Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
✓ Live Streaming✓ Interactive Chat✓ Private Shows✓ HD Quality✓ Free Actions
Free to watch • No registration required • HD streaming
I had tried The Barn’s beautifully crafted coffee before at Artisan in Ealing. I fell in love with the complexities of their beans but also the process of showcasing exactly what the bean has to offer with nothing added or blended in. I actually bought this coffee in Berlin, from their tiny, little coffee shop, it was recommended for its floral characteristics and my god am I glad I went with their suggestion.
At the end of their info card I got when purchasing the coffee it says:
“Make sure you breathe in before taking your first sip. It is sensational!”
That is the second time these geniuses have hit the nail on the head. Massive rose and peach notes on the nose with subtler woody and chocolatey notes that balance this coffee’s aroma perfectly.
In the mouth it’s a luscious coffee full of the peach and rose and so many other floral notes I can barely decipher whats happening on my tongue, but my god do I love it. It has a lovingly clean mouth-feel that hides nothing, pushing the rose, peach and chocolate right into the spotlight.
Handpicked at 2000m above sea-level in the mineral-rich volcanic soil and then left to slowly dry for 10-15 days in raised drying beds this coffee really showcases the possibilities of Ethiopian coffees. The culmination of dark chocolate and woody notes with the floral massacre gives an all-rounded, well balanced and bloody great coffee.
I highly suggest you get your hands on this coffee or any of the stuff from The Barn, they are doing some great things to coffee beans.
New Coffees: Ethiopia Bokasso & Burundi Dusangirijambo
Hot on the heels of Kecho Tirtira launched last week, we are very excited to be rolling out not one but two more African coffees!
First up, Bokasso from Ethiopia Sidama region. Love at first whiff, this is how we would describe the first time we pulled an espresso shot of this new coffee. Overwhelmed by the bouquet of floral notes from the cup, we can't stop tasting this espresso.
This is a really special espresso. Expect loads and loads of candy sweetness complemented by a delicate citrus acidity that is balanced so nicely by the juiciness of berries and black tea. You will come back for more.
Cooperative: Bokasso
Zone: Dale, Sidama
Woreda/Local municipality: Wonsho
Altitude: About 2000 masl
Varietals: Ethiopian Heirloom. Improved varietals and native coffee of forest origin
transferred to family smallholder plots and gardens. In this case referred to as Sidamo type
Processing: Pulped and wet fermented, graded in washing channels, soaked in water and sundried.
Drying: Sun dried 10 – 15 days on African drying beds on hessian cloths.
Coffees are covered in plastic during midday and at night.
Our 2nd coffee is for filter brew. From a country not as well-known as Ethiopia, but still produces some excellent coffees in our opinion.
Burundi is a small landlocked country bordering Rwanda in the north, Tanzania to the southeast and Lake Tanganyika and Congo to the west. The country have about 10 million citizens, where of 600,000 is coffee farmers. Coffee and tea is the two main export commodities.
Even though Burundi started with coffee production generations ago, it is only in recent years (2008) that the washing stations/mills opened the possibility of direct contracts to target the specialty coffee market. This makes it easier to separate and select the finest coffees. With volcanic soils, a rainfall of 1300 mm per annum, the growing conditions are good. To increase yield, the farmers need soil treatment, and working with proper organic fertilizer such as compost can more than double the average yield from 2kg to 5 kg per tree. The predominant variety is Bourbon and the coffee is mainly cultivated at altitudes from 1300 – 2000 meters above sea level.
The coffee we brought in is from a relatively new cooperative in the Kayanza area. The 2011 season was their first year of production, but the management has for years worked at some of the most prestigious coffee washing stations in the area.
In the cup, we tasted stonefruit acidity reminiscent of juicy red plums and raspberries. A balanced cup that gives a good mouthfeel on every sip on top of a pleasant sweetness. Look out for the floral notes at the end - we tasted rosehips and hibiscus, which makes this cup stands out from the others we cupped.
Washing station: Dusangirijambo
Cooperative: Karinzi Coffee
Region: Kayanza
Commune/Local municipality: Karinzi
Altitude: Located at 1650 – 2000 masl
Producers: About 400 smallholders.
Varietals: Different traditional types of Bourbon
Production: Pulped with mechanical mucilage removal and washed, soaked over night
in water and, skin dried under shade with intense parchment hand-sorting before sundried
on African beds.
Drying: Skin dried and sorted under shade for 1 day. Sundried 14 – 20 days on African
drying beds on nylex. Covered in plastic or shade nets during midday and at night.