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.

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.

Brazil, Campos Das Vertentes 80 % / Colombia 20 %

In honor of the birthday of the great landscape painter Vilhelms Purvītis and the artist's 150th anniversary in 2022, we opened a special art collection tin with Purvītis work “in Spring” (Springtime).

The name of Purvītis has been accumulated by his own image of the native nature, becoming a sign of national identity. At the turn of the century, he was an international recognition of the modern winter and spring motifs in the big European art centers, strengthening his future status in the Latvian art world.

The landscape called "Snow psychologists and physiologists" is mostly known after the many varying views of early north spring, where birch is reflected in the water in the thaw. However, in the portrayal of nature awakening, Ziedonis time was also associated with the time of the white humps to resemble flowering fruit trees and the snow blossomed in the air. Colors in the pure and cheerful painting "Spring" ("Ziedonis") belong to the artist's best known masterpiece, which is included in the list of values of the Latvian Cultural Canon.

Artwork: Vilhelms Purvītis. In Spring (Springtime). 1933 - 1934, collection of the Latvian National Museum of Art.

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

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.                          

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.

SWEET & FRUITY

Origin: Costa Rica
Region: Tarrazu
Producer: Hellen Mora
Altitude: 1700 meters above sea level
Variety: Caturra
Process: Natural
Roast level: Medium roast
SCA Score: 86.00 points

This hidden gem is found under the Dragon’s hill and is one of the only few Tarrazu’s sub-region without phone reception!

After generations of passion, hard work and taking the best care possible of his farms, Don William was not comfortable with selling his coffee cherries at the end of each harvest to the market price at a current point in time.

To him the solution was obvious: add value by process his own coffee.

Finding a loan to purchase a wet mill, an enormous investment, was almost impossible. Only offers of above 14% interests were on the table.

Giving up was not an option, therefore, in 2015 he decided to continue selling the lowest quality of his harvest to pump his cash-flow and specialise on natural processing of the best quality cherries - a bold move, as over-fermentations could have meant a tremendous monetary cost!

Don William named his mill after his second daughter Hellen, who was only 20 years old and was helping him half time on this adventure, as the other half time she was being a mother.

Finding new clients was a challenge. Nonetheless, because they achieved to produce outstanding and mind-blowing profiles, the demand for their coffees has exceeded supply!

For these reasons, we are extremely honoured and proud to present this beautiful coffee and life story to you!

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 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.

Delight in the essence of Kalve Coffee with our espresso selection, featuring three of our most celebrated 250g blends: Chocolate Bar, Marmalade, and Candy Shop. Curated to represent our core values of approachability and exceptional flavor, this trio offers:

• 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.

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.