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Preparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
A washed coffee from the Kangocho factory that lies in the Nyeri district in central Kenya and is part of the Gikanda cooperative. The coffee beans are distinctive and homogenous. The taste leans toward redcurrant, raspberry and strawberry. Its acidity is explosive and body mighty.
Medium
Preparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
A washed coffee from the Kangocho factory that lies in the Nyeri district in central Kenya and is part of the Gikanda cooperative. The coffee beans are distinctive and homogenous. The taste leans toward redcurrant, raspberry and strawberry. Its acidity is explosive and body mighty.
Medium
This coffee is harvested at the foot of the slopes of the snow-capped Rwenzori Mountains at an altitude of 1900-2040 m above sea level. Farmers use modern equipment such as solar dryers and electric peelers. Variety: Bourbon. Process: Natural. You can find chocolate, hazelnut, and nougat in the t...
This coffee is harvested at the foot of the slopes of the snow-capped Rwenzori Mountains at an altitude of 1900-2040 m above sea level. Farmers use modern equipment such as solar dryers and electric peelers. Variety: Bourbon. Process: Natural. You can find chocolate, hazelnut, and nougat in the t...
Roasted coffee beans (100% arabica) with the flavouring of egg liqueur.
Roasted coffee beans (100% arabica) with the flavouring of egg liqueur.