Congratulations on purchasing the second edition of the Super Special Sampler Box. We do hope you enjoy the range of flavours it has to offer! Below you find find a little more information about these coffees! Sleep well and enjoy your coffees!


Panama Black Sheep Rocky Mountain Gesha
Our first coffee from Panama ever (:
It’s not that we don’t like Panama or anything. Lex even visited Panama early in his coffee-career. But for some reason Friedhats never had it. So here it is: our first Panamanian Coffee ever!
And as you might know, Panama has everything in place to produce really good coffee. Beautiful farms, ideal climate, skilled farmers and lots of money. Plus, they have all the best varieties. Gesha was even rediscovered in Panama. 
All of this doesn’t come cheap, but you know, you only live once. 
This coffee is from the Rocky Mountain farm owned by the famous Hartman family. The variety is Gesha which gives it heaps of florals and tropical fruit. The process is Natural with a bit of extended fermentation which contributes to the intensity of the fruit flavours.
Colombia Paraíso 

Finca El Paraíso has got a name for producing some interesting coffees. It is located in Piendamó in the famous Cauca valley and run by Diego Bermudez and his family. This coffee is a Gesha variety, that is a good start for a flavoursome coffee, but this coffee is next level in flavour. So-much so that it is too good to be true, but that is for you to decide.

They create this flavour with a two phase fermentation and “thermal shock” process.

This is their process:

First the coffee is washed with ‘ozonized’ water to reduce microbial load, then it is fermented aerobically for 60 hours at a temperature of 18 degrees. Next, it is de-pulped and then the second phase of fermentation begins - this time - anaerobic for 36 hours at 18 degrees. It is then washed, using thermal shock in order to “transfer and fix the secondary aromas developed in the fermentation phases of the culture medium”. It is first washed at 35 degrees celsius and then at 12 degree celsius. It is dried for 29 hours with a recirculating air of 35 degrees and a relative humidity of 25% until the bean comes down to between 10% and 11% humidity. It is bagged and stabilised for 15 days.

All of that, makes this flavour and that is astonishing in many ways! 

Colombia Cafe Granja La Esperanza - Las Margaritas Sudan Rume

Yet another year of Sudan Rume from Café Granja La Esperanza!

This has been Lex’s absolute favourite coffee since he first tasted it in 2015. “I remember this moment really well. I was cupping some coffee’s for competition, and this coffee was just astonishing.

The name of the farm was Las Margaritas and I had heard about them because they were experimenting with many different varieties on a single farm, which was super interesting because it allowed us to taste the influence that variety had on the flavour of coffee. One of those varieties stood out. Sudan Rume.” Five years later, we’re still blown away by the extreme bright floral and herbal notes of the super clean natural coffee. If I could I would only drink this.

Colombia Cafe Granja La Esperanza - Las Margaritas Java

 Another variety that is growing towards superstar status is Java. 

Originally taken from Ethiopia by the Dutch, planted in Indonesia, and named after the Island. It was first introduced in Central America around 2016. It’s somewhat similar to the Gesha variety and also performs well at higher altitudes. But more importantly: The taste is insane! In a good way (:

It’s like drinking very sweet rum, except you’re not getting drunk, you can still drive and your friends' jokes are not really that funny. 

Probably one of the best coffee’s this year

Brazil Daterra Masterpieces Gesha D17

Daterra is a pretty well-known farm that we’ve been buying from for a few years now. Usually their coffees are mild, smooth and sweet, but not really crazy.

A couple of years ago they started making “Masterpieces” as they call it. Small lots, hand-picked (unusual for Brazil) and with experimental varieties and processing methods. This turned out pretty well. They even managed to win the World Brewers Cup in 2018. 

Every year they auction a range of masterpieces, and with a bit of luck we managed to secure a box of our favourite lot #D17. 

Anaerobic fermented Gesha from Brazil. You see it a lot these days, but this is really one of the very best.