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  Mogiana

  Brazil

  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 priducers
  • Varietal:Acaia, Catuai, Caturra, Mundo Nuovo
  • Processing:Natural

  • Aroma:Honey 
  • Flavour:Chocolate, almond, dried fruits

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  Nazareth’s Formula II

  Brazil

  9.00€

  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

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  Popayán

  Colombia

  12.00€ – 44.00€

  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

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  Sugarcane EA Decaf

  Colombia

  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

   

   

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