A depository of our latest IKAWA Home Roast Recipes.
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Bóia Natural Estate Blend, Brazil
Bóia (pronounced ‘Boy-ya’) are coffee fruits that have been allowed to fully mature, ripen and dry on the tree. Once thought of as ‘defective’, in the coffee farming sector, bóia have recently gained popularity, for their intense sweetness and complexity. Once the coffee has been harvested, the fruits are taken to the Vinhal family’s processing facility where the fruits are placed in a tank of water. The Bóia cherries will float, as they are already mostly dry and less dense than the ripe fruit that still has to dry out.
Fazenda Recanto, Brazil
As this coffee is a natural processed coffee, we can expect a higher level of sweetness to be present. Additionally, the small,round,dense bean size, known as ‘peaberry’, presents a unique opportunity in roasting. These rarities have their challenges in being denser than the average coffee bean, and their gifts in their unique flavour profile. You may notice that the first crack is quite a lot quieter as well.
Fully Washed Estate Blend, Brazil
Fully washed coffees are not incredibly common in Brazil. This coffee, grown on both Fazenda Recanto and Fazenda Estrela, by the Vinhal family, is unique. The characteristics of this coffee are lighter sweetness and higher acidity than most typical Brazilian coffees. This is most likely due to the washed process.
Kavomo Hill, Burundi
IKAWA means coffee in Kirundi, the language of Burundi, an origin which is close to our founder’s heart. Cafex works with local small scale producers to produce high quality and uniform coffee for export. This natural processed coffee is an extraordinary example of this collaborative effort.
Rainbow Decaf, Colombia
Decaffeinated coffee has a history of being eschewed by coffee connoisseurs, as decaf coffee has long been considered ‘less than good’. Sugar Cane process decaf, a lower impact and more ecologically sound process than chemical or intense washing processes of the past, turns that notion upside down.
San Lorenzo, Colombia
San Lorenzo is infamous for its coffee production in Colombia. In recent years, climate change, civil unrest and labour shortages have dramatically affected the coffee growing community. Despite these challenges, the producers in this area continue to produce high quality coffee by planting new varieties and implementing new ways of working.
Buie Bora, Ethiopia
Buie Bora is a 46 year old woman, growing indigenous heirloom coffees in Hafursa Waro, Yirgacheffe. Through participation in a traceability project, Buie Bora has produced higher quality coffees, resulting in a higher revenue to support herself and her family.
These beans come from the village or ‘kebele’ of Dumerso, located in the Yirgachee district in Ethiopia. The region has developed a reputation for ne coffees, producing some of the most sought-after microlots in the world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgachee coffees. This specific coffee has been selected for its strong body with beautiful acidity. It grows slowly in the shade, and only the ripest cherries are selected. They are then dried in the sun on raised African beds for approximately 12 – 15 days, following a natural process.
Koke G1 Natural, Ethiopia
Koke washing station is located in Yirgacheffe district, Gedeo zone, in the Eastern Highlands of Ethiopia. The indigenous ‘heirloom’ varieties -Kumie, Diga and Wilsho- which grow wild , in the shade of Cordia and Acacia trees in Ethiopia, are responsible for the unique flavour notes which make for an unusual but refined cup. You may notice that the colour of this unroasted coffee is not green, but has an orange hue to it. This is caused by the anaerobic fermentation, and then natural drying process. This coffee is truly exceptional, and intense in its flavour;a treasure trove of delicious berries, citrus, chocolate notes.
EL SALVADOR 🇸🇻
Las Mercedes, El Salvador
Fernando's innovation in processing, coupled with his commitment to varieties that lend to the best cup profile, has allowed for the emergence of very high quality production of coffee. This honey processed Pacamara is an extraordinary example of what Fernando is capable of producing.
Blue Ayarza, Guatemala
The region of Ayarza, Guatemala is a special one, landmarked by a drastic landscape and the cold blue water from the Laguna Azul. With high elevation, volcanic soil and distinctive seasons, this region has great potential to produce incredible quality coffees. High grown coffee, that is dense and sweet, is versatile in all ways.
