A coffee from Ecuador with body and notes of black cherries and peach!

Hacienda La Papaya farm and estate are owned and operated by Juan Peña, Ecuador's most famous specialty coffee producer. He and his coffee have won the Sprudge, the Best Producer Award and several American Barista Championships.

Juan cultivates several varieties on his land, including Typica, Sidra, B7 and Gesha. Sidra is a cross between a Bourbon variety and a Typica variety (themselves genetically, relatively close). Sidra can express very particular fruity and floral characteristics. When grown at higher altitudes and meticulously processed, Sidra varieties stand out on the tasting table. Juan is also still actively engaged in many transformational experiences. His agriculture is meticulous, scientific, curious and generous: He provides neighbors and farm workers with space in his nursery, as well as plants, so that they can develop their own plots.

Hacienda La Papaya [Sidra]

Des supers cafés, fraîchement torréfiés, dans votre boîte aux lettres.

Torréfacteur de cafés artisanaux, Kawa Coffee a pour ambition de démocratiser le café de qualité.

Pour cela, Kawa sélectionne les meilleurs cafés, torréfie tous ses cafés dans le 18ème à Paris puis livre le plus rapidement possible chacun de ses clients.

L'objectif de Kawa Coffee est de rendre le café artisanal accessible à tout le monde, avec des mots simples et une logistique fluide.

Kawa Coffee

A rare coffee, one of the first anaerobic Rwandan coffees.

Fugi farm
At the Fugi farm, Emmanuel Rusatira works his anaerobic fermentation with traditional Rwandan pots called “Intango”. The coffee cherries are therefore mixed with water in these pots and close for a period of 60 hours. The peculiarity of this method comes from two elements. First, the water used is that of the pulping of cherises. It therefore contains a significant amount of sugar due to the mucilage of coffee cherries. The second is that of pots which are made of clay so they do not absorb heat.

Intango 60h

A roasted filter coffee that keeps a body present with notes of cherries, passion fruit and cloves!

Andres Guaca
Andres Guaca, 3rd generation of coffee producers, owner of the Guacobia farm with his wife and two sons.
Five years ago Andres made a switch to specialty coffees, he began to improve post-harvest practices, with controlled and experimental fermentations. On his 5 hectare farm and on his brother's farm, he started planting more exotic differentiated varieties such as Pink Bourbon, Pacamara, Geisha ...

His eldest son is already in love with coffee production, and his dream is to be an agronomist and to further develop the farm.

Guacobia (Pacamara)

A candy and a lemon meringue pie, a magnificent natural coffee!

Daye bensa
This Ethiopian coffee, produced in the village of Shantawene by the Daye Bensa company offers a beautiful sweetness, a distinctive sign of its belonging to the Sidama A appellation. Located at an altitude of approximately 2000m, the farm from which this lot comes benefits from a rich and fertile environment due to the endemic forest that surrounds it. Anxious to preserve this land, Daye Bensa coordinates a reforestation program, on the recommendations of the Ministry of Agriculture, to increase the tree cover of her coffee farm.

Proud of its local roots, the company was inspired by the toponymies of the region to create its name. Daye is indeed the town located 10 km from the village of Shantawene; Bensa the name of the district where it is located.

Kawa Coffee

4.2

Kawa Coffee

🇫🇷 France

Coffee items

Guacobia (Pacamara)

Hacienda La Papaya [Sidra]

Intango 60h

Shantawene [Yellow Honey]