Funky Camper - 100% Fully Compostable Nespresso® Compatible Coffee Capsules

'Your Curious coffee'

Expect Irish cream and a big fudge body in your cup.

A very Exciting micro lot from the Barbosa family farm, what makes this micro lot so special is the coffee cherries are left to ferment in their own juices giving this coffee its unique boozy taste. We spent 8 months perfecting the roast technique for these capsules so you can experience a perfect capsule at home.

This is definitely a coffee unlike any other found in any cup let alone a capsule, we are lucky enough to have worked with the Barbosa family now for a very long time and when we needed something unusual to complete our new 100% compostable capsules they had just the coffee for us. We would recommend having a good read of the Geek notes below, it shows how much care and attention goes into growing this coffee.

Region: High Cerrado, Minas Gerais

Farm: Cachoeira

Altitude: 1105 meters above sea level

Process: Natural Shade Fermented

Varietal: Red Catuai

Lot: LF130

Machines: Nespresso® Compatible Coffee Capsules*

Capsule Ring Colour: Green 

Which Button to use? 

We roast our coffee pods to work best with the Espresso button (40ml), we think they taste their absolute best as a Flat White.

Special Geek Notes – On this lot, the coffees were handpicked when the cherries reached full maturation, and the first batch was taken separately to the suspended beds “ African style”, when we dry coffees on suspended beds the air flows between the beans and the drying is more uniform, the beans are shuffled in timed periods varying between one and two hours, depending on the temperature on the day. This process takes around 23 days to complete. After the coffee reaches the desirable moisture content, they are taken to develop in a natural fermented way, much like a cider would. The cherries were then handpicked and put into special sacks, they were then rested in the shade of the trees so the beans would go through a cider style fermentation in its own juices for around 3 weeks, and after that time, taken to dry and rest again for another 20 days. This whole process is over 2 months of work to bring you this unique coffee!