| Destination | Postal delivery | Express delivery | Free above |
|---|---|---|---|
| Denmark | 1-2 Business days | Not available | 249 DKK |
| Europe | 3-7 Business days | 1-2 Business days | €50 / $60* | Rest of the world | 6-12 Business days | 1-3 Business days | €75 / $90* |
Please note: Coffee is roasted to order. Processing time is 1-3 business days.
*The following countries in Europe have a FREE shipping threshold of €75 / $90:
Bulgaria, Faroe Islands, Jersey, Malta, Montenegro, Turkey, Ukraine.
*Greenland has a free shipping threshold of 900 DKK.
This is retail only. Wholesale shipping prices are calculated at check out.
Joanna Jensen
This Geisha coffee comes from a microlot in Costa Rica that was carefully tended by the Santa Teresa Cooperative. The co-op was founded in 1960 by brothers Carlos Manuel Ureña Zuñiga and Luis Ricardo Ureña Zuñiga, who cultivate four hectares of land near the village of Santa Maria. The cup has a peach like acidity and a vanilla sweetness, along with a classic Costa Rican hazelnut finish.
The majority of the world’s coffee supply originates in Latin America, and although Costa Rica accounts for just a small part in total we know that we can go looking here for increasingly impressive specialty coffees. The Santa Teresa Cooperative is located within the Tarrazu sub-province, around 70 kilometers south of the capital city of San Jose, in a pristine valley surrounded by mountains that are part of the Talamanca Sierra. The nearby town of San Marcos is located at 1350 meters above sea level and surrounded by peaks as high as 3000 meters.
| Mirco Mill | Santa Teresa |
| Region | Tarrazu |
| Altitude | 1800 masl |
| Varietals | Geisha |
| Process | Washed |
| Harvest | March 2017 |
Washed coffees focus solely on the seed. This means that the washed process is able to highlight the true character of a single origin coffee. In the wet process, the fruit covering the seeds is removed before they are dried.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
Joanna Jensen
This Geisha coffee comes from a microlot in Costa Rica that was carefully tended by the Santa Teresa Cooperative. The co-op was founded in 1960 by brothers Carlos Manuel Ureña Zuñiga and Luis Ricardo Ureña Zuñiga, who cultivate four hectares of land near the village of Santa Maria. The cup has a peach like acidity and a vanilla sweetness, along with a classic Costa Rican hazelnut finish.
The majority of the world’s coffee supply originates in Latin America, and although Costa Rica accounts for just a small part in total we know that we can go looking here for increasingly impressive specialty coffees. The Santa Teresa Cooperative is located within the Tarrazu sub-province, around 70 kilometers south of the capital city of San Jose, in a pristine valley surrounded by mountains that are part of the Talamanca Sierra. The nearby town of San Marcos is located at 1350 meters above sea level and surrounded by peaks as high as 3000 meters.
| Mirco Mill | Santa Teresa |
| Region | Tarrazu |
| Altitude | 1800 masl |
| Varietals | Geisha |
| Process | Washed |
| Harvest | March 2017 |
Washed coffees focus solely on the seed. This means that the washed process is able to highlight the true character of a single origin coffee. In the wet process, the fruit covering the seeds is removed before they are dried.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
