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| Weight | 1 kg |
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Custom Set x4
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Original price was: 12.00€.10.20€Current price is: 10.20€.
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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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This coffee comes from the Karindundu Washing Station, located in the renowned Nyeri region in central Kenya. Grown at 1,650 meters above sea level by smallholder farmers affiliated with the Barichu Cooperative, this lot represents a classic and refined expression of the Kenyan coffee profile.
Processed using a traditional washed method with controlled fermentation and slow drying on raised beds, the result is a clean, complex and well-structured cup. In the cup, it stands out for its bright acidity, natural sweetness and high aromatic intensity, with red fruit notes and an elegant, balanced base.
A versatile coffee suitable for both filter brewing and espresso, ideal for those seeking vibrant, juicy coffees with personality.
Origin: Nyeri, Kenya
Altitude: 1,650 masl
Producers: Smallholder farmers – Karindundu Washing Station
Botanical variety: SL28, SL34
Process: Washed
Aroma: Enzymatic and fruity fragrance, with notes of red berries, honey and ripe tomato
Flavour: Juicy and complex cup. Red fruits, honey and dark chocolate. Bright, high acidity -
Lorenzo Ramon’s parents tought him to work from a young age and never gave him the opportunity to study. But he is very entrepreneurial. Since coffee grows well in his region, Lorenzo decided it was a good bet to be able to earn a living. To ensure income, he runs a “bus” route through a difficult mountain range with a truck he bought. Lorenzo lives with his two adult children; Bielka Liseth (37) and Jose Angel (25). Another son, Lorenzo Antonio, and Lorenzo Antonio’s wife Maricela, together with Lorenzo Ramon, produce this lot called “Dos Lorenzos.”
Coffee Profile
- Farmers: Lorenzo Ramón, Lorenzo Antonio y Marisela González
- Farm: El Bejucal
- Region: Jinotega, Nicaragua
- Altitude: 1273 metros
- Variety: Red Catuai
- Process: Lavado
Cupping notes
- Yellow rooibos
- Peach tea
- White grape
Lorenzo Ramon says his goal is to increase his farm’s production & to give his kids a bright future.
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Grown in the mountains of Santa María de Dota, in the heart of the renowned Tarrazú region, this coffee showcases the classic profile of high-quality Costa Rican coffees. The combination of altitude, cool climate and fertile soils allows for slow cherry maturation, resulting in a clean and balanced cup with remarkable natural sweetness.
The washed process highlights the clarity and elegance of the origin, delivering a smooth and approachable espresso with notes of milk chocolate, brown sugar and sweet citrus. A versatile and approachable coffee, ideal for those seeking a balanced, clean and persistent espresso experience.Country: Costa Rica
Region: Dota Tarrazú
Terroir: Santa María de Dota
Variety: Caturra & Catuai
Process: Washed
Altitude: 1,500 – 2,000 masl
Score: 85.5 SCA
Recommended Brewing Method: Espresso
Price: €8.90 / 250 g tin
Aroma: Caramel, milk chocolate and sweet mandarin
Flavour: Milk chocolate, brown sugar and sweet citrus
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
