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  • Nazareth’s Formula II

    9.0030.00

    This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are always more capable of growing interesting coffees for the specialty coffee world. This natural process coffee surprises with its extreme sweetness and a very clean low acidity, able to give you a very elegant and velvety cup of espresso.

    Carmo de Minas is a part of the region of Sul de Minas that historically has been dominated by smaller coffee producers. The town of Carmo has a high number of specialty coffee producers.The harvest period is from late May until September.

    • Origin: Brasil
    • Terroir: Carmo de Minas, 1100-1450 masl
    • Farm: Fazenda Sertao
    • Producer: Nazareth Pereira and family
    • Varietal: Yellow Borubon
    • Processing: Natural
    • Aroma: Honey and cereal
    • Flavour: Milk chocolate and almonds

    ROAST: ESPRESSO

  • Popayán Colombia

    Popayán

    12.0044.00

    This coffee was sourced from our friends from Cofinet. Popayán is located in the department of Cauca at 1.700 m.a.s.l. The region’s topography is perfect to grow exceptional coffee! The so-called Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with floral and caramel notes.

     

    • Origin: Colombia
    • Terroir: Cauca, 1500 – 2070 m
    • Varietal: Castillo, Caturra, Colombia, Typica, Catimor
    • Processing: Washed
    • Drying: Sundried on raised beds
    • Aroma: Milk chocolate, citrus, caramel
    • Flavour: Panela and syrupy mouthfeel

    ROAST: OMNIROAST

  • Sold Out

    Another beautiful coffee from the Gold Mountain Producers.

    Ana Carolina’s 100% red catuai is a far trip from the dry mill, requiring a 2-hour journey to get down the mountain. Her coffee is uniquely malic in a peach candy-like way that impresses cuppers each year. The entire lot is depulped by a hand crank without the use of a gas or electric motor! Ana Carolina hopes to build a new wet mill in the coming years and to continue improving her farm’s yield with support from Gold Mountain Coffee Growers and direct connections with roasters.

    • Origin: Nicaragua
    • Terroir: Jinotega, 1241 m
    • Farm: La Bendición
    • Producer: Ana Carolina
    • Varietal: Red Catuai
    • Processing: Washed
    • Drying: Sundried on raised beds
    • Aroma: Peach,honey
    • Flavour: Apple and candy sweetness

    ROAST: OMNIROAST

  • Microlot

    Anda Luz sits between 1,500 and 1,980 m.a.s.l and the soil is mostly of volcanic origin, with a few sectors of clay loam. Besides coffee, Manfred grows plantains for shade. This terroir gives incredible flavour characteristics to the coffees.

    All three varieties stayed intact for 48 hours before the cherry was de-pulped and

    fermented for 12 hours in tanks. The beans were then washed and put out to dry for 8 (Geisha), 12 (Java) and 15 days (Typica), respectively.

    • Origin: Colombia
    • Terroir: Quindío, Génova, 1650 masl
    • Producer: Manfred Hiller
    • Farm: Anda Luz
    • Single varieties: Geisha, Java and Typica
    • Processing: Washed – 48 hours fermentation in cherry, 12 hours fermentation in tank

    ROAST: OMNIROAST

  • This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with mountain water. The water solution is saturated with all coffee components except for caffeine, so caffeine is extracted by osmosis without affecting the flavours.

    · Origin: Mexico, Chiapas

    · Processing: Washed

    · Decaffeination process: Mountain water process

    · Aroma: Cereal, Sugar cane

    · Flavour: Citric, Milk chocolate, Cookies