Giraffe Coffee Roasters is a specialty coffee roastery from Rotterdam, Holland. They try standing out with their coffee by offering great flavours and combining this with a very personal approach. They think education and taste are the best way to show people great coffee. By offering an extensive SCA training program and by always striving to find the best coffee they can, they have made a name for themselves since they started in 2013. They have won several prizes and their coffee is sold through a wide range of fine-dining restaurants and specialty coffee shops.
Michael roasting a batch of green coffee on a Probat Roaster.
These are the coffees will be featuring from Giraffe this week:
Name: Finca San Martin
Variety: Pink Bourbon
Process: Washed after fermentation
Origin: Cauca, Colombia
Tasting Notes: Fruity, cassis, vanilla
Name: Inga Aponte
Origin: Nariño, Colombia
Tasting Notes: Sweet, chocolate, pecans
Origin: Kamonyi, Rwanda
Tasting Notes: Lactic, cream, strawberry
Variety: Catimor, Line S, Typica
Origin: Java-Sunda, Indonesia
Tasting Notes: Spicy, star anise, liquorice
Long time since we had a typica at Djäkne! Come and check it out on a Chemex or a V60 pour-over :)
Thanks to Giraffe's team: Mark, Maarten, Leslie, Michael, Tilly, Daniel, Corine, Nazli, David and Marloes!
You can find more information: https://giraffecoffee.com/
Keen is a micro-roastery based in Utrecht. Founded by Bonne & Rob, whose goal is to lift the coffee scene to an even higher level.
They are constantly searching for the best coffees and the most unique flavor profiles. They work directly with farmers, sampling their coffees through cuppings, selecting new crops, and supporting new, innovative projects to improve the quality of our coffees.
They roast on a Loring because it’s advanced technical design ensures maintaining consistently high quality with every batch. Roasting with the Loring is also more efficient and improves the longevity of the beans, meaning that coffees are at their best if brewed at least 10 days after they’re roasted.
Origin: Jauja, Peru.
Name: Agua de Nieve
Variety: Typica, caturra, bourbon
Process: Fully washed
Tasting Notes: Juicy and sweet! A layered coffee that starts with grapey acidity and sweet tropical lychee notes, then rounds things out with a milk chocolaty finish.
Origin: Guji, Ethiopia
Name: Ye Genet
Tasting Notes: This natural coffee is super clean and strikingly juicy. Ye Genet has floral and fruity tasting notes that fluctuate depending on the temperature at which it’s served. We tasted lavender & rose, strawberry and mandarin. We were surprised by an overall finish that’s reminiscent of tea.
Origin: Kiambu, Kenya.
Variety: SL28, SL34 & Biatan
Process: Fully Washed
Tasting Notes: Classic Kenyan profile and the beautiful flavours of black currants and blueberries. Look out for the smooth acidity of sweet lime and a creamy body.
El Diamante Azul made Mathieu Theis win the Swiss Barista Cup and reached the World Barista Finals in 2019.
Origin: West Valley, Costa Rica.
Name: El Diamante
Variety: Caturra & Catuai
Process: Natural Anaerobic Fermentation
Tasting Notes: The unique natural anaerobic fermentation process, used to create this coffee, is intriguing and complex. It comes with tones of cinnamon, lemon, pastry, cacao, rum-raisins, apple, molasses.
Bonne & Rob tasting some delicious coffee :)
Looking forward to sharing some incredible Keen coffee experience with you this week! You can find more information: https://keencoffee.com/
Friedhats is a micro roastery based in Amsterdam, composed by Lex Wenneker and Dylan Sedgwick. Focused on providing consistent, high quality roasted coffee beans. Sourcing it based on flavour. Roasting it to accentuate its natural characteristics. Training people to make sure everyone can taste all that our coffees have to offer and all the while, trying to actually improve the lives of the people growing and producing the coffee all around the world.
Origin: Arsi, Ethiopia.
