$57.00
Pair your favorite coffees with a craft chocolate bar from the finest makers. This decadent chocolate lovers package includes:
*NOTE: If sold out of current chocolate maker bar, we will replace with a similar bar from another maker. Discount codes may not be used for this product.
We do not ship chocolate during the summer.
$48.00
Can't decide which delicious Barefoot Coffee to choose? Or want to send an amazing gift? We have created the following Barefoot Coffee sample packages*:
Traditional Drip Sampler
3 different 8oz bags of more developed (darker) roasts with nutty and/or chocolate notes.
Espresso Sampler
3 different 11 oz bags of our various espresso offerings.
Taste the World Sampler
4 different 11 oz bags from around the world
*All coffees will ship as Whole Bean unless a grind is specified in the notes section.
$150.00
Our Roaster's Choice coffee subscription is a great way for you to enjoy our different varietals.
$47.00
For those who love coffee, tea and chocolate, this package includes:
*If sold out of your tea choice, we will contact you about a replacement
**If sold out of current chocolate maker bar, we will replace with a similar bar from another maker. Discount codes may not be used for this product.
We do not ship chocolate during the summer.
$68.00
In this special reserve package, we feature limited edition chocolate from To'ak and single origin coffee. This decadent chocolate lovers package includes:
*NOTE: Discount codes may not be used for this product.
We do not ship chocolate during the summer.
Sold Out
Intro Latte Art - Our trainer will demonstrate and break down aspects of free-pouring latte art followed by hands-on training. You will learn how to control height, flow and wiggling the pitcher to pour a heart. Milk steaming is not taught in the intro level class.
Intermediate Latte Art - The objective of this class is to teach techniques on how to steam, pour, and practice a more advanced Rosetta design. It is highly recommended that participants take Intro to Latte art first or already have a general understanding of how to pour a heart.
30% off 12oz bags of beans on the day of the class.
DATES
LOCATION
Barefoot Coffee Campbell
1819 S Bascom Ave, Campbell, CA
*NOTE: Classes may start and end after the times listed above. We reserve the right to change the class date based on number of participants. Unfortunately we are unable to provide refunds for any classes. We will try to reschedule for a future date with 3 day's notice or issue store credit.
$23.50 $79.00
TASTING NOTES: Floral aromas lead to notes of raspberry, lavender, and lemon with a delicate body.
ROAST LEVEL: Light
COUNTRY: Ethiopia
REGION: Banko Chelchele Kabele, Gedeb Woreda
GROWER: Smallholder farmers organized organized around the Banko Chelchele washing station
ELEVATION: 1900-2100masl
PROCESS: Washed
OTHER: Traceable, Single Origin
FARM INFO
The municipality of Gedeb is a bustling outpost that links commerce between the Guji Zone and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. Coffees from this community, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles from anywhere in Ethiopia. Fully washed lots are often sparklingly clean and fruit candy-like in structure.
The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world. Banko Chelchele is one of the communities east of Gedeb, part of a greater area known as “Worka”. This dense corner of Gedeb includes farmers that are cooperative-affiliated, as well as independent washing stations of various types, many of which are simply named “Chelchele”.
396 local farmers contribute cherry to Worka Chelchele. The washing station was built in 2021, on 2.5 hectares of land with 12 fermentation tanks and over 250 raised beds for drying. Washed coffees at Worka Chelchele are depulped and fermented for 48 hours, washed clean with fresh water, soaked again in fresh water, and dried on raised beds for an average of 18 days.
Worka Chelchele, as well as the entire export chain for this coffee, is owned by Tadesse Desta Import & Export, a small but modernized coffee logistics company. They use electronic color sorters at their small dry mill in Addis, and are currently in the middle of their organic and RFA certification processes, which they expect to have in place next year. Worka Chelchele is their main processing source for the best coffees they export.
Origin photo by Royal Coffee
$23.50 $79.00
TASTING NOTES: Floral aromas lead to notes of bittersweet chocolate, lavender, and lemon with a silky body.
