Subscription – Medium (FREE SHIPPING)

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With the Medium Plan, you receive:

  • Two different single-origin or blended coffees each month in the following size: 4x250 gr.

  • We recommend buying your coffee whole bean in order to preserve it as fresh as possible.

The coffees are suitable for filter brews but many of them can be enjoyed as espresso if you have an espresso machine at home.

Our packaging is made of 100% recyclable plastic and is carbon neutral.

This month we bring you 2 Mexican coffees namely PLUMA HIDALGO (Oaxaca) and TENEJAPA (Chiapas). Expect both delicious sweetness and pristine, fruity and creamy coffee flavors sourced from the unique micro-ecosystems found in Oaxaca’s and Chiapas coffee-growing regions



Jesus Salazar (aka Cafeologo), developed in the Tenejapa region of Chiapas a coffee-growing project involving the Mayan communities. He works directly with 140 micro-producers who cultivate high-quality coffee grown under the shade of the Mexican primary forest. This light-roasted coffee has notes of lemon, hazelnut and honey. Perfect for elegant, bright and juicy filter coffees.      


  • Producer: 70 farmers, Tseltal community, at BenefIcio Sibactel  
  • Location: Tenejapa, Chiapas
  • Altitude: 1750m.
  • Process: Fully washed Arabica.
  • Varieties: Red bourbon, Red caturra
  • Origin: Mexico

Recommended for filter brews. Recommended brew recipe: 

20g medium ground coffee.  320 ml of water, temp 95°C

Blooming (preinfusion) pour some water just to cover all the coffee ground and then give a quick stir with a spoon without mixing too much. After that follow 2-3 pours as He does in the video and after the last pour, the cone dripper has to be swirled and tapped a couple of times so that the coffee ground sits evenly at the bottom of the cone. This will reduce the risk that the water will drain only in the centre of the cone

Overall brewing time should not exceed 3 minutes. If it is longer, it means that the coffee ground is too fine. So we advise to grind one or two steps coarser. On the other way around, If it is too fast (less than 2 minutes), we need to grind finer to slow down the brew.



 This coffee originates from coffee producers living on the steep lands of the Sierra Sur Mountains, in the southern region of Oaxaca. The refreshing winds from the Pacific create an ideal microclimate that preserves the Typica plant variety. The result is a sweet and mellow coffee with balanced acidity and flavours of dark chocolate caramel, and honey. 

  • Producer: Coop. de Yolondoy Loxicha.
  • Location: Sierra Sur, Oaxaca.
  • Altitude: 1500m.
  • Process: Washed Arabica.
  • Varieties: Pluma Typica/Mundo Novo.
  • Origins: Mexico.

Recommended for both filter and espresso brews.  Recommended espresso recipe: 

17-18g (for a double shot espresso)
water temp 93-94°C
Brew time 28 secs with 3secs preinfusion or 25 secs without.

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