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Cafés Lugat Coffee Beans Kenya Thika Oreti Peaberry MicroLot - 250g
Cafés Lugat Coffee Beans Kenya Thika Oreti Peaberry MicroLot - 250g

Cafés Lugat Coffee Beans Kenya Thika Oreti Peaberry MicroLot - 250g

£13.22 £11.50
87 / 100
What's this?
+ -
  • In stock, dispatched within 48h
Brand :    Cafés Lugat
  • Medium Roast
  • 100% Arabica (SL 28, SL 34, SL 14, Ruiru 11)
  • Specialty Coffee
  • Kenyan Washed Process
  • Artisanally Roasted in France
  • 250g Peaberry Coffee Beans
87 / 100
What's this?

These Peaberry coffee beans from Oreti Estate are a 100% Arabica blend cultivated in Central Kenya in the Chania and Oreti farms held by the Harries family. This blend of several varieties (SL 28 , SL 34 , SL 14 , Ruiru 11) brings out notes of vanilla, molasses and tonka beans.
This Roast is perfect for Filter Coffee. Specialty coffee.
250g peaberry coffee beans.

Main Characteristics:

Intensite Balanced Coffee
Appellation   MicroLot Coffee
Pays d'origine   Kenya
Type de torrefaction
Roasted in
Pays de torrefaction   France (Aquitaine)
Type de cafe 100% Arabica
Variete botanique  SL 28 , SL 34 , SL 14 , Ruiru 11
Altitude  Altitude 1600M
Type de recolte   Manual and Selective Harvest
Process   Washed



  A Closer Look at Appellations :

This coffee Kenya Thika Oreti Caracoli is a MicroLot coffee

  picto label       A Label Coffee : a superior-quality coffee that corresponds to a certain coffee-growing region
  picto terroir       A Terroir Coffee : high-quality coffee, renowned for the distinctiveness of its soil
fleche picto micro-lot       A MicroLot :  a terroir coffee grown on a specific plot known for its exceptional quality and specific preparation


Find out more about the different appellations of specialty coffee on our blog.


What Lionel, Coffee Roaster at Cafés Lugat, Has to Say: 

avis torr�©facteur

Lionel* loves it because of:

- Its complexity

- Its long finish or aftertaste

- Its notes of vanilla, molasses and tonka beans

* The coffee scout (Cafés Lugat)

picto ranking

87 /100

Other Production Characteristics :

Process : Kenyan Washed

Harvest period: October to January

Variety :  SL 28 , SL 34 , SL 14 , Ruiru 11


 The Story of Cafés Lugat: 

Lionel Lugat is the legendary coffee roaster at MaxiCoffee . Over the years, he has surrounded himself with an expert team of coffee roasters.

This coffee specialist is also a judge in the French Coffee Championships and expert columnist for our coffee company! Lionel tells the story of Cafés Lugat and his passion for coffee roasting below.


More About this Microlot Coffee:

The Oreti Estate has been held by the Harries family for generations. It is one of the last two remaining medium-sized farms in Kenya and is located on deep volcanic red soils. This small 35-hectare farm (which is in fact a large farm by Kenyan standards) was named after New Zealand’s Oreti Beach, where Boyce’s grandfather met his grandmother for the first time. Peter Harries decided to plant 17 hectares of SL14 alongside the SL28 in 1961. Although particularly susceptible to disease, the family has kept this variety because it’s of a higher quality than SL28.

The Harries family also owns the Chania farm, and 80 hectares of indigenous forests planted to encourage biodiversity which currently cover the two farms combined.

Today, over 50% of the Chania and Oreti farms are planted with Red Bourbon. The rest is a mix of Ruiru 11 (resistant variety), K7 (rust resistant), SL28 (susceptible to disease but known for its cup quality) and the new Batian variety. The farms have 40 full-time staff, but employ up to 300 people during harvests to select and prepare the coffees. The farm has opened its own nursery school to take care of its employees’ children. All the coffee is picked entirely by hand and processed on site. Most are washed, but Boyce also produces natural and honey-processed coffees as well as microlots of specific varieties.

Understanding the Kenyan Washed Process :

The Kenyan washed process is also known as a double fermentation process. After the cherries are de-pulped, they are left to ferment in dry fermentation tanks for 8 to 12 days. The cherries are subsequently washed and and large mucilage are removed. The cherries are then left to ferment once again in dry fermentation tanks for another 5 hours. After this double fermatation process, a second wash occurs to remove all remaining mucilage; usually throughout the night.
The next day, the beans are then placed on raised drying beds and spread to a depth of a couple of inches (not more than 2/3 cherries thick) and the beans are left to dry for 4 hours. The idea is to initially dry the coffee rapidly to drop the moisture content to 55%. They are then placed back on drying beds for 2 weeks to reached a 10 to 12% moisture content.
Geographical Location: 


Cafés Lugat

Cafés Lugat boasts a team of enthusiastic young coffee roasters who select exceptional coffees and create irresistible recipes just for you. Through their range of coffee beans, ground coffees and Nespresso® compatible capsules, their mission is to bring you the unique flavour and aromas from the world's best coffee-producing areas!

Their passion for coffee has even won them awards. Marco, the brand's head roaster, was awarded the French Barista Championship title at the 2017 French Championships.

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