The unique natural anaerobic fermentation process, used to create this coffee, is intriguing and complex. It comes with tones of cinnamon, sweet pastry and red apple. It tastes like (and goes great with) apple pie!

With this amazing and expressive coffee Mathieu Theis reached third place at the WBC 2018!

Flavour profile
This coffee is produced on the farm of Maria Brenes, located atop a mountain ridge in Tarrazu, Costa Rica. It was created by our dear friend Esteban (whose coffee took us to the stage at the World Brewers Cup!) Esteban’s anaerobic fermentation process, used to create this coffee, is intriguing and complex. He mixes the whole cherries with extra mucilage, then
ferments it for just under 20 hours in an airtight tank. He’s also been tweaking his method by controlling the drying phase with a drying machine.

This results in a clean, but very expressive cup. It comes with tones of cinnamon, sweet pastry, red apple, brown sugar, cacao nibs, cardamom, red grape and lime. The combination of flavor notes reminds us of apple pie and (for the Dutchies) ‘sugarbread’! Mathieu Theis won 3rd place at the WBC’18 with this amazing coffee!

The story – the farm
Maria Brenes’ family has been involved in coffee for several years so basically coffee represents a family Legacy.

Maria is very passionate and totally committed to producing excellent coffee. She grows mainly caturra, red and catuaí but she is looking forward to renovate her farm with the best varieties available in terms of quality and productivity. This farm has excellent conditions of soil, altitude and climate which make it ideal for coffee growing. In Tarrazu the relative humidity is low, which gives the option to let the coffee ripe for longer periods of time until it looks purple so the amount of sugars (Brix) is the highest possible to obtain. Maria is very strict about doing a very nice and selective picking to obtain the best quality.

Details
Farm: La Casa
Farmer: Maria Brenes
Producer: Esteban Villalobos
Region: La Ortiga, Tarrazu
Varietal: Caturra & Catuai
Process: Natural Anaerobic Fermentation
Harvest period: January/February

El Diamante Maria

80° brew brings more apple into aroma and adds just a hint of acidity. Bit more pleasant this way.

I might have to buy a bag for the scent alone, it sound delicious!

FRESH, SWEET, SUSTAINABLE COFFEE
We source unique beans, trade directly, and roast to order in small batches to bring you better coffee. And, yes, we do ship everywhere.

Keen Coffee

Rwandan coffee is getting better by the year, and it just keeps on surprising us! These beans from the Mahembe washing station are intense. Producer, Justin Musabyiama puts a lot of effort into producing high quality specialty coffee, and that effort pops out of this cup!

The flavours are complex, with bursts of maple syrup, black berry and hops.

Flavour profile
Justin Musabyiama from the Mahembe washing station has done it again! This wonderful Rwandan coffee starts off with Grapefruit, Hibiscus and Lime to demonstrate it’s vivid acidity and fruity flavours. And then, the Rosehip Marmalade comes in and transforms the coffee into a jammy cup of goodness, with Red Currants and Black Tea in the finish.

This year’s Mahembe is another complex but clean cup and an aftertaste you’ll fall in love with during the very first sip.

Story
Mahembe is a washing station, privately owned by Justin Musabyiama. He also grows his own coffee. Justin left is native home in the Nyamasheke region for some time, but he eventually decided to return home and invest in the community by building a wet mill on his father’s coffee plantation.

Justin has an 8-hectare farm of his own, and buys cherries from the surrounding smallholders. A good supply of cherries is dependent on the relationships Justin has with these farmers, and on his ability to offer higher prices for his specialty coffee lots. His roots and history in this community help him strengthen these relationships.

Mahembe

Go big and go bold! A pleasant, high acidity that reminds us of a great apple cider turns into a more winey note, rounded off by a super sweet finish. This coffee is our very first Indonesia! We love interesting coffees and this Frinsa tops the funky chart. It is also fermented in the same way as the Semeon Abaye we had earlier this year.

Flavour profile
Go big and go bold! A pleasant, high acidity that reminds us of a great apple cider turns into a more winey note, rounded off by a super sweet finish. This funky fermentation has brought out flavors like rum raisin, passion fruit, melon, lime and a delicious note of brown sugar. Though intense, this Frinsa brings a balance to the table that is just mouth-wateringly good, and leaves you wanting for more.

The funky fermentation mentioned earlier is an Anaerobic Lactic fermentation. After picking the cherries, they are thoroughly cleaned. After which, lactobacillus culture (the same one you find in yoghurt!) is added and the cherries are stored into plastic bags to ferment anaerobically. The bags are rotated twice a day until done. This process creates a lactic acidity that creates a smooth and mild body.

This coffee is our very first Indonesia! We love interesting coffees and this Frinsa tops the funky chart. It is also fermented in the same way as the Semeon Abaye we had earlier this year.

All of our coffees are roasted to order and shipped whole bean to ensure maximum freshness.

Keen Coffee

3.8

Keen Coffee

🇳🇱 Netherlands

Coffee Roasts

El Diamante Maria

Frinsa Anaerobic

Mahembe

New Coffee Review