Coffee and cycling is a match made in heaven. Do you like high quality coffee as much as we do? Then this set of three is the perfect choice for you.
At Steel Vintage Bikes Berlin we roast our own beans which we carefully picked from harvests from all over the world.
All our coffees are single-origin Arabicas sourced from the best growing regions.
This set contains 3 bags of roasted single origin Arabica beans (250 grams each = ca. 0.55lbs):
Region: Huehuetenango Organisation: Smallholder to medium farmers
Altitude: 1,350 – 2000 meters above sea level
Variety: Caturra, Typica, Bourbon, Catuaí
Harvest period: January – April
Classification: SHB (Strictly Hard Bean) EP*
Special feature: From one of Guatemala’s remotest areas
*EP stands for European Preparation which that the raw beans are all hand sorted to remove any defective beans and foreign material.
Guatemala is a fascinating country with a rich indigenous culture and stunning natural habitats. The most striking features of its landscape are the 37 volcanoes, several of them still being active. These volcanoes are not only attractive to travelers to discover but make up the distinct characters to be found in Guatemalan coffees. Set in the northwest, bordering Mexico, Huehuetenango has become one of the most well-known coffee growing areas in the country. The name “Huehuetenango” stems from the historic Aztec language Nahuatl and translates into “place of the ancestors”. Elevation in this area reaches from 300 to 3850 meters, creating ideal micro-climate conditions for coffee cultivation. However, this coffee is only grown on the mountain slopes ranging from 1350 to 2000 meters, classifying this coffee for strictly hard bean (SHB) grade. Due to the high elevation these beans grow slower than usual, but also develop a higher density, i.e. building a very hard core. This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night. Along with higher density comes a complex abundance of citric and fruitful aromas that let coffee from Huehuetenango rank as one of the best gourmet coffees in the world.
Winy acidity, dark berry notes, smooth and chocolate notes with pleasant sweet profile
Region: Western, Southern and Northern Provinces
Producer: Smallholder producers
Crop period: March – June
Classification: A, Screen 15 up
Variety: Red Bourbon, Bourbon
Altitude: 1,700 – 2,200 meters above sea level
Rwanda is a country full of diversity and rich in fertile lands. The whole country is set on a relatively high altitude, the lowest point being 950 meters above sea level. Earthy swamps and sunny savannahs prevail in the east, while the center is characterized by rolling hills. Sometimes it is a tough choice to choose coffee from only one region when the climatic conditions for coffee cultivation are excellent across the whole country. That is why we have created our Muteteli brand for you to offer a distinct cup profile from our favorite three areas in Rwanda. In the west lies the Albertine Rift montane forests ecoregion with an abundance of wildlife and Lake Kivu on the border with Congo. This area is generally not as hot as the east, leaving room for excellent coffee cultivation conditions. Here, the Kanyege washing station receives coffees from about 1,200 local smallholder farmers. Going up north, rich volcanic soils and verdant slopes contribute juicy aromas from the hilly Gicumbi District in the Northern Province, being home to the Karisimbi washing station. The third coffee to round up the Muteteli cup is found in the Southern Province. The Gitega Hills washing station was opened in 2015. The many smallholder farmers from this area cultivate their coffee in one of the last densely forested regions in Rwanda. All three coffees are grown in an altitude range between 1,700 and 2,200 meters above sea level.
Red apple and grapefruit acidity, juicy and sweet, fresh, smooth body.
Altitude:1,600 – 2,000 meters above sea level
Variety: SL 28 & SL 34
Harvest: October-December (Main-Crop), June-August (Fly-Crop)
Classification: AB Plus
Processing: fully washed
The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. Plantations make up about one third of the area. However, the largest part of the land is used by smallholder farmers who assign themselves to cooperatives. Normally the coffee is being sold via auctions that take place weekly during harvesting season. The pricing between buyer and seller is defined by the cup quality and the grading, which is mostly depending on the bean size. According to those factors the green coffee is generally classified in Kenya. Coffee beans that are screened above 15/16 are named „AB“ and are the second biggest of their kind. The add on „Top“ or „Plus“ refers to the cup profile which is especially fine and complex. The combination of red volcanic soil, high altitudes and ideal climate has a decisive impact on the development of the aroma that characterizes this coffee. Due to the geographical location on the equator there is only little distinction between the different seasons in Kenya. Like this the harvest takes place several times per year compared to other coffee producing countries. The well-known region Nyeri in the heart of the central highlands is located between the western outskirts of Mount Kenya and eastern end of the Great Rift Valley and is famous for producing the best coffees of the country. All coffees are wet processed and dried under the African sun on so called “African Beds” down to approx. 12% once the fermentation is done.
Pronounced citrus-like acidity, strong body, notes of grapefruit and pomegranate, blackcurrant.
Please note that the stamped date is the roast date and the beans need at least 10 days rest before they should be consumed