The Tropic Candy is a particularly balanced blend of our washed Catuai from Honduras and a washed Canephora from Uganda, an Old Paradenia. The Canephora gives this coffee a full-bodied character (body!), The Catuai ensures a certain lightness and harmony. With a total of few fruit and floral notes, a great coffee for lovers of classic espressi and filter coffees, also great for bialetti and fully automatic machines. With its notes of marzipan, maple syrup and cashew, it harmonizes very well with milk and makes a wonderful, chocolate-nutty cappuccino. 

Cultivation country: Honduras, Uganda
Variety: Catuai, Old Paradenia
Continent: Africa, Central America
Caffeine: medium
Farm: Fazendas Dutra, Ponya Estate
Mounting height: 1250m/1470m
Type: Arabica, Canephora
Bean size: 15up
Grinding degree: Whole beans

N ° 3342I5345 I Tropic Candy

In Nieder Ramstadt/Mühltal befindet sich unsere Rösterei/Kaffeeschule

Aniko Coffee Roasters

A typical Ethiopian who nevertheless comes across as wonderfully balanced. The concise apricot note is caught up a little by the aromas of almond and vanilla, so the floral-fruity aspect is not quite as powerful, but still dominant. The typical natural sweetness and a pronounced body make it an excellent espresso even for those for whom the very fruity coffees are 'too much' as ​​espresso. For hand brewing in the Kalita, V60 or Chemex, the Chelelektu is, like all Ethiopians, the very first choice.

Type: Arabica
Continent: Africa
Cultivation country: Ethiopia
Region: Yirgacheffe
Processing station: Chelelektu
Variety: Kume I Dago I Wolisha

Chelelektu

Our Chelelektu got its name from the washing station of the same name, built in 2010, in which up to 950 tons of ripe coffee cherries are processed by 363 small farmers. The washing station Chelelektu itself got its name after the town of Chelelektu Kebele and is located in the Kochere district in the middle of the world-famous Yirgacheffe coffee-growing area, the farmed areas of the farmers are at altitudes of 1,300 to 2,200 meters above sea level. 

Cultivation and harvest

The coffees that are grown in the many districts and kebeles of the Gedeo Zone - to which Yirgacheffe belongs - are often referred to as heirloom varieties, which have been increasingly distributed to farmers over the past 40 years.

The coffee plants grow on red-brown, fertile soil under various shade trees such as Bibira, Cordia Africana or the subsistence plant Ensete ventricosum.

In the southern region of Ethiopia, farmers selectively pick the coffee and only pick ripe cherries one by one by hand. The pickers switch between the trees every eight to ten days and only select the cherries that have reached the highest degree of ripeness. 
Many pickers harvest an average of around 100 to 200 pounds of coffee cherries per day, which makes 20 to 40 pounds of coffee beans.

Each worker's daily yield is carefully weighed, and each picker is paid according to his labor.

The Naturals, to which our Chelelektu belongs, are spent 21 days on 134 raised beds in the sun on the almost 3 hectare site of the Washing Station at 1700 m above sea level. NN dried. 

Processing & Shipping

The coffee is then prepared for export in the Tracon Trading coffee cleaning and storage facility on a 30,000 square meter site in Addis Ababa. The system is equipped with modern Pinhalense coffee processing machines and a Bühler Z + color sorter. The machine has a processing capacity of six tons per hour, and the beans pass through a final manual sorting on conveyor belts. The plant's six storage silos have a capacity of around 15,000 tons. The warehouses are clean, with adequate lighting and ventilation, and thus offer perfect conditions for professional post-process handling, which ensures that the coffee can be shipped in the highest quality.

Aniko Coffee Roasters

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Aniko Coffee Roasters

🇩🇪 Germany

Coffee Roasts

N ° 3342I5345 I Tropic Candy

N ° 5217 I Chelelektu

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