Robert Rūrāns, Professions, 2018, Zuzāns Collections

Roberts Rūrāns is an illustrator and artist known for simple, expressive forms, bright, clearly structured compositions and a subtle sense of irony. He has collaborated with cultural institutions, media and brands in Latvia and abroad, including The New York Times, The Olympics, Hermès, airBaltic and Madara Cosmetics. His first solo exhibition, Chestnut and the Universe, presented at Zuzeum Art Museum, reveals the breadth of his work – from bold illustrations to more personal, spiritual imagery.

LIGHT & JUICY

Origin: Ethiopia 
Region: Gedeb, Chelbesa
Producer: Ephtah Specialty Coffee
Altitude: 2200 masl.
Variety: Heirloom
Process: Washed
Roast level: Light roast
CVA Score: 86.25 p.

Ephtah Specialty Coffee builds sustainable supply chains across Ethiopia, focusing on quality, long-term partnerships, and supporting producer communities. The company also highlights the important role of women in coffee production and local economic development.

This lot comes from Chelbesa in the Gedeb woreda and was processed at an Ephtah-operated washing station. Grown under shade alongside enset (false banana), the coffee is produced by smallholder farmers cultivating local heirloom varieties and harvested from December to January.

At Chelbesa, the best cherries are selected and floated before processing. For this lot, the coffee is pulped and then fermented in tanks without water. After fermentation, the coffee is dried on raised beds for around 10 to 15 days.  

LIGHT & JUICY

Origin: Rwanda 
Region: Nyabihu District
Producer: Smallholder producers
Altitude: 1800-2000 masl.
Variety: Red Bourbon
Process: Washed
Roast level: Light roast
SCA Score: 84.75 points

Built in 2017, Shyira is a washing station situated at 2,000 meters above sea level, collecting cherries from neighbouring smallholder producers. This is among the highest-grown coffee we know of in Rwanda, from a region where very few washing stations exist, making it especially unique. Cherries are handpicked on remote mountain plots and carried down narrow paths to be carefully sorted, washed, fermented, and dried on raised beds beneath alternating sun and fog.

Coffee cherries are hand-sorted to remove underripe fruit and foreign matter. They are then floated in pre-pulping tanks to separate floaters before being pulped. Next, the coffee is fermented in concrete tanks for an average of 12 hours. During this stage, the parchment is continuously agitated through ceremonial foot-stomping to help remove residual mucilage and separate lower-density parchment. Each washing station has its own song for the foot-stomping ceremony, which is sung to build pride and a sense of ownership among workers.
After fermentation, the coffee passes through a serpentine grading channel, where parchment is separated by density. After the final rinse, coffee is moved to a pre-drying area, where it is hand-sorted again to remove insect-damaged, discoloured, or chipped beans. It is then dried for around 30 days, regularly turned during peak sun hours and covered at night. Once fully dried, the green coffee is ready for export.

Riga - City Collection - Filter Coffee Beans Breakfast Club

Riga - the capital of Latvia and the largest city in the Baltics. Since its founding in 1201, it has been constantly developing and changing over time. The city is located where the Daugava River meets the sea. It is known for its Art Nouveau architecture, vibrant cultural and artistic presence, as well as its historic center, which is included in the UNESCO World Heritage List.

SWEET & FRUITY

Origin: Costa Rica
Region: Central Valley
Producer: Alberto & Diego Guardia
Altitude: 1400 masl.
Variety: Obata
Process: Natural
Roast level: Light roast
CVA Score: 87.5 pts

Hacienda Sonora is located at the foot of Poas Volcano in Carrillo, Alajuela. The farm covers approximately 100 hectares, including 65 hectares of shaded coffee and 35 hectares of wild forest reserve. Coffee is grown here surrounded by diverse trees and other vegetation, providing excellent conditions for production and improving the chemistry of the already rich volcanic soil. 
Alberto Guardia is the fourth generation of coffee producers in his family. In 1999, during a period of historically low coffee prices, Alberto invested in a mill for the estate and became a pioneer in alternative processing methods in the area, implementing Honey and Natural processing to his production. Hacienda Sonora has now been in the family for more than a century. Alberto’s son Diego joined the operation as co-manager in 2011 and now represents the fifth generation of coffee producers in the Guardia family.

Today, all coffee from Sonora is processed using Honey or Natural methods to develop distinct sweetness and enhanced fruit notes. This lot of Obata underwent Natural processing and was dried on large black sheets made of braided plastic threads, known as zaran.
The harvested cherries are first floated in fresh spring water to remove defects and field impurities, then spread in thin layers on the zaran and dried in direct sunlight. At the end of each day, the sheets are rolled up with a tractor and stacked overnight. Drying takes around two weeks, until the coffee reaches 14% humidity. The coffee is then stored in Sonora’s warehouse to rest. Shortly before milling, the drying process is completed in mechanical dryers known as “guardiolas.”

