Azacualpa

KOBO Cafe on Upper Street, Angel serves specialty coffee, teas, cakes, snacks and food. The majority of our products are free from gluten, lactose with a focus on clean, organic and healthy eating.

KOBO

66% Brazil – Sul de Minas    

FARMER/PRODUCER: Flavio ‘Fava’ Reis.
CULTIVARS: Mundo Novo & Acacia
PROCESSING: Natural – Static box fermentation*
ALTITUDE: 970 meters above sea level

34% Ethiopia

FARMER/PRODUCER: Tariku Mengesha
VARIETIES:  74112 Ethiopian landrace
PROCESSING: Natural – Raised beds
ALTITUDE: 2010 meters above sea level

Kobo Original Blend

Hacienda Sonora

Tariku

These Castillo, Colombia & Caturra coffee beans have been selected from various smallholder farmers in the Huila region of Colombia. Grown on slopes between 1200-2000 metres above sea level, it reflects a good balance in the cup with elegant fruit and a complex body which is a great example of the quality coffee from this region.

This beautiful coffee undergoes a gentle decaffeination process with steam and ethyl acetate (a side product from the sugar and wine fermentation) to leave the high quality beans with a full flavour profile.

How does it work? The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid (of which caffeine is one) in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)

Colombia Decaffeinated Huila

Indonesia Pegasing

Kobo Seasonal Blend

Being a micro roaster and a café owner herself, Marjorie knows the quality expectations of her coffees. It’s not a coinciendence that Sitio Ipê is regulary in the top section of the local quality competitions.

This year was no different, finishing in 4th place at Minasul’s competition. With rich fruit cup notes combined with a honey glazed finish, this Sitio Ipê is a very well produced natural micro lot.

The storyMarjorie Pereira at Sitio Ipe of the Iabrudi family with Sitio do Ipê, in Três Corações, began in the 1980s, when the patriarch, Ricardo Iabrudi acquired the first piece of land on the banks of the Fernão Dias motorway. After almost 30 years living in the urban area of ​​Varginha and going to the farm every weekend to dedicate themselves to producing quality coffees, the family decided to move there once and for all. In 2010, thinking of a way to add value to their product, and taking advantage of Marjorie’s retirement – who was a dentist in Varginha – they opened their Grão da Terra coffee shop in front of their Sítio. The idea was to take the experience to the final consumer: from seed to cup. Today, they follow the legacy left prematurely by their father, Ricardo: that of working with the family constantly to produce and bring the best to the customer. And this is proven by the countless awards won over the last decade.

Brazil - Sitio Ipe

Second-generation producer Wilson Aranda has been producing specialty coffee for nearly 2 decades. In order to garner better prices for his coffees, Wilson uses specialty processing techniques, like this anaerobic fermentation lot, to improve his coffee’s quality. In the cup, this coffee is bursting with tropical fruit and citrus notes, with a maple syrup sweetness.

Wilson

Fazenda Valenza is located in the municipality of Paula Cândido, in the Matas de Minas region of Minas Gerais. It was acquired in 2002 and the decision to acquire this farm was based on its main characteristic, its mechanization potential.

Since the beginning, a modernization process has been installed. At first, through the installation of a genetic bank for the evaluation of varieties that best developed in this micro region. In a second stage, the installation of crops for the mechanized cultivation of coffee. At the same time, administration based on the principles of a rural company was implemented, with expenditure control and activity tracking, as well as the lots of coffees developed by us.

Today, in addition to continuing with all of these principles, we are looking for more and more. We are looking to achieve excellence in the production of quality coffees with specific characteristics of the region.

Furthermore, considering that we are located in a region with a high rate of conservation of native forests, we have prioritized from the beginning the conservation and recovery of native flora and, consequently, the maintenance of local fauna.

The combination of all these factors and our business management make Fazenda Valenza a sustainable rural company in both the environmental and financial spheres.

But dreams do not stop here, the search for improvement is our goal !!!

Paraiso

These Castillo, Colombia & Caturra coffee beans have been selected from various smallholder farmers in the Tolima region of Colombia. Grown on slopes between 1500-2000 metres above sea level, it holds a heavy body bursting with flavours of toffee apple, dark chocolate and a balanced berry-like acidity to carry the fruity and spicy notes.

This beautiful coffee undergoes a gentle decaffeination process with water steam and ethyl acetate (a natural side product from the sugar and wine fermentation) – to leave the high quality beans with a full flavour profile.

How does it work? The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid (of which caffeine is one) in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)

KOBO

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KOBO

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Brazil - Sitio Ipe

Decaf Passiflora Colombia

Kobo Original Blend

Paraiso

Wilson

Coffee archive

Azacualpa

Colombia Decaffeinated Huila

Hacienda Sonora

Indonesia Pegasing

Kobo Seasonal Blend

Tariku

New Coffee Review