Light & Juicy

LIGHT & JUICY

Brazil, Caramelo Recipe 60 % / Ethiopia, Beshesha Organic 40 %

“Candy Shop” is our go-to blend when we want to showcase the fruity aspects of specialty coffee. Much more than a bean – coffee is a fruit, and a very sweet one at that. This signature blend will shine with these properties, displaying a ripe fruit acidity, sweetness of natural sugars and fruity flavour notes of the origins, balanced out with a caramel-like sweetness from the roast.

LIGHT & JUICY

Brazil, Caramelo Recipe 60 % / Ethiopia, Beshesha Organic 40 %

“Candy Shop” is our go-to blend when we want to showcase the fruity aspects of specialty coffee. Much more than a bean – coffee is a fruit, and a very sweet one at that. This signature blend will shine with these properties, displaying a ripe fruit acidity, sweetness of natural sugars and fruity flavour notes of the origins, balanced out with a caramel-like sweetness from the roast.

LIGHT&JUICY

Ethiopia, Agaro Region, Goma, Smallholder farmers  / 2000 - 2100 masl. / Heirloom / Washed / SCA – 84.50p

Mustefa Abakeno, a dedicated smallholder farmer in the picturesque Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma research center. Mustefa's processing methods seamlessly blend traditional techniques with innovative practices, resulting in exceptional coffee beans that honor Ethiopia's esteemed coffee culture.

At the beginning of his endeavour, Mustefa purchased a three-discs Coffee Pulper to process half of his harvest using the Fully Washed method. However, due to water scarcity and limited fermentation space, he adapted his approach. The pulped coffee underwent a brief eight-hour fermentation process before being skillfully transferred to drying beds, until reaching the optimal moisture content. This process creates a wonderfull complexity, that compliments the traditional profile of Ethiopian coffee.                          

Ethiopia, Agaro Region, Goma, Smallholder farmers  / 2000 - 2100 masl. / Heirloom / Washed / SCA – 84.50p

Mustefa Abakeno, a dedicated smallholder farmer in the picturesque Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma research center. Mustefa's processing methods seamlessly blend traditional techniques with innovative practices, resulting in exceptional coffee beans that honor Ethiopia's esteemed coffee culture.

At the beginning of his endeavour, Mustefa purchased a three-discs Coffee Pulper to process half of his harvest using the Fully Washed method. However, due to water scarcity and limited fermentation space, he adapted his approach. The pulped coffee underwent a brief eight-hour fermentation process before being skillfully transferred to drying beds, until reaching the optimal moisture content. This process creates a wonderfull complexity, that compliments the traditional profile of Ethiopian coffee.                

Origin: Colombia
Region: Risaralda
Producer: Smallholder farms
Altitude: 1400-1700 meters above sea level
Variety: Castillo, Colombia, Caturra
Process: Washed
Roast level: omniroast
SCA Score: 83.25 points

Over several months of searching for the best coffee for our collab with MIESAI Design Store, we're excited to present the "Riga Original" specialty coffee beans! As always, they're zero-waste ready, so drop by the "Miesai" store with your tin and fill it up with freshly roasted beans. Available now!

LIGHT&JUICY

Ethiopia, Agaro Region, Goma, Smallholder farmers / 2000 - 2100 masl. / Heirloom / Washed / SCA – 84.50p

Mustefa Abakeno, a dedicated smallholder farmer in the picturesque Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma research center. Mustefa's processing methods seamlessly blend traditional techniques with innovative practices, resulting in exceptional coffee beans that honor Ethiopia's esteemed coffee culture.

At the beginning of his endeavour, Mustefa purchased a three-discs Coffee Pulper to process half of his harvest using the Fully Washed method. However, due to water scarcity and limited fermentation space, he adapted his approach. The pulped coffee underwent a brief eight-hour fermentation process before being skillfully transferred to drying beds, until reaching the optimal moisture content. This process creates a wonderfull complexity, that compliments the traditional profile of Ethiopian coffee.                          

LIGHT & JUICY

Origin: Peru
Region: Huabal
Producer: Regional farmers
Altitude: 1700-1900 meters above sea level
Variety: Caturra, Catuai, Catimor
Process: Washed
Roast level: Light roast
SCA Score: 84.00 points

Huabal is a district within the Jaen province of Cajamarca and has significant potential to produce high-quality coffee. Spanning multiple mountain ranges, Huabal features considerable variation in climate and soil composition. Some areas experience wet, humid conditions with red, African-like soils, while others are drier and hotter. This diversity contributes to complex and distinctive cup profiles.

This lot is a blend from multiple producers in the district of Huabal, where the average farm size is approximately 1.5 hectares. Producers in this area harvest and process their coffee independently, typically drying it on lined patios. After harvesting, the coffee rests for 24 hours before being depulped and fermented for 36 hours. It is then dried for 10 to 15 days until it reaches the ideal humidity level.

LIGHT & JUICY

Origin: Kenya
Region: Nyeri County
Producer: Tegu Factory
Altitude: 1700 masl.
Variety: SL28, SL34, Ruiru 11
Process: Washed
Roast level: Light roast
SCA Score: 86.00 points

The name “Tegu” means “low place,” reflecting its location in the foothills between Mt. Kenya and the Aberdare Range. The combination of rich soil, high elevation, and a cool climate slows the maturation of coffee cherries. This extended development period allows sugars and acids to concentrate, resulting in the bright, citrus-forward profiles that have become synonymous with Kenyan coffees. Located just outside the town of Karatina in Nyeri County, Tegu Factory is one of the largest and oldest wet mills within Tekangu Farmers Cooperative Society. Established in 1969, the cooperative now supports around 1,200 smallholder farmers, most of whom cultivate less than one hectare of land in nearby villages.

Harvesting is done entirely by hand, with farmers selectively picking only ripe cherries before delivering them to Tegu Factory. Once received, the cherries are carefully sorted to remove defects. The coffee is processed using the fully washed method, beginning with pulping and 12-16 hours of fermentation. Afterward, the coffee is soaked in clean water for an additional 24 hours, a step believed to enhance clarity and brightness in the cup. Drying takes place on raised beds inside covered structures, where the parchment is regularly turned to ensure even drying and protect it from heat and nighttime moisture. This stage typically lasts 7-15 days before the coffee is milled and prepared for export.

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.