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As you might know, starting 01of June we re-open the shop. We have some information for you regarding the re-opening. The following ‘rules’ will apply starting June 1st, however we also follow the basic rules as stated by the government that already everyone knows. The shop is open from 10.00-17.00u on a daily basisNO RESERVATIONS NEEDED since we only have limited capacityWhen you come to the shop, please be so kind to let us know. We will then ask you some questions about your health and with how many guests you are in total.From there we will assign you a table. It is ALLOWED to sit with two persons at one table, without the recommended 1,5mtr distancing. If you are with more than 2 persons, but you live in the same household (ie. a family) you can sit at one of our designated family tables.If you are with more than 2 persons , but you DON’T live in the same household (ie. friends, student housing) you are NOT ALLOWED to sit with the group at one table. You have to split the group over multiple tables.We will take your order at the table, making sure we don’t have a lot of unnecessary movement in the shop.We will minimise the contact time with you and your guests (if applicable) as much as possible.Please don’t sit at the table for hours and hours, but enjoy your coffee and then give other guests the opportunity to have a seat.Tables and menu’s will be disinfected with high quality cleaning after each visit.We will serve the drinks in porcelain and glassware, it will be cleaned sufficiently with high standards of hygiene.We will look after our own personal hygiene, we hope you do so as well.Please look after each other and yourself. We want you to enjoy our coffees in the most relaxed way as...

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Order here! https://blackandbloom.nl/product/honduras/ Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and have been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since mid 2000, and Nordic started buying coffee from them in 2012. Marysabel´s father Don Fabio Caballero inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. After many years of poor profits, he decided to hand out land to his children, and especially to his daughter Marysabel and her husband Moises Herrera. Moises brought his own farms in to the family business and together they have almost 200 hectares of coffee separated into 17 different farms. They have since been extremely successful producing quality coffees and have contributed to the improving reputation of Honduran quality coffees. Everything they do at the farms is documented, and they invest considerable time and resources both in new equipment and planting of new coffee varieties in order to improve the quality of the coffee. The Caballeros are extremely committed to the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore, they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees. Marysabel and Moises has always focused on quality leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their...

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Order here! https://blackandbloom.nl/product/espresso-mam/ Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes: coffee production at 2,000 meters above sea level is common. These conditions are perfect for producing the sparkling acidity and distinctive fruit flavors of the region. Mam have been farming the land in Huehuetenango for thousands of years. Their traditional farming techniques include using the waste product from their sheep for organic fertilizer, rotating land to give the soil time to recover and harvesting communally. Mam farmers have also traditionally planted a wide variety of crops in a way that best utilizes the sharp altitude changes along Huehuetenango’s steep slopes. Due to its remoteness, most producers in Huehuetenango process their own coffee. Luckily, an abundance of streams and rivers in the region makes Fully washed processing more accessible. Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways. Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used....

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Order here! https://blackandbloom.nl/product/guatemala-lalima/ Darwin Carrillo is a second-generation coffee producer in the town of Aldea el Coyegual in the Huehuetenango region. During the harvest Darwin makes sure that only the ripest cherries are picked which this year meant that in total of four passes were made on the farm to ensure the quality of the picked cherries. After the same day depulping the coffee was fermented between 24 to 32 hours depending on the temperature, later washed and finally dried for five days. To avoid defects all the baskets and sacks are cleaned daily and the final lots are separated depending on the altitude, varieties and picking dates. The name of Darwin’s farm, La Lima, comes from the lime trees which have been planted on the farm around 18 years ago. The limes from the farm are usually being eaten and enjoyed by the employees of the farm. “I grew up in the countryside, my dad taught me the work of agriculture. When I was 14 years old, he gave me a piece of land of his fam which had 200 coffee plants on it. Motivated by growing my own coffee, I went to the land every day to see how they were growing. Over the years I was able to buy more land and I inherited the remainder of my father’s farm when he died”, Darwin explains. In the future Darwin is interested in improving his agronomical processes and focusing on the washing process. “My farm has always been the core in the support of my entire family. We have had some good years but also bad ones. The leaf rust in 2011 affected us strongly but we have been motivated to wake up every day and focus on the coffee production and making it develop”, tells...

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Order here! https://blackandbloom.nl/product/kahuhia/ In 2015 we were surprised to taste supreme coffee from this region, since that day Kiriaini, Weithaga and plenty of other great coffees are spoiling our taste buds. Anno 2020 we buy as many Muranga as we buy from better known regions as Kirinyaga or Nyeri. Murang’a County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the South-Western slopes of Mt. Kenya. The combination of fertile volcanic soil, seasonal rainfall and high altitude provide the ideal climate for high cupping coffees like this...