Kafferäven

Finca Bethania in northern Nicaragua is run by Ana and Martha Albir, whose Java stands out year after year and is becoming the farm's signature. Kafferäven has bought from Bethania since 2016.

Creamy · Butterscotch · Honey

Augusto Borges is a young farmer running the family farm Capadócia Coffee in Mantiqueira de Minas. Ripe red cherries are sorted and dried for 22 days in a temperature-controlled greenhouse. With Kafferäven since 2023.

Full-bodied · Dried fruit · Chocolate · Nougat

A sweet, full espresso blend honouring the rhythm of Africa, built from producers Kafferäven works with in Ethiopia, Kenya and Rwanda. Roasted for espresso but good in a French press, moka pot or as a stronger brew.

Sweet · Fruity · Mild acidity

A full, creamy espresso blend celebrating Latin American culture, built from producers Kafferäven works with in Brazil, Costa Rica and Nicaragua. Roasted for espresso but good in a French press, moka pot or as a stronger brew.

Creamy · Chocolate · Nougat

Gikirima is a cooperative factory where 1,100 farmers on the slopes of Mount Kenya bring their cherries for shared processing. A classic washed Kenyan: aromatic, fresh and thirst-quenching. Kafferäven's first year with it.

Refreshing · Redcurrant · Citrus

A small lot of an Ethiopian Guji heirloom planted in 2019 at El Árbol in Dipilto, northern Nicaragua, run by Claudia Lovo with a strong focus on social, ecological and economic sustainability. Dried in the cherry after a short oxygen-free pre-fermentation.

Jammy · Tropical fruit · Violet

Kopakaki is a cooperative on the shores of Lake Kivu, with Kafferäven since the roastery began in 2013. This lot comes from the Agaseke Women Association, set up to reward the cooperative's women producers; the coffee grows on green hills at 1,700–1,950 m.

Creamy · Honey · Nougat · Bergamot

Kafferäven's "country coffee" for Brazil: a medium-dark roast that shows how Brazilian coffee tastes, for espresso, bean-to-cup machines or a stronger brew. Creamy mouthfeel.

Chocolate · Hazelnut

Kafferäven's "country coffee" for Ethiopia, made to show how Ethiopian coffee tastes: a medium-dark roast for espresso, bean-to-cup machines or a stronger brew. Round and balanced.

Dried fruit · Cacao

Kafferäven's "country coffee" for Kenya: a medium-dark roast that shows how Kenyan coffee tastes, for espresso, bean-to-cup machines or a stronger brew. Aromatic and full of flavour.

Butterscotch · Sweet berries

Kafferäven's "country coffee" for Nicaragua: a medium-dark roast that shows how Nicaraguan coffee tastes, for espresso, bean-to-cup machines or a stronger brew. Soft mouthfeel.

Sweet · Fruity · Mild acidity

Sheka in southwest Ethiopia is lush tropical forest where Heleanna Georgalis began working in 2017; coffee grows wild among the trees around 2,000 m. Honey processed and roasted for espresso.

Butterscotch · Spice · Orange

A decaf blend Claudia of Bridazul hand-picked for Kafferäven from El Paraíso in Mosonte and Los Suyates in Dipilto, named "Que Barbariberrydad" after her favourite expression. Decaffeinated with the CR3 CO₂ method in Bremen, which keeps the coffee's original flavour.

Full-bodied · Dates · Cacao nibs

Grown in the Sierra de Zongolica in Veracruz by 11 Nahua producers who built and run a shared processing station, farming with ecologically sustainable methods.

Full-bodied · Cacao · Nougat