COLOMBIA, FINCA EL PARAÍSO 92
We are very excited to bring you these latest Sidra and Orange Bourbon offerings from Finca Granja Paraíso 92, a small farm in Colombia, is known for their progressive approach to processing. Wilton Benitez is the mastermind behind these coffees. With multiple processing stages, Wiltons scientific approach results in two unique and complex cups.
Kenya, Mwiria AA
Complex and refined, with bright raspberry, maple syrup and lemon florals. Great structure and intensity.
Mwiria is a washing station located north of the town of Mutunduri in Embu County, in Kenya’s former Eastern Province. Mwiria receives coffee cherries from 1,271 local members of the cooperative.
BOLIVIA, FLORIPONDIO
Bright tropical fruit and plum notes balanced by the more-ish flavour of rooibos tea. This SL28 micro-lot heralds from Floripondio, located at the foot of the Bolivian Andes. The cherries undergo a 90-hour fermentation, a process that the producer carefully monitors to ensure lactic acid development.
After fermentation, the cherries were washed and dried for seven days. The result is a clean and complex cup with a silky smooth mouthfeel.
Guatemala El Calagual
Hibiscus tea, ripe plum and chocolate, with a mousse-like texture and sweet finish. Rich and syrupy.
This special micro-lot comes from a tiny 4.5-hectare farm owned by Darwin Estuardo Fabian Estrada, a fifth-generation coffee producer.
The first processing stage is the picking. The team only pick coffee at 25-26° Brix. The Pache variety easily achieves this metric, as it has a naturally high concentration of sugars. Once the coffee is picked, the second stage is 36 hours of aerobic fermentation. This is done using permeable nylon sacks, which keeps the coffee stable by matching the internal and ambient temperatures.
Ethiopia, Jigesa
Sugary sweet, with honeydew melon, blueberry, green apple and lingering lemon blossom florals. Elegant and complex.
Jigesa (pronounced “Jee-gee-sa”) is a privately owned washing station that is located in the Shakisso woreda (administrative district) in Ethiopia’s Guji zone.
This is a washed processed coffee, using clean water from the Mormora and Bishan Dimo rivers. It is classified as Grade 1, the highest quality classification for Ethiopian coffees.
End of Stock Pod Savings
We believe in transparency and that every customer should experience our coffee at its absolute best. Some of our pods are best consumed by December so that every tasty drop is at its freshest. To make sure no stock goes to waste, we have reduced the prices of our coffee pods up to an additional 20% off the already discounted prices. These are now less than half price. Only while stocks last.
Colombia, Finca Santuario
The Washed Fermented process used at the farm involves harvesting cherries at a specific level of ripeness. The cherries are soaked in water for 3 hours, then partially demucilaged, leaving 50% of the mucilage intact. They undergo aerobic fermentation in tanks without water for 22-24 hours.
STITCH COFFEE 48 HOUR DISPATCH SERVICE
All orders made with us will be processed and dispatched within 48 hours. Now you can rest assured your coffee never runs out whilst experiencing all that Stitch has to offer from the comfort of your home.
Freshly roasted coffee.
Stay curious, caffeinated, and receive 10% off your first order!
Success! You'll hear from us soon!
COLOMBIA, FINCA EL PARAÍSO 92
We are very excited to bring you these latest Sidra and Orange Bourbon offerings from Finca Granja Paraíso 92, a small farm in Colombia, is known for their progressive approach to processing. Wilton Benitez is the mastermind behind these coffees. With multiple processing stages, Wiltons scientific approach results in two unique and complex cups.
Kenya, Mwiria AA
Complex and refined, with bright raspberry, maple syrup and lemon florals. Great structure and intensity.
Mwiria is a washing station located north of the town of Mutunduri in Embu County, in Kenya’s former Eastern Province. Mwiria receives coffee cherries from 1,271 local members of the cooperative.
BOLIVIA, FLORIPONDIO
Bright tropical fruit and plum notes balanced by the more-ish flavour of rooibos tea. This SL28 micro-lot heralds from Floripondio, located at the foot of the Bolivian Andes. The cherries undergo a 90-hour fermentation, a process that the producer carefully monitors to ensure lactic acid development.
After fermentation, the cherries were washed and dried for seven days. The result is a clean and complex cup with a silky smooth mouthfeel.
Guatemala El Calagual
Hibiscus tea, ripe plum and chocolate, with a mousse-like texture and sweet finish. Rich and syrupy.
This special micro-lot comes from a tiny 4.5-hectare farm owned by Darwin Estuardo Fabian Estrada, a fifth-generation coffee producer.
The first processing stage is the picking. The team only pick coffee at 25-26° Brix. The Pache variety easily achieves this metric, as it has a naturally high concentration of sugars. Once the coffee is picked, the second stage is 36 hours of aerobic fermentation. This is done using permeable nylon sacks, which keeps the coffee stable by matching the internal and ambient temperatures.
Ethiopia, Jigesa
Sugary sweet, with honeydew melon, blueberry, green apple and lingering lemon blossom florals. Elegant and complex.
Jigesa (pronounced “Jee-gee-sa”) is a privately owned washing station that is located in the Shakisso woreda (administrative district) in Ethiopia’s Guji zone.
This is a washed processed coffee, using clean water from the Mormora and Bishan Dimo rivers. It is classified as Grade 1, the highest quality classification for Ethiopian coffees.
End of Stock Pod Savings
We believe in transparency and that every customer should experience our coffee at its absolute best. Some of our pods are best consumed by December so that every tasty drop is at its freshest. To make sure no stock goes to waste, we have reduced the prices of our coffee pods up to an additional 20% off the already discounted prices. These are now less than half price. Only while stocks last.
Colombia, Finca Santuario
The Washed Fermented process used at Finca Santuario involves harvesting cherries at a specific level of ripeness. The cherries are soaked in water for 3 hours, then partially demucilaged, leaving 50% of the mucilage intact. They undergo aerobic fermentation in tanks without water for 22-24 hours. After fermentation, the coffee was sun dried on raised beds for 16-18 days. Following this, there are two stabilisation periods totalling 16 days.
The result is a cup with juicy acidity balanced and balanced sweetness. Expect tasting notes of black currant and ginger candy.
48 HOUR DISPATCH SERVICE
All orders made with us will be processed and dispatched within 48 hours. Now you can rest assured your coffee never runs out whilst experiencing all that Stitch has to offer from the comfort of your home.
Freshly roasted coffee.
Stay curious, caffeinated, and receive 10% off your first order!
Success! You'll hear from us soon!
What We're Loving Right Now
Say hello to our home compostable coffee bags!
These bags are made from renewable materials and are fully biodegradable, meaning they break down naturally in a home composting environment. Not only are they a sustainable choice, but they also offer superior protection for your coffee beans, preserving their aroma and flavour for longer than other compostable materials in the market. With our home compostable coffee bags, you can enjoy a guilt-free cup of coffee knowing that you're doing your part for the environment.