What are the opening hours?

Monday 9am - 6pm Tuesday 9am - 6pm Wednesday 9am - 6pm Thursday 9am - 6pm Friday 9am - 6pm Saturday 9am - 6pm Sunday 9am - 6pm

https://www.facebook.com/105931350872654/

Stream Coffee

Home
Philippines
Banilad
Stream Coffee

Specialty Coffee Espresso bar

25/04/2024

This Kivuvuma Anaerobic Natural comes from the Kawasili Project, a progressive coffee processing center in Gahombo Commune, Kayanza Province, which is located in Buyenzi, one of the country’s five coffee-growing regions.

Flavor notes of sweet tamarind, strawberry, and red grapes.

DM us to order.

30/06/2023

This is another Castillo microlot named Lychee from roasted by .ae.

For this micro-lot, coffee cherries were harvested within the 28th to 30th week of maturation. At this point, the cherries contained a large amount of sugars and their mucilage had formed, while the pulp still possessed a substantial amount of tannins and polyphenols responsible for aroma and flavor precursors that make way for the perception of yellow fruits.

Expect notes of passion fruit, lychee, mixed berries, star fruit.

28/06/2023

is the realization of one family’s dream of a coffee farm as a kind of paradise. It started to materialize in 2008 when Diego Samuel Bermudez and his family began to cultivate an assortment of traditional, novel, and exotic coffee varieties across the well-endowed and sky-reaching terrains of Vereda Los Arados, Tunía in the Piendamó municipality of the Cauca department in Colombia.

This is a thermal shock washed Castillo, to focus on soft malic qualities, and floral characteristics.

In this micro-lot, coffee cherries were harvested at the optimum point of ripeness and then pre-cleaned and sorted by removing leaves, branches, and other impurities, followed by flotation to facilitate the selection of the most optimal cherries, and disinfection with ozone to remove extraneous microbiological load before proceeding to the 36-hour anaerobic fermentation phase, submerged in water.

After fermentation, coffee was pulped and demucilaginated. Then, the pulp and mucilage were taken to the main processing plant and used to produce specific micro-organisms that would constitute the culture medium called “Yeast Yellow Fruits” containing the precursors of the desired aromas and flavors. The resultant culture medium was then added to the coffee for another 20 hours of fermentation, allowing the precursors to adhere to the coffee beans through pressure.

26/06/2023

New .ae drop!
This Banko Gotiti microlot is from .

Kurume is one of the varieties native to the Gedeo zone and reportedly originated from the Yirgacheffe. Collectively, coffee varieties that have naturally occurred and proliferated in Ethiopia are referred to as “regional landraces.”

“Ethiopian heirloom,” meanwhile, is the general term commonly used to identify coffee originating from Ethiopia. It covers regional landraces and Jimma Agricultural Research Center (JARC) varieties, which were developed and released to improve the productivity and livelihood of smallholder coffee farmers and boost the country's coffee industry. JARC varieties are promoted and bred because of their good quality when grown at the recommended elevations, resistance to or tolerance of adverse elements, and adaptability to diverse environments. There are 40+ JARC varieties comprised mostly of pure line selections and a handful of hybrids.

Through the natural anaerobic process, this cup’s character turned towards the heightened, fragrant, and sticky sweetness of tropical fruits balanced by a muted acidity.

17/05/2023

Our staple has been blended with a Brazil, giving it a heavier, and sweeter taste profile.

Ideal for milk drinks. Drop by.

19/04/2023

Gatta is situated at the center of Shantawene Village. It is nestled in a scenic spot surrounded by rivers and amid an indigenous forest, where trees are reportedly more than 200 years old. To uphold the fertility of the soil and maintain the naturally shaded areas, Daye Bensa Coffee consults with the Ministry of Agriculture and plants shade trees. The farm is also the site of the Daye Bensa Coffee School, which is focused on developing coffee processing and quality control professionals.
Like their out-growers’ farms, Gatta Farm is verified as Organic, C.A.F.E PRACTICE, UTZ, and a part of the Rainforest Alliance.

This lot is a great representation of clean anaerobics, with distinct, and custardy pears, and intense floral characteristics.

