Double Rainbow

The Story

Do you remember the first time you saw a rainbow? The smell of the rain still in the air, the sky reflected in puddles, then the slowly unfolding colors… and suddenly a second arc appears. Familiar, yet different - a double rainbow, a small miracle of nature. Double Rainbow delivers the same miracle, with two very similar, yet completely different Ethiopian coffees!

Have you always wondered what "natural" and "washed" processing means? Try it! We've made this Ethiopian box, in which we put 5-5 pieces of both types of coffee so you can feel the difference! Can you recognize it? Can you find it? (The brown capsule is the natural, the pink one is the washed!)

The box contains 10 Nespresso* compatible coffee capsules (299 HUF/pc).

2.990 Ft

Club price: 2.392 Ft

The real story

In the Double Rainbow box you will find two types of different processed Ethiopian coffee capsules: the brown one is natural-processed Sidamo, and the pink one is washed Andaracha. We want you to taste how different flavours the processing method gives you, so you can taste what you have always heard in a cafe as "washed" or "natural".

What does processing mean? After harvesting, the coffee cherry is a fruit that looks like a cross between a hibiscus fruit and a cherry. The flesh of the fruit has to be removed, then the seeds are dried (the seeds are the green coffee, i.e. we actually make our favorite morning drink from the seeds of the coffee cherry), and these seeds (the green coffee beans) reach us.

When tasted side by side, the difference between the two coffees is perfectly felt: an experience that is rarely experienced so clearly.

Of course, both coffees are light roasted Ethiopian, with the typical taste and aroma of such coffees. We think this box is a worthy member of the "Curiosity" product line, as there hasn't been much opportunity to show (beyond telling) the differences in processing.

Sidamo (pink capsule)

Place of origin: Ethiopia

Region: Bensa

Height: 2000 m

Species: Heirloom

Processing: natural: After harvest, the coffee cherries are spread out on a raised bed semi-shaded by trees and, by constantly raking them, the skin is practically dried on the seeds. This allows the sugars and other flavors in the skin to "get" into the seeds, thus producing a much more vibrant, sweet drink after the pulp is removed and roasted. The process is called "dry" or "natural" because it does not require water, and it is the original, ancient way of processing coffee beans.

Andaracha (pink capsule)

Place of origin: Ethiopia

Region: Keffa (Andaracha washing station)

Height: 1800 m

Species: Heirloom

Processing: washed: the coffee cherries are soaked in a tank full of water for 72 hours after harvest, which starts a fermentation in the fruit skin, and it begins to ripen. Before the process goes wrong, the beans are removed from the tank, dried, and then the pulp is removed from the seeds. Washed coffees are typically sweet, with a fuller flavor. The seeds (green coffee beans) are delivered to us, we roast them, grind them, and fill them into capsules.

Packed in a Nespresso* Original compatible, 100% recyclable aluminum capsule.

We roast the green coffee and encapsulate it in our own factory.

We only put ground, roasted coffee in the capsules, nothing else!

Our recommendation for coffee

In black: A pleasantly light, but not at all acidic espresso, with a long finish and a chocolatey aftertaste. Try it even longer, after the coffee is ready, add some hot water (without a capsule)!

With milk: Since these are basically light roasted Ethiopian coffees, they are also very delicious with milk, but you shouldn't overdo it! In our opinion, a 1:1 ratio is best.

If you want something special: It's especially good for long coffee, so make a short espresso, then take the capsule out of the machine and pour hot water into the cup "empty" (be careful, it will be very hot). You'll get a much teaier, softer drink, while the taste remains the same!

If you have a Morning Machine at home, click for the downloadable recipe:

Pink Elephant recipe