This coffee is a single-origin selection from Finca Kilimanjaro in the Santa Ana region of El Salvador, grown at an altitude of 1580-1720 meters. Produced by Aida Batlle, this coffee consists of Kenya SL-28, SL-34, and Bourbon varieties. It is processed using a washed Burundi method, which includes a 72-hour fermentation period, followed by shade-drying on African drying beds. This coffee is recognized for its quality and has been utilized in international barista competitions.
Kaffibrugghúsið, which translates to "The Coffee Brewhouse," was founded in Reykjavík by a team of passionate coffee professionals. They operate with a dynamic and transparent approach, roasting in full view of their customers to share the entire process. Their philosophy is centered on freshness and education, aiming to create a vibrant hub where people can explore and enjoy exceptional coffee roasted on-site.
