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For our first coffee release from El Salvador we fell in love with this Natural Caturra on the cupping table. It has a medium body, intense sweetness, and notes of milk chocolate, caramel, apple and honey.
Fernando Alfaro and Jose Enrique Gutierrez both come from long lines of coffee producers. Together, they run Finca La Providencia under the name of INVERFINCA, SA de C.V. Finca La Providencia, which is focused on specialty production, and sits a 1,100 to 1,300 meters above sea level in Cantón La Pandeadura in the Ahuacapán department, in the Apaneca-Ilamatepec mountain range.
Recommended for: Espresso, filter.
A natural Brazilian and washed Colombian create a balanced unity in this blend. With sweet milk chocolate and hazelnut followed by a some orange notes and a creamy body, it makes a great espresso. This blend is easy on the palate while not compromising on complexity. You can have it black or white. We created this blend with the classic profile drinker in mind so don't be afraid to start here if you are new to specialty coffee.
Recommended for: Espresso
The story of Fazenda Amizade is the story of a friendship between two families who both loved coffee culture. While one family, based in Brazil, gained the experience and access to technology that would enable them to be good coffee growers, the other family worked on the specifics of investment and the business side of the farm. In 2005, the families acquired the land in Campos Altos, Minas Gerais and named the it “Fazenda Amizade” from the Portuguese word “Amizade” meaning “friendship.”
There are a growing number of farms in Brazil that are focusing more on cup quality than volume. These farms approach growing, harvesting and processing with a great attention to detail. The altitude and volcanic soil in Brazil are prime conditions for growing the balanced, well-bodied coffees of Brazil.
What we found to be really interesting when we cupped this coffee for the first time is the hint of strawberry note at the finish. Overall its a really easy drinker like most Brazilians with a great body and sweetness.
Recommended for: espresso and filter.
The Chelbessa Washing Station, where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Yirgacheffe is actually part of the Sidamo region in southern Ethiopia. It is widely recognized as one of the key coffee ‘birth regions’, and its washed coffees are so well-known that is has been sub-divided into its own micro-region. Most of the coffee grows at around 2,000+ metres above sea level.
Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area!). The farmers incorporate a 36-48 hour fermentation process in the wet mill and then use raised beds for drying the beans under the sun.
This delicious lot from the Chelbessa washing station is delicate and floral. It is everything we want a coffee hailing from Ethiopia’s famous Yirgacheffe region to be.
Recommended for: Filter, French Press, Moka Pot
A seasonal blend of natural processed Brazilian coffee and washed Ethiopian coffee. Easy Virtue works great as espresso and shines in milk based drinks.
The municipality of Consacá is located in the northwest of Colombia’s Nariño department. The area is close to the Galeras Volcano and the Güaitara river. The land’s proximity to the volcano means that farms benefit from nutrient-rich volcanic soil.
During the harvest season, cherry is carefully handpicked by smallholder farmers and their families. All farmers who contributed to this lot processed their coffee on their own small farms using the traditionally Fully washed process.
Hacienda Sonora sits at the foot of the Poas Volcano. The farm operates on 100% renewable energy generated by a hydroelectric generator that transform rushing rivers into energy. On the whole, Hacienda Sonora has shared their success generously, paying fair wages to all workers and bolstering the local community economy.
Coffee plants are surrounded by exotic trees and other native vegetation. This biodiversity promote soil health and maintains the nutrient-rich soil that helps grow dense, delicious coffee cherry.
What is black honey process?
The Black Honey process is a drying process where part of the cherry remains on the bean and is covered while drying. Coffee producers remove the cherry’s skin but leave the fleshy inside, known as the mucilage, on the seed while drying. This mucilage is where the process gets the honey name; it’s golden in color, sweet in taste, and sticky to the touch. While all processes require time and precision, black honey coffee is by far one of the most advanced and complex. It is a rare brew and is often only available in scarce quantities during certain times of the year.
This coffee is available in smaller 125g bags.
Recommended for: espresso and filter.
There are 2,685 smallholders living around Gatara, Burundi. We are excited to release our first coffee from Burundi and it most definitely won’t be our last!
This fully washed red bourbon coffee is a show stopper. During the harvest season, all coffee is selectively picked by hand. Most families have 200-250 trees and harvesting is done almost entirely by the family. The attention to detail and strict quality measures are evident in every cup.
We recommend this coffee to be brewed for filter or immersion because we believe that’s the best way to enjoy it. Expect notes of dark chocolate, pomegranate, mandarin peel, and even some black tea.
Recommended for: Filter, Immersion.
Whole Bean, Espresso, Moka Pot, Filter Machine, French Press, V60, Cold Brew
250 gm, 500 gm
Whole Bean, Espresso, Filter Machine, French Press, V60, Cold Brew
Whole Bean, Filter Machine, Moka Pot, French Press, V60, Cold Brew
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