Kava2

This years Peruvian harvest tasted amazing to us. We were lucky enough to get this incredible gesha variety through our friends at On another note we really resonate with the approach and efforts this family puts into sustainability. Lorenzo Arbildo Ubillus owns and operates the 2-Ha farm Finca La Naranja. Located in Chirinos, La Naranja enjoys a high altitude, making it an area known for excellent, high-quality coffees. It is central to their culture to care for the environment and the farm surroundings through organic and sustainable practices—specifically, through the management of compost and bio-fertilizers. With notes of peach, pear and aromas of apple blossom with fresh white flowers this delicate lot makes a perfect filter, but we drink espresso at the roastery too when we feel lazy :) Also available as barista selection at k2 and k37

In an effort to provide more consistency we’re now using automated milk frother. Combined with the rest of our equipment, this incredible tool helps us standardize milk based beverages making sure that each drink has the same temperature, volume and the amount of incorporated air.

Fresh Colombia is here! Sipping it is like settling into a warm kitchen on a slow spring afternoon, where someone’s been baking all day. The sweetness unfolds gently — first a soft, ripe fruitiness, then a lingering caramel warmth that wraps around you like a blanket and makes you want to stay there a little longer. Incredibly clean, crunchy and straightforward, this microlot delivers great brews no matter the method. Available at www.kava.family or at our shops

Been working hard these days to refresh kava shops and our coffee portfolio at the same time. Fresh lots from Brazil, Burundi, Colombia and Peru arrived! Two are hitting the shelves this week with El Salvador and Guatemala slowly heading out. See you at www.kava.family soon

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We’re proud to continue presenting to our buyers as they’re a synonym for quality and consistency. This lot won us over instantly, and we had to have it. With a quantity of 32kg sealed in 6 vacuum bags, it probably won’t last long.

Carbonic maceration process was first introduced by Project Origin’s founder, . Since then, Project Origin has developed a range of CM techniques that are now available in a variety of countries. This Ethiopian was flushed with nitrogen which allowed for prolonged fermentation time in order to develop complex flavors. For those who are not interested in coffee processing specifics — it’s an incredible lot worth trying! 25€/bag — go get it at www.kava.family while you can!

This February we had a privilege to visit Ethiopia and Kenya and scout for lots that we’ll roast and introduce later this year at kava. It has been an incredible journey. Rewarding and humbling at the same time. After nearly two weeks and numerous cuppings we narrowed down our favourites. Now we have to wait for them to arrive. We’re grateful to all the farmers for their time, hospitality and incredible coffees we had an opportunity to taste. and his team are the backbone of this global shift in coffee quality ensuring that consistent quality is not accidental but controllable and pushed forward year after year. This takes years of experimenting, testing and hours away from home. Supporting the farmers through knowledge and resources while improving coffee processing on a scale which was unimaginable only few years back is no small feat and needs to be praised whenever possible. Thank you for taking us along for the ride. See you next year in central America if everything adds up. Witnessing what it takes to nurture a coffee plant in order to produce a stunning profile that reaches our cups is something we wish everyone would experience. For now we’re leaving you with a few images just to bring along a bit of the atmosphere through your mobile screens. Hugs to all the friends we’ve met along the way from all sides of the world, hope to see you again soon!

Four fresh, new coffees are online! A bit later than we expected as port strikes caused a delay with our delivery. Still we managed to roast and cup these and they’ll be packed and ready to ship out from Thursday morning. As usual - find them at www.kava.family

Petar is back from his Brazilian coffee adventure full of impressions and with a bag of samples. It was an incredible journey where we created new friendships and potential partnerships while learning more about what’s behind each cup. Looking forward to new lots from Brazil, first of which is arriving this week. Hugs from Petar with these beautiful images and a big thank you to for this opportunity.

This is our 250g packaging for the next few weeks. Our rice paper bags are running late, so we had to find a fast workaround in order to ship orders in time. This means you might receive your coffee packed in different bags than you might be used to. Still beautiful and in kava colours. We estimate this to last for about two weeks and we’ll be back to business as usual. Ah, yes - and two new coffees are here with four incoming! Hugs from the team!

Time to welcome our first coffee blend! When we started out we wanted to experience different origins, individual varietals and terroirs with you which is why we didn’t blend coffees in the past years. Few months ago when we started experimenting with blends in our roastery, we realised that making an exceptional one is not an easy endeavour. Beans need to be complementary in terms of density, size and ultimately - flavours they bring to the table. There’s always a compromise between the three but after a lot of trials and errors this is what’s in the bag today - a blend of our Brazil, Ethiopia and Colombia. It yields incredible array of flavours like mango, coconut, blueberries, pina colada, vanilla and is very lactic, but balanced in terms of acidity. There’s a full body that makes it work great with milk. Generally this is an espresso workhorse that delivers unique flavours thanks to the characteristics of Brazil and Ethiopia combined with special processing of Colombia. This Colombia is fermented using inoculated yeast giving the fermentation more control and different flavour profile. Practices commonly used in winemaking are now utilised in coffee production and we can expect exciting lots and methods in the future. Until then we hope you’ll enjoy our Mango milkshake. It’s really incredible, consistent and pleasing blend that we enjoy having. Hugs from the family!