Full bodied and jam-like texture. Dark chocolate and dried fruit notes, with a long, sweet finish.
ROAST MASTERS 2019 - 2ND PLACE

40% - Brazil, Sitio Bateia - Pulped Natural - Red Catuaí
30% - Costa Rica, Tres Milagros - Red Honey - Bourbon
30% - Nicaragua, Expocamo Mill - Washed - Caturra and Catuaí

"Marmalade" is the espresso blend where we wish to demonstrate the highest qualities of specialty coffee. To bring you the best of all aspects, this blend contains three coffees - a nutty, creamy coffee as the base, a sweet and fruity coffee for the balance and texture, and a lighter, delicate coffee for complexity and a long finish. When these elements come together, you will enjoy a cup profile that will remind you of marmalade - naturally sweet, complex and exciting.

Marmalade

Coffee Roastery, Service & Consultation, Barista Training.

Kalve is a novel coffee roastery in Latvia, established by coffee professionals, with the purpose of strengthening and developing the culture of coffee production, brewing and drinking.

We value outstanding taste, quality and a passion for work. We carefully choose our green coffee, to afterwards roast it to the highest standard, while continuously developing our knowledge in everything we do. We work to improve on people's life quality and create values to be inherited in future generations.

Our inspiration comes from other people's stories, and through our work, we wish to deliver them not only to coffee lovers, but to everyone we collaborate with.

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Kalve ir jauna, kafijas nozares profesionāļu radīta grauzdētava Latvijā, ar mērķi stiprināt un attīstīt kafijas ražošanas, pagatavošanas un baudīšanas kultūru.
Mūsu pamatvērtības ir izcila garša, kvalitāte un mīlestība pret darbu. Ar rūpību izvēlamies zaļo kafiju un grauzdējam to atbilstoši augstākajiem starptautiskā novērtējuma standartiem, nemitīgi papildinot savas zināšanas it visā ko darām. Ar savu rīcību mēs vēlamies uzlabot cilvēku dzīves kvalitāti un radīt vērtības, kas pārmantojamas paaudzēs.

Mūs iedvesmo cilvēku pieredzes stāsti un tos ar saviem darbiem gribam nodot ne tikai kafijas baudītājiem, bet ikkatram ar ko sadarbojamies.

Kalve Coffee

Full body, creamy mouthfeel, long finish. Balanced acidity and sweetness, mild bitterness. Dark chocolate, caramel, hazelnut notes.

Chocolate, like coffee, has been pleasing our taste buds for centuries. In fact, it brings such happiness, people give and receive chocolate as a present. This is why the "Chocolate Bar" coffee blend was created - our favourite beverage with a dominant note of everyone's favourite sweet.

Chocolate Bar

Full body, syrupy mouthfeel, long, fruity finish. Clean acidity and sweetness, low bitterness. Wild berry, caramel, cocoa notes.

You probably remember the feeling when you enter a candy shop, fragrances and flavours hit every one of your senses, creating a feeling of childhood euphoria. The "Candy Shop" espresso blend is designed to provide you this pure happiness in it's adult form - a cup of coffee.

Candy Shop

TRULY UNIQUE  - This coffee will provide a unique flavour profile far from what is considered classic.

Quindio - El Caimo / Castillo / SCA - 90.5p

"Villa Betulia", owned by Luis Anibal Calderon, is a farm that focuses on producing various unique varietals and experimental processes. The plants grow in volcanic ash soil, providing the coffee trees with a lot of nutrients which directly translate to the complexity of flavours. 

After picking, the ripest Castillo cherries were exposed to a dry aerobic fermentation of 24 hours, and later placed inside closed grain-pro bags for 30 hours, maintaining a temperature of 22 degrees for an extended period. The cherries were then placed on raised beds until the moisture of 18% was achieved, after which they were repeatedly placed in grain-pro bags for 50 hours. Only then were they dried on raised beds until the moisture dropped to the desired 10.5%.

By extending the fermentation to such long periods and different environments, the coffee develops various esters responsible for unique flavours, as well as complex acids because of the activation of natural bacteria. In this process-dominant cup, you can familiarise yourself with Jairo's successful effort in producing a unique cup profile.

Villa Betulia

Мне очень понравились Kalve, кстати, полтора года назад их в первый раз попробовала, очень достойно! 

