• los milagros Nicaragua specialty coffee

    Los Milagros

    13.70

    Mario & Angelica´s farm is called “Los Milagros” because it helps their family earn a living. They not only grow coffee but also grow cabbage, carrots, lettuce, potatoes and more.
    A walk through their farm helps you understand why it´s called The Miracles- because it produces wonders of vegetables and coffee. In fact they are transitioning from vegetables towards greater coffee production.
    Their kids are Elmer Leandro and Yader Antonio. When asked why the are converting to coffee from vegetable
    production, they responded that coffee farming is betterfor the land.

    • Origin:Nicaragua
    • Terroir:Jinotega, 1400 m.a.s.l.
    • Producer:Mario & Angelica, members of the Gold Mountain Producers
    • Varietal:Caturra, Red & Yellow Catuai
    • Process:Washed
    • Aroma:Apple, Cherry, Vanilla
    • Flavour:Pear, Black Cherry, Apple
  • can Ethiopian specialty coffee beans

    Abyssinia

    10.30

    Abyssinia coffee comes from the coffee-growing regionof Guji and is produced by a family exporter that workswith different producers in the region. This family-owned exporter has a long history of putting a lot of emphasison the tasting of their lots to maintain the consistencythey want to give to their customers and building a solid family relationship with producers and customers.

    • Origin:Ethiopia
    • Terroir:Guji,1900 – 2000 m.a.s.l.
    • Producer:Various Smallholders
    • Varietal:Heirloom
    • Processing:Natural
    • Aroma:Balanced, Sweet
    • Flavour:Red Fruits and Berries
  • can of coffee with 80plus logo on it and Mediterranean view photo

    Mogiana

    8.50

    The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. Selected lots from individual farms were processed together to create a rich, smooth, balaced and clean cup. The goal with this coffee
    is to have a reliable profile from batch to batch,
    making Mogiana a coffee that can be a base of our menu year-round.

    • Origin:Brazil
    • Terroir:Mogiana, 1400 m
    • Producer:Various producers
    • Varietal:Acaia, Catuai, Caturra, Mundo Nuovo
    • Processing:Natural
    • Aroma:Honey 
    • Flavour:Chocolate, almond, dried fruits
  • decaf specialty coffee whole bean in the can

    Sugarcane EA Decaf

    12.00

    Here is a bit on how Decaf Sugarcane EA is made. Green coffee is being steamed in a low-pressure environment. This process opens the pores of the coffee, allowing for easier caffeine extraction. Coffee is placedin a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. Beans are submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. With time the beans get saturated and the solution hasto be changed. This manipulation is done several times. When the process is finished the beans are steammed again to remove all traces of EA, dried, get prepared for transportation and roasting.

    · Origin: Colombia, Caldas

    · Processing: Washed

    · Decaffeination process: Sugarcane EA

    · Aroma: Cinnamon

    · Flavour: Gingerbread Cookies, Sweet Lemon