The Nutty Bean is naturally processed coffee, with notes of nuts and chocolate. Natural means that the coffee cherry is dried with the fruit still on, as opposed to being washed away before drying. This leaves a lot more sweetness in the coffee.  

Coffee is a fruit. That means that it tastes best when it is fresh. That is why I always recommend grinding the beans right before use. This keeps the good stuff inside the bean much longer.

But if you don't have a grinder we are happy to grind it for you! Choose between whole beans, filter coffee (Medium grind) or cowboy coffee (Course grind)

You can also choose which size you want. We offer 250g and 1kg. 

The beans are hand picked, and sourced from suppliers that value sustainability and good working conditions. They buy the beans directly from farmers or washing stations. The beans are then shipped to Norway, roasted by Charlie, Kristian or Kenneth at Langøra coffee roasters right outside of Hell before being shipped directly from the roaster to your mailbox.

This particular coffee is:

CASTANHA DIAMOND, BRAZIL

Castanha Diamond is blended to present a consistent cup profile from year to year. Sourced from a variety of farms in Minas Gerais, Brazil.  

The resulting blend is a well-balanced coffee that appeals to a wide range of palates.  Diamond is NY2, which refers to the number of defects allowed in the green beans. Our partners employ strict sorting standards that ensure that few-to-zero defects remain by the time the beans reach our customers. 

The NY2 designation assures us that there are no more than 4 visible beans with defects in a 200 gram sample. This small number of defects would be unnoticeable in most cups, ensuring a consistent and delicious flavour. This bean is screen 17/18, which is the second-largest possible bean size. The large, consistent beans are between 6.75 and 7 millimetres. This small variation among beans makes it easier to roast all beans to the same level. 

Screen sizing is part of the final milling process in preparation for bagging and export. Milled green coffee is introduced to a large machine composed of multi-tiered tables, each with a ‘screen’, that sit on top of one another. In Brazil, the first screen has wires slightly less than 8 millimetres apart. When green coffee enters the machine, the tables vibrate, and all beans smaller than 8 millimetres fall through the screen to the next screen. This next screen size is slightly smaller than the previous and again, beans are shaken until all the smaller ones fall through. This process is repeated several times until the smallest size, 5.5 millimetres is reached. Beans are separated and graded according to the screen they did not fall through. Using this method, processors can achieve greater consistency in size and make roasting easier. 

Finally, “ss” stands for “strictly soft” which means that the cup is stable and clean.

Each bag sold gives Munin a few extra km.

So thank you so much!