kaffemik

12/06/2026

Final (for now) June Release!❤️‍🔥

Eleicer Guatin | El Jardin
White Florals | Lemon | Black Tea
Colombia
Pink Bourbon | Washed

imported via Intentionally sourced green coffee

Don Eleicer Guatín Chito was born in the village of Los Pinos, where he spent his childhood working alongside his parents in the cultivation of corn, peas, beans, and later coffee. Daily life revolved around agricultural work, long walks to school, and household responsibilities that shaped his understanding of rural life from an early age. After his family relocated to La Argentina, he continued his education while helping his father on the farm, gradually developing a deeper connection to coffee cultivation.

At twelve years old, Don Eleicer received a small plot of land from his father, an early sign of trust and responsibility. Following his military service, he returned to farming and invested his savings in coffee production. Together with his wife, he established a home and continued expanding his agricultural project. Over time, he became increasingly involved in specialty coffee, seeing it as an opportunity to create greater value and long-term sustainability for his family and farm.

Today, Don Eleicer cultivates Pink Bourbon on Finca El Jardín in La Palmita, San Agustín, Huila. The 4.5-hectare farm sits at 1,980 meters above sea level, with two hectares dedicated to coffee. Ripe cherries are selectively harvested every three weeks, fermented for twelve hours before pulping, followed by a thirty-six-hour second fermentation and a drying period of fifteen to twenty days. This lot reflects years of investment, persistence, and Don Eleicer's commitment to building a future through quality-focused coffee production.

10/06/2026

We have Matcha now! Took us long enough haha

Matcha Tonic | Matcha Latte

supplied by

07/06/2026

Next June Release! A really nice and comfy flavor profile - prefect daily driver😌

Ivan Junqueira Ribeiro | Fazenda do Cruzeiro
Roasted Hazelnut | Dried Fruits | Milk Chocolate
Brazil
Yellow Catucai | Natural

imported via

This coffee comes from Fazenda do Cruzeiro, a large and historically rooted farm managed by Ivan Junqueira Ribeiro in Brazil’s Campo das Vertentes region. Established in 1923, the farm spans over 1000 hectares, with a significant portion dedicated to coffee cultivation across multiple varieties. It is part of the Sancoffee cooperative, which focuses on quality-driven production and building long term relationships between producers and international buyers.

Within this scale, coffees like this are separated as “Farm Select” lots. These are traceable to a single farm and represent a step toward more differentiated quality in a context where production is often associated with volume. This approach allows producers to receive more direct value for quality while maintaining the efficiency that defines Brazilian coffee production.

Harvesting combines manual and mechanical methods, with a focus on collecting ripe cherries.
After harvest, the coffee is processed as a natural. Cherries are spread on patios or drying beds and left to dry intact for around 20 to 25 days, depending on weather conditions. During this time, the fruit slowly dries around the seed, and the coffee is regularly turned to ensure even drying and prevent defects.

The region’s climate, marked by moderate altitudes, fertile soils, and consistent conditions, supports stable production and contributes to the characteristic profile of Brazilian naturals. In Campo das Vertentes, a long agricultural history and established infrastructure shape how coffee is grown and processed.

This lot reflects how large scale farms and cooperatives are engaging with traceability and quality differentiation. By isolating coffees at the farm level and focusing on careful post harvest practices, producers like Ivan Junqueira Ribeiro are contributing to a broader shift toward more distinct and recognized Brazilian coffees.

