On this page we always post what coffees we have in store. Since we buy coffees that are offered in-season, the house blend BlackJack and filter coffees always change. This is what makes our coffees so interesting because you always get something different. Stop by often and be surprised by our offerings. All coffees are also for sale at the shop so you can take it home with you and experiment with it.

Since January 2016, we roast our own coffees. We started with a 1kg roaster but demand made us decide that we changed to a Giesen W6-A. We now roast all our coffee ourselves in The Big Building, a co-op community building behind Groningen’ Central Station. However, the capacity of the greens is limited so we still order small batches of greens from Caffenation. All these coffees are available in the cup and in the bag for you to take home!

 

Black & Bloom Roasts

On Espresso: Costa Rica Fn. El Venado Yellow Honey

The finca El Venado is part of the Cerro San Luis project in the Western Valley, near capital San Jose.

Cerro San Luis is the coffee project of husband and wife Alexander & Magali Delgado. Their micro-mill and farms are located in the small township of San Luis de Grecia, Alajuela province, Western Valley. In 2009, the couple built the micro-mill at Cerro San Luis in response to the coffee producing challenges in Costa Rica around the turn of the century. They have been milling their own coffee for a couple of years now. With every harvest, they gain more experience in the process. The Delgados knew they were on the right track after ranking in Cup of Excellence’s top 20 in the 2012/2013 season.

At Cerro San Luis, the Delgados experiment with varieties and different styles of processing. The farm has Villasarchi, Catuai and Caturra varieties. Recently, they also started with SL28 and Geisha varieties. Cerro San Luis coffees are honey processed or natural processed. They deliberately chose for these processes to reduce the amount of water needed for processing. For this style of processing, they use a Penagos machine for depulping. The machine allows different settings for mucilage removal, producing black, red, yellow and white honeys. Black honeys are closest to natural coffees with most mucilage left on during processing. White honeys on the other hand are closest to washed coffees. This approach to honey coffees is the interpretation of Alexander and Magali. Other producers worldwide may use other methods for coffees that carry the same name.

After processing, the honey coffees are dried on raised tables. Interesting to see at Cerro San Luis are the different techniques for drying the parchment. At the mill, they built different structures for gentle drying of the coffee. One of these are the bunk bed style of drying beds. Instead of having one level per drying table, these have two levels. The shaded first level of the table provides shade for the second. Because only the warm winds dry the beans, the coffee isn’t stressed during the drying process. Next to that, they have the “regular” beds for full sun-drying. Another option for drying is a sort of greenhouse. Temperatures are closely monitored here. When needed, the sides of the greenhouse can be lifted so cool air blows through.

 

On Espresso: Burundi Gahahe Honey Processed

The odd one out: a honey processed coffee from Burundi! Greenco started experiments with processing at Gahahe washing station last year. Greenco learned all about specialty coffee processing at specialty producers in Costa Rica. This is the first year where the theory was put into practice in Burundi. They wanted to offer a fun alternative to the classic fully washed Bourbon coffee.

Gahahe central washing station

Gahahe washing station is located in Gahahe, Kayanza Commune in Kayanza province. The washing station lies at 1800 meters above sea level. Gahahe has 1771 registered coffee producers, each has 240 trees on average. The washing station is equipped with 10 fermentation tanks, 4 cherry selection tables, 2 soaking tanks and a drying field with 180 drying tables, and 18 pre-drying tables. Kibingo can process 750 000kg of cherry per day.

At cherry intake, a picking team sorts the cherries on maturity. This is essential for a fine processing, with less damaged beans. The cherry skins are mechanically removed during pulping. Usually, for washed coffees, the parchment would dry ferment for 12 hours. This skep is skipped for the honey processed coffee. After pulping, the sticky parchment goes straight to the pre-drying tables. A second team of pickers checks the parchment with mucilage on to take out defect beans. After a couple of hours, the parchment is moved to the drying tables. Depending on the weather conditions, it will reach 12% moisture content in about three weeks.

All producers registered at a Greenco washing station are organized in groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organization with the washing station.

At the washing station, farmers can obtain organic fertilizer from reconverted coffee pulp. To promote farm renovation, producers can buy low-cost, subsidized coffee seedlings at the washing station. Each station has its own nursery for this purpose.

Kayanza

Kayanza is one of Burundi’s regions with the best coffee growing reputation. Coffee farms lie in the highlands, where soils are rich and volcanic. But optimal growing conditions alone aren’t enough to produce a high-quality coffee. To achieve a top coffee, a skilled and dedicated washing station manager is essential. They oversee the implementation of good economic practice and farmer education, and collaborate with the producers to ensure they have access to the necessary tools. They also help farmers determine and implement the practices best suited to the specific growing conditions of their plantations.

 

 

On Filter: Kenya Kapsokisio AA, Mt. Eldon

 

Kapsokisio is one of Kenya’s superstar coffee processing factories. The mill has built a reputation for quality over the many years that it has been processing coffee. Kapsokisio is located at the foothills of Mount Elgon, in Kapsokwony town, Bungoma County. The factory was built in 1971. Nowadays, it services about 850 coffee producers in the region. The farms lie at altitudes between 1500 and 1950 meters above sea level.

Kapsokisio processes its coffee the typical Kenyan way, with an eye for detail here and there that greatly improves the cup quality. Before pulping, the cherries are sorted on quality and processed separately accordingly. Next, the cherries are depulped on a disc pulper and fermented under water for 24 to 48 hours. During this fermentation, the water is changed so it stays clean. The parchment is cleaned in the grading channel and soaked for an additional 24 hours prior to drying. On the raised drying tables, shade nets protect the parchment from too hot sun.

Kenya

Coffee production in Kenya dates back to the late 1880s, when French Missionaries reportedly brought seeds to the Taita Hills area. Introduced into the Kiambu district in 1896, coffee found a great combination of altitude, soils and temperature that resulted in the high quality for which Kenyan coffee is known across the globe. Still today, the biggest coffee growing area spreads from Kiambu, on the outskirts of Nairobi, up to the slopes of Mount Kenya. The Counties in this region also known as Central Kenya – Kiambu, Kirinyaga, Murang’a and Nyeri – have an annual production of around 39,000 metric tons of green coffee, which accounts for almost 70% of the national production. Other coffee growing areas are: Machakos (Eastern Kenya) and Bungoma (Western Kenya), but volumes are significantly smaller.

Although patterns may differ from area to area, Kenya is generally known to have two main rainy seasons which dictate two crops. Long rains occur from March to May, while a shorter rainy season occurs around October. The dry spells that anticipate those rains trigger two flowering periods: February/March for the country’s main crop, and September for the early or ’fly’ crop. Central areas are able to produce and deliver coffee in both seasons, whereas Machakos, for example, is known for only having production during the early crop season.

Coffee plants naturally find extremely fertile soils in Kenya’s growing regions. Soils are young and volcanic and very rich in organic matter. The altitude in coffee growing areas ranges from a minimum of 1280m in Embu, Eastern part of Mount Kenya region, to a high of 2300m in Nyeri, on the Western slopes.