Beans, Home espresso machine, Moka pot
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
We present to you one of our most beloved espresso coffees in Nespresso compatible compostable capsules, 20 capsules per can. We want you to be able to have great specialty coffee in your office or at home, and in a clean and sustainable way.
This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are presenting more and more interesting coffees for the specialty coffee world. This natural processed coffee surprises with its extreme sweetness and a very mellow acidity, giving you a very elegant and velvety cup of espresso.
The 20 capsules are completely compostable, so after their use, throw them in the organic waste. They will decompose in less than 90 days at the composting plants leaving no toxic residue.
The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets.
This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a fermentation period in an oxygen-free environment after pulping. This increases the opportunity for a more prolonged drying and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 – 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.
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.
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.
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