Kilimanjaro Specialty Coffees
  • What We Do
  • Que Hacemos
  • Origins
    • Ethiopia >
      • Ethiopia Oba Toli Natural
      • Ethiopia Kolla Bolcha
      • Ethiopia Nano Challa
      • Ethiopia Kenisa
      • Ethiopia Genji Challa
    • Kenya >
      • Kenya Mchana Natural
      • Kenya Mugaya AB
      • Kenya Kaganda PB
      • Kenya Getuya AA
      • Kenya Gachami AB
      • Kenya Kiagundu AA
      • Kenya Karimikui AA
    • Rwanda >
      • Rwanda Muhororo FW
      • Rwanda Gasharu Natural
      • Rwanda Muhororo Natural
      • Rwanda Muhororo Anaerobic Natural
      • Rwanda Gasharu Anaerobic Natural
    • Sumatra >
      • Sumatra Orang Utan
      • Sumatra Bies Awan
      • Sumatra Atu Lintang
  • Orígenes
    • Etiopía >
      • Etiopía Oba Toli Natural
      • Etiopía Kolla Bolcha
      • Etiopía Nano Challa
      • Etiopía Kenisa
      • Etiopía Genji Challa
    • Kenia >
      • Kenia Mchana Natural
      • Kenia Mugaya AB
      • Kenia Kaganda PB
      • Kenia Getuya AA
      • Kenia Gachami AB
      • Kenia Kiagundu AA
      • Kenia Karimikui AA
      • Kenia Nyeri AB
    • Ruanda >
      • Ruanda Muhororo FW
      • Ruanda Gasharu Natural
      • Ruanda Muhororo Natural
      • Ruanda Muhororo Anaeróbico Natural
      • Ruanda Gasharu Anaeróbico Natural
      • Ruanda Macuba
      • Ruanda Ngororero
    • Sumatra >
      • Sumatra Orang Utan
      • Sumatra Bies Awan
      • Sumatra Atu Lintang
  • Education
  • Educación
  • Contact
  • Contacto
  • Home Roaster Store
    • Green Coffee
    • Brewing Tools
    • Cupping Tools
    • Roasting Tools
  • Tienda del Home Roaster
    • Café Verde
    • Artículos de Brew
    • Artículos de Cata
    • Artículos de tueste
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Update on the New Ethiopian Harvest

5/16/2025

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The new Ethiopian harvest is now complete and ready for shipment. We are excited to see our Pre-Shipment Samples (PSS) on their way. Our Quality Control team in Budapest will begin testing shortly, and once the coffees have been cupped and recorded, we will begin sending samples to European roasters upon request. As always, we are committed to transparency and quality, ensuring early access to the season's most promising lots.
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​Some interesting topics from this harvest:

Why have we been disappointed again with anaerobic coffees in Ethiopia?

In recent harvests, we have cupped a growing number of experimental Ethiopian coffees. While these efforts are ambitious, we have often found inconsistent results, sometimes overshadowing the character of the origin with overwhelming lactic notes or an excess of quakers. For us, these experimental lots have not lived up to expectations, not to mention the prohibitive prices set by the government.

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New Ethiopian Harvest: A perfect balance between tradition and innovation.

4/24/2025

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Cupping and selecting Ethiopian coffees is a challenging but essential process to ensure we choose the best lots available for each harvest. This season, we have placed a strong emphasis on natural processed coffees, all carefully selected through a rigorous cupping process, green coffee analysis and quality control.
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​The 2024-2025 harvest has yielded mixed results across different regions. Areas such as Yirgacheffe, Sidamo and Guji have thrived due to an ideal climate and a favourable production cycle, resulting in increased production and excellent cup quality. In contrast, western regions like Jimma, Kaffa, and Lekempti have faced challenges, including drought, unfavourable cycles, and logistical issues. Given that Ethiopia has only one harvest per year, the biennial nature of coffee production is particularly significant.

