Beans, Drip coffee – Filter, French press, Home espresso machine, Moka pot
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.
Another beautiful coffee from the Gold Mountain Producers.
Ana Carolina’s 100% red catuai is a far trip from the dry mill, requiring a 2-hour journey to get down the mountain. Her coffee is uniquely malic in a peach candy-like way that impresses cuppers each year. The entire lot is depulped by a hand crank without the use of a gas or electric motor! Ana Carolina hopes to build a new wet mill in the coming years and to continue improving her farm’s yield with support from Gold Mountain Coffee Growers and direct connections with roasters.
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
This hidden gem is found under the Dragon’s hill and is one of the only few Tarrazu’s sub-region without phone reception!
After generations of passion, hard work and taking the best care possible of his farms, Don William was not comfortable with selling his coffee cherries to a production facility.
The only solution was to add value by processing his own coffee. When Don William got the mill he named it after his second daughter Hellen, who was helping him on this adventure. In 2015 he decided to specialise on natural processing of the best quality cherries – a bold move, as over-fermentations could have meant a tremendous monetary cost.
It is an honour to present this beautiful coffee and life story to you.
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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