Steeped (6x)
NewBack in StockBestsellerBrightRoundSweet
The box we pack for ourselves when water and a kettle are the only resources around. 6 single-serve brew bags, three of the coffees we are serving right now with 2 bags of each, ground and sealed under nitrogen by Steeped so they keep fresh until you tear one open. This edition contains Cassis, The Alchemist and Milky Cake. Simply Pour hot water over the bag, steep the bag a few times, give it a few minutes, and you have a delicious cup that’s not compromising on taste. Perfect for when you’re on the go on simply want the convenience.
Flavor Profile Bright, Round, Sweet
Origin Colombia, Kenya, Rwanda
Region Cauca, Kirinyaga, Nyamasheke
Producer / Farm Produced by Rungeto Farmers Cooperative Society, Gasharu Farms, Diego Bermudez
Harvest 2026
Tasting notes Various
Altitude 1730masl, 1900masl, 2100masl
Varietal Batian (AA), Castillo, Red Bourbon, Ruiriu, SL-28, SL-34
Process Advanced Fermentation, Anaerobic Natural, Washed
Intervention Level Low - Medium - High
Weight 1kg, 250g
Roast Profile Filter
FROM ORIGIN TO CUP
Roasted in Amsterdam we provide the coffee, Steeped produces the bags. Each one holds a single dose (15g) of one of our roasts, ground and flushed with nitrogen and sealed into a special filter that steeps in the cup the way a tea bag does. You do not need a grinder, a scale or a dripper. It began as the thing we threw in a suitcase for travel days and trade shows, and it worked well enough that we boxed it up to share with the rest of you, because a good coffee should not stop at the edge of your own kitchen.
Origin
Drop the bag in a cup and pour 240 ml of hot water slowly over it. Dunk it for thirty seconds, or longer if you like it stronger. Leave it five minutes, or until it tastes the way you want, then lift it out.
Varietal
Cassis: A washed field blend from the Rungeto cooperative on the slopes of Mount Kenya. Red currant leads, sharp and tart in the way only a Kenyan gets it, rhubarb comes in behind with a green edge, and pomegranate rounds the whole thing out with something juicier underneath. The acidity carries it from the first sip to the last. The Alchemist: An anaerobic natural Red Bourbon from Gasharu Farms in Rwanda, bought direct. It opens on tropical fruit, not the bright citric kind but ripe mango and papaya that have sat in the sun, and cacao sits under that, closer to a roasted nib than to a chocolate bar. Brewed as filter the fruit opens up; pulled as espresso the cacao takes over. Milky Cake: Our Castillo from Diego Bermudez in Colombia, the one people set an alarm for. Cardamom and pistachio up front, vanilla cake underneath, all the sweetness of a dessert with none of the weight. A cake in a cup, and it comes through the brew bag intact.
Processing
Various
Intervention level
Low - Medium - High
