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Precaution: Flammable. Do not use hand sanitizers near any fire source. For external use only. Keep out of reach of children. For children 6 years and below, use with supervision. Avoid contact with eyes or mouth. In case of eye contact, flush thoroughly with water and seek medical advice.
Note: Due to minor modifications and regional market differences, the actual product may differ slightly from that pictured.
About Huye Mountain Coffee
Huye Mountain Coffee is carefully handpicked, washed properly, picked after fermentation step, sun dried on dry tables and hand sorted to ensure only the best coffee beans are processed for our customers. We fine tune every step of the process for excellence in every single cup from our plantations to the cup; we take attention to never make bad coffee as potato test, ferment test or any defect in the cup before we send our coffee on market. Huye mountain coffee is from the Maraba region which is one of the rare coffee strains that is recognized internationally as a premium brand.
The company has its own coffee washing station and cupping laboratory facilities in Huye District. The coffee beans is washed, dried and cupped in the company’s laboratory facility in Huye district before sending it on local and international market. Huye mountain Coffee also has the capacity to produce 1500 tons of cherries per annum, for which it has a sizable export market.
source by Huye Mountain Coffee
WHAT IS CM SELECTION? The Carbonic Maceration (CM) process was first introduced to the world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in a variety of countries. In 2018 PO started to do experimental lots with the Meteku washing station, obtaining very positive results.
PROCESSING INFORMATION Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The Washed CM Selection coffees are then pulped before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank. Natural CM Selection coffees are placed in the tanks still in the cherry. By controlling the fermentation we are able to introduce different kinds of yeast production in the tanks and control how they interact with the coffee, giving us very exciting results in the final cup. One key yeast that we activate is called sacromises cerevisiae. With the CM process we take control of how fast or slow sugars are broken down from the mucilage by the yeast. Depending on which controls we apply we are able to create unique flavour experiences and enhance different qualities in different lots.
HOW IS THIS PROCESSING DIFFRENT FROM NORMAL COFFEE PROCESSING? The terms that we are accustomed to in the coffee world include natural, washed, honey, semi-washed and so on. These processing techniques use a variety of methods to extract the green beans/seeds from the coffee cherries. The CM process does not replace these methods; rather it adds another step in processing. For example, the CM Selections coffees are still identified as being natural, washed etc. but we also include the maceration process as well. So instead of being just washed, we say that a CM Selections coffee is Carbonic Macerated (CM) Washed.
CM FLAVOUR CATEGORIES & PROFILES • DIAMOND : The most elegant and delicate of the four. Floral and Clean, with a refined and gentle flavour profile. • JASPER : Flavours reminiscent of red, orange and yellow fruits. Maximum flavour and clarity with medium intensity. • INDIGO : Intense flavour, powerful fruit qualities and unique elements creating a bold and strong flavour profile. • AMBER : Delicate orange & yellow fruit flavour profile and sweetness, with a focus on flavour transparency.
source by Project Origin | Read More>>
V60 name comes from its design. The cone is V shaped and at 60 degrees angle. According to Hario research this is the optimal way to hand brew coffee. The V60 dripper has a single large hole, which allows you to determine the flavour of the ground coffee by adjusting the water flow. The Hario dripper has spiral ribs that maximise the expansion of the coffee by enabling air to escape while brewing.
The V60 dripper, also called cup dripper or dripper mug is probably the best coffee dripper out there. The king of glass Hario has been manufacturing glassware since early 20th century and V60 set-up is one of their most popular brewing inventions.