Name: Gora Kone
Tasting Notes: Juicy body and a milk chocolate sweetness with notes of lime and blackberry.
Origin: Cerro el Aguila, El Salvador.
Name: Finca El Salvador
Variety: Red Bourbon
Tasting Notes: Delicious with syrupy notes of boozy chocolate bonbons and prunes.
Origin: Nariño, Colombia.
Name: El Desvelado
Variety: Colombia, Caturra & Castillo
Process: Fully Washed
Tasting Notes: Very sweet with notes of apricot and peach, plum and oolong tea-like finish.
Origin: Guji, Ethiopia
Name: Semeon Abay
Process: in-bag fermentation
Tasting Notes: Pineapple and mango, peach, strawberry, dark chocolate and cacao nibs.
Without a doubt Friedhats's packaging and brand is fun, colourful and unique. Come and check them out at Djäkne!
Check out more about them at https://friedhats.com/
Rum Baba micro coffee roastery is located in Amsterdam, The Netherlands.🇳🇱 The roastery focuses on the characteristics and origin of the coffee, while seeking the right flavour balance.
The guys at Rum Baba continuously look out for great coffee with special flavour profiles and special origin characteristics. ☕️
Before roasting they select the coffee at farm level, knowing exactly where and how the coffee is processed, and striving for a sustainable production chain with mutual benefit.
Besides the fun and colourful packaging Rum Baba also has a bakery where they make bread and cakes.🍞🍰🍩🍪
During week 11 we serve the following coffees:
Espresso Name: Boji Variety: Mixed Heirloom
Origin: Yirgacheffe, Ethiopia.
Tasting Notes: Raspberry, floral, complex, medium acidity.
Filter Name: Los Idolos Variety: Caturra & Colombia
Process: Washed Origin: Nariño, Colombia.
Tasting Notes: Cherry, lemon peel, prune juice, tropical fruit, clean cup.
Name: Peru Florentino Variety: Typica, Caturra, Bourbon, Pache
Process: Washed Origin: Satipo, Peru.
Tasting Notes: Sweet pineapple, red apple, toasted hazenut, super clean cup. Hand
Brew Name: Ismael Serrano Variety: Catuai, Caturra Process: Anaerobic fermentation
Origin: Terrazú, Costa Rica.
Tasting Notes: Sweet & juicy, five spices, your grandma's apple pie.
More information: → https://www.rumbaba.nl/
During this week we are glad to have Manhattan Coffee Roasters from Rotterdam in The Netherlands on our shelves.
Manhattan Coffee Roasters is based in The Netherlands harbor city of Rotterdam. Run by long time coffee professionals and multiple barista championship winning barista’s Ben Morrow and Esther Maasdam.
The name Manhattan Coffee Roasters is inspired by the history of the harbor of Rotterdam. In particular the Holland America line that sailed from Rotterdam to New York. Rotterdam is situated next to the river Maas and being the only modern city with a gorgeous skyline in The Netherlands, it is locally named “Manhattan aan de Maas”.
As the coffee of the week we selected one espresso and three filter coffees.
-Manhattan Kinini -Espresso- Origin: Rwanda. The espresso tastes like raspberry, red fruit and baked orange.
-Manhattan Tres Barras -Filter coffee- Origin: Brazil. The filter coffee tastes like peanut brittle, milk chocolate and is smooth in the mouth.
-Manhattan Ponderosa -Filter coffee- Origin: Panama. The filter coffee tastes like melon, rock candy and is a bit juicy.
-Manhattan Fabio 'Leo' Garcia -Filter coffee- Origin: Colombia. The filter coffee tastes a bit floral with tone of red apple and lays round in the mouth.
