Frukt Coffee Roasters

2 years ago

This week we will be featuring Frukt Coffee Roasters!

We seek Roasters who portray the intricate and diverse flavors of coffee. Our exploration of Specialty Coffee Roasters – propelled by a passion for flavor – has brought us to Frukt. The Frukt Roastery is located within a former prison complex close to the Harbor of Turku in Finland. To unleash flavor and meticulously harness their technique of turning coffee-cherry seeds into coffee beans, Frukt roasts on a ‘dream machine’ – the Loring S7 Nighthawk (link below). Frukt roasts Single Origin coffee, this means they roast coffee from one Origin at a time (not a blend of coffees coming from different place). Single Origin coffee is what we want to feature, taste, and serve because, like Frukt, we want to portray how all the different regions which coffee is grown contribute not only to the variety of flavors that make each coffee unique but also display the diverse and intricate characteristics of Single Origin coffee.

For Filter, we selected two coffees from Frukt’s offerings:

First is Frukt’s Guatemalan, Antigua Hunapu. Hunapu, in Mayan mythology, is one of the Hero Twins who break-free from the Lords of the Underworld and traversed the forest hunting birds with their blowguns. To relate this Mayan word to Specialty Coffee Frukt notes, “Hunapu is the name given to a blend by small farmers who sell their coffee cherries to the Bella Vista mill based in Antigua”. These coffee cherry seeds descend from the Bourbon varietal and, after being pulped then fermented for 15 hours and patio dried for 14 days the seeds acquire tasting notes of Stone fruit and Caramel. We are very excited to have this coffee on the bar and as Whole-Bean (250g)!

The second coffee from Frukt is their Honduran, Mabel Moreno. The coffee cherries grew on the La Sierra farm in the Santa Barbara region of Honduras however, the coffee we are featuring found its title from the processing mill of the Moreno family. It is known that coffee farms are passed generation to generation within families and, accordingly, Daniel Moreno split his farm amongst his sons. The Moreno sons run The Mill which processed this coffee. As the Collaborative Coffee Source notes (the ones who sourced (i.e. found) this coffee in Honduras), “To produce coffee that tastes fruity is not very complicated. But to produce coffee that is clean, clear, fresh and fruity – that’s an art”. This coffee is a Pacas variety (a variety which came about from a natural mutation in the Bourbon variety). After getting pulped then fermented for 24 hours, washed then dried for 1 day (while being sorted for defects), the final drying of the coffee seeds was carried-out on a solar dryer for 10-15 days (stirring the seeds every 30-60 minutes). In this processing method is the art of specialty coffee. After being roasted by Frukt, the unique flavors of this coffee taste like Nectarine and Peach. To be said simply, we are stoked to feature this coffee on filter and as Whole-Bean (250g)!  

Lastly, the Espresso of the week is a Burundi, Gitwe from Frukt Coffee Roasters. 

Espresso may be regarded as a pungent beverage, but an encounter with Espresso is meant to be a pleasurable and adventurous. When selecting an espresso to serve on its own and with milk it is important to keep in mind that sometimes ‘light and bright’ flavors don’t translate from Espresso to drinks composed of Milk and Espresso. Nevertheless, the flavors which do find their way into milk drinks are more often the ‘dark and sweet’ notes. In regards to this weeks Espresso, the cherries were grown on the Gitwe Hill and brought to the Gitwe and Heza Washing Station, a part of Long Mile Coffee Project (LMCP,  link below). As the LMCP notes, “Burundi coffee is the Cinderella of the coffee world: hidden, misused, misunderstood, and neglected […] On the nose and on the tongue the coffee [of Burundi] blushes with notes of raspberry accented with citrus. Its well-balanced, velvety body carries hints of herb and chocolate straight through its distinctive, lingering floral finish”. To repeat what I said before, Espresso is meant to be adventurous. The seeds of these coffee cherries are of the Red Bourbon variety and after being pulped, washed and dried for 15 days and roasted by Frukt, the flavors of Apple Red-Currant Jam flow into the demitasse. We could not be more excited to offer this Burundi as Espresso and Whole-Bean (250g)!

We would like to send a big thank you to Frukt and hope for everyone to enjoy a cup of delicious coffee!






Post by Federico