17/04/2023

74110, 74112, and 74158 are JARC varieties whose combined flavor potential we have grown familiar with in our years of working with Daye Bensa. For their third partnership anniversary, .ae curated the post-harvesting parameters to create Gatta Warm Anaerobic in our Competition Series. Since it underwent a period of fermentation under the sun, the cup gave a more winey character, prominent fruit notes, and brighter acidity.

In this Gatta Anaerobic lot, the 72 hour anaerobic process in a shaded area allowed for the coffee’s character to be directed more towards florality, tempered yet still complex acidity, and delicate sweetness.

15/04/2023

A peaberry is a coffee cherry that contains only one seed instead of the normal two. Peaberry is also the term used to refer to that lone coffee seed or bean that then absorbs all of the nutrients from the cherry, which serve as the foundation of a coffee’s flavor potential. Since all these nutrients are concentrated in that single bean, peaberries tend to express heightened sweetness and a complex character in the cup.

Peaberries are considered extraordinary because of their flavor and limited availability. They reportedly make up only five to ten percent of a harvest and also require more labor intensive post-harvest sorting into their own separate micro-lot.

As a result of natural processing, the Hamasho Village Peaberry conveys amped up tropical fruit sweetness and intricate acidities, while carrying the florality we have come to expect and love in our Hamasho Village coffees.

DM us for our lineup.

12/04/2023

New .ae drop! This is an anaerobic natural from with tasting notes of ripe banana, dark cherry, mixed berries, and caramel.

Bourbon is the only variety that made it to the Cup of Excellence the last time the auction was conducted in Rwanda. This points to Bourbon’s propensity for taking in the best qualities of terroir, which then translate into desirable qualities in the cup.

DM us for the rest of our lineup.

26/02/2023

This Typica from .azul has tasting notes of fresh strawberry, red grapes, green apple, and mandarin.

Typica is one of the original varieties grown at the Castro Kahles’ estates. Because of its potential for very good cup quality, producers, such as Volcan Azul, dedicate plots for its cultivation in spite of the tendency for lower yields and susceptibility to adverse elements. It is generally known to cup as a straightforward, clean, crisp, and sweet coffee.

Through the Warm Anaerobic process, aromatic floral hints and fruity qualities were brought out, along with an enhanced body. The cherries were placed in sealed tanks smaller than the standard used for their other anaerobically processed lots. Time, temperature, acidity, and Brix levels were monitored throughout the fermentation and maintained within pre-defined parameters.

With the tanks directly exposed to sunlight, higher temperatures spurred the fermentation in such a way that intensified the inherent sweet and fruity attributes most desired in this variety.

Available in limited quantity, dm us for orders.

21/02/2023

In 2014, artist and farmer Edwin Nyaega Kiyaka inherited ancestral lands in Kisii, a quarter day's drive away from his home base in the capital Nairobi. Soon after realizing that city life no longer suited him, he moved to Kisi to establish Kiyaka Estate and went full-time into coffee farming.
He has since been building a reputation as one of the pioneers in a new era of Kenyan coffee, characterized by a sharper focus on improving cup quality through ecosocially conscious practices that include organic cultivation, and natural and anaerobic processing.
It is a bold move considering the current dominance of washed processing in terms of production volume and consumers' perception.

Floral and citrus overtones animate the rich caramel character of this Kiyaka AA.

19/02/2023

New Archers drop!

This fully washed Kenyan is all about possibilities and making the most of what's within the boundaries rather than breaking them.
Smallholder farmers affiliated with the Kiawamururu cooperatives have produced refreshing expressions of the Nyeri terroirs by focusing on their strengths, namely their generational expertise and the natural environment. They also improved their cultivation, picking, and sorting methods.
As a result, the harvest they brought to the mills comprised only properly ripe, healthy cherries with denser seeds carrying an array of desirable flavors.
These flavors were then unmasked through traditional washed processing, and subsequently through roasting.
Because of the farmers efforts and the cooperatives' support, we are able to offer our new washed coffees.

Kiawamururu AA has a slight jammy sweetness, winey dimensions and depth, with hints of citrus.

DM us for our lineup.

Address

Banilad

Opening Hours

Monday	9am - 6pm
Tuesday	9am - 6pm
Wednesday	9am - 6pm
Thursday	9am - 6pm
Friday	9am - 6pm
Saturday	9am - 6pm
Sunday	9am - 6pm

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Stream Coffee posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your organization to be the top-listed Government Service in Banilad?