Finca Cual Bicicleta, Honduras
Oscar Oman Alonzo’s philosophy to life and growing organic coffee: ‘When you ride a bicycle, you are not polluting, you must keep balance. The bicycle is designed to move forward, not backwards, and all the pieces and parts must work together perfectly so that you can keep moving.’
Finca Suita, Honduras
Coffee farming is a family affair for the Nolascos. Multiple generations have been living and working the land of the area for the past hundred years. José Julio Nolasco, the family patriarch, takes great pride in ensuring that the coffee that is delivered from Finca Suita is of the best quality.
Finca Victoria, Honduras
Finca Victoria, is named in honour of Deicy Victoria Romero, a testament to her enthusiasm that she has shown from the beginning of her coffee growing journey. This honey processed coffee is characterized by its quality and outstanding flavours, a hallmark of Mrs. Romero’s product.
AA Karuthi, Kenya
Based in Nyeri County, the Karuthi wetmill is part of Othaya Farmers’ Cooperative Society Limited. Nyeri County benefits from good growing conditions that helps in producing high quality, dense and complex coffees. This coffee is a good example of these qualities.
The constant spring-like climate of Veracruz, Mexico makes for great growing conditions for coffee, but not so great processing conditions. Olam Innovation Team has partnered with growers in Huatusco, Veracruz to create this unique coffee using experimental fermentation techniques, to bring out the best qualities possible.
Finca La Argentina, Nicaragua
The Peralta Family have been growing coffee since the early 20th century, but it was only in 2008 that brothers Julio and Octavio shifted focus to specialty coffees. Through experimentation and stringent standards in production, the Peralta family continue to position themselves at the forefront of specialty coffee innovation.
Kambera Gesha, Panama
Innovators Ninety Plus Estates in Panama, have been at the forefront of Specialty coffee, producing award winning coffees for the past decade. In addition to excellent coffee, environmental stewardship is at the heart of everything that they do.
Aromas del Valle, Peru
The founders and producers of Aromas del Valle Cooperative are focused on quality. This focus is in aid of bringing more opportunities to the coffee community within their region. This certified organic coffee is an excellent example of what is to come from this cooperative in the future.
The Muhondo Coffee Company is based in the Gakenke district (Northern province), with 3,200 smallholder farmers forming the entire company. They operate 3 washing stations: Muhondo and Bukonya in the Gakenke district and Bwisige in the Gicumbi district. Rwanda is known as “the land of a thousand hills”, and it is no exception to the Gakenke district! Situated in the north-west region of Rwanda, it neighbours the national volcanic park. The terrain is mountainous, rugged and incredibly beautiful.
Dung K'No Lam Dong, Vietnam
Situated in the central highlands of the Lam Dong Province, The Dung K’No commune is a small village of approximately 500 people. During the coffee harvest season, this community of coffee growers sell their coffee cherries to the Duc Trong wet mill on a daily basis. Growers receive cash incentives for the best quality coffee, as well as free training from the Sustainability Team at the Duc Trong mill to assist in growing the best quality coffee.
This semi-washed coffee has been processed using ecological friendly methods that use very little water. Once the fruit has been removed, the coffee is dried on raised beds in the sun for 6-10 days. The absence of fermentation allows for a clean and bright coffee, with unique flavour characteristics.
Al Qafr, Yemen
Al Qafr is one of the largest villages within the Ibb region, an area long known for its coffee production. This natural processed peaberry, processed and exported through Qima coffee, is a testament to the quality and history of Yemeni coffee.
AA Isanya Kateshi, Zambia
This is our 2nd year purchasing from the Northern Coffee Corporation who operate five separate estates, one being Isanya estate. We support their commitment to social and ecological projects in the Northern province of Zambia, as well as their commitment to producing exceptional coffees.