Plum, Dark Fruits, Cedar
Cover Image : Art Installation in Tsim Sha Tsui, shot by BeanCurious.
These beans grew up on Africa’s highest mountain, Kilimanjaro at an altitude of 1,700 feet. Kilimanjaro coffee has a very distinct taste, characterised by dark plums/berries and a light acidity. When raised by skilled farmers the coffee develops a thick, smooth body and a clean finish.
The growers in Kilimanjaro can achieve this level of complexity because of the rich volcanic soils that the coffee is grown in. They protect the plants by raising bananas and other trees alongside their coffee crop to both promote biodiversity and create shade for the young coffee cherries. When the harvest is ripe, Kilimanjaro growers like to preserve and highlight their coffee’s natural acidity and taste so they use a technique called wet washing; basically pulping the fruit and giving it a water bath for a few days to clean them up. They are then left to bask in the sun before being shipped off to Hong Kong.
- Roaster’s Choice – Our most popular option, our roaster prefers to prepare these beans a bit on the lighter side for you to preserve the dark fruit flavours.
- Light – The regional style comes across very clearly with plum, red currant flavours and a red-wine like acidity.
- Dark to Espresso – Dark roasting yields a thicker texture with cedar and muted dark plums. The finish is quite clean and clings to your tastebuds for quite a while afterward.
No pre-Ground beans?
All of our coffees come whole bean. We know it’s inconvenient but once ground, coffee sheds its flavour fast. If you care enough about coffee to get freshly roasted beans, then you owe yourself a good burr grinder.