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: Ethiopia Kochere Chelelektu
For the second year in a row, we offer a lot from this famous washing station in Kochere. Chelelektu is a town in the Kochere woreda or district in the Gedeo zone of the Southern Nations, Nationalities, and Peoples’ Region. Kochere lies just south of the Yirgacheffe region, west of Gedeb and northeast of the Oromia region.
Over the years, Chelelektu coffee has become synonymous with quality. It is a barista’s favourite for the coffee competitions. Coffees from Chelelektu are known for their typical Ethiopian origin profile – a vibrant floral profile with soft citrus and peach notes. The beans are incredibly well processed at the washing station in Chelelektu town and were deeply blue-green when we cupped them for the first time. During, processing the skin of the fresh cherry is physically removed using a pulp machine and water. The sugar coating or mucilage around the parchment is removed during the fermentation process. Once fermentation is completed the parchment is thoroughly washed with clean spring water to remove all traces of fermented mucilage. At Chelelektu, the parchment is dried on raised beds under shade for 10 up to 12 days until the bean’s interior reaches 12% moisture. This gentle drying under shade results in a concentrated cup and long shelf life.
The clean and dried beans are stored in a warehouse with a region label and are graded. Typically, the coffees are sold to exporters on the commodity exchange. These exporters can sell to the international coffee market.
In the Gedeo zone, coffee is typically grown on a very small scale in the garden of the producer, where it is intercropped with other subsistence crops. The red-brown soils in the area have a high iron content and a depth over 1.5m. Why is this important for coffee, you may ask.
Deep soils allow for the development of an extensive root system, meaning that the coffee plant can get more nutrients and moisture from the soil. A deeper root system also means stronger and taller trees. Soil depth also dictates the soil moisture storage and nutrient storage capacity. Deeper soils naturally have more nutrients and moisture available for the plants growing in them. Plants obtain nutrients through the air, water and the soil. Soil and its nutrients can be regionally specific, varying with local geology. The soils in Gedeo, as mentioned before, have a high iron content. Iron is one of the micronutrients that play an important role in the coffee plant’s functioning. The nutrient is needed to produce chlorophyll, which is essential for photosynthesis, allowing the plant to absorb energy from light. High iron soils, together with many other factors, of course, give the plant more energy to grow and produce cherries.
On Filter: Kenya Kirinyaga Kii AA
Kii factory was established in 1996 and has grown over the years to collect cherries from about 1,200 farmers. Together with Karimikui and Kiangoi mills, they form the Rungeto Farmers Cooperative Society, which is made up of 3,000 active members. Rungeto Society was established in 1953 and has built a strong reputation for itself ever since. This society has an annual production of 500,000 kgs of green coffee and an estimated area under coffee of 535 hectares. Rungeto represents 9% of all smallholder production in Kirinyaga. The high-yield factories produce coffees of outstanding quality, grown in ideal growing circumstances on the foot of Mount Kenya.
In total, Rungeto has about 3500 farmers growing their coffee on small plots of land there and delivering their cherries to the three mills. Nowadays, an estimated 55% of all coffee production in Kenya comes from smallholder farms. Farmers take ripe cherries to be processed in centralized wet mills, where they are pulped, fermented, washed and sun dried on elevated tables. Coffee is then delivered to a dry mill. The parchement coffee produced by Kii factory, for example, is further processed by the Sasini dry mill.
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.