TRULY UNIQUE  - This coffee will provide a unique flavour profile far from what is considered classic.

Huila - Acevedo / Pink Bourbon / SCA - 88.75p

The producer Jairo Arcila started growing coffee 35 years ago on his fathers' farm. As he progressed, he ended up buying his own land, establishing "Finca Buenos Aires" and producing outstanding coffee up until today.

This is a Pink Bourbon micro-lot, which is a natural mutation, originating in San Adolfo, Colombia. When the cherries are picked, they are exposed to a dry anaerobic fermentation of 48 hours inside grain-pro bags. They are then de-pulped and fermented repeatedly for another 18 hours, after which they are finally sundried on raised beds to a 10.5% moisture content.

By extending the fermentation to such long periods and different environments, the coffee develops various esters responsible for bright flavors, as well as complex acids due to the activation of natural yeasts. This process complements the complex varietal, resulting in a delicate, tartaric cup with tons of natural sweetness and flavor.

Buenos Aires

PEOPLE’S CHOICE  - This coffee was chosen by a panel of 30 coffee lovers, who decided the coffee that we should include in our offer. 

Sidama - Bombe Mountain / Heirloom / SCA - 88p

The process for this coffee was developed after the team of "Daye Bensa" (Ethiopian coffee exporters) visited Guatemala - they were so impressed with the processing protocols at "La Esperanza" by Josue Morales, that he called the "Daye Bensa" quality manager and explained his dry fermentation technique. This coffee is the result of that collaboration.

This process uses a lot less water and has helped the environmental sustainability in its production. Starting the 2017/2018 harvest, producers from the surrounding communities delivered their very best cherries to the "Bombe" station, where they were separated into specific fermentation tanks and drying locations. The wet mill is well-organized and run by a team of specialists who have previously worked in the award-winning "Gesha Village" and "Reko Koba" projects. 

Unlike traditional washed processed coffees, there is no water involved in the fermentation of this coffee - after the mucilage is removed, the cherries ferment in a warm and dry environment - the fermentation is kickstarted, activating various esters and resulting in complex flavors while still being washed from the coffee's pulp.

Bombe

Nope. Went coarser and tried brew on 95 degree then going back to 85 for the rest of the cup - doesn’t help reduce the sourness. Final frenchpress attempt and I’m done with it

@xenjke is this due to coffee or the new grinder? 

@andrea-cerama the coffee itself feels acidic and sour. A tat too much for my taste. Bit can be brewed really hot and that mitigates.

Yirgacheffe - Gedeo / Local Landrace Varieties / Natural (Organic) / SCA - 86.5p

The community of "Worka Chelbessa" is located in Gedeb, which is the most southern part of the Gedeo region. For the last decade, the area of "Worka Chelbessa" has become more and more well known for producing spectacular coffees, and this is why the area was one of the first places that coffee producer Neguesse Debela wanted to invest in.

In 2017, Neguesse started operating his first site in "Worka Chelbessa", but quickly expanded in 2019 by buying another washing station a few kilometers away in a small area sub-area of "Worka Chelbessa" called Danche. The two sites, run by Negusse and his team, execute immaculate washed and natural processed coffees and also create unique experimental lots to always keep improving their quality.

Worka Chelbessa

Central Valley - Poas Volcano / Obata / SCA - 86.5p

"Hacienda Sonora" has an area of approximately 100 hectares, which are composed of 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugarcane. Coffee on the farm grows in an environment surrounded by diverse trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. All coffee from "Sonora" is processed using the Honey or Natural methods, to both obtain distinct sweetness in the cup and enhance the fruity notes.

KALVE and "Hacienda Sonora"  have a shared vision of sustainability - as 100% of the power consumed by the farm is generated from renewable energy sources on the property. Sustainable power is harvested from a natural freshwater stream with a special turbine known as a Pelton Wheel. This energy supplies power to the coffee mill and generates a portion of free electricity for workers living on the farm.

Hacienda Sonora

Caranavi - Yungas / Caturra & Catuai / SCA - 86.25p

The "Agricafe" company is owned by the Rodriguez family, who started this business in 1986. At that time, the family used to rent wet mills in Caranavi region, buying cherries from 2,000 producers and in 2001 they built their current wet mill, called Buena Vista, in Caranavi. Later they decided to buy land and start farming as well, and after years of hard work, they now have a total of 13 farms - they produce coffee, process it and export it themselves.