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NATURAL ANAEROBIC FERMENTATIONs in rwanda

10/23/2024

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In recent years, the popularity of specialty coffees has changed the landscape of international trade. The focus has shifted from regular "Starbucks-type" commercial coffee to unique, traceable, and experimental products. This trend has attracted a global and diverse audience and has enhanced financial benefits for producers.
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​Until about a decade ago, coffee processing primarily utilized natural, honey, and washed methods, each of which offered a wide range of sensory qualities in the coffee. During these processes, fermentation occurs naturally through local microorganisms, including bacteria, yeasts, and fungi, which interact with the coffee mucilage. The metabolites produced by these microorganisms can penetrate the coffee seeds, resulting in two types of effects: beneficial ones, such as desirable organic acids, esters, alcohols, and sugars; and harmful ones, which include undesirable organic acids and toxins that can negatively impact the quality of the coffee beans.

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Rwanda Natural Anaerobic vs. Rwanda Classic Natural Fermentations

9/27/2024

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As we all know, the way coffee is processed has a significant impact on the flavours that end up in the cup. Two fascinating methods that are not often talked about too much are Natural Anaerobic Fermentation and Natural Classic Fermentation. We have a new selection from Rwanda on the way and we want you to know what to expect.
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​1. Classic Natural Fermentation

In the classic natural process, coffee cherries are picked and then dried with the fruit still on the bean. The fruit's sugars and pulp influence the flavour during drying. This method gives the coffee a fruity, sweet, full-bodied profile with rich, bold notes.

Our go-to flavour profile: We look for deep, fruity, and sometimes wine-like flavours. Most often, they have a heavy body and a rustic profile but with a sweet aftertaste.

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MEET THE PRODUCER: RWANDA GASHARU

9/20/2024

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Gasharu Coffee is a specialty coffee producer located in Southern Rwanda. It has gained a reputation in the specialty coffee world for its high-quality beans and commitment to sustainability and community development.
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History and Background
Gasharu Coffee is a family-owned business that has been growing coffee for generations. The Gasharu region, located in the Western Province of Rwanda near Lake Kivu, is ideal for coffee cultivation due to its rich volcanic soil, high altitudes, and favourable climate. The family behind Gasharu Coffee has taken advantage of these natural advantages to produce some of Rwanda's finest specialty coffees.

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HAVE YOU EVER CUPPED A KENYA NATURAL?

5/9/2024

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Previously in Kenya, the natural method of coffee processing was considered low quality and intended for the local market. The production of this type of coffee was carried out with floating cherries (the least dense) from the double fermentation process, which were placed without the slightest care on African beds at the end of the harvest. This type of coffee in Kenya is known as Mbuni. However, Mchana Estate has transformed this concept by introducing a more careful and balanced technique in the production of natural coffees.
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​Mchana Estate is located in Kiambu County in Kenya. Coffee cherries are harvested between 1800-2150 meters above sea level with an average temperature ranging between 13-25 degrees Celsius. Mchana has a workforce of 172 permanent workers and casual workers vary from 200 to 1,200 per day depending on the season. The largest quantity is produced during the peak harvest season.

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THE MYTHS OF KENYAN COFFEE

3/15/2024

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As we prepare to receive a new harvest of Kenyan coffee, we realise that there are several misconceptions associated with Kenyan coffee, let's review the most common ones:
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1.- There is a misconception that Kenyan coffees are too acidic and unsuitable for use in espresso or milk-based drinks. However, this is simply not true. The acidity level of a coffee can be controlled by adjusting the roast profile. Although some coffees have a higher natural acidity, this can always be reduced by roasting if necessary.

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Why is Giling Basah the king of Indonesia? And other local terms you should know.

12/12/2023

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If you have been in the speciality coffee industry for any length of time, you have probably heard the name Giling Basah. You may also have heard other names, such as Sumatra, Gayo or Kopi Luwak. Certainly, all these terms belong to the local Indonesian language, Bahasa. And they are also already part of the language of the coffee industry, so you should understand what they mean.
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​Giling Basah in the local language, Bahasa Indonesian, means wet hulled. It refers to the local way of processing coffee, and more specifically to the moment when the parchment is removed from the green coffee. As we know, coffee processing aims to clean the green coffee from all the protective layers, mucilage, pulp and fruit that protect it. This wet hulling process is very particular, because it removes the parchment from the green coffee when it is still wet, i.e., at 45-50 % humidity. This would be seen as an aberration anywhere else in the world.

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Don't be afraid of Sumatra!

