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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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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 -
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
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Terroir: Chalatenango, Alotepac-Metapan, 1500-1600 m.a.s.l.
Farms: Machuca, La Hondurita & San Andres
Dry Mill: Café Norte
Varietal: Pacas
Processing: Honey
Notes: Fruit Candy, Chocolate Fudge, Oats
Café Norte is a micro-mill dedicated to processing high-end specialty coffees in Northern El Salvador’s Alotepac-Metapan region. This lot is sourced from three farms: Machuca and La Hondurita (owned by the Díaz brothers) and San Andres (owned by Fredy Recinos). Coffee production in these mountains is relatively new, but the microclimate and challenging terrain are perfect for growing high-quality arabica. This honey-processed Pacas lot is slowly dried on raised beds for 30–38 days. -
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
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.