They initiated a great vertical integration system to shorten the supply chain and make it more transparent and cost efficient. In 2019, the Rodriguez family won the SCA Sustainability award in the ‘Best Sustainable Business Model’ category.

This exact coffee is a "Peaberry Cocktail" - it is a mix of beans which grow as a single bean in the whole cherry - meaning that all the minerals have been concentrated into these beans. This results in a complex, flavourful and sweet cup of coffee.

Peaberry Cocktail

PEOPLE’S CHOICE  - This coffee was chosen by a panel of 30 coffee lovers, who decided the coffee that we should include in our offer. 

Southern Rwanda - Nyungwe Forest/ Red Bourbon / SCA - 85.5p

"Ibisi Mountain Hills" washing station is located in the hills of Southern Rwanda, just a short drive from the Nyungwe Forest, which has been traced as the source of the Nile River. Bernard Uwitije, a native of the area, had been trading non-washed commercial coffee up until 2015 when he realized the potential for fully washed specialty grade coffee. He built his first washing station, "Gitega Hills", which operated successfully in his first year and he decided to expand the operations by building a second washing station, "Ibisi" and the quality at both stations remain outstanding.

At the station, the cherry is delivered, floated, and separated before being pulped and fermented until the mucilage is loose enough to be washed off. From here, the coffee is washed in the grading channels with the denser bean separated from the lighter ones. After this, the coffee is then dried under shade netting for the first 1 - 2 days and then transferred to raised beds in the sunshine for the next 15 - 22 days.

Ibisi

Cartago - Turrialba / H1 Centroamericano / SCA - 86.75p

Black tea, melon, grapefruit, silky texture.

"Aquiares" is the largest farm in Costa Rica, and home to 1800 people - a community living and working on the enchanting slopes of the Turrialba volcano, with a lush area of forests, rivers, fauna, and bright flora. Through excellent agricultural management, embracing new varieties, and experimenting with processing, "Aquiares" has become a leader among specialty coffee producers in Costa Rica and all of Central America.
"Centroamericano H1" is a hybrid variety, generated by crossing the "Sarchimor T-5296" and the wild "Rume Sudan" variety. This hybrid is high-yielding and rust-resistant and also has a complex, elegant profile. 

"Red Honey" processing removes the cherry skin, but leaves the sweet mucilage intact on the coffee bean during the drying stage. The descriptor “red” refers to the color of the mucilage, as it dries on the coffee beans. This is later hulled off with the parchment during milling, but the sugars have been absorbed into the coffee bean, giving greater dimension to the final cup. 

Aquiares Estate

Huehuetenango / Landrace varietals / Washed / CO2 Decaf

Specialty decaf with notes of brown sugar, citrus fruits, malt.

Decaffeinated coffee beans from Guatemala, Huehuetenango, produced by farmers in the region who cooperate with Unitrade Coffee.

This method, CO2 decaffeination, begins with moistening the green coffee with water, then pressurized liquid carbon dioxide is added to the vessel and is circulated through the coffee. CO2 is a highly selective solvent for caffeine, so as it is circulated it extracts caffeine from the green coffee. Because of that, the other compounds are unaffected, leaving the coffee with as many origin flavours as possible.

This is exactly what we are looking for when we purchase our seasonal decaf - all the coffee with none of the caffeine. Furthermore, the beans are roasted in a manner that can be enjoyed in whichever method you prefer - from in-cup to espresso.

Caffeine Free

Regional info - Nicaragua, Jinotega - Expocamo Mill
Variety - Caturra, Catuai
Cream, lime zest, sweet caramel finish.

Over several months of searching for the best coffee for our collab with MIESAI Design Store, we're excited to present the "Riga Original" specialty coffee beans! As always, they're zero-waste ready, so drop by the "Miesai" store with your tin and fill it up with freshly roasted beans. Available now!

Kalve Coffee

3.8

Kalve Coffee

🇱🇻 Latvia

Coffee items

Aquiares Estate

Bombe

Buenos Aires

Caffeine Free

Caffeine Free

Candy Shop

Chocolate Bar

Hacienda Sonora

Ibisi

Marmalade

Peaberry Cocktail

RIGA Originals

Villa Betulia

Worka Chelbessa