Finland is known for being the country in the world with the highest consumption of coffee beverages and this week we are featuring coffee from two Finish coffee roasters: Fruit Coffee Roasters and Good Life Coffee Roasters.
Good Life (Avoid Bad Life)
The reason for us to select coffee from their roastery is two-fold. First, we relate to their opening statement on their website:
Our idea of good coffee is simple: carefully selected highgrade beans combined with precise procedures and a nobullshit take on roasting and brewing. Instead of a well-trimmed romantic reenactment of the artesian 19th century, our coffee is bang on the now. Honest and uncompromising.
The second reason stems from the first and is, quite simply, that one of you, our customers has suggested we look into ordering from this roaster. Once we did a quality check by reviewing their offerings we were stoked with the coffee which has showed up at the shop. We have selected three coffees from the Good Life roastery to have at Djäkne.
Guatemala, Los Robles
This coffee hails from the Huehuetenango region and is a blend of Caturra and Bourbon varietals. This espresso is balanced and round and Good Life labeled the tasting notes as: Milk Chocolate, Tropical Fruit and Balanced. This was a lovely espresso but it was a fan favorite and quickly ran through our hopper. However, we have the following coffees from Good Life available on the shelf and as filter coffee.
Tasting notes of Currents, sweet and juicy.
Tasting notes of Bergamot, Floral, Fruity.
Frukt Coffee Roasters
Frukt is the first European Roaster I ordered coffee from for Djäkne. In the initial order this Honduras, Mabel Moreno (see earlier post on Frukt) was ordered as a filter coffee. However, this time around I’ve ordered the same coffee but to be served as Espresso. Frukt has two
Honduras, Moreno Family (Espresso)
“This fun coffee comes from the Moreno family based in Santa Barbara, Honduras. Coffee is produced by brothers Danny, Miguel, Jesus & Mario Moreno. All sons of late Daniel Moreno. All of them are third generation coffee producers.
This coffee is mixed lot of varieties grown at around 1450-1730 meters above sea level. This coffee is washed processed. After picking, the coffee cherries are sorted, then pulped, fermented, washed and dried on raised beds”.
Tasting notes of Dried Fruit, Hazelnut, and Rich.
Ethiopia, Gute Sodu
“This exciting coffee comes from Guduba washing station based in Guji, Ethiopia. Coffee is produced by small farmers in Hambela Wamena, near town Gute Sodu. This coffee is a mix of Dega and indigenous varieties grown at high altitude of 1900-2100 meters above sea level. Most of the coffee trees in this area are young and no longer than 7 years old.
Farmers deliver coffee cherries to the washing station where the coffee is processed. Coffee is pulped, then fermented for 48-72 hours, washed and dried on raised beds for 10 days”.
Tasting notes of Sparkling, Lemonade, and Floral.
Kenya, Koimbi AA
“This exciting coffee comes from Koimbi Estate based in Muranga, Kenya. Coffee is produced by 800 smallholder members of Weithaga Farmers Cooperative Society. This coffee is a mix of traditional SL28 & SL34 varieties grown at the altitude of 1600-1800 meters above sea level.
Farmers deliver coffee cherries to the Koimbi Estate washing station where the coffee is processed. Coffee is pulped, then fermented in fermentation tanks, washed and dried on raised beds under the sun”.
Tasting notes of Black Currant, Rhubarb, and Floral.
I would like to send a big thank you to both of these Roasters and hope that you will come have a cup of their delicious coffee!
Post by Federico