About the bean
- About the packaging
- How to Recycle
Region: Agua de Nieves, Monobamba
Altitude: 1600-2100 m
Process: The coffee cherries are peeled of pulp and left to rest in their sugar mucilage for 24-36 h. During the rest, the sugar is dissolved during a fermentation process. Kind of like in regular sourdough fermentation. After that, the berries are washed in fresh spring water before they are dried slowly.
About the packaging: We chose the name Malin of Hökarängen to pay tribute to our neighborhood and love for Hökis. In addition, in the '70s there was a concept called Nisse in Hökarängen which symbolized 'The Average Joe'. And that's exactly what this coffee is. A completely average good coffee, roasted by us in Hökarängen.
The photo of the best friend was taken by pop photographer Joakim Strömholm in the happy year of 1983. Neither Joakim nor Malin (whose real name is actually Lotta) remembers how or where the photo was taken.
Our bag is completely compostable and we put lots and lots of effort into making it so.
Use the bag for something new, like planting plants in it or new storage for your pens.
Put the bag in an active compost. It will become soil (the time it takes depends on the season, liveliness, and temperature of the compost)
Recycle as paper.
*It's impossible to translate the word 'Lagom'. But if we were to try, we would say, not too much, not too little. Perhaps 'just right' would be the best approximation, if you could imagine for a moment someone saying 'just right' in a completely neutral voice, free of either sadness or excitement. Said with lagom much enthusiasm?