Frukt

This will be our third visit to Turku, Finland. We will be offering three coffees from Frukt. 

Bilda Kojowa, Ethiopia (Natural)

This exciting coffee comes from a farmer group called Blida based in Guji, Ethiopia. Coffee is produced by small farmers in Kercha disctrict, near town Bule Hora. This coffee is mainly Wolisho variety grown at the altitude of 1800-1900 meters above sea level.

This coffee is natural processed. After selective handpicking the ripe coffee cherries are dried on raised beds for 10-12 days.

This coffee is from the November 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Gute Sodu, Ethiopia (Washed)

This exciting coffee comes from Guduba washing station based in Guji, Ethiopia. Coffee is produced by small farmers in Hambela Wamena, near town Gute Sodu. This coffee is a mix of Dega and indigenous varieties grown at high altitude of 1900-2100 meters above sea level. Most of the coffee trees in this area are young and no longer than 7 years old.

Farmers deliver coffee cherries to the washing station where the coffee is processed. Coffee is pulped, then fermented for 48-72 hours, washed and dried on raised beds for 10 days.

This coffee is from the November 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Koimbi AA, Kenya (Washed)

This exciting coffee comes from Koimbi Estate based in Muranga, Kenya. Coffee is produced by 800 smallholder members of Weithaga Farmers Cooperative Society. This coffee is a mix of traditional SL28 & SL34 varieties grown at the altitude of 1600-1800 meters above sea level.

Farmers deliver coffee cherries to the Koimbi Estate washing station where the coffee is processed. Coffee is pulped, then fermented in fermentaion tanks, washed and dried on raised beds under the sun.

This coffee is from the December 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Don Francisco, Guatemala (Washed)

This fun coffee comes from Francisco Salucio Ramirez, a producer based in Concepcion Huista municipality in Huehuetenango, Guatemala. Don Francisco is second-generation coffee producer. This coffee is a mix of Bourbon & Caturra varieties grown at Franciscos farm Mumuxa at 1750-1850 meters above sea level.

After the picking is done the coffee cherries are depulped on the same day and left to ferment in water for 48 hours. After the coffee is washed it is left for another 12 hours to soak in clean water. This is a so-called “double washing” process. Drying is one on patio in the sun for five or six days depending on the temperature.

This coffee is from the 2019 harvest.

Sourced by Primavera.

Websites:

  • fruktcoffeeroasters.com
    • @fruktcoffeeroasters