Best Selling Products From Axil Coffee Roasters
FIlter Inoi Ndimi 250g
Origin: Kenya Farm/Region: Inoi Ndimi Tasting Notes: Tangerine, Red Currants, Nashi Pear & Panella Producer: Mixed Varietal: SL 28, SL 34, Batian, Ruiru 11 Processing: Washed Roast Profile: Filter About The Coffee: Ndimi washing station is located on the foothill of Mount Kenya, just outside of the town Kerugoya. This western part of Kirinyaga is bordering to Nyeri and has some of the most fertile soils in the country. The factory was named after the locality in which the washing station is located. It is affiliated to the Inoi cooperative. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit. From here the coffee will be sorted, weighed and paid for or given a receipt. Coffee is then processed, usually washed or natural by the washing station and dried on raised beds.
Seasonal 3kg
Origins: Brazil, Kenya & El Salvador Farm/Region:Sao Sylvestre, Kirinyaga & Entre Cerros Tasting Notes:Milk Chocolate, Panela & Stone Fruits Varietal: Mixed varietal Processing: Natural & Washed Recommended Recipe: Black - 20g in/44g out Milk 22g in/38g out Total Extraction time: 27-30 seconds Roast Profile: Espresso About The Coffee: Seasonal Blend is the coffee served within all our cafes that you know and love. Seasonal is a mixture of rotating coffees from Africa, South & Central America. Coffee is a seasonal product and adjust accordingly. We select and source each coffee based on harvest and processing method to maintain a consistent cup profile all year round. This new iteration is a combination of newest direct trade relationship Sao Sylvestre, a single estate Brazil Natural from Cerrado Region. Second we have one of our oldest relationships of 13 years from the 'Da Silva' family at Si Cafe, El Salvador. Lastly is a washed Kenya from Kirinyaga Station. Sourced via our importing partners for the previous 2 years bring complex acidity and depth to the blend.
