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Vanilla Chocolate
lei30.00Availability: 18 In StockProduct description:
Just like Cinnamon, Vanilla comes in the traditional 100g format and was one of the first two products created by the historic Antica Dolceria Bonajuto.
One of the sweetest chocolates in the range, this variety is particularly loved by children.
Comes in the original, antique, pink wrap.
Orange Chocolate
lei28.00Availability: 17 In StockProduct description:
Bonajuto chocolate infused with dried, coarse cut Sicilian orange peel.
The citrusy notes of the fruit fuse perfectly with the cocoa, for a zesty yet delicate flavour.
Columbia Finca La Divisa
lei65.00Availability: Out of stockFinca La Divisa is located at an altitude of 1,700–1,800 m in the Quindío mountains, on 13 hectares of fertile volcanic soil. After taking over the farm from his father in 2014, Sebastián shifted his focus to special lots and introduced the Pink Bourbon and Geisha varieties. La Divisa Farm is a family business, built on experience and guided by curiosity. The processing is meticulous: cherries are hand-picked, sorted, then fermented under water for around 30 hours. The coffee is then gently washed and dried under strict temperature control - each step being strictly monitored to deliver a quality product.
Lovely Green
lei30.00Availability: 5 In StockA subtle taste of strawberries in a sea of green tea and roses.
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Products
add remove
-
-
Top Deals
add remove
Top Rated
add remove-
Vanilla Chocolate
lei30.00Availability: 18 In StockProduct description:
Just like Cinnamon, Vanilla comes in the traditional 100g format and was one of the first two products created by the historic Antica Dolceria Bonajuto.
One of the sweetest chocolates in the range, this variety is particularly loved by children.
Comes in the original, antique, pink wrap.
Orange Chocolate
lei28.00Availability: 17 In StockProduct description:
Bonajuto chocolate infused with dried, coarse cut Sicilian orange peel.
The citrusy notes of the fruit fuse perfectly with the cocoa, for a zesty yet delicate flavour.
Columbia Finca La Divisa
lei65.00Availability: Out of stockFinca La Divisa is located at an altitude of 1,700–1,800 m in the Quindío mountains, on 13 hectares of fertile volcanic soil. After taking over the farm from his father in 2014, Sebastián shifted his focus to special lots and introduced the Pink Bourbon and Geisha varieties. La Divisa Farm is a family business, built on experience and guided by curiosity. The processing is meticulous: cherries are hand-picked, sorted, then fermented under water for around 30 hours. The coffee is then gently washed and dried under strict temperature control - each step being strictly monitored to deliver a quality product.
Lovely Green
lei30.00Availability: 5 In StockA subtle taste of strawberries in a sea of green tea and roses.
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Ethiopia Guji
lei60.00
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Natural Process In the natural process, coffee cherries are dried whole, with the fruit remaining around the bean throughout the drying stage. This slow method allows the beans to absorb sugars and fruit characteristics, creating coffees with a bold profile, creamy body, and rich notes of ripe fruit, berries, or chocolate. In short: more personality in the cup. And sometimes a little beautiful chaos too — the hallmark of truly expressive coffees.
Brew and grinding guide
How to prepare your coffee
The fineness of the coffee grind is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10, where 1 is extremely fine and 10 is extremely coarse.
Grinding coffee to 6-7 grit
We use 15 grams of coffee with 250 ml of water at 95 degrees.
Wet the filter with hot water and discard the water.
Pour 40 grams of water over the coffee to bloom and gently swirl the device, then wait 30 seconds.
Add another 40 grams of water and gently swirl again, wait another 30 seconds.
Slowly add another 85 grams of water and gently swirl again.
Finally, slowly add the rest of the water and swirl once more gently.
The water should filter through and have a flat coffee base, with only fine coffee particles stuck to the top wall of the filter.
Grind coffee to 5-6 grit
We use 15 grams of coffee with 200 ml of water at 95 degrees.
Add the coffee to the AeroPress, then pour all the water into the AeroPress and mix quickly with a spoon.
Insert the plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
Let the coffee brew for a minute and a half.
Slowly insert the plunger for 30 seconds, resulting in a total brewing time of 2 minutes.
Grind coffee to 3-4 grit
The amount of coffee to use depends on the size of your Moka pot.
Boil some water in a kettle and heat the pot over medium-low heat.
Fill the Moka pot's water tank to just below the steam nozzle with boiling water, making sure not to cover it.
Place the coffee in the basket and level it out, do not pack it in.
Place the basket in the Moka pot and screw on the lid.
Place the Moka pot on the element and open the lid of the Moka pot.
Allow the coffee to brew, and it will rise to the top compartment and make a hissing sound when ready.
Remove the coffee from the element, close the lid and serve.
Grind coffee to 8-9 grit
We use 75 grams per liter (depending on the size of the French press).
Place the coffee in the French press.
Pour the required amount of water at 95 degrees and let it brew for 4 minutes.
Use a spoon to break the crust and let the coffee fall to the bottom of the vessel.
Put the lid on the French press and insert only to the surface of the water.
Let the coffee brew for another 5 minutes.
Press the plunger down ¾, never touching the layer of coffee on the bottom.
Pour the coffee.
Grind your coffee to a 2-3 grit
The amount of coffee you use will depend on the size of your portafilter basket.
We use 18 grams of ground coffee to make approximately 36 grams of espresso.
The coffee should be extracted for between 27 and 33 seconds, depending on your taste preferences. The longer the time, the more extracted the coffee may be and the more bitter it may be. A shorter time may result in an underextracted coffee with a lighter body and possibly a sour taste.
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Data sheet
- Weight
- 250 / 500 gr.
- Composition
- 100% Arabica Coffee
- Q graders score
- 85
- Roasting
- Medium City
- Farmer
- Tagel Alemayehu
- Farm
- Alemayehu Coffee
- Variety
- Dega, Kurume
- District
- Guji - Wamena
- Altitude
- 2200 m
- Notes
- Caramel, dark chocolate and fruity notes of strawberries, black tea, honey, balanced taste.
- Processing
- Natural
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The Kirinyaga Nyeri region is located at an altitude of 1600–2000 m and is one of the most renowned production areas in Kenya, known for its rich volcanic soils and ideal microclimate for quality Arabica. Ruka Chui comes from smallholder farmers organized into cooperatives. The beans are mainly from the SL28 and SL34 varieties, varieties created in Kenya and recognized for their vibrant acidity and natural sweetness.