1Kg Coffee

FULL & CREAMY

Brazil, Caramelo Recipe 80 % / Uganda, Kaweri 20 %

When we first created this blend in 2017, we wanted it to demonstrate one of our core values – ease of approach. Which is why “Chocolate Bar” has been our most enjoyed signature espresso blend since day one. Whether you are a specialty coffee enthusiast, or someone who has just started enjoying it – this blend has all that there is to be enjoyed in truly delicious coffee – a full body, high sweetness, an excellent balance, and flavour notes of delicious things of the world.

SWEET & FRUITY

Brazil 30 % / Costa Rica 30 % / Colombia 20 % / Ethiopia 20 %

ROAST MASTERS 2019 - 2ND PLACE

We created this blend for the Roast Masters 2019 competition in Milano, where the task was to create an espresso blend that celebrates the specialty coffee industry and introduces a new idea. We did exactly that, and this blend was one of the reasons why we came back with a silver medal. The idea – use higher scoring coffees to achieve intense and complex flavors but roast in a method that retains a taste balance and texture that is friendly for all coffee lovers. The result – truly sweet, complex, competition-quality coffee that is a hit for every occasion.

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.

Experience the full spectrum of espresso artistry with our espresso experience bundle. This expanded collection includes Chocolate Bar, Marmalade, Candy Shop, and our latest creation, Toffee, all in 250g or 1kg packages.

• Toffee: A rich blend crafted for those who prefer a bold cup with minimal acidity. Its sweet intensity, inspired by Brazil and Colombia’s finest beans, pays homage to those who’ve shaped the world with their efforts.
• Chocolate Bar: A signature blend embodying a full body, high sweetness, and a balance of flavors reminiscent of chocolate, loved since 2017.
• Marmalade: A silver medalist at Roast Masters 2019, this blend masterfully balances complex, competition-quality coffee with universal appeal.
• Candy Shop: A celebration of coffee’s fruity origins, bursting with ripe fruit acidity, natural sweetness, and caramel-like notes.

FULL & CREAMY

Minas Gerais – Campo das Vertentes / 1200 masl. / Local varieties / Natural / SCA – 83.25p

To celebrate our continuous cooperation with Sancoffee, we're happy to produce this signature filter coffee that will bring the best of coffee classics, roasted in a manner that respects the terroir and the hard work of the farmers of Sancoffee. The coop was born in 2000 as a speciality coffee cooperative and has ever since grown to be a B-Corp certified and CO2 Neutral coffee producer.

Since its fundation, Sancoffee has been the main driving force for quality in the Campos das Vertentes region. They strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters around the globe. 

DECAF

Origin: Colombia
Region: Risaralda
Producer: Regional farmers
Altitude: 1400-2000 meters above sea level
Variety: Castillo, Variedad Colombia, Caturra
Process: Washed Sugarcane Decaf
Roast level: Medium roast (Espresso)
SCA Score: 82.75 points

The Risaralda Decaf is a blend of coffees from the regions of Asocafe Tatama Santuario, El Aguila, and Entreverdes. A regional blend created by our partner "Raw Material" means we can maximise the impact for producers across the department of Risaralda, by bringing much larger volumes of their coffee to the specialty market.

Sugarcane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example.
This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound.

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.                          

SWEET & FRUITY

Origin: Ethiopia
Region: Gedeb, Yirgacheffe
Producer: EDN Banko Chelchele
Altitude: 1900 - 2300 masl
Variety: Heirloom
Process: Super Natural
Roast level: Espresso - Medium roast
SCA Score: 87.75 p.

This coffee comes from the village of Banko Chelchele in Gedeb, Southern Ethiopia, within the renowned Yirgacheffe coffee-growing region. It is exported by EDN, an Ethiopian specialty coffee company recognized for its close partnerships with smallholder farmers and its commitment to producing high-quality, fully traceable coffees. Farming in the area is deeply rooted in local knowledge, family traditions, and community-based harvesting practices.

The Chelchele washing station has developed a "Super Natural Process" that emphasizes the best qualities of naturally processed Ethiopian coffee. During the harvest season, coffee cherries are hand-picked with careful attention to ripeness and quality. Only carefully selected cherries are placed in sealed, oxygen-free tanks, where they undergo controlled fermentation for approximately 36 to 48 hours. Then coffee cherries are slowly dried for around 27 to 30 days. This method is designed to extend the drying process, allowing gradual chemical changes to occur within the beans before milling and preparation for export.

