Best Selling Products From ickle coffee
Holy Blend 1kg
This heavenly blend of Ethiopia and Colombia will give you angel wings. Each coffee is carefully roasted individually before blending allowing each to sing. Notes of rich chocolate, caramel and vanilla bring joy to your flat white. Nutty, toasty vibes will crown your cappuccino All praise the Holy blend.......... Origins: Colombia Supremo and Ethiopia Sidamo
Peru Juan Cruz 250g
Cherry Ripe / Hibiscus / Apple Region: Jaen Carjamarca Producer: Juan Cruz Score: 87 Altitude: 1700 Varietals : Typica Processing: Sun Dried This Typica lot comes from Finca El Cacao in Jaén, Cajamarca, where Juan Cruz and his family grow coffee at 1,600 m.a.s.l. The region’s cool, windy climate at 1,700 m.a.s.l provides ideal conditions for producing aromatic, flavorful coffee. The cherries were handpicked, sorted, pulped, washed to remove mucilage, and sun-dried for 15 days on concrete patios.
Holy Blend 250g
This heavenly blend of Ethiopia and Colombia will give you angel wings. Each coffee is carefully roasted individually before blending allowing each to sing. Notes of rich chocolate, caramel and vanilla bring joy to your flat white. Nutty, toasty vibes will crown your cappuccino All praise the Holy blend.......... Origins: Colombia Supremo and Ethiopia Sidamo
Tanzania Tembo Estate
Brown Sugar / Pomegranate / Green Apple Region: Oldeani Karatu Producer: Acacia Tembo Estate Varietal: Kent, Geisha, Pacamara, SL 28, Castilo, Batian, and Sarchmor- Processing: Washed Altitude: 1300 - 1900 masl In 2007, Leon and Aideen Christianakis joined forces with Mark Stell, founder of Portland Coffee Roasters in the U.S., to acquire and rejuvenate Acacia Hills Estate, and later Leon also purchase Tembo Tembo Estates and the two Estates boarder each other and are both located near Mount Oldeani. Perched at elevations reaching 1,900 meters, the estate is dedicated to cultivating high-quality coffee varieties. By emphasizing soil analysis, strategic shade management, and innovative processing techniques—such as controlled fermentation and shade-drying—the estate has continuously enhanced the quality and distinctiveness of its coffee. Red, ripe coffee cherries are carefully handpicked by skilled and experienced harvesters, with approximately 90% of them being women. These pickers precisely select only the fully matured cherries while discarding any underripe or overripe ones to ensure the highest quality. Once harvested, the cherries undergo a wet processing method, where the outer red skin is removed. Following this, the beans are left to ferment for a duration of 36 hours, allowing for the breakdown of mucilage and the development of desirable flavours. After fermentation, the beans are thoroughly washed to remove any remaining residue before being spread out on raised drying beds, which are carefully placed under shade nets to protect them from excessive sunlight while allowing for controlled drying. This drying process takes no less than 15 days, ensuring that the parchment coffee reaches the optimal moisture content. Once fully dried, the parchment coffee undergoes dry milling, where the outer layer is removed, and the green beans are carefully sorted and graded based on their size, shape, and density. This meticulous grading process ensures consistency and high quality. Finally, the sorted green beans are packed into food-grade jute bags, making them ready for sale.