Coffee @ Djäkne: week 9
This week we are happy to present our coffee from Frukt Coffee Roasters, Turku Finland. According to Frukt we selected two fun coffees and two exciting coffees :)
Espresso El Naranjo - Guatemala
This fun coffee comes from Julio Cano, a second -generation coffee producer based in Huehuetenango, Guatemala. This coffee is Caturra variety grown at Julios farm El Naranjo at 1750 meters above sea level.
Taste: Prune, Hazelnut, Creamy
Don Francisco - Guatemala
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.
Taste: Dried fruit, Cacao, Brown sugar
Gute Sodu - Ethiopia
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.
Taste: Sparkling, Lemonade, Floral
Kii PB - Kenya
This exciting coffee comes from Kii Factory based in Kirinyaga, Kenya. Coffee is produced by smallholder members of Runget'o Cooperative Society near town Ngariama. This coffee is a mix of traditional SL28 & SL34 varieties grown at the altitude of 1700-1820 meters above sea level.
Taste: Red fruit, Gooseberry, Jammy
La Cabra is a modern coffee roastery based out of Aarhus, Denmark. Curious about what lay further down the coffee chain, La Cabra threw themselves into sourcing and roasting its own coffee in its own way since 2013. Part of the advantage of growing in a small town is a relative lack of external influence, allowing La Cabra to forge an honest and novel approach to coffee.
Recently the roastery have moved production to Copenhagen, where they are running their roasting in a lovely old warehouse in Frederiksberg.
This week we are featuring the following coffees at Djäkne:
Fazenda Bonfim - Brazil:
Creamy mix of milk chocolate and vanilla, and a deep dried fruit sweetness.
-Los Pirineos Washed Bourbon - El Salvador
A desert-like coffee, with heavy chocolate and butterscotch notes punctuated by a top note of fresh apricot.
-Altos Natural - Costa Rica
The iconic coffee from Mauricio Vindas, characterised by its distinct blueberry notes.
-Gakuyuini AA Kenya
An intense and berry-forward Kenyan coffee, with a heavy ripe plum sweetness.
-Los Pirineos Honey Pacamara - El Salvador
Sweet and creamy lemon curd is balanced by the dryness of cacao nibs and a long hazelnut finish.
A new week means a new coffee at Djäkne kaffebar: Morgon Coffee Roasters from Göteborg:)
Besides being famous for their Speciality Coffee. Morgon Coffee is well known for their colourful and creative designed packages.
During this week we are happy to serve two totally different filter coffees and one espresso.
Filter 1: Coffee from Brazil with a round tone and taste of dark chocolate and hazelnut.
Filter 2: Kenyan coffee with taste of wild strawberry and a floral tone.
Espresso: The weekly espresso from Morgon has a Ethiopian origin and structured taste with peach and honeydew flavour experience.
During this week we are glad to serve coffee from our friends at Koppi Coffee Roasters in Helsingborg, Sweden.
-Koppi Santa Rosa- Costa Rica. Fully washed and dried on raised beds with flavours of marzipan, orange and milk chocolate.
-Koppi Nano Challa- Ethiopia. Fully washed, wet fermented, dried on raised beds. The coffee has tones of jasmin, sweet citrus and black tea.
-Koppi Red Clay- fresh and delicious espresso. An espresso with a rich mouth feel with notes of chocolate, nougat and caramel and a soft acidity. Matches perfectly with milk.
-Koppi Silent Shout- espresso with sweet chocolaty notes and a fruity floral complexity.
This week we feature Prolog Coffee at Djäkne Kaffebar. Prolog is a speciality coffee roaster from Copenhagen in Denmark and works only with passionate farmers who cultivate their coffee plants with dedication.
During this week we have three coffee sorts from different origins to choose from.
Villa Clabelina is a coffee from the Antioquia region in Colombia. This coffee is tasting green apple, nectarine and honey.
Our second coffee from Prolog is called Shyiria from Rwanda with tones of hibiscus, raspberry and black tea.
Last but not least we have en exciting coffee from Costa Rica. The Tres Milagros has notes of toffee, green apple and lemon