Vilnius - City Collection - Filter Coffee Beans Breakfast Club

KALVE was founded by coffee professionals to make specialty coffee part of everyday life for as many people as possible. Every coffee bean carries the work of many hands. From farmers who grow and process it at the origin to those who roast and brew it, every step shapes what's in your cup.

Tallinn - City Collection - Candy Shop

KALVE was founded by coffee professionals to make specialty coffee part of everyday life for as many people as possible. Every coffee bean carries the work of many hands. From farmers who grow and process it at the origin to those who roast and brew it, every step shapes what's in your cup.

Thousands of young people in Latvia are too young to feel unwanted. Yet, this is their reality. Growing up without a supportive family, they lack an adult by their side who can listen, help them overcome challenges, and encourage them to believe in themselves and their abilities.

Mentor Latvia is the only organisation in Latvia offering these young people individual and group mentoring, helping them build self-confidence and integrate more successfully into society.

By purchasing this WHAT IS IMPORTANT?  coffee tin, you donate €3 to support young people.

We created this work with a focus on what truly matters in life. It is the result of a six-month research process. Each of us contributed a part of ourselves, creating a shared story about trust, openness and self-belief. May it help you find your own focus - the things that empower you, inspire you and encourage you to do good.

With warmth, Katrīna, Ingrīda, Marlēna, Kate, Elza, Astrīda, Emīlija, Kristīne, Gustavs, Undīne, Diāna, Marta, Una, Alise, Elīza and Elza Ingrīda.

More information about Mentor Latvia: https://mentor.lv/atbalsti/

SWEET & FRUITY

Origin: Colombia
Region: Villamaria, Caldas
Producer: Local Smallholders
Altitude: 1800 masl.
Variety: Pink Bourbon
Process: Anoxic Natural
Roast level: Filter
CVA Score: 88.75 pts

Villamaria is a historic Colombian municipality nestled in the high-altitude mountains, located right next to the city of Manizales. As a vital part of the UNESCO-recognized Coffee Cultural Landscape, this vibrant town is famous for its deeply rooted farming heritage and generational coffee traditions. The distinct volcanic terroir, combined with a cool mountain climate, provides the ultimate microclimate for cultivating complex, world-class specialty coffees.

The anoxic process uses cool temperatures by utilising cold water poured above plastic sheeting, creating a vacuum seal above the coffee cherries. Cold water reduces the fermentation temperature, and allows the coffee to sit in cherry for an extended period, with no interaction from additional oxygen.

The temperature remains stable and low because the surface water acts as a heat exchanger, with the warmth evaporating off of the top. Then coffee is dried for up to 20 days on raised beds in cherry, pulped and prepared for export.

Light&Juicy

Origin: Panama
Region: Alto Quiel
Producer: El Velo farm
Altitude: 1700+ masl.
Variety: Gesha
Process: Washed
CVA: 87 p.

Landrace Blend is a mix of coffees that are part of a research project started in 2007 by Hacienda La Esmeralda. For this research, 400 coffee accessions were planted in El Velo farm. Since then, every year, each variety is washed processed, dried and evaluated individually. The results are monitored and analysed to find new exceptional coffee varieties. After the yearly evaluation is done, the best performing accessions are mixed to create Landrace Blend – very delicate coffee with famous characteristics of Panamian Gesha.

SWEET & FRUITY

Blend composition: Colombia, Honey Process; Costa Rica, Natural Process
Roast level: Espresso 
CVA Score: 86.25 p.

Supernatural - signature espresso blend that combines naturally and experimentally processed coffees. Discover funky and bright fruity notes in every cup! 

Note from KALVE Head Roaster: We find out that people really enjoy our funky espresso like Chelchele and El Cuzuco. And we wanna to create a blend with high sweetness and funky character that will emphasize processed coffees(Natural, Anaerobic, Anoxic, Honey etc). By finding seasonal coffee's combination to containe a bright and fruity flavor profile, our customers could enjoy SUPERNATURAL espresso blend all year long. 

SWEET & FRUITY

Blend composition: Colombia, Honey Process; Costa Rica, Natural Process
Roast level: Espresso 
CVA Score: 86.25 p.

Supernatural - signature espresso blend that combines naturally and experimentally processed coffees. Discover funky and bright fruity notes in every cup! 

Note from KALVE Head Roaster: We find out that people really enjoy our funky espresso like Chelchele and El Cuzuco. And we wanna to create a blend with high sweetness and funky character that will emphasize processed coffees(Natural, Anaerobic, Anoxic, Honey etc). By finding seasonal coffee's combination to containe a bright and fruity flavor profile, our customers could enjoy SUPERNATURAL espresso blend all year long.