€7.00 – €28.00
The FLOW blend ingredients:
A state of FLOW, the superpower of a human being in which the sense of self will disappear, time will be forgotten and (creative) performance skyrockets.
A state we also refer to as being ”in the zone” or “in it”.
Entering a state of flow can cause an increase of 200%-250% of cognitive abilities. Tasks can be executed more efficiently and new skills are learnt significantly faster. (Source: Mihaly Csikszentmihalyi – FLOW)
Naturally fermented coffees are coffee beans that are dried within the fruit which creates more body and overall sweetness in the eventual cup.
Pulped naturals are beans that are depulped and then dried and fermented in the sugary layer that still surrounds the beans, called mucilage. Both are dried until the right moisture content of 9%-11.5% before dehulled of the parchment, the last “jacket” that protects the bean from it’s surroundings, than packed and shipped to us.
A nice fruity Rwandese coffee from the Abakundakawa Rushashi Washing Station with more than 2000 microfarmers connected, a truly progressive washing station and serves as an example of how Rwandan cooperative societies can become sustainable by constantly improving quality and operating sustainably.
In Rwanda we can go as far as guaranteeing an equal payment for connected farmers’ efforts and manage coffee traceability down to the villages surrounding the coop, Minazi, Rutabo and Bulimba.
Last and not least we added some Indonesian Specialty Robusta to the mix. Usually we are not a big fan of robusta, due to the fact it is always treated as a mass production product for instant coffee, maximizing margins in blends and thus involves no quality control whatsoever. But, until recently some friends of ours on the Island of Flores have started to implement arabica picking and processing techniques on robusta varieties.
Super clean, spicy, full body and fennel. To us this is the ideal ingredient for coffee that’s being used in fully automatic coffee machines at offices and workplaces. It will give your coffee some weight with flavour, instead of creating more body through roasting darker which will eventually destroy your flavours.