10/30/2023

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Fear of the unknown is something we have all experienced. The exotic, the different, the uncertain, is something we immediately reject, and this is nothing more than a survival reflex developed over millions of years of evolution. Throughout human history, we have been able to survive various threats because we have instinctively rejected the unknown, opting instead for the safe, the familiar and the certain. But on many occasions the unknown can also save your life, bring you wellbeing and illuminate a wonderful path that you did not know before. Sumatra for us has been one of those experiences, one of those coffees that does not leave you indifferent, one of those that you either love or hate. For us it was love at first sight.
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​Sumatra is the largest island in Indonesia. It is an exotic and mysterious island, with a history that not many know about, making it perhaps an obscure place, but the reality is that Sumatra is a majestic island, with abundant nature and friendly people, like few others in the world. And while most of its coffee production is concentrated in the far south of the island and is exclusively Robusta coffee (perhaps hence its bad coffee reputation), the north of the island produces only arabica coffee and in recent years the focus on quality has been growing. In the world of speciality coffee its reputation has been changing for the better, and in some regions like Gayo, we happily see more and better coffees year after year.

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WHY ARE COFFEE LOGISTICS SO SLOW?

9/26/2023

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It's a question we get a lot, especially when we have popular coffees such as Ethiopia or Kenya coming in. Although the logistical process is not difficult per se, it involves so many steps that this, make it complicated. Therefore, it requires proper planning and coordination. At each of these steps there is a risk for quality of the coffee to be affected if anything goes slightly wrong. As we know, the quality of coffee is determined by the quality of the harvest, i.e., how ripe the cherry is when it is removed from the coffee tree. This is the maximum point of quality in the production chain, after that, everything is deterioration, or at best, maintenance.
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​The task of getting your coffee from the plant to your roastery is what we call coffee logistics. It is a process that consists of three main stages: production, preparation and export/distribution. Each of these stages contains a series of sub-stages or tasks that are carried out by a large number of people and/or machinery. It is also important to note that a number of customs, legal and sanitary rules and regulations must be complied with. Furthermore, in our role as importers or buyers of green coffee, we must ensure that the highest quality standards are met at each of these stages.

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Copyright ©2025 | Kilimanjaro Specialty Coffees España S.L.U. All Rights Reserved.
  • What We Do
  • Que Hacemos
  • Origins
    • Ethiopia >
      • Ethiopia Oba Toli Natural
      • Ethiopia Kolla Bolcha
      • Ethiopia Nano Challa
      • Ethiopia Kenisa
      • Ethiopia Genji Challa
    • Kenya >
      • Kenya Mchana Natural
      • Kenya Mugaya AB
      • Kenya Kaganda PB
      • Kenya Getuya AA
      • Kenya Gachami AB
      • Kenya Kiagundu AA
      • Kenya Karimikui AA
    • Rwanda >
      • Rwanda Muhororo FW
      • Rwanda Gasharu Natural
      • Rwanda Muhororo Natural
      • Rwanda Muhororo Anaerobic Natural
      • Rwanda Gasharu Anaerobic Natural
    • Sumatra >
      • Sumatra Orang Utan
      • Sumatra Bies Awan
      • Sumatra Atu Lintang
  • Orígenes
    • Etiopía >
      • Etiopía Oba Toli Natural
      • Etiopía Kolla Bolcha
      • Etiopía Nano Challa
      • Etiopía Kenisa
      • Etiopía Genji Challa
    • Kenia >
      • Kenia Mchana Natural
      • Kenia Mugaya AB
      • Kenia Kaganda PB
      • Kenia Getuya AA
      • Kenia Gachami AB
      • Kenia Kiagundu AA
      • Kenia Karimikui AA
      • Kenia Nyeri AB
    • Ruanda >
      • Ruanda Muhororo FW
      • Ruanda Gasharu Natural
      • Ruanda Muhororo Natural
      • Ruanda Muhororo Anaeróbico Natural
      • Ruanda Gasharu Anaeróbico Natural
      • Ruanda Macuba
      • Ruanda Ngororero
    • Sumatra >
      • Sumatra Orang Utan
      • Sumatra Bies Awan
      • Sumatra Atu Lintang
  • Education
  • Educación
  • Contact
  • Contacto
  • Home Roaster Store
    • Green Coffee
    • Brewing Tools
    • Cupping Tools
    • Roasting Tools
  • Tienda del Home Roaster
    • Café Verde
    • Artículos de Brew
    • Artículos de Cata
    • Artículos de tueste