Sheka Kawo Kamina
- Score 88+
- Forest coffees
- Recommended for
- Drip filter coffee maker
Syphon coffee maker
Heleanna Georgalis has just acquired a beautiful semi-forested farm in Kebele, Woreda, where she can finally control the entire production chain and test any form of process, including anaerobic. First harvest already a masterpiece scoring 92.
Nose of fruits, chocolate, cardamom and honey. On the palate a silky body with flowers, lemon and peach, sweet acidity and a very long and spicy finish. A cup out of the ordinary ...
Roasted in France by Terres de Café
This coffee is recommended for :
What is a score?
Our product range is categorised by score: 80+, 85+, 88+ We have the "Specialty Coffee Association of America" to thank for the system of "scores", who defined a very strict ratings protocol to evaluate the quality of speciality coffee. This ratings system enables players within the sector, as well as coffee lovers, to share a common language. Within this tasting protocol, the main criteria for the evaluation of a coffee are noted: odour, aroma, after-taste, acidity, body, harmony, purity...
The final score classifies the coffee within a hierarchy unique to speciality coffee. The coffee must achieve a score of at least 80/100 to be considered a speciality coffee.
A detailed look at the scores attributed to speciality coffee:
- - Score 80+ = very good coffee
- - Score 85+ = exceptional coffee
- - Score 88+ = grand cru* (great vintage)
Our blends, being mixtures of multiple coffees, are excluded from the rating system, although they are all comprised of speciality coffees.
*The SCAA classifies 90+ coffees as "Outstanding". We consider an 88+ coffee to reflect a quality that is already outstanding, already representing the excellence of the sector. In this regard, it is a Grand Cru.
The innovation and the quest for perfection has continued since Heleanna took over the reins of the "Mokka coffee Plantation" export company. Just visiting its drying stations, sorting plant and the farm is enough to see nothing is left to chance. Every detail counts, from the cleanliness of the installations to the training of the personnel, through the elaboration of the techniques related to the process. When you understand that in the heart of speciality coffee (as in all areas of excellence) the devil is always in the detail, we can say that Heleanna harassed the devil until he ran away! Once you try these coffees you will be convinced.
A speciality coffee
Speciality coffee are the best batches of coffee from farms or local cooperatives. They are fully traceable (botanical variety, region, plot) and respect demanding processing methods. This guarantees exceptional quality in the cup.