ROAST LEVEL: Light
COUNTRY: Ethiopia
REGION: Banko Chelchele Kabele, Gedeb Woreda
GROWER: Smallholder farmers organized organized around the Banko Chelchele washing station
ELEVATION: 1900-2100masl
PROCESS: Washed
OTHER: Traceable, Single Origin
FARM INFO
The municipality of Gedeb is a bustling outpost that links commerce between the Guji Zone and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. Coffees from this community, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles from anywhere in Ethiopia. Fully washed lots are often sparklingly clean and fruit candy-like in structure.
The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world. Banko Chelchele is one of the communities east of Gedeb, part of a greater area known as “Worka”. This dense corner of Gedeb includes farmers that are cooperative-affiliated, as well as independent washing stations of various types, many of which are simply named “Chelchele”.
396 local farmers contribute cherry to Worka Chelchele. The washing station was built in 2021, on 2.5 hectares of land with 12 fermentation tanks and over 250 raised beds for drying. Washed coffees at Worka Chelchele are depulped and fermented for 48 hours, washed clean with fresh water, soaked again in fresh water, and dried on raised beds for an average of 18 days.
Worka Chelchele, as well as the entire export chain for this coffee, is owned by Tadesse Desta Import & Export, a small but modernized coffee logistics company. They use electronic color sorters at their small dry mill in Addis, and are currently in the middle of their organic and RFA certification processes, which they expect to have in place next year. Worka Chelchele is their main processing source for the best coffees they export.
Origin photo by Royal Coffee
$23.50 $79.00
TASTING NOTES: Floral aromas followed by notes of blueberry muffin and black tea with a delicate body.
ROAST LEVEL: Light
COUNTRY: Ethiopia
REGION: Limu Seka district, Jimma zone, Oromia region
GROWER: Smallholder farmers organized around Hagem General Trading PLC
ELEVATION: 1900masl
PROCESS: Washed
OTHER: Traceable, Single Origin, Sustainable
FARM INFO
This is a smallholder-grown coffee processed centrally by Fahem General Trading PLC, an independent specialty exporter operating in Limu Seka, a small agricultural area at the top of the Jimma zone. Jimma sits next to the Keffa zone, in which high altitude forests arabica coffee is believed to have first evolved.
Jimma is a broad, sloping plateau of indescribable fertility and drastically high elevations. The best coffees of Jimma, from the Limu, Gera and Goma districts in particular, are known for being snappy with sweet and delicate fruit flavors. The area’s “white” honey, foraged by bees from coffee and forest blossoms, is another famous Jimma icon, and an utter sensory delight. Coffees from this zone, along with those from neighboring Illubabor, are commonly referred to as “Limu”, which is not a geographical indicator itself but more of a terroir distinction encapsulating common cup profiles from this part of the country.
Ato Mohamed Lalo is the founder of Fahem General Trading PLC and is very involved in Ethiopia’s specialty industry, along with his wife, who co-runs the couple’s private coffee estate. Like a lot of private estates, they make the most of their processing capacity by buying cherry from surrounding smallholders to use the estate like a washing station, processing centrally and selling the coffee separately from farms.
Fully washed coffee is produced by intaking cherry from registered smallholders. The coffee is weighed and transported to the estate where it is immediately depulped and fermented underwater for an average for 12 hours, then soaked in fresh water for another 12 hours, and finally washed and spread across raised screen beds to dry. Drying takes 7-10 days, after which the parchment coffee is bagged and moved into a ventilated warehouse for longer term storage.
Fahem consists of over 500 staff during harvest months, including all farm work, certification, training for farmers, marketing for their international sales (and local roasted brand), and apiary management. A portion of the company’s profit is annually reinvested in the local community, including schools, grain mills, pruning tools for smallholders, a local bridge and expanding the national electric grid.
Origin photo by Royal Coffee
