Theres nothing in your cart
Free shipping on all orders over 60 €

Killer Kaffee

  • Cherry 🍒
  • Dark
  • Filter
  • Single Origin
Killer Kaffee is our first natural filter roast and introduces a completely new taste profile to our range of coffees. Grown in the Cerrado region of Brazil, this coffee is known for it's sweet and chocolatey notes resulting in a beautiful soft and fruity taste profile. With the "natural" processing method, coffee cherries are dried with the fruit still attached to the bean, resulting in a more fruity, complex taste. Explore the tasty universe of dark chocolate, caramel, hazelnut, delicate sweetness & mild acidity.
BeansBrazil Cerrado Doce Diamantina NY2 16up, 800–1100 masl
OriginBrazil 🇧🇷
Dark Chocolate
Best ForFor all brew methods
Free shipping on orders above 60 €
Killer Kaffee

The Exportadora Atlantica, with its head office in Belo Horizonte, has been producing and exporting coffee for more than ten years. It exports coffee mainly from the Minas Gerais and Cerrado regions. Atlantica works closelv with farms and cooperatives under strict controls and constant monitoring of the processing steps. This name nowadays a guarantee for very good quality.

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. 

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.