04/06/2026

23/05/2026

Perfect weather for some iced drinks😌

20/05/2026

This release is super special!🔥

Oscar Hernandez | Los Nogales
Lavender | Lemon Verbena | Lime
Colombia
Orange Bourbon | Washed & Dried with Lavender

imported via

Oscar is a third-generation farmer who grows coffee in the south of the department of Huila, near the town of Bruselas. He is an energetic person, always positive and innovative, not only for his family but also for the wider environment. His father, Ricaurte Hernandez, was the first to prove what we know today: that the best coffees from all over Colombia can be found in Bruselas. In 2006, he won the Colombian Cup of Excellence and, as the locals say, spread the word. Ricaurte put Bruselas, and the entire department of Huila, on the map of fine coffee. Oscar continues this tradition, and thanks to him and his approach, Nogales is a centre of innovation and information for all the proactive farmers in the area. This coffee comes from the Yarumo lot at Finca Nogales, where Orange Bourbon is grown exclusively at the highest point of the farm. The variety has adapted to cooler conditions while still benefiting from strong sunlight due to its position. As one of the newer plantings, it is continuously observed and refined, with each harvest offering new insights into its potential.

Production at Finca Nogales emphasizes careful selection and controlled processing. Harvesting is done manually, with pickers selecting only fully ripe cherries to preserve the integrity of the variety. After harvest, the cherries are washed and sanitized, followed by flotation to remove lower density or defective fruit.
The selected cherries are then dry depulped and undergo a natural fermentation for around 24 hours, allowing sugars from the mucilage to drive the process. This stage is closely managed to maintain clarity and consistency.

A defining step in this process is the drying phase. After fermentation, the coffee is dried slowly over approximately three weeks in contact with jasmine flowers. This extended drying period requires careful monitoring and consistent turning to ensure even moisture reduction and stability.

This approach combines structu

18/05/2026

It's time for another Mik Social Run!🤯Are you excited?

On May 24th we’ll head out for an easy 8km (in around 50 minutes) so all levels of runners can join. No pressure and no one left behind! And of course we’ll all meet back at kaffemik afterwards for coffee and a hangout😎

Meet at 9:30 and start at 9:45, don't be late!

See you there💙

16/05/2026

Did you know we offer a coffee subscription?

Every month, you'll get a beautiful box with our 2 newest releases, info cards for the coffees to share and collect, and knowledge that you support what we do💙 Also available as a one-off gift box!

The subscription only features coffees roasted by us. This focus allows us to be more transparent and closer to the coffees we send out. That means we have much more detailed information about each lot: the producers, how it was grown, processed, the prices paid along the supply chain, and how we roast and brew it at the bar. The info cards included in each box come with as much information as we can fit on it. It also includes a qr-code that will lead you to the our website, with more information and the brewing recipe we use at the shop, so you have a clear starting point at home!

09/05/2026

It's time...come get your iced coffees😌🧊

05/05/2026

This release will make all funk enjoyers happy :)

Angela Roja & Edinson Argote | Quebraditas
Elderflower | Raspberry | Turkish Delight
Colombia
Chiroso | Thermal Shock Washed

imported via

This coffee comes from Quebraditas, a family-run project led by Edinson Argote and Ángela Rojas in Oporapa, a region in Huila that remains underrepresented within specialty coffee. The project connects two farms, Chorro Alto and Quebraditas, and focuses on building visibility for both their work and the wider community.

Ángela, originally trained as a nurse, returned to her hometown during the pandemic and transitioned into coffee production. Together with Edinson, she developed a collaborative model that combines agronomy, processing, and knowledge sharing. Their work also extends to neighboring producers through seed distribution and traceable, named lots.
The farms cover around 10 hectares and include both traditional varieties such as Caturra and Colombia, as well as non traditional varieties like Geisha, Sidra, and Wush Wush. This diversification reflects a long term effort to strengthen both cup quality and regional resilience.

Processing takes place at Chorro Alto and follows a structured approach. Cherries are harvested with a focus on high ripeness, then floated to remove defects. A 12 hour oxidation phase is followed by dry depulping. The coffee then undergoes a 48 hour aerobic fermentation, finished with a hot water wash at 45°C that creates a thermal shock. After fermentation, the coffee is mechanically dried for about 76 hours at around 40°C and then stabilized in sealed bags.

This combination of precise control and experimentation allows Edinson and Ángela to develop consistent and expressive flavor profiles, while contributing to greater recognition for Oporapa as a coffee producing region.