SWEET & FRUITY

Origin: Rwanda 
Region: Nyabihu District
Producer: Smallholder producers
Altitude: 1800-2000 masl
Variety: Red Bourbon
Process: Natural
Roast level: Light roast
SCA Score: 86 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 any underripe fruit or foreign matter. They are then floated in tanks to separate any remaining floaters before the drying process begins. After sorting, the coffee is laid evenly across raised beds, allowing consistent airflow while keeping it elevated to protect it from moisture and animals. The coffee dries for around 30 days, turned regularly during peak sun and covered at night. Once fully dried, the outer fruit layer is removed, leaving the green coffee ready for export.

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.

FULL & CREAMY

Origin: Brazil
Region: Campo das Vertentes
Producer: Arlindo&Arlindo Jr.
Altitude: 1050 meters above sea level
Variety: Catigua, Catucai
Process: Natural
Roast level: Light roast
SCA Score: 83.00 points

This coffee comes from a very small, 1.1 hectare, family-owned farm located in the Fagundes Community in Santo Antonio do Amparo. The producers are members of the Fagundes Community Association, which was founded to strengthen local growers and support coffee production in the area.

This is our third time buying from Arlindo’s family, and this year we exclusively purchased their entire harvest - 11 bags. From the moment we first shook hands, we made a promise to each other: as long as the Arlindos continue to grow coffee, KALVE will continue to buy from them in support of the outstanding quality they produce.

The cherries were handpicked, carefully sorted and spread evenly for drying, skipping the wet mill. Because there is no contact with water, the coffee avoids the development of unwanted fermented flavors. Instead, it produces a clean profile with rich chocolate and nut notes, complemented by mild acidity. Once the beans reach the final stage of drying, the dried cherry is removed, and the beans are cleaned and sent to our partner cooperative Sancoffee for quality assurance and final processing before export.

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.  

FULL & CREAMY

Origin: Brazil
Region: Campo das Vertentes
Producer: Fazenda Sao Paulo
Altitude: 1125 masl
Variety: Arara
Process: Natural
Roast level: Light roast
SCA Score: 84.00 points

Synonymous with innovation and growth, Fazenda Sao Paulo has played a vital role in shaping the coffee industry in the Campo das Vertentes region, Minas Gerais. Established in the early 1980s as an agribusiness investment, the farm has grown into a beacon of development, providing work for hundreds of families and fostering progress in the local community. Coffee farming began modestly on the farm, but with dedication and passion, it has expanded to cover 800 hectares, becoming one of the group’s most prominent activities. At Fazenda Sao Paulo, sustainability didn’t start with a strategy or certification. It started with a belief that it’s possible to run a large, productive farm while still respecting the land, the animals, and the people who make it all happen.

For this lot, the cherries are harvested mostly by machines, which are adjusted to pick as many of the ripe cherries as possible. After harvest, they are immediately forwarded to paved drying patios, skipping the wet mill. Because there is no contact with water, this method helps prevent the development of unwanted ''fermented'' flavors. In the patios, the beans are spread out in extremely thin layers, almost “bean by bean”, without overlapping. This increases the exposure to the sunlight and therefore speeds up the drying process. Once the beans reach the final stage of drying, they are moved to mechanical rotating dryers that replicate patio conditions in a fully controlled environment. Temperatures are electronically preset at around 35-40°C, allowing for a consistent drying curve and therefore bringing more uniformity to the lot in terms of moisture content.

This espresso delivers the best of a classic natural processed regional blend from Campo das Vertentes in Minas Gerais, Brazil. It exemplifies the consistent quality created by Brazil’s seasoned farmers. The producers use all available technologies to advance production, thus achieving coffees that offer balanced, smooth profiles, and flavor notes that we all love and cherish in a cup of coffee.

Organic coffee from the Fazenda Dutra in Brazil - combines excellent taste with certified and traceable quality. Fazenda Dutra is dedicated to producing high-quality coffees, investing in new technologies, and searching for more sustainable methods of production. Furthermore, the farm does not use toxic pesticides or herbicides, only biological treatments - the production process does not degrade the land and at the same time elevates the quality.