee is about connectedness and community and we as Hummingbird also believe we are here to make sure everyone thrives in life. Thats why we have a multi-roaster approach, showcasing the big, bold, beautiful and badass coffees from around the world.

WORKSHOP COFFEE | DECAFFEINATED ESPRESSO

About Workshop Coffee

Roasting:

‘Clean, sweet and fresh’ is the guiding principle behind every batch of every coffee we produce. Initially, this means sourcing coffee from growers who pay close attention to all stages of harvest and processing, but at our end we feel the responsibility lies with us to ensure that our roasting is always…

Careful. We want to showcase the intrinsic quality of each of the coffees we serve, meaning that we don’t want to taste the influence of the roasting process itself. We’re looking for our roasting to be transparent; merely a process by which we unlock the coffee’s potential.

Consistent. We don’t think that getting it right every now and then is good enough. We employ a combination of roasting intelligence software, strict quality control and a healthy dose of honesty to ensure every bag of coffee you receive is up to standard.

Considered. In order to ensure that our guides are in the right places, and that the coffee is still as fresh as the day we started serving it, a rigorous self-critical quality control programme is essential. Even when our coffee passes all in-roasting quality checks, we still evaluate every single batch by taste, on three separate occasions. Just to make sure.

more info about all juicy details: workshopcoffee.com

WORKSHOP COFFEE | LOS CRISTALES

About Workshop Coffee

Roasting:

‘Clean, sweet and fresh’ is the guiding principle behind every batch of every coffee we produce. Initially, this means sourcing coffee from growers who pay close attention to all stages of harvest and processing, but at our end we feel the responsibility lies with us to ensure that our roasting is always…

Careful. We want to showcase the intrinsic quality of each of the coffees we serve, meaning that we don’t want to taste the influence of the roasting process itself. We’re looking for our roasting to be transparent; merely a process by which we unlock the coffee’s potential.

Consistent. We don’t think that getting it right every now and then is good enough. We employ a combination of roasting intelligence software, strict quality control and a healthy dose of honesty to ensure every bag of coffee you receive is up to standard.

Considered. In order to ensure that our guides are in the right places, and that the coffee is still as fresh as the day we started serving it, a rigorous self-critical quality control programme is essential. Even when our coffee passes all in-roasting quality checks, we still evaluate every single batch by taste, on three separate occasions. Just to make sure.

more info on taste notes workshopcoffee.com

Sey Coffee | Pedro Gomez | Mexico

  • VARIETAL
    Typica, Bourbon
  • REGION
    Tenejapa, Chiapas
  • ALTITUDE
    1,600 masl
  • HARVEST
    May, 2020
  • PROCESSING
    Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 15-18 hours. Dried on raised beds for 7-10 days.

ABOUT PEDRO GOMEZ

“Chiapas is a new region for us, and is very our first exploratory look into Mexico. Tenejapa is a very remote area, and therefore hasn’t seen much attention from coffee buyers. However, amongst all of the Mexican coffees we tasted this year, the ones from this region caught our attention for their potential. The members of the coffee-producing group in Tenejapa primarily speak a dialect of Mayan. Pedro Gomez is a leader within the community, and one of the only producers who can also speak Spanish. We’re very excited to continue exploring Mexico, and hope to open up what has been a relatively quiet specialty coffee producing country.” -SEY

more info about all juicy details: seycoffee.com

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Sey Coffee Mazateca #1 | Mexico

Mazateca #1FIELD BLEND – WASHED Mexico

  • VARIETAL
    Typica, Bourbon
  • REGION
    Sierra Mazateca, Oaxaca
  • ALTITUDE
    1,800 – 2,000 masl
  • HARVEST
    July, 2020
  • PROCESSING
    Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 24-36 hours. Dried on raised beds for 10-15 days.

ABOUT MAZATECA

This coffee comes from the remote parts of the Sierra Mazateca mountains, where there are mostly closed indigenous communities. Most are not Spanish speakers, making this a very difficult region to work within. We are very excited to be working in this region because it is relatively unrepresented, and the micro climate seems ideal for producing complex cup profiles. We will continue learning more about this unique region as we explore these coffees in the years to come.

ABOUT TYPICA AND BOURBON

Bourbon and Typica compose the most culturally and genetically important groups of coffees in the world. They are both low yielding, have very good cup quality potential, and are very susceptible to most diseases. Historical records indicate that seeds were taken to Yemen from the natural coffee forests of south west Ethiopia to be cultivated as a crop. Recent genetic tests have confirmed that Bourbon and Typica were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Bourbon and Typica spread around the world, forming the basis of modern Arabica coffee cultivation.

More info at seycoffee.com

Sey Coffee | Bensa | Ethiopia

Ethiopian Landrace

REGION
Bensa, Sidama

ALTITUDE
2,100 masl

HARVEST
January, 2020

PROCESSING
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Anaerobic fermented for 60 hours. Washed. Dried on raised beds for 16 days.

more info about all juicy details: seycoffee.com